In this new edition and translation of Apicius, a collection of recipes from early Rome, Grocock and Grainger have thoroughly reassessed the text in light of previous editions and interpretations. The recipes have been tested, as much as possible, to ensure that the material makes culinary as well as linguistic sense. Grocock and Grainger argue in their introduction that the text is not the product of a particular gourmet but a collection of recipes transmitted among professional cooks. Their commentary investigates the world of Roman cookery and its literature. Latin and English are printed in parallel throughout the text and in the supplementary source, The Extracts of Apicius by Vinidarius. The text includes a detailed glossary. Distributed in the US by The David Brown Book Company. Annotation ©2006 Book News, Inc., Portland, OR (booknews.com)