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Cookery and Dining in Imperial Rome by Apicius

Book IV

{Illustration: ROMAN WINE PRESS Reconstruction in Naples, in the new section of the National Museum.} {Illustration: A DISH FOR THE SERVICE OF EGGS Hildesheim Treasure}
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Chapters
  • Chapter 1 Ch.1
  • INTRODUCTION BY PROF. FREDERICK STARR Ch.2
  • INTRODUCTION xi Ch.3
  • INTRODUCTION Ch.4
  • BOOK I. THE CAREFUL EXPERIENCED COOK Ch.5
  • Book II Ch.6
  • BOOK II. MINCES Ch.7
  • Book III Ch.8
  • BOOK III. THE GARDENER Ch.9
  • Book IV Ch.10
  • BOOK IV. MISCELLANEA Ch.11
  • Book V Ch.12
  • BOOK V. LEGUMES Ch.13
  • introduction of bread only as a food of the poor. It was Ch.14
  • Book VI Ch.15
  • BOOK VI. FOWL Ch.16
  • Book VII Ch.17
  • BOOK VII. SUMPTUOUS DISHES Ch.18
  • Book VIII Ch.19
  • BOOK VIII. QUADRUPEDS Ch.20
  • 246. G.-V. Frontinianus. Ch.21
  • Book IX Ch.22
  • BOOK IX. SEAFOOD Ch.23
  • Book X, judging from its recipes, phraseology and from Ch.24
  • Book X Ch.25
  • BOOK X. THE FISHERMAN [1] Ch.26
  • 231. Index 11 leaves, unnumbered. This scarce book is described by Ch.27
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