Apicius, L’Art culinaire

translated with commentary by Jacques Andre, illustrated by Scott Pennor's

Book cover: Apicius, L’Art culinaire

Extent: 304 pages

Publisher: Les Belles Lettres

Subjects: Classical Studies, Food & Drink

Language: French

Paperback (Published)

(October 2017)

ISBN: 9782251447476

Price: $23.00

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Gavius Apicius, ami de Tibere est entre dans la legende imperiale pour avoir porte la gloutonnerie a des extremes inouis.

Vin merveilleux aux epices, mijote de lentilles aux chataignes ou quenelles de lievre aux pignons maceres : decouvrez les recettes du plus celebre des gastronomes latins, repute pour ses talents culinaires, sa gloutonnerie et les depenses somptuaires de sa table.

Introduction Tableau d'equivalence des poids et volumes I. L'ART CULINAIRE Livre I - Le cuisinier diligent ( 1-41) Livre II - Les hachis ( 42-65) Livre III - Le jardinier ( 66-124) Livre IV - Plats divers ( 125-178) Livre V - Legumes a graines ( 179-209) Livre VI - Le volailler ( 210-251) LIVRE VII - Le cuisinier somptueux ( 252-329) LIVRE VIII - Les quadrupedes ( 330-397) LIVRE IX - La mer ( 398-433) LIVRE X - Le pecheur ( 434-468) II. EXTRAITS D'APICIUS PAR VINIDARIUS Listes des ingredients Listes des plats COMMENTAIRE Index des noms de lieux et de personnes Index des plantes Index des mets et ingredients

  • Illustrated by Scott Pennor’s
  • Translated with commentary by Jacques Andre

"C'est tres drole et en meme temps on apprend plein de choses. Les recettes sont faisables, et adaptables. J'y ai pris beaucoup de plaisir. Geraldine Petry.La version que nous connaissons de l'ouvrage daterait du debut du Ve siecle mais reflete bien l'incroyable luxuriance de la gastronomie romaine.Les editions des Belles Lettres viennent de reediter joliment la version francaise de L'Art culinaire de Marcus Gavius Apicius, traduit, preface et annote par feu le grand latiniste Jacques Andre. [...] Un precieux temoignage sur l'art de cuisiner a Rome sous l'Empire.Sans doute le cadeau reve a faire aux cordons-bleus qui se passionnent pour l'histoire de leur science. [...] L'Art culinaire en dit long sur une culture latine irreductible a nos valeurs."
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