Food and Cooking in Roman Britain: History and Recipes
Author: Jane Renfrew
Publisher: English Heritage
Jane Renfrew's booklet is produced in association with Enlish Heritage. It has eight chapters including: Roman Banquets, The Evidence for the Foods Eaten in Roman Britain, The Techniques for Food Preperation, Cooking Equipment and Serving the Food. Probably the most popular chapter would be 'Recipes'.
The book includes 30 recipes. All of the recipes are based on those of Apicius but Jane Renfrew's book includes "much fuller details of quantities, cooking times and procedures based on contemporary practice ...".
This book provides a concise overview of Roman cooking with a British slant. It is a valuable introductory book to the subject of Roman food and the recipes can be made in the modern kitchen.
Review added: 21/07/08