The Roman Cookery of Apicius

Guide to the cuisine of famous Roman cook Apicius, adapted for modern food lovers

Apicius, first century author of De Re Conquinaria (On Cookery), has been described as the most demanding of gourmets, and his amazingly sophisticated recipes havve long been awaiting rediscovery with practical adaptation for the modern kitchen. 
 
In The Roman Cookery of Apicius, John Edwards has given us a new, close translation of Apicius' manual, coupled with his adpted and tested versions of 360 superb recipes. Most attractive for modern lovers of fine cookery is the enormous variety, orginality and richness of flavours, achieved with entirely pure and natural ingredients. The many kinds of meats, vegetables, fish, fowl, shellfish, cheeses, fruits, nuts, herbs, spices, honey and wines - all familiar in themselves - here appear delectably transformed in surprising combinations. 
 
One can prepare theses recipes and actually experience the distinctive dishes of Apicius' day, with flavours that range from the delicate and subtle to the hot and pungent, or the richly sweet. This is a perfect manual for food lovers an adventurous cooks, hoping to be inspired.

John Edwards

The Daughter of Time

The elder daughter of Henry VIII, Mary I (1553-58) became England's ruler on the unexpected death of her brother Edward VI. Her short reign is one of the great potential turning points in the country's history. As a convinced Catholic and the wife of Philip II, king of Spain and the most powerful of all European monarchs, Mary could have completely changed her country's orbit, making it a province of the Habsburg Empire and obedient again to Rome. 
 
These extraordinary possibilities are fully dramatized in John Edward's superb short biography. The real Mary I has almost disappeared under the great mass of Protestant propaganda that buried her reputation during her younger sister, Elizabeth I's reign. But what if she had succeeded?

Mary I (Penguin Monarchs)

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