--Los Angeles Times
LOS ANGELES—Fifty recipes from the ancient world are presented in a fresh, new design alongside reproductions of ancient wall paintings, mosaics, vases, and household objects in this newly revised edition of The Classical Cookbook (Getty Publications, $24.95, hardcover). Originally published in 1996, this was the first book about ancient dining to draw from both Greek and Roman writings. Each chapter describes a different social gathering and the food that might have been served on such an occasion. From a menu inspired by Homer’s Odyssey in 700 B.C., to the offerings at a typical Greek symposium or drinking party in fourth century Athens, to the special treats at a Macedonian wedding feast, the recipes presented here suggest the true variety of food and social life in the ancient Mediterranean.
Enjoy Parthian chicken, fish in coriander sauce, squash Alexandria-style, cabbage the Athenian way, pancakes with honey and sesame seeds, and many more tasty dishes. Each original recipe is followed by a version for today’s cook.
About the Authors—Andrew Dalby
is a classics scholar, linguist, and food historian. He is the author of Dangerous Tastes: The Story of Spices (University of California Press, 2000). Sally Grainger
is a former professional chef and a food historian specializing in ancient baking techniques. She is the author of Cooking Apicius: Roman Recipes for Today (Prospect Books, 2006).
The Classical Cookbook
Andrew Dalby and Sally Grainger
J. Paul Getty Museum
160 pages, 6 ¾ x 8 ¾ inches, hardcover
35 color and 35 b/w illustrations
ISBN 978-1-60606-110-7, $24.95
Publication Date: June 12, 2012
Kindly send two tearsheets of your review when published to Melissa Crowley, Getty Publications, 1200 Getty Center Drive, Suite 500, Los Angeles, CA 90049-1682.
Available at bookstores or through Getty Publications (800-223-3431). Distributed to the trade in the U.S. and Canada by the University of Chicago Press and in the U.K. and Europe by Orca Book Services.