RedHeadedGirl’s Research Kitchen: Cimas

Now I shall demonstrate how I go about the business of reconstructing a recipe- or try, at least. I’m the most interested in Roman cooking (I’m interested in Roman everything). The biggest source we have for Roman cookery is a cookbook known as Apicius or De re coquinaria (On the Subject of Cooking). It’s a series of recipes on everything you need for a Roman banquet, from how to clarify honey, to how to cook … Continue reading RedHeadedGirl’s Research Kitchen: Cimas →