Apicius updates the pultes and pulticulae with fancy trimmings such as cooked brains and wine, " illustrating the ever-present desire to improve — to glorify, as it were, a thing which once was or still is of vital importance in the daily life of humans.

There is a recipe for cooking asparagus in the oldest surviving book of recipes, Apicius ’ s third century AD De re coquinaria, Book III.

The earliest known reference to French toast is in the Apicius, a collection of Latin recipes dating to the 4th or 5th century ; the recipe mentions soaking in milk but not eggs ( though the editor adds eggs ) and gives it no special name, just Aliter Dulcia ' another sweet dish '.

The earliest documentary evidence is the Roman cookbook, Apicius '" De Re Coquinaria ", which contains recipes for stuffed chicken, hare, pig, and dormouse.

He is said to have had Ovid's erotic poetry and " a book about Apicius " ( presumably Apion's On the Luxury of Apicius ) as bedside reading, and to have personally invented the luxury dish tetrapharmacum.

Apicius is a text to be used in the kitchen.

In the earliest printed editions, it was most usually given the overall title De re coquinaria (" On the Subject of Cooking ") and attributed to an otherwise unknown Caelius Apicius, an invention based on the fact that one of the two manuscripts is headed with the words " API CAE ".

In a completely different manuscript, there is also a very abbreviated epitome entitled Apici excerpta a Vinidario, a " pocket Apicius " by " an illustrious man " named Vinidarius, made as late as the Carolingian era ; it survives in a single 8th-century uncial manuscript.

However, despite the title, this booklet is not an excerpt from the Apicius text we have today, as it contains material that is not in the longer Apicius manuscripts.

He is associated with the gourmand Apicius.

It was used extensively in ancient Middle Eastern and Roman cuisine ( according to Apicius ), and it is still used in northern Africa.

There is in fact very little overlap with the Apician manual, but the recipes are similar in character, and are usually presented today as an appendix to Apicius: they add to our knowledge of late Antique cuisine.

A book frontispiece ( decorative illustration facing a book's title page ) for Apicius, a collection of Roman cookery recipe s, circa the late 4th or early 5th century Common Era | CE.

The full title of the book was Apicius Redivivus, or the Cook's Oracle.

A fermented fish sauce called garum was a staple of Greco-Roman cuisine and of the Mediterranean economy of the Roman Empire, as the first-century encyclopaedist Pliny the Elder writes in Historia Naturalis and the fourth / fifth-century connoisseur Apicius relates in his collection of recipes.

Much later, in the 4th or 5th century, appears the large collection of recipes conventionally entitled ' Apicius ', the only more or less complete surviving cookbook from the classical world.

The meatloaf has European origins ; meatloaf of minced meat was mentioned in the famous Roman cookery collection Apicius as early as the 5th century.

5th century AD ) was the compiler of a small collection of cooking recipes, preserved in a single 8th ‑ century uncial manuscript, claiming to be excerpts from the recipes of Apicius.

The Roman cookbook attributed to Apicius, De re coquinaria, has a recipe for a spiced, stewed-pear patina, or soufflé.

The Roman gourmet Apicius gives several recipes for chickpeas.

The 1st century Roman cookbook Apicius make various mention of various recipes which involve a pie case.

A large number of the recipes in the Roman cookbook of Apicius call for the use of pennyroyal, often along with such herbs as lovage, oregano and coriander.

A Roman cookbook attributed to Apicius gives a recipe for preserving whole quinces, stems and leaves attached, in a bath of honey diluted with defrutum — Roman marmalade.

The origins of the recipe are unknown, although a version appears in the fourth century Roman cookbook often attributed to Apicius (" Aliter dulcia siligineos rasos frangis et buccellas maiores facies in lacte infundis frigis in oleo mel superfundis et inferes "-" Another sweet: Break grated Sigilines ( a kind of wheat bread ), and make larger bites.

* Apicius, a Roman cookery book

* Sally Grainger, Cooking Apicius: Roman recipes for today.

An early version was first compiled sometime in the 1st century and has often been attributed to the Roman gourmet Marcus Gavius Apicius, though this has been cast in doubt by modern research.

Popular chef-authors throughout history include people such as Julia Child, James Beard, Nigella Lawson, Edouard de Pomiane, Jeff Smith, Emeril Lagasse, Claudia Roden, Madhur Jaffrey, Katsuyo Kobayashi, and possibly even Apicius, the semi-pseudonymous author of the Roman cookbook De re coquinaria, who shared a name with at least one other famous food figure of the ancient world.

The Romans also used quinces ; the Roman cookbook of Apicius gives recipes for stewing quince with honey, and even combining them, unexpectedly, with leeks.

Garum appears in most of the recipes featured in the Roman cookbook Apicius, which also offers a technique for saving garum that had gone bad.

Roman cookbook Apicius describes: " a thick paste of fine wheat flour was boiled and spread out on a plate.

The name " Apicius " had long been associated with excessively refined love of food, from the habits of an early bearer of the name, Marcus Gavius Apicius, a Roman gourmet and lover of refined luxury who lived sometime in the 1st century AD, during the reign of Tiberius.

* The Roman Cookery Book: A Critical Translation of the Art of Cooking By Apicius for Use in the Study and the Kitchen.

* The Roman Cookery of Apicius.

Cooking Apicius: Roman Recipes for Today.

* How to prepare a 5 courses ancient Roman banquet by Apicius

Apicius ' De re coquinaria, a 3rd-century cookbook probably based at least partly on one from the 1st century CE, includes pepper in a majority of its recipes.

An Apicius came to designate a book of recipes.

Silphium was used in Greco-Roman cooking, notably in recipes by Apicius.

It was first mentioned in the fourth century BC by Apicius ( André ( ed ), 1987 ), and recipes for stock preparation appear in classic texts ( La Varenne, 1651 ; Menon, 1756 ; Carême & Plumerey, 1981 ) and most French culinary books.

According to the ancient historian Tacitus, Sejanus was also a former favourite of the wealthy Marcus Gavius Apicius, whose daughter may have been Sejanus ' first wife Apicata.

Long after its extinction, silphium continued to be mentioned in lists of aromatics copied one from another, until it makes perhaps its last appearance in the list of spices that the Carolingian cook should have at hand — Brevis pimentorum que in domo esse debeant (" A short list of condiments that should be in the home ") — by a certain " Vinidarius ", whose excerpts of Apicius survive in one eighth-century uncial manuscript.