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.

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.

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.

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 ".

* Apicius: A Critical Edition with an Introduction and an English Translation.

He is associated with the gourmand Apicius.

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.

During the centuries of Roman hegemony, writers such as Pliny the Elder, the writer of Apicius and Columella also described the manufacturing process of the product to which they give various names depending on the degree of reduction from that of the original fresh ingredients, which typically was reduced to between a half and a third.

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.

Either some text was lost between the time the excerpt was made and the time the manuscripts were written, or there never was a " standard Apicius " text because the contents changed over time as adapted by readers.

Once manuscripts surfaced, there were two early printed editions of Apicius, in Milan ( 1498 ) and Venice ( 1500 ).

Between 1498 ( the date of the first printed edition ) and 1936 ( the date of Joseph Dommers Vehling's translation and bibliography of Apicius ), there were 14 editions of the Latin text ( plus one possibly apocryphal edition ).

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

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.

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

Before the Great War, Apicius ( no last name ) was the proprietor of The Kentucky Smoke House, a barbecue restaurant in Covington, Kentucky, which was patronized by both the white and black community.

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.

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.

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.

An abbreviated epitome entitled Apici Excerpta a Vinidario, a " pocket Apicius " by Vinidarius, " an illustrious man ", was made in the Carolingian era.

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

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

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

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

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

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.

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.

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 '.

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 the title of a collection of Roman cookery recipes, usually thought to have been compiled in the late 4th or early 5th century AD and written in a language that is in many ways closer to Vulgar than to Classical Latin.

Apicius is a text to be used in the kitchen.

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.

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 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.

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.

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.

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.

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

An Apicius came to designate a book of recipes.

* Atik, S. " Marcus Gavius Apicius ve Garum " III-IV.