Illustration by Sue Bird
Once one starts collecting cookbooks, the immersion itself easily becomes a pleasure in itself. I happen to be absolutely obsessed with all things Ancient Roman and have a stash of books on the subject, despite the fact that I have hardly cooked out of them. This is one such title: it is quite riveting: instructional but not arid. I mean — read the utterly ancient recipe below and tell me you're not itching to get into your contemporary kitchen to make it right now!
From The Classical Cookbook by Andrew Dalby and Sally Grainger.
Illustration by Sue Bird.
Published by The British Museum Press, 2012.
