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This book is a collection of Roman recipes and culinary advice, compiled in the 4th or 5th century CE. It is attributed to a chef named Apicius, although the true authorship is uncertain. The recipes cover a wide range of ingredients and cooking techniques, and provide a fascinating glimpse into the culinary culture of ancient Rome. This edition includes commentary by the Dutch physician Jan Antonides van der Linden, as well as a translation into Latin by Alban Thorer. This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
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