Tag Archives: Apicius

Take Ripe Quinces . . .

Posted on November 15, 2016 by kayjayaitch

The Quince is a fruit of ancient origin. The Roman cookbook of Apicius, a collection of Roman cookery recipes compiled in the late 4th or early 5th century AD gives recipes for stewing quince with honey and leek. Historically, marmalade … Continue reading →

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Cooking with Wine

Posted on June 16, 2014 by kayjayaitch

The concept of cooking with wine has been known since pre-Roman times, although it is they who are credited with refining the art and establishing the ground rules. One of the earliest and still most comprehensive cookery books ‘De re … Continue reading →

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