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The Roman cookery book : a critical translation of The art of cooking, for use in the study and the kitchen /

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Bibliographic Details
Main Author: Apicius.
Contributors: Flower, Barbara., Alföldi-Rosenbaum, Elisabeth.
Format: Book
Language:English
Undetermined
Published: London, Peter Nevill, ©1951.
Subjects and Genres:
Cooking, Roman.
Cuisine romaine.
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Closed Stacks

Holdings details from Closed Stacks
Call Number: TX 652 .C37 no.401
Copy 1 Available

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