Apicius or De re coquinaria De re culinaria Cookbook is a collection of over 400 Roman cookery recipes translated into english.This edition has been translated and completed by cross analysing ancient latin editions it includes the original Roman weights and volumes that are also converted into imperial and metric systems and corrects translations mistakes from previous english editions like Joseph Vehlings Cookery and Dining in Imperial Rome such ascepullam originally translated as onion instead of spring onion correct nomeli translated as mead instead of honeyed wine cnici translated as saffron instead of safflower pulegium translated as fleabane instead of penny royal sarda translated as sardine instead of bonito Aurata translated as dory instead of gilt head bream etc.The book offers readers a fascinating picture of the dietary habits of the Romans and the people around the Mediterranean basin. Readers will notice modern western recipes result from Roman cooking get inspired by forgotten ancient recipes and exotic ingredients e.g.