- Apicius, also
known as De re
culinaria or De re
coquinaria (On the
Subject of Cooking), is a
collection of
Roman cookery recipes,
which may have been compiled...
-
earning him the
epitaph of the
prince of cooks. His book
Libro de Arte
Coquinaria (The Art of Cooking) (c. 1465) is
considered a
landmark in
Italian gastronomic...
- Mantua. The
first mention of a
vermicelli recipe is in the book De arte
Coquinaria per
vermicelli e
maccaroni siciliani (The Art of
Cooking Sicilian Macaroni...
-
Libellus de arte
coquinaria (The
Little Book of
Culinary Arts) is a
cookbook containing thirty-five
early Northern European recipes. The
cookbook is preserved...
- The
earliest collection of
recipes that has
survived in
Europe is De re
coquinaria,
written in Latin. An
early version was
first compiled sometime in the...
-
Maestro Martino,
describe macaroni recipes in his book:
Libro de arte
coquinaria. His
macaronis are
seasoned with
butter and cheese, and
sweet ****es;...
-
vegetables remained a staple.
Marcus Apicius's
ancient cookbook De Re
Coquinaria described polus, a
Roman soup
dating back to 30 AD made of farro, chickpeas...
-
respective cultures. Some
additional historical examples:
Apicius or De re
Coquinaria (On the
Subject of Cooking): A 1st-to-5th-century
collection of ancient...
- Muusers, Christianne. "Recipe for
Garum or liquamen, the
Roman fish sauce".
Coquinaria.
Retrieved 2017-10-11. Geōponika:
Agricultural pursuits, Vol. II, pp....
- "A 15th-century
recipe for Zabaglione, the
famous Italian dessert".
Coquinaria.nl.
Archived from the
original on 19
March 2022.
Retrieved 9
March 2022...
