Apicius: Cookery and Dining in Imperial Rome: A bibliography, critical review and translation of the ancient book known as "Apicius de re Coquinaria"

Chicago: Walter M. Hill, 1936. Quarto, xxi, [1], 301 pages. Illustrated. List of Subscribers. Bibliography. FIRST EDITION. Limited, number 204 of 500 copies printed on Arnold hand-made paper, from a total of 530 copies. The 30 copies of the edition de tete were printed on Hurlbut ivory custom laid deckle edge paper. The first translation into English of this famous ancient cookery book dating back to 4th or early 5th century AD Rome. "It is not probable that any one of the three Roman epicures who bore the name of Apicius was the author of this book. The name was synonymous with gourmandise and, among the ancients, was given to choice dishes." (Bitting). In gray-green, paper-covered boards, over one-half green buckram. Spine label printed in red and black; additional spine label laid-in at rear. Near fine. [Bitting, page 13].