While my Flowers/Rosenbaum Apicius translation (full of its interesting quirks, but with the original Latin handily included) wends its way to me from parts distant, I'm fussing around with a different interpretation of the recipes:

THE ROMAN COOKERY OF APICIUS: A TREASURY OF GOURMET RECIPES & HERBAL COOKERY
Translated and Adapted for the Modern Kitchen by John Edwards

Ingredients have been assembled for the first dish I'm going to try in this version -- a hearty lentil vegetable stew -- and various components are now soaking overnight for extra plumpiness. The house already smells like Rome again -- and it's a rather nice aroma, that particular mix of spices. I even did an exciting photo shoot of the herbs and spices and bottle of vermouth. Yeah, I knew you'd all be excited.

Tomorrow the cooking begins.

Is anyone else doing any Roman cooking? Has anyone ever maintained an all-Roman kitchen and diet, beyond the occasional banquet?

F.