Oldest known cookbook in existence offers readers a clear picture of what foods Romans ate, how they prepared them. Actual recipes - from fig fed pork and salt fish balls in wine sauce to pumpkin Alexander style, nut custard turnovers and rose pie.

Gravenstein. Coe's Golden Drop. Mendocino Cox. The names sound like something from the imagination of Tolkien or perhaps the ingredients in a dubious magical potion rather than what they are-varieties of apples. But as befits their enchanting names, apples have transfixed and beguiled humans for thousands of years. Apple: A Global History explores the cultural and culinary importance of a fruit born in the mountains of Kazakhstan that has since traversed the globe to become a favorite almost everywhere. From the Garden of Eden and Homer's Odyssey to Johnny Appleseed, William Tell, and even Apple Computer, Erika Janik shows how apples have become a universal source of sustenance, health, and symbolism from ancient times to the present day. Featuring many mouthwatering illustrations, this exploration of the planet?s most popular fruit includes a guide to selecting the best apples, in addition to apple recipes from around the world, including what is believed to be the first recorded apple recipe from Roman gourmand Marcus Apicius. And Janik doesn?t let us forget that apples are not just good eating; their juice also makes for good drinking?as the history of cider in North America and Europe attests. Janik grew up surrounded by apple iconography in Washington, the ?apple state,? so there is no better author to tell this fascinating story. Readers will eat up this surprising and entertaining tale of a fruit intricately linked to human history.

If there is one book that belongs on the shelf of food lovers, it is Sicilian Food by Mary Taylor Simeti. This book is a classic, the definitive work on Sicilian cooking and it is full of authentic, hard to find recipes gleaned from the author's friends, family and acquaintances on the island itself. Originally published in 1989 under the title Pomp and Sustenance: Twenty Five Centuries of Sicilian Food and then unavailable for almost ten years, Mary Taylor Simeti's affectionate, exhaustive work has come to be recognized as the definitive book on the food, traditions and recipes of this sun-drenched island.The author, an American married to a Sicilian, set out to discover Sicilian food first hand. She haunted former convents and palaces where Palermo's libraries have been maintained. She tested each ancient recipe herself and updated the methods. Her directions are clear and easy to follow. The book is organized so that the material reflects both the external influences of a series of conquerors, and the domestic changes brought about by peasant, clergy and aristocrat alike. Her chapter titles hint at the enticing discoveries waiting for the reader and the recipes reflect the chapter titles.There are recipes using the vegetable abundance of the Sicilian landscape, for ice cream or granita, and, yes there are recipes for Virgins Breasts and Chancellor's Buttocks. The book contains more than a hundred illustrations from Sicilian archives and museums and the text quotes freely from Homer, Plato, Apicius, Lampedusa, and Pirandello. Simeti's prose is so descriptive that to read it is to be in Sicily.

True Faith and Allegiance is a provocative account of nationalism and the politics of turning immigrants into citizens and Americans. Noah Pickus offers an alternative to the wild swings between emotionally fraught positions on immigration and citizenship of the past two decades. Drawing on political theory, history, and law, he argues for a renewed civic nationalism that melds principles and peoplehood. This tradition of civic nationalism held sway at America's founding and in the Progressive Era. Pickus explores how, from James Madison to Teddy Roosevelt, its proponents sought to combine reas.

Although traditionally derided by critics, this study argues that Statius' Silvae offer fascinating insights into the history, politics, art and literature of the Flavian period. They celebrate and explore a flourishing literary and artistic culture which was largely suppressed after the Emperor Domitian's assassination in AD 96.

"This step-by-step guide will help you manage your company's ERP information and operations efficiently, and solve your business process problems in an effective and quick way. This book focuses on commonly used custom modifications in major Dynamics AX modules. This book contains commonly used bits of code which were real-world tested in at least one successful Dynamics AX implementation. Many of the recipes were deployed in many implementations and even across several versions of Dynamics AX. The examples in this book cover various areas of Dynamics AX to help developers not only learn about programming, but also about the functional side of Dynamics AX. The book should help developers who already know the basics of Dynamics AX programming to step up to the next level"--Resource description page.

Provence, the beautiful region that sits at the scenic crossroads of southern France, the Italian Alps, and the Mediterranean, has long been an area of historical import and distinct culture. It was the first Roman colony beyond Italy and serves as a modern-day commercial hub and resort area. Above all else, Provence is known as a producer of some of the finest food and wine France has to offer, with a cuisine that emphasizes healthful ingredients such as olive oil, fresh vegetables, Mediterranean seafood, as well as dry, aromatic rosé. Provence Food & Wine is one of the only English-language books available on the cuisine, wine, and sights of this stunning Mediterranean enclave on the southern coast of France. Packed with 47 traditional Provencal recipes, all of which emphasize the incredibly popular and healthy Mediterranean diet, Provence Food & Wine also provides detailed information on regional wines, most notably rosé. This is the most famous wine of Provence and has made great strides in the US: sales of Provence rosé increased by 40% in 2012 with the trend continuing into 2013. Readers will be able to learn about pairing between wine and food, as Todorovska and Millo expertly explain what to look for and where to get these wines outside of Europe. Full-color photography shows off all of these dishes, as well as the dazzling sights of the region's lush interior, sparkling coastline, and breathtaking vistas. Beyond its use as a cookbook and wine-pairing guide, Provence Food & Wine will also be a resource for travelers on how to have the complete art de vivre experience. Provence Food & Wine is the third cookbook about the hidden gems of regional European cuisine by Viktorija Todorovska, who trained at the prestigious Florentine culinary academy Apicius and owns the food, wine, and travel company Oliva Cooking. Her books have been critically acclaimed for their simple recipes, straightforward advice, and unique yet accessible ingredients. François Millo is the author of several books on the foods and wines of Provence, including a book for the Brazilian market. He is also an acclaimed photographer, capturing the spirit of Provence, its landscapes, and its people. The blend of French, Italian, North African, and Mediterranean flavors brings readers on a tasting tour of this rich, historical land, and there is no better guide than the charming personalities of Viktorija Todorovska and François Millo.