The De re coquinaria, by Apicius (Rome, 5th century), is a fascinating work that deals with the art of cooking. Although it may date back to the 1st century, the earliest known edition comes from the end of the Roman Empire, around the 5th century. Apicius is one of the famous gourmets of ancient Rome and his book provides valuable information about Roman cuisine.

Through its ten titles, meat, fish, and seafood play a significant role, while several options for vegetarians are also offered. Spices and aromatic herbs, stews, and casseroles are combined with wise advice for food preservation and sauce preparation. His recipes are simple, with many possible interpretations for their execution.

• Dimensions: 12.7 × 19.7 cm.
• Weight: 300 g.
• Pages: 240
• Paper: Cream shade 90g/m2
• Cover: Smooth paper 240g/m2
• Illustration on the inner page
• Support binding with exposed stitches
• Printed in Madrid by Artes Gráficas Palermo

The Bookaneer uses Munken paper, which is produced in Munkedal (Sweden) and is considered one of the most environmentally friendly. The paper used in the notebooks is certified according to the EU Ecolabel and is made from raw materials with environmental labeling from forests certified according to international standards FSC™ and PEFC.