Tasting Life Twice

Author Crystal King muses on life, history, writing and food.

Posts about Ancient Roman Food:

Sauce for mushrooms - An ancient Roman Recipe from Apicius

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Crystal King Oct 15, 2020 10:00:00 AM
Sauce for mushrooms - An ancient Roman Recipe from Apicius

This is one of the very first recipes that I made when I first started diving into the cookbook Apicius as part of my research for FEAST OF SORROW. It calls for caroneum which is a bit tricky to know exactly what it might have tasted like but it was a reduced grape syrup of some sort. I recommend that you substitute sapa (sometimes called saba) or vincotto, which are essentially just different names for grape must, and either would be delicious in this dish. They are easily acquired at specialty food shops or Amazon.com.

Crystal King's July Ponderings, Tastings, Travels, Readings and General Updates

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Crystal King Jul 26, 2018 6:30:00 AM
Crystal King's July Ponderings, Tastings, Travels, Readings and General Updates

It's the sticky part of July, nearly the dog days of summer. My mind has been jam-packed with planning for both the fall, and the winter launch of my next novel, THE CHEF'S SECRET. In the midst of that, I've had my mind in a swirl with a variety of other projects, books and ideas--many of which I think might be of interest to my readers and potential readers, so let's unpack it all:

Tasting the Past: An Ancient Roman Recipe for Parthian Chicken

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Crystal King Aug 10, 2017 10:28:32 AM
Tasting the Past: An Ancient Roman Recipe for Parthian Chicken

When researching my book, FEAST OF SORROW, one of the fun bits was trying out various recipes and experiencing the flavors of ancient Roman food. The book is about Apicius, a first century Roman whose name appears as the title of the oldest known cookbook.

One of the recipes in Apicius is for Parthian chicken. Parthia was part of ancient Persia, now in a region of north-eastern Iran. Much to my delight, it turns out that the Parthians really knew how to make chicken. Hands down this is one of the best chicken dishes I've ever had. It's juicy and tender with a perfectly crispy crust.