Recipes from Ancient Greece and Rome for the Modern Cook
By Francine Segan

The Philosopher's Kitchen is filled with a rich array of culinary delights, ab ovo usque ab malum, or from eggs to fruit, as the Romans said. Mussels in Cumin Sherry Sauce, Chestnut Mint Puree, Chicken Breasts with Hazelnut Pesto, Lamb with Pomegranate Glazed Onions, Gingerbread Crusted Pork with Brandy Fig Sauce, and Walnut Cake with Fig Jam Layers are just a few of the delicious, healthy, and gorgeous dishes that will delight and surprise the modern cook.

The Philosopher's Kitchen invites us to visit the ancient world, putting each recipe into its cultural context, taking us to Greek feasts and Roman banquets, revealing customs, expressions, and superstitions that are still very much a part of modern life. She shares tips on entertaining, even the wording for invitations a host can use to summon friends to a Roman spread of his or her own. The Philosopher's Kitchen includes quotes from the ancient Greeks and Romans and includes fascinating sidebars about their daily life. We learn that Socrates' lively dinner conversations included discussions about the definition of good looks in a male, how money can take away a man's freedom, and the benefits of wine. We discover that Hippocrates believed that overeating could cause nightmares, and that Cicero advised one to "exercise moderation regarding all one's physical needs."

Organized for easy, efficient use, filled with Tim Turner's stunning photographs, The Philosopher's Kitchen has been carefully, lovingly created. From simple main courses like Sea Bass with Feta to exotic desserts like Cato the Elder's Bay Leaf Cookies, each recipe is expertly written and thoroughly tested ensuring that this book will become a favorite among home cooks. All in all, The Philosopher's Kitchen a glorious buffet for all the senses.

Pleasure is the beginning and end of living happily. Epicurus

©2013 Francine Segan.
All rights reserved.