Apicius, Marcus Gabius

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Apicius, Marcus Gabius

(əpĭsh`əs), 1st cent., Roman gourmet. He squandered most of his large fortune on feasts and then, anticipating a need to economize, committed suicide. The cookbook called Apicius probably dates from a century later.
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References in classic literature ?
Rare birds, retaining their most brilliant plumage, enormous fish, spread upon massive silver dishes, together with every wine produced in the Archipelago, Asia Minor, or the Cape, sparkling in bottles, whose grotesque shape seemed to give an additional flavor to the draught, -- all these, like one of the displays with which Apicius of old gratified his guests, passed in review before the eyes of the astonished Parisians, who understood that it was possible to expend a thousand louis upon a dinner for ten persons, but only on the condition of eating pearls, like Cleopatra, or drinking refined gold, like Lorenzo de' Medici.
Apicius, and in this life she needs to pay her debt
After rising through the ranks in Michelin-star kitchens in Paris (Apicius and Senderens, to name a few) and running his own at Restaurant Pan, the Chef Espoir 2015 Ile de France awardee came home in 2016 to open shop.
Both Leon-Flores and Green were invited by Chef Andrea Trapani, executive chef and director at Apicius International School of Hospitality, a culinary school located within Italy's Florence University of the Arts.
For this year's event festivities, the Villar SIPAG partnered with Silver Swan, Apicius, ELBA, Mushroomburger, Jollibee, and Golden Oats to ensure the success of the gathering.
In the twenty-sixth year of Augustus Caesar's reign, Marcus Gavius Apicius has a singular ambition: to serve as culinary adviser to Caesar.
He has worked as chef de cuisine under Michelin-starred chefs such as Jean Pierre Vigato of Apicius and Jean Francois Piege at the Hotel de Crillon.
Apicius, a collection of Roman recipes dating back to the third century AD, contain one of the earliest written accounts of preparing asparagus for the table.
A recipe from the surviving ancient Roman cookbook, Apicius, details an item called Isicia Omentata which comprises minced meat, pepper, wine, pine nuts, and a rich fish-based sauce called garum, all formed into a pattie.
The dish, called Isicia Omentata, is taken from an ancient Roman cookbook, Apicius, written by an unknown author in the late fourth or fifth centuries AD.