"Pleasure is the beginning and end of living happily," said the Greek philosopher Epicurus two thousand years ago. Certainly the dazzlingly varied, subtly seasoned cuisine of ancient Greece and Rome measured up to the highest standards of eating pleasure. The Philosopher's Kitchen offers seductive, modern interpretations of these dishes rediscovered in a variety of sources, from writings by Plato, Aristotle, Homer, and Cicero to the oldest known surviving cookbook.
Here is a rich array of culinary delights, ab ovo usque ab malum - "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, and Walnut Cake with Fig Jam are just a few of the delicious, healthy, and gorgeous recipes in this book that will delight and surprise the modern cook.
Francine Segan also allows us a glimpse into the ancient world by putting each recipe in its cultural context, taking us to Greek feasts and Roman banquets, and revealing customs, expressions, and superstitions that are still very much a part of modern life. She shares tips on entertaining, even including sample invitations a host can use to summon friends to a Roman spread of his or her own.
Organized for easy, efficient use and luxuriously illustrated with Tim Turner's stunning photographs, The Philosopher's Kitchen is a glorious buffet for the senses and the soul.
Hardcover
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Food historian Francine Segan has appeared on numerous television programs, including Today and Food Network's Top Five, and on the Fox News Channel. A frequent guest on WABC, WOR, and NPR radio, Segan is the author of Movie Menus: Recipes for Perfect Meals with Your Favorite Films and Shakespeare's Kitchen. Segan, her husband, Marc, and their two children divide their time between New York City, the Bershires, and Italy.
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Advance Praise for the Philosopher's Kitchen
"A beautiful book - gourmet in every sense."
- Olympia Dukakis, Academy Award - winning actress
"I find the complexity of the dishes and the variety of the ingredients amazing. Francine Segan does a wonderful job of translating ancient recipes for us in today's kitchen."
- Jean - Georgees Vongetichten, coauthor of Simple of Spectacular and Jean - Georges: Cooking at Home witha a Four Star Chef