For the majority, it may seem worthless, but for the disciples of culinary arts, the translation of Caelius Apicius's cookbook is always an interesting endeavor. As a layperson in classical literature but a practicing cook, I have carried out the translation quite freely, which may only seem practical for the greater understanding of my colleagues. Our present work also shows us hygienically prepared beverages, namely delicious wine mixtures, and it provides us with recipes for preserving meat and fruits. Eduard Danneil translated and edited this special work on the culinary arts in ancient Rome, first published in 1911. In addition to introductory words about the high art of cooking in ancient Rome, this book describes a variety of different dishes and spices from Roman times.