Juergen H. Fahrenkamp, author of the legendary "Germans man image", comes up with another extraordinary experience cookbook.
Not only antique Mediterranean recipes e.g. for "The spiced wine braised beef tongue", "Kräuterdampfgedünstetes poultry" or "Stuffed Baked Fish" will find their lovers. The ancient Roman eating habits come in a variety of sources to bear.

From the contents:
GRATIAS LVCVLLVS, APICIVS ET ALII
SO ASSEN DIE ALTEN RÖMER
CELLARIVSVM ROMANVM - Die altrömische Vorratskammer
OLLAE, PATINAE ATQVE OPIFICIS - Kücheneinrichtung und --geräte
CONDIMENTI - Kräuter und Gewürze
LIQVAMEN - Das Maggi der Antike
EX PISTRINA - Aus Roms Backstuben
LACTIS & CASEUS - Milch und Käse
AB OVA VSQVE AD MALVM - Vom Ei bis zum Apfel
EX HORTVS OLITORIVS - Aus dem Gemüsegarten
HAELIVS PISCATVRA - Aus dem Netz der Fischer
DE AMANDVS PECVS PLVMARIVS - Vom lieben Federvieh
LIBIDINIS CARNIS - Die ganz normale Fleischeslust
IN FERINA - Aus Wald ud Flur
EX HORTVLVS POMONAE - Aus dem Garten der Pomona
AQVA ET VINVM - Wasser und Wein
CENAE - Menüvorschläge
QVOD ATQVE RE CONTINETVR - Register
DEN ALTEN RÖMERN AUF DE SPUR

Example recipe:
GVSTVM DE PRAECOQUIIS (Apricot appetizer)
1000g apricots, 1/2 bunch mint, 1 teaspoon coarsely ground black pepper, Liquamen, 2 tsp honey, Passum 125ml, 100ml white wine, 1-2el vinegar, cornstarch to bind, coarsely ground pepper for garnish.
Wash the apricots, halved and stones from. The mint finely weighed, with pepper, a few drops Liquiamen not have to (be) and the honey in the mortar mix. With Passum (to replace a Malaga or other sweet wine, white grape juice and boil kan be used) and wine. The apricots around (...)
the rest of the recipe, and all are also found in the book 

Author: H.Juergen Fahrenkamp
160 pages, hardcover (25,8 x 17,2cm) 
Publisher: Area Verlag
Only in German language!