Elizabeth R. Pennell describes editions Nos. [1], [3], [9].
Bernhold describes editions Nos. [2], [10], [11], [12].
Fabricius describes edition No. [2].
Baron Pichon describes editions Nos. [3], [21].
In the author’s collection are editions Nos. [4], [5], [6], [7], [8], [9], [10], [15], [16], [17], [18], [19], [20], [23], [27], [28], [29].
DESCRIPTION OF PRINTED EDITIONS
These summaries and descriptions of the known manuscript books and printed editions of Apicius are presented with a desire to afford the students a survey of the field treated in this volume, to illustrate the interest that has existed throughout the past centuries in our ancient book.
Copies of any Apicius edition and commentaries are scarce; famous collectors pride themselves in owning one or several of them. Of the well-known collections of cookery books the most outstanding perhaps is that of Theodor Drexel, of Frankfurt on the Main, who owned nine different editions of Apicius. The Drexel catalogue forms the basis of a bibliography—Verzeichnis der Litteratur über Speise und Trank bis zum Jahre 1887, bearbeitet von Carl Georg, Hannover, 1888, describing some 1700 works.
The Drexel collection, combined with that of Dr. Freund, is now in the Staatsbibliothek in Berlin and is undoubtedly the finest collection of its kind.
Another famous collection of cookery books is described in My Cookery Books, by Elizabeth Robins Pennell, Boston, 1903, listing three of the Apicii.