As a Saltspring Island resident and scholar with several advanced degrees, Edwards wrote The Roman Cookery of Apicious: Recipes From the World's Oldest Cookbook (Hartley & Marks, 1984) consisting of his translations of 2000-year-old recipes from the Roman gourmet Apicius, accompanied by historical information and commentaries about the ingredients. The original printing was revised and enlarged in a second edition.

[BCBW 2004] "Cookbook"