I can't recommend a translation of the Apicius cookbook but I could recommend a cookbook which contains some of Apicius recipes tried out and modified in a way that you could cook it yourself, i.e. measurements are mentioned etc.
Sally Grainger, Andrew Dalby
"The Classical Cookbook"
In Germany there are several reenactors who tried to cook the Ancient recipes, e.g. Marcus Junkelmann, Edgar Comes etc. but these books are available in German only. But I love to cook Roman food and had last year in November friends over and we have had a nice Roman meal.
And instead of bringing tzatziki or some salad to a barbecue party I bring moretum and everybody likes it. It goes well with modern barbecue.