How To Cook A Peacock: Le Viandier: Medieval Recipes From The French Court

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  • In the fourteenth century, French kings prized such fare as peacock, storks and herons. Guillaume Tirel not only cooked these dishes, he left a book on how to do it. Because (it is said) he had a long sharp nose, he was nicknamed "Taillevent" ("Slice-wind"), and his classic cookbook is often referred to as "Taillevent's Viandier". Le Viandier has survived in at least four different versions. Now Jim Chevallier has translated one of the earliest and most difficult versions - the so-called Fifteenth Century version. This affordable translation makes a precious historical document more readily available to recreational medievalists, food historians and students of medieval life. Luckily, too, many of the dishes listed use familiar ingredients such as chicken, veal, eggs and peas. Adventurous cooks can adapt these original period recipes for modern use, and impress their friends with brewets, pasties, galantines and coulis.
  • Author:
    called Taillevent Guillaume Tirel
    Binding:
    Paperback
    Dewey Decimal Number:
    641
    EAN:
    9781438210124
    ISBN:
    1438210124
    Label:
    CreateSpace
    Languages:
    English
    List Price:
    $9.99
    Manufacturer:
    CreateSpace
    Number Of Pages:
    70
    Product Group:
    Book
    Product Type Name:
    ABIS_BOOK
    Publication Date:
    2008-04-26
    Publisher:
    CreateSpace
    Studio:
    CreateSpace
    Title:
    How To Cook A Peacock: Le Viandier: Medieval Recipes From The French Court

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