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

by Jim Chevallier, Taillevent, Guillaume Tirel, et al.

Book Overview

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...

• Format: Paperback
• Language: English
• ISBN: 1438210124
• ISBN13: 9781438210124
• Release Date: April 2008
• Publisher: Createspace Independent Publishing Platform
• Length: 70 Pages
• Weight: 0.30 lbs.
• Dimensions: 0.2" x 6.0" x 9.0"