How To Cook A Peacock: Le Viandier: Medieval Recipes From The French Court
Nonfiction, Food & Drink, International, European, History
| Author: | Jim Chevallier | ISBN: | 9781452363196 |
| Publisher: | Jim Chevallier | Publication: | December 29, 2009 |
| Imprint: | Smashwords Edition | Language: | English |
| Author: | Jim Chevallier |
| ISBN: | 9781452363196 |
| Publisher: | Jim Chevallier |
| Publication: | December 29, 2009 |
| Imprint: | Smashwords Edition |
| Language: | English |
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. Le Viandier has survived in at least four different versions. Now Jim Chevallier has translated the so-called Fifteenth Century version, making it available to recreational medievalists, food historians and students of medieval life.
The "How to Cook a Peacock" series now also includes "How to Cook an Early French Peacock" (from the early medieval period) and "How to Cook a Golden Peacock" (from the same century as Taillevent's work, but decades earlier).
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. Le Viandier has survived in at least four different versions. Now Jim Chevallier has translated the so-called Fifteenth Century version, making it available to recreational medievalists, food historians and students of medieval life.
The "How to Cook a Peacock" series now also includes "How to Cook an Early French Peacock" (from the early medieval period) and "How to Cook a Golden Peacock" (from the same century as Taillevent's work, but decades earlier).
