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