How To Cook A Peacock: Le Viandier: Medieval Recipes From The French Court by Jim Chevallier
Approx. 16,160 words.
Published on December 29, 2009.
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.