Also by Jim Chevallier:
- How to Cook an Early French Peacock: De Observatione Ciborum - Roman Food for a Frankish King (Bilingual Second Edition)
- Eggs, Cheese and Butter in Old Regime France
- Catholic Fasting in France - From the Franks to the Eighteenth Century
- Apres Moi le Dessert: A French Eighteenth Century Model Meal
- About the Baguette: Exploring the Origin of a French National Icon
- BULLIES: Monologues on Bullying for Teens and Adults
- A History of Wine in France from the Gauls to the Eighteenth Century
- The Monologue Bin
- Paris Poems
- A Tour of Two Cities: 18th century London and Paris compared
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How To Cook A Peacock: Le Viandier: Medieval Recipes From The French Court
Rating: Not yet rated.
Published: Dec. 29, 2009
Words: 16,165 (approximate)
Language: English
ISBN: 9781452363196
Short description
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.Extended description
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).
Tags
cooking, recipes, medieval, taillevent, french cooking, royal courtAvailable ebook reading formats
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