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

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

by Guillaume Tirel, called Taillevent
 
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

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 most difficult versions - the so-called Fifteenth Century version. This affordable translation makes a precious historical document more readily available to recreational medievalists, food historians and students of medieval life. Luckily, too, many of the dishes listed use familiar ingredients such as chicken, veal, eggs and peas. Adventurous cooks can adapt these original period recipes for modern use, and impress their friends with brewets, pasties, galantines and coulis.
The "How to Cook a Peacock" series now 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).

Product Details

BN ID:
2940012009982
Publisher:
Chez Jim
Publication date:
12/29/2010
Sold by:
Barnes & Noble
Format:
NOOK Book
File size:
186 KB

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Meet the Author

Beginning around 1325, Guillaume Tirel, called Taillevent (1310 ? - 1395) was cook to several French kings: Philip VI, Charles V and Charles VI. His cookbook, Le Viandier, has survived in several different versions and has influenced many subsequent books on French cuisine.

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