How To Cook A Peacock: Le Viandier: Medieval Recipes From The French Court - Couverture souple

Taillevent, Guillaume Tirel, Called; Chevallier, Jim

Couverture souple

ISBN 10 : 1438210124 ISBN 13 : 9781438210124

Editeur : CreateSpace Independent Publishing Platform, 2008

Synopsis

Book by Guillaume Tirel called Taillevent

A propos du livre

Présentation de l'éditeur :

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 This affordable translation makes a precious historical document more readily available to recreational medievalists, food historians and students of medieval life.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.

Biographie de l'auteur :

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.

À propos de cette édition

• Éditeur: CreateSpace Independent Publishing Platform
• Date d'édition: 2008
• ISBN 10: 1438210124
• ISBN 13: 9781438210124
• Reliure: Broché
• Nombre de pages: 70