Open Daily: 10am - 10pm | Alley door pickup 10am - 7pm 3038 Hennepin Ave Minneapolis, MN
612-822-4611

  • Open Daily: 10am - 10pm
    Alley-side Pickup: 10am - 7pm

    3038 Hennepin Ave Minneapolis, MN
    612-822-4611

Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
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

Chevallier, Jim
Taillevent, Guillaume Tirel Called

Paperback

Food Writing

ISBN10: 1438210124
ISBN13: 9781438210124
Publisher: Createspace
Published: Apr 26 2008
Pages: 70
Weight: 0.25
Height: 0.17 Width: 5.98 Depth: 9.02
Language: English
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 This affordable translation makes a precious historical document more readily available to recreational medievalists, food historians and students of medieval life.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.

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