How To Cook A Peacock: Le Viandier: Medieval Recipes From The French Court - Paperback
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Availability:In StockContributor:Jim Chevallier, Guillaume Tirel Called TailleventPublish date:2008-04-26Pages:70
Language:EnglishPublisher:Createspace Independent Publishing PlatformISBN-13:9781438210124ISBN-10:1438210124UPC:9781438210124Book Category:CookingBook Subcategory:HistorySize:9.02 x 5.98 x 0.17 inchesWeight:0.2513Product ID:SCEFDTAAQ3
How To Cook A Peacock: Le Viandier: Medieval Recipes From The French Court
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...
Language:EnglishPublisher:Createspace Independent Publishing PlatformISBN-13:9781438210124ISBN-10:1438210124UPC:9781438210124Book Category:CookingBook Subcategory:HistorySize:9.02 x 5.98 x 0.17 inchesWeight:0.2513Product ID:SCEFDTAAQ3
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.
Publisher: Createspace Independent Publishing Platform
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