How to Cook A Peacock: Le Viandier - Medieval Recipes by Taillevent

Front Cover
Chez Jim, 2005 - Cooking, French - 68 pages
A new translation of the 15th century version of Taillevent's LE VIANDIER, one of the first professional cookbooks. Includes recipes for heron, stork, peacock, eel, lamprey, etc., as well as more standard modern fare like veal, pork and chicken.
 

What people are saying - Write a review

We haven't found any reviews in the usual places.

Contents

VI
1
X
2
XV
3
XX
4
XXV
5
XXX
6
XXXVII
7
XL
8
CXLIII
27
CXLVII
28
CLIV
29
CLVIII
30
CLXIV
31
CLXX
32
CLXXVIII
33
CLXXXVII
34

XLIV
9
XLVII
10
LI
11
LV
12
LVIII
13
LXII
14
LXVII
15
LXXI
16
LXXVII
17
LXXXIII
18
XCII
19
XCIX
20
CX
21
CXVII
22
CXXIII
23
CXXVIII
24
CXXXIII
25
CXXXVIII
26
CXCIII
35
CXCVII
36
CC
37
CCI
38
CCVII
39
CCIX
40
CCXVI
41
CCXIX
42
CCXXI
43
CCXXVI
44
CCXXIX
45
CCXXX
46
CCXXXI
47
CCXXXII
48
CCXXXIV
49
CCXXXV
50
CCXXXVI
55
Copyright

Common terms and phrases

Bibliographic information