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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This affordable translation makes a precious historical document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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