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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This affordable translation makes a precious historical document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.
Cette uvre fait partie de la serie TREDITION CLASSICS. La maison
d'edition tredition, basee a Hambourg, a publie dans la serie
TREDITION CLASSICS des ouvrages anciens de plus de deux
millenaires. Ils etaient pour la plupart epuises ou unique-ment
disponible chez les bouquinistes. La serie est destinee a preserver
la litterature et a promouvoir la culture. Avec sa serie TREDITION
CLASSICS, tredition a comme but de mettre a disposition des
milliers de classiques de la litterature mondiale dans differentes
langues et de les diffuser dans le monde entier.
Cette uvre (edition relie) fait partie de la serie TREDITION
CLASSICS. La maison d'edition tredition, basee a Hambourg, a publie
dans la serie TREDITION CLASSICS des ouvrages anciens de plus de
deux millenaires. Ils etaient pour la plupart epuises ou uniquement
disponible chez les bouquinistes. La serie est destinee a preserver
la litterature et a promouvoir la culture. Avec sa serie TREDITION
CLASSICS, tredition a comme but de mettre a disposition des
milliers de classiques de la litterature mondiale dans differentes
langues et de les diffuser dans le monde entier.
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