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

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ISBN: 978-1-4116-4276-8
Publisher: Chez Jim
Copyright: © 2008 Jim Chevallier Standard Copyright License
Language: English
Country: United States
Edition: Third Edition

Printed: 69 pages, 6" x 9", perfect binding, black and white interior ink

Download: 1 documents, 805 KB

Description:

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. (PERFECT binding)

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