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

by Taillevent/Jim Chevallier
. . . . .
 This item has not been rated yet
Paperback, 69 pages
[cover thumbnail] Preview
[Loading...]
$11.96
Ships in 3–5 business days
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)
Also available as a Download
Ratings & Reviews | Product Details
 

Ratings & Reviews

Log In to review this item

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

Review by Guest
Your Rating:
Not Yet Rated Not Yet Rated Not Yet Rated Not Yet Rated Not Yet Rated
This review will also be displayed on sites with reviews powered by weRead
Cancel
Lulu Sales Rank: 28909
Log In to rate this item
. . . . . Not Yet Rated  
[Loading...]

Product Details

ISBN 978-1-4116-4276-8
Publisher Chez Jim
Copyright ©2008 Standard Copyright License
Language English
Country United States
Publication Date May 9, 2008
   
Lulu Sales Rank 28909
   
Page Count 69 pages
Size U.S. Trade
Binding Perfect Bound
Interior Color Black And White

Tags

Log In to tag this item

Tag This Item

Separate tags with commas, e.g. "monkeys, beans, fiction"
Cancel
There are no tags for this item.
Tags powered by weRead

Listed In

Cooking

More from Taillevent/Jim Chevallier

[Loading...]
 

Related Items

[Loading...]