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

by Taillevent/Jim Chevallier
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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 Paperback
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Lulu Sales Rank: 34431
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Product Details

ISBN 978-1-4116-4276-8
Publisher Chez Jim
Copyright ©2008 Jim Chevallier (Standard Copyright License)
Language English
Country United States
Publication Date August 14, 2005
   
Lulu Sales Rank 34431
   

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