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

By Taillevent/Jim Chevallier
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Paperback, 69 pages
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How To Cook A Peacock: Le Viandier - Medieval Recipes by Taillevent
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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)
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Product Details

ISBN 978-1-4116-4276-8
Copyright Jim Chevallier (Standard Copyright License)
Edition Third Edition
Publisher Chez Jim
Published March 22, 2011
Language English
Pages 69
 
Binding Perfect-bound Paperback
Interior Ink Black & white
Dimensions (inches) 6.0 wide × 9.0 tall

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Cooking