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

Name: How To Cook A Peacock: Le Viandier - Medieval Recipes by Taillevent
SKU: 1wdw58
Price: 11.96 USD
Availability: InStock

ByTaillevent/Jim Chevallier

Usually printed 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)

Details

Publication Date: Aug 15, 2005
Language: English
ISBN: 9781411642768
Category: Cookbooks
Copyright: All Rights Reserved - Standard Copyright License
Contributors: By (author): Taillevent/Jim Chevallier

Specifications

Pages: 69
Binding: Paperback
Interior Color: Black & White
Dimensions: US Trade (6 x 9 in / 152 x 229 mm)

Keywords

Cooking Food Medieval European

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About Jim Chevallier

Jim Chevallier is both a performer and a researcher, having worked as a radio announcer (WCAS, WBUR and WBZ-FM), acted (on NBC's "Passions", and numerous smaller projects) and published an essay on breakfast in 18th century France (in Wagner and Hassan's "Consuming Culture in the Long Nineteenth Century") in addition to researching and translating several historical works of his own. As a bread historian, he is a contributor to the "Dictionnaire Universel du Pain" (Laffont), having written, among others, the articles on the baguette and the croissant and to the second edition of "The Oxford Encyclopedia of Food and Drink in America, for which he wrote the articles on Bread and Biscuits. It was as an actor that he began to write monologues for use by others, resulting in his first collection, "The Monologue Bin". This has been followed by several others over the years, including "Suicide Monologues for Actors and Others" and "BULLIES: Monologues on Bullying for Teens and Adults".

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