Cliquer sur une vignette pour aller sur Google Books.
Chargement... How To Cook A Peacock: Le Viandier: Medieval Recipes From The French Courtpar called Taillevent Guillaume Tirel
Chargement...
Inscrivez-vous à LibraryThing pour découvrir si vous aimerez ce livre Actuellement, il n'y a pas de discussions au sujet de ce livre. Every serious cataloguer needs at least one totally frivolous acquisition. This is mine. aucune critique | ajouter une critique
In the fourteenth century, French kings prized such fare as peacock, storks and herons. Guillaume Tirel not only cooked these dishes, he left a book on how to do it. Because (it is said) he had a long sharp nose, he was nicknamed "Taillevent" ("Slice-wind"), and his classic cookbook is often referred to as "Taillevent's Viandier". Le Viandier has survived in at least four different versions. Now Jim Chevallier has translated one of the earliest and most difficult versions - the so-called Fifteenth Century version. This affordable translation makes a precious historical document more readily available to recreational medievalists, food historians and students of medieval life. Luckily, too, many of the dishes listed use familiar ingredients such as chicken, veal, eggs and peas. Adventurous cooks can adapt these original period recipes for modern use, and impress their friends with brewets, pasties, galantines and coulis. Aucune description trouvée dans une bibliothèque |
Discussion en coursAucun
Google Books — Chargement... GenresClassification décimale de Melvil (CDD)641Technology Home and family management Food And DrinkÉvaluationMoyenne: Pas d'évaluation.Est-ce vous ?Devenez un(e) auteur LibraryThing. |