How To Cook A Peacock: Le Viandier: Medieval Recipes From The French Court BISAC-BIO008000 want to make a career

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How To Cook A Peacock: Le Viandier: Medieval Recipes From The French Court BISAC-BIO008000 want to make a careerIn 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