How To Cook A Peacock: Le Viandier: Medieval Recipes From The French Court
by called Taillevent Guillaume Tirel
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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.Tags
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Every serious cataloguer needs at least one totally frivolous acquisition. This is mine.
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- Languages
- English, Spanish
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- Paper, Ebook
- ISBNs
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