Taillevent: 1 book
How to Cook A Peacock
Le Viandier: Medieval Recipes From The French Court
Language: English
Release Date: September 11, 2012
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...
