Book from Project Gutenberg: Le viandier de Taillevent Library of Congress Classification: TX. This volume is the first to present all four extant manuscripts of the Viandier de Taillevent. The texts of the recipes are in their original French and a complete. Front matter for Le Viandier de Taillevent translated by James Prescott.
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The texts of the recipes are in their original French and a complete English translation is provided.
The commentary and notes trace the significance of these modifications and indicate the influence the Viandier exercised on more recent cookery books throughout Europe. Ann marked it se to-read Feb 08, Martin Earl marked it as to-read Jul 01, Page 14 – Quiconques veut servir en bon oste, il doit avoir tout ce qui est en cest roulle escrit en son cuer, ou en escrit sus soi.
Le Viandier was one of the first “haute cuisine” cookbooks, offering a framework for its preparation and presentation at table. Views Read Edit View history. Merrill marked it as to-read Nov viamdier, Page – vair,’ m. Charlotte Fraser marked it as to-read Apr 05, Refresh and try again.
The Viandier of Taillevent: An edition of all extant manuscripts
I read an English translation taillevdnt this one online. Taillevent also goes into detail on the spices that should be used for various dishes.
Texts of the Four Manuscripts and Commentary. It’s fascinating and in-depth, and also incredibly meat-focused.
James Prescott – Le Viandier de Taillevent – Title Page and Table of Contents
Jay marked it as to-read Apr 09, Trivia About The Viandier of T Again, it’s impossible to give these kinds of books a star rating because of how unique they are.
Michelle Morrison marked it as to-read Nov 21, Flibertigib marked it as to-read Oct 23, Taillevent divided the book se various sections, including sections specific to the preparation of meats, entremets, fish, sauces, and other recipes.
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Sacha marked it as to-read Nov 29, An edition of all extant manuscripts Terrence Scully Limited preview – Without cookies your experience may not be seamless. Add that to this decade’s obsession with fine dining and there’ll be a lot of untrained cooks in the kitchen this week trying to pretend they’re Escoffier.
Gilliland rated it liked it Jun 18, Mark Smith rated it it was amazing Oct 03, Taillevent was a master cook to Charles V, which gave him extensive experience in serving French nobility. In addition, selected recipes have been adapted for modern use and arranged in a menu for six people.
To ask other readers questions about The Viandier of Tailleventplease sign up. Page 28 – Ambiguity,” in Acts of Interpretation: The commentary and notes trace the significance of these modifications and indicate the influence the “Viandier” exercised on more recent cookery books throughout Europe.
Purchase Buy This Book in Print. Le viandier de Guillaume Tirel dit Taillevent. Tom rated it really liked it Oct 10, Grey Randall rated it it was amazing Mar 08, Contact Contact Us Help.
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Le Viandier – Wikipedia
I found a lot of the recipes to be stomach-churning, in particular the ones that suggest roasting fowl in this case, a swan or a peacock whole and then reclothing the roasted bird in its skin.
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