How to Cook a Peacock: Le Viandier

Name: How to Cook a Peacock: Le Viandier
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Taillevent

Jan 2004 · Chez Jim

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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.

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