Ever Wonder How To Cook a Peacock - Or a Heron Or a Stork?
Taillevent, the famous French fourteenth century cook, left a collection of recipes known as "Le Viandier" which includes recipes for both familiar and unfamiliar foods - including peacock. This classic text is now available in a new translation: "How to Cook a Peacock"
(PRWEB) October 22, 2004
Few people cook peacocks - or storks or herons - these days. Not only is it frowned upon, but they don't really suit modern tastes. In the fourteenth century, though, the French kings prized such fare. 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 most difficult versions - the so-called Fifteenth Century version. This new, affordable translation makes a precious historical document more readily available to recreational medievalists and students of medieval life. Luckily, too, many of the dishes listed use familiar ingredients such as chicken, veal, eggs and peas. Adventurous cooks will be tempted to adapt selected recipes for modern use. Others may just revel in the poetry of the old names for dishes and sauces: brewet, trimolette, salamine, granÃ©, cameline, dodine....
The new edition is spiral-bound and indexed for ready reference, with an explanatory introduction. It's currently available on-line, through the Chez Jim Books web site: http://www. chezjim. com/books (http://www. chezjim. com/books)
The site also presents several recipes from the book, including a recipe for apple pie using apples, figs, grapes, wine and... onions.
All of which should prove far easier to find - not to mention far cheaper - than peacock.
- How To Cook a Peacock: Le Viandier - Medieval Recipes by Taillevent
- Translated by Jim Chevallier
- Priced $11.99 Paperback
- Available On-Line at Chez Jim Books: http://www. chezjim. com/books (http://www. chezjim. com/books)
ABOUT CHEZ JIM BOOKS:
Chez Jim Books is developing an eclectic collection of books on historical subjects, entertainment and travel.