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Cooking History

The Viandier of Taillevent

An edition of all extant manuscripts

edited by Terrence Scully

Publisher
University of Ottawa Press
Initial publish date
Jan 1988
Category
History
  • eBook

    ISBN
    9780776617312
    Publish Date
    Jan 1988
    List Price
    $16.99
  • Hardback

    ISBN
    9780776601748
    Publish Date
    Jan 1988
    List Price
    $31.00

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Description

This volume is the first to present all four extant manuscripts of the Viandier de Taillevent. The texts of the 220 recipes are in their original French and a complete English translation is provided. Variants between the four manuscripts represent more than a century of modifications in gastronomic tastes and culinary practices in French seigneurial life. The commentary and notes trace the significance of these modifications and indicate the influence the Viandier exercised on more recent cookery books throughout Europe. This critical edition also includes a glossary and a bibliography. In addition, selected recipes have been adapted for modern use and arranged in a menu for six people.

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