The Viandier of Taillevent

The Viandier of Taillevent
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361
By:"Taillevent","Terence Scully"
"Cooking"
Published on 1988 by University of Ottawa Press

Where long pepper,1 saffron and light toast are used in the yellow pepper sauce \u003cbr\u003e\nof the previous recipe, the \u003cb\u003eblack pepper sauce\u003c/b\u003e described here calls for round \u003cbr\u003e\npepper2 and dark toast. 166. Saulce / Jance au lait de vache VAL Saulce de lait \u003cbr\u003e\nde ...

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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 Viandierexercised 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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