Recettes d'après Taillevent - La cuisine médiévale au XIVème siècle
(Recipes from Taillevent - the medieval kitchen in the 14th century)
In this book, author Josy Marty-Dufaut explores one of the oldest and most prestigious manuscripts devoted to medieval kitchen, the celebrated “Viander’ of Guillaume Tirel, called Taillevent.
Broken into sections, the first part of the book begins with a detailed introduction and a very helpful glossary of terms and ingredients. The second part is devoted to translations of the original recipes, along with modern interpretations. Sumptuous pictures of the dishes photographed in period settings make the dishes irresistable.
The numerous recipes from Taillevent have been adapted to modern techniques and tastes and include classics of the medieval kitchen: an omellette of eggs and cheese flavoured with herbs, a succulent fish pie with mushrooms, duck in a sauce dodine on a bed of warm lentils, and a cake of dried fruit are just a few of the many delicious dishes covered.
Medieval cuisine and cuisine lovers in general will be won over by these simple, refined and emblematic recipes of the Medieval period.
Editions Heimdal/ApHV clarisonic
Many colour photographs and period images throughout
This product was added to our catalog on Saturday 24 November, 2012.