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.
- ISBN10 1411642767
- ISBN13 9781411642768
- Publish Date 15 August 2005
- Publish Status Unknown
- Publish Country US
- Imprint Lulu.com
- Format Paperback
- Pages 68
- Language English