Le viandier de Taillevent

Format:

Book

Author/Creator:

Taillevent, 1315?-1395

Language:

French

Physical Description:

1 online resource : multiple file formats

Place of Publication:

Salt Lake City, UT : Project Gutenberg,

Summary:

"Le viandier de Taillevent" by Taillevent is a culinary manuscript written in the late 14th century. This historical cookbook is a comprehensive collection of recipes that detail the preparation of various meats and dishes typical of the medieval French cuisine. It serves as a guide for cooks of the time and provides insight into the culinary practices, available ingredients, and dining customs related to feasts and daily meals. The opening of the manuscript presents an extensive array of recipes, beginning with various broths and sauces. It includes guidelines for dishes such as "Brouet Blanc," "Salamine," and "Chaudune de porc," showcasing detailed instructions on how to prepare a variety of meats, including chicken, fish, and game. Each entry highlights different cooking methods and ingredients, indicating the complexity and richness of the medieval kitchen, where spices and sauces played a crucial role in flavoring dishes. The text also reflects the social and gastronomic customs of the time, emphasizing the importance of food in the cultural identity of medieval France. (This is an automatically generated summary.)

Credits:

Produced by Laurent Vogel and the Online Distributed Proofreading Team at https://www.pgdp.net (This file was produced from images generously made available by the Bibliothèque nationale de France (BnF/Gallica) at http://gallica.bnf.fr)

Notes:

Wikipedia page about this book: https://en.wikipedia.org/wiki/Le_Viandier Wikipedia page about this book: https://la.wikipedia.org/wiki/Le_Viandier

Reading ease score: 71.3 (7th grade). Fairly easy to read.

Release date is 2008-09-09