The Viandier of Taillevent: An Edition of All Extant Manuscripts

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University of Ottawa Press, 1988 - Cooking - 361 pages
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The Viandier de Taillevent's 220 recipes in their original French and with a complete English translation.
 

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Contents

Introduction
1
Texts of the Four Manuscripts and Commentary
33
English Translation of the Viandier
275
Modernizing the Viandier
307
Bibliography and Index
321
Copyright

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Popular passages

Page 337 - L'agriculture à travers les âges. Histoire des faits, des institutions, de la pensée et des doctrines économiques et sociales.
Page 360 - vair,' m. : "A rich, furre of Ermines powdered thicke with blue haires, also the grayish colour of some eyes, also thai which our Blasonners call verry. 'Menu vair,' Mineuer ; the furre of Ermines mixed or spotted with the furre of the Weesell called Gris.
Page 28 - Ambiguity," in Acts of Interpretation: The Text in Its Contexts, 700-1600, ed. Mary J. Carruthers and Elizabeth D. Kirk (Norman, Okla.: Pilgrim Books, 1982), pp.
Page 6 - Du manuscrit a I'imprime: le livre de cuisine en Europe aux XVe et XVIe siecles," in Pratiques et discours alimentaires a la Renauvance, ed.
Page 14 - Quiconques veut servir en bon oste, il doit avoir tout ce qui est en cest roulle escrit en son cuer, ou en escrit sus soi.

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