Taillevent - Guillaume Tirel.
Taillevent
began serving royalty as a kitchen boy to the queen of France. Twenty-five years later he would serve the
French King Charles V and later his son King Charles VI as a chef to the royal household.
From
Taillevent, and on, all French King's, and now French President's, have famous,
well-trained French chefs. Taillevent was born in 1315 and died in 139 age eighty. Eighty was not a bad age
to get to in the 14th century;
Taillevent
wrote the first published French cookbook, “Le Viander”.
The book was published about 100 years after his death, and it came in
various versions. That time lag, along with the fact that various versions were
published has led to unending disputes over Taillevent’s original
contributions. Nevertheless, a single
chef was the heart and soul behind The Viander and the book is accepted as the first published
French cookbook.
How to roast a swan or a peacock.
Peacock
www.flickr.com/photos/biodivlibrary/6905010638/
If you
want to roast a swan or a peacock buy an English translation of Taillevent’s
14th-century recipes. The last English
reprint that I saw on sale at Amazon was printed in 2002.
Free Download of Taillevent's book The Viander in French.
The
book may be downloaded, free of charge in the original old French. The source is an edition in the Bibliothèque
National de France, the French National Library. The published is on the web courtesy of
Project Gutenberg. Go to:
Free Download of Taillevent's book The Viander in English.
James
Prescott published, in 1988, an English
translation of ‘Le Viander” based on an version that is the Vatican
Library. It is available free of charge
online. See:
http://www.telusplanet.net/public/prescotj/data/viandier/viandier1.html
Behind the French Menu
-------------------------------------------
Behind the French Menu
by
Bryan G. Newman
behindthefrenchmenu@gmail.com
Copyright 2010,
2014, 2019
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