Presents four extant manuscripts of the Viandier de Taillevent. This title includes the commentary and notes that trace the significance of these modifications and indicate the influence the Viandier exercised on cookery books throughout Europe. It also includes a glossary and a bibliography. Editor(s): Seully, Terence. Num Pages: 270 pages, black & white illustrations. BIC Classification: HBT; WB. Category: (G) General (US: Trade). Dimension: 229 x 152 x 25. Weight in Grams: 673. . 1988. Hardcover. . . . . Seller Inventory # V9780776601748

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Bibliographic Details

Title: Viandier of Taillevent: An Edition of All ...

Publisher: University of Ottawa Press

Publication Date: 1988

Binding: Hardcover

Condition: New

About this title

Synopsis:

This volume is the first to present all four extant manuscripts of the Viandier de Taillevent. The texts of the 220 recipes are in their original French and a complete English translation is provided. Variants between the four manuscripts represent more than a century of modifications in gastronomic tastes and culinary practices in French seigneurial life. The commentary and notes trace the significance of these modifications and indicate the influence the Viandier exercised on more recent cookery books throughout Europe. This critical edition also includes a glossary and a bibliography. In addition, selected recipes have been adapted for modern use and arranged in a menu for six people.

Language Notes:

Text: English

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