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The Viandier of Taillevent

An edition of all extant manuscripts

Paru le : 1988-01-01

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...
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Description du livre

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. Published in English.

À propos

Auteur
Terrence Scully
Éditeur
University of Ottawa Press
Collection
n.c
Parution
1988-01-01
Pages
270 pages
EAN papier
9780776617312

Auteur(s) du livre


Defaut-Illustration Terrence Scully

Caractéristiques détaillées - droits

EAN PDF
9780776617312
Prix
11,99 €
Nombre pages copiables
0
Nombre pages imprimables
0
Taille du fichier
20756 Ko
Ce livre est accessible aux handicaps informations d'accessibilité

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