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.
Authors
- Bibliography, etc. Note
- Bibliography: p. [321]-341
- Control Number Identifier
- CaOOCEL
- Dewey Decimal Classification Number
- 641.5
- Dewey Decimal Edition Number
- 19
- General Note
- Text in Old French of Le viandier de Guillaume Tirel dit Taillevent, followed by the English translation. Introd. and commentaries in English Texte en vieux français de Le viandier de Guillaume Tirel dit Taillevent, suivi de la traduction anglaise. Introd. et commentaires en anglais Includes index Issued as part of the desLibris books collection
- Geographic Area Code
- e-fr---
- ISBN
- 9780776617312 0776601741
- LCCN
- TX707
- LCCN Item number
- T28 1988eb
- Modifying agency
- CaBNVSL
- Original cataloging agency
- CaBNVSL
- Physical Description | Extent
- 1 electronic text (v, 361 p.)
- Publisher or Distributor Number
- CaOOCEL
- Rights
- Access restricted to authorized users and institutions
- System Control Number
- (CaBNVSL)jme00326769 (OCoLC)181843493 (CaOOCEL)403827
- System Details Note
- Mode of access: World Wide Web
- Transcribing agency
- CaBNVSL
Table of Contents
- Contents 6
- Acknowledgements 8
- Introduction 10
- The Manuscripts 12
- General Editorial Considerations 15
- This Edition 19
- Editorial Practice 20
- The Viandier Tradition 21
- The Order of the Recipes in the Viandier 26
- Culinary Theory and Practice 29
- The Viandier Among Early Cookery Books 34
- Taillevent 39
- The Viandier of Taillevent: Texts of the Four Manuscripts and Commentary 54
- Incipit 56
- Boulitures 58
- Potages Lians 69
- Rostz de chair 102
- Entremés 133
- Potages Lians [sans char] 160
- Pour malades 180
- Chapitre de poisson d'eaue doulce 189
- Chapitre de poisson de mer ront 206
- Chapitre de poisson de mer plat 220
- Viande de Quaresme 235
- Saulces non boullues 239
- Saulces boullues 247
- Additional Recipes (MAZ) 252
- S'ensuivent aucuns remedes et experiments touchans le fait des vins et autres choses (VAT) 255
- Additional Recipes (VAT) 259
- English Translation of the Viandier 296
- Table 298
- Boiled Meats 301
- Thick Pottages 302
- Roast Meats 304
- Entremets 307
- Thick Meatless Pottages 309
- Sick-Dishes 311
- Freshwater Fish 312
- Round Sea-Fish 313
- Flat Sea-Fish 314
- Unboiled Sauces 316
- Boiled Sauces 316
- Additional Recipes (MAZ) 319
- Here Follow Some Remedies and Experiments Concerning Wines and Other Things 318
- Additional Recipes (VAT) 319
- Modernizing the Viandier 328
- The Nature of Early French Cookery 330
- Types of Dish 335
- Meals 335
- A Modern Viandier Menu 336
- Bibliography and Index 342
- Select Bibliography 344
- Glossary and Index 364
- A 364
- B 365
- C 366
- D 368
- E 369
- F 371
- G 372
- H 373
- J 373
- K 374
- L 374
- M 374
- N 376
- O 376
- P 376
- Q 378
- R 378
- S 379
- T 380
- U 381
- V 381
