This edition had all images removed.

Title: Le viandier de Taillevent

Note: Reading ease score: 71.3 (7th grade). Fairly easy to read.

Credits: Produced by Laurent Vogel and the Online Distributed
Proofreading Team at https: //www.pgdp.net (This file was
produced from images generously made available by the
Bibliothèque nationale de France (BnF/Gallica) at
http: //gallica.bnf.fr)

Summary: "Le viandier de Taillevent" by Taillevent is a culinary manuscript written in the late 14th century. This historical cookbook is a comprehensive collection of recipes that detail the preparation of various meats and dishes typical of the medieval French cuisine. It serves as a guide for cooks of the time and provides insight into the culinary practices, available ingredients, and dining customs related to feasts and daily meals. The opening of the manuscript presents an extensive array of recipes, beginning with various broths and sauces. It includes guidelines for dishes such as "Brouet Blanc," "Salamine," and "Chaudune de porc," showcasing detailed instructions on how to prepare a variety of meats, including chicken, fish, and game. Each entry highlights different cooking methods and ingredients, indicating the complexity and richness of the medieval kitchen, where spices and sauces played a crucial role in flavoring dishes. The text also reflects the social and gastronomic customs of the time, emphasizing the importance of food in the cultural identity of medieval France. (This is an automatically generated summary.)

Author: Taillevent, 1315?-1395

EBook No.: 26567

Published: Sep 9, 2008

Downloads: 332

Language: French

Subject: Cooking, French -- Early works to 1800

LoCC: Technology: Home economics

Category: Text

Rights: Public domain in the USA.

This edition has images.

Title: Le viandier de Taillevent

Note: Reading ease score: 71.3 (7th grade). Fairly easy to read.

Credits: Produced by Laurent Vogel and the Online Distributed
Proofreading Team at https: //www.pgdp.net (This file was
produced from images generously made available by the
Bibliothèque nationale de France (BnF/Gallica) at
http: //gallica.bnf.fr)

Summary: "Le viandier de Taillevent" by Taillevent is a culinary manuscript written in the late 14th century. This historical cookbook is a comprehensive collection of recipes that detail the preparation of various meats and dishes typical of the medieval French cuisine. It serves as a guide for cooks of the time and provides insight into the culinary practices, available ingredients, and dining customs related to feasts and daily meals. The opening of the manuscript presents an extensive array of recipes, beginning with various broths and sauces. It includes guidelines for dishes such as "Brouet Blanc," "Salamine," and "Chaudune de porc," showcasing detailed instructions on how to prepare a variety of meats, including chicken, fish, and game. Each entry highlights different cooking methods and ingredients, indicating the complexity and richness of the medieval kitchen, where spices and sauces played a crucial role in flavoring dishes. The text also reflects the social and gastronomic customs of the time, emphasizing the importance of food in the cultural identity of medieval France. (This is an automatically generated summary.)

Author: Taillevent, 1315?-1395

EBook No.: 26567

Published: Sep 9, 2008

Downloads: 332

Language: French

Subject: Cooking, French -- Early works to 1800

LoCC: Technology: Home economics

Category: Text

Rights: Public domain in the USA.