Le viandier de Taillevent   By: Unknown (ca. 1315-1395)

Le Viandier de Taillevent is a culinary masterpiece that offers a fascinating glimpse into the world of medieval French cuisine. Written in the 14th century by an unknown author, this cookbook provides a comprehensive guide to the art of cooking and dining during this historical period.

The recipes in Le Viandier de Taillevent cover a wide range of dishes, from simple peasant fare to elaborate noble feasts. The instructions are detailed and precise, making it possible for modern readers to recreate these medieval recipes in their own kitchens. What sets this cookbook apart is its attention to detail and its focus on quality ingredients, showcasing a deep appreciation for the culinary arts.

In addition to the recipes, the book also offers valuable insights into the culinary practices and customs of medieval France. Readers can learn about the importance of food in medieval society, as well as the techniques and tools used in the kitchen at the time. This historical context adds depth and richness to the recipes, making them even more enjoyable to explore.

Overall, Le Viandier de Taillevent is a must-read for anyone with an interest in medieval history or cuisine. It is a fascinating window into the past, offering a glimpse of the flavors and textures of a bygone era. Whether you are a seasoned cook or a curious reader, this cookbook is sure to inspire and delight.

First Page:

¶ Et premierement. Brouet Blanc de chapons. Blanc mengier a poisson. Blanc brouet dalemaigne. Salamine. Brouet georget. Graue de poisson. Brouet de canelle a chair. Autre brouet a chair. Cretonnee a poix nouueaux ou a feues maigre potaige. Cretonnee despaigne. Cretonnee a poisson. Brouet vert a veau ou a poulaille. Brouet vert de grain a poisson. Brouet housse a veau & poullaille. Ciue de lieure. Graues dalouettes et descreuisses Chaudume a anguille & brochet. Souppe a moustarde. Trimolette de perdris. Semee a connins. Gibeleth doyseaulx de riuiere. Boully larde a connins et a poulailles. Brouet rappe a veau / poulaille venoison aux souppes. Venoison cheureux aux souppes. Venoison sanglier aux souppes. Soruige danguilles. faulx grenon. Froide saulce rousse a poissons ou a veau viole. A poussins & veau gelee. A char vinaigrette. Bousac de lieures. Oyes a la traison & ris arbeleste de poisson. Brochetz / anguilles a la galantine. Lait larde morterel. Sabourot de petis poussins. Brouet de cailles / cresme frite / haricoq brun... Continue reading book >>