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How To Cook a Peacock - Medieval Recipes from the French Court

How To Cook a Peacock - Medieval Recipes from the French Court

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Published by Jim Chevallier
A translation of the 15th century version of Taillevent's LE VIANDIER, one of the first professional cookbooks. Includes period recipes for heron, stork, peacock, eel, lamprey, etc., as well as more standard modern fare like veal, pork and chicken
A translation of the 15th century version of Taillevent's LE VIANDIER, one of the first professional cookbooks. Includes period recipes for heron, stork, peacock, eel, lamprey, etc., as well as more standard modern fare like veal, pork and chicken

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Published by: Jim Chevallier on Oct 13, 2009
Copyright:Traditional Copyright: All rights reserved
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10/20/2011

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