The Viandier of Taillevent An edition of all extant manuscripts 1st Edition by Terrence Scully ISBN 0776617311 9780776617312

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ISBN 10: 0776617311

ISBN 13: 9780776617312 

Author: Terrence Scully 

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.

Table of contents:

1. Introduction

2. The Manuscripts

3. General Editorial Considerations

4. This Edition

5. Editorial Practice

6. The Viandier Tradition

7. The Order of the Recipes in the Viandier

8. Culinary Theory and Practice

9. The Viandier Among Early Cookery Books

10. Taillevent

11. The Viandier of Taillevent

12. Texts of the Four Manuscripts and Commentary

13. Incipit

14. Boulitures

15. Potages lians

16. Rostz de chair

17. Entremés

18. Potages lians sans char

19. Pour malades

20. Chapitre de poisson d’eaue doulce

21. Chapitre de poisson de mer ront

22. Chapitre de poisson de mer plat

23. Viande de Quaresme

24. Saulces non boullues

25. Saulces boullues

26. Additional Recipes (MAZ)

27. S’ensuivent aucuns remedes et experimentz touchans le fait des vins et autres choses (VAT)

28. Additional Recipes (VAT)

29. English Translation of the Viandier

30. Table

31. Boiled Meats

32. Thick Pottages

33. Roast Meats

34. Entremets

35. Thick Meatless Pottages

36. Sick-Dishes

37. Freshwater Fish

38. Round Sea-Fish

39. Flat Sea-Fish

40. Unboiled Sauces

41. Boiled Sauces

42. Additional Recipes (MAZ)

43. Here Follow Some Remedies and Experiments

44. Concerning Wines and Other Things

45. Additional Recipes (VAT)

46. Modernizing the Viandier

47. The Nature of Early French Cookery

48. Types of Dish

49. Meals

50. A Modern Viandier Menu

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Tags: Terrence Scully, Viandier, Taillevent, Edition, Extant, Manuscripts