[Sca-cooks] Last Minute Genovese Feast
johnnae at mac.com
Tue Oct 30 04:24:19 PDT 2012
Why don't you try the online Le Viandier de Taillevent?
For a reliable French source, you might try and see D. Eleanor and Terence Scully's
Early French Cookery: Sources,History,Original Recipes and Modern Adaptations.
The author/translator of the series is described on Amazon as:
Jim Chevallier is both a performer and a researcher, having worked as a radio announcer (WCAS, WBUR and WBZ-FM), acted (on NBC's "Passions", and numerous smaller projects) and published an essay on breakfast in 18th century France (in Wagner and Hassan's "Consuming Culture in the Long Nineteenth Century") in addition to researching and translating several historical works of his own. As a bread historian, he is a contributor to the "Dictionnaire Universel du Pain" (Laffont), having written, among others, the articles on the baguette and the croissant. It was as an actor that he began to write monologues for use by others, resulting in his first collection, "The Monologue Bin". This has been followed by several others over the years, including "Suicide Monologues for Actors and Others", portraying the impact of suicide on a variety of characters' lives.Work on an historical novel led him to the subject of historical food, starting with the essay mentioned above and "How to Cook a Peacock", a new translation of Taillevent's "Le Viandier". ----
The works are self published and don't seem to have been reviewed or even starred on Amazon.
http://chezjim.com/books/viandier.html offers some free recipes as does http://www.chezjim.com/books/anthimus.html
http://www.scribd.com/doc/20982658/How-To-Cook-a-Peacock-Medieval-Recipes-from-the-French-Court offers free preview.
Or see his essay
I would use other sources myself.
On Oct 30, 2012, at 1:09 AM, Karen Lyons-McGann wrote:
> Does anyone have opinions on these books?
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