How To Cook A Peacock: Le Viandier: Medieval Recipes From The French Court BISAC-BIO008000 Publish Date: 1 November 2008

Publish Date: 1 November 2008

He is the founding editor of the journal Dynamics of Asymmetric Conflict: Pathways toward Terrorism and Genocide

LaVey zeroes in on humankind's limitless capacity for self-deceit and self-denial

to the Ten Commandments

How To Cook A Peacock: Le Viandier: Medieval Recipes From The French Court BISAC-BIO008000 Publish Date: 1 November 2008In the fourteenth century, French kings prized such fare as peacock, storks and herons. Guillaume Tirel not only cooked these dishes, he left a book on how to do it. Because (it is said) he had a long sharp nose, he was nicknamed "Taillevent" ("Slice wind"), and his classic cookbook is often referred to as "Taillevent's Viandier". Le Viandier has survived in at least four different versions. Now Jim Chevallier has translated one of the earliest and