Cookbooks, Food & Wine | Regional & International
Le Viandier De Taillevent
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By Guillaume Tirel 6 Nov, 2018
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Le Viandier was one of the first "haute cuisine" cookbooks, offering a framework for its preparation and presentation at table. Taillevent was a master cook to Charles V, which gave him extensive experience in serving French nobility. Taillevent divi ... Read more
Le Viandier was one of the first "haute cuisine" cookbooks, offering a framework for its preparation and presentation at table. Taillevent was a master cook to Charles V, which gave him extensive experience in serving French nobility. Taillevent divided the book into various sections, including sections specific to the preparation of meats, entremets, fish, sauces, and other recipes. Taillevent also goes into detail on the spices that should be used for various dishes. According to Taillevent, there are three themes in haute cuisine; the use of spices, the separation of preparation for the meat and fish dishes from the sauces, and the way a dish should be presented. These were all carefully outlined in Le Viandier. To further this idea of "medieval haute cuisine", Taillevent also mentions how much emphasis was placed on flavor and color by noting that often dyes were used to color sauces and meat roasts were covered with gold and silver leaves. Less
  • File size
  • Print pages
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  • Language
  • ISBN
  • 49.264 KB
  • 50
  • Public Domain Books
  • English
  • 9789333651868
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Guillaume Tirel
Author
Guillaume Tirel, known as Taillevent, was an important figure in the early history of French cuisine. He was cook to the Court of France at the time of the first Valois kings and the Hundred Years' Wa...
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