Price:
$11.96
Ships in 3–5 business days
A new translation of the 15th century version of Taillevent's LE VIANDIER, one of the first professional cookbooks. Includes recipes for heron, stork, peacock, eel, lamprey, etc., as well as more standard modern fare like veal, pork and chicken.
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Dave Israel
Dave
ReplyDeleteUpon viewing the photo, I immediately came to the conclusion
it would be a "Dave" Special!
I guess Randy's hen, must now be
considered a "widow"
STORK as well? Fantastic! I can't tell you how long I've been wanting to know how to cook stork. Please rush my shipment of the book. A check is the mail.
ReplyDelete