Le Viandier (often called Le Viandier de Taillevent, pronounced [lə vjɑ̃dje də tajvɑ̃]) is a recipe collection generally credited to Guillaume Tirel, alias...

1395 at around 80 years of age. He expanded a collection of recipes as Le Viandier, a famous book on cookery and cookery technique, thought to be one of the...

English and Lombard cuisine, probably traceable to its appearance in Le Viandier de Taillevent. It appears in many European cuisines, notably Italian, Balkan...

French cookbook Le Viandier, circa 1300. In 1490, it was first referred to specifically as friquassée in the print edition of Le Viandier. The 16th-century...

Roman cookery book Apicius, believed to date from the 4th century AD. Le Viandier, one of the oldest cookbooks in French, written in the early 14th century...

Lobster is first mentioned in cookbooks during the medieval period. Le Viandier de Taillevent, a French recipe collection written around 1300, suggests...

recipe called soupe à l'oignon could be found in the recipe collection Le Viandier by Guillaume Tirel in the 15th century. François Pierre La Varenne, the...

could be made into a jelly. A detailed recipe for aspic is found in Le Viandier, written in or around 1375. In the early 19th century, the French chef...

Charles V and Charles VI. He wrote the earliest French cookery book named Le Viandier. Confiture de lait was also made in Normandy around the 14th century. The...

century, Guillaume Tirel, a court chef known as "Taillevent", wrote Le Viandier, one of the earliest recipe collections of medieval France. In the 17th...