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134:), was written in the late 13th or very early 14th century, and was largely overlooked until the 1950s. It is this manuscript that calls into question the authorship of Tirel, but a portion of it is missing at the beginning, so the title and author given for this earlier work are unknown. A manuscript from the 14th century housed in the
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was one of the first "haute cuisine" cookbooks, offering a framework for its preparation and presentation at table. 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
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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
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without a title-page date or place, but this was undoubtedly Paris. The 1486 version contained an additional 142 recipes not found in the manuscripts. Twenty-four editions were produced between 1486 and 1615.
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In the Valais manuscript there are about 130 recipes. There are variations from manuscript to manuscript, both in their original form and in what has been preserved or lost over the centuries.
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75:. However, the earliest version of the work was written around 1300, about 10 years before Tirel's birth. The original author is unknown, but it was common for
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Samples from "How to Cook a
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142:(Vatican City), is from the early 15th century. The fourth extant version is in the
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114:(c. 1390). Among other things, it contains the first detailed description of an
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138:(Paris), was formerly thought to be the oldest. The version in the
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is one of the earliest and best-known recipe collections of the
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Haute
Cuisine: How the French Invented the Culinary Profession
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James
Prescott's 1989 translation of the Vatican Manuscript
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Pichon, Jerome; Vicaire, Georges (1892). "Introduction".
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Hyman, Mary and Philip Hyman, ed. (2003). "Preface".
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327:Le Viandier de Guillaume Tirel dit Taillevent
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265:Le viandier de Guillaume Tirel dit Taillevent
263:Scully, Terence, ed. (1988). "Introduction".
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60:[ləvjɑ̃djedətajvɑ̃]
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372:at the
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