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An obscure manuscript from the early fourteenth century containing a cookbook, a cookbook unknown in its time and lost until the nineteenth century. Not so extensive or so elegant as Taillevent's "Viandier", it nonetheless includes recipes for a variety of period dishes, made with familiar meats such as pork and beef and less familiar ingredients such as game and exotic fish. This new translation of this long-lost cookbook includes a look at its discovery, a comparison with other, more well-known texts, some suggestions about its possible author and extensive notes on the recipes themselves, as well nine redactions (modern adaptations of the old recipes) for things such as piglet stuffing, faux grenon and a gilded chicken leg.

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