Cooking Vivendier 

Cooking Vivendier is a 66 recipe cooking journey.  In each post I discuss a different recipe from the 15th c French cookbook The Vivendier, as translated by Terence Scully. Included are pictures, the original recipe (english translation), my method and notes on how it turned out, and how I might do it differently next time.  

After reviewing the book, I decided to recreate each dish mentioned to the best of my ability. I may fail at some and succeed at others. I may question my own choices after tasting the dishes. It is all part of the process. I hope to come out at the end of this with a greater understanding of the way the author meant the dishes to taste and to look.

I was gifted a lovely book of medical, botanical, household and personal advice. This wonderful book also contains over 5 dozen dishes ranging from simply sauces, and food for the infirmed to grand dishes fit for the most noble guest.

Since I am in charge of overseeing the running of the household including its kitchens I have decided that I should test each of these recipes before having them served to my family or guests.

Thus I have given myself the challenge of cooking each of the recipes and writing down my thoughts on them. I will cook one of the dishes until I have finished them all. My thoughts on each will be included in these pages so that I might share my experience with my friends and those with whom I have similar interests.  — Murienne l’aloire

I hope you find these pages to your liking. If you wish to speak with me please do not hesitate to contact me or leave me a comment.

The recipes: