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==సూచికలు==
{{Reflist}}
==Further reading==
*{{Cite journal
| author = G. H. Docena
| author2 = R. Fernandez
| author3 = F. G. Chirdo
| author4 = C. A. Fossati
| editor = Thomas Bieber
| year = 1996
| month = June
| accessdate = 2007-04-29
| title = Identification of casein as the major allergenic and antigenic protein of cow's milk
| journal = [http://www3.interscience.wiley.com/journal/118519659/home Allergy]
| volume = [http://www3.interscience.wiley.com/journal/118519659/toc?joid=118519659&year=1996 51]
| issue = [http://www3.interscience.wiley.com/journal/119209335/issue 6]
| pages = 412–416
| publisher = John Wiley & Sons
| location = Hoboken, NJ
| issn = 0105-4538
| doi = 10.1111/j.1398-9995.1996.tb00151.x
| oclc = 119867765
| url = http://www3.interscience.wiley.com/journal/119209344/abstract
}}
*{{Cite book
|last=Taillevent
|first=Guillaume
|editor-last=Scully
|editor-first=Terence
|title=<span lang="fr" lang="fr">Le Viandier de Taillevent.</span> An Edition of all Extant Manuscripts.
|trans_title=The "Viandier" of Taillevent : an edition of all extant manuscripts
|url=http://www.press.uottawa.ca/book/the-viandier-of-taillevent
|accessdate=2010-08-20
|date=1988-01-01
|publisher=[[:w:University of Ottawa Press|University of Ottawa Press]]
|location=542 King Edward Avenue, [[:w:Ottawa|Ottawa]], [[:w:Ontario|Ontario]] K1N 6N5, [[:w:Canada|Canada]]
|language=the original French, with a complete English translation provided
|isbn=978-0-7766-0174-8
|oclc=611591796
|quote=This volume is the first to present all four extant manuscripts of the Viandier. The texts of the 220 recipes are in the original French and a complete English translation is provided. Variants between the four manuscripts represent more than a century of modifications in gastronomic tastes and culinary practices in French seigneurial life. The commentary and notes trace the significance of these modifications and indicate the influence the Viandier exercised on more recent cookery books throughout Europe. This critical edition also includes a glossary and a bibliography. In addition, selected recipes have been adapted (with minimal modification) for modern use and arranged in a menu for six people.
|laysummary=http://www.godecookery.com/goderec/grec31.htm
|laydate=2009-04-12
}}
*{{Cite book
|last=Scully
|first=Terence
|title=The Art of Cookery in the Middle Ages
|url=http://www.boydellandbrewer.com/store/viewItem.asp?idProduct=6929
|accessdate=2010-01-05
|date=1995-08-24
|publisher=[[:w:Boydell & Brewer|Boydell Press]]
|location=542 King Edward Avenue, [[:w:Ottawa|Ottawa]], [[:w:Ontario|Ontario]] K1N 6N5, [[:w:Canada|Canada]]
|isbn=978-0-85115-611-8
|oclc=32132932
|quote=The medieval kitchen revealed: the master cook who worked in the noble kitchens of the fourteenth and fifteenth centuries had to be both practical and knowledgeable. His apprenticeship a(c)quainted him with a range of culinary skills and a wide repertoire of seasonal dishes, but he was also required to understand the inherent qualities of the foodstuffs he handled, as determined by contemporary medical theories, and to know the lean-day strictures of the Church. Research in original manuscript sources makes this a fascinating and authoritative study where little hard fact had previously existed. Numerous recipes, extracted from manuscript sources, indicate how rich and varied a choice of dishes the fifteenth century gastronome could enjoy. In this fascinating study Dr Scully examines both the theory and practice of medieval cooking, demonstrating their complex interdependence.<br/> During his apprenticeship the medieval master cook learnt a range of culinary skills using the standard facilities — open fire, the mortar and the bolting-cloth —to their best advantage. He had a large repertoire of preparations in order to accommodate the seasonal scarcity of certain foods and the lean-day strictures of the Church. He was also familiar with the inherent qualities of all the foodstuffs he handled, as determined by contemporary medical treatises, in order to ensure that he never imperilled the health of his master's household by an unsuitable choice of ingredients. With few exceptions, these ingredients are much the same as those used today. It is the how and why of their different treatment that makes the cookery of five centuries ago of such interest.
|laysummary=http://www.godecookery.com/goderec/grec31.htm
|laydate=2009-04-12
}}
== External links ==
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