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Excerpt from The White Peacock: A Novel Well, what is there to look at? My friend was a young farmer, stoutly built, brown eyed, with a naturally fair skin burned dark and freckled in patches. He laughed, seeing me start, and looked down at me with laz

In the fourteenth century, French kings prized such fare as peacock, storks and herons. Guillaume Tirel not only cooked these dishes, he left a book on how to do it. Because (it is said) he had a long sharp nose, he was nicknamed "Taillevent" ("Slice-wind"