a meat cook, and the manuscript had a special section on roasts which included - -- along with mutton, kid, and venison -- pigeons roasted with their heads intact

Food provider (cook or host) ( OED. King Richard II of England was referred to in 1390 as "the best and royallest viander of all Christian kings" (Sass 1975). It might instead mean 'a collection of foods', 'a recipe book' (Cornell et al. private communication).).

Le Viandier is a cookbook written by Guillaume Tirel, alias Taillevent. The exact date of composition is unknown, perhaps 1375 to 1380. It is likely based on even older cookbooks, dating as far back as 1250.