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Author: Helen Soutar Morris
Publisher: Cambridge University Press
ISBN: 1108061699
Category : Biography & Autobiography
Languages : en
Pages : 255
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Book Description
A 1938 biography of the flamboyant Alexis Soyer (1810-58), arguably the greatest chef of the nineteenth century.
Author: Helen Soutar Morris
Publisher: Cambridge University Press
ISBN: 1108061699
Category : Biography & Autobiography
Languages : en
Pages : 255
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Book Description
A 1938 biography of the flamboyant Alexis Soyer (1810-58), arguably the greatest chef of the nineteenth century.
Author:
Publisher:
ISBN:
Category : Music
Languages : en
Pages : 854
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Book Description
Author: Alexis Soyer
Publisher: Good Press
ISBN:
Category : Cooking
Languages : en
Pages : 310
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Book Description
The Modern Housewife Or Menagere is a cookbook by Alexis Soyer. It includes almost one thousand recipes for the efficient and thoughtful preparation of every meal of the day.
Author:
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ISBN:
Category :
Languages : en
Pages : 558
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Book Description
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 832
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Book Description
Author: Ruth Cowen
Publisher: Weidenfeld & Nicolson
ISBN: 0297865579
Category : Biography & Autobiography
Languages : en
Pages : 412
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Book Description
Fascinating biography of a 19th-century celebrity chef Rarely has a man defined the spirit of an age as well as Alexis Soyer: celebrity chef, best-selling author, entrepreneur, inventor, philanthropist and Crimean war hero. Soyer built the world famous kitchens of London's Reform Club - which he filled with such ingenious inventions as the gas stove and steam lifts. He set up the most innovative culinary theme park ever seen in the capital, and devised the sauces and relishes that would make household names of Mr Crosse and Mr Blackwell. In the 1840s he set up revolutionary soup kitchens during the Irish potato famine, and in the following decade risked his life by travelling to the Russian peninsula to reform army catering for the troops - saving thousands of soldiers from the effects of malnutrition. Alexis Soyer was one of the most famous names of the early Victorian age, and his legacy lives on through the radical army reforms his work set in train. He was also ¿ in a similar spirit of the age - a secret womaniser, near bankrupt and alcoholic. Yet this brilliant man, who during his lifetime was more famous than the men he regularly brushed shoulders with - men such as Thackeray, Disraeli, Dickens and Palmerston - dropped completely from public view after his untimely death. His friend Florence Nightingale, never one to praise lightly, wrote that his passing was 'a great disaster' for the nation. Yet despite making several fortunes he died virtually penniless, his personal papers were destroyed, his funeral was a hushed-up affair and today his grave lies neglected and rotting in Kensal Green cemetery. This is the first full length, fully researched biography of Alexis Soyer, which explores the life, career and legacy of one of the most enigmatic and extraordinary figures of the Victorian age.
Author: Elizabeth Driver
Publisher: University of Toronto Press
ISBN: 1442690607
Category : Cooking
Languages : en
Pages : 1326
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Book Description
Culinary Landmarks is a definitive history and bibliography of Canadian cookbooks from the beginning, when La cuisinière bourgeoise was published in Quebec City in 1825, to the mid-twentieth century. Over the course of more than ten years Elizabeth Driver researched every cookbook published within the borders of present-day Canada, whether a locally authored text or a Canadian edition of a foreign work. Every type of recipe collection is included, from trade publishers' bestsellers and advertising cookbooks, to home economics textbooks and fund-raisers from church women's groups. The entries for over 2,200 individual titles are arranged chronologically by their province or territory of publication, revealing cooking and dining customs in each part of the country over 125 years. Full bibliographical descriptions of first and subsequent editions are augmented by author biographies and corporate histories of the food producers and kitchen-equipment manufacturers, who often published the books. Driver's excellent general introduction sets out the evolution of the cookbook genre in Canada, while brief introductions for each province identify regional differences in developments and trends. Four indexes and a 'Chronology of Canadian Cookbook History' provide other points of access to the wealth of material in this impressive reference book.
Author: Arthur Hill Hassall
Publisher:
ISBN:
Category : Food adulteration and inspection
Languages : en
Pages : 1068
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Book Description
Author: Maria Parloa
Publisher: Andrews McMeel Publishing
ISBN: 1449432077
Category : Cooking
Languages : en
Pages : 139
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Book Description
Published in 1872 in Boston, The Appledore Cook Book was authored by renowned cooking teacher and writer Maria Parloa to be a go-to cookbook for new brides and housekeepers, and it was specifically geared toward simpler recipes with less expensive ingredients. This first of many cookbooks by Parloa was inspired by her time spent cooking at the Appledore House hotel on the Isles of Shoals, Maine. The Appledore Cook Book contains the first known recipe for tomato chowder (known today as tomato soup) as well as delectable family-sized recipes such as Lamb Chops, Dumplings for Soup, Baked Potatoes, Fried Ham, Buckwheat Cakes, Apple Cake, Ginger Snaps, and Pumpkin Pie. Emphasizing the purpose of this popular cookbook, Parloa states in the preface, “The great trouble with all the cook books which I have known . . . is, that they are too expensive, and that they use weight instead of measure, and also that they take for granted that the young housekeeper knows many things which she really does not.” With The Appledore Cook Book, Parloa provides just such a cookbook of simple-yet-tasty, inexpensive meals—a theme as popular in the 19th century as it is today. This edition of The Appledore Cook Book was reproduced by permission from the volume in the collection of the American Antiquarian Society, Worcester, Massachusetts. Founded in 1812 by Isaiah Thomas, a Revolutionary War patriot and successful printer and publisher, the society is a research library documenting the lives of Americans from the colonial era through 1876. The society collects, preserves, and makes available as complete a record as possible of the printed materials from the early American experience. The cookbook collection comprises approximately 1,100 volumes.
Author: Mark McWilliams
Publisher: Oxford Symposium
ISBN: 1903018897
Category : Business & Economics
Languages : en
Pages : 384
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Book Description
Essays on Food and Celebration from the 2011 Oxford Symposium on Food and Cookery. The 2011 meeting marked the thirtieth year of the Symposium.
