Background
Alexis Benoist Soyer was born at Meaux-en-Brie in France, in October 1809. His father had several jobs, one of them as a grocer.
(Soyer's brilliant memoir, published in 1856 and never sin...)
Soyer's brilliant memoir, published in 1856 and never since reprinted. A vivid account of the Crimean War and of Soyer's inventions and recipes for feeding armies in the field. He was as important in the Crimea as Florence Nightingale, for his influence on the reform of army feeding enabled wounded soldiers to survive. A modified version of the Soyer stove was still in use in the Gulf War. Introductions by Elizabeth Ray and military historian Michael Barthorp.
http://www.amazon.com/gp/product/1870962117/?tag=2022091-20
( "Tell me what thou eatest," Alexis Soyer declared in a ...)
"Tell me what thou eatest," Alexis Soyer declared in a familiar refrain, "and I will tell thee who thou art." In his book Pantropheon, originally published in 1853, the flamboyant Frenchman (and world's first celebrity chef) ventures to answer that question as he presents a wealth of entertaining and enlightening information on what food the people of ancient civilizations ate and how they prepared it. Describing the culinary achievements of the Greeks, Romans, Assyrians, Egyptians, and Jews, Soyer covers such topics as the mythological origin of specific foods (pomegranates and eels, for example); agricultural, milling, and marketing practices; descriptions of seasonings, pastries, and exotic dishes; the treatment of dinner guests; as well as suggestions for serving pigeon, peacock, wild boar, camel, elephant, flamingo, and other wildlife. Enhanced by 38 illustrations depicting food-related objects and antiquity's gastronomic wonders, this witty and literal study of epicurean delights will charm history buffs and food enthusiasts alike.
http://www.amazon.com/gp/product/B00A73IT3U/?tag=2022091-20
(The flamboyant Frenchman Alexis Soyer was the most renown...)
The flamboyant Frenchman Alexis Soyer was the most renowned chef in Victorian England. This is his colourful account of his time at the front in the Crimean War, where he joined British troops in order to improve the quality of the food they were eating. Divulging the secrets of preparing stew for 1000 soldiers, sharing sweetmeats with a Turkish Pacha, and teaching a Highland regiment to cook with his pioneering gas-fuelled 'field stove' that would be used by armies up until the Second World War, Soyer gives a vividly enjoyable lesson in making a little go a long way.
http://www.amazon.com/gp/product/0241950910/?tag=2022091-20
(This book was originally published prior to 1923, and rep...)
This book was originally published prior to 1923, and represents a reproduction of an important historical work, maintaining the same format as the original work. While some publishers have opted to apply OCR (optical character recognition) technology to the process, we believe this leads to sub-optimal results (frequent typographical errors, strange characters and confusing formatting) and does not adequately preserve the historical character of the original artifact. We believe this work is culturally important in its original archival form. While we strive to adequately clean and digitally enhance the original work, there are occasionally instances where imperfections such as blurred or missing pages, poor pictures or errant marks may have been introduced due to either the quality of the original work or the scanning process itself. Despite these occasional imperfections, we have brought it back into print as part of our ongoing global book preservation commitment, providing customers with access to the best possible historical reprints. We appreciate your understanding of these occasional imperfections, and sincerely hope you enjoy seeing the book in a format as close as possible to that intended by the original publisher.
http://www.amazon.com/gp/product/B00AWKHU3I/?tag=2022091-20
Alexis Benoist Soyer was born at Meaux-en-Brie in France, in October 1809. His father had several jobs, one of them as a grocer.
At the age of nine he was sent by his parents to the cathedral church as they had decided on his becoming a priest.
After five years' apprenticeship as a cook near Versailles, he was engaged by a well-known Paris restaurateur, and soon became chief cook. Leaving France at the revolution of 1830, he went to London and joined his brother in the kitchen of the duke of Cambridge. Subsequently he was cook in several noblemen's kitchens, and in 1837 was made chef to the Reform Club, London. In 1847, having written several letters to the press on the famine in Ireland, he was commissioned by the government to establish kitchens in Dublin. In 1850 he resigned his position at the Reform Club, and the following year opened Gore House, Kensington, as a restaurant, but this venture did not prove a success. In 1855 he offered, through the medium of The Times, to proceed at his own expense to the Crimea and advise on the cooking for the British army there. His services were accepted by the government. On returning from the front he lectured at the United Service Institution on cooking for the services, and reformed the dietary of the military hospitals, and of the emigration commissioners. He died in London on the 5th of August 1858.
(This book was originally published prior to 1923, and rep...)
( "Tell me what thou eatest," Alexis Soyer declared in a ...)
(The flamboyant Frenchman Alexis Soyer was the most renown...)
(Soyer's brilliant memoir, published in 1856 and never sin...)
Quotations:
"It matters not how simple the food - a chop, steak or a plain boiled or roast joint, but let it be of good quality and properly cooked, and everyone who partakes of it will enjoy it. "
"Without the assistance of eating and drinking, the most sparkling wit would be as heavy as a bad soufflé, and the brightest talent as dull as a looking-glass on a foggy day. "
"What is more refreshing than salads when your appetite seems to have deserted you. "
"Pork - no animal is more used for nourishment and none more indispensable in the kitchen; employed either fresh or salt, all is useful, even to its bristles and its blood; it is the superfluous riches of the farmer, and helps to pay the rent of the cottager. "
"Sauces in cookery are like the first rudiments of grammar - the foundation of all languages. "