Buch, Englisch, 800 Seiten, Format (B × H): 140 mm x 216 mm, Gewicht: 1108 g
Reihe: Cambridge Library Collection - British and Irish History, 19th Century
A Simplified and Entirely New System of Cookery, with Nearly Two Thousand Practical Receipts Suited to the Income of A
Buch, Englisch, 800 Seiten, Format (B × H): 140 mm x 216 mm, Gewicht: 1108 g
Reihe: Cambridge Library Collection - British and Irish History, 19th Century
ISBN: 978-1-108-06334-0
Verlag: Cambridge University Press
Perhaps the first celebrity chef, Alexis Soyer (1810–58) was a flamboyant, larger-than-life character who nonetheless took his profession very seriously. As the chef of London's Reform Club, he modernised its kitchens, installing refrigerators and gas cookers. They became something of a showpiece, even opening for tours. In contrast, Soyer also organised soup kitchens during the Great Famine in Ireland and volunteered his services in the Crimea in 1855 to improve military catering. He was also a prolific inventor of kitchen gadgets, notably promoting the Magic Stove, used for cooking food at the table. This work, first published in 1846, is an illustrated culinary textbook - complete with plans for different types of kitchen and nearly 2,000 recipes - written primarily for grander households with a large kitchen staff, but not neglecting those with more modest budgets. Also reissued in this series are Soyer's Modern Housewife or Ménagère (1849) and his Culinary Campaign (1857).
Autoren/Hrsg.
Fachgebiete
- Geisteswissenschaften Geschichtswissenschaft Weltgeschichte & Geschichte einzelner Länder und Gebietsräume Geschichte einzelner Länder Europäische Länder England, UK, Irland: Regional & Stadtgeschichte
- Geisteswissenschaften Geschichtswissenschaft Geschichtswissenschaft Allgemein Historiographie
- Geisteswissenschaften Geschichtswissenschaft Geschichtliche Themen Mentalitäts- und Sozialgeschichte
Weitere Infos & Material
List of subscribers; Preface; Description of the composition of this work; Soyer's new mode of carving; How everything should be in cooking; Sauces; Potages; Poissons; Hors d'oeuvre; Removes; Flancs; Entrees; Roasts; Savoury dishes; Vegetables; Entremets; Removes, second course; Appendix; Service pagodatique; Diner lucullusian; Description of the kitchen of the Reform Club; My kitchen at home; Receipts; Madame Soyer.
