Or a History of Food and Its Preparation in Ancient Times
Originally published in 1853, this reprint of a 1977 edition offers a glimpse into the historical context and themes of its time. The book reflects the societal norms and challenges of the 19th century, providing readers with an authentic experience of the period. It serves as a valuable resource for those interested in historical literature and the evolution of ideas over time.
Comprising Nearly One Thousand Receipts For The Economic And Judicious Preparation Of Every Meal Of The Day (1851)
The book is a facsimile reprint of a scarce antiquarian work, preserving its historical significance despite potential imperfections like marks and flawed pages. It aims to protect and promote literature by offering an affordable, high-quality edition that remains faithful to the original text, highlighting its cultural importance.
The flamboyant Frenchman Alexis Soyer was the most renowned chef in Victorian England. This title offers an 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.
A Simplified and Entirely New System of Cookery, with Nearly Two Thousand Practical Receipts Suited to the Income of A
The book features an extensive collection of nearly 2,000 recipes from a renowned Victorian celebrity chef, tailored for affluent households with kitchen staff. It offers a glimpse into the culinary practices of the 1840s, showcasing elaborate dishes and techniques that reflect the opulence of the era. This comprehensive guide serves as both a historical document and a practical resource for those interested in gourmet cooking from a time when meals were a grand affair.
Offering nearly one thousand recipes, this comprehensive guide focuses on economical and thoughtful meal preparation for every occasion, including care for children and the sick. It also provides detailed instructions for effective family management. Recognized as a significant historical text, the book has been meticulously reformatted and retyped for clarity and readability, ensuring its accessibility for contemporary readers while preserving its timeless wisdom.
With Unpublished Receipts and Odds and Ends of Gastronomy
Focusing on the life of Alexis Soyer, a renowned 19th-century chef, this 1859 anecdotal biography offers a glimpse into his culinary genius through personal stories and recipes. It captures his influence on gastronomy and highlights his innovative approach to cooking, making it a unique blend of biography and culinary art.