Download or read book A Shilling Cookery for the People written by Alexis Soyer and published by . This book was released on 1855 with total page 268 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Soyer s Culinary Campaign written by Alexis Soyer and published by . This book was released on 1857 with total page 636 pages. Available in PDF, EPUB and Kindle. Book excerpt: Soyer volunteered his services in the Crimea in 1855 to improve military cooking. This work gives a vivid account of his efforts to prepare nutritious meals for the soldiers using a newly invented portable field stove, which remained in use until the Second World War. In two visits to Balaklava, he, with Miss Florence Nightingale and the medical staff, reorganized the victualling of the hospitals. Consult Dictionary of National Biography.
Download or read book SHILLING COOKERY FOR THE PEOPLE written by ALEXIS. SOYER and published by . This book was released on 2018 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Soyers Shilling Cookery Book for the People written by Alexis Soyer and published by . This book was released on 1999-11-01 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Cooking In A Bedsitter written by Katharine Whitehorn and published by Hachette UK. This book was released on 2011-06-02 with total page 139 pages. Available in PDF, EPUB and Kindle. Book excerpt: There is one powerful smell closely associated with the making of coffee in bedsitters. It is the smell of burning plastic, and will go away if you move the handle of the pot away from the flame. Legendary journalist Katharine Whitehorn's classic handbook of quick, simple meals - including Swedish Sausage Casserole, Lamb Tomato Quickie and Shrimp Wiggle - became the essential survival manual for the busy single person living in their first rented room. Whitehorn's trademark intelligent, practical and fabulously funny writing shines as brightly as ever, addressing the problems of 'cooking at ground level, in a hurry, with nowhere to put the salad but the washing-up bowl, which is in any case full of socks'. Delightful, entertaining and utterly indispensable. Praise for Katharine Whitehorn: 'A meteor: clever, funny, compassionate, insightful, beautiful' RACHEL COOKE 'Everyone grabbed the Observer to read her column on a Sunday morning' JILLY COOPER 'Wise, witty, mischievous' JAY RAYNER
Download or read book The Kitchen Front written by Jennifer Ryan and published by Ballantine Books. This book was released on 2021-02-23 with total page 432 pages. Available in PDF, EPUB and Kindle. Book excerpt: From the bestselling author of The Chilbury Ladies’ Choir comes an unforgettable novel of a BBC-sponsored wartime cooking competition and the four women who enter for a chance to better their lives. NAMED ONE OF THE BEST BOOKS OF THE YEAR BY GOOD HOUSEKEEPING • “This story had me so hooked, I literally couldn’t put it down.”—NPR Two years into World War II, Britain is feeling her losses: The Nazis have won battles, the Blitz has destroyed cities, and U-boats have cut off the supply of food. In an effort to help housewives with food rationing, a BBC radio program called The Kitchen Front is holding a cooking contest—and the grand prize is a job as the program’s first-ever female co-host. For four very different women, winning the competition would present a crucial chance to change their lives. For a young widow, it’s a chance to pay off her husband’s debts and keep a roof over her children’s heads. For a kitchen maid, it’s a chance to leave servitude and find freedom. For a lady of the manor, it’s a chance to escape her wealthy husband’s increasingly hostile behavior. And for a trained chef, it’s a chance to challenge the men at the top of her profession. These four women are giving the competition their all—even if that sometimes means bending the rules. But with so much at stake, will the contest that aims to bring the community together only serve to break it apart?
Download or read book Cooking through History 2 volumes written by Melanie Byrd and published by Bloomsbury Publishing USA. This book was released on 2020-12-02 with total page 808 pages. Available in PDF, EPUB and Kindle. Book excerpt: From the prehistoric era to the present, food culture has helped to define civilizations. This reference surveys food culture and cooking from antiquity to the modern era, providing background information along with menus and recipes. Food culture has been central to world civilizations since prehistory. While early societies were limited in terms of their resources and cooking technology, methods of food preparation have flourished throughout history, with food central to social gatherings, celebrations, religious functions, and other aspects of daily life. This book surveys the history of cooking from the ancient world through the modern era. The first volume looks at the history of cooking from antiquity through the Early Modern era, while the second focuses on the modern world. Each volume includes a chronology, historical introduction, and topical chapters on foodstuffs, food preparation, eating habits, and other subjects. Sections on particular civilizations follow, with each section offering a historical overview, recipes, menus, primary source documents, and suggestions for further reading. The work closes with a selected, general bibliography of resources suitable for student research.
Download or read book Plain Cookery Book for the Working Classes written by Charles Francatelli and published by BoD – Books on Demand. This book was released on 2009 with total page 102 pages. Available in PDF, EPUB and Kindle. Book excerpt: The first cookery book for those who could not afford a cook - the so called working classes. First edited in 1852, this book is both: A rich source for traditional recipes and a picture of a changing society in the early 19th century.
Download or read book A Shilling Cookery for the People written by Alexis Soyer and published by . This book was released on 1856 with total page 194 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The People s Chef written by Ruth Brandon and published by Bloomsbury Publishing USA. This book was released on 2009-05-26 with total page 336 pages. Available in PDF, EPUB and Kindle. Book excerpt: During the first half of the 19th century, Alexis Soyer became the most famous cook -and man-in London. In addition to his kitchen inventions and best-selling cookbooks, Soyer was part of many of the great events and social changes of his time. In her exciting biography of a culinary giant, Ruth Brandon uses each phase of his legendary career to explore a different aspect of 19th-century life, including the destruction of the English peasantry, the Irish potato famine, and Britain's disastrous involvement in the Crimea. Born in France, Soyer moved to England in his teens and rose to early fame as head chef at London's Reform Club, where he designed a kitchen so innovative that it became a tourist attraction. He opened London's first French restaurant, and was linked to some of the most famous actresses and dancers of the day. Yet for all his flamboyance, Soyer's fame lies in the work he did for those in need. He wrote cookbooks for the poor and designed a model soup-kitchen during the Irish famine. He traveled to the Crimea to manage the kitchens in Florence Nightingale's hospital, and invented a battlefield cook-stove that remained in use as recently as the Gulf War. Soyer's influence remains today with three of his books still in print. The People's Chef at long last pays tribute to this remarkable man who had such a profound effect on 19thcentury society.
Download or read book A History of Cookbooks written by Henry Notaker and published by Univ of California Press. This book was released on 2022-09-06 with total page 400 pages. Available in PDF, EPUB and Kindle. Book excerpt: Prologue: a rendez-vous -- The cook -- Writer and author -- Origin and early development of modern cookbooks -- Printed cookbooks: diffusion, translation, and plagiarism -- Organizing the cookbook -- Naming the recipes -- Pedagogical and didactic aspects -- Paratexts in cookbooks -- The recipe form -- The cookbook genre -- Cookbooks for rich and poor -- Health and medicine in cookbooks -- Recipes for fat and lean days -- Vegetarian cookbooks -- Jewish cookbooks -- Cookbooks and aspects of nationalism -- Decoration, illusion, and entertainment -- Taste and pleasure -- Gender in cookbooks and household books -- Epilogue: cookbooks and the future.
Download or read book Gusto written by Denise Gigante and published by Routledge. This book was released on 2013-10-28 with total page 365 pages. Available in PDF, EPUB and Kindle. Book excerpt: The French invented the restaurant in the late eighteenth century. Not long after, they invented gastronomy, the modern art of eating well: English society discovered the French chef and the English-speaking world has never been the same. This delicious anthology brings together the major English and French nineteenth-century writings on the arts and pleasures of the table. Included are essays by Grimod de la Reynière, Brillat-Savarin, Alexandre Dumas, Charles Lamb, William Thackeray and lesser-known works by pseudonymous authors such as Launcelot Sturgeon and Dick Humelbergius Secundus.
Download or read book Tait s Edinburgh magazine written by and published by . This book was released on 1854 with total page 780 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Ration Book Cookery written by Gill Corbishley and published by . This book was released on 2004 with total page 104 pages. Available in PDF, EPUB and Kindle. Book excerpt: One of a series of books which look at the art of cookery in Britain at different periods in history. The recipes, which have been adapted for the modern kitchen, provide a taste of the times and the book also includes information on food, cooking equipment, kitchen designs, serving of meals and the development of etiquette.
Download or read book The Lost Foods of England written by Glyn Hughes and published by Lulu.com. This book was released on 2017-08-31 with total page 296 pages. Available in PDF, EPUB and Kindle. Book excerpt: Collected over thirty years of research as leader of the "Foods of England" project, Glyn Hughes from the Peaks of Derbyshire brings togher over one thousand of the oddest and most forgotten of old English foods, together with actual receipts (not "recipe", that's French) to make them ... -- Back cover
Download or read book When Did Big Ben First Bong written by David Long and published by The History Press. This book was released on 2011-09-16 with total page 213 pages. Available in PDF, EPUB and Kindle. Book excerpt: Millions live there, millions more visit each year – but how many really know London? Find out: How New York’s famous Central Park came to be modelled on a seventeenth-century London square When Primrose Hill almost gained a pyramid even larger than the Great Pyramid of Cheops Why about 640 people came to be drowned in the Thames in a single night What the royal family might do to escape London if the balloon ever goes up
Download or read book Pork written by Katharine M. Rogers and published by Reaktion Books. This book was released on 2012-09-15 with total page 138 pages. Available in PDF, EPUB and Kindle. Book excerpt: “Pork. The Other White Meat.” The well known National Pork Board slogan doesn’t begin to describe the many types of meat that fall under the umbrella of “pork.” The most versatile of meats, pork ranges from the rich, delicate succulence of a roast loin to the dry, salty assertiveness of pancetta and bacon. Since the Roman Empire, it has also been the most widely eaten meat—it formed the high point of Roman feasts and was the mainstay of the traditional working class diet in Europe and North America. Pork: A Global History follows the transition of pork from fashionable food to popular fare while also exploring the many edible parts of a pig and ways they are prepared. Katharine Rogers depicts how pork stopped being featured at aristocratic banquets and in high-end cookbooks as it became associated with the lower and middle classes. She explains how European settlers brought pork to the Americas and that barrel pork, kept submerged in a barrel of brine, was a staple of working class people in the United States. While roast suckling pig remains the most luxurious form of pork, Rogers reveals that people also use pig’s blood to make black puddings, its tail to flavor soups and stews, and its fat for frying and as a pastry shortening. Beautifully illustrated and filled with recipes from around the world, Pork will be a necessary addition to the bookshelf of any lover of bacon, sausage, and pork chops.
