Download or read book The Chef at War written by Alexis Soyer and published by Penguin UK. This book was released on 2011-04-07 with total page 102 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Download or read book Relish written by Ruth Cowen and published by Weidenfeld & Nicolson. This book was released on 2010-12-16 with total page 412 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Download or read book Red Classics Great Food the Chef At War written by Alexis Soyer and published by National Geographic Books. This book was released on 2011-05-24 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Download or read book Wine and War written by Donald Kladstrup and published by Crown. This book was released on 2002-06-18 with total page 306 pages. Available in PDF, EPUB and Kindle. Book excerpt: The remarkable untold story of France’s courageous, clever vinters who protected and rescued the country’s most treasured commodity from German plunder during World War II. "To be a Frenchman means to fight for your country and its wine." –Claude Terrail, owner, Restaurant La Tour d’Argent In 1940, France fell to the Nazis and almost immediately the German army began a campaign of pillaging one of the assets the French hold most dear: their wine. Like others in the French Resistance, winemakers mobilized to oppose their occupiers, but the tale of their extraordinary efforts has remained largely unknown–until now. This is the thrilling and harrowing story of the French wine producers who undertook ingenious, daring measures to save their cherished crops and bottles as the Germans closed in on them. Wine and War illuminates a compelling, little-known chapter of history, and stands as a tribute to extraordinary individuals who waged a battle that, in a very real way, saved the spirit of France.

Download or read book The Lost Southern Chefs written by Robert F. Moss and published by University of Georgia Press. This book was released on 2022-02-15 with total page 305 pages. Available in PDF, EPUB and Kindle. Book excerpt: In recent years, food writers and historians have begun to retell the story of southern food. Heirloom ingredients and traditional recipes have been rediscovered, the foundational role that African Americans played in the evolution of southern cuisine is coming to be recognized, and writers are finally clearing away the cobwebs of romantic myth that have long distorted the picture. The story of southern dining, however, remains incomplete. The Lost Southern Chefs begins to fill that niche by charting the evolution of commercial dining in the nineteenth-century South. Robert F. Moss punctures long-accepted notions that dining outside the home was universally poor, arguing that what we would today call “fine dining” flourished throughout the region as its towns and cities grew. Moss describes the economic forces and technological advances that revolutionized public dining, reshaped commercial pantries, and gave southerners who loved to eat a wealth of restaurants, hotel dining rooms, oyster houses, confectionery stores, and saloons. Most important, Moss tells the forgotten stories of the people who drove this culinary revolution. These men and women fully embodied the title “chef,” as they were the chiefs of their kitchens, directing large staffs, staging elaborate events for hundreds of guests, and establishing supply chains for the very best ingredients from across the expanding nation. Many were African Americans or recent immigrants from Europe, and they achieved culinary success despite great barriers and social challenges. These chefs and entrepreneurs became embroiled in the pitched political battles of Reconstruction and Jim Crow, and then their names were all but erased from history.

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 World War 1 Commemorative Cook Book written by Cath Hopgood and published by Simon and Schuster. This book was released on 2014-11-01 with total page 204 pages. Available in PDF, EPUB and Kindle. Book excerpt: More than just a cookbook! This is a culinary journey through the period when the Anzac legend was born. This cook book showcases the hearty style of cooking evocative of the time, and presents simple, traditional recipes with a modern twist. Featuring a combination of classics like Anzac Biscuits, Turkish Delight and Osso Bucco Potato Pie together with appealing recipes like ‘Roo Tail Stew and Herb Damper and Harissa Spiced Lamb Backstrap Salad, this is a collection of delicious recipes influenced by the era and wartime locations of the Great War. Combined with a brief history of the contributions of the Anzacs, this cook book commemorates and honours our WWI soldiers.

Download or read book Shaya written by Alon Shaya and published by Knopf. This book was released on 2018-03-13 with total page 442 pages. Available in PDF, EPUB and Kindle. Book excerpt: An exciting debut cookbook that confirms the arrival of a new guru chef . . . A moving, deeply personal journey of survival and discovery that tells of the evolution of a cuisine and of the transformative power and magic of food and cooking. From the two-time James Beard Award-winning chef whose celebrated New Orleans restaurants have been hailed as the country's most innovative and best by Bon Appétit, Food & Wine, Saveur, GQ, and Esquire. "Alon's journey is as gripping and as seductive as his cooking . . . Lovely stories, terrific food." --Yotam Ottolenghi, author of Jerusalem: A Cookbook "Breathtaking. Bravo." --Joan Nathan, author of King Solomon's Table Alon Shaya's is no ordinary cookbook. It is a memoir of a culinary sensibility that begins in Israel and wends its way from the U.S.A. (Philadelphia) to Italy (Milan and Bergamo), back to Israel (Jerusalem) and comes together in the American South, in the heart of New Orleans. It's a book that tells of how food saved the author's life and how, through a circuitous path of (cooking) twists and (life-affirming) turns the author's celebrated cuisine--food of his native Israel with a creole New Orleans kick came to be, along with his award-winning New Orleans restaurants: Shaya, Domenica, and Pizza Domenica, ranked by Esquire, Bon Appétit, and others as the best new restaurants in the United States. These are stories of place, of people, and of the food that connects them, a memoir of one man's culinary sensibility, with food as the continuum throughout his journey--guiding his personal and professional decisions, punctuating every memory, choice, every turning point in his life. Interspersed with glorious full-color photographs and illustrations that follow the course of all the flavors Shaya has tried, places he's traveled, things he's experienced, lessons he's learned--more than one hundred recipes--from Roasted Chicken with Harissa to Speckled Trout with Tahini and Pine Nuts; Crab Cakes with Preserved Lemon Aioli; Roasted Cast-Iron Ribeye; Marinated Soft Cheese with Herbs and Spices; Buttermilk Biscuits; and Whole Roasted Cauliflower with Whipped Feta.

Download or read book The Adventurous Chef Alexis Soyer written by Ann Arnold and published by Farrar, Straus and Giroux (BYR). This book was released on 2002-09-19 with total page 40 pages. Available in PDF, EPUB and Kindle. Book excerpt: In 1837, when Alexis Soyer was just twenty-five years old, he became head chef at the exclusive Reform Club in London on the condition that he be allowed to participate in the design of the kitchen. The result was a showplace filled with Soyer's clever inventions, such as the drainer and the multi-egg poacher, and it became the most talked about kitchen in all of Europe. Soyer quickly established himself as a star, but for all his flamboyance he was practical and large-hearted, cooking for the starving populace as well as the aristocracy, opening soup kitchens during the Irish potato famine, and teaching the army how to feed itself in the Crimean War. Filled with biographical detail and lively illustrations, The Adventurous Chef tells the story of a remarkable man who was determined to revolutionize the culinary world and who remains one of the greatest cooks of the nineteenth century.

Download or read book A Taste for War written by William C. Davis and published by Stackpole Books. This book was released on 2003 with total page 268 pages. Available in PDF, EPUB and Kindle. Book excerpt: "[Hardtack was] positively unsuitable fodder for anything that claims to be human...and I think it no exaggeration to say that any intelligent pig possessing the least spark of pride would have considered it a pure insult to have them put into his swill." (Wilbur Fisk, Civil War soldier). We know the uniforms they wore, the weapons they carried, and the battles they fought, but what did they eat and, of even greater curiosity, was it any good? Now, for the very first time, the food that fueled the armies of the North and the South and the soldiers' opinions of it--ranging from the sublime to just slime--is front and center in a biting, fascinating look at the Civil War as written by one of its most respected historians. There's even a comprehensive "cookbook" of actual recipes included for those intrepid enough to try a taste of the Civil War.

Download or read book Chef Wars written by Arthur E. Perkins, Jr. and published by CreateSpace. This book was released on 2011-05-01 with total page 284 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Chef Wars: Hell's Kitchen" presents a series of commentary on the 8 seasons, 106 episodes and 115 competitors of HK1 - HK8. The core chapters analyze the attributes of a HK Winner in the categories of Skills, Values, Teamwork and Behavior, Challenges and their associated Rewards and Punishments, the 8 HK winners, why they won and where they are now as this book goes to press early 2011. There are analyses of Favorite Chefs and Most Memorable Hell's Kitchen Moments. Appendices are Ramsay Condensed Biography and a summary of the Brigade System concept. Finally, there are indices of Chef's Finishing Position by Season and a List of Hell's Kitchen Guest Judges and Critics. This is the author's second book. He published "Circumnavigating the Globe: Amazing Race 10-14 and Amazing Race Asia 1-3." Arthur E. Perkins Jr. grew up in New England and has also lived in the Northeast, Midwest, and South. He graduated from the Massachusetts Institute of Technology with a B.S. Economics and from the Sloan School of Management at M.I.T. with a M.S. Management. He had a 19 year management career with large process industry companies. His second career has been consulting in small management services companies. He is an ardent international traveler. He lives in New Jersey with his wife and dog. He has two adult children. He is one of the many #1 superfans of Hell's Kitchen.

Download or read book Cooking for Kings written by Ian Kelly and published by Bloomsbury Publishing USA. This book was released on 2009-05-26 with total page 306 pages. Available in PDF, EPUB and Kindle. Book excerpt: A unique feast of biography and Regency cookbook, Cooking for Kings takes readers on a chef's tour of the palaces of Europe in the ultimate age of culinary indulgence. Drawing on the legendary cook's rich memoirs, Ian Kelly traces Antonin Carême's meteoric rise from Paris orphan to international celebrity and provides a dramatic below-stairs perspective on one of the most momentous, and sensuous, periods in European history-First Empire Paris, Georgian England, and the Russia of War and Peace. Carême had an unfailing ability to cook for the right people in the right place at the right time. He knew the favorite dishes of King George IV, the Rothschilds and the Romanovs; he knew Napoleon's fast-food requirements, and why Empress Josephine suffered halitosis. Carême's recipes still grace the tables of restaurants the world over. Now classics of French cuisine, created for, and named after, the kings and queens for whom he worked, they are featured throughout this captivating biography. In the phrase first coined by Carême, "You can try them yourself."

Download or read book Theatre of War written by Christine Matheson and published by Justthesizzle.com. This book was released on 2017-06-15 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: A wild ride through the lawless 80s in Fitzgerald era Queensland. Christine dishes the dirt, when she fed criminals, heads of state, corrupt police and duelled with difficult customers and staff. Expo 88 exploded on the scene and Christine was there too.

Download or read book Dirt written by Bill Buford and published by Vintage. This book was released on 2020-05-05 with total page 447 pages. Available in PDF, EPUB and Kindle. Book excerpt: “You can almost taste the food in Bill Buford’s Dirt, an engrossing, beautifully written memoir about his life as a cook in France.” —The Wall Street Journal What does it take to master French cooking? This is the question that drives Bill Buford to abandon his perfectly happy life in New York City and pack up and (with a wife and three-year-old twin sons in tow) move to Lyon, the so-called gastronomic capital of France. But what was meant to be six months in a new and very foreign city turns into a wild five-year digression from normal life, as Buford apprentices at Lyon’s best boulangerie, studies at a legendary culinary school, and cooks at a storied Michelin-starred restaurant, where he discovers the exacting (and incomprehensibly punishing) rigueur of the professional kitchen. With his signature humor, sense of adventure, and masterful ability to bring an exotic and unknown world to life, Buford has written the definitive insider story of a city and its great culinary culture.

Download or read book Military High Life written by Agostino Von Hassell and published by University Press of the South, Incorporated. This book was released on 2006-01-01 with total page 162 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book The Cooking Gene written by Michael W. Twitty and published by HarperCollins. This book was released on 2018-07-31 with total page 504 pages. Available in PDF, EPUB and Kindle. Book excerpt: 2018 James Beard Foundation Book of the Year | 2018 James Beard Foundation Book Award Winner inWriting | Nominee for the 2018 Hurston/Wright Legacy Award in Nonfiction | #75 on The Root100 2018 A renowned culinary historian offers a fresh perspective on our most divisive cultural issue, race, in this illuminating memoir of Southern cuisine and food culture that traces his ancestry—both black and white—through food, from Africa to America and slavery to freedom. Southern food is integral to the American culinary tradition, yet the question of who "owns" it is one of the most provocative touch points in our ongoing struggles over race. In this unique memoir, culinary historian Michael W. Twitty takes readers to the white-hot center of this fight, tracing the roots of his own family and the charged politics surrounding the origins of soul food, barbecue, and all Southern cuisine. From the tobacco and rice farms of colonial times to plantation kitchens and backbreaking cotton fields, Twitty tells his family story through the foods that enabled his ancestors’ survival across three centuries. He sifts through stories, recipes, genetic tests, and historical documents, and travels from Civil War battlefields in Virginia to synagogues in Alabama to Black-owned organic farms in Georgia. As he takes us through his ancestral culinary history, Twitty suggests that healing may come from embracing the discomfort of the Southern past. Along the way, he reveals a truth that is more than skin deep—the power that food has to bring the kin of the enslaved and their former slaveholders to the table, where they can discover the real America together. Illustrations by Stephen Crotts

Download or read book The Last Chinese Chef written by Nicole Mones and published by Houghton Mifflin Harcourt. This book was released on 2008 with total page 308 pages. Available in PDF, EPUB and Kindle. Book excerpt: This exhilarating story is the transporting tale of how the sensual, romantic elements of haute Chinese cuisine become the perfect ingredients to lift the troubled soul of a grieving American woman.