The Pantropheon Or History Of Food, And Its Preparation: From The Earliest Ages Of The World (1853) - Hardcover

Soyer, Alexis

Hardcover

ISBN 10: 1160026254 ISBN 13: 9781160026253

Verlag: Kessinger Publishing, 2010

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Reseña del editor

This scarce antiquarian book is a facsimile reprint of the original. Due to its age, it may contain imperfections such as marks, notations, marginalia and flawed pages. Because we believe this work is culturally important, we have made it available as part of our commitment for protecting, preserving, and promoting the world's literature in affordable, high quality, modern editions that are true to the original work.

Biografía del autor

Soyer was a talented, dashing, flamboyant, French egocentric whose gastronomic genius was the rage and envy of mid-nineteenth-century England. He served as cook to various French and English notables between 1821 and 1837. Among them was Prince Polignac of the French Foreign Office, the Duke of Cambridge, the Duke of Sutherland, the Marquis of Waterford, and William Lloyd of Aston Hall, Oswestry. He was widely known for his triumphant tenure as master chef of the London Reform Club, a post he accepted in 1837. The day of Queen Victoria's coronation, June 28, 1838, he executed one of the greatest culinary extravaganzas of all time: a breakfast for two thousand people at Gwydyr House, where the club was temporarily housed. His banquet de luxe for 150 guests for Ibraham Pasha on July 3, 1846, has also become a culinary legend.

Über diese Auflage

• Verlag: Kessinger Publishing
• Erscheinungsdatum: 2010
• ISBN 10: 1160026254
• ISBN 13: 9781160026253
• Einband: Tapa dura
• Anzahl der Seiten: 578