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The Pantropheon

Alexis Soyer

Book Overview: 

Soyer was a 'celebrity chef', devising innovations such as water-cooled refrigerators and adjustable temperature ovens. He developed many popular recipes and catered for 2000 guests at Queen Victoria's coronation celebration. He had a social conscience and donated a penny for every mean sold, to help alleviate the Irish famine. During the Crimean War, he laid the foundations for the future British Army Catering Corps. He is credited with writing several books, including 'The Shilling Cookery Book for the People' and 'The Poor Man's Regenerator'. In this volume, he traces the history of food, food production, preparation and dining experiences.

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Book Excerpt: 
. . .X_39] and to all these advantages, it joined that of being welcomed with honour on all festive occasions.[X_40]


There was formerly—no matter where or when—a beautiful young girl, who was changed into this plant through the jealous vengeance of Proserpine.[X_41] Thus transformed, she excited the appetite of the guests, and awakened their slumbering gaiety.[X_42] Mint prevented milk from curdling, even when rennet was put into it.[X_43]


The Romans sometimes mixed with their drink the burning root of the Spanish camomile;[X_44] and we are astonished at meeting with the name of this formidable plant among the ingredients of some of their dishes.{91}


The condiments prepared with cummin had a very great reputation; and culinary authors frequently mention this vegetable, which the Greeks and Romans invariably used.[X_45]


The same might be said of alisander, which, in the time o. . . Read More

Community Reviews

Half-Assed Victorian history of food and cooking in the classical period.

Nice illustrations, though...more

Deyirlər kitabın çox ləzzətli şəkilləri var, təəssüf ki, məndə olan nüsxə şəkilsiz idi. Amma kitabın zənginliyini anlamaq üçün şəkillərə heç ehtiyac da qalmır. Hər hansı məhsul, ərzaq haqqında ümumi məlumat verilir, tarixindən danışılır, süfrəyə təqdim şəkli göstərilir, bölmənin sonunda isə resept q

An excellent book, but a somewhat convoluted writing style. You have to keep a notebook and pencil handy if you are attempting to reconstruct any recipes.