The Gastronomic Regenerator: A Simplified and Entirely New System of Cookery, with Nearly Two Thousand Practical Receipts Suited to the Income of All Classes

Alexis Soyer

doi:10.1017/CBO9781139626385

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The Gastronomic Regenerator

The Gastronomic Regenerator

A Simplified and Entirely New System of Cookery, with Nearly Two Thousand Practical Receipts Suited to the Income of All Classes

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This Book has been cited by the following publications. This list is generated based on data provided by Crossref.

Evans, Heather A. 2008. KITTENS AND KITCHENS: FOOD, GENDER, ANDTHE TALE OF SAMUEL WHISKERS. Victorian Literature and Culture, Vol. 36, Issue. 2, p. 603.

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Alexis Soyer

Publisher:: Cambridge University Press
Online publication date:: October 2014
Print publication year:: 2013
Online ISBN:: 9781139626385
DOI:: https://doi.org/10.1017/CBO9781139626385

Subjects:: Social and Population History, British History after 1450, History
Series:: Cambridge Library Collection - British and Irish History, 19th Century

52.99 (GBP)

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Perhaps the first celebrity chef, Alexis Soyer (1810–58) was a flamboyant, larger-than-life character who nonetheless took his profession very seriously. As the chef of London's Reform Club, he modernised its kitchens, installing refrigerators and gas cookers. They became something of a showpiece, even opening for tours. In contrast, Soyer also organised soup kitchens during the Great Famine in Ireland and volunteered his services in the Crimea in 1855 to improve military catering. He was also a prolific inventor of kitchen gadgets, notably promoting the Magic Stove, used for cooking food at the table. This work, first published in 1846, is an illustrated culinary textbook - complete with plans for different types of kitchen and nearly 2,000 recipes - written primarily for grander households with a large kitchen staff, but not neglecting those with more modest budgets. Also reissued in this series are Soyer's Modern Housewife or Ménagère (1849) and his Culinary Campaign (1857).

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The Gastronomic Regenerator

A Simplified and Entirely New System of Cookery, with Nearly Two Thousand Practical Receipts Suited to the Income of All Classes

This Book has been cited by the following publications. This list is generated based on data provided by Crossref.

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Frontmatter
pp i-iv

THE FOLLOWING DISTINGUISHED PERSONS HAVE HONORED THE AUTHOR WITH THEIR APPROBATION, AND THIS VOLUME, WITH THE KITCHEN PLAN OF THE REFORM CLUB, WERE COMMENCED UNDER THEIR PATRONAGE
pp v-vi

PREFACE
pp vii-viii

IMPORTANT
pp ix-xii

SOYER'S NEW MODE OF CARVING, &c. &c. &c
pp xiii-xvii

DIRECTIONS FOR LARDING
pp xvii-xviii

MEAT AND POULTRY
pp xviii-xix

FISH
pp xix-xx

VEGETABLES AND FRUIT
pp xx-xx

HOW EVERYTHING SHOULD BE IN COOKING
pp xxi-xxii

NUMBER OF STEWPANS AND OTHER KITCHEN UTENSILS
pp xxiii-xxiv

FOUNDATION SAUCES
pp 1-9

THIN SAUCES
pp 9-15

SAUCES
pp 15-33

SAUCES AND GARNITURES OF VEGETABLES
pp 34-52

POTAGES OR SOUPS
pp 53-89

Method of cleaning Salt-water Fish
pp 90-92

Method of cleaning Fresh-water Fish
pp 92-94

POISSONS (FISH)
pp 95-137

Shell Fish
pp 137-139

Fresh-water Fish
pp 139-150

HORS-D'ŒUVRES, OR DISHES TO BE HANDED ROUND THE TABLE
pp 151-163

REMOVES
pp 164-201

Pork
pp 202-229

FLANCS
pp 230-265

ENTREES
pp 266-307

Entrées of Lamb
pp 307-321

Entrées of Pork
pp 322-325

Doe Venison, or Chevreuil
pp 325-329

Entrées of Poultry
pp 329-347

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The Gastronomic Regenerator

A Simplified and Entirely New System of Cookery, with Nearly Two Thousand Practical Receipts Suited to the Income of All Classes

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