The Gastronomic Regenerator A Simplified And Entirely New System Of Cookery (1849)
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- Englisch ausgewählt
71,99 €
inkl. gesetzl. MwSt.,
Beschreibung
Produktdetails
Einband
Taschenbuch
Erscheinungsdatum
17.02.2010
Verlag
Kessinger Publishing, LLCSeitenzahl
802
Maße (L/B/H)
22,9/15,2/4,3 cm
Gewicht
1138 g
Sprache
Englisch
ISBN
978-1-120-96933-0
The Gastronomic Regenerator: A Simplified And Entirely New System Of Cookery is a cookbook written by Alexis Soyer in 1849. Soyer was a renowned French chef who worked in various prestigious kitchens in Europe, including the Reform Club in London. This book is a comprehensive guide to cooking, and it includes a wide range of recipes for soups, meats, vegetables, and desserts.What sets this cookbook apart is Soyer's innovative approach to cooking. He believed that cooking should be simple, efficient, and accessible to everyone, regardless of their social status. To this end, he developed a new system of cookery that emphasized the use of fresh ingredients, simple techniques, and practical tools.The book is divided into several sections, each of which covers a different aspect of cooking. The first section is devoted to soups, which Soyer believed were the foundation of any good meal. He provides recipes for a variety of soups, including vegetable, fish, and meat-based soups.The second section covers meats, including beef, lamb, and pork. Soyer provides detailed instructions on how to prepare and cook each type of meat, as well as recipes for sauces and accompaniments.The third section is devoted to vegetables, and Soyer provides recipes for a wide range of vegetables, including potatoes, carrots, and peas. He also includes recipes for salads and dressings.The final section of the book is devoted to desserts, and Soyer provides recipes for cakes, puddings, and other sweet treats. Throughout the book, he emphasizes the importance of using fresh, high-quality ingredients and simple cooking techniques.Overall, The Gastronomic Regenerator is a fascinating glimpse into the world of 19th-century cooking. Soyer's innovative approach to cooking and his emphasis on simplicity and accessibility make this book a valuable resource for modern cooks and food enthusiasts.This scarce antiquarian book is a facsimile reprint of the old original and may contain some imperfections such as library marks and notations. 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 their original work.
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