Full Description
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.
Contents
12: Off to the War3: A Tour Round the Kitchen4: Three Weeks at Scutari4: Camp Life at Headquarters5: My Great Field Day6: Soyer Tres Heureux7: Soyer's Hospital Diets8: Soyer's Field and Barrack Cookery for the Army9: Bill of Fare for London Suppers
