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Quote by Alexis Soyer

“Sauces in cookery are like the first rudiments of grammar - the foundation of all languages.”

Quote by Alexis Soyer

Work

The Modern Housewife: Or, Ménagère. Comprising Nearly One Thousand Receipts, for the Economic and Judicious Preparation of Every Meal of the Day, and Those for the Nursery and Sick Room; and Minute Directions for Family Management in All Its Branches. Illustrated with Engravings Including the Modern Housewife's Unique Kitchen, and Magic Stove

This book is a detailed manual for the modern housewife, offering a vast collection of recipes for daily meals, as well as specialized dishes for children and the sick. It provides minute directions for managing various aspects of family life and includes engravings that depict the unique kitchen design and the Magic Stove, a notable kitchen appliance of its time. more

Author

Alexis Soyer
Alexis Soyer

Alexis Soyer (February 4, 1810 – August 5, 1858) was a French-born British chef, food writer, and social reformer. He is best known for his innovative cooking techniques, charitable work, and reforms in public dining. Soyer served as the head chef at the Reform Club in London and designed affordable, nutritious recipes for the poor. During the Crimean War, he improved the British army's diet and invented portable stoves and military cooking equipment. He authored several bestselling cookbooks, including 'The Modern Housewife' and 'The Culinary Campaign.' His work influenced the culinary industry and advanced social welfare and public health. more

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“She set about preparing her supper. It would have to be one of those classically simple meals, the sort that French peasants are said to eat and that enlightened English people sometimes enjoy rather self-consciously - a crusty French loaf, cheese, and lettuce and tomatoes from the garden. Of course there should have been wine and a lovingly prepared dressing of oil and vinegar, but Dulcie drank orange squash and ate mayonnaise that came from a bottle.”

“Sometimes the table was graced with immense apple-pies, or saucers full of preserved peaches and pears; but it was always sure to boast an enormous dish of balls of sweetened dough, fried in hog's fat, and called doughnuts, or olykoeks - a delicious kind of cake, at present scarce known in this city, except in genuine Dutch families.”

“Speaking of food, English cuisine has received a lot of unfair criticism over the years, but the truth is that it can be a very pleasant surprise to the connoisseur of severely overcooked livestock organs served in lukewarm puddles of congealed grease. England manufactures most of the world's airline food, as well as all the food you ever ate in your junior-high-school cafeteria.”