The Gastronomic Regenerator


Book Description

Reproduction of the original: The Gastronomic Regenerator by Alexis Soyer
















The Gastronomic Regenerator: A Simplified and Entirely New System of Cookery


Book Description

This work is a cookery-book with a thousand gastronomic reflections, throughout which the author has closely followed the plain rules of simplicity, so that every receipt can not only clearly be understood, but easily executed.




The Pantropheon, Or, History of Food, and Its Preparation, from the Earliest Ages of the World


Book Description

A classic work on diet and agricultural methods of the ancients, illustrated with examples of utensils and dishes. Covers nearly every possible aspect of food and its preparation in ancient times; the mythological origin of specific foodstuffs; agricultural, milling and marketing practices; detailed recipes; even an in-depth study of the gastronomy and sociology of the Roman banquet table. It has now more or less been established that author of this idealistic work was one Adolphe Duhart-Fauvet who sold his manuscript to Soyer to be translated by him, however Soyer makes no mention of Duhart-Fauvet and claimed the work as his own.




Portrait of a Chef


Book Description

A 1938 biography of the flamboyant Alexis Soyer (1810-58), arguably the greatest chef of the nineteenth century.




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