Soyers Standard Cookery PDF Download

Excerpt from Soyer's Standard Cookery: A Complete Guide to the Art of Cooking Dainty, Varied, and Economical Dishes for the Household There was a saying, current many years ago, that "the French have a hundred sauces and one religion, while the English are a nation of a hundred religions and one sauce." This friendly gibe has lost its point, for while the French have retained their hundred sauces, and even added to the number, they have come near to losing - if they have not lost - their one religion; while the English, with their tale of religions undiminished, have, thanks to their French neighbors, given kindly welcome to more than ten times one hundred sauces, and made it difficult to trace the one which used to reign in solitary state. And this remarkable change dates from that significant period - the early days last century - when, balked of our subjugation by the sword, the gallant Frenchmen came, saw and conquered us with a force comprised of but two enterprising chefs, armed with nothing more warlike than their toasting-forks and brains-marie! Louis Eustache Ude and Alexis Soyer were the names of the doughty ones, and while both achieved fame in their day, it was given only to Alexis Soyer to have his name lastingly engraved on the Scroll of Fame. "The impression grows on us," said The Globe, in a burst of enthusiasm, "that the man of the age is neither Sir Robert Peel, nor Lord John Russell, nor even Ibrahim Pacha, but Alexis Soyer." "Soyer has taught us to eat not to appease hunger, but to elevate the soul," said The Times in 1847, whilst George Augustus Sala, with a magnanimity the more remarkable because he so seldom praised, wrote of his one-time patron: - "He was, in more than one sense, a public benefactor, and won the respect of all by a great capacity for organization, and by the manliness, simplicity, and uprightness of his character." Born in 1809 at Miaux-en-Brie, Soyer was destined by his parents for the service of the Church, but the life ecclesiastical proved not to his taste, so in 1820 he went to Paris, and was apprenticed to a cook at Grignon. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.