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Soyer's brilliant memoir, published in 1856 and never since reprinted. A vivid account of the Crimean War and of Soyer's inventions and recipes for feeding armies in the field. He was as important in the Crimea as Florence Nightingale, for his influence on the reform of army feeding enabled wounded soldiers to survive. A modified version of the Soyer stove was still in use in the Gulf War. Introductions by Elizabeth Ray and military historian Michael Barthorp.
About the Author
Alexis Benoit Soyer (1810-1858) was born in France and fled to England during the July revolution of 1830. After working for various British notables, Soyer became head chef of the Reform Club in 1837 where he redesigned the kitchens, introducing many innovations including cooking with gas, water-cooled refrigeration and ovens with adjustable temperatures. He famously prepared breakfast for 2000 people in the Club when Queen Victoria was crowned in 1838. He wrote a number of books and even in this he had concern for the ordinary household as the titles of many of his book suggest. Major Michael Barthorp, distinguished military historian, specializes in the period 1815-1914 and has written two books on the Crimean campaign. Elizabeth Ray studied at the London School of Economics and was a social worker in London and Kent for many years. Always interested in domestic and social history, she has written several cookery books and a biography of Alexis Soyer, as well as contributing to such magazines as Homes and Gardens and writing a food column for the Sunday Telegraph. She is the widow of the wine writer Cyril Ray, which whom she wrote Wine with Food.
Soyer's brilliant memoir, published in 1856 and never since reprinted. A vivid account of the Crimean War and of Soyer's inventions and recipes for feeding armies in the field. He was as important in the Crimea as Florence Nightingale, for his influence on the reform of army feeding enabled wounded soldiers to survive. A modified version of the Soyer stove was still in use in the Gulf War. Introductions by Elizabeth Ray and military historian Michael Barthorp.
About the Author
Alexis Benoit Soyer (1810-1858) was born in France and fled to England during the July revolution of 1830. After working for various British notables, Soyer became head chef of the Reform Club in 1837 where he redesigned the kitchens, introducing many innovations including cooking with gas, water-cooled refrigeration and ovens with adjustable temperatures. He famously prepared breakfast for 2000 people in the Club when Queen Victoria was crowned in 1838. He wrote a number of books and even in this he had concern for the ordinary household as the titles of many of his book suggest. Major Michael Barthorp, distinguished military historian, specializes in the period 1815-1914 and has written two books on the Crimean campaign. Elizabeth Ray studied at the London School of Economics and was a social worker in London and Kent for many years. Always interested in domestic and social history, she has written several cookery books and a biography of Alexis Soyer, as well as contributing to such magazines as Homes and Gardens and writing a food column for the Sunday Telegraph. She is the widow of the wine writer Cyril Ray, which whom she wrote Wine with Food.
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