The chef at war

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. Content: *1: How it All Began*2: Off to the War*3: A Tour Round the Kitchen*4: Three Weeks at Scutari*4: Camp Life at Headquarters*5: My Great Field Day*6: Soyer Tres Heureux*7: Soyer's Hospital Diets*8: Soyer's Field and Barrack Cookery for the Army*9: Bill of Fare for London Suppers