Author(s): Ruth Brandon
During the first half of the nineteenth century, Alexis Soyer, a Frenchman, was the famous cook - and one of the famous men - in London. This title presents life of the Alexis Soyer, who was the toast of London society in the 19th century.
"...If you are unacquainted with Soyer and his works, it is worth reading this book..." (Sunday Telegraph, 23rd May 04) "... the many recipes she includes (some of which she gamely tries out) are consistently fascinating.." (Daily Telegraph, 22nd May 04) "...a biography of great interest and readability ... He emerges from this book as a figure of great talent, energy and humour..." (The Independent, 11/6/04) "...amusingly dished up over seven courses in Ruth Branon's lush The People's Chef: Alexis Soyer, A Life in Seven Courses, makes for such an interesting read." (The Times, 26/6/04) "...(Brandon) shows an infectious pleasure in her subject...Soyer emerges as a fascinating man..well-designed book..." (History Today, August 04) "... Soyer's huge, almost Balzacian personality..shines through Brandon's book..." (Spectator, September 04) "...a lovely book and a wonderful introduction to Soyer's own Culinary Campaign..." (Bulletin of the Association for the study of Travel in Egypt and the Near East, Autumn 2004)
Ruth Brandon is a historian, biographer and novelist, who uses biography to look at particular topics through individual lives. Her books have ranged from detective stories to non fiction but all explore the reasons why people think and act in the way that they do at a particular moment. Her previous books include Singer and the Sewing Machine: a Capitalist Romance, The Dollar Princesses, The Spiritualists, The New Women and the Old Men, The Life and Many Deaths of Harry Houdini, Surreal Lives, Tickling the Dragon, The Uncertainty Principle and Automobile. Prior to finding her natural medium in books, Ruth worked as a television and radio producer with the BBC and subsequently as a freelance journalist. She was educated at Girton College, Cambridge.
List of Illustrations; Acknowledgements; The Menu: 1: The Soup; 2: The Fish. 3: The Hors d'Oeuvres; 4: Releve: Mutton Cutlets Reform; 5: Entree Chaude: Famine Soup; 6: Roast: Quail a la Symposium; 7: Entremets: Turkish Delights; 8: Coffee. Soyer; Bibliography; Index.