A Shilling Cookery for the People (Classic Reprint)

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ISBN 10: 1330398742 / ISBN 13: 9781330398746

Published by -, 2018

About this Item

A Shilling Cookery for the People (Classic Reprint) This book is in very good condition and will be shipped within 24 hours of ordering. The cover may have some limited signs of wear but the pages are clean, intact and the spine remains undamaged. This book has clearly been well maintained and looked after thus far. Money back guarantee if you are not satisfied. See all our books here, order more than 1 book and get discounted shipping.

Seller Inventory # 7719-9781330398746

Bibliographic Details

• Title: A Shilling Cookery for the People (Classic Reprint)
• Publisher: -
• Publication Date: 2018
• Language: English
• ISBN 10: 1330398742
• ISBN 13: 9781330398746
• Binding: paperback
• Condition: Very Good

About this title

Synopsis

Simple, practical cookery for every kitchen Learn a full, affordable approach to cooking with the humble tools most homes already own. This edition collects clear recipes and lessons designed for the gridiron, frying-pan, iron pan, and black pot, helping artisans, cottagers, and families feed themselves well on a budget.

The book blends approachable instruction with a clear philosophy: good cooking should be within reach of every household, not a luxury. It guides you through preparing meat, vegetables, puddings, breads, sauces, beverages, and more, with practical notes on cost, timing, and technique. Expect straightforward receipts, careful steps, and tips to avoid common mistakes.

• Step-by-step receipts tailored to simple utensils


• Money-saving ideas paired with reliable flavors


• Varied recipes from meats and puddings to breads and beverages


• Observations on kitchen practice aimed at everyday cooks

Ideal for readers who want dependable, economical cooking that still delights the table.

About the Author

Soyer was a talented, dashing, flamboyant, French egocentric whose gastronomic genius was the rage and envy of mid-nineteenth-century England. He served as cook to various French and English notables between 1821 and 1837. Among them was Prince Polignac of the French Foreign Office, the Duke of Cambridge, the Duke of Sutherland, the Marquis of Waterford, and William Lloyd of Aston Hall, Oswestry. He was widely known for his triumphant tenure as master chef of the London Reform Club, a post he accepted in 1837. The day of Queen Victoria's coronation, June 28, 1838, he executed one of the greatest culinary extravaganzas of all time: a breakfast for two thousand people at Gwydyr House, where the club was temporarily housed. His banquet de luxe for 150 guests for Ibraham Pasha on July 3, 1846, has also become a culinary legend.