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Reproduction of the original: The Gastronomic Regenerator by Alexis Soyer
This work is a cookery-book with a thousand gastronomic reflections, throughout which the author has closely followed the plain rules of simplicity, so that every receipt can not only clearly be understood, but easily executed.
Soyer presents a history of food focusing on the table of classical antiquity and food in ancient times: agriculture, milling, recipes, mythological origin, ingredients, utensils, exotic dishes, dining habits and customs, and spices and seasonings.
A 1938 biography of the flamboyant Alexis Soyer (1810-58), arguably the greatest chef of the nineteenth century.