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A Shilling Cookery for the People
by
- Original publisher
- Geo. Routledge & Company
- Date of publication
- 1854
Recommended by
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Glyn Hughes
Food historian
Chief cook at London's prestigious Reform Club, Soyer was a huge self-publicist and celebrity who did public 'performance cookery' and marketed his own range of kitchen equipment and bottled sauces. Generally accused - unlike today's celebrity cooks - of general toadying to the upper classes, he produced this low-cost cookbook to patronisingly tell the lower-classes how to cook Red Herrings and Simplified Hodge-Podge
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Regula Ysewijn
Food photographer, writer and graphic designer
Written during Victorian times, and mentioning lots about the life of plain folk living in London. You almost walk the streets with him, you sit with him in the dark cottage where he shows an old lady how to braise an ox cheek. the book is full of stories as well as recipes. And shows a cooking which is aimed at the lower class rather than the upper class which had dominated cookery books for the centuries before.
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Henry Notaker
Literary historian
One of the cookbooks Soyer published for different classes in Britain.