And now, after the passing of half a century, during which
time Soyer's name has been spoken and written about by
epicures and gourmets, in terms which leave no doubt in our
minds as to the influence the man and his methods exerted on
English cookery, his grandson, Nicolas Soyer, comes before
the public in a dramatic fashion. Leaving a lucrative appoint-
ment as chef to a great and exclusive London Club, he has
devoted his attention and energies to the question of Cookery
for the People, thus carrying on the good work started by his
grandfather and giving additional luster to the family name.
Those who know Nicolas Soyer intimately have quite easily
discovered how much of the grandfather there is in the grand-
son. The same high appreciation of his art; the same inven-
tive genius; the same passion for organization; the same mag-
netic personality which characterized Alexis Soyer are typical
of Nicolas.
Originally destined for the Church, he, like his grandfather,
left the Church for the kitchen, taking service under Papon,
a famed confectioner of Clermont-Ferrand.
m
p "'i
FACSIMILE TITLE-PAGE from an early cookery book published by the
famous Chef, Alexis Soyer — the author's grandfather.
INTRODUCTION. ix
Like his illustrious ancestor, he came to London, and, after
preliminary appointments in various large kitchens, became in
turn chef to the Dowager Duchess of Newcastle, and Sir
Herbert Nay lor-Ley land, followed by a period of eight or nine
years, during which he speculated with varying success in cer-
tain large enterprises, until at last he returned to his old love
and became chef to Lord Suffolk, a post which he relinquished
to become head of the kitchen to that exclusive coterie known
as Brooks's Club.
Whilst at Brooks's he tickled the noble palates of those tip-
stairs with dishes, the flavor and perfect cooking of which
excited wonder and comment. The situation was truly comic,
for Soyer was at this time nearing perfection in a series of
experiments towards Cookery Reformation intended to benefit
the masses, and was concluding his experiments by practicing
on the delicate digestions of the most select of the " Upper Ten
Thousand."
Nothing remained but to wait for a favorable opportunity
to bring his scheme before the world, and this came at last in
an indirect fashion by reason of a challenge from a German
rival, who claimed great and lasting benefits from the use of a
special stove which he had invented.
Soyer accepted the challenge and launched his sensational
Paper-Bag Cookery, a system of economical cookery which
took the public by storm, and is now, one year after its intro-
duction, practiced by delighted housewives in many kitchens
throughout the world. Praise, criticism and controversy have
been lavished on Soyer's Paper-Bag Cookery, and they have
combined in making the name of Soyer to-day equal, if not
excel, the popularity accorded the family name in the days of
an older generation.
Page 3
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
And now, after the passing of half a century, during which time Soyer's name has been spoken and written about by epicures and gourmets, in terms which leave no doubt in our minds as to the influence the man and his methods exerted on English cookery, his grandson, Nicolas Soyer, comes before the public in a dramatic fashion. Leaving a lucrative appointment as chef to a great and exclusive London Club, he has devoted his attention and energies to the question of Cookery for the People, thus carrying on the good work started by his grandfather and giving additional luster to the family name.
Those who know Nicolas Soyer intimately have quite easily discovered how much of the grandfather there is in the grandson. The same high appreciation of his art; the same inventive genius; the same passion for organization; the same magnetic personality which characterized Alexis Soyer are typical of Nicolas.
Originally destined for the Church, he, like his grandfather, left the Church for the kitchen, taking service under Papon, a famed confectioner of Clermont-Ferrand.
m
p "'i
FACSIMILE TITLE-PAGE from an early cookery book published by the famous Chef, Alexis Soyer — the author's grandfather.
INTRODUCTION. ix
Like his illustrious ancestor, he came to London, and, after preliminary appointments in various large kitchens, became in turn chef to the Dowager Duchess of Newcastle, and Sir Herbert Naylor-Leyland, followed by a period of eight or nine years, during which he speculated with varying success in certain large enterprises, until at last he returned to his old love and became chef to Lord Suffolk, a post which he relinquished to become head of the kitchen to that exclusive coterie known as Brooks's Club.
Whilst at Brooks's he tickled the noble palates of those upstairs with dishes, the flavor and perfect cooking of which excited wonder and comment. The situation was truly comic, for Soyer was at this time nearing perfection in a series of experiments towards Cookery Reformation intended to benefit the masses, and was concluding his experiments by practicing on the delicate digestions of the most select of the " Upper Ten Thousand."
Nothing remained but to wait for a favorable opportunity to bring his scheme before the world, and this came at last in an indirect fashion by reason of a challenge from a German rival, who claimed great and lasting benefits from the use of a special stove which he had invented.
Soyer accepted the challenge and launched his sensational Paper-Bag Cookery, a system of economical cookery which took the public by storm, and is now, one year after its introduction, practiced by delighted housewives in many kitchens throughout the world. Praise, criticism and controversy have been lavished on Soyer's Paper-Bag Cookery, and they have combined in making the name of Soyer to-day equal, if not excel, the popularity accorded the family name in the days of an older generation.