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Updated: May 16, 2025
Johnstone benevolently adapted her labours to her countrywomen and the unworthier Southrons alike. I imagine, however, that of all the latter-day master-cooks, Alexis Soyer is most remembered. His "Gastronomic Regenerator," a large and handsome octavo volume of between 700 and 800 pages, published in 1846, lies before me.
Splendid in all things, Wolsey astounded envious nobles by the magnificence of his banquets, and the lavish expenses of his kitchens, wherein his master-cooks wore raiment of richest materials the chef of his private kitchen daily arraying himself in a damask-satin or velvet, and wearing on his neck a chain of gold.
Then he prepared for his guest pilaf, the celebrated Turkish dish consisting of rice cooked with sheep's flesh, and brought him from the booths of the master-cooks and master-sugar-bakers, honey-cakes, dulchas, pistachios, sweet pepper-cakes filled with nuts and stewed in honey, and all manner of other delicacies, at the sight and smell of which Janaki began to shout that Sultan Achmed could not be better off.
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