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Louis Eustache Ude
Louis-Eustache Ude, (''ca'' 1769 –b10 April 1846), chef and author, was the best-known French chef in London before Alexis Soyer's reign in the kitchens of the Reform Club (1837–50). Ude was the chef at Crockford's. the fashionable gentlemen's gambling and eating club in St James's Street, London. Though his father, a chef at Louis XVI's Versailles, got his son an apprenticeship in the kitchens there, cuisine was not yet the young man's interest. Having apprenticed himself to a jeweller, then to an engraver, and after several other jobs, Ude was finally ''chef d'hôtel'' for Madame Mère, the mother of Napoleon. Having served in that capacity for some time, with the return of peace he made his way to England, where he remained for the rest of his career. For two decades he was ''chef d'hôtel'' to William Philip Molyneux, 2nd Earl of Sefton at Croxteth Hall, near Liverpool. Lord Sefton kept a great table, and paid Ude handsomely, 300 guineas annually. When Lord Sefton die ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Louis Eustache Ude
Louis-Eustache Ude, (''ca'' 1769 –b10 April 1846), chef and author, was the best-known French chef in London before Alexis Soyer's reign in the kitchens of the Reform Club (1837–50). Ude was the chef at Crockford's. the fashionable gentlemen's gambling and eating club in St James's Street, London. Though his father, a chef at Louis XVI's Versailles, got his son an apprenticeship in the kitchens there, cuisine was not yet the young man's interest. Having apprenticed himself to a jeweller, then to an engraver, and after several other jobs, Ude was finally ''chef d'hôtel'' for Madame Mère, the mother of Napoleon. Having served in that capacity for some time, with the return of peace he made his way to England, where he remained for the rest of his career. For two decades he was ''chef d'hôtel'' to William Philip Molyneux, 2nd Earl of Sefton at Croxteth Hall, near Liverpool. Lord Sefton kept a great table, and paid Ude handsomely, 300 guineas annually. When Lord Sefton die ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ebenezer Cobham Brewer
Ebenezer Cobham Brewer (2 May 1810 in Norwich – 6 March 1897 in Edwinstowe, Nottinghamshire), was a British lexicographer and the author of '' A Guide to the Scientific Knowledge of Things Familiar'', ''Brewer's Dictionary of Phrase and Fable'', and ''The Reader's Handbook'', among other reference books. Education and travels E. Cobham Brewer was the son of Elisabeth, née Kitton, and John Sherren Brewer, a Norwich schoolmaster associated with the Baptist congregation in Norwich. His father kept a school there in Calvert Street until 1824, when he opened an academy in Eaton on the outskirts. E. Cobham Brewer attended Trinity Hall, Cambridge, graduating in Law in 1836. In the meantime he was ordained in 1838. The science of the familiar On returning to Norwich to work at his father's school, Brewer compiled his first major work, '' A Guide to the Scientific Knowledge of Things Familiar,'' which appeared about 1838–1841 and became immensely popular. It followed a simple format ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kensal Green Cemetery
Kensal Green Cemetery is a cemetery in the Kensal Green area of Queens Park in the Royal Borough of Kensington and Chelsea in London, England. Inspired by Père Lachaise Cemetery in Paris, it was founded by the barrister George Frederick Carden.The Founding of Kensal Green Cemetery Accessed 7 February 2014 The cemetery opened in 1833 and comprises of grounds, including two conservation areas, adjoining a canal. The cemetery is home to at least 33 species of bird and other wildlife. This distinctive cemetery has memorials ranging from large s housing the rich and famous to many distinctive smaller graves and includes special areas dedicated to the very young. It has three ch ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Michel De Montaigne
Michel Eyquem, Sieur de Montaigne ( ; ; 28 February 1533 – 13 September 1592), also known as the Lord of Montaigne, was one of the most significant philosophers of the French Renaissance. He is known for popularizing the essay as a literary genre. His work is noted for its merging of casual anecdotes and autobiography with intellectual insight. Montaigne had a direct influence on numerous Western writers; his massive volume ''Essais'' contains some of the most influential essays ever written. During his lifetime, Montaigne was admired more as a statesman than as an author. The tendency in his essays to digress into anecdotes and personal ruminations was seen as detrimental to proper style rather than as an innovation, and his declaration that "I am myself the matter of my book" was viewed by his contemporaries as self-indulgent. In time, however, Montaigne came to be recognized as embodying, perhaps better than any other author of his time, the spirit of freely entertain ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cook Book
A cookbook or cookery book is a kitchen reference containing recipes. Cookbooks may be general, or may specialize in a particular cuisine or category of food. Recipes in cookbooks are organized in various ways: by course (appetizer, first course, main course, dessert), by main ingredient, by cooking technique, alphabetically, by region or country, and so on. They may include illustrations of finished dishes and preparation steps; discussions of cooking techniques, advice on kitchen equipment, ingredients, and substitutions; historical and cultural notes; and so on. Cookbooks may be written by individual authors, who may be chefs, cooking teachers, or other food writers; they may be written by collectives; or they may be anonymous. They may be addressed to home cooks, to professional restaurant cooks, to institutional cooks, or to more specialized audiences. Some cookbooks are didactic, with detailed recipes addressed to beginners or people learning to cook particular dishes ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Charles Elmé Francatelli
Charles Elmé Francatelli (180510 August 1876) was an Italian British cook, known for his cookery books popular in the Victorian era, such as ''The Modern Cook''. Biography Francatelli was born in London, of Italian descent, in 1805. He was educated in France, where he studied the art of cookery under Marie-Antoine Carême. Returning to England, he was employed successively by various noblemen, subsequently becoming chief chef of the St James's Club, popularly known as Crockford's club. He left Crockford's to become chief cook to Queen Victoria from 9 March 1840 to 31 March 1842, and then returned to Crockford's. He was managing steward of the Coventry House Club from the day it opened on 1 June 1846 until it closed on 25 March 1854, and at the Reform Club from 1854 to 1861. He was Manager of the St James's Hotel, at the corner of Berkeley Street and Piccadilly, from 1863 to 1870. He worked as chef de cuisine to the Prince and Princess of Wales at the nearby Marlborough House f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Benjamin Disraeli
Benjamin Disraeli, 1st Earl of Beaconsfield, (21 December 1804 – 19 April 1881) was a British statesman and Conservative politician who twice served as Prime Minister of the United Kingdom. He played a central role in the creation of the modern Conservative Party, defining its policies and its broad outreach. Disraeli is remembered for his influential voice in world affairs, his political battles with the Liberal Party leader William Ewart Gladstone, and his one-nation conservatism or "Tory democracy". He made the Conservatives the party most identified with the British Empire and military action to expand it, both of which were popular among British voters. He is the only British prime minister to have been of Jewish origin. He was also a novelist, publishing works of fiction even as prime minister. Disraeli was born in Bloomsbury, then a part of Middlesex. His father left Judaism after a dispute at his synagogue; Benjamin became an Anglican at the age of 12. A ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
William Crockford
William Crockford (13 January 1776 – 24 May 1844) was an English Regency entrepreneur; horse racing enthusiast and proprietor of the infamous gambling club Crockford's who became one of the richest men in England. Life Crockford was born 13 January 1776 in Temple Bar, London, the son of a fishmonger, and for some time himself carried on that business. He married firstly (1801) Mary Lockwood and secondly (20 May 1812 St George's Hanover Square) Sarah Frances Douglass. After winning a large sum of money (according to one story, £100,000) either at cards or by running a gambling establishment, he built a luxurious gambling house designed by Benjamin and Philip Wyatt at 50-53 St James's Street in 1827. In order to ensure exclusiveness, he organised the house as a members' club under the name "The St James's Club" though popularly known as " Crockford's Club" and it quickly became the rage – every English social celebrity and every distinguished foreigner visiting London hasten ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chef De Cuisine
A chef de cuisine (, French for ''head of kitchen'') or head chef is a chef that leads and manages the kitchen and chefs of a restaurant or hotel. A chef patron (feminine form ''chef patronne'') (French for ''boss chef'') or executive chef is a chef that owns and/or manages restaurants and their staffs (e.g. head chefs). Function The chef de cuisine is in charge of all activities related to the kitchen, which usually includes creating menus, managing kitchen staff, ordering and purchasing stock and equipment, plating design, enforces nutrition, safety, and sanitation, and ensuring the quality of the meals that are served in the restaurant. Chef de cuisine is the traditional French term, meaning "chief of the kitchen" or "kitchen manager", from which the English word chef is derived. Head chef is often used to designate someone with the same duties as an executive chef but, in larger restaurants there is usually someone in charge of a head chef such a general manager, who m ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Frederick Augustus, Duke Of York
Prince Frederick, Duke of York and Albany (Frederick Augustus; 16 August 1763 – 5 January 1827) was the second son of George III, King of the United Kingdom and Hanover, and his consort Charlotte of Mecklenburg-Strelitz. A soldier by profession, from 1764 to 1803 he was Prince-Bishop of Osnabrück in the Holy Roman Empire. From the death of his father in 1820 until his own death in 1827, he was the heir presumptive to his elder brother, George IV, in both the United Kingdom of Great Britain and Ireland and the Kingdom of Hanover. Frederick was thrust into the British Army at a very early age and was appointed to high command at the age of thirty, when he was given command of a notoriously ineffectual campaign during the War of the First Coalition, a continental war following the French Revolution. Later, as Commander-in-Chief during the Napoleonic Wars, he oversaw the reorganisation of the British Army, establishing vital structural, administrative and recruiting reformsGlov ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Guinea (coin)
The guinea (; commonly abbreviated gn., or gns. in plural) was a coin, minted in Great Britain between 1663 and 1814, that contained approximately one-quarter of an ounce of gold. The name came from the Guinea region in West Africa, from where much of the gold used to make the coins was sourced. It was the first English machine-struck gold coin, originally representing a value of 20 shillings in sterling specie, equal to one pound, but rises in the price of gold relative to silver caused the value of the guinea to increase, at times to as high as thirty shillings. From 1717 to 1816, its value was officially fixed at twenty-one shillings. In the Great Recoinage of 1816, the guinea was demonetised and the word "guinea" became a colloquial or specialised term. Although the coin itself no longer circulated, the term ''guinea'' survived as a unit of account in some fields. Notable usages included professional fees (medical, legal, etc.), which were often invoiced in guineas, and h ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chef
A chef is a trained professional cook and tradesman who is proficient in all aspects of food preparation, often focusing on a particular cuisine. The word "chef" is derived from the term ''chef de cuisine'' (), the director or head of a kitchen. Chefs can receive formal training from an institution, as well as by apprenticing with an experienced chef. There are different terms that use the word ''chef'' in their titles, and deal with specific areas of food preparation. Examples include the ''sous-chef'', who acts as the second-in-command in a kitchen, and the ''chef de partie'', who handles a specific area of production. The kitchen brigade system is a hierarchy found in restaurants and hotels employing extensive staff, many of which use the word "chef" in their titles. Underneath the chefs are the ''kitchen assistants''. A chef's standard uniform includes a hat (called a ''toque''), neckerchief, double-breasted jacket, apron and sturdy shoes (that may include steel or plasti ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
