|
Louis Eustache Ude
Louis Eustache Ude ( – 10 April 1846) was a French chef and writer who spent the majority of his culinary career in England. The best known French cook in Britain before Alexis Soyer, he was the author of an influential cookbook, ''The French Cook'', first published in 1813 with thirteen new editions being written over the next three decades. After leaving an apprenticeship in the kitchens at the Palace of Versailles, Ude is thought to have tried numerous other occupations before returning to cooking and rising to the top of the profession. He eventually moved to England, where Ude was credited with introducing ''haute cuisine'' to the country. His clients included members of the British nobility, royal family and gentlemen's clubs. Early life Ude was born in France . Little is known for certain about his early years.Levy, Paul and Robert Brown"Ude, Louis-Eustache" ''Oxford Dictionary of National Biography'', Oxford University Press, 2004 In a biographical sketch written in 18 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Croxteth Hall
Croxteth Hall is a country estate and Grade II* listed building in the West Derby suburb of Liverpool, England. It is the former country estate and ancestral home of the Molyneux (surname), Molyneux family, the Earl of Sefton, Earls of Sefton. After the death of the seventh and last Earl in 1972, the estate passed to Liverpool City Council, which now manages the remainder of the estate following the sale of approximately half of the grounds. The remaining grounds, Croxteth Park, were at one time a hunting chase of the Molyneux family and are now open to the public. History The original house was built in about 1575, and has been expanded in several stages in Tudor architecture, Tudor, Georgian architecture, Georgian, and Queen Anne style architecture, Queen Anne styles. The principal front, the west façade, was built in 1702. During this period, a bakery and a brewery were built though during the Victorian era these were demolished. In 1874 a wing was added for visitors to the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
St George's, Hanover Square
St George's, Hanover Square, is an Church of England, Anglican church, the parish church of Mayfair in the City of Westminster, central London, built in the early eighteenth century as part of a project to build fifty new churches around London (the Queen Anne Churches). The church was designed by John James (architect), John James; its site was donated by General William Steuart (Scottish soldier), William Steuart, who laid the first stone in 1721. The building is one small block south of Hanover Square, London, Hanover Square, near Oxford Circus. Because of its location, it has frequently been the venue for High society (group), society weddings. Ecclesiastical parish A civil parish of St George Hanover Square and an ecclesiastical parish were created in 1724 from part of the ancient parish of St Martin in the Fields (parish), St Martin in the Fields. The boundaries of the ecclesiastical parish were adjusted in 1830, 1835 and 1865 when other parishes were carved out of it. Th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
United Service Club
The United Service Club was a London gentlemen's club founded in 1815 for the use of senior officers in the British Army and Royal Navy – those above the rank of Major or Commander – and the club was accordingly known to its members as "The Senior". The club closed in 1978. Because of its emphasis on senior officers, it was considered the most prestigious of London's military clubs – reflected partly in its entry fees, which were the highest of any London club in the 1880s, although there has been some speculation this was a device to limit the number of new members. History The year after it was founded, in 1816, the Club moved into its first premises in Albemarle Street. Three years later, in 1819, it moved to Charles Street and in 1828 to a purpose-built clubhouse at 116 Pall Mall, designed by the noted architect John Nash.Jackson (1937) The club house, on the corner with Waterloo Place, was built between 1826 and 1828. Its style, displaying military friezes along t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Don Juan (poem)
''Don Juan'' is an English unfinished satirical epic poem written by Lord Byron between 1819 and 1824 that portrays the Spanish folk legend of Don Juan, not as a Womanise, womaniser as historically portrayed, but as a victim easily Seduction, seduced by women.English 151-03 ''Byron's 'Don Juan' notes'' , Gregg A. Hecimovich ''Don Juan'' is a poem written in ''ottava rima'' and presented in 16 cantos in which Lord Byron derived the character of Don Juan from traditional Spanish folk legends; however, the story was very much his own. Upon publication in 1819, cantos I and II were widely criticised as immoral because Byron had so freely ridiculed the social subjects and public figures of his time.Coleridge, "Introduction", p. 000. [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lord Byron
George Gordon Byron, 6th Baron Byron (22 January 1788 – 19 April 1824) was an English poet. He is one of the major figures of the Romantic movement, and is regarded as being among the greatest poets of the United Kingdom. Among his best-known works are the lengthy narratives ''Don Juan (poem), Don Juan'' and ''Childe Harold's Pilgrimage''; many of his shorter lyrics in ''Hebrew Melodies'' also became popular. Byron was educated at Trinity College, Cambridge, before he travelled extensively in Europe. He lived for seven years in Italy, in Venice, Ravenna, Pisa and Genoa after he was forced to flee England due to threats of lynching. During his stay in Italy, he would frequently visit his friend and fellow poet Percy Bysshe Shelley. Later in life, Byron joined the Greek War of Independence to fight the Ottoman Empire, for which Greeks revere him as a folk hero. He died leading a campaign in 1824, at the age of 36, from a fever contracted after the First Siege of Missolonghi, f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Marie-Antoine Carême
Marie-Antoine Carême (; 8 June 1783 or 178412 January 1833), known as Antonin Carême, was a leading French chef of the early 19th century. Carême was born in Paris to a poor family and, when still a child, worked in a cheap restaurant. Later he became an apprentice to a leading Parisian ''pâtissier'' and quickly became known for his patisserie skills. He was deeply interested in architecture and was famous for his large ''pièces montées''table decorations sculpted in sugar, depicting classical buildings. Working with leading chefs of the day, Carême extended his knowledge to cover all aspects of cooking, and became head chef to prominent people including Charles Maurice de Talleyrand-Périgord, Tsar Alexander I of Russia and the Prince Regent in Britain. He codified and to some extent simplified classical French cookery, insisted on the finest and most expensive ingredients, and was regarded as the foremost chef of his day. Carême wrote a series of books, lavishly ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
François Pierre La Varenne
François Pierre de la Varenne (, 1615–1678 in Dijon), Burgundian by birth, was the author of ''Le Cuisinier françois'' (1651), one of the most influential cookbooks in early modern French cuisine. La Varenne's book expressed the culinary innovations that had revolutionised medieval and Renaissance French cookery in the 16th century and early 17th century. Historical context La Varenne was the foremost member of a group of French chefs, writing for a professional audience, who codified French cuisine in the age of King Louis XIV. The others were Nicolas de Bonnefons, ''Le Jardinier françois'' (1651) and ''Les Délices de la campagne'' (1654), and François Massialot, ''Le Cuisinier royal et bourgeois'' (1691), which was still being edited and modernised in the mid-18th century. The cookbook was still used in France until the French Revolution. The seventeenth century saw a culinary revolution which transported French gastronomy into the modern era. The heavily spiced fla ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Eliza Acton
Eliza Acton (17 April 1799 – 13 February 1859) was an English food writer and poet who produced one of Britain's first cookery books aimed at the domestic reader, '' Modern Cookery for Private Families''. The book introduced the now-universal practice of listing ingredients and giving suggested cooking times for each recipe. It included the first recipes in English for Brussels sprouts and for spaghetti. It also contains the first recipe for what Acton called " Christmas pudding"; the dish was normally called plum pudding, recipes for which had appeared previously, although Acton was the first to put the name and recipe together. Acton was born in 1799 in Sussex. She was raised in Suffolk where she ran a girls' boarding school before spending time in France. On her return to England in 1826 she published a collection of poetry and released her cookery book in 1845, aimed at middle class families. Written in an engaging prose, the book was well received by reviewers. It ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Maria Rundell
Maria Eliza Rundell (née Ketelby; 1745 – 16 December 1828) was an English writer. Little is known about most of her life, but in 1805, when she was over 60, she sent an unedited collection of recipes and household advice to John Murray, of whose family—owners of the John Murray publishing house—she was a friend. She asked for, and expected, no payment or royalties. Murray published the work, '' A New System of Domestic Cookery'', in November 1805. It was a huge success and several editions followed; the book sold around half a million copies in Rundell's lifetime. The book was aimed at middle-class housewives. In addition to dealing with food preparation, it offers advice on medical remedies and how to set up a home brewery and includes a section entitled "Directions to Servants". The book contains an early recipe for tomato sauce—possibly the first—and the first recipe in print for Scotch eggs. Rundell also advises readers on being economical with their food and a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hannah Glasse
Hannah Glasse (; March 1708 – 1 September 1770) was an English cookery writer of the 18th century. Her first cookery book, ''The Art of Cookery Made Plain and Easy'', published in 1747, became the best-selling recipe book that century. It was reprinted within its first year of publication, appeared in 20 editions in the 18th century, and continued to be published until well into the 19th century. She later wrote ''The Servants' Directory'' (1760) and ''The Compleat Confectioner'', which was probably published in 1760; neither book was as commercially successful as her first. Glasse was born in London to a Northumberland landowner and his mistress. After the relationship ended, Glasse was brought up in her father's family. When she was 16 she eloped with a 30-year-old Irish Subaltern (military), subaltern then on half-pay and lived in Essex, working on the estate of the Earls of Donegall. The couple struggled financially and, with the aim of raising money, Glasse wrote ''The A ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Robert May (cook)
Robert May (1588 – in or after 1664) was an English professional chef who trained in France and worked in England. He is best known for writing and publishing the 1660 cookbook '' The Accomplisht Cook''. It was the first major book of English recipes, and contains instructions for many soups and broths, as well as recipes for both sweet and savoury pies. Background May was born in Wing, Buckinghamshire to Edwarde and Joan Mayes in 1588; however, he was not baptised until 2 April 1592. His father worked at Ascott Park as the chief cook to the Dormer family. At age ten, May was sent to Paris by Lady Dormer—where he trained for five years to become a chef. Following his training, he served his apprenticeship in London, working for Arthur Hollinsworth (cook to the Grocer's Hall and Star Chamber). After his apprenticeship, May returned to Wing and became one of the five cooks reporting to his father at Ascott Park. In the mid-1630s Sir Anthony Browne employed May to be the chef a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
