Pantropheon by Alexis Soyer is a fascinating culinary book that explores the history and art of cooking. Soyer, a renowned French chef in the 19th century, shares his knowledge and expertise on various cooking techniques, ingredients, and recipes in this comprehensive guide.

The book is divided into different sections, each focusing on a specific aspect of cooking such as sauces, meats, vegetables, and desserts. Soyer provides detailed instructions and tips on how to prepare and cook a wide range of dishes, from simple classics to elaborate gourmet creations.

What sets Pantropheon apart from other cookbooks is Soyer's innovative approach to cooking. He introduces new and creative ways to enhance flavors, experiment with ingredients, and elevate dishes to a whole new level. His passion for food and commitment to quality are evident throughout the book, making it a valuable resource for both amateur and professional chefs.

Overall, Pantropheon is a must-have for anyone interested in learning more about the art of cooking. Soyer's timeless recipes and insightful advice make this book a classic in the culinary world, and a joy to read for anyone who appreciates good food and good cooking.

Book Description:
Soyer was a 'celebrity chef', devising innovations such as water-cooled refrigerators and adjustable temperature ovens. He developed many popular recipes and catered for 2000 guests at Queen Victoria's coronation celebration. He had a social conscience and donated a penny for every mean sold, to help alleviate the Irish famine. During the Crimean War, he laid the foundations for the future British Army Catering Corps. He is credited with writing several books, including 'The Shilling Cookery Book for the People' and 'The Poor Man's Regenerator'. In this volume, he traces the history of food, food production, preparation and dining experiences. - Summary by Lynne Thompson