The extraordinary life of the first celebrity chef, Alexis Soyer, who was the toast of London society in the 19th century. During the first half of the nineteenth century, Alexis Soyer, a Frenchman, was the most famous cook -- and one of the most famous men -- in London.
Written with a minimum of technical terms, this book includes basic instructions on how to assess the patient and the problem, from cuts, bites and burns through drowning, fractures and poisons, to strokes, heart attacks and head injuries.
