Little is known of the early life of the French chef Louis Eustache
Ude (d.1846). He claims in this work, first published in 1813 and
reissued here in its 1827 eighth edition, to have had 'upwards of
forty years practice and assiduous application to the study of his
profession'. The book describes him as 'ci-devant cook to Louis
XVI', but the greater part of his career was spent in England. His
first English employer, the earl of Sefton, paid him the
considerable sum of 300 guineas a year. After twenty years, Ude
moved on, to the United Services Club and then to the duke of
York's household, though he was most famous for his cooking at a
notorious gambling club, Crockford's, between 1828 and 1838. Ude
attempts to convey to professional English cooks 'a knowledge of
the science of French cookery', which he naturally regards as
superior to all others.
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