Narrative of Events during the Invasion of Russia by Napoleon Bonaparte: And the Retreat of the French Army, 1812 (Cambridge Library Collection Series - Naval and Military History)
From the publishers
A colourful British general, Robert Wilson (1777-1849) was knighted many times over by crowned heads, but never by his own monarch. Described by Wellington as 'a very slippery fellow', he fought in the Peninsular and Napoleonic wars, and his published account of the Egyptian campaign resulted in Napoleon complaining to the British government about accusations of his cruelty towards prisoners and his own men. Following the invasion of Russia, Wilson was seconded to Kutuzov's army, and was present at all the major engagements. Edited by his nephew and published in 1860, this second edition of Wilson's journal includes personal and official correspondence from Tsar Alexander I and his generals, and gives not only detailed accounts of troop movements and strategy, but also vivid descriptions of the savagery meted out by both sides. It remains an essential source of information on one of history's most famous military retreats.
About the author
Robert Wilson (1777-1849) fought in the Peninsular and Napoleonic wars, and in 1812 was seconded to the Russian army. Published in 1860, this journal gives not only detailed accounts of the war's progress, but also vivid descriptions of the savagery meted out by both sides during this famous military campaign.
Place and publisher: Cambridge: Cambridge Universty Press
Date of publication: 2012
Number of pages: 446
This week’s book(s):
From the publishers:
"Re-create a royal menu at home with Royal Collection Trust's first-ever cookbook. Written by the Royal Chef and the Deputy Master of The Queen's Household, A Royal Cookbook presents four three-course menus adapted from those prepared in the kitchens of Buckingham Palace and served to guests of Her Majesty The Queen. [...] Over 50,000 people are welcomed to Buckingham Palace each year as The Queen's guests at State Banquets, lunches, dinners, receptions and garden parties. For official royal occasions, many dishes are presented on porcelain from the Royal Collection, such as the magnificent Coronation Service, most recently used at the State Banquet for the President of the Republic of Korea in November 2013. One of the most ambitious china services ever produced by an English factory, it was commissioned by William IV from the Rockingham Works and first used at Queen Victoria's Coronation Banquet in 1838.
A Royal Cookbook also tells the story of royal dining through history; from the first recorded serving of 'ice cream' in England at the Garter Banquet for Charles II in 1671 to the thousands of dishes eaten at George IV's extravagant Coronation Banquet, including 160 tureens of soup and 400 jellies and creams."
Place and publisher: London: Royal Collection Trust
Date of publication: 2014
Number of pages: 120
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