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Field name | Value |
---|---|
Reference | 3068102147314 |
Library/Archive | The New York Academy of Medicine |
Title | Le pâtissier royal Parisien, Tome I |
Author/Creator | Carême, Marie-Antoine |
Date | 1841 |
Collection | Special Collections |
Place of Publication | Paris, France |
Publisher | Béthune et Plon |
Document Type | Printed Cookbook; Domestic Cookbook |
Theme | Food Preparation; Gastronomy; Restaurant Culture and the Professional Chef |
Subjects | cooking cooking techniques baking cake decorating confectionery haute cuisine celebrity royalty |
Cuisine | French cuisine |
Description | Dedicated to the mouths of men and chefs in great houses. Notes that economical and practical is inseparable from haute cuisine. Long introduction followed by an essay on Carême, which demonstrates a cult of celebrity around this chef not provided in other texts of the era. Includes a vocabulary for menus and suggested menus. |
Countries | France |
Places | Paris |
Names | Carême, Marie-Antoine |
Language | French |
Additional Information | Carême was the most famous chef of the 19th century and cooked for royalty including George IV, Czar Alexander, the Court of Vienna. Table of contents at end of book. 3rd edition. |
Copyright and Source Archive | Content compilation © 2020, by The New York Academy of Medicine. All rights reserved. |