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Field name | Value |
---|---|
Reference | 3068102147323 |
Library/Archive | The New York Academy of Medicine |
Title | Le pâtissier royal parisien, Tome II |
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 | Covers a variety of elaborate table centrepieces. |
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. Third edition. |
Copyright and Source Archive | Content compilation © 2020, by The New York Academy of Medicine. All rights reserved. |