Not by Bread Alone: America's Culinary Heritage

Marie Antonin Carême
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Marie Antonin Carême (1783-1833), often called the father of French cuisine, was one of the most prolific food writers of the 19th century. During his long career, he was chef for Talleyrand, Czar Alexander I, George IV, and Baron Rothschild. Carême codified the four primary families of French sauces that form the basis of classic French cooking to this day–espagnole, vélouté, allemande, and béchamel. Thanks to Carême’s books, French chefs working at home and abroad had a basic, shared vocabulary to refer to in their cooking.

L’Art de la Cuisine Français au Dix-Neuvième Siècle is an exhaustive survey of classic French cooking. Published near the end of Carême’s career as a master pâtissier and chef, the three-volume work was completed after his death by his friend and colleague Armand Plumerey.

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Marie Antonin Carême. L'Art de la Cuisine Française au Dix-Neuviême Siêcle. Paris: L'auteur, 1833-1844.
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early cookbooks
american taste
the elegant table
temperance and prohibition
food nutrition and science
corpulency, leanes, and dietary reform
kitchen technology
food processing and manufacture
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