Marie Antonin Carême
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.
Marie Antonin Carême. L'Art de la Cuisine Française
au Dix-Neuviême Siêcle. Paris: L'auteur, 1833-1844.
 |
|
|
 |
 |
|
 |
 |
|
 |
 |
|
 |
 |
|
 |
 |
|
 |
 |
|
 |
 |
|
 |
|
|
 |
 |
|
 |
|
|
 |
 |
|
 |
|
|
 |
 |
|
 |
 |
|
 |
|
|
 |
 |
|
Copyright
© 2002 Division of Rare & Manuscript
Collections
2B Carl A. Kroch Library, Cornell University, Ithaca, NY, 14853
Phone Number: (607) 255-3530. Fax Number: (607) 255-9524
For
reference questions, send mail to:
rareref@cornell.edu
If you have questions or comments about the site, send mail to: webmaster.
