The Art of Dessert
Featuring baroque, labor intensive food structures and compositions, Etienne's
Traite de l'office was the most complete work on the subjects in
which it specialized: hors d'oeuvres, salads, fruit dishes, and especially,
desserts. Etienne was responsible for creating the large formal banquets
and impressive presentations required by his position as chef for the
French ambassador to England, and his recipes reflect this experience.
But his book–and similar works published by other professional chefs–chronicle
the era’s increasingly complex and elevated tastes in food, and the
fashion for meticulous attention to artistic presentation.
Étienne. Traité de L'Office… Avec de
Beaux Dessins Gravés sur Acier. Paris: Laignier, 1845-46.
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Copyright
© 2002 Division of Rare & Manuscript
Collections
2B Carl A. Kroch Library, Cornell University, Ithaca, NY, 14853
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