Cooking for Kings: The Life of Antonin Careme, the First Celebrity Chef
| Author | : | |
| Rating | : | 4.75 (893 Votes) |
| Asin | : | 0802714366 |
| Format Type | : | paperback |
| Number of Pages | : | 288 Pages |
| Publish Date | : | 2016-09-08 |
| Language | : | English |
DESCRIPTION:
FAST SERVICE: CLEAN, NEW BOOK Fabricus This was a very interesting read about the beginning of the modern foodie movement and the Frenchman responsible for it. The historic recipies included make it possible for a modern reader to eat as royalty once did.. A must for cooks and history buffs A Customer Careme was THE celebrity chef. Suprisingly some of the recipes are really not difficult, but the whole menu is decadent. His life was fascinating, and it makes a great read for the summer, planning scrumptios feasts for the fall.I loved the book and thoroughly reccommend it to anyone interested in the XIX century in Europe. It gives a great glimpse of life below stairs, but there is still a scent of lost glamour and luxury. Fun read, uncomplicated. "Great Resource if you love the British Regency Era" according to Jill. I'm in love with this book! I'm interested in the Napoleonic era (so of course swooned over the descriptions of pink butter sauce and light green sauce for the eels at Napoleon's brother's wedding - reflecting the Neoclassical colours that Josephine favored - and the rest), and am also intersted in Regency England - so the description and pictures of the feast for the Prince Regent at Brighton Pavillion alone were well worth the price of the book for me (everything else, which is excellent, is icing on the cake) - the cover photo is a partial
In this well-researched book, Ian Kelly deftly recounts the exploits of this remarkable man." JACQUES PÉPINAunique feast of biography and Regency cookbook, Cooking for Kings takes readers on a chef's tour of the palaces of Europe in the ultimate age of culinary indulgence.Drawing on the legendary cook's rich memoirs, Ian Kelly traces Antonin Carême's meteoric rise from Paris orphan to international celebrity and provides a dramatic below-stairs perspective on one of the most momentous, and sensuous, periods in European historyFirst Empire Paris, Georgian England, and the Russia of War and Peace.Carême had an unfailing ability to cook for the right people in the right place at the right time. "Cuisinier, architect, and one of the most prolific writers of the 19th century, Carême was the founder of a classic cuisine that would influence generations of chefs. In the
Carême (1783–1833) was born poor in Paris, and by his late 20s he was already Europe's most famous chef. Copyright © Reed Business Information, a division of Reed Elsevier Inc. The scale of Carême's meals will astonish today's readers: he served literally hundreds or even thousands of elaborate dishes for throngs of guests. He'd cook for weeks on end without a break, and Kelly theorizes that he eventually died of "low-level carbon-monoxide poisoning after a lifetime of cooking over charcoal in confined spaces." Worse, this superchef was buried in an unmarked grave and no one attended his funeral (due to a cholera epidemic). 18 color and 13 b&w illus. All rights reserved. From Publishers Weekly Readers who enjoy being privy to the evocative details of a past era will devour this book, and foodies will have a field day with the engrossing story of a man who literally died for gastronomy. .