Le Pâtissier Royal Parisien

by Marie-Antoine Carême

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Recommended by

William Curley

Patissier and chocolatier

He is known as the chef of kings and is the forefather of modern cuisine. This was his first book and paved the way for the ‘Golden Era’ of patisserie in the 1800s. This book is in 2 volumes and was released in 1815 but is full of well-known dishes which are still popular today. He is famed for his piece’ montee’, which are illustrated engravings throughout the book.

Anton Mosimann

Chef, restaurateur and author