Careme was actually brilliantly translated into English throughout the 19th century--there was an enormous appetite for what he was doing--and many translations are available on library sites. The books could have been written today. Just about every classic of the French repertoire, especially patisserie, is there, formulated, in many instances, for the first time.
Biophysicist, epigeneticist and food scientist
Professor Emeritus of Sociology, University College Dublin
Director of the AgroParisTech-INRA International Centre for Molecular Gastronomy