L'Art de la Cuisine Française au XIXe Siècle

by Marie-Antoine Carême

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Recommended by

Bill Buford


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.

Stephen Mennell

Professor Emeritus of Sociology, University College Dublin

Hervé This

Director of the AgroParisTech-INRA International Centre for Molecular Gastronomy

Christophe Lavelle

Biophysicist, epigeneticist and food scientist

Raymond Sokolov

Food writer