L'Art de la Cuisine Française au XIXe Siècle

By Marie-Antoine Carême

Original Publisher
Date of publication
1833
ISBN
2228888621

Why aren’t the recipes for this book available on ckbk?

We are building our collection of cookbooks all the time. This book is on our wish list, but it is not yet available on ckbk.

Books which are part of ckbk's collection show one of these two logos:

  • now available on ckbk now available on ckbk
  • coming soon to ckbk coming soon to ckbk

Recommended by

Bill Buford

Author

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.

Raymond Sokolov

Food writer

Hervé This

Director of the AgroParisTech-INRA International Centre for Molecular Gastronomy

Christophe Lavelle

Biophysicist, epigeneticist and food scientist

Stephen Mennell

Professor Emeritus of Sociology, University College Dublin

Loading