Carême

All the changes that took place in the world of cooking during the 1700s led to, for the first time, a difference between home cooking and professional cooking. One way we can try to understand this difference is to look at the work of the greatest chef of the period following the French Revolution, Marie-Antoine Carême (1784–1833). As a young man, Carême learned all the branches of cooking quickly, and he dedicated his career to refining and organizing culinary techniques. His many books contain the first systematic account of cooking principles, recipes, and menu making.