L’Art De La Cuisine Francaise Au Dix-Neuvieme Siecle

$350.00 Add to cart

Product Information

Careme, M. Antonin.┬áTome II. Paris: Chez Jules Renouard , 1847. 342 pages. 22 x 14 cm. [j-xxviij Aphorismes, xxix-xxxj Trait de Devouement d’un Domestique] Nine fold-out plates (numbered 2-10) plus many small vignettes throughout the book. This is Volume 2 of 5 from the man considered one of the first internationally renowned “celebrity chefs” and the father of the elaborate style of cooking known as “grande cuisine.” Careme gained fame in Paris for his “pieces montees,” elaborate constructions used as centerpieces which he modeled on temples, pyramids, and ancient ruins. La Cuisine Francaise is an exhaustive survey of classic French cooking. The first three volumes were published while Careme was still alive in 1833, the last two volumes were added by his friend and colleague Plumerey. Volume II describes the preparation and presentations of soups, stews, large fish, game, ham, poultry and accompanying sauces. Marbled endpapers, front hinges cracked but holding. 1/2 cm. loss to head of spine. Orig. marbled boards, brown half calf, raised bands, title in gilt. Good. Hardcover.