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Cooking for Kings: The Life of Antonin Careme, the First Celebrity Chef By Ian Kelly, Cooking for Kings The Life of Antonin Careme, the First May , Cooking for Kings The Life of Antonin Careme, the First Celebrity Chef Ian Kelly on FREE shipping on qualifying offers Cuisinier, architect, and one of the most prolific writers of the th century, Carme was the founder of a classic cuisine that would influence generations of chefs In this well researched book Cooking for Kings The Life of Antonin Carme, the First Sep , Cooking for Kings is an excellent look at the world s first celebrity chef A must for all gastronomes It also illustrates a different side of the regency period that isn t generally known Well written, if a little slow, the book is itself a masterpiece of the publishing art Beautiful typeface, smooth paper and wonderful illustrations. Cooking for Kings The Life of Antonin Carme, the First Cooking for Kings is his first book.Ian was recently featured on CBS Sunday Morning, CBS TV He has also written and presented THE REGENCY BANQUET, a syndicated program for Channel in the UK, and A TASTE OF HISTORY , a new regular feature on the Richard Judy Show which looks at the history of food and the food historical figures would have themselves eaten. Cooking for Kings The Life of Antonin Carme, the First May , Cooking for Kings is his first book.Ian was recently featured on CBS Sunday Morning, CBS TV He has also written and presented THE REGENCY BANQUET, a syndicated program for Channel in the UK, and The Cooking Studio and Classes Kings Food Markets Sondra Sen was one of the original King s Cooking instructors and has been teaching Indian Cooking at the studio since She has also taught at Ninety Acres Culinary Center in Peapack Gladstone, NJ and has published a cookbook, Entertaining with Indian Food, which is Best King Fish Recipes Yummly Pan Fried King Fish Cooking with Thas garam masala, ground fennel, lemon juice, ground pepper, chili powder and British Fish Pie with Scallops and King Prawns The Petite Cook Recipes King Arthur Flour Discover King Arthur Flour s wide ranging collection of thousands of recipes, covering everything you love to bake from apple pie to yeast bread.

  • Title: Cooking for Kings: The Life of Antonin Careme, the First Celebrity Chef
  • Author: Ian Kelly
  • ISBN: 9780802777317
  • Page: 359
  • Format: Paperback
  • Cuisinier, architect, and one of the most prolific writers of the 19th century, Car me was the founder of a classic cuisine that would influence generations of chefs In this well researched book, Ian Kelly deftly recounts the exploits of this remarkable man JACQUES P PINAunique feast of biography and Regency cookbook, Cooking for Kings takes readers on a chef s tour o Cuisinier, architect, and one of the most prolific writers of the 19th century, Car me was the founder of a classic cuisine that would influence generations of chefs In this well researched book, Ian Kelly deftly recounts the exploits of this remarkable man JACQUES P PINAunique feast of biography and Regency cookbook, Cooking for Kings takes readers on a chef s tour of the palaces of Europe in the ultimate age of culinary indulgence.Drawing on the legendary cook s rich memoirs, Ian Kelly traces Antonin Car me s meteoric rise from Paris orphan to international celebrity and provides a dramatic below stairs perspective on one of the most momentous, and sensuous, periods in European history First Empire Paris, Georgian England, and the Russia of War and Peace.Car me had an unfailing ability to cook for the right people in the right place at the right time He knew the favorite dishes of King George IV, the Rothschilds and the Romanovs he knew Napoleon s fast food requirements, and why Empress Josephine suffered halitosis.Car me s recipes still grace the tables of restaurants the world over Now classics of French cuisine, created for, and named after, the kings and queens for whom he worked, they are featured throughout this captivating biography In the phrase first coined by Car me, You can try them yourself.
    Cooking for Kings The Life of Antonin Careme the First Celebrity Chef Cuisinier architect and one of the most prolific writers of the th century Car me was the founder of a classic cuisine that would influence generations of chefs In this well researched book Ian

    One thought on “Cooking for Kings: The Life of Antonin Careme, the First Celebrity Chef”

    1. Marie Antoine Antonin Car me was abandoned on the streets of Paris in the throes of the Terror He started working for a pastry chef, and by the time he was a teenager was creating magnificent, imaginative pastry creations suitable for display He became chef to Talleyrand, a gourmand who entertained ambassadors and royalty on behalf of the Napoleonic government From there, Car me leapt from the kitchens of one court to the next, from the Romonovs to George IV to Vienna His meticulous care and inn [...]

    2. The real story of the greatest chef of the Napoleonic era isn t much of a story Though Antonin Careme published many volumes on cuisine, only the high points of his life are known, so this short book is mostly involved with the historical background of Careme s time You get brief sketches of Careme s first major employer, the statesman Tallyrand, George IV of England, Alexander I of Russia, the Rothchilds, and various Bonapartes At times the author tries to elevate Careme through his assocation [...]

    3. Holy cannoli was this a bad book In all honesty, I couldn t finish it, but I read enough to permit myself to list it here.I guess it is interesting in the sense that it shows what results when someone who is obviously not much of a researcher nor historian writes about a historical figure who has left only a minimal paper trail.You could open this book practically at random and find something laughable For instance, Chapter 6 begins, Betsy Patterson of Balti had hopes of ending 1807 as a princes [...]

    4. Born into a poor family, Careme was abandoned and taken in by a cook, which event gave him his taste for his future career And what a career It began at an early age and he quickly became so well known that he prepared Napoleon s wedding feast, when he first encountered the nouveau riche, and went on to service such as Talleyrand, who remained a close friend all his life, the Prince Regent, the Tsare of Russia and the Rothschilds Inhaling charcoal fumes from his cooking eventually killed him but [...]

    5. A friend sent this to me because she had a spare copy from using it as a textbook in a world or european history class For a textbook, this is a great read Careme had an interesting life and travelled widely for a poor kid from Paris He was ambitious and gifted, successful both as a chef and an author, and incredibly influential on French cooking The included recipes are very interesting, if not necessarily appealing to make The writing, however, is dry and list like, so I put the book down for [...]

    6. While interesting, the interest stems mostly from the subject matter After all, Careme was the progenitor of the chef as public persona and the first to truly codify the basics of French cooking Reading about his rags to riches, or abandoned street urchin to celebrity life is, at the least, educational That aside, the book itself suffers from stilted writing, it s a bit tedious, and in the end, a bit of a bore There s almost a sense that the writer wants to prove his own importance simply based [...]

    7. one of the best historical food books I ve read Antonin Careme had a close connection to so many events that shaped the world during his time He was one of the first chefs by our modern day definition and we may never see such elaborate feasts the likes of which he created unless there is yet another made for t.v Kardashian weddinge book is also filled with recipes that give you a glimpse into the past you can literally cook the foods enjoyed by kings, queens, and dictators the way Careme prepar [...]

    8. Before Mario, Emeril, or Bobby Flay, Antonin Careme was the must have chef for European Royalty and High Society Napolean, Nordic Princes and Tsar s all vied for his services A very interesting read, providing insight to some of history s movers and shakers In a time before refrigeration or, electricity it is awe inspiring, to say the least, to read the astronomical amount of work that was involved in creating these meals, both elegant and ordinary.You ll never take your oven or mixer for grante [...]

    9. Cooking for Kings is an excellent look at the world s first celebrity chef A must for all gastronomes It also illustrates a different side of the regency period that isn t generally known Well written, if a little slow, the book is itself a masterpiece of the publishing art Beautiful typeface, smooth paper and wonderful illustrations And the recipes

    10. Fantastic little book I m a fan of cook books and history of cooking and I love it when I find a book that combines both Basically a biography of the great chef Antonin Careme, the book is scattered with recipes he wrote as well as illustrations of some of his pastry masterpieces If you re looking for an interesting but lighter fare, try this one out.

    11. More of a sketch than a biography But I loved seeing 18th and 19th century France through the veneer of high end cuisine.

    12. Great book,amazing character and learnt a lot about the history and period of that time The recipes are great fun too and an insight into how people ate in that period

    13. An interesting peek into life during a true food revolution As a modern day foodie, I enjoyed reading about the life and lasting impact of Marie Antoine Antonin Careme In this modern age where an appliance exists for every task and dining conventions are taken for granted, many of the cooking innovations of the early 1800 s were rather surprising The biography was written in a straightforward manner and I rather enjoyed the food related quotations at the beginning of each chapter I do wish we ha [...]

    14. Before Antonin Careme, chefs wore slouchy workers hats and any old color of clothing they wished But as the first celebrity chef, whose work included designing centerpieces for Napoleon s nuptials and cooking for the Prince Regent later King George IV of England , Careme insisted on the importance of hygiene in professional kitchens White clothes were his way of signifying the seriousness with which cooks should take cleanliness and those high chefs hats toques were his way of displaying the che [...]

    15. This biography argues that Car me, a French chef in the first half of the 19th century, invented modern haute cuisine It describes in great detail some of the aristocratic feasts he prepared Car me kept detailed records and wrote several books many of his recipes are featured throughout the book If you want to try them, it will take some translation, since the units of measure he uses are different from modern ones Also, make sure you have access to a food processor There are some drawings of hi [...]

    16. I m not sure what I was thinking I am by no means a gourmand, and have never even feigned an interest in cooking, but something in the way Kelly spoke about Careme on NPR a few years ago really made the chef sound like such an interesting character, almost like this Forest Gump of 19th Century France Sadly, it didn t translate very well to print form In certain cases, such as the many banquets he prepared, there is abundant detail Yet for all of that, there was a lot of information missing about [...]

    17. While there are a few pictures, and drawings of his creations, I do wish this book was a bit in depth Careme cooked at an insanely lavish time, banquets for 100 s to 1000 s, the menu lists are remarkable for the quantities a dinner in two tents along the Champs Elysee used 28,000 bottles of wine It s an easy read and great for anyone into cooking, but it s breezy and light I would have liked research on what it involved to procure such quantities and comparative economics of the time details [...]

    18. This review is based on the Kindle version This has to be the worst edited edition on kindle I ve seen in many years I did not base my review on the copious amounts of errors The book itself should be a wealth of information about the very foundations of Western cuisine It is not It is a rambling narrative which the reader learns 1 The author apparently doesn t like Napoleon and Josephine Don t really know how that effects the development of Chef Careme s career.2 The narrative itself lacks cohe [...]

    19. This book was recommended by a wonderful chef instructor at Le Cordon Bleu Although you would think the biography of the first celebrity chef would be gripping, Careme s story lacked details about his private life Honestly, it does not seem like the author had many private letters from the chef s wife, mother of his child or his estranged daughter If you are knowledgeable of the 19th c French history, you might enjoy this one .

    20. I had difficulty with the English text with large French words and phrases added in It took away from my reading flow I had to look terms up.An interesting look on Antonin Careme s life become the first celebrity chef and the first chef to publish tomes of his recipes His style of cooking is still felt in the food world today.I am grateful to not have to cook over coal fires I think seeing a Careme menu in person would be amazing and a little icky fish hellos.

    21. A good biography of the godfather of modern French cuisine Kelly crafts a broad sketch of Careme, portraying him on one hand as a thoughtful, learned perfectionist, as well as a bitchy, aloof gold digger The book itself comes with original sketches by Careme as well as some of his recipes and a nifty appendix that helps translate some of the arcane measurements of classic French cuisine.

    22. Vague is the beat word o describe this book It just describes things very vaguely It describes people, including the main subject, vaguely I wanted to learn about Car me and why he s so important in the culinary world and I came away with mostly vague notions as to what he accomplished that actually impacted in the lives of chefs that came after him Not a very good book at all.

    23. This was an interesting biography of an almost forgotten pioneer of cuisine A lot of the dishes that were described in the book could have probably used description for somebody like me who is vaguely familiar with some epicurean terms but can t quite picture them in my head in modern context Good background history on the royal courts and households where Careme cooked.

    24. Interesting Written in a narrative cookbook style although the recipes and menus are the acquired taste novelties prevalent in the 1800 s for wealthy and royal inner circles The chef Coreme led a rags to riches life, with a less than prominent demise.

    25. The pictures in this book were my favorite part.I enjoyed reading about the food.Though I don t see myself even attempting the recipes included here.

    26. Great menus, too much detail on relationships, but good investigation of ancient history in the cooking world.

    27. Great read, fascinating history So much cooking today descended from Careme, including the funny chef s hat.

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