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Antonin Carême 1783-1833
Paperback
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ISBN10: 2246420717
ISBN13: 9782246420712
Publisher: Grasset
Published: Sep 27 1989
Pages: 322
Weight: 0.86
Height: 0.67 Width: 5.51 Depth: 8.86
Language: French
ISBN13: 9782246420712
Publisher: Grasset
Published: Sep 27 1989
Pages: 322
Weight: 0.86
Height: 0.67 Width: 5.51 Depth: 8.86
Language: French
Chef de bouche, tour à tour, du prince Talleyrand, du roi George IV d'Angleterre, des empereurs de Russie et d'Autriche, ou encore de M. de Rothschild, Antonin Carême a été un des plus grands acteurs de l'extraordinaire révolution culinaire du XIXe siècle: si le Congrès de Vienne ou celui d'Aix-la-Chapelle sont toujours le théâtre de gargantuesques gloutonneries, la salle à manger, d'invention récente, se généralise. Sur les traces du génial cuisinier, le lecteur voit ainsi, de Saint-Pétersbourg à la rue d'Artois, de banquets en dîners, du traité des sauces mayonnaises aux conseils à propos des petits légumes tournés qui doivent toujours être cuits un peu fermes, se mitonner les temps nouveaux que Georges Bernier, historien gourmand, lui sert avec un luxe d'anecdotes, de portraits, et de recettes du grand Carême.
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