The Royal Parisian Pastrycook and Confectioner: from the Original of M.A. Carême
Author: Marie Antonin Carême
Publisher:
Published: 1834
Total Pages: 428
ISBN-13:
DOWNLOAD EBOOKPosts
The Royal Parisian Pastrycook And Confectioner From The Original Of M. A. Carême
Author: M a Carême
Publisher: Legare Street Press
Published: 2023-07-18
Total Pages: 0
ISBN-13: 9781019369906
DOWNLOAD EBOOKThis book is a masterpiece and a must-have for anyone with an interest in gastronomy. Written by the "King of Chefs and the Chef of Kings", this is a classic work on pastry and confectionery arts, full of fascinating anecdotes and beautiful engravings. This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
The Royal Parisian Pastrycook and Confectioner from the Original of M. A. Carême
Author: M. A. Carême
Publisher: Theclassics.Us
Published: 2013-09
Total Pages: 134
ISBN-13: 9781230363622
DOWNLOAD EBOOKThis historic book may have numerous typos and missing text. Purchasers can usually download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1834 edition. Excerpt: ... Manner of preserving Yeast. After beating up a certain quantity of yeast till it is quite clear, spread it thinly on a clean dry wooden dish, which you turn upside down, in order to keep the dust from the yeast without preventing the air from drying it. When the first layer is dry put on another, and so on till the yeast is three inches in thickness, after which put it in tin boxes. By following these directions you may keep your yeast a long while and in good preservation. When you want to use some, cut off a piece ant dissolve it in lukewarm water. Should you have kept it some time, you must increase the quantity you use. To make Yeast from Potatoes. After boiling some mealy potatoes till they are quite soft, rub them fine, and then pour as much warm water on them as will give them the consistency of common beer-yeast; then add to each pound of potatoes two ounces of molasses and two large spoonsful of beer: keep the whole in a warm place till it has left off fermenting, and in twenty-four hours it will be fit for use. N. B. A pound of potatoes produces a pound of yeast, which may be kept three months. To make common Bread. Put six pounds of flour on your board, make a hole in the middle, and put in it two ounces of yeast; mix up your flour with lukewarm water till it has the consistency of paste a brioche, and work it well, adding to it two ounces of fine salt diluted in a little lukewarm water; then cover your dough, and put-it in a warm place to rise. The goodness of the bread depends on this part of the operation. After leaving your dough in this state for an hour or two, according to the season, knead it over again; then cover it, and let it stand two hours longer. Divide it afterwards into eight equal parts, which you make into...
The Royal Parisian Pastrycook and Confectioner from the Original of M. A. Careme - Scholar's Choice Edition
Author: M. a Careme
Publisher:
Published: 2015-02-15
Total Pages: 422
ISBN-13: 9781296027360
DOWNLOAD EBOOKThis work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Ritz and Escoffier
Author: Luke Barr
Publisher: Clarkson Potter
Published: 2019-04-02
Total Pages: 322
ISBN-13: 0804186316
DOWNLOAD EBOOKNow in paperback, the critically acclaimed Ritz and Escoffier. In a tale replete with scandal and opulence, Luke Barr, author of the New York Times bestselling Provence, 1970, transports readers to turn-of-the-century London and Paris to discover how celebrated hotelier César Ritz and famed chef Auguste Escoffier joined forces at the Savoy Hotel to spawn a scandalously modern luxury hotel and restaurant, signaling a new social order and the rise of the middle class. In early August 1889, César Ritz, a Swiss hotelier highly regarded for his exquisite taste, found himself at the Savoy Hotel in London. He had come at the request of Richard D'Oyly Carte, the financier of Gilbert & Sullivan's comic operas, who had modernized theater and was now looking to create the world's best hotel. D'Oyly Carte soon seduced Ritz to move to London with his team, along with Auguste Escoffier, the chef de cuisine known for his elevated, original dishes. The two created a hotel and restaurant like no one had ever experienced, in often mysterious and always extravagant ways, where British high society mingled with American Jews and women. Barr deftly re-creates the thrilling Belle Epoque era just before World War I, when British aristocracy was at its peak, women began dining out unaccompanied by men, and American nouveaux riche and gauche industrialists convened in London to show off their wealth. In their collaboration at the still celebrated Savoy Hotel, the pair welcomed loyal and sometimes salacious clients, such as Oscar Wilde and Sarah Bernhardt; Escoffier created the modern kitchen brigade and codified French cuisine in his seminal Le Guide culinaire, which remains in print today; and Ritz, whose name continues to grace the finest hotels, created the world's first luxury hotel. The pair also ruffled more than a few feathers. Fine dining and luxury travel would never be the same--or more intriguing.
Sugar
Author: Andrew F. Smith
Publisher: Reaktion Books
Published: 2015-04-15
Total Pages: 161
ISBN-13: 1780234783
DOWNLOAD EBOOKIt’s no surprise that sugar has been on our minds for millennia. First cultivated in New Guinea around 8,000 B.C.E., this addictive sweetener has since come to dominate our appetites—whether in candy, desserts, soft drinks, or even pasta sauces—for better and for worse. In this book, Andrew F. Smith offers a fascinating history of this simultaneously beloved and reviled ingredient, holding its incredible value as a global commodity up against its darker legacies of slavery and widespread obesity. As Smith demonstrates, sugar’s past is chockfull of determined adventurers: relentless sugar barons and plantation owners who worked alongside plant breeders, food processors, distributors, and politicians to build a business based on our cravings. Exploring both the sugarcane and sugar beet industries, he tells story after story of those who have made fortunes and those who have met demise all because of sugar’s simple but profound hold on our palates. Delightful and surprisingly action-packed, this book offers a layered and definitive tale of sugar and the many people who have been caught in its spell—from barons to slaves, from chefs to the countless among us born with that insatiable devil, the sweet tooth.
The Royal Parisian Pastrycook and Confectioner
Author: Marie Antonin Carême
Publisher:
Published: 1834
Total Pages: 0
ISBN-13:
DOWNLOAD EBOOKCooking for Kings
Author: Ian Kelly
Publisher: Bloomsbury Publishing USA
Published: 2009-05-26
Total Pages: 306
ISBN-13: 0802719325
DOWNLOAD EBOOKA unique 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 Carême'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. Carême 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. Carême'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 Carême, "You can try them yourself."
The Restaurant
Author: William Sitwell
Publisher: Diversion Books
Published: 2020-04-21
Total Pages: 365
ISBN-13: 1635767091
DOWNLOAD EBOOKThe acclaimed food critic’s two-thousand-year history of going out to eat, from the ancient Romans in Pompeii to the luxurious Michelin-starred restaurants of today. Starting with the surprisingly sophisticated dining scene in the city of Pompeii, William Sitwell embarks on a romp through culinary history, meeting the characters and discovering the events that shape the way we eat today. The Daily Telegraph restaurant critic and famously acerbic MasterChef commentator, Sitwell discusses everything from the far-reaching influences of the Muslim world to the unintended consequences of the French Revolution. He reveals the full hideous glory of Britain’s post-WWII dining scene and fathoms the birth of sensitive gastronomy in the counterculture of 1960’s America. This is a story of human ingenuity as individuals endeavor to do that most fundamental of things: to feed people. It is a story of art, politics, revolution, desperate need, and decadent pleasure. The Restaurant is jam-packed with extraordinary facts and colorful episodes; an accessible and humorous history of a truly universal subject.
The Culinarians
Author: David S. Shields
Publisher: University of Chicago Press
Published: 2017-10-26
Total Pages: 589
ISBN-13: 022640692X
DOWNLOAD EBOOK“[A] first ever history of the nation’s foundational ‘culinarians’—the chefs, caterers, and restauranteurs who made cooking an art.” —Marcie Cohen Ferris, author of The Edible South In this encyclopedic history of the rise of professional cooking in America, the 175 biographies include the legendary Julien, founder in 1793 of America’s first restaurant, Boston’s Restorator; and Louis Diat and Oscar of the Waldorf, the men most responsible for keeping the ideal of fine dining alive between the World Wars. Though many of the gastronomic pioneers gathered here are less well known, their diverse influence on American dining should not be overlooked—plus, their stories are truly entertaining. We meet an African American oyster dealer who became the Congressional caterer, and, thus, a powerful broker of political patronage; a French chef who was a culinary savant of vegetables and drove the rise of California cuisine in the 1870s; and a rotund Philadelphia confectioner who prevailed in a culinary contest with a rival in New York by staging what many believed to be the greatest American meal of the nineteenth century. He later grew wealthy selling ice cream to the masses. Shields also introduces us to a French chef who brought haute cuisine to wealthy prospectors and a black restaurateur who hosted a reconciliation dinner for black and white citizens at the close of the Civil War in Charleston. Altogether, The Culinarians is a delightful compendium of charcuterie-makers, pastry-pipers, caterers, railroad chefs, and cooking school matrons—not to mention drunks, temperance converts, and gangsters—who all had a hand in creating the first age of American fine dining and its legacy of conviviality and innovation that continues today.
