L'art de la cuisine française au XIXe siècle - Antonin Carême

FRENCH VERSION

Antonin Carême writes the kitchen as one founds a civilization.

This volume brings together the first two volumes of his founding work : more than 280 soups, broths, sauces, pieces of fish...
It reminds us that cooking is never just what you eat, but what you say about the world by...

FRENCH VERSION

Antonin Carême writes the kitchen as one founds a civilization.

This volume brings together the first two volumes of his founding work : more than 280 soups, broths, sauces, pieces of fish...
It reminds us that cooking is never just what you eat, but what you say about the world by tasting it.

Prefaced by Kilien Stengel, Gastronomic and academic author

French
480 pages

Éditions Hachette Pratique