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Title Page for L Art de la Cuisine Francaise vol
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Title Page for L Art de la Cuisine Francaise vol
XJF465199 Title Page for L Art de la Cuisine Francaise vol. III by Antonin Careme, published 1834 (printed paper) by French School, (19th century); Private Collection; (add.info.: Antonin Careme, considered to be the first celebrity chef, was the inventor of haute cuisine which he codified in his five volume work L Art de la Cuisine Francaise ; The encyclopedic volumes included plans for menus, table settings, history and instructions for organising kitchens; Volume III covers sauces and large pieces of meat; ); French, out of copyright
Media ID 23250710
© Bridgeman Images
Antonin Careme Cookery Encyclopedia Gastronomy Publication Recipe Recipes Title Page Cook Book Gastronomic Haute Cuisine Volume Iii
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The captivating print of the "Title Page for L Art de la Cuisine Francaise vol. III" takes us back to the 19th century, immersing us in the world of Antonin Careme, a culinary genius and pioneer. This exquisite piece from a private collection showcases the artistic fusion of cookery and literature. Antonin Careme, renowned as the first celebrity chef, revolutionized haute cuisine with his monumental five-volume work titled L Art de la Cuisine Francaise. The volumes were not merely recipe books but encyclopedic masterpieces that encompassed menus, table settings, historical insights, and kitchen organization instructions. Volume III specifically delves into sauces and large cuts of meat—a testament to Careme's meticulous attention to detail. His gastronomic expertise shines through every page as he unveils secrets that elevate French cuisine to an art form. The title page itself is a visual feast for our senses. Its intricate design captures the essence of fine dining with ornate borders adorned by delicate illustrations symbolizing various aspects of culinary excellence. It serves as an invitation into a world where flavors dance on our palates and aromas tantalize our senses. This print transports us back in time while reminding us of Careme's lasting legacy in gastronomy. It celebrates his contribution to French cuisine by immortalizing his groundbreaking work—an indispensable resource cherished by chefs and food enthusiasts alike. As we gaze upon this remarkable artwork, we are reminded that cooking is not just about sustenance;
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