Marie-Antoine Carême

1784 - 1833

French chef

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Le maître-d'hôtel français: traité des menus à servir à Paris, à St.-Pétersbourg, à Londres et à Vienne

by Marie-Antoine Carême First published in 1842 3 editions in 1 language

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Le pâtissier pittoresque: contenant cent vingt-cinq planches gravées au trait, dont cent dix représentent une variété de modèles de pavillons, rotondes, temples, ruines, tours, belvédères, forts, cascades, fontaines, maisons de plaisance, chaumières, moulins et hermitages : précédé d'un traité des cinq ordres d'architecture, selon Vignole : auquel on a joint des détails des ordres cariatide, pœstum, égyptien, chinois et gothique, tirés du parallèle des monumens antiques et modernes

by Marie-Antoine Carême First published in 1815 3 editions in 1 language — 1 previewable

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The Royal Parisian Pastrycook and Confectioner from the Original of M. A. Carême

by Marie-Antoine Carême First published in 2018 2 editions

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L' art de la cuisine française au dix-neuvième siècle: traité élémentaire et pratique : des bouillons en gras et en maigre, des essences, fumets, des potages français et étrangers ...

by Marie-Antoine Carême First published in 1833 2 editions in 1 language — 2 previewable

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Le cuisinier parisien, ou, L'art de la cuisine française au dix-neuvième siècle: traité élémentaire et pratique des entrées froides, des socles, et de l'entremets de sucre : suivi d'observations utiles aux progrès de ces deux parties de la cuisine moderne

by Marie-Antoine Carême First published in 1842 2 editions in 1 language

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French cookery: comprising L'art de la cuisine franc ʹaise, Le patissier royal, Le cuisinier parisien

by Marie-Antoine Carême First published in 1856 2 editions in 1 language

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Le maitre-d'hotel franc ʹais: traite des menus a servir a Paris, a St. Pe tersbourg, a Londres et a Vienne.

by Marie-Antoine Carême First published in 1842 2 editions in 1 language

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Le maitre-d'hôtel français, traité des menus à servir à Paris, à St.-Petersburg, à Londres et à Vienne

by Marie-Antoine Carême First published in 1842 1 edition in 1 language — 1 previewable

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Le maître d'hotel français, traité des menus a servir a Paris, a St-Pétersbourg, a Londres et a Vienne

by Marie-Antoine Carême First published in 1842 1 edition in 1 language — 1 previewable

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Le patissier royal parisien, ou traité ... de la patisserie ... ancienne et moderne

by Marie-Antoine Carême First published in 1841 1 edition in 1 language — 1 previewable

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Royal Parisian Pastrycook and Confectioner from the Original of M. A. Carême

by Marie-Antoine Carême First published in 2018 1 edition in 1 language

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Le maître d'hotel français, ou, Parallèle de la cuisine ancienne et moderne, considérée sous le rapport de l'ordonnance des menus selon les quatre saisons: ouvrage contenant un traité des menus servis à Paris, à Saint-Pétersbourg, à Londres et à Vienne

by Marie-Antoine Carême First published in 1822 1 edition in 1 language — 1 previewable

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Le pâtissier royal parisien: ou, Traité élémentaire et pratique de la pâtisserie ancienne et moderne, de l'entremets de sucre, des entrées froides et des socles; suivi d'observations utiles aux progrès de cet art, d'une série de plus de soixante menus, et d'une revue critique des grands bals de 1810 et 1811.

by Marie-Antoine Carême First published in 1815 1 edition in 1 language

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Le pâtissier royal parisien, ou, Traité élémentaire et pratique de la pâtisserie ancienne et moderne: suivi d'observations utiles aux progrès de cet art, et d'une revue critique des grands bals de 1810 et 1811

by Marie-Antoine Carême First published in 1854 1 edition in 1 language

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Le maître d'hôtel français, ou, Parallèle de la cuisine ancienne et moderne, considérée sous le rapport de l'ordonnance des menus selon les quatre saisons: ouvrage contenant un traité des menus à servir à Paris, à Saint-Pétersbourg, à Londres et à Vienne : orné de neuf planches gravées

by Marie-Antoine Carême First published in 1823 1 edition in 1 language — 1 previewable

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The Royal Parisian Pastrycook And Confectioner From The Original Of M. A. Carême - Scholar's Choice Edition

by Marie-Antoine Carême First published in 2015 1 edition

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Le conservateur: contenant ...

by Marie-Antoine Carême First published in 1842 1 edition in 1 language — 1 previewable

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Le cuisinier parisien, ou l'art de la cuisine fran©ʹaise au dix-neuvi©·me si©·cle: trait©♭ ©♭l©♭mentaire et pratique des entr©♭es froides, des socles, et de l'entremets de sucre : suivi d'observations utiles aux progr©·s de ces deux parties de la cuisine moderne

by Marie-Antoine Carême First published in 1842 1 edition in 1 language — 1 previewable

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La patissier pittoresque ... contenant 125 planches ... [qui repr©♭sentent] pavillons, ... rotondes, ... temples ... pr©♭c©♭d©♭ d'un trait©♭ des cinq ordres d'architecture

by Marie-Antoine Carême First published in 1828 1 edition in 1 language — 1 previewable

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Le p©Øtissier royal parisien, ou trait©♭ ©♭l©♭mentaire et pratique de la p©Øtisserie ... ancienne et moderne, de l'entremets de sucre, des entr©♭es froides et des socles; suivi d'observations utiles aux progr©·s de cet art, d'une s©♭rie de plus de soixante menus, et d'une revue critique des grands bals de 1810 et 1811

by Marie-Antoine Carême First published in 1815 1 edition in 1 language — 1 previewable

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Subjects

Confectionery, French Cooking, Cake, Menus, Pastry, Cake decorating, Pictorial works, Canning and preserving, French Cookery, Candy, Aluminum chloride, Classification, Distillation, Food, Food preservatives, Mushrooms, Preservation, Wine and wine making

Places

France, Bordeaux (Aquitaine), Burgundy

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ID Numbers

OLID: OL7105054A
ISNI: 0000000081028013
VIAF: 24599074
Wikidata: Q355751
Inventaire.io: wd:Q355751

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Alternative names

M. A. Carême
M. A Carême
M a Careme
M. A. Careme
M. a Carême
M. A. Car©®me
M. A. Care me

History

Created April 6, 2012
4 revisions

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February 8, 2022	Edited by Tom Morris	Add full name and brief bio
February 8, 2022	Edited by Tom Morris	merge authors
September 30, 2020	Edited by MARC Bot	add ids
April 6, 2012	Created by ImportBot	import new book