L’Art de la cuisine au dix-neuvième siècle
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L'Art de la cuisine au dix-neuvième siècle (The Art of French Cooking in the 19th Century) is a seminal cookbook by Marie-Antoine Carême, a pioneering French chef often credited as the founder of French gastronomy. Published in 1828, this work, along with his other writings, advanced the idea of cuisine as both an art and a science. Carême, known for his elaborate and decorative style, served royalty across Europe and was a key figure in the development of grande cuisine. His cookbooks detailed recipes, menus, and culinary techniques, influencing restaurant practices throughout Europe.12
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