Long before Julia Child and Emeril Lagasse, Antonin Carême gained an international reputation for cooking for the king and writing cookbooks that brought haute cuisine to homes in the 19th century.
From dining empires to countless recipes to cooking shows, celebrity chefs are everywhere in the modern world. Many people attribute their inventions to television; although television may have increased the popularity of celebrity chefs, it did not invent them: it was invented in France in the 19th century.
In the decades after the French Revolution, Antony Carlem established the world's first culinary empire-with shops, royal dining and best-selling recipes. He published his first book in 1815, combining encyclopedia with practicality, reflecting his organized cooking method. This is the first comprehensive guide to prepare many classic French repertoires. Like a modern professional chef, he combines the roles of artist, scholar, and scientist, all generously decorated with self-promotion.
However, what Carême remembers most today is that he made exquisite pastries in architectural and exotic forms, made from sugar and almond paste, these works are called pièces montées or extraordinaires.
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