"Cuisinier, architect, and one of the most prolific writers of the 19th century, Carême was the founder of a classic cuisine that would influence generations of chefs. In this well-researched book, Ian Kelly deftly recounts the exploits of this remarkable man." JACQUES PÉPIN
Aunique feast of biography and Regency cookbook, Cooking for Kings takes readers on a chef's tour of the palaces of Europe in the ultimate age of culinary indulgence.
Drawing on the legendary cook's rich memoirs, Ian Kelly traces Antonin Carême's meteoric rise from Paris orphan to international celebrity and provides a dramatic below-stairs perspective on one of the most momentous, and sensuous, periods in European historyFirst Empire Paris, Georgian England, and the Russia of War and Peace.
Carême had an unfailing ability to cook for the right people in the right place at the right time. He knew the favorite dishes of King George IV, the Rothschilds and the Romanovs; he knew Napoleon's fast-food requirements, and why Empress Josephine suffered halitosis.
Carême's recipes still grace the tables of restaurants the world over. Now classics of French cuisine, created for, and named after, the kings and queens for whom he worked, they are featured throughout this captivating biography. In the phrase first coined by Carême, "You can try them yourself."
|Publisher:||Walker & Company|
|Product dimensions:||5.30(w) x 8.24(h) x 0.76(d)|
About the Author
Ian Kelly is an actor and writer who has created and acted in a one-man play about Carême at New York City's 59E59 Theaters. He has lived and worked in France, Russia, South America and the United States, and writes frequently about food and travel for many British publications, including the Times and the Guardian.
He currently lives in London with his wife and son. The son of academics, Kelly was brought up in Philadelphia, Bristol and Liverpool, and is a graduate of Cambridge University, where he studied 17th and 18th century British and European history. He holds an M.A. in Theater, Film, and Television from UCLA's film school, and has appeared in the films Howard's End, Attenborough's In Love and War, Dennis Potter's Cold Lazarus and was nominated for Best Actor at the 2002 Montreal Film Festival for his performance as a British hostage in Chechnya in the award-winning Russian epic Voina (The War). His stage work includes playing Henry V for the English Shakespeare Company; another Best Actor nomination for Tom Stoppard's Arcadia; and championing the lost 1800 comedy A Busy Day from fringe to West End. Kelly's adaptation of Justin Cartwright's Whitbread nominated novel In Every Face I Meet was shortlisted for the Orange Screenwriting Prize. Cooking for Kings is his first book.Ian was recently featured on CBS Sunday Morning, CBS TV. He has also written and presented THE REGENCY BANQUET, a syndicated program for Channel 4 in the UK, and A TASTE OF HISTORY!, a new regular feature on the Richard & Judy Show which looks at the history of food and the food historical figures would have themselves eaten.
Most Helpful Customer Reviews
This is the perfect book for the culinary student that wants to know where it all began
A fascinating look at dining and cooking in the late 18th and early 19th centuries. A must-read for any 'foodies'...but engaging and enjoyable for anyone. A few too many recipes, but they don't distract from the core story.
Kept on her neck leaving a path on her lipsand roughly starte kissing her. And pulling up andoff her shirt