L'Art de la cuisiine française au 19e siècle, Antonin Careme
Here is a quote: “L'art de la cuisine française au XIXe siècle represents the first major theoretical work on French cuisine, written by Marie-Antoine Carême (1784-1833), known as "the chef of kings and the king of chefs." The five-volume masterwork, completed by his disciple Armand Plumerey after Carême's death, systematically documents French culinary arts at their historical peak.” This set, of five volumes in two dust jackets, is a reproduction (1981) seems to be exact. I can find this set nowhere else. The condition is excellent. Only the cheap outside paper (which is apparently the kind of paper they originally used) is browning; the inner pages
Here is a quote: “L'art de la cuisine française au XIXe siècle represents the first major theoretical work on French cuisine, written by Marie-Antoine Carême (1784-1833), known as "the chef of kings and the king of chefs." The five-volume masterwork, completed by his disciple Armand Plumerey after Carême's death, systematically documents French culinary arts at their historical peak.” This set, of five volumes in two dust jackets, is a reproduction (1981) seems to be exact. I can find this set nowhere else. The condition is excellent. Only the cheap outside paper (which is apparently the kind of paper they originally used) is browning; the inner pages
Here is a quote: “L'art de la cuisine française au XIXe siècle represents the first major theoretical work on French cuisine, written by Marie-Antoine Carême (1784-1833), known as "the chef of kings and the king of chefs." The five-volume masterwork, completed by his disciple Armand Plumerey after Carême's death, systematically documents French culinary arts at their historical peak.” This set, of five volumes in two dust jackets, is a reproduction (1981) seems to be exact. I can find this set nowhere else. The condition is excellent. Only the cheap outside paper (which is apparently the kind of paper they originally used) is browning; the inner pages