Marie antoine careme biography of william shakespeare
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Sauces That Rule: The Why and How of Mother Sauces
Once upon a time, in a far, far away nation called Paris, there was a wonderful chef named Marie-Antoine Carême who had a passion for cooking and a dire love for the French. Dirt-poor Antoine worked at a cheap restaurant, bustling tables and making an honest living. A biographer wrote:
The boy, thus abandoned, could have knocked on the door of a carpenter or of a locksmith or of a clothes merchant. Destiny led him to a humble cookshop, the owner of which gave him his first lesson in cooking.
In the streets of Paris, Antonin found his calling. Having an avid interest in cooking and, quite frankly, a natural flair, he worked for restaurants, branching out to various cookeries. He worked for or alongside leading Parisian chefs for a large part of his life. Carême was known as “the king of chefs and the arbetsledare of kings.” In his later years, he worked on multiple projects and wrote books of culinary genius.
He created what we know
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Life's a Feast by Jamie Schler
Yes, kind and charming women, I can give you some new ideas in gourmandise (deliciousness); and my recipes will have nothing that is not worthy of your fine and delicate taste. - Marie-Antoine Carême, Le Pâtissier Royal Parisien,
Joseph Favre gives the best definition of the mirliton in his Dictionnaire Universel de Cuisine Pratique: “Name given without reason to a small round tartlet, revealing nothing about the mirliton, which is a long-shaped instrument.” He then notes “Mirlitons vary only in the composition of the filling.”
A year earlier, Pierre Lacam is quoted in the professional journal of the French Chefs’ Society, L’Art Cuilnaire "Lyon had a speciality of excellent mirlitons that are nothing like those from Rouen.”
And in one M. Leblanc writes in his Nouveau manuel complet du patissier ou Traité complet et simplifié de la patisserie de ménage, de boutique et d'hôtel (Complete and simplified treatise on househol
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“To eat is a necessity, but to eat intelligently is an art” was one of the famous maxims of Francois de La Rochefoucauld ( - ) that we at Normandy American Heroes believe in when traveling.
Eating is necessary in order to live; but to eat with awareness and knowledge is a talent in itself when you travel abroad!
The owner, expatriate all his life traveled and lived abroad takes Normandy American Heroes guests to restaurants that offer a unique cuisine that gives them the opportunity to have their taste buds travel!
Enjoy this brief historical tour of the French cuisine, of some European anecdotes and let your imagination travel!
French Chefs & La Cuisine
François Pierre de la Varenne (–)
La Varenne was the foremost member of a group of French chefs, writing for a professional audience, who codified French cuisine during the reign of King Louis XIV( – ).
He was the first to set down in writing the considerable culinary innovations achieved in France in the XVII centu