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1. Inserto de Il cuoco galante, di Vincenzo Corrado, (1736 -1836),  Napoli, 1773

1. Inserto de Il cuoco galante, di Vincenzo Corrado, (1736 -1836), Napoli, 1773

A second course of a dinner Carter designed for the month of April. Torts and tarts were important sweet dishes of this lighter course. They appeared on the table with savoury made dishes and a dish of vegetables or two.

A second course of a dinner Carter designed for the month of April. Torts and tarts were important sweet dishes of this lighter course. They appeared on the table with savoury made dishes and a dish of vegetables or two.

Carême was interested in Architecture and applied    it to dessert with is very impressive “pièces montées”    and other creations that fascinated his contemporaries

Marie-Antoine Carême, First Celebrity Chef

Carême was interested in Architecture and applied it to dessert with is very impressive “pièces montées” and other creations that fascinated his contemporaries

With the money he made as a freelance chef, Carême opened his own pâtisserie on the Rue de la Paix during the winter of 1803-04. Its windows regularly showcased his pièce montées prompting travel guides to make it a recommended stop.

With the money he made as a freelance chef, Carême opened his own pâtisserie on the Rue de la Paix during the winter of 1803-04. Its windows regularly showcased his pièce montées prompting travel guides to make it a recommended stop.

A table plan for the Duke of Newcastle's Feast from Patrick Lamb's Royal Cookery (London: 1710).

A table plan for the Duke of Newcastle's Feast from Patrick Lamb's Royal Cookery (London: 1710).

marie-antoine-careme-pastry-designs-architectual:  Careme was interested in Architecture and applied it to dessert with is very impressive pieces montees and other creations that fascinated his contemporaries

Marie-Antoine Carême, First Celebrity Chef

marie-antoine-careme-pastry-designs-architectual: Careme was interested in Architecture and applied it to dessert with is very impressive pieces montees and other creations that fascinated his contemporaries

menu/table setting from John Farley’s The London Art of Cookery

Culinary Archaeology: The Food of Love. Prologue.

Marie-Antoine (Antonin) Careme: Cook of Kings and the King of Cooks | Amy Riolo

Marie-Antoine (Antonin) Careme: Cook of Kings and the King of Cooks | Amy Riolo

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