CARÊME, M.A. "Le Cuisinier Parisien, ou L'Art de la Cuisine Française" [1828] Signed

CARÊME, Marie-Antoine. Le Cuisinier Parisien, ou L'Art de la Cuisine Française au Dix-Neuvième Siècle, Traité Élémentaire et Pratique de Entrées Froides, des Socles et de L'Entremets de Sucre, Suivi d'Observations Utiles aux Progrès de ces Deux Parties de la Cuisine Moderne.

Paris: Chez L'Auteur, 1828. Second Edition, signed by the author. 8.25" x 5.25", 422pp with 25 folding illustrated plates and an illustrated title. Leather with marbled paper onlays and paper spine label. Well rubbed with some loss of leather at head/tail of spine. Hinges both starting. Moderately foxed throughout. Ex libris "Ex Biblioth. Regia Berolinensi" (Berlin State Library) with two red stamps indicating same and number written on spine. Minor notations inside covers but textblock unmarked. Good+.

Marie-Antoine Carême (1784–1833), often called the “King of Chefs and Chef of Kings,” was one of the first celebrity chefs of France. He elevated French cuisine to an art form, codifying sauces, refining presentation, and shaping the foundations of what became haute cuisine. His influence endures today in classical French cooking techniques and in the professional stature of the chef’s role in culinary culture.