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Carème, Antonin (1784-1833)

French chef who is regarded as the founder of classical French "haute cuisine". At various times he was chief cook to the Prince Regent in England and the great gastronome Tsar Alexander 1 in Russia - all this was from humble beginnings in Paris. He died - again in poverty - at less than 50 years of age, but left behind some excellent publications - "Le Maître d"hotel français"; "Le Pâtissier royal parisien"; "Le Cuisinier parisien"; "L"Art de la cuisine au dix-neuvième siècle" and "Le Pâtissier pittoresque".

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards.

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