- Hardcover: 292 pages
- Publisher: Short Books Ltd (25 Sep 2003)
- Language English
- ISBN-10: 1904095208
- ISBN-13: 978-1904095200
- Product Dimensions: 21.6 x 14 x 3.2 cm
- Average Customer Review: 4.2 out of 5 stars See all reviews (6 customer reviews)
- Amazon Bestsellers Rank: 509,147 in Books (See Top 100 in Books)
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More About the Author
Product Description
Hugh Fearnley-Whittingstall
"A delicious backstage tour of the Royal Kitchens of Regency Europe, complete with recipes you can try yourself... Absolutely irresistible."
Product Description
A unique feast of biography and Regency cookbook, Cooking for Kings takes us on a chef's tour of the royal pleasure-palaces of Britain and Europe in the ultimate age of culinary indulgence. Drawing on the patissier royal's rich memoirs, Ian Kelly traces Careme's meteoric rise from orphan of the French Revolution to international celebrity, and provides a dramatic below-stairs perspective on one of the most momentous, and sensuous, periods of European history - First Empire Paris, Georgian England, and the Russia of War and Peace. Careme had an unfailing ability to cook for the right people at the right place at the right time. If, as his colleague Brillat-Savarin had it, 'we are what we eat', then he knew the great men of his era better than any. He knew the favourite dishes of George IV, the Rothschilds and the Romanovs; he knew Napoleon's fast food requirements, why Empress Josephine suffered halitosis and how to curry favour with the 'Prince of Whales'. At the same time his recipes - now the classics of French cuisine, created for the gourmet-kings and queens for whom he worked - can bring the very taste and smell of the early 19th century alive.
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Customer Reviews
Most Helpful Customer Reviews
12 of 14 people found the following review helpful
Format:Hardcover
I heard the serialisation of this book on Radio 4 (as read by the author) and was comletely transfixed. The book itself is even more of a treat.
You need be neither a cookery enthusiast nor a historian to enjoy this most sensuous of journies through the palaces of the Tsars, George IV's pavillion and the streets of post-Revolution Paris.
You need be neither a cookery enthusiast nor a historian to enjoy this most sensuous of journies through the palaces of the Tsars, George IV's pavillion and the streets of post-Revolution Paris.
1 of 1 people found the following review helpful
Format:Paperback
The recipes would choke most horses but the information on how cooking and serving techniques have developed was absolutely fascinating. It's a pity that we don't know more about Careme's family life.
Overall this book is well worth the reading.
Overall this book is well worth the reading.
4 of 5 people found the following review helpful
Format:Hardcover
I thoroughly enjoyed Ian Kelly's journey through the streets and kitchens of Europe in what was one of the most exciting periods in history.
The book itself is deliciously laid out, complete with recipes created by a man who has for far too long been overlooked.
Ian Kelly writes with wit and authority. An ideal Christmas present!!
The book itself is deliciously laid out, complete with recipes created by a man who has for far too long been overlooked.
Ian Kelly writes with wit and authority. An ideal Christmas present!!
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Most Recent Customer Reviews
Essential reading for chefs
Born in desperate poverty, without any reasonable hope of a decent life, one of perhaps 24 brothers and sisters, Careme rose to become a superstar, his services competed for by... Read more
Published 17 months ago by Peasant
Break An Egg....
Not much is known about the personal life of Antonin Careme. He was born in Paris in 1783 and in 1792 his father abandoned him near one of the gates of Paris. Read more
Published on 13 Nov 2003 by Bruce Loveitt
A Many Layered Feast
A sumptuously produced book. Fascinating detail on the tremendous banquets of the Napoleonic/Regency period and their preparation. Read more
Published on 28 Oct 2003
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