People Flashcards
Marie-Antoine (Antonio) Carême
1783-1833
Nicknames: Cook of Kings and King of Cooks
A showman of food garnishing food with ornamental hâtelets (skewers) threaded with colorful ingredients and carved vegetables.
Cooked for King George IV, Tsar Alexander I of Russia, and Baron de Rothschild
Writings: Le Maitre d’hotel français 1822 - describing hundreds of his dishes
Le Pâtissier royal pa risen 1825 - contained fanciful designs of hundreds of centerpieces
Auguste Escoffier
1846-1935
Nickname: Emperor of the Worlds Kitchens
Took the foundations of Carême and simplified the methods of cooking the grande cuisine. He simplified sauces into 5 mother sauces.
Writings: Le Guide culinaire 1903 - over 5000 recipes and garnishes. It’s about mastering techniques. Still used today.
Le Livre des menus 1912 - discussing the principles of a well planned meal
Ferran Adrià
1962-present