About this title: A unique feast of biography and Regency cookbook, "Cooking for Kings" takes readers on a chef's tour of the pleasure palaces of Britain and Europe in the ultimate age of culinary indulgence. 31 illustrations, 18 in color. 44 recipes.
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Description: Very Good. Trade paperback. Very good condition; edges, corners, and covers of book show minor wear. No underlining; no highlighting; no internal markings. Current and popular collection 053109. In sealed plastic protection. 2005. Trade paperback. read more
Edition: First Edition First Printing
Binding: Cloth Hardcover
Publisher: Short Books
Date Published: 2003
ISBN-13:9781904095200ISBN:1904095208
Description: Very Good in Very Good jacket. Book and dust jacket have only very light wear. All pages clean. New clear dust jacket cover added. read more
Edition: First Edition
Binding: Hardcover; First Printing
ISBN-13:9780802714367ISBN:0802714366
Description: Fine in Fine dust jacket. Hardcover. Walker & Company, 2004. 1st Edition/1st Printing. Fine Book in Fine Dust Jacket. Price Intact. Overall, a clean and tight copy to add to a collection or read and enjoy. Dust Jacket protected with a new archival cover. Bubble wrapped and shipped promptly in a box. read more
Description: New in New jacket. pp. 301. Takes readers on a culinary tour of the palaces of Britain & Europe in the age of gastronomic indulgence, when, for the first time, chefs became celebrities & the modern restaurant was born. Provides a dramatic perspective on a sensuous period in European history--First Empire Paris, Georgian England, & the Russia of ìWar & Peaceî--when emperors, kings, & princes wielded Caremeís gastronomy as a diplomatic tool. But Caremeís reputation rested on the idea of marrying ... read more
Description: New. 0802777317 SATISFACTION GUARANTEED! NEW Book! May have remainder mark. Most orders ship within 1 BUSINESS DAY with ORDER CONFIRMATION. Great Book at a Great Value! read more
"Interesting. Written in a narrative/cookbook style - although the recipes and menus are the "acquired taste" novelties prevalent in the 1800's for wealthy and royal inner circles. The chef (Coreme) led a rags to riches life, with a less than prominent demise."
"Holy cannoli was this a bad book. In all honesty, I couldn't finish it, but I read enough to permit myself to list it here.
I guess it is interesting in the sense that it shows what results when someone who is obviously not much of a researcher nor historian writes about a historical figure who has left only a minimal paper trail.
You could open this book practically at random and find something laughable. For instance, Chapter 6 begins, "Betsy Patterson of Baltimore had hopes of ending 1807 as a princess of the French Empire." Please note that this sentence is the one and only mention of Betsy Patterson in the entire book. From this opening sentence, we are treated to a discussion of Napoleon's brother's wedding, followed by a digression on Careme's own wedding, followed by a digression on Careme's wife's remarriage, followed by a discussion of Napoleon's second wedding to Marie Louise Hapsburg.
And what, exactly, does any of this have to do with poor Betsy Patterson?? NOTHING!
The only noteworthy thing about this book is that all the discussions of pounded butter, pounded sugar, and forcemeat REALLY make you appreciate your food processor."
"Cooking for Kings is an excellent look at the world's first celebrity chef. A must for all gastronomes. It also illustrates a different side of the "regency" period that isn't generally known. Well written, if a little slow, the book is itself a masterpiece of the publishing art. Beautiful typeface, smooth paper and wonderful illustrations. And the recipes!"
"Before Mario, Emeril, or Bobby Flay, Antonin Careme was the "must have" chef for European Royalty and High Society. Napolean, Nordic Princes and Tsar's all vied for his services. A very interesting read, providing insight to some of history's movers and shakers. In a time before refrigeration (or, electricity!) it is awe inspiring, to say the least, to read the astronomical amount of work that was involved in creating these meals, both elegant and ordinary. You'll never take your oven or mixer for granted again!"
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