000			03576cam a22004094a 4500
003			OCoLC
005			20230526151505.0
008			040212r20042003nyua b 001 0beng
010			_a 2004041900
019			_a55754354
020			_a0802714366 _q(alk. paper)
020			_a9780802714367 _q(alk. paper)
035			_a(ATU)b30297448
035			_a(OCoLC)54500752 _z(OCoLC)55754354
040			_aDLC _beng _cDLC _dBAKER _dBTCTA _dYDXCP _dIG# _dGEBAY _dHALAN _dIBV _dOCLCF _dNZAUC _dOCLCQ _dOCLCO _dLNC _dOCLCO _dPAU _dOCL _dOCLCQ _dOCLCO _dBRL _dCPO _dOCLCQ _dOCL _dATU
042			_apcc
050	0	0	_aTX649.C37 _bK44 2003
082	0	0	_a641.5092 _222
096			_aB C271k
100	1		_aKelly, Ian, _d1966- _9409062
245	1	0	_aCooking for kings : _bthe life of Antonin Carême, the first celebrity chef / _cIan Kelly.
264		1	_aNew York : _bWalker & Co., _c2003.
300			_a301 pages : _billustrations (some color) ; _c22 cm
336			_atext _btxt _2rdacontent
337			_aunmediated _bn _2rdamedia
338			_avolume _bnc _2rdacarrier
500			_aOrginally published: England : Short Books, 2003.
504			_aIncludes bibliographical references (pages 278-283) and index.
505	0	0	_g1 _tA Feast for Epicures _g9 -- _g2 _tPastry Boy _g30 -- _g3 _tBreakfast at Talleyrand's _g44 -- _g4 _tGastronomy: A cult in want of a priest _g57 -- _g5 _tChateau Valencay: A year in the Loire _g67 -- _g6 _tNapoleon's wedding cake _g81 -- _g7 _tThe Russians in Paris _g92 -- _g8 _tThe cook, his book, his wife and his lover _g102 -- _g9 _tThe Brighton Pavilion _g121 -- _g10 _tViennoiserie _g155 -- _g11 _tThe Winter Palace _g164 -- _g12 _t'Right good judges and right good stuffers' _g183 -- _g13 _tChateau Rothschild _g199 -- _g14 _tLast Orders _g212 -- _tFrom the Recipe Books of Antonin Careme _g227.
520	1		_a"A unique feast of biography and Regency cookbook, Cooking for Kings takes readers on a culinary tour of the palaces of Britain and Europe in the ultimate age of gastronomic indulgence, when, for the first time, chefs became celebrities and the modern restaurant was born." "Drawing on the legendary cook's rich memoirs, Ian Kelly traces Antonin Careme's meteoric rise from a child abandoned on the streets of revolutionary Paris to international celebrity and provides a dramatic below-stairs perspective on one of the most momentous, and sensuous, periods in European history - First Empire Paris, Georgian England, and the Russia of War and Peace - when emperors, kings, and princes wielded Careme's gastronomy as a diplomatic tool." "Careme was much more than the inventor of the chef's hat, the vol-au-vent, and the souffle. He had an unfailing ability to cook for the right people in the right place at the right time. He knew the foibles and the favorite dishes of the Romanovs, the Rothschilds, and Rossini. He worked for the gourmet-king George IV, the Viennese court, and even made Napoleon's wedding cake. But Careme's reputation rested ultimately on a novel idea that changed cooking forever: by marrying food and glamour in his books - which transported readers to the tables of the famous households for whom he cooked - he was the first chef to become rich and famous by publishing cookbooks."--Jacket.
600	1	0	_aCarême, M. A. _q(Marie Antonin), _d1784-1833. _9331581
655		7	_aCookbooks. _2lcgft _9370227
907			_a.b30297448 _b07-03-21 _c25-02-21
998			_ab _ac _b25-02-21 _cm _da _feng _gnyu _h0
945			_a641.5092 CAR _g0 _iA261483B _j0 _lcmain _mItem re-instated. Patron demand 25/2/2021 _o- _p$0.00 _q- _r- _s- _t0 _u1 _v0 _w1 _x0 _y.i13669175 _z25-02-21
942			_cB
999			_c1609225 _d1609225