Author: Compose et dessine par: CAREME, M. Antonin. [Signed by author].
Title: Le Patissier Pittoresque. Contenant Vingt-Cinq Planches Gravees Au Trait, Dont Cent Dix Representent Une Variete de Modeles de Pavillons, de Rotondes, de Temples, de Ruines, de Tours, de Belvederes, de Forts, de Cascades, de Fontaines, de Maisons de Plaisance, de Chaumieres, de Moulins Et D&Rsquo;Ermitages. 3e Edition, Revue Et Augmentee.
Description: Paris: Imprimerie de Firmin Didot, 1828. Third edition, revised and augmented, 8vo.,, signed by the author on verso of half-title, additional engraved title, dedication leaf, pp.66, 125 engraved plates,(numbered 1-123), contemporary half red morocco, 5 raised bands, gilt, decorative gilt motifs to compartments, marbled boards and endpapers, top edges gilt; foxing to prelims and ultimate leaves (including last 2 plates), light water staining to head of inner margins (more pronounced at beginning of volume), paper repair to fore-margin of half title, overall an attractive copy of this scarce edition. Perhaps the masterpiece of the Ancien Regime's cuisine, Careme's book sought to unite patisserie with poetry, music and scuplture as an artistic expression. Carême went on to cook for Napoleon, the Prince Regent (later George IV of England), Tsar Alexander I and banker James Mayer Rothschild. He developed a new refined style of cookery, based on the use of fresh seasonal produce, herbs, and simple sauces that has become the cornerstone of French cuisine. He invented the chef’s toque (tall white hat), and is sometimes credited with introducing service à la russe – the practice of serving each dish in order that it appears on the menu that we follow today, rather than service à la francaise in which all the dishes both savoury and sweet are served at once.

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