Marie antoine careme biography of martin luther

CARÊME, MARIE ANTOINE. Marie Antoine Carême was born into a working class family in Paris in When he died in , he was recognized as the greatest chef of his time, and his name was familiar to the rich and famous throughout Europe.

Carême's colleagues, and the public at large, first discovered his talents with the publication of Le Pâtissier royal parisien in It was only the third French treatise devoted entirely to French pastry, following Le Pâtissier françcedil;ois () and La Pâtisserie de santé ().

Carême's approach to pastry was innovative in more than one way. Not only did he perfect and diversify the uses of now classic preparations, such as génoise and biscuit (sponge cakes) or cream puff pastry, but appears to be the first to give recipes for fromage bavarois (pastry cream lightened with whipped cream and stiffened with gelatin) and its elegant derivative, the Charlotte russe.

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