[Sca-cooks] OP, but not OT - some new books

[lilinah at earthlink.net]

OK, so i get e-mail from Jessica's Biscuit. And the most recent one 
had some interesting books on the history of chefs and haute cuisine, 
none SCA period, alas, although that's not surprising.

Here's one blurb...

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Cooking for Kings: The Life of Antonin Careme the First Celebrity Chef
by Ian Kelly
http://www.ecookbooks.com/products.html?item=05622

Jessica's Biscuit Price: $15.60
Retail Price: $26.00
You Save: 40%

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Marie Antoine Careme (better known as Antonin) worked in an age when he was
often cooking delicacies like calves udders and forcemeat in an
unventilated, charcoal-powered kitchen.  His life was cut short after years
of inhaling intoxicating charcoal dust, and he died at the age of 48.  Yet
in those 48 years, Antonin Careme built a legacy that has lasted for well
over two centuries.

Careme was born into chaos just before the start of the French Revolution.
Thanks to the goodwill of a nearby cook, he was rescued at a young age from
the streets in the midst of The Terror.   He spent his entire youth either
in the kitchen or teaching himself to read.  With his combined love for the
study of architecture and extravagant pastry, Careme became famous for what
he called "extraordinaires."  These elaborate, edible models of buildings
replicated exotic temples and towers in spun sugar and other sweets.
Occasionally he would carve the name of the evening's guest of honor into
the creation for ultimate flattery.

Careme cooked as head chef for some of the most powerful households in
Europe, serving Napolean and Josephine Bonaparte, Tallyrand, the
well-written Lady Morgan, and tsars of Russia amongst others.   He began to
move away from service a la francaise, a practice in which all of the main
courses were set out on the table buffet-style at the start of the meal.
He felt that it was more important to keep hot dishes hot.  He also
formulated notions about choosing wine according to the food on the menu.

Careme left behind records of his meals and encounters.  He was a published
chef, and Ian Kelly has now brought to us a cohesive history of his life
and successes.   This is a delightful slice of history for gourmets and
chefs alike.

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There were other books that might be of interest. One is a reprint of 
Brillat-Savarin's "Physiology of Taste", who said  "Tell me what you 
eat and I will tell you who you are," which i think is the source of 
the modern phrase, "You are what you eat," which really doesn't mean 
the same thing.

There are also memoirs by or about Auguste Escoffier, Fernand Point, 
James Beard, and Jacques Pepin on their lives as chefs.

Another seems to feed the fantasy of some of us:

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Letters to a Young Chef
by Daniel Boulud
http://www.ecookbooks.com/products.html?item=04794

Jessica's Biscuit Price: $15.75
Retail Price: $22.50
You Save: 30%

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Have you thought about becoming a chef?  If there has ever been even a
brief flicker of a daydream in your mind, Daniel Boulud may have some
helpful guidance for you.  He knows what it means to be a chef, and has
succeeded in doing so.  With three restaurants to his name - Daniel, Cafe
Boulud, and DB Bistro - Daniel Boulud knows very well how to differentiate
between an amazing cook and a great chef.  The chef is not just a person
who knows how to make wonderful foods, but is also the body in charge of
managing a score of employees, shopping for high quality ingredients, and
adhering to an appropriate budget.

Boulud suggests ways to network and find mentors.  He points out both the
good and less desirable aspects of living as a chef, and writes a guide
indispensable for those considering a career path in food.

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If anyone wants more info, write me privately and i'll forward the 
whole list with descriptions.

Anahita