Book Note

Chapter 1

Another important invention that changed the organization of kitchens in the eighteenth century was the stove, or potager  汤类厨师,  which gave cooks a more practical and controllable heat source than an open fire. Soon commercial kitchens became divided into three departments: 

• the rotisserie, under the control of the meat chef, or rôtisseur, 
• the oven, under the control of the pastry chef, or pâtissier; 
• and the stove, run by the cook, or cuisinier. 

The meat chef and pastry chef reported to the cuisinier, who was also known as chef de cuisine, which means "head of the kitchen."

Marie-Antoine Carême (1784 - 1833)
Escoffier: Georges -Auguste Escoffier (1847 - 1935) 
his book: Le Guide Culinaire:
Caterers, Pastry Makers, roasters, pork butchers.
Quantity Cookery
home cooking
restaurant cooking
 
 

Ice and tallow carving