The ambition of every good cook must be to make something very good with the fewest possible ingredients.–Urbain Dubois (1818-1901)
Urbain Dubois, was a pupil of the great Marie-Antoine (or Antonin) Carême, the father of French haute cuisine and a renowned pastry chef. He was author of The Household Cookery Book (1871), amongst other works, his specialty being decorative pieces. He had a preference for Russian service. He was also a fine artist whose food paintings and etchings chronicled the preferences of an early era (see below).
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