OP: Le Cuisinier Parisien

In early 19th century France, in the long shadow of the Revolution, the general public began to experience haute cuisine for the first time. Former chefs to the aristocracy found themselves newly unemployed and opening restaurants. The word gastronomy first appeared in 1801, and from there eating and cooking became science and art. Indeed, it was Marie-Antoine Carême’s L’Art de la Cuisine Française (1833) that established the terminology and techniques still in use in culinary schools and fine dining kitchens today.  Prior to Carême, however, was B. Albert, of whom we know very little. We do know that he was the chef de cuisine for Cardinal Joseph Fesch, an uncle of Napoleon Bonaparte. He published in 1812 Manuel complet d'economie domestique, a remarkable example of French cuisine in its early post-revolution stage. By 1822 the book had a second edition at which point the title was changed to Le Cuisinier Parisien. The succeeding 23 years saw an additional 6 editions, perhaps an indic