From Absinthe to Zest: An Alphabet for Food Lovers Alexandre Dumas Author

by Alexandre Dumas

2021-04-11 08:35:26

As well as being the author of The Three Musketeers, Alexandre Dumas was also an enthusiastic gourmand and expert cook. His Grand Dictionnaire de Cuisine, published in 1873, is an encyclopaedic collection of ingredients, recipes and anecdotes, from A... Read more
As well as being the author of The Three Musketeers, Alexandre Dumas was also an enthusiastic gourmand and expert cook. His Grand Dictionnaire de Cuisine, published in 1873, is an encyclopaedic collection of ingredients, recipes and anecdotes, from Absinthe to Zest via cake, frogs' legs, oysters, Roquefort and vanilla. Included here are recipes for bamboo pickle and strawberry omelette, advice on cooking all manner of beast from bear to kangaroo brought together in a witty and gloriously eccentric culinary compendium. Less

Book Details

Print pages112
PublisherPenguin UK
Publication date April 7, 2011
ISBN9780141966915
Alexandre Dumas, père (French for "father", akin to Senior in English), born Dumas Davy de la Pailleterie, was a French writer, best known for his numerous historical novels of high adventure which h...

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