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Red Classics Great Food From Absinthe To Zest: An Alphabet For Food Lovers

Dumas, Alexandre Author

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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.

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Author of The Count of Monte Cristo and The Three Musketeers, Alexandre Dumas (1802-1870) was a prolific writer who also wrote plays, short stories, published essays, magazine articles and reportage. In addition to this he was an expert cook and great traveller, whose cosmopolitan outlook is reflected in The Great Dictionary of Cuisine, first published posthumously in 1873. Alan Davidson (1924 - 2003) was a distinguished author and publisher, and one of the world's best-known writers on fish. In 1999 he compiled the immensely successful Companion to Food, available in Penguin. Alan and his wife, Jane's (1927-2010) translation of Dumas's Le Grand Dictionnaire de Cuisine was first published by the Folio Society.

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Dumas, Alexandre Author
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Book Description Penguin Books Ltd, United Kingdom, 2011. Paperback. Book Condition: New. 178 x 110 mm. Language: English Brand New Book. 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. Bookseller Inventory # AAZ9780241951835

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Dumas, Alexandre Author
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Book Description Penguin Books Ltd, United Kingdom, 2011. Paperback. Book Condition: New. 178 x 110 mm. Language: English Brand New Book. 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. Bookseller Inventory # AAZ9780241951835

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Book Description 2011. Paperback. Book Condition: New. 111mm x 181mm x 8mm. Paperback. 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 encyclop.Shipping may be from multiple locations in the US or from the UK, depending on stock availability. 112 pages. 0.087. Bookseller Inventory # 9780241951835

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