The reputation of Alexandre Dumas pere rests chiefly on his historical novels, especially The Three Musketeers. However, Dumas's exuberance and vivid style found equal expression in numerous other works, and it was for his Grand Dictionnaire de Cuisine that Dumas himself particularly wished to be remembered.
Published posthumously in 1873, this vast and formidable work is a dictionary of culinary terms, recipes, and anecdotes, from 'Absinth' to 'Zest'. The editors have selected and translated those pieces from the Dictionnaire that represent Dumas at his best, retaining all the color and delight of the original. This readable and informative work is further enhanced by a glossary describing the structure of French meals in the nineteenth century, the utensils and equipment used, as well as definitions of French cookery terms used in the text.
"synopsis" may belong to another edition of this title.
Alan Davidson is the author of several cookbooks including Mediterranean Seafood and North Atlantic Seafood and is currently at work on the forthcoming Oxford Companion to Food. Jane Davidson is a writer.
Text: English, French (translation)
"About this title" may belong to another edition of this title.
Book Description Oxford University Press, 1988. Paperback. Book Condition: New. Illustrated with small contemporary engravings, small 8vo, pp 327, paperback, a very good copy. [Postage will be reduced]. Bookseller Inventory # 006217
Book Description Oxford University Press, 1987. Paperback. Book Condition: New. Bookseller Inventory # P110192820400
Book Description Oxford University Press, USA, 1987. Paperback. Book Condition: New. New edition. Bookseller Inventory # DADAX0192820400
Book Description Oxford University Press, 1987. Paperback. Book Condition: New. book. Bookseller Inventory # 0192820400
Book Description Book Condition: Brand New. Book Condition: Brand New. Bookseller Inventory # 97801928204021.0