From Absinthe to Zest: An Alphabet for Food Lovers by Alexandre DumasAs 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 encyclopedic 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, all brought together in a witty and gloriously eccentric culinary compendium.
This edition is part of the Great Food series designed by Coralie Bickford-Smith.
Grand dictionnaire de cuisine Ed 1873 I a Z de Alexandre Dumas et Denis Joseph Vuillemot
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Last edited by Clean Up Bot. May 19, History. By Alexandre Dumas. Le grand dictionnaire de cuisine Alexandre Dumas. Want to Read. Are you sure you want to remove Le grand dictionnaire de cuisine from your list?
English language paperback edition published in 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. Provides information and anecdotes about foods, from almonds, apples, and asparagus to veal, wheat, and zest, and includes a glossary of cooking terms. Convert currency. Add to Basket.
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Search among rare books : first editions, antique books from the incunable to the 18th century, modern books. Delivery options and times. Sale conditions. A question about this book? First edition, one of 50 copies on Holland, the only major paper parchment with 1 and 5 China.