Alexander Dumas Dictionary Of Cuisine
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classic European recipes
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Espagnole Sauce
Fines Herbes
food literature analysis
FRANGIP ANE
French culinary history
Gastronomic Literature
Grated Parmesan Cheese
grimod
Grimod De La Reyniere
Henry III
historical gastronomy
janin
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Jules Janin
La Bourgeoise
Lemon Zest
nineteenth century French cuisine studies
paolo
Pope Paul III
professional cookery techniques
Raw Egg Yolk
reyniere
Romaine Lettuce
Salt Water
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Sea Water
White Turnips
Wild Duck
Young Man
Product details
- ISBN 9780710308399
- Weight: 960g
- Dimensions: 156 x 234mm
- Publication Date: 04 Nov 2005
- Publisher: Kegan Paul
- Publication City/Country: GB
- Product Form: Hardback
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First published in 2005. A cookery book by the author of The Three Muskateers and The
Count of Monte Cristo may seen an improbability. Yet Alexandre
Dumas was an expert cook- his love of food was said to be equalled
only by his love of women - and his Great Dictionary of Cuisine,
written to be read by worldly people and used by professionals and
published posthumously in 1873, it is a masterpiece in its own right.
This abridged version of the Dictionary is designed to be both useful
and entertaining. A glance at the Index will show that there are
hundreds of recipes - for sauces, soups, meat, fish, eggs, poultry and
game - not all kitchen-tested with modern ingredients, but well within
the scope of an experienced and imaginative cook.
Edited and translated by Louis Coleman
