Alexander Dumas Dictionary Of Cuisine
Regular price
€63.99
14 days return policy
Shipping & Delivery
alexandre
anglais
Animal Kingdoms
Artichoke Bottoms
Bay Leaf
Bouquet Garni
brillat
cafe
Cafe Anglais
Calf's Liver
Category=JB
Category=JHM
Edward III
eq_bestseller
eq_isMigrated=1
eq_isMigrated=2
eq_nobargain
eq_non-fiction
eq_society-politics
Espagnole Sauce
Fines Herbes
FRANGIP ANE
Gastronomic Literature
Grated Parmesan Cheese
grimod
Grimod De La Reyniere
Henry III
janin
jules
Jules Janin
La Bourgeoise
Lemon Zest
paolo
Pope Paul III
Raw Egg Yolk
reyniere
Romaine Lettuce
Salt Water
savarin
Sea Water
White Turnips
Wild Duck
Young Man
Product details
- ISBN 9781138966475
- Weight: 530g
- Dimensions: 156 x 234mm
- Publication Date: 09 Dec 2015
- Publisher: Taylor & Francis Ltd
- Publication City/Country: GB
- Product Form: Paperback
Secure
checkout
Fast Shipping
Easy returns
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
