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From Absinthe to Zest
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From Absinthe to Zest Paperback - 2011

by Dumas, Alexandre

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 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.


Summary

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 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.

From the publisher

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 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.

Details

  • Title From Absinthe to Zest
  • Author Dumas, Alexandre
  • Binding Paperback
  • Edition Reprint
  • Pages 98
  • Language EN
  • Publisher Penguin Books
  • Date 2011-10-25
  • ISBN 9780241956373

Media reviews

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About the author

Alexandre Dumas (1802-1870) was a prolific writer whose best known works include "The Three Musketeers" and "The Count of Monte Christo." He also wrote plays, short stories, essays, magazine articles and reportage. In addition, he was an expert cook and great traveler, whose cosmopolitan outlook is reflected in "The Great Dictionary of Cuisine," first published posthumously in 1873.
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From Absinthe to Zest: An Alphabet for Food Lovers

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ISBN 10 / ISBN 13
9780241956373 / 0241956374
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ISBN 10 / ISBN 13
9780241956373 / 0241956374
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