From Absinthe to Zest: An Alphabet for Food Lovers (Penguin

From Absinthe to Zest: An Alphabet for Food Lovers (Penguin Great Food)

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.
Country USA
Manufacturer Penguin Books
Binding Paperback
ReleaseDate 2011-10-25
EANs 9780241956373

From Absinthe to Zest: An Alphabet for Food Lovers (Penguin Great Food)