From Absinthe to Zest: An Alphabet for Food Lovers
(Part of the Penguin Great Food (#16) Series and Penguin Great Food Series)
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Book Overview
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.
Format:Paperback
Language:English
ISBN:0241956374
ISBN13:9780241956373
Release Date:October 2011
Publisher:Penguin Group
Length:98 Pages
Weight:0.22 lbs.
Dimensions:0.4" x 4.5" x 7.1"
Age Range:18 years and up
Grade Range:Postsecondary and higher
Related Subjects
Cooking Cooking Education & Reference Essays European French Holiday Cooking ReferenceCustomer Reviews
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