Alexander Dumas Dictionary Of Cuisine
Title | Alexander Dumas Dictionary Of Cuisine PDF eBook |
Author | Dumas |
Publisher | Routledge |
Pages | 288 |
Release | 2014-01-21 |
Genre | Social Science |
ISBN | 1317847164 |
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.
Alexandre Dumas' Dictionary of Cuisine
Title | Alexandre Dumas' Dictionary of Cuisine PDF eBook |
Author | Alexandre Dumas |
Publisher | |
Pages | 281 |
Release | 1959 |
Genre | Cookery |
ISBN |
Alexandre Dumas' Dictionary of Cuisine
Title | Alexandre Dumas' Dictionary of Cuisine PDF eBook |
Author | Alexandre Dumas |
Publisher | |
Pages | 282 |
Release | 1986 |
Genre | |
ISBN |
Alexandre Dumas' Dictionary of Cuisine, Etc
Title | Alexandre Dumas' Dictionary of Cuisine, Etc PDF eBook |
Author | Alexandre Dumas |
Publisher | |
Pages | |
Release | 1964 |
Genre | |
ISBN |
Alexandre Dumas' Dictionary of Cuisine. Edited, Abridged and Translated by Louis Colman, Etc
Title | Alexandre Dumas' Dictionary of Cuisine. Edited, Abridged and Translated by Louis Colman, Etc PDF eBook |
Author | Alexandre Dumas |
Publisher | |
Pages | 281 |
Release | 1959 |
Genre | |
ISBN |
Alexandre Dumas' Dictionary of Cuisine
Title | Alexandre Dumas' Dictionary of Cuisine PDF eBook |
Author | |
Publisher | |
Pages | |
Release | 1964 |
Genre | |
ISBN |
Dumas on Food
Title | Dumas on Food PDF eBook |
Author | Alexandre Dumas |
Publisher | Oxford University Press, USA |
Pages | 327 |
Release | 1987-06 |
Genre | Cooking |
ISBN | 9780192820402 |
Provides information and anecdotes about foods, from almonds, apples, and asparagus to veal, wheat, and zest, and includes a glossary of cooking terms