From Absinthe To Zest
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.
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From Absinthe to Zest: An Alphabet for Food Lovers
by Alexandre Dumas
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Penguin Classics, 2011. Paperback. Good. 2011. First Edition Thus. 98 pages. Paperback book with illustrated cover. Pages and binding are presentable with no major defects. Minor issues present such as mild cracking, inscriptions, inserts, light foxing, tanning and thumb marking. Overall a good condition item. Paper cover has mild edge-wear with light rubbing and creasing. Some light marking… Read more about this item Item Price
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From Absinthe to Zest: An Alphabet for Food Lovers
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From Absinthe to Zest: An Alphabet for Food Lovers
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From Absinthe to Zest: An Alphabet for Food Lovers (Penguin Great Food)
by Dumas, Alexandre
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From Absinthe to Zest: An Alphabet for Food Lovers (Penguin Great Food)
by Dumas, Alexandre
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From Absinthe to Zest : An Alphabet for Food Lovers
by Dumas, Alexandre
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