From Absinthe to Zest

Paperback • 2011 • English

From Absinthe to Zest: an alphabet for food lovers

By Alexandre Dumas

1 Ratings • 5.0 of 5

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About the book

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 encyclopaedic 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 brought together in a witty and gloriously eccentr...Show more

Quick and easy cookery

National and regional cuisine

Cooking with specific gadgets, equipment, utensils or techniques

Book details

ISBN

9780241951835

Publisher

Penguin

Published year

2011

Language

English

Original title

From Absinthe to Zest

Format

Paperback

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Reviews · 0

1 Ratings • 5.0 of 5

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