Dumas

Alexander Dumas Dictionary Of Cuisine

• Gebundenes Buch

Produktbeschreibung

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.

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Hinweis: Dieser Artikel kann nur an eine deutsche Lieferadresse ausgeliefert werden.

Produktdetails

• Verlag: Routledge
• Seitenzahl: 290
• Erscheinungstermin: 4. November 2005
• Englisch
• Abmessung: 240mm x 161mm x 20mm
• Gewicht: 604g
• ISBN-13: 9780710308399
• ISBN-10: 0710308396
• Artikelnr.: 22234955

Autorenporträt

Edited and translated by Louis Coleman

Inhaltsangabe

Editor's Introduction, A Few Words to the Reader, Dedication: A Letter to
Jules Janin, One More Word to the Public , A from Absinthe to Asparagus B
from Babirusa to Butter C from Cabbage to Curlew D from Dinner to Ducks E
from Eagle to Essence F from Falcon to Fumet of Partridge G from Garlic to
Guinea Hen H-f from Halcyone to Hydromel J from Ice to Ice J from Julienne
to Juniper K from Kangaroo to Kidneys L from Lamb to Lobster M from
Macaroni to Mutton O from Olives to Oysters P from Panther to Potatoes Q
from Quail to Quail R from Rabbit to Roasts S from Salad to Sweet Potato 'T
from Tarragon to Turtledove 'V from Veal to Vuillemot, Denis-Joseph W from
Water to Woodcock Z from Zest to Zest