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 eccentric culinary compendium.

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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 eccentric culinary compendium.

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Produktdetails
Verlag: Penguin Books Ltd
Seitenzahl: 112
Erscheinungstermin: 7. April 2011
Englisch
ISBN-13: 9780141966915
Artikelnr.: 38142465

Produktdetails

Verlag: Penguin Books Ltd
Seitenzahl: 112
Erscheinungstermin: 7. April 2011
Englisch
ISBN-13: 9780141966915
Artikelnr.: 38142465

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From Absinthe to Zest: An Alphabet for Food Lovers (eBook, ePUB)

From Absinthe to Zest: An Alphabet for Food Lovers (eBook, ePUB)

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