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.About the Author:
Author of The Count of Monte Cristo and The Three Musketeers, Alexandre Dumas (1802-1870) was a prolific writer who also wrote plays, short stories, published essays, magazine articles and reportage. In addition to this he was an expert cook and great traveller, whose cosmopolitan outlook is reflected in The Great Dictionary of Cuisine, first published posthumously in 1873.
Alan Davidson (1924 - 2003) was a distinguished author and publisher, and one of the world's best-known writers on fish. In 1999 he compiled the immensely successful Companion to Food, available in Penguin. Alan and his wife, Jane's (1927-2010) translation of Dumas's Le Grand Dictionnaire de Cuisine was first published by the Folio Society.
"Sobre este título" puede pertenecer a otra edición de este libro.
Descripción Penguin, 2011. Paperback. Estado de conservación: Brand New. 112 pages. In Stock. Nº de ref. de la librería zk0241951836
Descripción Penguin UK, 2011. Mass Market Paperback. Estado de conservación: New. book. Nº de ref. de la librería 0241951836
Descripción Penguin UK, 2011. Mass Market Paperback. Estado de conservación: New. Nº de ref. de la librería P110241951836