Alexander Dumas Dictionary Of Cuisine

by Dumas

Overview

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.

Product Details

ISBN-13:	9781317847151
Publisher:	Taylor & Francis
Publication date:	01/21/2014
Sold by:	Barnes & Noble
Format:	eBook
Pages:	288
File size:	4 MB

About the Author

Edited and translated by Louis Coleman

Table of Contents

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