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From Absinthe To Zest
About the book
  • Published: 30 May 2011
  • ISBN: 9780141966915
  • Imprint: Penguin eBooks
  • Format: EBook
  • Pages: 112
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From Absinthe To Zest

An Alphabet For Food Lover


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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.

  • Pub date: 30 May 2011
  • ISBN: 9780141966915
  • Imprint: Penguin eBooks
  • Format: EBook
  • Pages: 112
Categories:

About the Author

Alexandre Dumas

Alexandre Dumas was a French playwright, historian and prolific novelist, penning a string of successful books including The Three Musketeers (1844), The Count of Monte Cristo (1845), and Twenty Years After(1845). His novels have been translated into a hundred different languages and inspired over two hundred films. In his day Dumas was as famous for his financial irresponsibility and flamboyant lifestyle as for his writing. Dumas died in 1870.

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