From Absinthe To Zest
- Published: 30 May 2011
- ISBN: 9780141966915
- Imprint: Penguin eBooks
- Format: EBook
- Pages: 112
From Absinthe To Zest
An Alphabet For Food Lover
Formats & editions
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
