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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.

Alexandre Dumas Alexandre Dumas

Formats & editions

  • From Absinthe To Zest
    Alexandre Dumas

    EBook

    9780141966915

    May 30, 2011

    Penguin eBooks

    112 pages

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Also by Alexandre Dumas

The Count Of Monte Cristo
The Story of a Nutcracker
The Lady Of The Camellias
The Women's War
Alexandre Dumas
The Knight Of Maison-Rouge
The Man In The Iron Mask
The Black Tulip
Mod Lib The Count Of Monte Cristo
Mod Lib The Three Musketeers
Mod Lib
Mod Lib Count Of Monte Cristo
The Three Musketeers
See all

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