From Absinthe to Zest Tapa blanda - 2011

Name: From Absinthe to Zest: An Alphabet for Food Lovers
Price: 8.95 GBP
Availability: InStock
Author: Dumas, Alexandre
ISBN: 9780241956373

de Dumas, Alexandre

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 encyclopedic 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, all brought together in a witty and gloriously eccentric culinary compendium.

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Resumen

Información de la editorial

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 encyclopedic 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, all brought together in a witty and gloriously eccentric culinary compendium.

Detalles

Título From Absinthe to Zest
Autor Dumas, Alexandre
Encuadernación Tapa blanda
Edición Reprint
Páginas 98
Idioma EN
Editorial Penguin Books
Fecha de publicación 2011-10-25
ISBN 9780241956373

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Acerca del autor

Alexandre Dumas (1802-1870) was a prolific writer whose best known works include "The Three Musketeers" and "The Count of Monte Christo." He also wrote plays, short stories, essays, magazine articles and reportage. In addition, he was an expert cook and great traveler, whose cosmopolitan outlook is reflected in "The Great Dictionary of Cuisine," first published posthumously in 1873.

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