Alexander Dumas Dictionary Of Cuisine

Dumas

янв. 2014 г. · Routledge

Об электронной книге

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.

Об авторе

Edited and translated by Louis Coleman