Alexander Dumas Dictionary Of Cuisine

Dumas (Autor)

Buch | Hardcover

288 Seiten

2005
Kegan Paul (Verlag)
978-0-7103-0839-9 (ISBN)

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Features hundreds of recipes for sauces, soups, meat, fish, eggs, and poultry.

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.

Edited and translated by Louis Coleman

Editor's Introduction, A Few Words to the Reader, Dedication: A Letter to Jules Janin, One More Word to the Public , A from Absinthe to Asparagus B from Babirusa to Butter C from Cabbage to Curlew D from Dinner to Ducks E from Eagle to Essence F from Falcon to Fumet of Partridge G from Garlic to Guinea Hen H-f from Halcyone to Hydromel J from Ice to Ice J from Julienne to Juniper K from Kangaroo to Kidneys L from Lamb to Lobster M from Macaroni to Mutton O from Olives to Oysters P from Panther to Potatoes Q from Quail to Quail R from Rabbit to Roasts S from Salad to Sweet Potato 'T from Tarragon to Turtledove 'V from Veal to Vuillemot, Denis-Joseph W from Water to Woodcock Z from Zest to Zest

Erscheint lt. Verlag	4.11.2005
Verlagsort	London
Sprache	englisch
Maße	156 x 234 mm
Gewicht	544 g
Themenwelt	Sachbuch/Ratgeber ► Essen / Trinken ► Länderküchen
ISBN-10	0-7103-0839-6 / 0710308396
ISBN-13	978-0-7103-0839-9 / 9780710308399
Zustand	Neuware