From Absinthe to Zest (eBook): An Alphabet for Food Lovers
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| File type: | EPUB DRM |
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Synopsis
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.
Product details
Published
07/04/2011
Publisher
ePenguin
ISBN
9780141966915
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