Alexander Dumas Dictionary Of Cuisine

ISBN-13: 9780710308399 / Angielski / Twarda / 2005 / 288 str.

Louis Colman

Opis

A cookbook by the author of "The Three Musketeers" 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, is a masterpiece in its own right.

This abridged version of the "Dictionary" is designed to be both useful and entertaining. There are hundreds of recipes for sauces, soups, meat, fish, eggs, poultry and game well within the scope of an experienced and imaginative cook.

Spis treści

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

O autorze

Edited and translated by Louis Coleman