Dumas on Food: Selections from Le Grand Dictionnaire De Cuisine - Brossura

Dumas, Alexandre; Davison, Alan

Brossura

ISBN 10: 0192820400 ISBN 13: 9780192820402

Casa editrice: Oxford Univ Pr, 1995

Riassunto

The reputation of Alexandre Dumas pere rests chiefly on his historical novels, especially The Three Musketeers. However, Dumas's exuberance and vivid style found equal expression in numerous other works, and it was for his Grand Dictionnaire de Cuisine that Dumas himself particularly wished to be remembered.
Published posthumously in 1873, this vast and formidable work is a dictionary of culinary terms, recipes, and anecdotes, from 'Absinth' to 'Zest'. The editors have selected and translated those pieces from the Dictionnaire that represent Dumas at his best, retaining all the color and delight of the original. This readable and informative work is further enhanced by a glossary describing the structure of French meals in the nineteenth century, the utensils and equipment used, as well as definitions of French cookery terms used in the text.

Su questo libro

L'autore:

Alan Davidson is the author of several cookbooks including Mediterranean Seafood and North Atlantic Seafood and is currently at work on the forthcoming Oxford Companion to Food. Jane Davidson is a writer.

Product Description:

Book by Dumas Alexandre Davison Alan

Su questa edizione

• Editore: Oxford Univ Pr
• Data di pubblicazione: 1995
• ISBN 10: 0192820400
• ISBN 13: 9780192820402
• Rilegatura: Copertina flessibile
• Numero di pagine: 336