5.0
Dumas on Food Selections from Le Grand Dictionnaire de Cuisine
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.
CookingRegional & EthnicFrenchLiterary CriticismMedieval
RELEASED1987
PUBLISHEROxford University Press
LENGTH327
LANGUAGEEN
A French writer, best known for his numerous historical novels of high adventure which have made him one of the most widely read French authors in the world. Many of his novels, including The Count of Monte Cristo, The Three Musketeers, Twenty Years After, and The Vicomte de Bragelonne were serialized. He also wrote plays and magazine articles and was a prolific correspondent. (From Wikipedia.)
5.0
Dumas on Food Selections from Le Grand Dictionnaire de Cuisine
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.
CookingRegional & EthnicFrenchLiterary CriticismMedieval
RELEASED1987
PUBLISHEROxford University Press
LENGTH327
LANGUAGEEN
A French writer, best known for his numerous historical novels of high adventure which have made him one of the most widely read French authors in the world. Many of his novels, including The Count of Monte Cristo, The Three Musketeers, Twenty Years After, and The Vicomte de Bragelonne were serialized. He also wrote plays and magazine articles and was a prolific correspondent. (From Wikipedia.)
