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Alexander Dumas Dictionary Of Cuisine

TaschenbuchKartoniert, Paperback
288 Seiten
Englisch
Taylor & Franciserschienen am09.12.2015
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.mehr
Verfügbare Formate
BuchGebunden
EUR192,50
TaschenbuchKartoniert, Paperback
EUR64,50
E-BookPDFDRM AdobeE-Book
EUR61,99
E-BookEPUBDRM AdobeE-Book
EUR62,49

Produkt

KlappentextFirst 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.
Details
ISBN/GTIN978-1-138-96647-5
ProduktartTaschenbuch
EinbandartKartoniert, Paperback
FormatTrade Paperback (USA)
Erscheinungsjahr2015
Erscheinungsdatum09.12.2015
Seiten288 Seiten
SpracheEnglisch
MasseBreite 156 mm, Höhe 234 mm, Dicke 15 mm
Gewicht408 g
Artikel-Nr.36587838
Rubriken
GenreKochen & Geniessen

Inhalt/Kritik

Inhaltsverzeichnis
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 Zestmehr