Dumas on Food Selections from Le Grand Dictionnaire De Cuisine Libreria della Spada Libri esauriti antichi e moderni Libri rari e di pregio da tutto il mondo

Dumas on Food Selections from Le Grand Dictionnaire De Cuisine

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Autore/i	Alexandre Dumas
Editore	Oxford University Press	Luogo	New York
Anno	1987	Pagine	328
Dimensioni	13x20 (cm)	Illustrazioni	ill. b/n n.t. - b/w ills.
Legatura	bross. ill. - paperback	Conservazione	Usato ottime condizioni - used very good
Lingua	Inglese - English text	Peso	500 (gr)
ISBN	0192820400	EAN-13	9780192820402
Prezzo	9.39 €	Sconto	5%
Prezzo scontato	8.92 €

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(Oxford Paperbacks).

translated by Alan and Jane Davidson.

introduced by Alan Davidson.

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.

CONTENTS

PREFACE INTRODUCTION
GLOSSARY
'ONE MORE WORD TO THE PUBLIC'
DICTIONARY FROM A-Z
APPENDIX I: Dumas and Vuillemot
APPENDIX 2: Dumas as a cook
BIBLIOGRAPHY