From Absinthe to Zest by Alexandre Dumas

From Absinthe to Zest: An Alphabet for Food Lovers by Alexandre Dumas
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Overview: As well as being the author of The Three Musketeers, Alexandre Dumas was also an enthusiastic gourmand and expert cook. His Grand Dictionnaire de Cuisine, published in 1873, is an encyclopaedic collection of ingredients, recipes and anecdotes, from Absinthe to Zest via cake, frogs’ legs, oysters, Roquefort and vanilla. Included here are recipes for bamboo pickle and strawberry omelette, advice on cooking all manner of beast from bear to kangaroo brought together in a witty and gloriously eccentric culinary compendium.
Genre: Non-Fiction > Food & Drink

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Absinthe Antiques: A Collection From La Belle …

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Absinthe Antiques: A Collection From La Belle …

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