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Routledge Alexander Dumas Dictionary of Cuisine - Kegan Paul Library

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Description

Discover the culinary legacy of Alexandre Dumas, the celebrated author of The Three Musketeers and The Count of Monte Cristo, through this abridged Dictionary of Cuisine. Originally published posthumously in 1873, Dumas' masterpiece reveals his passion for food and expert knowledge of cooking, written for both worldly readers and professional chefs. This Routledge edition, first published in 2005 as part of the Kegan Paul Library of Culinary Arts, brings together hundreds of recipes spanning sauces, soups, meat dishes and more. Whether you seek classic French culinary techniques, inspiration for entertaining, or simply a fascinating glimpse into 19th-century gastronomy, this dictionary combines practical cooking instruction with the wit and charm of one of literature's greatest storytellers. An essential addition to any culinary collection.

Key Features

Hundreds of recipes for sauces, soups, meat and other classic French dishes designed for professional chefs and home cooks alike.

Abridged version of Dumas' original Great Dictionary of Cuisine, making this comprehensive culinary reference both accessible and entertaining.

Written by Alexandre Dumas, the renowned author whose expertise in cooking matched his literary talent and passion for worldly living.

Published by Routledge as part of the Kegan Paul Library of Culinary Arts, ensuring scholarly presentation of this historic gastronomic work.

Product Specifications

Format
hardcover
Domain
Amazon UK
Release Date
04 November 2005
Listed Since
19 January 2007

Barcode

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