Alexandre Dumas Dictionary Of Cuisine
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Alexander Dumas Dictionary Of Cuisine
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Author : Dumas
language : en
Publisher: Routledge
Release Date : 2014-01-21
Alexander Dumas Dictionary Of Cuisine written by Dumas and has been published by Routledge this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-01-21 with Social Science categories.
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.
Alexandre Dumas Dictionary Of Cuisine
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Author : Alexandre Dumas
language : en
Publisher:
Release Date : 1959
Alexandre Dumas Dictionary Of Cuisine written by Alexandre Dumas and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1959 with Cookery categories.
Alexandre Dumas Dictionary Of Cuisine
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Author : Alexandre Dumas
language : en
Publisher:
Release Date : 1986
Alexandre Dumas Dictionary Of Cuisine written by Alexandre Dumas and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1986 with categories.
Dumas On Food
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Author : Alexandre Dumas
language : en
Publisher: Oxford University Press, USA
Release Date : 1987-06
Dumas On Food written by Alexandre Dumas and has been published by Oxford University Press, USA this book supported file pdf, txt, epub, kindle and other format this book has been release on 1987-06 with Cooking categories.
Provides information and anecdotes about foods, from almonds, apples, and asparagus to veal, wheat, and zest, and includes a glossary of cooking terms
Dictionary Of Cuisine
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Author : Alexandre Dumas Davy de la Pailleterie (the Elder.)
language : en
Publisher:
Release Date : 1959
Dictionary Of Cuisine written by Alexandre Dumas Davy de la Pailleterie (the Elder.) and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1959 with categories.
From Absinthe To Zest An Alphabet For Food Lovers
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Author : Alexandre Dumas
language : en
Publisher: Penguin UK
Release Date : 2011-04-07
From Absinthe To Zest An Alphabet For Food Lovers written by Alexandre Dumas and has been published by Penguin UK this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-04-07 with Cooking categories.
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.
Alexander Dumas Dictionary Of Cuisine
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AUDIOBOOK
Author : Dumas
language : en
Publisher: Routledge
Release Date : 2014-01-21
Alexander Dumas Dictionary Of Cuisine written by Dumas and has been published by Routledge this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-01-21 with Social Science categories.
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.
Choice Cuts
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Author : Mark Kurlansky
language : en
Publisher: Random House
Release Date : 2013-03-31
Choice Cuts written by Mark Kurlansky and has been published by Random House this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-03-31 with Cooking categories.
The winner of the Glenfiddich Best Food Book Award leads is on a dazzling culinary tour around the world and through history - from the fifth century BC to the present day. Presented by subject - including 'Food and Sex', 'Bread', 'Rants' and 'Dessert' - and illustrated with Kurlansky's own pen-and-ink drawings as well as classic photographs, this wonderful collection, like the very best meal, is varied, delicious and uniquely satisfying.
Dictionary Of Food
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Author : Charles Sinclair
language : en
Publisher: A&C Black
Release Date : 2009-01-01
Dictionary Of Food written by Charles Sinclair and has been published by A&C Black this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009-01-01 with Foreign Language Study categories.
The Dictionary of Food is the indispensable companion for everyone who loves reading about food, or cooking it. We live in a globalised world, and our tastes in food have widened dramatically in recent years. The Dictionary of Food reflects this huge cultural shift. With concise descriptions of dishes, ingredients, equipment, and techniques, it brings the world's cuisines, familiar and less familiar, within our grasp. '... so interesting that it only stayed on my desk very briefly before it was taken away... invaluable in anyone's kitchen and particularly useful for professional chefs.' - Caroline Waldegrave, Leiths School of Food and Wine
Food
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Author : Waverley Root
language : en
Publisher: William S. Konecky Associates
Release Date : 1996-07
Food written by Waverley Root and has been published by William S. Konecky Associates this book supported file pdf, txt, epub, kindle and other format this book has been release on 1996-07 with Cooking categories.
