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    From Absinthe to Zest: An Alphabet for Food Lovers (Paperback) By (author) Alexandre Dumas

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    DescriptionAs 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.

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  • Full bibliographic data for From Absinthe to Zest: An Alphabet for Food Lovers

    From Absinthe to Zest: An Alphabet for Food Lovers
    Authors and contributors
    By (author) Alexandre Dumas
    Physical properties
    Format: Paperback
    Number of pages: 112
    Width: 111 mm
    Height: 181 mm
    Thickness: 8 mm
    Weight: 87 g
    ISBN 13: 9780241951835
    ISBN 10: 0241951836

    BIC E4L: FOO
    Nielsen BookScan Product Class 3: T16.0
    BIC subject category V2: WB
    Ingram Subject Code: CW
    BISAC V2.8: CKB030000, CKB071000
    DC23: 641.3003
    Thema V1.0: GBC, WB
    Penguin Books Ltd
    Imprint name
    Penguin Books Ltd
    Publication date
    07 April 2011
    Publication City/Country
    Author Information
    Author of The Count of Monte Cristo and The Three Musketeers, Alexandre Dumas (1802-1870) was a prolific writer who also wrote plays, short stories, published essays, magazine articles and reportage. In addition to this he was an expert cook and great traveller, whose cosmopolitan outlook is reflected in The Great Dictionary of Cuisine, first published posthumously in 1873. Alan Davidson (1924 - 2003) was a distinguished author and publisher, and one of the world's best-known writers on fish. In 1999 he compiled the immensely successful Companion to Food, available in Penguin. Alan and his wife, Jane's (1927-2010) translation of Dumas's Le Grand Dictionnaire de Cuisine was first published by the Folio Society.