Alexander Dumas Dictionary Of Cuisine

<p>First published in 2005. A cookery book by the author of The Three Muskateers and The <br>Count of Monte Cristo may seen an improbability. Yet Alexandre <br>Dumas was an expert cook- his love of food was said to be equalled <br>only by his love of women - and his Great Dictionary of Cuisine <br>written to be read by worldly people and used by professionals and <br>published posthumously in 1873 it is a masterpiece in its own right. <br>This abridged version of the Dictionary is designed to be both useful <br>and entertaining. A glance at the Index will show that there are <br>hundreds of recipes - for sauces soups meat fish eggs poultry and <br>game - not all kitchen-tested with modern ingredients but well within <br>the scope of an experienced and imaginative cook.</p>