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> Editor's Introduction, A Few Words to the Reader, Dedication: A Letter to Jules Janin, One More Word to the Public , A from Absinthe to Asparagus B from Babirusa to Butter C from Cabbage to Curlew D from Dinner to Ducks E from Eagle to Essence F from Falcon to Fumet of Partridge G from Garlic to Guinea Hen H-f from Halcyone to Hydromel J from Ice to Ice J from Julienne to Juniper K from Kangaroo to Kidneys L from Lamb to Lobster M from Macaroni to Mutton O from Olives to Oysters P from Panther to Potatoes Q from Quail to Quail R from Rabbit to Roasts S from Salad to Sweet Potato 'T from Tarragon to Turtledove 'V from Veal to Vuillemot, Denis-Joseph W from Water to Woodcock Z from Zest to Zest