From Absinthe to Zest: An Alphabet for Food Lovers (BOK)

Alexandre Dumas

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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.

Produktfakta

Språk Engelsk Engelsk Innbinding Heftet
Utgitt 2011 Forfatter Alexandre Dumas
Forlag
PENGUIN GROUP
ISBN 9780241951835
Antall sider 112 Dimensjoner 11,1cm x 18,1cm x 0,8cm
Vekt 87 gram Leverandør Bertram Trading Ltd
Emner og form Cookery / food & drink etc