[PDF.74gl] From Absinthe to Zest: An Alphabet for Food Lovers (Penguin Great Food)
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From Absinthe to Zest: An Alphabet for Food Lovers (Penguin Great Food)
Alexandre Dumas
[PDF.at70] From Absinthe to Zest: An Alphabet for Food Lovers (Penguin Great Food)
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| #2126726 in Books | 2011-10-25 | 2011-10-25 | Original language:English | PDF # 1 | 7.10 x.44 x4.46l,.20 | File type: PDF | 112 pages||0 of 0 people found the following review helpful.| Not bad, for the writings of a crazy old man...|By Bobanda|Some things are hilarious, but the book goes down hill over time. Don't trust any recipes, he merely wrote how he perceived the dish to be made, and anyone with basic cooking knowledge can see the flaws. Nevertheless, it is an interesting old book from a notable author.|4 of 6 people found the following review helpful.
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 encyclopedic 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 kangaro...
You can specify the type of files you want, for your gadget.From Absinthe to Zest: An Alphabet for Food Lovers (Penguin Great Food) | Alexandre Dumas. I was recommended this book by a dear friend of mine.
