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 kangaroo, all brought together in a witty and gloriously eccentric culinary compendium.
"Sobre este título" puede pertenecer a otra edición de este libro.
Gastos de envío:
EUR 29,13
De Estados Unidos de America a España
Descripción Paperback. Condición: new. New Copy. Customer Service Guaranteed. Nº de ref. del artículo: think0241956374
Descripción Paperback. Condición: new. New. Nº de ref. del artículo: Wizard0241956374
Descripción Paperback. Condición: new. New. Fast Shipping and good customer service. Nº de ref. del artículo: Holz_New_0241956374
Descripción Paperback. Condición: New. Nº de ref. del artículo: Abebooks1342