Alexandre Dumas' Dictionary of Cuisine (Kegan Paul Library of Culinary Arts)

First published in 2005. A cookery book by the author of The Three Muskateers and The Count of Monte Cristo may seen an improbability. Yet Alexandre Dumas was an expert cook- his love of food was said to be equalled only by his love of women - and his Great Dictionary of Cuisine, written to be read by worldly people and used by professionals and published posthumously in 1873, it is a masterpiece in its own right. This abridged version of the Dictionary is designed to be both useful and entertaining. A glance at the Index will show that there are hundreds of recipes - for sauces, soups, meat, fish, eggs, poultry and game - not all kitchen-tested with modern ingredients, but well within the scope of an experienced and imaginative cook. Raffaella Cover 1 Raffaella_MirKnig.com 1 Half Title 2 Title Page 4 Copyright Page 5 Table of Contents 6 Editor's Introduction 8 A Few Words to the Reader 14 Dedication: A Letter to Jules Janin 29 One More Word to the Public 41 The Dictionary 44 A from Absinthe to Asparagus 45 B from Babirusa to Butter 56 C from Cabbage to Curlew 80 D from Dinner to Ducks 108 E from Eagle to Essence 113 F from Falcon to Fumet of Partridge 124 G from Garlic to Guinea Hen 133 H from Halcyone to Hydromel 139 I from Ice to Ice 147 J from Julienne to Juniper 148 K from Kangaroo to Kidneys 150 L from Lamb to Lobster 154 M from Macaroni to Mutton 169 O from Olives to Oysters 182 P from Panther to Potatoes 190 Q from Quail to Quail 207 R from Rabbit to Roasts 208 S from Salad to Sweet Potato 219 T from Tarragon to Turtledove 248 V from Veal to Vuillemot, Denis-Joseph 264 W from Water to Woodcock 271 Z from Zest to Zest 280 Index to Recipes 282 Features hundreds of recipes for sauces, soups, meat, fish, eggs, and poultry.