Dansk
From Absinthe to Zest: An Alphabet for Food Lovers e-bog
66,68 DKK
(inkl. moms 83,35 DKK)
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 ...
E-bog
66,68 DKK
Forlag
Penguin
Udgivet
7 april 2011
Længde
112 sider
Genrer
General cookery and recipes
Sprog
English
Format
epub
Beskyttelse
LCP
ISBN
9780141966915
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.