"Alexandre Dumas' Dictionary Of Cuisine" 1958 COLMAN, Louis [edited, abridged and translated by] (INSCRIBED) (SOLD)

COLMAN, Louis [edited, abridged and translated by]

Inscribed by the editor on half-title page

[282] pp.

Simon & Schuster

1958

First Printing

9" x 6 3/8"

VG/ VG

Illustrations by John H. Jacoby

The reputation of Alexandre Dumas pere rests chiefly on his historical novels, especially The Three Musketeers. However, Dumas's exuberance and vivid style found equal expression in numerous other works, and it was for his Grand Dictionnaire de Cuisine that Dumas himself particularly wished to
be remembered.
Published posthumously in 1873, this vast and formidable work is a dictionary of culinary terms, recipes, and anecdotes, from 'Absinth' to 'Zest'. The editors have selected and translated those pieces from the Dictionnaire that represent Dumas at his best, retaining all the color and delight
of the original. This readable and informative work is further enhanced by a glossary describing the structure of French meals in the nineteenth century, the utensils and equipment used, as well as definitions of French cookery terms used in the text.