Alexandre Dumas' Dictionary of Cuisine

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Simon & Schuster, 1990 - Cookery - 282 pages
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Briefly describes the history of food and cooking, defines cooking terms, methods, and ingredients, and includes recipes

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Contents

Editors Introduction
1
A Few Words to the Reader
7
A Letter to Jules Janin
23
One More Word to the Public
36
from Babirusa to Butter
103
J from Kangaroo to Kidneys
149
Copyright

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About the author (1990)

After an idle youth, Alexandre Dumas went to Paris and spent some years writing. A volume of short stories and some farces were his only productions until 1927, when his play Henri III (1829) became a success and made him famous. It was as a storyteller rather than a playwright, however, that Dumas gained enduring success. Perhaps the most broadly popular of French romantic novelists, Dumas published some 1,200 volumes during his lifetime. These were not all written by him, however, but were the works of a body of collaborators known as "Dumas & Co." Some of his best works were plagiarized. For example, The Three Musketeers (1844) was taken from the Memoirs of Artagnan by an eighteenth-century writer, and The Count of Monte Cristo (1845) from Penchet's A Diamond and a Vengeance. At the end of his life, drained of money and sapped by his work, Dumas left Paris and went to live at his son's villa, where he remained until his death.

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