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From Absinthe to Zest:
An Alphabet for Food Lovers
From work originally published in 1873
This book counts for the following Reading Challenges:
MY THOUGHTS ABOUT THIS BOOK
The publication last year of The Black Count reacquainted with the fabulous author of The Count of Monte Cristo. What was then my surprise and joy when stumbling on this little book by Alexandre Dumas: From Absinthe To Zest. I had no idea he had ever published un grand dictionnaire de cuisine. As I can’t have access to it here, it was delightful to read at least some samples of it in this short volume.
As you can see through the few excerpts I list here below, it is a real gem, combining recipes of the time with great humor and little anecdotes related to the ingredient Dumas describes. Good food and good writing, what else would you want?
WHAT IS IT ABOUT
ABOUT THE AUTHOR
uly 24, 1802 – December 5, 1870)
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