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Alexander Dumas Dictionary Of Cuisine
Authors
288 pages
More about the book
Alexandre Dumas, renowned for his literary works, also excelled in the culinary arts. His Great Dictionary of Cuisine, crafted for both the sophisticated and professional cooks, showcases his profound passion for food, rivaled only by his affection for women. Published posthumously in 1873, this cookbook is not just a collection of recipes but a rich exploration of gastronomy, reflecting Dumas's expertise and love for the culinary world.
Book variant
2005, hardcover
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