Dumas On Food: Selections From Le Grand Dictionnaire De Cuisine
Condition: SECONDHAND
This is a secondhand book. The jacket image is a photograph of the exact copy we have in stock. This image shows the condition of this book. Further condition remarks are below.
Author: Alexandre Dumas; Translated by Alan and Jane Davidson, introduction by Alan Davidson.
Binding: Hardback
Published: The Folio Society, 1978
Condition:
Book: Good
Jacket: No dust jacket - cloth/board in good condition
Pages: Good
Markings: No markings
Condition remarks: Faded spine. No slipcase.
This culinary masterpiece, Dumas On Food, presents a comprehensive look at 19th-century French gastronomy. It chronicles a vast array of recipes, culinary techniques, and historical anecdotes related to food preparation and consumption. Dumas, with his characteristic flair, illustrates the intricate relationship between food, culture, and society. The volume details not only practical cooking advice but also offers insightful commentary on the art of dining. Dumas On Food stands as a testament to the author's lifelong passion for epicurean delights, instructing readers on the rich traditions of French cuisine.
Author: Alexandre Dumas; Translated by Alan and Jane Davidson, introduction by Alan Davidson.
Binding: Hardback
Published: The Folio Society, 1978
Condition:
Book: Good
Jacket: No dust jacket - cloth/board in good condition
Pages: Good
Markings: No markings
Condition remarks: Faded spine. No slipcase.
This culinary masterpiece, Dumas On Food, presents a comprehensive look at 19th-century French gastronomy. It chronicles a vast array of recipes, culinary techniques, and historical anecdotes related to food preparation and consumption. Dumas, with his characteristic flair, illustrates the intricate relationship between food, culture, and society. The volume details not only practical cooking advice but also offers insightful commentary on the art of dining. Dumas On Food stands as a testament to the author's lifelong passion for epicurean delights, instructing readers on the rich traditions of French cuisine.