Alexandre Dumas' DICTIONARY OF CUISINE Edited, Abridged and Translated

From Le Grand Dictionnaire de Cuisine, 1958. First Edition. Hardcover. Gray illustrated cloth covered boards, mustard cloth spine. Very good, in very good dust wrapper. 282 pages. 23 x 15.5 cm. The Dictionary of Cuisine often attributed to Alexandre Dumas, is a culinary work that combines definitions, anecdotes, and insights about various aspects of food and cooking. Here are some key features of the book: Culinary Lexicon: The book serves as a reference guide, providing definitions of culinary terms, ingredients, and cooking techniques. It aims to clarify and enrich the reader's understanding of French cuisine. Anecdotal Style: Dumas, known for his literary flair, infuses the dictionary with anecdotes and stories that illustrate the cultural significance of certain dishes and ingredients. This narrative style makes the text engaging and informative. Historical Context: The entries often reflect the historical and cultural context of the dishes, giving readers insight into how cuisine has evolved. Lovely illustrated endpapers. Pages very lightly toned. Boards clean. Dust wrapper lightly soiled. In protective mylar cover. (Inventory #: 4408)