Red Classics Great Food From Absinthe To Zest

An Alphabet For Food Lovers

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Red Classics Great Food From Absinthe To Zest

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As well as being the author of The Three Musketeers, Alexandre Dumas was also an enthusiastic gourmand and expert cook. His Grand Dictionnaire de Cuisine, published in 1873, is an encyclopaedic collection of ingredients, recipes and anecdotes, from Absinthe to Zest via cake, frogs' legs, oysters, Roquefort and vanilla. Included here are recipes for bamboo pickle and strawberry omelette, advice on cooking all manner of beast from bear to kangaroo brought together in a witty and gloriously eccentric culinary compendium.

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May 24, 2011

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Alexandre Dumas (1802–1870) lived a life as romantic as that depicted in his famous novels. He was born in Villers-Cotterêts, France. His early education was scanty, but his beautiful handwriting secured him a position in Paris in 1822 with the du’Orléans, where he read voraciously and began to write. His first play, Henri III et sa cour (1829), scored a resounding success for its author and the romantic movement. His lavish spending and flamboyant habits led to the construction of his fabulous Château de Monte-Cristo, and in 1851 he fled to Belgium to escape creditors. Dumas’s overall literary output reached more than 277 volumes, but his brilliant historical novels made him the most universally read of all French novelists. With collaborators, mainly Auguste…