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From Absinthe to Zest

An Alphabet for Food Lovers

Alexandre Dumas


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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 encyclopedic 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, all brought together in a witty and gloriously eccentric culinary compendium.

Penguin Books, 9780241956373, 112pp.

Publication Date: October 25, 2011

About the Author

Alexandre Dumas (1802-1870) was a prolific writer whose best known works include "The Three Musketeers" and "The Count of Monte Christo." He also wrote plays, short stories, essays, magazine articles and reportage. In addition, he was an expert cook and great traveler, whose cosmopolitan outlook is reflected in "The Great Dictionary of Cuisine," first published posthumously in 1873.