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" - The New York Times Book Review "Funny and scary
And Lysander au Lune
His life was like a recurring a train to nowhere
but my chess and my nails were outstanding for a thirteen year old
000 Britons
From Absinthe To Zest: An Alphabet For Food Lovers, Alexandre Dumas religion " - The New YorkAs 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
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