From Absinthe to Zest: An Alphabet for Food Lovers
£6.99
Paperback
1 in stock (can be backordered)
Description
This is Alexandre Dumas ‘Grand Dictionnaire de Cuisine’, originally published in 1873. It is an encyclopaedic collection of ingredients, recipes and anecdotes, from Absinthe to Zest via cake, frogs legs, oysters, Roquefort and vanilla.
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