Author: Alexandre Dumas
Title: Grand Dictionnaire de Cuisine
Description: Paris, Alphonse Lemerre, 1873. First edition. Cloth. A very scarce first edition of this encyclopedic cookery book from French novelist and playwright Alexandre Dumas, in the original French. From the library of Elizabeth David with her bookplate. First edition. Very scarce. Illustrated with two portrait plates. Collated complete. This is the rare first 1873 edition, several editions and variations of this important work are still in print today. A massive undertaking on culinary history dedicated to his dear friend Jules Janin, Dumas writes in the form of a letter taking his friend through the history of French cuisine. Intended to be more than a cookbook, this work is a formidable inquiry into both gustation and gastronomy, to be used by enthusiasts and culinary professionals alike. From recounting the offerings at various royal tables including tidbits of culinary trivia and advice for dinner parties, to a recipe to cook elephant and several pages dedicated to the history of mustard as a condiment. The entries cover much more than ingredients, cooking tools, and cooking techniques. Being a combination of encyclopaedia and cookbook beginning with "Absinthe" and ending with "Zest.", this work wholly reflects Dumas's interests as both a gourmet and an expert cook. Written by Alexandre Dumas, a French novelist and playwright best known for works such as The Three Musketeers and The Count of Monte Cristo. From the library of the influential cookery writer Elizabeth David. Throughout her career, David influenced the revitalisation of home cookery in Britain, where she returned to after the Second World War, after travelling through France, Greece, and Egypt. She was horrified by the food served in post-war England, when rationing was still ongoing, and thus started her career with popularising foreign cuisines in Britain, publishing books on Mediterranean, French, and Italian cooking. Her recipes included ingredients that were scarcely available in Britain at the time, such as olive oil, basil, figs, and garlic, bringing new flavours to British cuisine. Her works include 'A Book of Mediterranean Food', 'French Country Cooking', and 'French Provincial Cooking&apos. Also from the library of Jill Norman, an editor and food writer. Norman began working at Penguin in the early 1960s and, as the only woman, the care of the company's cookery books fell to her. It was her responsibility to expand the cookery titles Penguin produced, and thus began to publish works by Jane Grigson, Claudia Roden, and Alan Davidson. In particular Norman worked closely with the famed cookery writer Elizabeth David, with whom she was good friends. In the original full cloth binding. Externally, sound with rubbing and light bumping to the extremities. Fading to the spine with the odd small mark to the cloth. Splits in the cloth to the joints resulting in light loss to the head and tail of the spine. With similar splits in the cloth to the board tips. Internally, firmly bound. Pages are very bright with spotting throughout and the odd small handling mark. Light age toning to the extremities with the previous owner's bookplate to the front pastedown. Good . Ill.: None. Good .

Keywords: Grand Dictionnaire Cuisine Dumas Dictionnaire None


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