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Author: Alexandre Dumas
Publisher: Oxford University Press, USA
ISBN: 9780192820402
Category : Cooking
Languages : en
Pages : 327
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Book Description
Provides information and anecdotes about foods, from almonds, apples, and asparagus to veal, wheat, and zest, and includes a glossary of cooking terms
Author: Alexandre Dumas
Publisher: Oxford University Press, USA
ISBN: 9780192820402
Category : Cooking
Languages : en
Pages : 327
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Book Description
Provides information and anecdotes about foods, from almonds, apples, and asparagus to veal, wheat, and zest, and includes a glossary of cooking terms
Author: Dumas
Publisher: Routledge
ISBN: 1317847164
Category : Social Science
Languages : en
Pages : 288
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Book Description
First published in 2005. A cookery book by the author of The Three Muskateers and The Count of Monte Cristo may seen an improbability. Yet Alexandre Dumas was an expert cook- his love of food was said to be equalled only by his love of women - and his Great Dictionary of Cuisine, written to be read by worldly people and used by professionals and published posthumously in 1873, it is a masterpiece in its own right. This abridged version of the Dictionary is designed to be both useful and entertaining. A glance at the Index will show that there are hundreds of recipes - for sauces, soups, meat, fish, eggs, poultry and game - not all kitchen-tested with modern ingredients, but well within the scope of an experienced and imaginative cook.
Author: Theodore Dumas
Publisher:
ISBN: 9781646632398
Category : Cooking
Languages : en
Pages : 170
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Book Description
Author: Tom Reiss
Publisher: Crown
ISBN: 0307952959
Category : Biography & Autobiography
Languages : en
Pages : 434
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Book Description
WINNER OF THE PULITZER PRIZE FOR BIOGRAPHY • ONE OF ESQUIRE’S BEST BIOGRAPHIES OF ALL TIME General Alex Dumas is a man almost unknown today, yet his story is strikingly familiar—because his son, the novelist Alexandre Dumas, used his larger-than-life feats as inspiration for such classics as The Count of Monte Cristo and The Three Musketeers. But, hidden behind General Dumas's swashbuckling adventures was an even more incredible secret: he was the son of a black slave—who rose higher in the white world than any man of his race would before our own time. Born in Saint-Domingue (now Haiti), Alex Dumas made his way to Paris, where he rose to command armies at the height of the Revolution—until he met an implacable enemy he could not defeat. The Black Count is simultaneously a riveting adventure story, a lushly textured evocation of 18th-century France, and a window into the modern world’s first multi-racial society. TIME magazine called The Black Count "one of those quintessentially human stories of strength and courage that sheds light on the historical moment that made it possible." But it is also a heartbreaking story of the enduring bonds of love between a father and son.
Author: John G. Gallaher
Publisher: SIU Press
ISBN: 9780809320981
Category : Biography & Autobiography
Languages : en
Pages : 206
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Book Description
In 1799, however, Dumas left Egypt when Napoleon wanted him to remain with the army. This plunged Dumas deeply into the dungeon of Napoleon's disfavor. Later he was literally imprisoned in southern Italy until 1801. "Napoleon never forgave Dumas," Gallaher notes, "and even continued to punish his wife and children after his death.".
Author: Alan Davidson
Publisher:
ISBN: 0199677336
Category : Business & Economics
Languages : en
Pages : 953
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Book Description
Twenty years in the making, the first edition of this bestselling reference work appeared in 1999 to worldwide acclaim. Combining serious and meticulously researched facts with entertaining and witty commentary, it has been deemed unique by chefs and reviewers around the globe. It contains both a comprehensive catalog of foodstuffs - crackers and cookies named for battles and divas; body parts from toe to cerebellum; breads from Asia to the Mediterranean - and a richly allusive account of the culture of food, whether expressed in literature and cook books, or as dishes special to a country or community. Retaining Alan Davidson's wisdom and wit, this new edition also covers the latest developments across the whole spectrum of this subject. Tom Jaine has taken the opportunity to update the text and alert readers to new perspectives in food studies. There is new coverage on attitudes towards food consumption, production and perception, such as food and genetics, food and sociology, and obesity. New entries include terms such as convenience foods, gastronomy, fusion food, leftovers, obesity, local food, and many more. There are also new entries on important personalities who are of special significance within the world of food, among them Clarence Birdseye, Henri Nestle, and Louis Pasteur. Now in its third edition the Companion maintains its place as the foremost food reference resource for study and home use.
Author: Firoozeh Dumas
Publisher: HarperCollins
ISBN: 054461237X
Category : Juvenile Fiction
Languages : en
Pages : 389
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Book Description
Zomorod (Cindy) Yousefzadeh is the new kid on the block...for the fourth time. California’s Newport Beach is her family’s latest perch, and she’s determined to shuck her brainy loner persona and start afresh with a new Brady Bunch name—Cindy. It’s the late 1970s, and fitting in becomes more difficult as Iran makes U.S. headlines with protests, revolution, and finally the taking of American hostages. Even puka shell necklaces, pool parties, and flying fish can't distract Cindy from the anti-Iran sentiments that creep way too close to home. A poignant yet lighthearted middle grade debut from the author of the bestselling Funny in Farsi. California Library Association’s John and Patricia Beatty Award Winner Florida Sunshine State Young Readers Award (Grades 6–8) New York Historical Society’s New Americans Book Prize Winner Middle East Book Award for Youth Literature, Honorable Mention Booklist 50 Best Middle Grade Novels of the 21st Century
Author: Winsome Bingham
Publisher: Abrams
ISBN: 1647000424
Category : Juvenile Fiction
Languages : en
Pages : 50
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Book Description
Granny teaches her grandson to cook the family meal in author Winsome Bingham and illustrator C. G. Esperanza’s picture book Soul Food Sunday, a loving celebration of food, traditions, and gathering together at the table. A 2022 Coretta Scott King Book Award Illustrator Honor Book On Sundays, everyone gathers at Granny’s for Soul Food. But today, I don’t go to the backyard or the great room. I follow Granny instead. “You’re a big boy now,” Granny says. “Time for you to learn.” At Granny’s, Sunday isn’t Sunday without a big family gathering over a lovingly prepared meal. Old enough now, our narrator is finally invited to help cook the dishes for the first time: He joins Granny in grating the cheese, cleaning the greens, and priming the meat for Roscoe Ray’s grill. But just when Granny says they’re finished, her grandson makes his own contribution, sweetening this Sunday gathering—and the many more to come. Evocatively written and vividly illustrated, this mouthwatering story is a warm celebration of tradition and coming together at a table filled with love and delicious food. “Esperanza’s vibrant illustrations are awash in saturated colors, photo-realistic facial expressions, and pronounced outlines, and they positively radiate this family’s joy and love for one another . . . Food-related words and onomatopoeia are called out in large, colorful fonts, adding to the reading fun.” —Booklist (Starred Review) “This nourishing story will gratify soul food aficionados, as well as anyone who’s experienced how bonds strengthen through food and traditions.” —Publishers Weekly (Starred Review)
Author: Alexandre Dumas
Publisher: Pegasus Books
ISBN: 9781681772974
Category : Fiction
Languages : en
Pages : 0
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Book Description
For the first time in English in over a century, a new translation of the forgotten sequel to Dumas’s The Three Musketeers, continuing the dramatic tale of Cardinal Richelieu and his implacable enemies. In 1844, Alexandre Dumas published The Three Musketeers, a novel so famous and still so popular today that it scarcely needs introduction. Shortly thereafter he wrote a sequel, Twenty Years After, that resumed the adventures of his swashbuckling heroes. Later, toward the end of his career, Dumas wrote The Red Sphinx, another direct sequel to The Three Musketeers that begins, not twenty years later, but a mere twenty days afterward. The Red Sphinx picks up right where the The Three Musketeers left off, continuing the stories of Cardinal Richelieu, Queen Anne, and King Louis XIII—and introducing a charming new hero, the Comte de Moret, a real historical figure from the period. A young cavalier newly arrived in Paris, Moret is an illegitimate son of the former king, and thus half-brother to King Louis. The French Court seethes with intrigue as king, queen, and cardinal all vie for power, and young Moret soon finds himself up to his handsome neck in conspiracy, danger—and passionate romance! Dumas wrote seventy-five chapters of The Red Sphinx, all for serial publication, but he never quite finished it, and so the novel languished for almost a century before its first book publication in France in 1946. While Dumas never completed the book, he had earlier written a separate novella, The Dove, that recounted the final adventures of Moret and Cardinal Richelieu. Now for the first time, in one cohesive narrative, The Red Sphinx and The Dove make a complete and satisfying storyline—a rip-roaring novel of historical adventure, heretofore unknown to English-language readers, by the great Alexandre Dumas, king of the swashbucklers.
Author: Noah Fecks
Publisher: Simon and Schuster
ISBN: 1476732752
Category : Cooking
Languages : en
Pages : 368
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Book Description
From the food photographers and creators of the popular blog The Way We Ate comes a lavishly illustrated journey through the rich culinary tradition of the last American century, with 100 recipes from the nation's top chefs and food personalities. Take a trip back in time through the rich culinary tradition of the last American century with more than 100 of the nation’s top chefs and food personalities. The Way We Ate captures the twentieth century through the food we’ve shared and prepared. Noah Fecks and Paul Wagtouicz (creators of the hugely popular blog The Way We Ate) are your guides to a dazzling display of culinary impressionism: For each year from 1901 to 2000, they invite a well-known chef or food connoisseur to translate the essence or idea of a historical event into a beautifully realized dish or cocktail. The result is an eclectic array of modern takes and memorable classics, featuring original recipes conjured by culinary notables, including: Daniel Boulud, Jacques Pépin, Marc Forgione, José Andrés, Ruth Reichl, Marcus Samuelsson, Michael White, Andrew Carmellini, Anita Lo, Gael Greene, Michael Lomonaco, Melissa Clark, Justin Warner, Michael Laiskonis, Sara Jenkins, Shanna Pacifico, Jeremiah Tower, and Ashley Christensen An innovative work of history and a cookbook like no other, The Way We Ate is the story of a nation’s cravings—and how they continue to influence the way we cook, eat, and talk about food today.
