Alexandre Dumas was known for such literally classics as The Three Musketeers and The Count of Monte Cristo however he was a connoisseur of good food. His book Dictionary of Cuisine: A literary & practical guide to the pleasures of the table, proves just that. One of Dumas' contemporaries stated "Assuredly it is a great accomplishment to be a novelist, but it is no mediocre glory to be a cook. Novelist or cook, Dumas is a master, and the two vocations appear to go hand in hand, or, rather, to be joined in one."
This book reads as a dictionary of culinary terms from A to Z. With suggested matter of fact "recipes" thrown in for good measure; they appear simplified and off the cuff. Just a bit of this and just a bit of that. No set recipes. However after reading this book it does give you an indication... or inspiration to use ingredients to create a flavourful dish. This is a helpful guide for the home cook and chef. It is one part history, one part information, and one part passion. It just about covers every culinary item or ingredient imaginable. Certainly a light read for the adventurous cook and the home chef. Brief detailing of history, culinary culture, descriptions, definitions, and anecdotal diversions.
Here is an interesting recipe from the book...
Kirsch Omelet
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Beat 6 eggs in a bowl with a pinch of salt, 3 tablespoonfuls of sugar and 1 of kirsch. Make an omelette of this. Roll. Set on a long platter. Sprinkle with powdered sugar. Make whatever pattern your fancy dictates on the omelet with a hot poker. Heat 1/4 glass of kirsch, mix with 3 tablespoonfuls of apricot jam, and pour into around the omelet.
Notes: Under this recipe a Rum Omelet was suggested by substituting the kirsch for rum.
Here is a recipe for macaroni...
Macaroni Home Style
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Boil for 3/4 hour in salted water with 1 onion with a clove stuck in it and a piece of butter. Drain well. Put into a pan with butter, equal quantities of grated Gruyere and Parmesan cheese, a little nutmeg and coarse pepper, and a few tablespoonfuls of cream. Stir and sauté.
Notes: boil macaroni for 3/4 hour?... I think it would be mushy. Could be a typo however that is how it is written in the book. I would say until tender.
"Man does not live on what he eats but on what he digests." (an unmarked quote from the book; one can assume Dumas said it himself.) The snow is falling here in E-town. Have a great weekend everyone! - JD
Here is a recipe for macaroni...
Macaroni Home Style
-----------------------------------------------------------
Boil for 3/4 hour in salted water with 1 onion with a clove stuck in it and a piece of butter. Drain well. Put into a pan with butter, equal quantities of grated Gruyere and Parmesan cheese, a little nutmeg and coarse pepper, and a few tablespoonfuls of cream. Stir and sauté.
Notes: boil macaroni for 3/4 hour?... I think it would be mushy. Could be a typo however that is how it is written in the book. I would say until tender.
"Man does not live on what he eats but on what he digests." (an unmarked quote from the book; one can assume Dumas said it himself.) The snow is falling here in E-town. Have a great weekend everyone! - JD