This little book was originally published in 1873 as part of a larger work called The Great Dictionary of Cuisine. Essentially, it provides a listing of major food terms/ingredients (e.g. absinthe, bear, eggs, herring) in both English and French. The author then gives some tidbits of information about the topic as well as a recipe or two using the ingredient. The recipes are of the French persuasion, and align themselves with what you might see from Mastering the Art of French Cooking. Really lovely and interesting. ( )

I picked up this little book because of the attractive cover and because I enjoyed that it belonged to a new series by Penguin, the Great Food series. I have not yet seen another book in this series available in any bookstore, but I shall keep looking. (Somehow buying them online doesn't have the same appeal as just happening upon them somewhere.) I have not read it all the way through, but I dip into it now and then. It is more amusing than useful. I particularly enjoyed the section on eggs, and also the one on kangaroo.

There are no introductory notes, other than the one by Dumas himself, but there are several editorial interjections throughout. I don't know who is doing the interjecting. I wish Penguin had provided more information about the text when they released this edition. ( )

An amusing insight into Dumas' attitude toward food and living. So French, so 19th century, so Male. Ron Swanson would approve. I can personally recommend the Omelette aux fines herbes. ( )

A short culinary encyclopedia of ingredients, recipes, and customs. I enjoyed learning about an ingredient I had never heard of before (samphire). The recipes and stories are mostly interesting, if a bit arrogant. I tired of phrases like "everyone knows..." and "the only way..." that set the author up for some self-imposed authority. Given the age of the text it's really not that bad; this book probably sells for the pretty cover more than the content, and that's okay too. ( )