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From Absinthe to Zest: An Alphabet for Food Lovers
As well as being the author of The Three Musketeers, Alexandre Dumas was also an enthusiastic gourmand and expert cook. His Grand Dictionnaire de Cuisine, published in 1873, is an encyclopedic collection of ingredients, recipes and anecdotes, from Absinthe to Zest via cake, frogs' legs, oysters, Roquefort and vanilla. Included here are recipes for bamboo pickle and strawberry omelette, advice on cooking all manner of beast from bear to kangaroo, all brought together in a witty and gloriously eccentric culinary compendium.
This edition is part of the Great Food series designed by Coralie Bickford-Smith.
This edition is part of the Great Food series designed by Coralie Bickford-Smith.
112 pages, Paperback
First published January 1, 1973
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About the author
Alexandre Dumas
6,986 books12.3k followersThis note regards Alexandre Dumas, père, the father of Alexandre Dumas, fils (son). For the son, see Alexandre Dumas fils.
Alexandre Dumas père, born Alexandre Dumas Davy de la Pailleterie, was a towering figure of 19th-century French literature whose historical novels and adventure tales earned global renown. Best known for The Three Musketeers, The Count of Monte Cristo, and other swashbuckling epics, Dumas crafted stories filled with daring heroes, dramatic twists, and vivid historical backdrops. His works, often serialized and immensely popular with the public, helped shape the modern adventure genre and remain enduring staples of world literature.
Dumas was the son of Thomas-Alexandre Dumas, a celebrated general in Revolutionary France and the highest-ranking man of African descent in a European army at the time. His father’s early death left the family in poverty, but Dumas’s upbringing was nonetheless marked by strong personal ambition and a deep admiration for his father’s achievements. He moved to Paris as a young man and began his literary career writing for the theatre, quickly rising to prominence in the Romantic movement with successful plays like Henri III et sa cour and Antony.
In the 1840s, Dumas turned increasingly toward prose fiction, particularly serialized novels, which reached vast audiences through French newspapers. His collaboration with Auguste Maquet, a skilled plotter and historian, proved fruitful. While Maquet drafted outlines and conducted research, Dumas infused the narratives with flair, dialogue, and color. The result was a string of literary triumphs, including The Three Musketeers and The Count of Monte Cristo, both published in 1844. These novels exemplified Dumas’s flair for suspenseful pacing, memorable characters, and grand themes of justice, loyalty, and revenge.
The D’Artagnan Romances—The Three Musketeers, Twenty Years After, and The Vicomte of Bragelonne—cemented his fame. They follow the adventures of the titular Gascon hero and his comrades Athos, Porthos, and Aramis, blending historical fact and fiction into richly imagined narratives. The Count of Monte Cristo offered a darker, more introspective tale of betrayal and retribution, with intricate plotting and a deeply philosophical core.
Dumas was also active in journalism and theater. He founded the Théâtre Historique in Paris, which staged dramatizations of his own novels. A prolific and energetic writer, he is estimated to have written or co-written over 100,000 pages of fiction, plays, memoirs, travel books, and essays. He also had a strong interest in food and published a massive culinary encyclopedia, Le Grand Dictionnaire de cuisine, filled with recipes, anecdotes, and reflections on gastronomy.
Despite his enormous success, Dumas was frequently plagued by financial troubles. He led a lavish lifestyle, building the ornate Château de Monte-Cristo near Paris, employing large staffs, and supporting many friends and relatives. His generosity and appetite for life often outpaced his income, leading to mounting debts. Still, his creative drive rarely waned.
Dumas’s mixed-race background was a source of both pride and tension in his life. He was outspoken about his heritage and used his platform to address race and injustice. In his novel Georges, he explored issues of colonialism and identity through a Creole protagonist. Though he encountered racism, he refused to be silenced, famously replying to a racial insult by pointing to his ancestry and achievements with dignity and wit.
Later in life, Dumas continued writing and traveling, spending time in Belgium, Italy, and Russia. He supported nationalist causes, particularly Italian unification, and even founded a newspaper to advocate for Giuseppe Garibaldi. Though his popularity waned somewhat in his final years, his literary legacy grew steadily. He wrote in a style that was accessible, entertaining, and emotionally reso
Alexandre Dumas père, born Alexandre Dumas Davy de la Pailleterie, was a towering figure of 19th-century French literature whose historical novels and adventure tales earned global renown. Best known for The Three Musketeers, The Count of Monte Cristo, and other swashbuckling epics, Dumas crafted stories filled with daring heroes, dramatic twists, and vivid historical backdrops. His works, often serialized and immensely popular with the public, helped shape the modern adventure genre and remain enduring staples of world literature.
Dumas was the son of Thomas-Alexandre Dumas, a celebrated general in Revolutionary France and the highest-ranking man of African descent in a European army at the time. His father’s early death left the family in poverty, but Dumas’s upbringing was nonetheless marked by strong personal ambition and a deep admiration for his father’s achievements. He moved to Paris as a young man and began his literary career writing for the theatre, quickly rising to prominence in the Romantic movement with successful plays like Henri III et sa cour and Antony.
In the 1840s, Dumas turned increasingly toward prose fiction, particularly serialized novels, which reached vast audiences through French newspapers. His collaboration with Auguste Maquet, a skilled plotter and historian, proved fruitful. While Maquet drafted outlines and conducted research, Dumas infused the narratives with flair, dialogue, and color. The result was a string of literary triumphs, including The Three Musketeers and The Count of Monte Cristo, both published in 1844. These novels exemplified Dumas’s flair for suspenseful pacing, memorable characters, and grand themes of justice, loyalty, and revenge.
The D’Artagnan Romances—The Three Musketeers, Twenty Years After, and The Vicomte of Bragelonne—cemented his fame. They follow the adventures of the titular Gascon hero and his comrades Athos, Porthos, and Aramis, blending historical fact and fiction into richly imagined narratives. The Count of Monte Cristo offered a darker, more introspective tale of betrayal and retribution, with intricate plotting and a deeply philosophical core.
Dumas was also active in journalism and theater. He founded the Théâtre Historique in Paris, which staged dramatizations of his own novels. A prolific and energetic writer, he is estimated to have written or co-written over 100,000 pages of fiction, plays, memoirs, travel books, and essays. He also had a strong interest in food and published a massive culinary encyclopedia, Le Grand Dictionnaire de cuisine, filled with recipes, anecdotes, and reflections on gastronomy.
Despite his enormous success, Dumas was frequently plagued by financial troubles. He led a lavish lifestyle, building the ornate Château de Monte-Cristo near Paris, employing large staffs, and supporting many friends and relatives. His generosity and appetite for life often outpaced his income, leading to mounting debts. Still, his creative drive rarely waned.
Dumas’s mixed-race background was a source of both pride and tension in his life. He was outspoken about his heritage and used his platform to address race and injustice. In his novel Georges, he explored issues of colonialism and identity through a Creole protagonist. Though he encountered racism, he refused to be silenced, famously replying to a racial insult by pointing to his ancestry and achievements with dignity and wit.
Later in life, Dumas continued writing and traveling, spending time in Belgium, Italy, and Russia. He supported nationalist causes, particularly Italian unification, and even founded a newspaper to advocate for Giuseppe Garibaldi. Though his popularity waned somewhat in his final years, his literary legacy grew steadily. He wrote in a style that was accessible, entertaining, and emotionally reso
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Displaying 1 - 24 of 24 reviews
August 24, 2018
This book presents a very short extract of some of the entries in Dumas’ magisterial Dictionnaire de Cuisine. A well-known bon vivant, Dumas was a gourmet and gourmand of long standing and thus situated quite well to write such a document.
Told with Dumas’ customary wit and charm, most entries give a short definition for the entry often including anecdotes or the history of it centering around the most common usage along with any more outre facts associated with it. For example who knew that pastry shops in France used to be considered an inferior kind of tavern which it was shameful to frequent before the elevation of the pâtissier in Dumas’ day?
Or his amusing discussion of pepper: “As it is one of the most powerful stimulants, it is only used in moderation in good cooking; and nervous, susceptible people should even abstain from using it. This does not apply to country people, the sensibility of whose stomachs has become dulled by their habitually eating coarse food, and which therefore needs to be strongly excited. Pepper is just right to produce this effect; so it is much used in all provincial cooking. There are three kinds of pepper; black pepper, white pepper and long pepper.”
Ironically Dumas says of potatoes: “This excellent vegetable was brought from Virginia by the English admiral Walter Raleigh in 1585, and since then has preserved people from famine.” Given that his grand dictionnaire was published about 30 years after the great Irish famine I’m not sure how he meant this statement to be taken.
Perhaps most interesting from a historical perspective are the recipes Dumas often includes such as the Arab omelette made with flamingo or ostrich eggs (which he learned personally from the chef of the Bey), or Russian recipe for bear paws.
While I cannot doubt Dumas’ expertise or flair for French cooking I can only shake my head at his obvious disdain for the cooking of other cultures (how could he say that one eats poorly in Italy or Spain?!) He even directly states “my first preoccupation in writing this book was to demonstrate the cuisine of peoples who have none.” Um, okay Alexandre, thanks for that.
Not to be outdone, there are many often amusing comments and asides made by the editors who point out Dumas’ mistakes or clarify references he has made.
All in all this was an enjoyable read and I ‘d recommend it for the lover of food or those curious about the history of cuisine.
Told with Dumas’ customary wit and charm, most entries give a short definition for the entry often including anecdotes or the history of it centering around the most common usage along with any more outre facts associated with it. For example who knew that pastry shops in France used to be considered an inferior kind of tavern which it was shameful to frequent before the elevation of the pâtissier in Dumas’ day?
Or his amusing discussion of pepper: “As it is one of the most powerful stimulants, it is only used in moderation in good cooking; and nervous, susceptible people should even abstain from using it. This does not apply to country people, the sensibility of whose stomachs has become dulled by their habitually eating coarse food, and which therefore needs to be strongly excited. Pepper is just right to produce this effect; so it is much used in all provincial cooking. There are three kinds of pepper; black pepper, white pepper and long pepper.”
Ironically Dumas says of potatoes: “This excellent vegetable was brought from Virginia by the English admiral Walter Raleigh in 1585, and since then has preserved people from famine.” Given that his grand dictionnaire was published about 30 years after the great Irish famine I’m not sure how he meant this statement to be taken.
Perhaps most interesting from a historical perspective are the recipes Dumas often includes such as the Arab omelette made with flamingo or ostrich eggs (which he learned personally from the chef of the Bey), or Russian recipe for bear paws.
While I cannot doubt Dumas’ expertise or flair for French cooking I can only shake my head at his obvious disdain for the cooking of other cultures (how could he say that one eats poorly in Italy or Spain?!) He even directly states “my first preoccupation in writing this book was to demonstrate the cuisine of peoples who have none.” Um, okay Alexandre, thanks for that.
Not to be outdone, there are many often amusing comments and asides made by the editors who point out Dumas’ mistakes or clarify references he has made.
All in all this was an enjoyable read and I ‘d recommend it for the lover of food or those curious about the history of cuisine.
November 17, 2015
A completely delightful, chatty cookbook full of 19th Century recipes (and thoughts about them, and sometimes just...thoughts) by an author who never let the truth get in the way of a good story.
December 20, 2012
A fun read.
January 1, 2014
A fascinating book on the history of food, ingredients and in some cases even how to prepare it.
From the mundane like parsnips to more exotic foods he deals with alphabetically and explains their history, their uses and in some case also medicinal benefit.
He speaks with passion and is obviously well traveled as some of the recipes and ingredients are from far flung countries.
Interesting and a nice, light easy read and great if you are into all aspects of food and its preparation. Well worth reading.
From the mundane like parsnips to more exotic foods he deals with alphabetically and explains their history, their uses and in some case also medicinal benefit.
He speaks with passion and is obviously well traveled as some of the recipes and ingredients are from far flung countries.
Interesting and a nice, light easy read and great if you are into all aspects of food and its preparation. Well worth reading.
April 26, 2024
odd but entertaining little book
January 13, 2019
Fantastic little book all about every aspect of food. This little tome is only a little extract, but I'd love to get my hands on the full book.
It was written in 1873 but the writing feels so fresh, as if it was written just a few years ago, rather than almost 150 years ago.
The style is breezy and descriptive and it's intertwined throughout with some recipes for the alphabetical subjects. Some will be eye-opening: bear anyone?; and others will be ever so informative.
A true delight to read and recommended to anyone who likes eating food, reading about food, or learning about what people used to eat.
It was written in 1873 but the writing feels so fresh, as if it was written just a few years ago, rather than almost 150 years ago.
The style is breezy and descriptive and it's intertwined throughout with some recipes for the alphabetical subjects. Some will be eye-opening: bear anyone?; and others will be ever so informative.
A true delight to read and recommended to anyone who likes eating food, reading about food, or learning about what people used to eat.
September 14, 2022
3.7 ⭐
It was alright for what it was. I found out lots of stuff but I would say most of them are now outdated.
The writing style is suiting and the recipes are delicious. I would definitely read the full book.
My reason for reading it was Hanibal Lecter-inspired, considering it is one of the cherished possessions of this fictional character.
It was alright for what it was. I found out lots of stuff but I would say most of them are now outdated.
The writing style is suiting and the recipes are delicious. I would definitely read the full book.
My reason for reading it was Hanibal Lecter-inspired, considering it is one of the cherished possessions of this fictional character.
October 9, 2021
This little book with an aesthetic design from penguin series strengthens my strong belief that Dumas is a genius.
November 18, 2024
first book i have ever read in english
September 11, 2016
A-Z books do tend to be a slow read for me, kind of like reading a dictionary, except (you'd hope) a bit more engaging. This is a snippet book by Penguin, so it's not the full A-Z. Which I'm glad for as I don't think I could have read the entire thing and considering some of the rubbish in here, I don't think I would have wanted it as some kind of reference book.
Well, it's an education anyway. Dumas, more well known for the Musketeers and the Count of Monte Cristo, was also big on his cooking and wrote this A-Z of food. There's some random anecdotes and bits of history and dollops of national stereotyping. Well, I suppose it wouldn't be about French cookery if there weren't a few scornful comments about the British in there. Some entries are a bit odd... I mean, there's a bit about kangeroos in there. And I remember one bit where he was talking about these exotic animals being brought over to France to be bred in captivity for the meat. He mentions that when they get to a certain age, they'll be no good as they're prone to madness and whack their heads against the enclosure walls. Yep, long before conservation had been invented. They couldn't possibly be whacking their heads against the wall because of the captivity! There are also random comments, such as that people who eat kidneys do so because they like the taste of urine?! (I'm not a red meat eater so I can't comment here). Also the entry on dumplings is so odd that no one has any idea what he's on about. Penguin even asked pastry chefs both side of the channel, and they were stumped as well.
Well, it's an education anyway. Dumas, more well known for the Musketeers and the Count of Monte Cristo, was also big on his cooking and wrote this A-Z of food. There's some random anecdotes and bits of history and dollops of national stereotyping. Well, I suppose it wouldn't be about French cookery if there weren't a few scornful comments about the British in there. Some entries are a bit odd... I mean, there's a bit about kangeroos in there. And I remember one bit where he was talking about these exotic animals being brought over to France to be bred in captivity for the meat. He mentions that when they get to a certain age, they'll be no good as they're prone to madness and whack their heads against the enclosure walls. Yep, long before conservation had been invented. They couldn't possibly be whacking their heads against the wall because of the captivity! There are also random comments, such as that people who eat kidneys do so because they like the taste of urine?! (I'm not a red meat eater so I can't comment here). Also the entry on dumplings is so odd that no one has any idea what he's on about. Penguin even asked pastry chefs both side of the channel, and they were stumped as well.
April 28, 2013
The publication last year of The Black Count reacquainted with the fabulous author of The Count of Monte Cristo. What was then my surprise and joy when stumbling on this little book by Alexandre Dumas: From Absinthe To Zest. I had no idea he had ever published un grand dictionnaire de cuisine. As I can’t have access to it here, it was delightful to read at least some samples of it in this short volume.
As you can see through the few excerpts I list here below, it is a real gem, combining recipes of the time with ...
my full review is here:
http://wordsandpeace.com/2013/07/24/f...
As you can see through the few excerpts I list here below, it is a real gem, combining recipes of the time with ...
my full review is here:
http://wordsandpeace.com/2013/07/24/f...
October 8, 2012
This is a silly exercise in food journalism - of sorts - by Alexandre Dumas. He clearly liked food. He even mentions durian! But he didn't always have the facts straight. The Penguin Press editors insert corrections and clarifications within the text that are actually pretty enjoyable. Many of the opinions expressed by Dumas do not stand the test of time... to put it nicely. But some of his assertions, along the lines of "one can barely eat in Italy and Spain" actually cracked me up. Oh, Alexandre.
December 15, 2013
Very funny and engrossing I could not put it down. I also love the front cover. In this book Dumas is discussing specific food like turnips or recipes like omelette. Each time he gives a personnal aspect to them and gives a recipe or several that he likes. It was also interesting to see Dumas writing about food, he was described to be a food-lover by his friends and having his perspective a=on food was funny. He seems knowing faacts about food that one would never think about knowing. It is a relatively fast read but it brightens the day!
November 21, 2015
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.
January 8, 2017
Alexander Dumas' From Absinthe to Zest was a short, amusing read. with over-the-top descriptions of food, it is very obvious he is a foodie, or a gourmande as it was called back in his Era.
What I really loved about it was the recipes included with most food 'definitions.' I had never really seen pre-twentieth century recipes and the lack of being exact is fascinating. Most of these recipes would serve a banquet with bread loaves equating to 12 pounds!
What I really loved about it was the recipes included with most food 'definitions.' I had never really seen pre-twentieth century recipes and the lack of being exact is fascinating. Most of these recipes would serve a banquet with bread loaves equating to 12 pounds!
March 17, 2015
This is a fun romp through a history of specific foods, with a few recipes, lots of pithy comments and some interesting history. I particularly enjoyed the entry on bear - which Dumas seems to think is a huge loss to the culinary world. The kind of book you pick up and flick through - dare I say it? - in the loo!
September 19, 2013
This book was really interesting and witty at first but became a bit more like the penned ramblings of an old man. It was interesting to gain insight on 17th century food but the recipes are not really usable because Dumas really had no idea how to cook!
February 24, 2014
Enjoyable quick read full of foodie trivia, some of which I'd take with a pinch of salt. It does have recipes but I can't see me attempting any of them any day soon. Its main pleasure is the observations on (and frequent digressions from) food as well as the witty asides about 'foreign cooking'
June 14, 2012
This is a cool little book of entries about food popular during Dumas's life and his thoughts about it. I used it to teach descriptive writing, and it worked pretty well.
May 16, 2013
Dated and incorrect at some parts but really, highly entertaining read. Made a great read before afternoon nap.
July 31, 2014
Excellent, book on both food and the authors relationship with it.
November 8, 2014
a funny little book, delightful and horrifying in equal measure, ha.
June 19, 2015
An enjoyable read but found the explanation/edits in brackets throughout the text rather annoying and I think they spoiled the reading experience.
November 23, 2016
I was hoping for quality prose and historical culinary interest but the translation was so bad I just couldn't enjoy it.
Displaying 1 - 24 of 24 reviews