From Absinthe to Zest
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From Absinthe to Zest_ an Alpha - Alexandre Dumas
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From Absinthe to Zest

Alexandre Dumas’ “From Absinthe to Zest: An Alphabet for Food Lovers” is a wonderful culinary guide that uses cake, oysters, Roquefort, and vanilla to transport readers from Absinthe to Zest. In addition to being the writer of The Three Musketeers, Alexandre Dumas was a passionate foodie and a skilled chef.

About the Author

Alexandre Dumas

Alexandre Dumas wrote at industrial scale, with a workshop behind him, and the most important member of it was Auguste Maquet, who drafted plots and researched the novels that went out under Dumas’s name alone. Twenty Years After (1845) and Le Vicomte de Bragelonne (1847…

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