France has always been a trendsetter not only in terms of cosmetics, but also in food. In France they don’t eat anything and everything. Therefore, it is not surprising that the outstanding Alexandre Dumas, a writer, historian, public figure, was also a brilliant connoisseur of culinary art and a cook. The last book published by the writer was “The Great Culinary Dictionary” - about 800 short stories on culinary topics. To this day, this book takes pride of place on the kitchen shelf of any enlightened Frenchman. Fascinatingly written, with an incredible amount of useful tips that are also applicable in modern cooking, this dictionary will become your reference book.