Alexander Dumas on genital inconvenience, the division of mustard by sex, and dick-crazed turkeys

A few weeks ago I received an abridged translation of Alexander Dumas’ Dictionary of Cuisine and have been unable to pull my head out of it ever since; not since Salt Fat Acid Heat have I been this obsessed with a cookbook, although not for quite the same reasons. If this edition is less than strictly accurate, never tell me; I love it more than life it…

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