Dumas's Grand Dictionnaire de Cuisine is a monument to gourmandise. Yet, because of its length and exuberance, it has never before been translated into English. Alan and Jane Davidson have finally gone through the task of "extracting the real Dumas from the dross in which it is embedded." The result is a beautiful book, Dumas on Food, by Alexandre Dumas. It is superbly produced with illustrations in this edition by the Folio Society of London, and it is eminently enjoyable. It should take its place beside Brillat-Savarin.