L'art de sublimer les légumes PDF Download
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Author: Alice Hart
Publisher:
ISBN: 9782383382454
Category :
Languages : fr
Pages : 0
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Book Description
Author: Alice Hart
Publisher:
ISBN: 9782383382454
Category :
Languages : fr
Pages : 0
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Book Description
Author: Maurice Rheims
Publisher:
ISBN:
Category : Art
Languages : fr
Pages : 464
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Book Description
Author: The Silver Spoon Kitchen
Publisher: Phaidon Press
ISBN: 9781838663148
Category : Cooking
Languages : en
Pages : 360
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Book Description
Bake like an Italian with this latest Silver Spoon treasure - a culinary inspiration and go-to kitchen companion The Silver Spoon is known throughout the world as the authoritative voice on Italian cuisine and the leading Italian culinary resource. The Italian Bakery is the first volume in the Silver Spoon library to focus on dolci - the Italian term for all sweet treats. Dishes found in bakeries throughout Italy's diverse regions come to life in 140 accessible classic and contemporary patisserie recipes, including a library of 50 core recipes for basic baking building blocks, each illustrated with step-by-step photography, geared toward novices and experienced bakers alike. Filled with cakes, pastries, pies, cookies, sweets and chocolates, and frozen puddings, the collection showcases a wide range of delectable desserts suitable for everyday indulgences and special-occasion celebrations - the Italian way.
Author: Henry Drummond
Publisher: Jazzybee Verlag
ISBN: 3849644189
Category : Religion
Languages : en
Pages : 345
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Book Description
Though its stand-point is Evolution and its subject Man, this book is far from being designed to prove that Man has relations, compromising or otherwise, with lower animals. Its theme is Ascent, not Descent. It is a History, not an Argument. And Evolution, in the narrow sense in which it is often used when applied to Man, plays little part in the drama outlined here. So far as the general scheme of Evolution is introduced--and in the Introduction and elsewhere this is done at length --the object is the important one of pointing out how its nature has been misconceived, indeed how its greatest factor has been overlooked in almost all contemporary scientific thinking.
Author: Stephen L. Harp
Publisher: JHU Press
ISBN: 9780801866517
Category : Business & Economics
Languages : en
Pages : 390
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Book Description
Harp uses the familiar figure of Bibendum and the promotional campaigns designed around him to analyze the cultural assumptions of "belle-epoque" France, including representations of gender, race and class. He also considers Michelin's efforts to promote automobile tourism in France and Europe through its famous "Red Guide" (first introduced in 1900), noting that, in the aftermath of World War I, the company sold tour guides to the battlefields of the Western Front and favourably positioned France's participation in the war as purely defensive and unavoidable. Throughout this period, the company successfully identified the name of Michelin with many aspects of French society, from cuisine and local culture to nationalism and colonialism.
Author: Vlad Alexandrescu
Publisher: Vlad Alexandrescu
ISBN: 9736640094
Category : Europe
Languages : fr
Pages : 240
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Book Description
Author: J. Augusteijn
Publisher: Springer
ISBN: 1137271302
Category : Political Science
Languages : en
Pages : 451
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Book Description
In reaction to the centralizing nation-building efforts of states in nineteenth-century Europe, many regions began to define their own identity. In thirteen stimulating essays, specialists analyze why regional identities became widely celebrated towards the end of that century and why some considered themselves part of the new national self-image.
Author: Paul Zanker
Publisher: Harvard University Press
ISBN: 0674257618
Category : History
Languages : en
Pages : 292
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Book Description
Pompeii's tragedy is our windfall: an ancient city fully preserved, its urban design and domestic styles speaking across the ages. This richly illustrated book conducts us through the captured wonders of Pompeii, evoking at every turn the life of the city as it was 2,000 years ago. When Vesuvius erupted in 79 A.D. its lava preserved not only the Pompeii of that time but a palimpsest of the city's history, visible traces of the different societies of Pompeii's past. Paul Zanker, a noted authority on Roman art and architecture, disentangles these tantalizing traces to show us the urban images that marked Pompeii's development from country town to Roman imperial city. Exploring Pompeii's public buildings, its streets and gathering places, we witness the impact of religious changes, the renovation of theaters and expansion of athletic facilities, and the influence of elite families on the city's appearance. Through these stages, Zanker adeptly conjures a sense of the political and social meanings in urban planning and public architecture. The private houses of Pompeii prove equally eloquent, their layout, decor, and architectural detail speaking volumes about the life, taste, and desires of their owners. At home or in public, at work or at ease, these Pompeians and their world come alive in Zanker's masterly rendering. A provocative and original reading of material culture, his work is an incomparable introduction to urban life in antiquity.
Author: Amy B. Trubek
Publisher: Univ of California Press
ISBN: 052093413X
Category : Cooking
Languages : en
Pages : 317
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Book Description
How and why do we think about food, taste it, and cook it? While much has been written about the concept of terroir as it relates to wine, in this vibrant, personal book, Amy Trubek, a pioneering voice in the new culinary revolution, expands the concept of terroir beyond wine and into cuisine and culture more broadly. Bringing together lively stories of people farming, cooking, and eating, she focuses on a series of examples ranging from shagbark hickory nuts in Wisconsin and maple syrup in Vermont to wines from northern California. She explains how the complex concepts of terroir and goût de terroir are instrumental to France's food and wine culture and then explores the multifaceted connections between taste and place in both cuisine and agriculture in the United States. How can we reclaim the taste of place, and what can it mean for us in a country where, on average, any food has traveled at least fifteen hundred miles from farm to table? Written for anyone interested in food, this book shows how the taste of place matters now, and how it can mediate between our local desires and our global reality to define and challenge American food practices.
Author: Julian Wright
Publisher: Clarendon Press
ISBN: 9780199264889
Category : History
Languages : en
Pages : 312
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Book Description
This is the first full academic study of the political thought of the French regionalist movement in the Belle Epoque. Julian Wright has examined the private papers of Jean Charles-Brun, founder of the Federation Regionaliste Francaise, in detail. He has rethought the conceptual basis ofregionalism through Charles-Brun's intellectual biography, showing that it penetrated the political debates of the period as a commonplace in Republican arguments about state reform. Despite the often made association of regionalism with the right, Dr Wright reveals the diversity of political viewsexpressed, and demonstrates that the connection to left-wing federalism ws emphatically present in the intellectual background.Interwoven with this discussion is an examination of the personal mission of Charles-Brun. He saw himself as a reconciler, using his regionalism within a mission to heal the divisions of French politics and society. He argued that France's instability stemmed from an obsession with reforms thatfollowed a priori political models, and that politicians who sought to rethink the shape of the Republic needed to attend to the cultural or economic realities expressed in France's regions. Charles-Brun and his regionalist movement continue to have resonance in current debates aboutdecentralization in France.
