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Author:
Publisher:
ISBN: 9782896426256
Category :
Languages : fr
Pages : 207
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Book Description
Author:
Publisher:
ISBN: 9782896426256
Category :
Languages : fr
Pages : 207
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Book Description
Author: Rosalie Chancerelle
Publisher:
ISBN:
Category :
Languages : fr
Pages : 191
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Book Description
Author: Anne Dufour
Publisher:
ISBN:
Category :
Languages : fr
Pages : 190
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Book Description
Author: Sir Richard Francis Burton
Publisher: Createspace Independent Publishing Platform
ISBN: 9781721295838
Category :
Languages : en
Pages : 588
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Book Description
The Book of the Thousand Nights and a Night, vol 1 A Plain and Literal Translation of the Arabian Nights Entertainments Sir Richard Francis Burton Introduction: Story Of King Shahryar and His Brother - a. Tale of the Bull and the Ass 1. Tale of the Trader and the Jinni a. The First Shaykh's Story - b. The Second Shaykh's Story c. The Third Shaykh's Story - 2. The Fisherman and the Jinni - a. Tale of the Wazir and the Sage Duban ab. Story of King Sindibad and His Falcon ac. Tale of the Husband and the Parrot ad. Tale of the Prince and the Ogress b. Tale of the Ensorcelled Prince 3. The Porter and the Three Ladies of Baghdad a. The First Kalandar's Tale - b. The Second Kalandar's Tale - ba. Tale of the Envier and the Envied - c. The Third Kalandar's Tale d. The Eldest Lady's Tale - e. Tale of the Portress Conclusion of the Story of the Porter and the Three Ladies - 4. Tale of the Three Apples - 5. Tale of Nur Al-din Ali and his Son - 6. The Hunchback's Tale - a. The Nazarene Broker's Story b. The Reeve's Tale - c. Tale of the Jewish Doctor d. Tale of the Tailor - e. The Barber's Tale of Himself - ea. The Barber's Tale of his First Brother eb. The Barber's Tale of his Second Brother - ec. The Barber's Tale of his Third Brother ed. The Barber's Tale of his Fourth Brother - ee. The Barber's Tale of his Fifth Brother - ef. The Barber's Tale of his Sixth Brother - The End of the Tailor's Tale. We are delighted to publish this classic book as part of our extensive Classic Library collection. Many of the books in our collection have been out of print for decades, and therefore have not been accessible to the general public. The aim of our publishing program is to facilitate rapid access to this vast reservoir of literature, and our view is that this is a significant literary work, which deserves to be brought back into print after many decades. The contents of the vast majority of titles in the Classic Library have been scanned from the original works. To ensure a high quality product, each title has been meticulously hand curated by our staff. Our philosophy has been guided by a desire to provide the reader with a book that is as close as possible to ownership of the original work. We hope that you will enjoy this wonderful classic work, and that for you it becomes an enriching experience
Author: Claude Lecouteux
Publisher: Simon and Schuster
ISBN: 1620553759
Category : Body, Mind & Spirit
Languages : en
Pages : 450
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Book Description
A comprehensive handbook of more than 1,000 magical words, phrases, symbols, and secret alphabets • Explains the origins, derivatives, and practical usage of each word, phrase, and spell as well as how they can be combined for custom spells • Based on the magical traditions of Europe, Greece, and Egypt and recently discovered one-of-a-kind grimoires from Scandinavia, France, and Germany • Includes an in-depth exploration of secret magical alphabets, including those based on Hebrew letters, Kabbalistic symbols, astrological signs, and runes From Abracadabra to the now famous spells of the Harry Potter series, magic words are no longer confined to the practices of pagans, alchemists, witches, and occultists. They have become part of the popular imagination of the Western world. Passed down from ancient Babylon, Egypt, and Greece, these words and the rituals surrounding them have survived through the millennia because they work. And as scholar Claude Lecouteux reveals, often the more impenetrable they seem, the more effective they are. Analyzing more than 7,000 spells from the magical traditions of Europe as well as the magical papyri of the Greeks and recently discovered one-of-a-kind grimoires from Scandinavia, France, and Germany, Lecouteux has compiled a comprehensive dictionary of ancient magic words, phrases, and spells along with an in-depth exploration--the first in English--of secret magical alphabets, including those based on Hebrew letters, Kabbalistic symbols, astrological signs, and runes. Drawing upon thousands of medieval accounts and famous manuscripts such as the Heptameron of Peter Abano, the author examines the origins of each word or spell, offering detailed instructions on their successful use, whether for protection, love, wealth, or healing. He charts their evolution and derivations through the centuries, showing, for example, how spells that were once intended to put out fires evolved to protect people from witchcraft. He reveals the inherent versatility of magic words and how each sorcerer or witch had a set of stock phrases they would combine to build a custom spell for the magical need at hand. Presenting a wealth of material on magical words, signs, and charms, both common and obscure, Lecouteux also explores the magical words and spells of ancient Scandinavia, the Hispano-Arabic magic of Spain before the Reconquista, the traditions passed down from ancient Egypt, and those that have stayed in use until the present day.
Author: Amy B. Trubek
Publisher: University of Pennsylvania Press
ISBN: 9780812217766
Category : Business & Economics
Languages : en
Pages : 196
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Book Description
"Paris is the culinary centre of the world. All the great missionaries of good cookery have gone forth from it, and its cuisine was, is, and ever will be the supreme expression of one of the greatest arts of the world," observed the English author of The Gourmet Guide to Europe in 1903. Even today, a sophisticated meal, expertly prepared and elegantly served, must almost by definition be French. For a century and a half, fine dining the world over has meant French dishes and, above all, French chefs. Despite the growing popularity in the past decade of regional American and international cuisines, French terms like julienne, saute, and chef de cuisine appear on restaurant menus from New Orleans to London to Tokyo, and culinary schools still consider the French methods essential for each new generation of chefs. Amy Trubek, trained as a professional chef at the Cordon Bleu, explores the fascinating story of how the traditions of France came to dominate the culinary world. One of the first reference works for chefs, Ouverture de Cuisine, written by Lancelot de Casteau and published in 1604, set out rules for the preparation and presentation of food for the nobility. Beginning with this guide and the cookbooks that followed, French chefs of the seventeenth and eighteenth centuries codified the cuisine of the French aristocracy. After the French Revolution, the chefs of France found it necessary to move from the homes of the nobility to the public sphere, where they were able to build on this foundation of an aesthetic of cooking to make cuisine not only a respected profession but also to make it a French profession. French cooks transformed themselves from household servants to masters of the art of fine dining, making the cuisine of the French aristocracy the international haute cuisine. Eager to prove their "good taste," the new elites of the Industrial Age and the bourgeoisie competed to hire French chefs in their homes, and to entertain at restaurants where French chefs presided over the kitchen. Haute Cuisine profiles the great chefs of the nineteenth century, including Antonin Careme and Auguste Escoffier, and their role in creating a professional class of chefs trained in French principles and techniques, as well as their contemporary heirs, notably Pierre Franey and Julia Child. The French influence on the world of cuisine and culture is a story of food as status symbol. "Tell me what you eat," the great gastronome Brillat-Savarin wrote, "and I will tell you who you are." Haute Cuisine shows us how our tastes, desires, and history come together at a common table of appreciation for the French empire of food. Bon appetit!
Author: Richard F. Burton
Publisher:
ISBN: 9781258056827
Category :
Languages : en
Pages : 106
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Book Description
Author: Gerhard Neuner
Publisher: Council of Europe
ISBN: 9789287151704
Category : Language Arts & Disciplines
Languages : en
Pages : 152
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Book Description
Author: Tamar Adler
Publisher: Scribner
ISBN: 1982113995
Category : Cooking
Languages : en
Pages : 288
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Book Description
The award-winning, bestselling author of An Everlasting Meal “revitalizes classics and long-forgotten dishes, bringing them into this century with verve and ease” (Bon Appetit) in this “lovely and literary” (Vogue.com) cookbook. Many dishes that once excited our palates—like oysters Rockefeller, steak Diane, cheese and walnut soufflés—have disappeared from our tables and, in some cases, from our memories. Creating a unique culinary history, Tamar Adler, a Vogue and New York Times writer and Chez Panisse alum, has collected more than a hundred recipes from old cookbooks and menus and enlivened, updated, and simplified them. Adler’s approach to these dishes involves ample use of acid and herbs, pared down techniques, and contemporary ways of serving. Seasonal menus, wine pairings suggested by sommelier Juliette Pope, gorgeous watercolor drawings by artist Mindy Dubin, and a foreword by influential food critic Mimi Sheraton add to this “personal, nostalgic journey…as much about the writing as it is about the cooking” (The New York Times Book Review). Adler has created a unique culinary history, filled with delicious recipes and smart, witty prose. It is destined to become a modern classic.
Author: Eliane Amé-Leroy Carley
Publisher: Random House Value Pub
ISBN: 9780517549193
Category : Cookery, French.
Languages : en
Pages : 403
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Book Description
Presents more than three hundred recipes, encompassing the full range of French cooking, from haute cuisine to country style
