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Author: Gustave Flaubert
Publisher: BoD – Books on Demand
ISBN: 3752309113
Category : Fiction
Languages : en
Pages : 302
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Book Description
Reproduction of the original: Salambo by Gustave Flaubert
Author: Gustave Flaubert
Publisher: BoD – Books on Demand
ISBN: 3752309113
Category : Fiction
Languages : en
Pages : 302
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Book Description
Reproduction of the original: Salambo by Gustave Flaubert
Author: GUSTAVE. FLAUBERT
Publisher:
ISBN: 9781033208397
Category :
Languages : en
Pages : 0
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Book Description
Author: Gustave Flaubert
Publisher: Penguin
ISBN: 9780140435825
Category : Travel
Languages : en
Pages : 244
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Book Description
Flaubert's unforgettable memoirs of travels abroad At once a classic of travel literature and a penetrating portrait of a “sensibility on tour,” Flaubert in Egypt wonderfully captures the young writer’s impressions during his 1849 voyages. Using diaries, letters, travel notes, and the evidence of Flaubert’s traveling companion, Maxime Du Camp, Francis Steegmuller reconstructs his journey through the bazaars and brothels of Cairo and down the Nile to the Red Sea. For more than seventy years, Penguin has been the leading publisher of classic literature in the English-speaking world. With more than 1,700 titles, Penguin Classics represents a global bookshelf of the best works throughout history and across genres and disciplines. Readers trust the series to provide authoritative texts enhanced by introductions and notes by distinguished scholars and contemporary authors, as well as up-to-date translations by award-winning translators.
Author: Jacquy Pfeiffer
Publisher: Knopf
ISBN: 0307959368
Category : Cooking
Languages : en
Pages : 434
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Book Description
Winner of the 2014 James Beard Award for Best Cookbook, Dessert & Baking What does it take to perfect a flawless éclair? A delicate yet buttery croissant? To pipe dozens of macarons? The answer is: an intimate knowledge of the fundamentals of pastry. In The Art of French Pastry award-winning pastry chef Jacquy Pfeiffer, cofounder of the renowned French Pastry School in Chicago, gives you just that. By teaching you how to make everything from pâte à choux to pastry cream, Pfeiffer builds on the basics until you have an understanding of the science behind the ingredients used, how they interact with one another, and what your hands have to do to transform them into pastry. This yields glorious results! Expect to master these techniques and then indulge in exquisite recipes, such as: · brioche · napoléons / Mille-Feuilles · cream puffs · Alsatian cinnamon rolls / chinois · lemon cream tart with meringue teardrops · elephant ears / palmiers · black forest cake · beignets as well as some traditional Alsatian savory treats, including: · Pretzels · Kougelhof · Tarte Flambée · Warm Alsatian Meat Pie Pastry is all about precision, so Pfeiffer presents us with an amazing wealth of information—lists of necessary equipment, charts on how ingredients react in different environments, and the precise weight of ingredients in grams, with a look at their equivalent in U.S. units—which will help you in all aspects of your cooking. But in order to properly enjoy your “just desserts,” so to speak; you will also learn where these delicacies originated. Jacquy Pfeiffer comes from a long line of pastry chefs and has been making these recipes since he was a child working in his father’s bakery in Alsace. Sprinkled with funny, charming memories from a lifetime in pastry, this book will have you fully appreciating the hundreds of years of tradition that shaped these recipes into the classics that we know and love, and can now serve to our friends and families over and over again. The Art of French Pastry, full of gorgeous photography and Pfeiffer’s accompanying illustrations, is a master class in pastry from a master teacher.
Author: William B. Parrill
Publisher: McFarland
ISBN: 1476610215
Category : Performing Arts
Languages : en
Pages : 529
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Book Description
This book is a critical encyclopedia of silent European films currently available on DVD, laser disc, and VHS. It provides concise and accurate summaries of the films, evaluates the quality of the prints, discusses the changing reputations of both films and filmmakers, and considers how the techniques developed during the silent period continue to influence filmmaking today. The book cites contemporary and recent criticism of the films and includes an extensive bibliography as well as a list of films by director. Numerous photos are also included.
Author: Holstein-Friesian Association of America
Publisher:
ISBN:
Category : Cattle
Languages : en
Pages : 1688
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Book Description
Author:
Publisher:
ISBN:
Category : Cattle
Languages : en
Pages : 952
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Book Description
Author: Roberto Tuberosa
Publisher: Springer Science & Business Media
ISBN: 9400775725
Category : Science
Languages : en
Pages : 711
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Book Description
Our lives and well being intimately depend on the exploitation of the plant genetic resources available to our breeding programs. Therefore, more extensive exploration and effective exploitation of plant genetic resources are essential prerequisites for the release of improved cultivars. Accordingly, the remarkable progress in genomics approaches and more recently in sequencing and bioinformatics offers unprecedented opportunities for mining germplasm collections, mapping and cloning loci of interest, identifying novel alleles and deploying them for breeding purposes. This book collects 48 highly interdisciplinary articles describing how genomics improves our capacity to characterize and harness natural and artificially induced variation in order to boost crop productivity and provide consumers with high-quality food. This book will be an invaluable reference for all those interested in managing, mining and harnessing the genetic richness of plant genetic resources.
Author: Holstein-Friesian Association of America
Publisher:
ISBN:
Category : Cattle
Languages : en
Pages : 1564
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Book Description
Author: Holstein-Friesian Association of America
Publisher:
ISBN:
Category : Cattle
Languages : en
Pages : 1470
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Book Description
