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ISBN:
Category :
Languages : fr
Pages :

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Author: Guy Martin
Publisher:
ISBN: 9782749112442
Category :
Languages : fr
Pages : 169

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Guy Martin est le créateur des menus de la première classe d'Air France. Pour célébrer les 75 ans de la compagnie, il a imaginé " 75 recettes autour du monde ". Le Chef du Grand Véfour restitue ici l'alchimie des parfums et des saveurs de tous les continents. Dans ces recettes, Guy Martin associe la fidélité à notre grande tradition culinaire d'ouverture au monde, pour illustrer cet " art de vivre à la française " cher à Air France. De somptueuses photographies de paysages, issues du concours organisé par Air France et National Geographic, viennent illustrer ce tour du monde enchanteur et gourmand. Autant d'invitations au voyage...

Author: Sally Levitt Steinberg
Publisher: Storey Publishing
ISBN: 1580175481
Category : Cooking
Languages : en
Pages : 193

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The Atkins Diet? Phooey! The South Beach Diet? Feh! What Americans really want to eat is something deep-fried and sugar-packed . . . hence our undying love affair with the beloved donut. And if anybody knows donuts, it's Sally Levitt Steinberg, America's Donut Princess. As a member of America's royal donut dynasty (her grandfather, Adolph Levitt, invented the donut-making machine), she knows more about this sweet indulgence than anyone else. The Donut Book is the product of Sally's personal charm and life-long, in-depth donut scholarship. She covers high points in donut history: the arrival of the first donuts in America with the Dutch settlers in the 17th century, and the donut in World War I, when it became the favorite nosh of the boys in the trenches. She celebrates donut-loving celebrities, from Admiral Byrd to Bill Clinton, as well as some of the most gifted donut bakers on the planet. She visits the campus of Dunkin' Donuts University and reveals the secret that makes Krispy Kreme donuts irresistible. And she identifies the most popular donut in America (glazed) and the runner-up (chocolate). Then there are the recipes: 29 mouth-watering, soul-satisfying ways to achieve the ultimate sugar rush, from New Orleans beignets to Portuguese malasadas, from Boston crèmes to Alain Ducasse's upscale Donut. And for donut lovers who are willing to hit the road to find their favorite confection, the book comes with an illustrated Donut Lover's Guide to bakeries that serve up the lightest, fluffiest, best dressed, and tastiest donuts.

Author: Karen Kelton
Publisher:
ISBN: 9781937963200
Category :
Languages : en
Pages :

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This textbook includes all 13 chapters of Français interactif. It accompanies www.laits.utexas.edu/fi, the web-based French program developed and in use at the University of Texas since 2004, and its companion site, Tex's French Grammar (2000) www.laits.utexas.edu/tex/ Français interactif is an open acess site, a free and open multimedia resources, which requires neither password nor fees. Français interactif has been funded and created by Liberal Arts Instructional Technology Services at the University of Texas, and is currently supported by COERLL, the Center for Open Educational Resources and Language Learning UT-Austin, and the U.S. Department of Education Fund for the Improvement of Post-Secondary Education (FIPSE Grant P116B070251) as an example of the open access initiative.

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ISBN:
Category : Canada
Languages : en
Pages : 1160

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Author: Isabelle Vanderschelden
Publisher: Bloomsbury Publishing
ISBN: 0857710338
Category : Performing Arts
Languages : en
Pages : 128

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"Le Fabuleux destin d'Amelie Poulain" was the surprise boxoffice success of 2001, with nine million spectators in France, and more than 30 million worldwide. The film turned Audrey Tautou into an international star, in her iconic role as Amelie, a naive French Parisian who devotes herself to mending the lives of the people around her. Shot on location in Paris, the film combines poetic and magical realism with stylish cinematography, original use of colour, state-of-the-art special effects, and an evocative soundtrack; together these have produced a popular film of universal appeal. Isabelle Vanderschelden examines the film's production within the French film industry. She analyzes the issues of genre and narrative that it presents so well. She looks in depth at the film's key scenes, as well as at Jeunet's distinctive visual style and cinematography and his use of digital technology. The national and international receptions of Amelie are explored to establish why the film has caught the public imagination and whether it marks a renewal in the cultural diversity and distinctive identity of the French film industry. This book will be essential reading for cinema lovers and students alike.

Author: Christopher S. Thompson
Publisher: Univ of California Press
ISBN: 0520256301
Category : History
Languages : en
Pages : 431

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"Shows that sport has been for us moderns the ultimate tabula rasa into which we pour our hopes, fears, prejudices and self-interest."—Robert A. Nye, author of Crime, Madness, & Politics in Modern France and Masculinity and Male Codes of Honor in Modern France "Chris Thompson has written an engaging, nicely-paced account of France's world-famous cycle race: his writing is lively and full of detail and excitement. But he has done much more than simply narrate the story of the Tour. His book sets the race—its history, its participants and its meaning—firmly in its shifting national and cultural contexts. The sections dealing with professional cycling as a form of labor and with the Tour's place in France's troubled twentieth century are absolutely first-rate: insightful and original. This is the best history of the Tour that we have and are likely to have for many years, a work of scholarship that deserves to find a broad general readership."—Tony Judt, author of Postwar: A History of Europe Since 1945

Author: Jean-Philippe Cyr
Publisher: Appetite by Random House
ISBN: 0525610243
Category : Cooking
Languages : en
Pages : 0

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100 simply delicious vegan recipes--good for the planet, and for you--from the chef and blogger behind The Buddhist Chef. A practicing Buddhist for over two decades, Jean-Philippe Cyr, aka The Buddhist Chef, believes that everyone has the power to make their vision of the world a reality--and that the most impactful way to do that is through the food we choose to make, eat, and share. This realization led him to veganism, which transformed his life and health. In this cookbook, he shares how to make classic dishes vegan, easy, and so delicious and show-stopping that everyone--even the pickiest of eaters--will love them. The Buddhist Chef is a collection of Jean-Philippe's best vegan recipes that will become a mainstay in vegan and non-vegan kitchens alike. The recipes are perfect for long-time vegans, those trying out a vegan diet for the first time, or those simply trying to eat more plant-based foods. Inspired by cuisines from all around the world, these recipes offer something for everyone. Enjoy breakfast and brunch recipes like Vegan Shakshuka and Maple Baked Beans, or salads and protein-packed bowls like Beet Carpaccio or Tempeh Poke Bowl. Transform your dinners with hearty mains like Eggplant Parmigiana, General Tso's Tofu, and Mushroom Poutine. Indulge in vegan desserts like Chocolate Lava Cake or have a nourishing snack like Coconut Matcha Energy Balls. With delicious recipes for every meal of the day, The Buddhist Chef is a celebration of healthy, plant-based dishes that will have everyone at the table, vegan or not, wanting more.

Author:
Publisher:
ISBN:
Category : Canadian periodicals
Languages : en
Pages : 1400

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Author: Atul Kochhar
Publisher: Quadrille Publishing
ISBN: 9781844001514
Category : Cookery, Indic
Languages : en
Pages : 0

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In Indian Essence, award-winning Indian chef Atul Kochhar shares his passion for Indian food with a wonderful collection of recipes based in the rich culinary tradition of the sub-continent. Atul's style of cooking is contemporary and his enticing recipes reflect the diversity of modern Indian food with its vibrant colours and intriguing blends of flavours. Recipes are drawn from all parts of India, from the rich, meat-based Moghul food of the North to the vegetarian curries of Goa and Kerala and the aromatic fish dishes of Bengal and Assam. Atul provides a hands-on guide to cooking superb authentic Indian food at home. His recipes contain imaginative flavour combinations, with an emphasis on the use of fresh ingredients, carefully balanced spices and simple culinary techniques. Cooking techniques are clearly explained in the recipes; a good home cook will find most of the dishes in the book easy to prepare and even a beginner could attempt many of them successfully. There are also menu suggestions and general guidelines for choosing dishes to complement each for the parfect Indian dining experience. invaluable guide to preparing modern Indian food.