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Author: Catherine Sanderson
Publisher: Anchor Canada
ISBN: 0385673213
Category : Biography & Autobiography
Languages : en
Pages : 354
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Book Description
“When Tadpole was born, I spent a sleepless night on the maternity ward gazing intently into her inky, newborn eyes, grappling to come to terms with the indisputable fact that this was an actual person looking back at me, not just a version of Mr. Frog, or me, or both, in miniature. From the outset she seemed to know what she wanted, and I realized I could have no inkling of the paths she would choose to follow. But if I watch her life unfold carefully enough, perhaps I will see clear signposts pointing to who or what she will become. Because when I look backward, ransacking my own past for clues with the clarity that only hindsight can bring, a series of defining moments do stand out. Moments charged with significance; snapshots of myself which, if I join the dots together, lead me unswervingly to where I stand today: from French, to France, to Paris, and to Petite Anglaise.” [ed. note - excerpted from Petite Anglaise, p.4] Catherine Sanderson has a beautiful bilingual daughter, an authentic French boyfriend, and a Paris apartment with bohemian charm. She has what she has always wanted — a life in France. Growing up in Yorkshire amidst a traditional family, Catherine had set her sights on a different life — a life that would immerse her in an exotic language and culture. From grammar school French lessons to teaching English in Normandy and finally to a permanent job in Paris, she was determined that France would be the place she would call home. But now that she does, things are not so idyllic. Catherine wonders just when her life in Paris turned from wine to vinegar: She’s stuck in a dead-end administrative job, her relationship with her boyfriend has settled into a dreary routine, and the birth of their daughter has not helped to reignite the dying fire of her relationship. The remedy to her dissatisfaction arrives in the morning headlines. While scanning the news of the day, Catherine becomes intrigued by a story profiling an internet diarist. After exploring one blog after another, and in one exhilarating moment, Catherine decides to create her own online persona, her jardin secret. At that moment, she is transformed from Catherine to Petite Anglaise, her boyfriend to Mr. Frog, her daughter to Tadpole, and her life to something she could never have predicted. What begins as a lighthearted diversion, a place to discuss the fish-out-of water challenges of ex-pat life in Paris, soon gives way to a raw forum for her to bare her most intimate secrets and impulsive desires. Thousands of readers log-on to the blog and are witness to the ever-widening gulf between Petite Anglaise and Mr. Frog. Those public revelations of her growing frustrations, which play out in each successive post, begin to surreptitiously yet irrevocably erode their relationship.
Author: Catherine Sanderson
Publisher: Anchor Canada
ISBN: 0385673213
Category : Biography & Autobiography
Languages : en
Pages : 354
Get Book Here
Book Description
“When Tadpole was born, I spent a sleepless night on the maternity ward gazing intently into her inky, newborn eyes, grappling to come to terms with the indisputable fact that this was an actual person looking back at me, not just a version of Mr. Frog, or me, or both, in miniature. From the outset she seemed to know what she wanted, and I realized I could have no inkling of the paths she would choose to follow. But if I watch her life unfold carefully enough, perhaps I will see clear signposts pointing to who or what she will become. Because when I look backward, ransacking my own past for clues with the clarity that only hindsight can bring, a series of defining moments do stand out. Moments charged with significance; snapshots of myself which, if I join the dots together, lead me unswervingly to where I stand today: from French, to France, to Paris, and to Petite Anglaise.” [ed. note - excerpted from Petite Anglaise, p.4] Catherine Sanderson has a beautiful bilingual daughter, an authentic French boyfriend, and a Paris apartment with bohemian charm. She has what she has always wanted — a life in France. Growing up in Yorkshire amidst a traditional family, Catherine had set her sights on a different life — a life that would immerse her in an exotic language and culture. From grammar school French lessons to teaching English in Normandy and finally to a permanent job in Paris, she was determined that France would be the place she would call home. But now that she does, things are not so idyllic. Catherine wonders just when her life in Paris turned from wine to vinegar: She’s stuck in a dead-end administrative job, her relationship with her boyfriend has settled into a dreary routine, and the birth of their daughter has not helped to reignite the dying fire of her relationship. The remedy to her dissatisfaction arrives in the morning headlines. While scanning the news of the day, Catherine becomes intrigued by a story profiling an internet diarist. After exploring one blog after another, and in one exhilarating moment, Catherine decides to create her own online persona, her jardin secret. At that moment, she is transformed from Catherine to Petite Anglaise, her boyfriend to Mr. Frog, her daughter to Tadpole, and her life to something she could never have predicted. What begins as a lighthearted diversion, a place to discuss the fish-out-of water challenges of ex-pat life in Paris, soon gives way to a raw forum for her to bare her most intimate secrets and impulsive desires. Thousands of readers log-on to the blog and are witness to the ever-widening gulf between Petite Anglaise and Mr. Frog. Those public revelations of her growing frustrations, which play out in each successive post, begin to surreptitiously yet irrevocably erode their relationship.
Author: Dorie Greenspan
Publisher: Clarkson Potter
ISBN: 0307489396
Category : Cooking
Languages : en
Pages : 226
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Book Description
The prize-winning author of Baking with Julia (more than 350,000 copies sold), among other cookbook classics, celebrates the sweet life with recipes and lore from Paris's finest patisseries. Like most lovers of pastry and Paris, Dorie Greenspan has always marveled at the jewel-like creations displayed in bakery windows throughout the City of Light. Now, in a charmingly illustrated tribute to the capital of sweets, Greenspan presents a splendid assortment of recipes from Paris’s foremost pastry chefs in a book that is as transporting to read as it is easy to use. From classic recipes, some centuries old, to updated innovations, Paris Sweets provides a sumptuous guide to creating cookies, from the fabled madeleine to simple, ultra-buttery sables; tarts, from the famous Tatin, which began its life as an upside-down error, to a delightful strawberry tart embellished with homemade strawberry marshmallows; and a glorious range of cakes–lemon-drenched "weekend cake," fudge cake, and the show-stopping Opera. Paris Sweets brims with assorted temptations that even a novice can prepare, such as coffee éclairs, rum-soaked babas, and meringue puffs. Evocative portraits of the pastry shops and chefs, as well as information on authentic French ingredients, make this a truly comprehensive tour. An elegant gift for Francophiles, armchair travelers, bakers of all skill levels, and certainly for oneself, Paris Sweets brings home a taste of enchantment.
Author: Gabriel Gaté
Publisher: Hardie Grant Publishing
ISBN: 174273829X
Category : Cooking
Languages : en
Pages : 291
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Book Description
Gabriel Gaté’s latest cookbook celebrates his favourite cakes and desserts. With 100 easy-to-follow recipes it includes chapters on cakes, crèmes and mousses, tarts and pies, fruity desserts, sorbets and ice creams and hot desserts, all using the freshest ingredients. This beautiful cookbook showcases firm family favourites, such as pavlova with exotic fruits, strawberry sponge cake and waffles; French classics such as crème caramel, tarte tatin and French crêpes; and sophisticated delights such as mandarin sorbet, blood orange mousse and hazlenut meringue cake. Each recipe contains Gabriel’s unique style and flair that has made him one of Australia’s best loved home-style cooks. Supported by over 60 colour photographs, including step-by-step shots and a basics chapter for pastry, creams and sauces, 100 Best Cakes and Desserts is a delightfully sweet cookbook that is sure to appeal to fans of desserts and Gabriel’s recipes alike.
Author: Editha Singian
Publisher: Anvil Publishing, Inc.
ISBN: 9712730522
Category : Cooking
Languages : en
Pages : 145
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Book Description
“Edith’s recipes in this cookbook are so exact and reliable. Hobby cooks and professional chefs can be sure of its correctness. She follows the traditional discipline of weighing ingredients several times, keeping tabs of the procedures and putting things in order. . . . The recipes are ‘pre-Google,’ composed with great care and numerous testings, and based on her kitchen discipline.” — Nancy Reyes-Lumen, co-editor of award-winning The Adobo Book
Author: Frances Kendall
Publisher: Avery
ISBN: 9780895293558
Category : Cooking
Languages : en
Pages : 276
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Book Description
Provides healthful recipes for beverages, puddings, ambrosias, cookies, candies, pies, tarts, cakes, and frozen desserts.
Author: Abigail Johnson Dodge
Publisher: Simon and Schuster
ISBN: 0743226437
Category : Cooking
Languages : en
Pages : 128
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Book Description
More than 40 recipes, including favorite classics and fresh new ideas, are included in this collection--plus a chapter devoted entirely to chocolate! Full-color photographs of each dessert help make it easy to decide which to prepare, and each recipe is accompanied by a photographic side note that highlights a baking technique or key ingredient.
Author: Manuela Anelli Mazzocco
Publisher: Callisto Media, Inc.
ISBN: 1646114183
Category : Cooking
Languages : en
Pages : 305
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Book Description
From the heart of Italy directly to your table—110 authentic regional recipes Italian cuisine’s abundance of flavor, high-quality ingredients, and regional diversity make it one of the most popular in the world. Unlike some other Italian cookbooks, The Complete Italian Cookbook will help you make beloved dishes in your own kitchen with more than 100 authentic recipes from all over the country. Get a true taste of Italy with traditional recipes for appetizers and drinks, risottos and polentas, pastas and sauces, pizzas and breads, meat and seafood, and of course, desserts. If you’ve been searching for comprehensive Italian cookbooks that offer go-to recipes your Nonna would approve of, look no further—The Complete Italian Cookbook is your new passport to culinary adventures. Buon appetito! A standout among Italian cookbooks, this one includes: Classic recipes—You won’t need other Italian cookbooks with 100+ time-honored recipes that maintain the true preparation techniques, cooking methods, and fresh, seasonal ingredients of traditional Italian cuisine. Sample menus—Explore multi-course menus, including a Hearty Make-Ahead Supper, a Vegetarian Feast, and a Traditional Roman Supper. Regional tour—This book goes beyond other Italian cookbooks to offer a brief guide to each region’s famous foods, like the peppers, figs, San Marzano tomatoes, and lemons the Amalfi Coast is known for. All Italian cookbooks should be this thorough! The Complete Italian Cookbook has everything you need to master the art of true regional cooking from the comfort of your home.
Author: Michel Richard
Publisher: Harper Collins
ISBN: 0062020242
Category : Cooking
Languages : en
Pages : 244
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Book Description
Long before award-winning chef Michel Richardmade his first côte de boeuf or prepared hisfirst foie gras terrine, he was a pastry chef. InLos Angeles, pastry lovers lined up outside his bakeshopon Wilshire Boulevard, waiting to enjoy the breadsand treats they’d heard were the best in town, maybeeven better than anything in Paris. Now, in this outstandingcollection, the superstar chef returns to hisfirst love, the food that made him famous—desserts. Here are mouthwatering, foolproof recipes forAmerican favorites such as pecan pie and poundcake; Richard’s personal inventions, such as FloatingIslands with Melted Chocolate Morsels and the "coffeecloud"; reinvented French classics, such as profiterolesand the Christmas log (bûche de Noël); fruitfavorites, including tarts and Pavlovas; and, of course,plenty of cookies. Going beyond traditional cookbooks, Sweet Magicshares Richard’s insights into the thinking and craftbehind every aspect of dessert, with brief essaysthat explore, explain, and entice—highlighted by thechef’s own playful illustrations. Creating exquisite dishes with only a few simpleingredients—butter, eggs, sugar, flour, chocolate—demands the instincts of an artist and the soul of amagician. Sweet Magic will unlock the inner dessertwizard in every home chef, guiding both newcomersand old hands past common missteps, to seduce themost flavor and texture from every ingredient.
Author:
Publisher: Readers Digest
ISBN: 0762100761
Category : Cookery
Languages : en
Pages : 360
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Book Description
Provides recipes and instructions for making a wide variety of homemade items, including treats from the kitchen, home decorations, cosmetics and natural home remedies, yard and garden ornaments, pet and wildlife projects, and gifts.
Author: Alice Medrich
Publisher: Artisan Books
ISBN: 1579656854
Category : Cooking
Languages : en
Pages : 273
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Book Description
A refreshing change in every respect When you are working with great ingredients, you want to keep it simple. You don’t want to blur flavor by overcomplicating. This is why Pure Dessert, from the beloved Alice Medrich, offers the simplest of recipes, using the fewest ingredients in the most interesting ways. There are no glazes, fillings, or frostings—just dessert at its purest, most elemental, and most flavorful. Alice deftly takes us places we haven’t been, using, for example, whole grains, usually reserved for breads, to bring a lovely nutty quality to cookies and strawberry shortcake. Pound cake takes on a new identity with a touch of olive oil and sherry. Unexpected cheeses make divine soufflés. Chestnut flour and walnuts virtually transform meringue. Varietal honeys and raw sugars infuse ice creams and sherbets with delectable new flavor. Inspired choices of ingredients are at the heart of this collection of entirely new recipes: sesame brittle ice cream, corn-flour tuiles with tangy sea salt and a warming bite of black pepper, honey caramels, strawberries with single-malt sabayon. To witness Alice’s idea-stream as she describes how she arrived at each combination is to instantly understand why three of her books have won Best Cookbook of the Year. She’s an experimenter, tinkerer, and sleuth, fascinated with trial and error, with the effects of small changes in recipes, exploring combinations tirelessly and making remarkable discoveries. Does cold cream or hot cream do a better job coaxing out the flavor of mint leaves or rose petals? Why is it that dusting a warm brownie with spices gives it an enticing aromatic nose, whereas putting the spice in the batter blurs the chocolate flavor? Do cooked strawberries or raw make for the better sorbet? Loaded with advice and novel suggestions, with great recipes and eye-catching, full-color photographs that show off these simple, straightforward desserts, Pure Dessert is an education and a revelation. Thank you, Alice!
