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Let's Eat France!
There’s never been a book about food like Let’s Eat France! A book that feels literally larger than life, it is a feast for food lovers and Francophiles, combining the completist virtues of an encyclopedia and the obsessive visual pleasures of infographics with an enthusiast’s unbridled joy. Here are classic recipes, including how to make a pot-au-feu, eight essential composed salads, pâté en croûte, blanquette de veau, choucroute, and the best ratatouille. Profiles of French food icons like Colette and Curnonsky, Brillat-Savarin and Bocuse, the Troigros dynasty and Victor Hugo. A region-by-region index of each area’s famed cheeses, charcuterie, and recipes. Poster-size guides to ...
Automobile Year 2006/07
Published for more than 50 years, this annual covers the year's main motoring events, from Formula One to the latest styling studies and concept cars, and takes an overview of the period it has chronicled. Famous photographers look back and select their favourite images from more than five decades of racing.
Dans ma cuisine
Elvira Masson vous propose sa vision de la cuisine : des recettes simples, pleines de saveurs, façonnées au fil de ses voyages culinaires. Soupe de maïs, risotto aubergine et citron, tarte à la tomate, boulettes de poisson, spanakópita, vitello tonnato, spaghetti meatballs, udon carbonara, crème caramel, pecan pie, tarte à la rhubarbe... Découvrez plus de 150 recettes salées et sucrées, qui intègrent, en toute simplicité, des parfums d’ailleurs.
Transforming Empire: The Ottomans from the Mediterranean to the Indian Ocean
This book places the Ottoman Empire within the global context and provides insight into the multifaceted transimperial and transnational connections that characterized it in different periods. It focuses on the connections, interactions, exchanges, networks and flows in and around the Ottoman Empire. Contributions in the book reflect the evolving and dynamic nature of the Ottoman Empire from different angles. Contributors are Ali Atabey, Serpil Atamaz, Lee Beaudoen, Emine Evered, Kyle Evered, Richard Eaton, Ziad Fahmy, Gülsüm Gürbüz-Küçüksarı, Onur İnal, Christine Isom-Verhaaren, Myrsini Manney-Kalogera, Claudia Römer, Alexander Schweig, Gül Şen, Baki Tezcan, Fariba Zarinebaf.
Livre des Daneau
Jacques Daneau, fils de François Daniau et de Marie Bertrand, est né vers 1653 à Jard-sur-Mer, Vendée, France. Il épouse Marie Le Pelé le 8 février 1683 à Trois Rivières, Québec, Canada. Ils ont eu trois enfants. Jacques est mort le 21 avril 1732 à Nicolet. Ses descendants sont répandus partout dans la province du Québec.
全法國最好吃的書：成就你的法式美食偏執
吃遍世界還不夠？ 《全世界最好吃的書》熱烈迴響，精彩續集 350個主題、375道食譜、260張美食地圖 408頁垂涎欲滴的好吃故事 一起大口品嚐法國的人文美味 法國人對於吃，究竟有多堅持？ 人們為了長棍麵包特別制定法律，並且計算出一個可頌酥皮要摺730層。 逃亡中的國王為了慢慢品嚐一塊布里乳酪，讓自己被送上斷頭台。 主掌宴會的大廚，因為無法提供給賓客最新鮮的魚，羞憤地結束了生命。 正因為這般不能妥協的講究與偏執， 成就了今日令人趨之若騖的法式料理。 同樣由法國最受歡迎電臺美食節目為你呈現，同樣承...
Transottoman Matters
This volume analyzes historical processes of mobility by focusing on material objects. Mobility—as a shorthand for various related processes such as migration, transfer, entanglement, and translation—involves human actors, immaterial elements such as ideas and knowledge, but also objects in various forms and functions. For example, as material infrastructures they are the basis for transport and travel; as goods they are the object and purpose of trade or gift exchange. By focusing on the way objects determined certain processes of mobility and how their social meaning and materiality was transformed in these processes, the contributors hope to gain deeper insight into the historical relations between the Ottoman Empire, Eastern Europe, and Persia.
Terminologies gastronomiques et œnologiques
Les différents domaines et filières de la gastronomie et de l'œnologie ont contribué, au fil des époques, à produire de nombreuses terminologies propres à désigner tout à la fois le matériel utilisé en cuisine, les procédés mis en œuvre et les produits finis qui en résultent. De la description organoleptique d'un vin aux dénominations de plats sur la carte d'un restaurant, tous les mots sont utiles pour signifier et représenter la gastronomie.
