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Ma Cuisine
"August Escoffier's reflection on a lifetime in kitchens, is available in paperback...If...serious about French food, cooking technique, garnishes or simply reading about the topic, this reference from a founder of London's Savoy Hotel, who has been called the greatest cook ever, could be a treasured gift. Translated into English, it includes U.S. measures and notes so if [you] decide to actually make Chaudfroid of Chicken or Acacia Blossom Fritters, there is nothing to stop [you]."--"Atlanta Journal."
Escoffier
The most famous chef of them all - bar none, including Jamie Oliver. It is hard to over empathise his importance to fine cuisine. We derive the word 'scoff' from his name of course.
Hegemony How-To
A guide to political struggle for a generation that is deeply ambivalent about power. While many activists gravitate toward mere self-expression and identity-affirming rituals at the expense of serious political intervention, Smucker provides an apologia for leadership, organization, and collective power, a moral argument for its cultivation, and a discussion of dilemmas that movements must navigate in order to succeed.
Almanach national
None
Mobilizing at the Urban Margins
Through the concept of 'mobilizational citizenship', this book explains durable collective action in excluded urban communities.
Three Sardines on a Bench
Three Sardines on a Bench is a humorous and fantastic children's picture book. The story centres around three eccentric sardines sharing their views on the world; pontificating on strange matters and purporting to know things that the sardines obviously know nothing about. The sardines begin to even baffle themselves with some of life's unanswered questions. This small, quirky and precocious book reminds us of the importance of broadening our horizons, seizing life's every moment and not wasting time.
Cities and Social Change in Early Modern France
The major changes experienced by France's cities over the period from the end of the middle ages to the eve of the Revolution are explored by six French and North American historians.
When Movements Become Parties
Provides a new way of thinking about parties formed by social movements, and their evolution over time.
All Manners of Food
So close geographically, how could France and England be so enormously far apart gastronomically? Not just in different recipes and ways of cooking, but in their underlying attitudes toward the enjoyment of eating and its place in social life. In a new afterword that draws the United States and other European countries into the food fight, Stephen Mennell also addresses the rise of Asian influence and "multicultural" cuisine. Debunking myths along the way, All Manners of Food is a sweeping look at how social and political development has helped to shape different culinary cultures. Food and almost everything to do with food, fasting and gluttony, cookbooks, women's magazines, chefs and cooks, types of foods, the influential difference between "court" and "country" food are comprehensively explored and tastefully presented in a dish that will linger in the memory long after the plates have been cleared.
