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La Varenne Pratique
Unprecedented in both scope and clarity, La Varenne Pratique is destined to become the essential culinary reference for both novice cook and expert. Written by the founder and director of Paris's prestigious La Varenne cooking school and compiled using La Varenne's extensive resources, the book brings together a practical understanding of cooking techniques, ingredients, and equipment in an unrivaled guide to classic modern cooking. Here in one volume is the answer to every cooking question: how to make a hollandaise sauce (and why egg yolks will only absorb so much oil before the sauce self-destructs); the difference between entrecote and porterhouse; what marinades to use for lamb; which herbs will turn bitter if added at the beginning of a recipe; how to bone a chicken; the roasting times for venison, pheasant, and even squirrel; how to fillet a fiat fish; when to use a bain marie; and much more. La Varenne Pratique is divided into 22 chapters, among them Meat and Charcuterie; Poultry and Game Birds; Milk, Cheese, and Eggs; Pastry and Cookies; Preserving, Stocks, and Soups; and Microwave Cooking. Each chapter offers an overview of the food discussed and then explains how to choose, prepare, store, cook, and present it. Recipes are included wherever an important cooking technique requires a specific example-they are carefully chosen not only to illustrate a particular dish but also to illuminate a way of cooking. In addition, La Varenne Pratique includes a guide to kitchen equipment and a glossary of culinary terms. The photographic illustrations in La Varenne Pratique are beyond comparison. Throughout the book, techniques are clearly illustrated with specially commissioned step-by-step photo sequences that set new standards for culinary photography. Readers can actually see what texture a sauce should be, exactly where to make the first cut when boning a Chicken, what the "crust" on a clarifying broth will look like, and what larding a roast really entails. There has never been a book like La Varenne Pratique. Comprehensive, authoritative, and eminently practical, it demands a place in the kitchen of every serious cook..
Price: $50.40
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The Jewel Box Ballerinas
"I'LL TAKE TWO!" That's what Bibi Branchflower says about everything She has two houses, two hats (exactly alike), and two silly dogs. But she doesn't have a single friend. When she comes across a beautiful jewel box, of course she wants two of them. Though there's only one like it in all the world, inside two dancers spin. Perfect! The shopkeeper explains that the box is enchanted - all who look on the ballerinas will see sorrow in their faces. Soon Bibi becomes more concerned with her sad ballerinas than with worldly riches. What will make them happy? It is her love that finally transforms them into living, breathing, happy children - and gives Bibi two real friends..
Price: $9.69
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The Essential Pope Benedict XVI: His Central Writings and Speeches
On April 24, 2005, Cardinal Joseph Alois Ratzinger became Pope Benedict XVI, the twenty-first-century successor of the Apostle Peter and the spiritual leader of more than one billion Roman Catholics. Who is this complex man whose office grants him sole charge of the world's largest religion? How will his tenure influence the future? The Essential Pope Benedict XVI answers these questions through carefully chosen selections from his homilies, interviews, theological essays, and articles on the crises facing the church today. This collection lays out Benedict's thinking and relates it to a variety of contemporary issues, including modern culture's abandonment of traditional religious values, social mores regarding conception and the sanctity of life, current challenges to the priesthood, and the Catholic Church's tenuous relations with other world religions. First a brilliant peritus, or "expert advisor," to the Second Vatican Council and then archbishop of Munich, Joseph Ratzinger was appointed head of the Congregation for the Doctrine of the Faith by Pope John Paul II in 1981. As Cardinal Ratzinger, the ex officio defender of church doctrine, he gained a reputation as a heroic guardian of the faith for conservatives and was held in suspicion by church liberals. We cannot yet know what issues and events will define the reign of Pope Benedict XVI, but by any measure he will be seen as one of the most important theological voices of our time. This one volume is the best source for understanding the heart, soul, and agenda of this twenty-first-century successor to St. Peter. .
Price: $5.70
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Insurance: From Underwriting to Derivatives: Asset Liability Management in Insurance Companies (Wiley Finance)
Over recent years the insurance industry has faced a period of rapid change and consolidation, with recent natural and man-made disasters highlighting the problems that the industry faces. Yet this has also been a time of opportunity with the traditional role of insurance giving way to its classification as a asset class. This has resulted in insurance risks now being priced and exchanged on the markets. In this book, the authors analyze the convergence between the insurance industry and the capital markets. They sumarize the main trends and issues and analyze past events within the industry. Thus, they demonstrate that the current market pressures on insurance companies do not not just create challenges but also new opportunities. .
Price: $94.26
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When the King Took Flight
On a June night in 1791, King Louis XVI and Marie-Antoinette fled Paris in disguise, hoping to escape the mounting turmoil of the French Revolution They were arrested by a small group of citizens a few miles from the Belgian border and forced to return to Paris. Two years later they would both die at the guillotine. It is this extraordinary story, and the events leading up to and away from it, that Tackett recounts in gripping novelistic style. The king's flight opens a window to the whole of French society during the Revolution. Each dramatic chapter spotlights a different segment of the population, from the king and queen as they plotted and executed their flight, to the people of Varennes who apprehended the royal family, to the radicals of Paris who urged an end to monarchy, to the leaders of the National Assembly struggling to control a spiraling crisis, to the ordinary citizens stunned by their king's desertion. Tackett shows how Louis's flight reshaped popular attitudes toward kingship, intensified fears of invasion and conspiracy, and helped pave the way for the Reign of Terror. Tackett brings to life an array of unique characters as they struggle to confront the monumental transformations set in motion in 1789. In so doing, he offers an important new interpretation of the Revolution. By emphasizing the unpredictable and contingent character of this story, he underscores the power of a single event to change irrevocably the course of the French Revolution, and consequently the history of the world..
Price: $5.50
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La Varenne's Cookery: The French Cook, The French Pastry Chef, The French Confectioner
These three books by Francois Pierre de la Varenne (c. 1615-1678), who was chef to the Marquis d'Uxelles, are the most important French cookery books of the seventeenth century. They were the first French cookery books of any substance since Le Viandier almost 300 years before, and they ran to thirty editions in 75 years. The reason for the success was simple: these were the first books to record and embody the immense advance which French cooking had made, largely under the influence of Italy and the Renaissance, since the fifteenth century. Some characteristics of medieval cookery are still visible, but many have disappeared. New World ingredients make their entrance. A surprising number of recipes for dishes still made in modern times (omelettes, beignets and even pumpkin pie) are given. The watershed from medieval to modern times is being crossed before our eyes in La Varenne's pages. So important was this book that English cooks of the time immediately bought copies and one (anonymous) even translated it into English in the middle of the Puritan rule of Oliver Cromwell. This translation, as is the original, is extremely difficult to understand: there are difficult words, omissions, mistranslations, and other opacities. Terence Scully has solved all modern readers' problems by undertaking a modern translation with detailed commentary of the original French texts. His work takes cognisance of the early English translation, as well as not ignoring contemporary works available to those early cooks for purposes of comparison and contrast. Terence Scully is Emeritus Professor of French at Wilfrid Laurier University. He specialises in medieval French language and literature, and is the author of The Art of Cookery in the Middle Ages, and has translated Le Vivendier, Le Viandier, and the treatise on cookery by Chiquart. He is also author of many articles and other writings on French philology..
Price: $74.92
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Successful Failure: The School America Builds
In this controversial work, Hervé Varenne and Ray McDermott explore education as cultural phenomenon—a construct of artifice and reality we impose upon ourselves. The authors discuss in five case studies how the American education system defines and measures success and failure, why there is polarization between suburban schools and urban schools, and what about our system leads us to focus on the negative. Their exploration focuses not on the people or the activities of the system, but on the institutions themselves: who decided what was a success or failure? How was the identification done, and with what consequences?This important and timely book is a must-read for anyone interested in educational reform, the American educational system, and the anthropology of education. .
Price: $40.00
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