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Author: James Viaene Publisher: Flammarion ISBN: 9782080201362 Category : Cooking Languages : en Pages : 0
Book Description
Chef James Viaene shares his favorite memories and recipes accumulated over fifty years working in the grand homes and kitchens of the Parisian elite. James Viaene began his culinary career in the midst of a postwar cultural revival of sumptuous dinners, balls, and galas. He started in some of Paris’s greatest restaurants and later was hired at the Parisian residence of the Duke and Duchess of Windsor. He then trained under a series of renowned cooks and became a chef in his own right in the kitchens of eminent public figures such as Georges Wildenstein, Jean de Souza-Lage, and Michel David-Weill, who demanded extremely high standards. In 1970, Viaene entered the British Ambassador’s residence in Paris, a unique locale where the chef plays a central role. The historic home, where he carried out the rest of his forty-year career, provided an idyllic setting for serving his best-loved recipes. In this richly illustrated volume, James Viaene recounts his memories, amusing anecdotes, and twenty-four of his favorite recipes from throughout his reign in the prestigious kitchen. From the famous Beef Wellington served to Queen Elizabeth II to "typically English" tea and the pot-au-feu inspired by his childhood memories, each dish is enhanced by the Residence’s legendary silver service, one of the treasures of the British Embassy in France.
Author: James Viaene Publisher: Flammarion ISBN: 9782080201362 Category : Cooking Languages : en Pages : 0
Book Description
Chef James Viaene shares his favorite memories and recipes accumulated over fifty years working in the grand homes and kitchens of the Parisian elite. James Viaene began his culinary career in the midst of a postwar cultural revival of sumptuous dinners, balls, and galas. He started in some of Paris’s greatest restaurants and later was hired at the Parisian residence of the Duke and Duchess of Windsor. He then trained under a series of renowned cooks and became a chef in his own right in the kitchens of eminent public figures such as Georges Wildenstein, Jean de Souza-Lage, and Michel David-Weill, who demanded extremely high standards. In 1970, Viaene entered the British Ambassador’s residence in Paris, a unique locale where the chef plays a central role. The historic home, where he carried out the rest of his forty-year career, provided an idyllic setting for serving his best-loved recipes. In this richly illustrated volume, James Viaene recounts his memories, amusing anecdotes, and twenty-four of his favorite recipes from throughout his reign in the prestigious kitchen. From the famous Beef Wellington served to Queen Elizabeth II to "typically English" tea and the pot-au-feu inspired by his childhood memories, each dish is enhanced by the Residence’s legendary silver service, one of the treasures of the British Embassy in France.
Author: Nadège Forestier Publisher: Flammarion ISBN: 9782080203021 Category : Cooking Languages : en Pages : 0
Book Description
Chef James Viaene shares his favorite memories and recipes accumulated over fifty years working in the grand homes and kitchens of the Parisian elite. James Viaene began his culinary career in the midst of a postwar cultural revival of sumptuous dinners, balls, and galas. He started in some of Paris’s greatest restaurants and later was hired at the Parisian residence of the Duke and Duchess of Windsor. He then trained under a series of renowned cooks and became a chef in his own right in the kitchens of eminent public figures such as Georges Wildenstein, Jean de Souza-Lage, and Michel David-Weill, who demanded extremely high standards. In 1970, Viaene entered the British Ambassador’s residence in Paris, a unique locale where the chef plays a central role. The historic home, where he carried out the rest of his forty-year career, provided an idyllic setting for serving his best-loved recipes. In this richly illustrated volume, James Viaene recounts his memories, amusing anecdotes, and twenty-four of his favorite recipes from throughout his reign in the prestigious kitchen. From the famous Beef Wellington served to Queen Elizabeth II to "typically English" tea and the pot-au-feu inspired by his childhood memories, each dish is enhanced by the Residence’s legendary silver service, one of the treasures of the British Embassy in France.
Author: Gero Guttzeit Publisher: Walter de Gruyter GmbH & Co KG ISBN: 311051818X Category : Literary Criticism Languages : en Pages : 394
Book Description
The Figures of Edgar Allan Poe is the first study to address the rhetorical dimensions of Poe’s textual and discursive practices. It argues that Poe is a figure and figurer of the emergence of the modern understanding of literature in the early nineteenth century that resulted from the birth of the romantic author and the so-called ‘death of rhetoric’. Building on accounts of Poe as a skilled navigator of American antebellum print culture, Gero Guttzeit reinterprets Poe as representative of the vital role that transatlantic rhetoric played in antebellum literature. He investigates rhetorical figures of the author in Poe’s critical writings, tales, poems, and lectures to give a new account of Poe’s significance for antebellum literary culture. In so doing, he also proposes a general rhetorical theory of theoretical, poetical, and performative figures of the author. Beyond Poe studies, the book intervenes in current debates on the romantic origins of the modern author and demonstrates that rhetorical theory offers new ways of exploring authorship beyond the nineteenth century.
Author: Kay Shaw Nelson Publisher: Pelican Publishing Company ISBN: 1455615692 Category : Political Science Languages : en Pages : 369
Book Description
“Delightful . . . Kay Nelson’s memoir teaches us that food is a key to unlocking and understanding cultures other than our own.” —Charles Pinck, president, Office of Strategic Services Society Upon graduating from college in 1948, Kay Shaw Nelson, a bright young woman with a yen for international travel, joined the newly founded Central Intelligence Agency. Within months, she received her security clearance, learned the difficulties associated with the life of a spy, fell in love, and set about traveling the world on assignment with her husband. At times under the cover of a cookbook writer, Nelson sailed from one exotic locale to another, each more incredible than the last. From Washington to Turkey and Cyprus, to Syria, Libya, France, Greece, and the Netherlands, among many other ports, the Nelsons traversed the globe as Kay discovered her passion for food, developed her journalistic abilities, and honed her exceptional palate. With humor and panache, Nelson tells of her exploits gleaning intelligence while gathering recipes and sampling the local cuisine. Kebabs in Turkey, kimchi in Korea, spargel in Germany, eels in Spain, and Rumbledethumps in Scotland were among the delightful gastronomic surprises she encountered. Dozens of unusual recipes with memorable histories pepper this irresistible memoir of fascinating events, extraordinary corners of the globe, and clandestine culinary pursuits. “This delightful gastro-biographic guidebook starts off by sending abroad a wide-eyed CIA novice who returns an epicurean globe-trotting and seasoned intelligence officer, author, and down-to-earth sophisticate. Like a complex, silky-smooth digestif, it finishes so quickly with such a pleasant buzz, you’ll want to signal the waiter for a second round.” —Elizabeth Bancroft, executive director, Association of Former Intelligence Officers
Author: Tracy Madden Publisher: Brolga Publishing ISBN: 1922036617 Category : Fiction Languages : en Pages : 220
Book Description
With her passion for love and food, Chilli Montgomery is at a stage in her life when it seems life itself could not get much better: a happy marriage to her childhood sweetheart, and a successful business with her son in their restaurant. However, all is not as it seems and Chilli is unprepared for what this next chapter of her life brings. In minutes, the world she once knew is shattered and nothing will ever be the same again. Not even her infatuation and adoration of food. Set against the backdrop of many phenomenal Queensland locations, with Paris weaving its magic in and out, on this gastronomic journey of indulgence you will enjoy every meal with the Montgomerys and be touched by their tears and laughter as they become a part of your life.
Author: Gabriel Moran Publisher: Lexington Books ISBN: 073912840X Category : Education Languages : en Pages : 215
Book Description
Speaking of Teaching: Lessons from History focuses on teaching as a fundamental act of all human beings, viewing the question of teaching through the lens of five famous thinkers and two contemporary problems. Moran argues that teaching is not given the attention that it deserves and proposes to situate school teaching in the context of many forms of teaching. Tracing the history of the idea of teaching from Socrates to Wittgenstein in the first several chapters, this book also examines the intricacies of teaching morality and religion, showcasing society's ambivalence about teaching.
Author: Michael McKeon Publisher: JHU Press ISBN: 9780801863974 Category : Language Arts & Disciplines Languages : en Pages : 972
Book Description
McKeon and others delve into the significance of the novel as a genre form, issues in novel techniques such as displacement, the grand theory, narrative modes such as subjectivity, character, and development, critical interpretation of the structure of the novel, and the novel in historical context.
Author: James Viaene
Author: James Viaene
Author: Nadège Forestier
Author: Gero Guttzeit
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Author: Kay Shaw Nelson
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Author: Tracy Madden
Author: Gabriel Moran
Author: Michael McKeon
Author: William H. Rueckert