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Through the exclusive documents that Patricia Mante-Proust inherited, she revisits her rich family history in images and anecdotes This first publication of a collection of original Proustian treasures includes numerous documents from the family's collection in the National Archives and items found in the drawers of Aunt Leonie's famous house in Illiers-Combray, as well as correspondence, rare and unpublished manuscripts, and memories rediscovered in the places that Proust frequented and loved. Its purpose is to celebrate a life and an era that, through the magic of an inimitable style, will live for eternity. "For a long time I used to go to bed early" is probably one of the most famous quotations from French literature, the very first words of an epic structure compared by its author to a cathedral. In the case of "Remembrance of Things Past" it is impossible to distinguish between the author and the work. No writer has ever pushed introspection and remembrance to such a level. Through his prodigious quest for the flavor of the little madeleine cake, he has acquired an almost mystical aura for generations of readers throughout the world. Proust has often been described as feverish, excessively shy, a recluse in his cork-lined room; yet, between visions and real-life experiences, who was Marcel Proust in reality? Could the famous Questionnaire that he compiled and answered and that bears his name shed any light on this enigma?
This vibrant book brings together the authentic cooking styles of Spain, Africa and the Middle East in a collection of more than 300 recipes. All the archetypal dishes are featured, including the much-loved and appetizing Middle-Eastern mezze dishes such as Falafel and Houmus, slow-cooked Moroccan tagines and vibrant Spanish paellas, but also exotic dishes such as Joloff Chicken and Rice, from west Africa, and Tanzanian Fish Curry. Containing 1400 photographs, these easy-to follow recipes, with step-by-step instructions and professional tips, make a superb resource of ideas, and a perfect instructional guide.
This is the undiscovered and vibrant cuisine of an extraordinary continent. It is a journey through the culinary history, traditions and ingredients of Africa in 80 mouthwatering recipes and over 370 step-by-step photographs. It includes recipes from Egypt, Sierra Leone, Nigeria, Cameroon, Ethiopia, Kenya, Tanzania and Mozambique, containing hidden classics and new treasures. An authoritative introduction covers the geography, history and traditions of the continent and its cuisine, with advice on using common and unusual ingredients. This is enticing dishes for every occasion, such as Yam Balls, Chicken Kdra, Cameroonian Suya, Nigerian Lobster Piri Piri, Tanzanian Fish Curry, and Ghanian Prawn and Plantain Salad. Complete with over 370 photographs, including stage-by-stage sequences and shots of every finished dish, as well as full nutritional information throughout. This book brings together an enticing collection of recipes from the vast treasure of African cuisine. This massive continent embraces many countries with diverse cultures and climates, which has created an enormous variety of cooking and eating habits - a selection of which are brought together in this volume. The book begins with an introduction on the history, geography and traditions of the continent, and also gives advice on ingredients, equipment and techniques. The 80 recipes that follow give a vibrant insight into the countries from which they come, with delicious, sustaining meals from spicy appetizers and nutritious mains to unusual sides and exotic desserts.
The lives of Indigenous peoples have long been framed for the outside world by others' cinematic gaze. But during the past thirty years, North America's Indigenous image-makers, particularly in Canada, have used the changing technologies of film, video, television, and computer to present their peoples' histories, identities, and perspectives. This edited collection of essays, conversations, and interviews combines Indigenous and non-Indigenous voices as it sets changing representations of Indigenous people on screen against broader socio-cultural, ideological and economic considerations.
The loggia, or colonnaded porch, on the second story of the Apostolic Palace is one of the VaticanGCOs most remarkable art treasures; its decoration, designed by Raphael (1483GCo1520) and executed by his workshop in 1517GCo19, epitomizes the spirit of the Italian Renaissance in its synthesis of Christian and classical themes. The thirteen square vaults of RaphaelGCOs loggia each contain four frescoes of scenes from the Bible, from the Creation to the Last Supper. Meanwhile, the plasterwork of the other architectural elements is decorated with GCGBPgrotesquesGC[yen]GCofanciful arabesques enlivened with a wide variety of human and animal figuresGComodeled after ancient Roman wall paintings.This groundbreaking study of RaphaelGCOs loggia, the first to be published in English, has four parts. The first and second concern the grotesques and the scenes from the Bible, respectively, while the third examines the lives and artistic styles of the members of RaphaelGCOs workshop who worked with him on the loggia. The fourth part traces the loggiaGCOs enduring influence: the grotesque ornamental style elaborated by Raphael has been imitated as far afield as the corridors of the United States Capitol, and the Bible scenes served as influential models for popular prints. Illustrated throughout with newly commissioned color photographs, this book reaffirms the central importance of RaphaelGCOs loggia to the history of art.
One of those rare books that really encourages readers to eat their greens - with Popeye's well-known love of spinach, this is the perfect opportunity to introduce a whole range of nutritious recipes that are as fun to make as they are to eat. Popeye fans can now prepare a week's worth of healthy meals, with chapters on breakfast, lunch and dinner. Other chapters include vegetarian recipes, Swee' Pea's desserts, snacks, smoothies and seaside suppers. All recipes are easy to make with adult supervision and feature spinach as a main ingredient.
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