Book Description
From two acclaimed, award-winning restaurants came two of the most acclaimed, award-winning cookbooks ever published—now packaged together in a luxurious slipcased boxed set, the ideal gift for any food lover.
First there was French Laundry in Napa Valley, setting a new standard for American fine dining. Then there was The French Laundry Cookbook, setting a new standard for American cookbooks. In 1998, Chef Keller opened Bouchon, “so that I’d have a place to eat after cooking all night at the French Laundry,” and that restaurant, too, gave birth to a groundbreaking cookbook. Now, fifteen years after Thomas Keller first set foot in what would become a landmark restaurant, these two extraordinary books are offered in a striking new slipcased edition. With this year’s opening of the Bouchon Bakery in New York City, and last year’s momentous Michelin guide that awarded Keller’s Per Se the top honors, Keller is increasingly in the limelight—and his inventive, delicious food is increasingly in the consciousness of a national audience. The Complete Keller is the perfect gift for anyone who loves fine food.
Customer Reviews:
This can only be described as "food porn".......2007-03-24
These books are outstanding - the level of description, the quality of the books themselves, the full color pictures of what the dishes look like... I gave it as a Valentine's Day gift to my girlfriend who loves them - and keeps calling the books "Food Porn".
Great Delivery.......2007-01-18
Service was great. I recieved the package 2 days after i ordered it. Everything turned out great and I apprechiate it.
Excellent Books...not for Beginners.......2007-01-14
Having been to both Bouchon and The French Laundry makes these two volumes even more special. We have made a few of the recipes, but recommend perfecting them yourself before entertaining...they can be quite challenging! Great pictures too...a must have for the serious cook that wants to try and imitate Keller, and a great memory if you have been to the restaurants!
Possibly The Best Contemporary Cookbook.......2007-01-10
Although probably not for the casual home cook these books are perfect for those interested in preparing fresh food correctly and with patience. I myself am a young cook in the food industry and have gleened much knowledge from both The French Laundry and Bouchon. Bouchon, being the more accessible of the pair, probably offers more for the home cook. Yet being able to cross-reference the two is exciting and insightful, and gives one a look at how Keller came to be one of the greatest chef's in the world.
Food Porn.......2006-12-06
That is probably the best way to describe these cookbooks. They are a beautiful, sumptious feast for the eye and palate. The techniques that are taught are so valuable you will find yourself using them when not using either of these cookbooks. The pages are beautiful and glossy.The recipes, are beautifully laid out step by step. There has been criticism that Keller's cookbooks are almost too nice to use. I beg to differ. As with everything Thomas Keller does, these too are first class.
Book Description
The all new, updated, enhanced edition of the best-selling Learn in Your Car Foreign Language Series is ready to be released this Fall. In addition, this exciting new edition includes a Travelogue DVD of the relevant destination countries for each language. This added feature will enrich the learning experience and add that extra stimulus to motivate users with their studies.
Customer Reviews:
Great idea but give it enough time to work!.......2007-10-02
We're planning on visiting France someday so I got these CDs just as a "get started" project. I have a 20 minute drive to work everyday so I play these and I'm surprised that I'm actually retaining what I'm learning. I wouldn't mind if it worked faster but then again, I'm just doing this in my spare time.
Downsides:
1) You must play them pretty loud to hear the proper pronunciation and inflection. This isn't really a problem if you're alone in your car.
2) This doesn't really help with reading or writing but it does include books to go over while you're not driving! :D
Overall, I'm very satisfied with this product. I am speaking basic French with no prior French experience.
great prep for trip to France.......2007-09-02
I used the Learn in Your Car for about 6 weeks prior to a trip to France. I had studied French in high school for 5 years (graduated 25 years ago), so had some basis on which to build my language skills. The whole set was highly enjoyable, fun to use and really helped me when I got there. It is delivered in easily digestible bits, is clearly spoken and puts in useful conversational items. I also like the way it builds from the simplist of useful terms to incorporate more complicated vocabularly and grammar.
I had to report a broken washing machine to the manager of the home we rented. While it didn't actualy teach the words "The washing machine is broken." It did teach Do laundry and "it doesn't work" (in the car section). So, I was able to communicate this. I also had to inquire about a lost drivers license and employed some phrases taught in the CD to discuss this.
I had bought a french language Grammar Book along with the CDs. It was so overwhelming that I couldn't even get past the first chapter. I think the CDs are a terrific way to get immersed in the language that make it fun and enjoyable. Even my kids liked hearing it and repeating the phrases in the car.
People with no prior French language experience will have to go slower and may require more time to get up to speed.
Once I got to France, I sometimes found it hard to understand responses to my beautifully asked questions! However, the French were terrific at helping me with the language and explaining things slowly. I think more time with the CDs would have been useful: I only got through the 5th CD (Middle of the 2nd level).
I would highly recommend it to others planning travel to France.
Easy to use.......2007-08-12
All I can really say is that its easy to use and learn from... A good way to learn if you're always on the go.
Not bad, but not great.......2007-07-26
We bought this CD because we spend most of our time driving around in the car, and other products require that you follow along in a book. We found that some of the words were outdated (saying "garcon" for waiter, other books said whatever you do, don't call your waiters "garcon"). Also, it goes a little fast, so you have to listen over and over to get stuff. In addition, rather than teaching phrases, they concentrate on single words. Some of the best things that I did before I went to France was to learn my numbers, but this tape skips over numbers as they become repetitive (30, 31, 32, 40, 41, 42), which makes it hard to follow as numbers in French are not always the easiest.
Listening to it several times, though, I did pick up several words that were very useful ("billet" for ticket came in handy many times), so it did have some benefits.
You'll be Speaking French in No Time!.......2007-06-27
These cd's are great! Just pop 'em in your car and you'll be speaking French in no time! I have tried other products but for some reason I get bored because the process is slow or I don't really feel like I'm learning anything useful. (Like Eddie Izzard says, it's hard to work "le singe est dan l'arbre" into a conversation). Not the case with these! It teaches you things you'll need to know to get around first and then goes into the more obscure words and phrases. I listen and repeat in my car and then use the booklet at home to look up anything I'm unsure of. I know I'll do great in Paris next spring! If you're thinking of purchasing this product, go for it! You will not be disappointed!
Book Description
Presented for the first time to the English-speaking public, here is the entire translation of Auguste Escoffier's masterpiece Le Guide Culinaire. Its basic principles are as valid today as when it was first published in 1903. It offers those who practice the art of cookeryâwhether they be professional chefs or managers, housewives, gourmets or students of haute cuisineâinvaluable guidelines culled from more than fifty years' experience.
Customer Reviews:
Cookbook.......2007-05-19
This is the cookbook of all cookbooks. I have heard it described as the bible of cooking. Highly recommended especially if attending a cooking school.
Review from a Professional Chef.......2006-11-25
I had been looking for a decently priced copy of this book for some time. My original copy was a 1960's print and I was loathe to buy one online for fear of getting the bastard copy that was limited in repitiore and scope but this book is the real deal. I use it mainly for reference and ideas as I am responsible for feeding over 2000 people daily and a menu for 16 or more items and try to infuse some classic dishes into the fray. Whenever I have a question on a classic preparation of a dish I no longer have to hope that I find something online and can consult the expert on culinary tradition. THIS BOOK IS A MUST BUY FOR ALL SERIOUS COOKS WHO WISH TO BECOME CHEFS! If you are a chef you probably already own this book or like me need to replace your stolen copy so get this one. Enough said. -M
Professional Encyclopedia of Haute Cuisine.......2006-06-17
For this new translation, the dust jacket proudly proclaims 'Here, for the first time, is presented to the English-speaking public the entire translation of...' The copy on these dust jackets is usually just ad copy written by the sales department, and I would not take what it says too seriously. When I was much younger, I had the Crown version of this book as I happily puttered around in my kitchen. I no longer have it, and am unable to verify claims as to the superiority of this new translation over the older version (according to the editorial page, this translation dates to 1979 and is based on the 1921 French edition).
Escoffier was today's equivalent of a master chef in the finest hotels in England and France during the days of Edwardian elegance. That is the best quality ingredients, time, and resources used in unlimited amounts, costs be damned. He is also credited with formalizing classic, haute cuisine. The dedicated cook (home or professional) can always learn from such a talented chef as Escoffier, but Escoffier's roots must be taken into account when attempting his recipes. This is cooking for restaurant kitchens, not home ones.
Just for fun, I costed out a recipe for pheasant and truffles. I estimated the labor and ingredient cost for a service of 4 at $200. Assuming an industry average for food cost of 35%, this entree would go for $150 per person, not including soup, salad, appetizer, wine, dessert, beverage, or gratuity.
For the amateur home chef or foodservice professional, this book is an important one to have on your shelf. Many of the recipes are no longer current, but up until a couple of decades ago it was a standard professional reference book everyone was expected to have and be familiar with. Even today, it is an invaluable source of culinary information and is still very relevant (forcemeat and garnished consomme, to name just two important but often neglected restaurant items). Cooking your way through this book would be a culinary education all by itself (not that I am advocating such a silly thing, of course). It is enlightening to compare how things are done today and Escoffier's instructions; some things have changed, others have not. For example, in the soup chapter there are classic haute cuisine recipes that have since passed on to bistro cooking: Potage Garbure a l'Oignon and Soupe a la Grand-Mere. If you need a (restaurant) haute cuisine recipe or a garnishing plate presentation for a dish, you will probably find it here.
For the average home cook, however, the situation is more difficult. Many of the recipes are beyond the horizon of a home cook, and even beyond all restaurants except major, four star, international hotel chains (e.g. in the sauce chapter, any sauce based on Espagnol or demi-glace). Other recipes are actually easy to do and should be used with abandon in the home kitchen (e.g. in the sauce chapter: sauce Bourguignonne, cream sauce, butter sauce, sauce Mornay, sauce Soubise). Problem is, being able to identify which is which. The recipes assume a good amount of skill and experience; this book is a simple encyclopedia of recipes, and there is no explanatory material. It is not an educational tool. The recipes are a 100 years old, and they do not take into account today's ingredients, tools, cooks, or home kitchens; one usually has to adapt the instructions at least a little, sometimes a lot. Many recipes call for other components, but in some cases it is not easy to figure out what that other recipe is. The rice and potato chapter has many recipes that even a home cook can do (Escoffier's recipes for these are superior to most that you will find in current, best-selling cookbooks); his versions of bookmaker's sandwich, mulled wine, lemonade, and iced coffee are simple for anyone to do, yet they are absolutely correct and the best versions of these recipes you will find anywhere. On the other hand, you should avoid all recipes that include: cock's comb, marrow, truffles (here, Escoffier uses the $1000+ per pound white, winter truffles, not the black summer ones we can get here in the US for a mere $300-400 per pound), salt ox tongue, demi-glace, veal gravy, meat glace, or any sauces that derive thereupon. Escoffier often uses salt pork, but it is invariably just a covering for cooking, and is always discarded at the end and never served.
The culinary subjects it covers are comprehensive. It has chapters on sauces (280), garnishes (192), soup (440), hors-d'oeuvre (377), eggs (257), fish (628), meat (841), poultry (506), game (251), composite entrees (naught), cold preparations and salads (109), roasts (71), vegetables and farinaceous products (355), sweets, puddings, and desserts (414), ices (197), savouries (46), compotes, jams, and drinks (50). Total recipe count (which is easy to tabulate because all recipes are numbered): 5012. It has a glossary, actual menus served by Escoffier, and an unusual index that includes both recipe # and page # but can be confusing to use.
Main complaint: the table of contents lists sub-chapters, but only the name thereof and not the page number to flip to, so you are more or less obligated to leaf through an entire chapter to get at a specific sub-section.
The Chef of Kings.......2006-03-26
August Escoffier was known as "The king of chefs and the chef of kings". This book is indispensible to anyone who is serious about the culinary arts. Escoffier defined the benchmark for classic French cooking from which most western cooking gets its roots, much like all forms of modern music from rock to country have their roots in classical music. You can find essences of classic French cooking in even the lowliest diner fare.
Much of what is taught in culinary schools today is based on Escoffier's tecniques. By purchasing this book, you are getting this information straight from the horse's mouth, so to speak, rather than second-hand with the possibility of influences instilled by the instructor skewing the information.
I believe the most surprising section of the book is that dealing with treatments for various types of game. This section contains comprehensive instructions for dealing with a wide variety of game from buffalo to venison that are very useful today.
I have noticed in at least two places, Escoffier appears to contradict himself. I believe this is due to the problems with translation, and if you follow carefully what he is saying, you can figure out the correct meaning.
Classic.......2006-03-16
I am very annoyed that people who do not have any idea of what this book is, have the audacity to rate it. If you made the mistake of buying this book thinking it was a cookbook that is your own fault! Please don't rate Escoffiers culinary writings based on your own stupidity.
As other reviewers have pointed out this is a reference guide or encyclopedia of French cooking and not a cookbook. The author assumes that you have more than basic knowledge of French cooking and has no glossy pretty pictures. It is complicated yet simple and an is indispensable guide for anybody that wishes to research classic French cooking.
To give an example of how this book is arranged, if you wanted to prepare a Velouté Alboufera, first you would have to know what a Velouté is and how to prepare a basic Velouté. Then you would follow the directions to prepare a Velouté d' Ecrevisses and finish with a liaison of egg yolks butter and cream. If you don't know that a Velouté is a type of soup, skip this book and please please for those of you that made the mistake of buying it, please don't rate it!
Average customer rating:
- Calculations are only as good as your numbers
- Pants on fire?
- Accepted History & Chronology Must Be Changed.
- Very Interesting
- History as Science Fiction
|
History: Fiction or Science? (Chronology, No. 1)
Anatoly Fomenko
Manufacturer: Mithec
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Similar Items:
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History: Fiction or Science? Chronology 2 (Chronology)
-
History: Fiction or Science? Astronomical methods as applied to chronology. Ptolemy's Almagest. Chronology III
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ASIN: 2913621058 |
Book Description
Recorded history is a finely-woven magic fabric of intricate lies about events predating the sixteenth century. There is not a single piece of evidence that can be reliably and independently traced back earlier than the eleventh century. This book details events that are substantiated by hard facts and logic, and validated by new astronomical research and statistical analysis of ancient sources.
Customer Reviews:
Calculations are only as good as your numbers.......2007-08-03
Yes, we can all agree that mainstream history is nearly 100% BS due to politics, economics, ego, problems with dating techniques, and various conspiracies. Agreed. But, I've been researching the distinct possibility that human history (in terms of civilizations) are much more ancient than we've been told, so coming across this book was very interesting to me. I wondered how Fomenko could be wrong (if at all) because he is very persuasive in his presentations. Then it dawned on me. If at previous times in prehistory, due to the various catastrophies that are well documented (comets, asteroids, planetary disruptions, plasma discharge, pole reversals, etc) the Earth was in a different position in relation to the sun, different tilt on its axis, different orbit, different rotation (in terms of velocity and DIRECTION), and the continents were in different positions, then would this not cause the ancients to see the sky (constellations) differently? In other words, is Fomenko making erronious assumptions about the physics of the Earth in pre-history, which then corrupt his data with regards to dating the relevant astrology? The last event to seriously disrupt our planet occured roughly 3500 years ago, according to other good researchers, so is it possible Fomenko has been confused by this? The vastly different physics of our planet in the not so distant past may explain this confusion, which is not to say the "mainstream" version of history is correct; on the contrary. I am not an expert in these fields, but wanted to see if this idea could spark discussion.
Pants on fire?.......2007-07-19
Will people ever read before spamming? Yes, Jesuits could not rewrite world history alone, they had help. Anyway, Dr Prof Acad A.Fomenko does not point to jesuits as the driving force of world wide history manipulation in published volumes 1,2,3;, actually he barely mentions the poor devils. Check it with 'Search inside' feature, please. China is rarely mentioned either, in fact, Dr Fomenko is completely eurocentric. Right, his theory contradicts all mainstream schools of history, because in their actual state they are all built on blatantly erroneus chronology. You don't need a mysterious cabal (conspiracy) to falsify history, the falsification is its modus operandi. It is inherent to history(ians) to falsify (distort) events, as it is inherent to humans to boast as it is inherent to power (authority) to legimize itself by referrring to glorious past made to its own order. Dr Prof Fomenko and team have identified scores of instances of such manipulation in Russian, European, etc.. history, and delivered valid statistical proof thereof. His own 'reconstruction' is completely another story. Forget c14 as a valid method of dating. W.Libby has initially discovered a brilliant method of INDEPENDENT dating. Too bad, c14 method has become a joke after a forced marrige with dendrochronology with consensual chronological scale inbuilt. Radiocarbon method can't stand blind tests, but is so very productive as a rubberstamp.
Accepted History & Chronology Must Be Changed. .......2007-04-09
There is no doubt that history as most know it is a sham, & institution's version of History both University & Church is fradulent & inaccurate. Everything was established with an agenda, The real "Dark Ages" are now when we have access to incredible amounts of information past authorities & more important 'common folk' didn't have but our institutions & educators are slow to evolve because of what has ignorantly & arrogantly been taught for too long. This is on many subjects not just Chronology.
For anyone to question "Why would a Mathematician have anything credible to say of History?" The answer is from Dr. Fomenko's preface in the book: "It would be worthwhile to remind the reader that in the XVI-XVII century Chronology was considered to be a subdivision of Mathematics." These volumes could possibly be some of the most important works to date & should be read by everyone with an interest in History, especially professors & educators who have a duty to the public. I have read both books & must say that 'Chronology 1' has some very eye opening & revolutionary information. Even if these volumes are part true the implications are profound & opens the doors to further investigations & questions which must be done. I speak several different lanquages & must say the logic Dr. Fomenko uses with "inflection" of words & words being read from left to right in one region & right to left in another then written backwards, the removal of vowels & get down to basics of words, or different cities & locations having the same name etc. is correct. Vowel usage has always been optional & varied, actually complicating linquistics & study. The first thing one has to understand is that words never had a fixed spelling in history like we do now, the spelling of words was mutable & regional, as well as names & titles of people were vast, varied & changed, NOTHING WAS FIXED or understood linear. Matters of Life & Death as well as financial profiteering yesterday & today were & are made with ignorant, illogical & conspiratorial views of history & reality, it's time people get closer to the Truth & society collectively grow up.
Very Interesting.......2007-03-07
It is a good proposal and I believe it will mature into something even better in the future. I think it deserves to be read.
History as Science Fiction.......2007-01-10
Anatoly Fomenko has written a very intriguing book, full of pictures, charts, and computer 'proof' of his thesis: backwards of AD900 we don't really know what happened or when. Between AD900 and AD1600 there is more certainty, but there is still a lot of fuzzy ground, and things don't get reliable until we get past the 1600's where the printing press made it very difficult for the perpetrators of this timeline manipulation to change anything that had been committed to print. The Dark Ages did not happen. Books were burned for a reason. One organization has doubled the actual length of its existence by expanding the real chronology. Read why.
I had always wondered why Christ died about AD33 and yet men waited until the 11th century to form the Knights Templar, the Cathars, etc and go after the Holy Land by force. Why the 1000 year gap? Turns out there wasn't more than a 10-12 year gap and he proves it using astronomy. This also implies that the planet is not as old as we have been told, and current Christian and other creationist scientists are already championing that idea without being aware of Fomenko's book. The two groups, creationist scientists and the Russian mathematical analysts corroborate each other. Fascinating.
Of course, all this flies in the face of what we have been told traditionally is the 'proper' chronology of western civilization, and most readers will experience 'cognitive dissonance' in reading this book. It means that our history going backwards from AD1600 becomes progressively more incorrect and unreliable until it cannot be trusted at all... in the space of 700-800 years.
Naturally, the curious, open-minded reader will want to know WHO did this, WHY, and did any of the events we think of as really ancient ever happen?
Dr. Fomenko is a respected scientist/mathematician at Moscow State University who has already answered these questions to the satisfaction of his initially skeptical colleagues. Most of them are now believers, a few still refuse to believe (the usual diehards), and of course the western press has ignored Fomenko's work -- for obvious reasons when you read the book. The ones who perpetrated this chronology ruse have a lot to answer for. They are still with us. That's why this book is a well-kept secret.
I gave the book a 4-star rating because I was unable to check out some of his claims; those I checked were as he said. But if even 1/3 of his claims are true, this punches a big hole in what we think is our history, the meaning of western civilization, our educational process (for repeating the ruse as gospel), and the trustworthiness of the organization that perpetrated this ruse, well-intentioned or not.
This book relates to current research into a Young Earth paradigm, to John Keel's discoveries about our planet, and Fr Malachi Martin's insights (in his now out-of-print books). We are indeed sheep who are manipulated and kept ignorant -- for a reason. While knowing what these men have to say may be the "booby prize" (as in: 'what can you do with this knowledge?'), it will provide interesting reading. Didn't someone say: "...and the Truth will set you free."?? For you to judge if this book contains the truth.
Book Description
This award-winning guide to France’s fourteen famed wine regions is now updated to reflect the rapidly evolving French wine industry. Extensive coverage of wines and producers from the grand chateaux of Bordeaux to local village vintners makes the information detailed enough for those in the wine trade, yet accessible to anyone seeking a deeper understanding of French wine and the personalities who make them. Fifteen exquisitely detailed regional maps and 150 photos reveal the renowned vineyards of Burgundy, the Rhone Valley, and Champagne, and also introduce lesser-known, yet equally intriguing producers scattered across Corsica, Languedoc-Roussillon, the Jura, and other regions.
Customer Reviews:
PUTS ASIDE ANY STUFFY NOTION OF FRENCH WINE.......2007-05-08
A great read and reference as to what is going on in French Wine today. Covers all the regions and introduces the reader to the regional personalities and the best producers. You gotta add this one to your wine library.
Very approachbale, very balanced account.......2004-03-01
This is a fine book, an excellent introduction to contemporary French wine. Jefford's initial discussions of "appelation" and "terroir" are profound while at the same time approachable for beginners. His use of commentary by experienced vintners helps round out the presentation. And the inclusion of "flak" sections for the major appelations gives a balance to the book's account. These sections deal with some of the various misgivings and criticisms that vintners, growers and consumers have with the regulations and the general wine-making practice. So despite the privilege Jefford accords "terroir," he presents (and sometimes even supports) arguments against its hegemony.
Exceptional book.......2003-10-21
You may consider this a sad admission but I have read many books on wine. This one is truly exceptional. A practical guide produced with passion, knowledge and insight. A defense of both culture, quality and pleasure.
Mr. Jefford is civilized, understands his subject and writes extremely well.
BUY IT !
Everything in its Place.......2003-09-22
What's the best way to read a book about wines, producers, regions, styles, etc? Cover-to-cover? Episodically? Grab it when you want to do some research on a specific topic? In my own case, it's typically when I crawl into bed because that's about the only time I have to read about my favorite subject.
Whatever your preference, you'll want to read this book when you're in a position to pay attention because it's one of the most entertaining and instructive wine books I've seen in a long time. Jefford is a passionate advocate for non-interventionist winemaking. If anyone else has already invented this term I apologize in advance for the unwitting plagiarism, but he's also a "terroir-ist". God help the hapless winery that allows anything to interfere with the expression of the land in the wine, or commits the cardinal sin of branding. To Jefford, quoting Randall Graham of Bonny Doon, drinking a great wine should be like "shaking hands with a mountain," because you're drinking the very land where the vines grow, not the attenuated expression of a winemaker's ego.
The New France is Jeffford's paean to French winemakers who share his perspective on quality. While I don't really regard it as a book for beginners, its greatest utility comes from snapshot reviews of hundreds of producers across the major wine growing regions of France. Jefford gives them anywhere from zero to three stars to indicate their merit based on his terroir-at-all-costs preferences. So if your tastes agree with his, you'll find his capsule summaries of tremendous value.
A quick example might help make this a little clearer. Recently, one of my favorite stores, the Wine Library in Springfield, NJ, ran an ad for William Fevrre Chablis Fourcharme 1er Cru 1999 for what seemed like a very low price. I love white Burgundy, but I don't often buy it because the good stuff is so expensive. Thinking this sounded like a great deal, but wary of getting bushwhacked as can often happen in Burgundy, I grabbed my edition of The New France and turned to the section on Chablis (treated here like a separate and equal wine growing region, which I heartily applaud). I was gratified to learn that this producer earned Jefford's highest 3 star designation, particularly since 1998 when it changed ownership. Even more impressive, he cited this specific premier cru vineyard because it abuts the grand cru Preuses and is particularly rich as a result. Well, folks, all I can tell you is he nailed this sonufagun. I bought two cases.
What qualifies Fevre as the best domaine in Chablis according to Jefford? Meticulous attention to the picking and sorting of the fruit, low yields, minimal manipulation and very little new oak all allow the wines to speak for themselves.
The book is organized around each of the major French winegrowing regions. Each chapter features: an introduction to the terroir of each region and the impact it has on the wines; brief profiles of Jefford's favorite winemakers; a section called The Adventure of the Land in which he delves deeply into the characteristics of the various appellations within the region; a beautiful and extremely detailed color map of the AOC's; a section labeled "Flak", which deals objectively with contemporary issues and problems facing the region; and finally the profiles and ratings of the wineries themselves. His somewhat fawning portraits make it clear Jefford's idolizes the winemakers who do it right.
Of course, as is the case with any wine writer or critic, the proof is in the drinking: yours that is. Jefford loves garage wines and appears to believe that on balance the changes wrought in Bordeaux by Robert Parker over the last 20 years and the rise of the garagists in the late `90's are helping the entire region to raise its standards. I'm more of a traditionalist myself, but we're all going to have to wait another 10-20 years for the Bordeaux of the late "90's or 2000 vintages to age for us to understand who will ultimately win this debate.
Overall, I believe this is an extremely valuable book to have in your wine library. It's full of new insights, it's beautifully written and illustrated, and it will both inform and challenge your ideas of what constitutes wine quality in France and anywhere else for that matter. Andrew Jefford writes a column in Decanter, the outstanding British wine magazine, and now that I've spent time with The New France, his column is always the second thing I read each month (after Michael Broadbent's column, of course!).
Book Description
Dimensions: 20x14 cm. - Gtammar of the Verbs - Conjugation - Dictionary of Spelling of Verbs.
Customer Reviews:
This book is invaluable.......2007-09-02
Don't be fooled by the picture. This book (in hardcover) is truly tiny, but fabulous things come in small packages. I've been studying French for about 2 years, and I couldn't live without my Bescherelle. Sorry, Amazon, I bought mine in London!
no b.s........2007-06-20
this book is all you need in order to learn how to conjugate french verbs. if youre having problems with those irregular verbs that dont seem to want to behave this is ideal. there is no parallel as far as verb mastery. there is no assistance in grammar that's the only downside of the book . just memorize the 82 patterns and youre good for life. trust me (smiles)
Bettter than 501 French Verbs.......2007-05-13
This book is better than Barron's 501 French Verbs. Flip to the back of the book to look up which verb you want to conjugate and it will give you the page of the example verb. Flip to the page, follow the pattern and you are good to go! Great for intermediate french, or beginners who are serious about continuing french in later years - much better investment than the Barron's 501. Enjoy!
No guessing, easy to use........2007-02-28
I almost puchased a 501 verbs conjugation book, but checked it out from the library first. I'm glad I did. It was way too bulky for a book that had so few verbs in it. The bershelle verb book is slim and has a very long list of verbs, their definitions, and exactly what page you can find the conjugations on. The other book left you guessing. I plan on using this book thoughout my french education. Il est tres utile pour appendre le francais.
Happy Customer.......2007-01-10
I am taking français in school. This book is a valuable tool and I am very glad I bought it.
Average customer rating:
- Everything You wanted to know about Asterix and more!
|
The Complete Guide to Asterix (The Adventures of Asterix and Obelix)
Rene Goscinny , and
Uderzo
Manufacturer: Distribooks Inc
ProductGroup: Book
Binding: Hardcover
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Asterix The Mansions of the Gods (Asterix)
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Asterix and the Soothsayer (Asterix)
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Asterix and the Laurel Wreath (Asterix)
ASIN: 0340653469 |
Customer Reviews:
Everything You wanted to know about Asterix and more!.......1998-08-13
Find out some of the ingredieants for Getafix's magic potion. Indepth discushions with Uderzo about the creation of Asterix (Did you know he has a soft spot for chickens?) And finaly translate all those laten quotes that have been eluding you for years. This is the best Asterix book you could pick up!
Book Description
The French Bulldog enjoys a brief romp outdoors, but its minimal exercise needs also makes it a good companion for older pet owners and apartment dwellers. Heavily illustrated with vivid color photos and instructive line art, BarronÂ's Complete Pet OwnerÂ's Manuals show and inform pet owners regarding proper care of dogs, cats, birds, fish, reptiles, amphibians, small caged animals—virtually every creature that is kept as a pet. The books give advice on purchasing and otherwise acquiring a pet, feeding it nutritiously, keeping it in good health, and where applicable, grooming and training it. Each book in this large series is individually written by a specialist, and though the information is authoritative, the text is clear and straightforward, easy for every pet owner to understand.
Customer Reviews:
Great book!.......2005-09-16
This is an excellent resource for anyone considering a french bulldog. (I also recommend it if you just like lots of cute puppy pictures!) It's packed full of everything you need to know about your frenchie, with special attention paid to health and training issues. Please make this book your first step in acquiring a french bulldog. Proper research is key to finding the right dog for you!
Customer Reviews:
pretty good.......2007-05-21
Reall good book, the one thing i would recomend would be if the book had a separate workbook. Other then that i am very please with my purchase
Great Help.......2006-12-13
I was failing spanish and then once i used this book, i got a 94 on my test.
Average customer rating:
|
Jean-Honore Fragonard: Life and Work : Complete Catalogue of the Oil Paintings
Jean-Pierre Cuzin
Manufacturer: Harry N Abrams
ProductGroup: Book
Binding: Hardcover
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| ( D-F )
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ASIN: 0810909499 |
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- The Rough Guide to Turkey 6 (Rough Guide Travel Guides)
- The Strongest NIV Exhaustive Concordance (Strongest Strong's)
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