In 2021, the world of cooking lost a legendary figure. Albert Roux, together with his brother Michel, transformed the way we eat, cook and appreciate food in this country. It is no exaggeration to say that most of what makes our current culinary landscape so vibrant began with these two brothers and their ground-breaking restaurant, Le Gavroche. Albert first arrived in England in the fifties, at a time of grey and brown food, with a nation still reeling from the effects of war and rationing. Cooking in the grand private houses of the aristocracy, he was to fall in love with the country and, after his military service, which he spent fighting in the Algerian Civil War, he would eventually make it his home for life. He and his brother set up Le Gavroche in 1967. It was to become the first restaurant in the UK to gain first one, and eventually three, Michelin stars. Together with their other restaurants, including the renowned Waterside Inn in Bray, it would go on to revolutionise the industry. The Roux restaurants set on their course an entire generation of award-winning chefs: his protégés include Gordon Ramsay, Marcus Wareing, Rowley Leigh and Monica Galetti, to name just a tiny fraction. He won every plaudit possible in the world of food, and was granted an OBE, a Chevalier de la Légion d'Honneur, and a papal knighthood. Albert's memoir takes us from his childhood in wartime France, where the ever-looming presence of the German troops made it a challenge for his mother to keep the family fed, right up to the almost instant success of Le Gavroche, which welcomed everybody from royalty - the Queen Mother and Princess Diana were both regulars - to Hollywood legends including Charlie Chaplin. He talks frankly about his famed relationship with his brother, and about the encounter which derailed his first boyhood ambition to join the priesthood. His drive, humour and joie de vivre leap off every page, and the insight into what it took to break new ground in the restaurant industry is unmatched. These are the last words from a pioneer, a hero who inspired entire generations of chefs. They tell the story not only of a titan of a man, but of an era that shaped the way we cook and eat today.
Michel and Albert Roux are a culinary legend. In this book they turn their attention to the French art of Patisserie, pooling half a century of their collective knowledge and experience to create, not a general cookery book, but a culinary bible. The Roux brothers guide even the modest cook through the making of the simplest pastry to the most mouth-watering confection, achieving results once within the realm of only the professional chef. With practical advice, tips and hints, the authors set out the various pastry, sponge and dough bases used for desserts and breads, and the creams and fruit-flavoured sauces that complement them. The main recipe section comprises Cold desserts and sweets, Hot desserts and sweets, Hot and cold fruit tarts, Ice creams and sorbets, Petits fours and canapes and finally Cakes. Each recipe lists the equipment needed and provides practical advice on preparation, with hints on presentation, storage and freezing. Finally, the Roux brothers reveal the techniques behind their spectacular, decorative sugar work.
As well as Michel and Albert Roux, the talents of the leading food photographer Anthony Blake, the world-famous illustrator Paul Hogarth and Michael Broadbent, Master of Wine have combined to make New Classic Cuisine the culinary event of the 1980s.
This collection of recipes represents the French home cooking as passed down through generations of food-loving families. Inspired by their mother, who passed on the secrets of her native Normandy cuisine, the book has been put together by Michel and Albert Roux. Divided into twelve regional chapters, each introduction gives an overview of the region and its culinary traditions. Typical recipes follow and each chapter concludes with a list of ingredients indigenous to that area.
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
This issue of Endocrinology and Metabolism Clinics, guest edited by Dr. Albert Shieh of UCLA, is devoted to Bone Disorders. Articles in this outstanding issue include: Role of Osteocyte in Bone and Non-Bone Disease; Bone-Fat Interaction; Imaging Beyond DXA; Vitamin D in African-Americans; Pre-Menopausal Osteoporosis; Combined Pharmacologic Therapy in Osteoporosis; Drug-Related Adverse Events in Osteoporosis; Novel Therapies for Osteoporosis; Diabetes and Bone Disease; Bariatric Surgery and Bone Metabolism; Hyperparathyroidism and Bone Microarchitecture; FGF-23 Mediated Bone Disease; and Endothelin-Related Bone Disorder.
Pete Sawyer is a private eye of a different kind. The son of a World War II American pilot and a brave French resistance fighter, he grew up on both sides of the Atlantic -- though he prefers his sun-dappled villa on the Riviera to most other places. He takes pleasure in a fine wine...and a good gun. His French name is Pierre-Ange, and it suits him. In English, it means Stone Angel. When gutsy Arlette Alfani, a brilliant and beautiful Monaco lawyer, asks Pete for help, it's no cry in the dark. A former client of hers, the notorious killer and jewel thief, Andre Colin, has escaped from jail and the police think she arranged it. Pete puts himself on the case, scouring the discos and streetlife of Paris and the hills of Monaco, chasing every clue to a million-dollar scam in stolen gems and a missing mob boss. What he discovers in an insidious connection to a secret society called the Midnight Sister and a lone brutalized woman he must protect from Colin's revenge. If only Pete can keep her healthy enough, long enough, and keep himself that way, too...
This celebration of the Bluegrass State’s cuisine and culture is “more than just a cookbook . . . a slice of Kentucky's history” (Bowling Green Daily News). Burgoo, barbecue, and bourbon have long been acknowledged as a trinity of good taste in Kentucky. Known as the gumbo of the Bluegrass, burgoo is a savory stew that includes meat—usually smoked—from at least one “bird of the air,” at least one “beast of the field,” and as many vegetables as the cook wants to add. Often you’ll find this dish paired with one of the Commonwealth’s other favorite exports, bourbon, and the state’s distinctive barbecue. Award-winning author and chef Albert W. A. Schmid serves up a feast for readers in Burgoo, Barbecue, and Bourbon, sharing recipes and lore surrounding these storied culinary traditions. He introduces readers to new and forgotten versions of favorite regional dishes from the time of Daniel Boone to today, and uncovers many lost recipes, such as Mush Biscuits and Half Moon Fried Pies. He also highlights classic bourbon drinks that pair well with burgoo and barbecue, including Moon Glow, Bourbaree, and the Hot Tom and Jerry. Featuring cuisine from the early American frontier to the present day, this entertaining book is filled with fascinating tidbits and innovative recipes for the modern cook.
Rijksbaron, A. Grammatical Observations on Euripides’ Bacchae. 1990 ‘No other play of Euripides has been so much discussed as the Bacchae; very few have been the subject of such exact and careful study on the linguistic side’. Thus opens the preface to the first edition of Dodds' commentary. One might subscribe to these words nowadays even more readily than at their original date of publication (1944), if only because Dodds himself has added considerably to our understanding of the play. Nevertheless, as Dr Rijksbaron argues in this commentary-like book, the linguistic side may be due for a reappraisal. This reappraisal does not so much consist in applying the latest insights of general and Greek linguistics, but rather in making use of the impressive grammatical apparatus which is at the disposal of classical philologists, but whose value is not always fully acknowledged, as the commentaries on the Bacchae show. ASCP 1 (1990), 227 p. Cloth. - 32.00 EURO, ISBN: 9050630413
The author of The Kentucky Bourbon Cookbook serves up Louisville lore and recipes that celebrate the city’s delicious culinary staple. Originally created at its namesake the Brown Hotel, the Hot Brown began as turkey on bread covered in Mornay sauce and topped with tomato wedges and two slices of bacon, and has developed into an entire industry of fries, pizza, salads, and more. Chef Albert W. A. Schmid offers a wealth of recipes for the notorious sandwich and reveals the legends and stories that surround the dish. For example, it may have had humble beginnings as a tasty way to use up kitchen scraps, or it could have been invented to ward off hangovers—scandalous since the first Hot Browns were served during the Prohibition. Schmid treats readers to an exceptional collection of recipes for the legendary sandwich and hotel cuisine scrumptious enough to whet any appetite, including the Cold Brown (served during the summer), Chicken Chow Mein (the Brown Hotel Way), and Louisville-inspired cocktails such as the Muhammad Ali Smash.
The nineteenth-century Métis politician and mystic Louis Riel has emerged as one of the most popular - and elusive - figures in Canadian culture. Since his hanging for treason in 1885, the self-declared David of the New World has been depicted variously as a traitor to Confederation; a French-Canadian and Catholic martyr; a bloodthirsty rebel; a pan-American liberator; a pawn of shadowy white forces; a Prairie political maverick; a First Nations hero; an alienated intellectual; a victim of Western industrial progress; and even a Father of Confederation. Albert Braz synthesizes the available material by and about Riel, including film, sculpture, and cartoons, as well as literature in French and English, and analyzes how an historical figure could be portrayed in such contradictory ways. In light of the fact that most aesthetic representations of Riel bear little resemblance not only to one another but also to their purported model, Braz suggests that they reveal less about Riel than they do about their authors and the society to which they belong. The most comprehensive treatment of the representations of Louis Riel in Canadian literature, The False Traitor will be a seminal work in the study of this popular Canadian figure.
Against the backdrop of the Cannes Film Festival in the French Riviera, private eye Peter Sawyer must locate and bring back alive Sandrine Tally, the beautiful woman who left a bullet-ridden body in her apartment in order to escape from a group of international thugs. Book 9 in the acclaimed Stone Angel series.
Art for art's sake. Art created in pursuit of personal expression. In Art in an Age of Counterrevolution, Albert Boime rejects these popular modern notions and suggests that history—not internal drive or expressive urge—as the dynamic force that shapes art. This volume focuses on the astonishing range of art forms currently understood to fall within the broad category of Romanticism. Drawing on visual media and popular imagery of the time, this generously illustrated work examines the art of Romanticism as a reaction to the social and political events surrounding it. Boime reinterprets canonical works by such politicized artists as Goya, Delacroix, Géricault, Friedrich, and Turner, framing their work not by personality but by its sociohistorical context. Boime's capacious approach and scope allows him to incorporate a wide range of perspectives into his analysis of Romantic art, including Marxism, social history, gender identity, ecology, structuralism, and psychoanalytic theory, a reach that parallels the work of contemporary cultural historians and theorists such as Edward Said, Pierre Bourdieu, Eric Hobsbawm, Frederic Jameson, and T. J. Clark. Boime ultimately establishes that art serves the interests and aspirations of the cultural bourgeoisie. In grounding his arguments on their work and its scope and influence, he elucidates how all artists are inextricably linked to history. This book will be used widely in art history courses and exert enormous influence on cultural studies as well.
This book is a critical comparative reflection of the post-colonial conflict Disarmament, Demobilization and Reintegration (DDR) of ex-combatants in Zimbabwe, Namibia and South Africa. It offers an up-to-date comparative analysis of how specific analytical elements that transcend state boundaries shaped DDR in the three southern African countries. The author explores structural and organizational frameworks, target groups, state leadership in DDR, linkages between DDR and SSR in nation and state building, and types of post-conflict violence. The volume draws on fieldwork including interviews with policy makers and government officials as well as ex-combatants and experts to provide valuable insights into how post-colonial conflict DDR can provide knowledge crucial to understanding and addressing the problems of post-conflict peace building in Africa. The book is aimed at academics, researchers and students working on Southern Africa; African and Western policymakers concerned with problematic post-conflict situations on the continent, where improvising DDR processes will be vital to success; as well as the general reader interested in political, security and other developments in the region. It will be of use in postgraduate courses in the inter-related fields of international relations, comparative government, conflict resolution and peacebuilding.
In 2021, the world of cooking lost a legendary figure. Albert Roux, together with his brother Michel, transformed the way we eat, cook and appreciate food in this country. It is no exaggeration to say that most of what makes our current culinary landscape so vibrant began with these two brothers and their ground-breaking restaurant, Le Gavroche. Albert first arrived in England in the fifties, at a time of grey and brown food, with a nation still reeling from the effects of war and rationing. Cooking in the grand private houses of the aristocracy, he was to fall in love with the country and, after his military service, which he spent fighting in the Algerian Civil War, he would eventually make it his home for life. He and his brother set up Le Gavroche in 1967. It was to become the first restaurant in the UK to gain first one, and eventually three, Michelin stars. Together with their other restaurants, including the renowned Waterside Inn in Bray, it would go on to revolutionise the industry. The Roux restaurants set on their course an entire generation of award-winning chefs: his protégés include Gordon Ramsay, Marcus Wareing, Rowley Leigh and Monica Galetti, to name just a tiny fraction. He won every plaudit possible in the world of food, and was granted an OBE, a Chevalier de la Légion d'Honneur, and a papal knighthood. Albert's memoir takes us from his childhood in wartime France, where the ever-looming presence of the German troops made it a challenge for his mother to keep the family fed, right up to the almost instant success of Le Gavroche, which welcomed everybody from royalty - the Queen Mother and Princess Diana were both regulars - to Hollywood legends including Charlie Chaplin. He talks frankly about his famed relationship with his brother, and about the encounter which derailed his first boyhood ambition to join the priesthood. His drive, humour and joie de vivre leap off every page, and the insight into what it took to break new ground in the restaurant industry is unmatched. These are the last words from a pioneer, a hero who inspired entire generations of chefs. They tell the story not only of a titan of a man, but of an era that shaped the way we cook and eat today.
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