Hướng Dẫn Tập Viết Tiếng Nhật Cho Người Mới Bắt Đầu tải về miễn phí cuốn sách

Robert Rojas edfyrob — The real story of the greatest chef of the Napoleonic era isn't much of a story. Though Antonin Careme published many volumes on cuisine, only the high points of his life are known, so this short book is mostly involved with the historical background of Careme's time. You get brief sketches of Careme's first major employer, the statesman Tallyrand, George IV of England, Alexander I of Russia, the Rothchilds, and various Bonapartes. At times the author tries to elevate Careme through his assocation with these starry notables and the way they courted Careme's talent, but I felt that just as often their power dwarfs Careme's celebrity. The merits of this book are that it is short, very beautifully designed, and full of historical tidbits. For instance, the practice of serving on individual plates was known as service a la russe and was popularized by Careme in France, where service a la Francese--sort of like family style today--was popular. The recipes are fascinating in that they show how far food has evolved. The typical soup recipe calls for boiling meat and vegetables for half a day and then passing it through a sieve. This is a nice book to have on your shelf, just don't take it into the kitchen!

Nikita Biswas dishwash — Denholm Elliot reads. I have given myself a day off from work to play catch-up at home and this is to keep me company as I change sheets and hunt down dust bunnies. Three blind mice, three blind mice, See how they run, see how they run, They all ran after the farmer's wife, Who cut off their tails with a carving knife, Did you ever see such a thing in your life, As three blind mice?

Sebastian Arango rompetelcuero — I love both Chicago History and cemeteries, so this is one of my favorite re-read and reference books. I have used it to take "field trips" to quite a few fascinating and quietly beautiful historic cemeteries.