In the fourteenth century, French kings prized such fare as peacock, storks and herons. Guillaume Tirel not only cooked these dishes, he left a book on how to do it. Because (it is said) he had a long sharp nose, he was nicknamed "Taillevent" ("Slice-wind"), and his classic cookbook is often referred to as "Taillevent's Viandier." Le Viandier has survived in at least four different versions. Now Jim Chevallier has translated one of the earliest and most difficult versions - the so-called Fifteenth Century version. This affordable translation makes a precious historical document more readily...

This collection presents 18th century recipes, most newly translated from French, related to those in a "model meal" from a famous period cookbook. As you can see, there is enough here for several modern - and very tasty - meals; or a very copious recreation of an Old Regime feast 1st SERVICE - SOUPS AND ENTREES CENTERPIECE: Oille 6 ENTREES Terrine of partridge with cabbage Terrine of filet of duck with green sauce Pigeon tart Chickens in galantine Filet of beef with cucumbers A grenade with blood 2 HORS-D'OEUVRES Quail in the frying pan Chicken in cinders 2nd SERVICE - ROASTS CENTERPIECE: A...

A sourcebook of homicide, suicide, rape and prostitution cases from 18th century France, most from previously untranslated material. Sources include periodicals, police reports and contemporary true crime accounts. Within each subject, material - most of it from the period - is presented in approximate chronological order. Items include: HOMICIDE: The Regent's Relative-The Fatal Pardon-Pardoned, Restricted and Self-Exiled-The Murderer's Missed Pension-Appealing Tactics-The Priest's Awkward Dinner-The Mother And The Sculptor-The Naked Wife Killer-..... SUICIDE: Prison Suicides-The Ruined...

Yes, an Austrian brought the croissant to France - but it wasn't Marie-Antoinette. In 1839, the Parisian press began to mention a new "Viennese Bakery" and its "exquisite and crisp rolls." Zang, its founder, had been an artillery officer and would become a press magnate. In his short time in Paris, he not only introduced the "kipfel" - the Austrian crescent roll - but techniques which would later make the baguette possible. This is a brief look at his bakery and its influence on French baking and at his later career as "the father of the Austrian daily press." This second edition includes a...

Thirty teen voices - flirting, mocking, musing, some fun, some serious, some colorful, some plain, on subjects as different as loss, texting and (yes) spaceships. More monologues for practice, class, audition and performance from Jim Chevallier, author of "Monologues for Teens and Twenties." NOTE: Certain of these pieces - based on experiences of actual teens - address difficult issues which may be considered "Adult" by some readers.

Original pre-Revolutionary vegetarian recipes, most newly translated from French, in a selection inspired by a menu prepared for a fast or "meager" day, when no meat was allowed. Includes eighteenth century preparations for onions, lentils, asparagus, peas, almonds, mushrooms, morels, beans, artichokes, cabbage, spinach and truffles, as well as sweet djshes such as apple beignets and creme brulee, and a number of stocks, sauces and doughs. Also includes an essay on "Vegetarians in Eighteenth Century France," exploring the supposed vegetarianism of figures like Voltaire and Rousseau, as well...

Where did the baguette come from? A simple enough question, but this search for an answer ranges from the long breads of Babylon and Egypt to the first long (but wide) breads in France to the gradual evolution of long narrow breads from the eighteenth into the twentieth century, resulting in both the roll-sized "flute" and the gigantic jockos of the nineteenth century. Strangely, there are those today who claim the baguette is not French, but a foreign import. Here you will find the 'genealogy' of the baguette, its long evolution in French itself and confirmation of its profoundly French...

This collection of original scenes for two people presents examples of the kinds of situations frequently seen in television shows such as police and hospital dramas and sitcoms: a doctor revealing test results to a patient, a detective interrogating a suspect, a character scheming to deceive a friend... Each section is preceded by a discussion of the situations or locations in question and their use in such shows. Whether you are an actor looking for a scene to work on in class or a writer who would like to write for TV, this collection has a wealth of scenes and subjects to offer you.

One of the most complete histories of wine in France was written in the eighteenth century, a long chapter within Le Grand d'Aussy's masterwork on French food and wine (hopefully but misleadingly titled "History of the private life of the French from the origin of the nation until our days"). Le Grand starts with the Gauls, Greeks and Romans and the introduction of wine into France before discussing its development over the centuries and the appearance of the retail trade - merchants, taverns, inns - where wine could first be bought "by the pot." Starting with the first earthen vessels and...