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Vintage Departures Ser.: French Lessons : Adventures with Knife, Fork, and...
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Bevindt zich in: Canby, Oregon, Verenigde Staten
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eBay-objectnummer:186204052365
Specificaties
- Objectstaat
- ISBN
- 9780375705618
- Book Title
- French Lessons : Adventures with Knife, Fork, and Corkscrew
- Book Series
- Vintage Departures Ser.
- Publisher
- Knopf Doubleday Publishing Group
- Item Length
- 7.9 in
- Publication Year
- 2002
- Format
- Trade Paperback
- Language
- English
- Illustrator
- Yes
- Item Height
- 0.6 in
- Genre
- Travel, Cooking
- Topic
- Food, Lodging & Transportation / Restaurants, Europe / France, Regional & Ethnic / French, Essays & Travelogues
- Item Weight
- 7.2 Oz
- Item Width
- 5.2 in
- Number of Pages
- 240 Pages
Over dit product
Product Identifiers
Publisher
Knopf Doubleday Publishing Group
ISBN-10
0375705619
ISBN-13
9780375705618
eBay Product ID (ePID)
1995998
Product Key Features
Book Title
French Lessons : Adventures with Knife, Fork, and Corkscrew
Number of Pages
240 Pages
Language
English
Topic
Food, Lodging & Transportation / Restaurants, Europe / France, Regional & Ethnic / French, Essays & Travelogues
Publication Year
2002
Illustrator
Yes
Genre
Travel, Cooking
Book Series
Vintage Departures Ser.
Format
Trade Paperback
Dimensions
Item Height
0.6 in
Item Weight
7.2 Oz
Item Length
7.9 in
Item Width
5.2 in
Additional Product Features
Intended Audience
Trade
LCCN
2001-087658
Dewey Edition
21
Reviews
"Delectable . . . as satisfying as a meal in a Michelin-rated three-star restaurant." USA Today "Mayle's descriptions are as mouth watering as the food he samples." Rocky Mountain News "So evocative you can almost feel the bib tied around his chin and sip the last drop of Bordeaux at the bottom of his glass." The Washington Post "Charming. . . . [Peter Mayle] whets the reader's appetite for all things French. Even frog legs. Or especially frog legs." Nashville City Paper "Armchair diners will doubtless find the fourth volume…as tasty as ever." New York Magazine "Mayle's descriptions are as mouth watering as the food he samples. He captures the comic while never depreciating the subject." Rocky Mountain News "Savory, sensual, positively transporting stories about his encounters with Gallic gustatory delights and about his growing appreciation of the central place food occupies in French life…. His descriptions of the meals they serve allow us to practically taste the frog legs and truffles right along with him." Booklist "Whether you're going to France or just to eat, Mayle is worth reading." San Jose Mercury News "Foodies and Francophiles will discover a like-minded devotee. And all but the strictest vegetarian will be made hungry by this book. Mayle's form is every bit as good as ever." The Associated Press, "Delectable . . . as satisfying as a meal in a Michelin-rated three-star restaurant." -- USA Today "Mayle's descriptions are as mouth watering as the food he samples." -- Rocky Mountain News "So evocative you can almost feel the bib tied around his chin and sip the last drop of Bordeaux at the bottom of his glass." -- The Washington Post "Charming. . . . [Peter Mayle] whets the reader's appetite for all things French. Even frog legs. Or especially frog legs." -- Nashville City Paper "Armchair diners will doubtless find the fourth volume...as tasty as ever." -- New York Magazine "Savory, sensual, positively transporting stories about his encounters with Gallic gustatory delights and about his growing appreciation of the central place food occupies in French life.... His descriptions of the meals they serve allow us to practically taste the frog legs and truffles right along with him." -- Booklist "Whether you're going to France or just to eat, Mayle is worth reading." -- San Jose Mercury News "Foodies and Francophiles will discover a like-minded devotee. And all but the strictest vegetarian will be made hungry by this book. Mayle's form is every bit as good as ever." -- The Associated Press, "Delectable . . . as satisfying as a meal in a Michelin-rated three-star restaurant."USA Today "Mayle's descriptions are as mouth watering as the food he samples."Rocky Mountain News "So evocative you can almost feel the bib tied around his chin and sip the last drop of Bordeaux at the bottom of his glass." The Washington Post "Charming. . . . [Peter Mayle] whets the reader's appetite for all things French. Even frog legs. Or especially frog legs."Nashville City Paper "Armchair diners will doubtless find the fourth volume…as tasty as ever."New York Magazine "Mayle's descriptions are as mouth watering as the food he samples. He captures the comic while never depreciating the subject."Rocky Mountain News "Savory, sensual, positively transporting stories about his encounters with Gallic gustatory delights and about his growing appreciation of the central place food occupies in French life…. His descriptions of the meals they serve allow us to practically taste the frog legs and truffles right along with him."Booklist "Whether you're going to France or just to eat, Mayle is worth reading."San Jose Mercury News "Foodies and Francophiles will discover a like-minded devotee. And all but the strictest vegetarian will be made hungry by this book. Mayle's form is every bit as good as ever."The Associated Press, "Delectable . . . as satisfying as a meal in a Michelin-rated three-star restaurant." USA Today "Mayle's descriptions are as mouth watering as the food he samples." Rocky Mountain News "So evocative you can almost feel the bib tied around his chin and sip the last drop of Bordeaux at the bottom of his glass." The Washington Post "Charming. . . . [Peter Mayle] whets the reader's appetite for all things French. Even frog legs. Or especially frog legs." Nashville City Paper "Armchair diners will doubtless find the fourth volume...as tasty as ever." New York Magazine "Mayle's descriptions are as mouth watering as the food he samples. He captures the comic while never depreciating the subject." Rocky Mountain News "Savory, sensual, positively transporting stories about his encounters with Gallic gustatory delights and about his growing appreciation of the central place food occupies in French life.... His descriptions of the meals they serve allow us to practically taste the frog legs and truffles right along with him." Booklist "Whether you're going to France or just to eat, Mayle is worth reading." San Jose Mercury News "Foodies and Francophiles will discover a like-minded devotee. And all but the strictest vegetarian will be made hungry by this book. Mayle's form is every bit as good as ever." The Associated Press From the Trade Paperback edition., "Delectable . . . as satisfying as a meal in a Michelin-rated three-star restaurant."USA Today "Mayle's descriptions are as mouth watering as the food he samples."Rocky Mountain News "So evocative you can almost feel the bib tied around his chin and sip the last drop of Bordeaux at the bottom of his glass." The Washington Post "Charming. . . . [Peter Mayle] whets the reader's appetite for all things French. Even frog legs. Or especially frog legs."Nashville City Paper "Armchair diners will doubtless find the fourth volume…as tasty as ever."New York Magazine "Mayle's descriptions are as mouth watering as the food he samples. He captures the comic while never depreciating the subject."Rocky Mountain News "Savory, sensual, positively transporting stories about his encounters with Gallic gustatory delights and about his growing appreciation of the central place food occupies in French life…. His descriptions of the meals they serve allow us to practically taste the frog legs and truffles right along with him."Booklist "Whether you're going to France or just to eat, Mayle is worth reading."San Jose Mercury News "Foodies and Francophiles will discover a like-minded devotee. And all but the strictest vegetarian will be made hungry by this book. Mayle's form is every bit as good as ever."The Associated Press From the Trade Paperback edition.
Dewey Decimal
641/.01/3
Synopsis
A delightful, delicious, and best-selling account of the gustatory pleasures to be found throughout France, from the beloved author of A Year in Provence . The French celebrate food and drink more than any other people, and Peter Mayle shows us just how contagious their enthusiasm can be. We visit the Foire aux Escargots. We attend a truly French marathon, where the beverage of choice is Ch'teau Lafite-Rothschild rather than Gatorade. We search out the most pungent cheese in France, and eavesdrop on a heated debate on the perfect way to prepare an omelet. We even attend a Catholic mass in the village of Richerenches, a sacred event at which thanks are given for the aromatic, mysterious, and breathtakingly expensive black truffle. With Mayle as our charming guide, we come away satisfied (if a little hungry), and with a sudden desire to book a flight to France at once., A delightful, delicious, and best-selling account of the gustatory pleasures to be found throughout France, from the beloved author of A Year in Provence . The French celebrate food and drink more than any other people, and Peter Mayle shows us just how contagious their enthusiasm can be. We visit the Foire aux Escargots. We attend a truly French marathon, where the beverage of choice is Ch teau Lafite-Rothschild rather than Gatorade. We search out the most pungent cheese in France, and eavesdrop on a heated debate on the perfect way to prepare an omelet. We even attend a Catholic mass in the village of Richerenches, a sacred event at which thanks are given for the aromatic, mysterious, and breathtakingly expensive black truffle. With Mayle as our charming guide, we come away satisfied (if a little hungry), and with a sudden desire to book a flight to France at once.
LC Classification Number
TX631
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