Bøger af Jim Chevallier

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 ENTRÉES CENTERPIECE: Oille 6 ENTRÉES 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 small quarter of veal, larded and served in its juice 4 ROASTS 1 hen garnished with chickens with eggs 1 hen 4 young rabbits A plate of young pheasants garnished with young quail 4 HORS-D'OEUVRES 2 salads 2 sauces 3rd SERVICE - ENTREMETS CENTERPIECE: partridge paté or boar's head 6 MEDIUM DISHES Omelet à la Noailles Fried cream, garnished with peach beignets A stew of green truffles A dish of artichokes A dish of peas A dish of crayfish 2 HORS D'OEUVRES Fried animelles A dish of ramekins

Le Grand d'Aussy traces French bread history from the first Tameliers and Fourniers to the Boulangers whose bread evolved from a simple boule to the pains mollet of the seventeenth century and the long breads which already began to replace round breads in the eighteenth century. Along the way he looks at the different types of bread, typically made from wheat, and also the other grains and even other products which were used to make bread.He then presents the history of French pastry, which began, essentially, as meat pies and other foods cooked in pastry before evolving into a dizzying array of tarts, wafers, nieules, ratons, cassemuseaux, flans, rissoles, beignets, marzipan and other treats.This leads naturally enough into the subject of sweets, of various spices and fruits preserved in sugar and honey, sweet pastes, nougat, macaroons and other treats sometimes eaten after dinner and sometimes all through the day.Along the way, as always, Le Grand draws on a rich variety of older sources, studding his inventories of facts with colorful anecdotes. The result is itself a rich box of tasty treats.

"Your heart's pounding, you sweat, and you feel like you're going to vomit..."Tom CruiseTom Cruise is far from the only celebrity to overcome bullying to attain huge success. If bullying is a problem for many in high school, it is even more of a problem for those who are different - which often means those who are particularly gifted in some way. What a bully makes a curse may later turn to be a great gift. But too many young people give up before that can happen, turning to substance abuse or even suicide.This collection of monologues looks at this national problem from many different points of view: those of the victims and the bullies, of teachers and parents, of bystanders who may or may not step in. It focuses on high school, but also looks at how bullying occurs in college and the adult world, and at the scars it may leave years later. The book is intended both for actors and for those who want to make others aware of the issues around an experience that is too familiar to too many.This first print edition includes additional pieces for young women.

This playful collection of 14 original monologues gives voice to characters and observers from the 18th century French fairs. Before the Revolution, these were a prime source of entertainment for people of all classes.Among those who speak in these monologues are a man with two heads, a rope dancer, a strong woman, a marionettist, a tumbler, a "turner" and various presenters of mechanical or animal exhibits.All of the subjects, even the most unlikely, actually existed in Pre-Revolutionary France. As imagined here, their voices are ribald, resentful, poignant, pensive, cocky, exuberant, and introduce the reader to both the color and variety and some behind the scenes human drama of the once immensely popular Old Regime fairs.This second edition (and first print edition) includes an appendix with glimpses of the inspirations for these pieces.

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.

Le Grand d'Aussy ends his three-volume history of French food with these exuberant chapters, bristling with colorful details, about how fine dining in France grew more formal and more ambitious, remaining extravagant (by today's standards) even after the sometimes stunning, sometimes laughable excesses of the Middle Ages were reigned in and more sophisticated service and entertainment replaced a host of mechanical devices, pantomimes, and outright exotica. Le Grand draws on a classic cookbook and several forgotten memoirs to bring a wealth of details on menus, table decoration, royal households, customs, and entertainments to those who study the Middle Ages, food history, decoration or simply France in all its infinite variety. For the first time, this rich and unique text is available in English

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 character.

This original collection includes a number of poems on Paris, the Seine, the gargoyles of Notre Dame, the shifting moods of the city and the nostalgia it inspires. A quirky homage to garlic ("Saloon") is followed by a number of poems on great art (Picasso, Renoir, Japanese prints). The collection ends with an elegy to the author's mother.The same collection is also available on CD.

Simon Bolivar said of Eloy Demarquet: "Demarquet does not know how to lie or slander; I believe him loyal and sincere". Though this French officer, a veteran of Napoleon's wars, is rarely mentioned in works on Bolivar, the latter's correspondence documents the close relationship between the two men and the high esteem in which Demarquet was held not only by his leader, but by others in Bolivar's circle. Even after Bolivar's death, Demarquet continued to serve Ecuador before returning to France. He left descendants in both countries, several of whom made names for themselves. This volume brings together scattered information from a wide variety of different sources to tell the memorable - and largely lost - story of this little known figure in the struggle for Latin American independence and to trace the paths of some of his descendants.This second edition (and first print edition) includes additional information and images.

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.

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 available to recreational medievalists, food historians and students of medieval life. Luckily, too, many of the dishes listed use familiar ingredients such as chicken, veal, eggs and peas. Adventurous cooks can adapt these original period recipes for modern use, and impress their friends with brewets, pasties, galantines and coulis.

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 Father-In-Law-A Bad Novelist Escapes The Galleys-His Death Rather Than Her Dishonor-A Depressed Councilor and a Devoted Courtesan-.... RAPE AND SEXUAL ASSAULT: Forcible Rape (Viol)--Rapists Speak-Half Willingly- Casanova's "happy victim"-The Boast-A False Accusation-A Decent Girl Unnamed -The Breton Servant Girl-The Priest, The Child And The Parent... Rape by Abduction or Seduction (Rapt)... RAPT?: Sade and Rose Keller MIXED CHARGES: A Rival's Rape PROSTITUTION...

A woman who killed three men in a sword fight; drunken musketeers assaulting passers-by; a wife whose husband brought his mistress home and beat her when she objected.... These are just some of the colorful figures from eighteenth century France in this third volume in the Old Regime Police Blotter series, a collection of source books on crime and police matters in the period. From the organized, consensual violence of dueling to the random mistreatment of the vulnerable in public and in private, this collection looks at violence in its most personal form, at court, in the street, in theaters, in private homes, in the process giving vignettes of daily life in France before the Revolution. Much of this material - from the Bastille archives, from periodicals, from letters and memoirs - has never been previously translated. A treasure trove for historians, writers of period fiction and the simply curious.

When is "medieval food" not medieval food?When it means (as it usually does) the food of a few centuries out of a millenium - from the thirteenth to the fifteenth (and sometimes even beyond). But the Middle Ages began in the fifth century; what happened to all the food BEFORE the thirteenth century?If you're wondering, this is the book for you."Feasting with the Franks" takes a detailed look at the food of the Franks; that is, the Merovingians and the Carolingians, the first medieval dynasties in France. It surveys the food and drink available during these early centuries in France, then shows how particular groups selected their diets from it, going on to take a look at how food was prepared and served, and at the tableware (made from pottery, glass, marble, silver, gold).Beyond this, the book explores the personnel and entertainments around dining, the structures built to store, produce, cook and bake food, the surviving cities and infrastructure which helped provide it, the role it played in religion and finally how it was viewed by medicine then but also through today's nutritional ideas.A closing chapter compares this food to the more familiar medieval food of later centuries. As a bonus, an appendix explains how to actually MAKE some of these dishes.Whether you study the Middle Ages in general or like exploring historical food, this is a whole new view of the era and its food, and fills a long ignored gap.

A collection of over 100 original monologues for teen and adult actors. Includes all the monologues from Monologues for Teens and Twenties.

Monologues for young adult actors (teens and twenties) - excerpted from Jim Chevallier's original collection The Monologue Bin

The history of Parisian food is covered in this captivating tour of the physical city and its culinary heritage from the time of its first inhabitants through today. The author takes a look at its markets, its eateries, its immigrant groups and their food, its drinks, its cookbooks, and the dishes and recipes that exemplify the city's offerings.