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Ultimul împărat.

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Edward Behr

Ultimul împărat.

Editura: Humanitas

Anul aparitiei: 2008

Cartea de fata este povestea biografica a ultimului imparat chinez, Pu Yi, incoronat in 1908 in legendarul Oras Interzis din Beijing. La patru ani dupa incoronare, China devine republica, iar tanarul imparat este detronat. Acesta e doar inceputul traseului sinuos, neobisnuit si tragic al vietii lui Pu Yi. Volumul lui Edward Behr, bazat pe cercetari temeinice si pe marturiile celor care l-au cunoscut personal pe Pu Yi, reface portretul unui supravietuitor de profesie, capabil sa reziste succesiv pierderii tronului, expulzarii din Orasul Interzis si numeroaselor comploturi care i-au marcat viata, exilului si inchisorii, spre a sfarsi ca cetatean de rand in China comunista. Scrisa cu un recunoscut fler jurnalistic si impresionant documentata, biografia revelatoare a lui Edward Behr a stat la baza filmului lui Bernardo Bertolucci, Ultimul imparat . traducere de Florin Slapac

  

The Art of Eating Cookbook: Essential Recipes from

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Edward Behr (Author)

The Art of Eating Cookbook: Essential Recipes from the First 25 Years

Editura: UNIV OF CALIFORNIA PR

Anul aparitiei: 2011

From his first newsletter, issued in 1986, through today's beautiful full-color magazine, Edward Behr has offered companionship and creativity to avid culinary enthusiasts, including some of America's most famous chefs. This book collects the best recipes of the magazine's past twenty-five years--from classic appetizer and vegetable side dishes to meat entrees and desserts. Each section or recipe is introduced with a note on its relevant cultural history or the particular technique it uses, revealing how competing French and Italian cultural influences have shaped contemporary American cuisine.

  

O America infricosatoare

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Edward Behr

O America infricosatoare

Editura: Humanitas

Nimic nu ne mai miră la vecinii noştri americani, nici derivele identitare ale melting pot-ului, nici intoleranţa fundamentală a societăţii americane, legatară a impulsurilor puritane şi a exaltării religioase a fondatorilor. Şi totuşi, ni se părea că liberalismul înverşunat al elitelor, angajamentele repetate ale marii democraţii pentru salvarea libertăţilor ameninţate, «al doilea» război de independenţă purtat, acum patruzeci de ani, cu riscul vieţii, de M.L. King, toată această moştenire constituia de acum înainte un soclu solid pentru Statele Unite şi viitorul lor. Este ceea ce dezminte Edward Behr, reporter special la Newsweek. O Americă înfricoşătoare este o culegere de povestiri, de texte semnificative, pe care ziaristul le comentează sobru şi din care trage (în 1995) concluzii amare pentru concetăţenii săi, poate şi un avertisment pentru bătrâna Europă." (Pierre Fontanieu despre Edward Behr, Une Amérique qui fait peur, în Autre Temps. Cahiers d'éthique sociale et politique, 1996, vol. 50, nr. 1, pp. 85-87.)

  

50 Foods: A Guide to Deliciousness

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Edward Behr (Author)

50 Foods: A Guide to Deliciousness

Editura: PENGUIN GROUP

Anul aparitiei: 2014

With 50 Foods, noted authority Edward Behr has created the definitive guide to the foods every food lover must know. A culinary Baedeker, 50 Foods will delight and inform the connoisseur as well as the novice. Like Behr s celebrated magazine, The Art of Eating, 50 Foods presents simple, practical information about buying, using, preparing, and enjoying. Behr focuses on aroma, appearance, flavor, and texture to determine what the best means for each food. He tells you how to select top quality signs of freshness and ripeness, best season, top varieties, proper aging. If the way to prepare, serve, or eat something is little known, then he explains it (how to open an oyster, why the best way to cook green beans is boiling, how to clean a whole salted anchovy, when to eat and when to discard the rind of a cheese). Behr also names the most complementary foods and flavors for each of these fifty marvelous foods and the wines that go with them. The fifty selections provide a broad sensory range for the modern gourmet. Most of the foods are raw materials, but some have been fermented or otherwise transformed into bread, ham, cheese. Six of the fifty are cheeses. As Behr explains, cheese is ...

  

Prohibition: Thirteen Years That Changed America

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Edward Behr (Author)

Prohibition: Thirteen Years That Changed America

Editura: DODO PR

Anul aparitiei: 2011

From the bestselling author of The Last Emperor comes this rip-roaring history of the government's attempt to end America's love affair with liquor--which failed miserably. On January 16, 1920, America went dry. For the next thirteen years, the Eighteenth Amendment prohibited the making, selling, or transportation of "intoxicating liquors," heralding a new era of crime and corruption on all levels of society. Instead of eliminating alcohol, Prohibition spurred more drinking than ever before. Formerly law-abiding citizens brewed moonshine, became rum- runners, and frequented speakeasies. Druggists, who could dispense "medicinal quantities" of alcohol, found their customer base exploding overnight. So many people from all walks of life defied the ban that Will Rogers famously quipped, "Prohibition is better than no liquor at all." Here is the full, rollicking story of those tumultuous days, from the flappers of the Jazz Age and the "beautiful and the damned" who drank their lives away in smoky speakeasies to bootlegging gangsters--Pretty Boy Floyd, Bonnie and Clyde, Al Capone--and the notorious St. Valentine's Day Massacre. Edward Behr paints a portrait of an era that changed the ...

  

The Complete Book of Les Miserables

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Edward Behr (Author)

The Complete Book of Les Miserables

Editura: KESSINGER PUB LLC

Anul aparitiei: 2016

After opening on October 5, 1985, Les Miserables remains the world's longest running and most beloved musical. Productions have played in 319 cities across forty-two countries, it has won more than a hundred major theatre awards, including an Olivier, Tony, and Grammy, and it has seen by an estimated seventy million people in audiences worldwide. This is the exclusive companion book to the world's best-loved musical. Lavishly illustrated with more than one hundred color and black-and-white photographs, The Complete Book of Les Miserables chronicles the show from its source in Victor Hugo's epic 1862 novel to the original Paris production and the making of the international hit. Edward Behr draws on firsthand interviews with the authors and producer, as well as cast members, directors, and designers from around the world, to convey all the excitement and trials in staging Les Miz. Also included are lists of opening nights, awards, and recordings, and--most important--the complete libretto.

  

50 Foods: The Essentials of Good Taste

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Edward Behr (Author)

50 Foods: The Essentials of Good Taste

Editura: PEARSON EDUC

Anul aparitiei: 2013

With 50 Foods, noted authority Edward Behr has created the definitive guide to the foods every food lover must know. A culinary Baedeker, 50 Foods will delight and inform the connoisseur as well as the novice. Like Behr's celebrated magazine, the Art of Eating, 50 Foods presents simple, practical information about buying, using, preparing, and enjoying. Behr focuses on aroma, appearance, flavor, and texture to determine what "the best" means for each food. He tells you how to select top quality-signs of freshness and ripeness, best season, top varieties, proper aging. If the way to prepare, serve, or eat something is little known, then he explains it (how to open an oyster, why the best way to cook green beans is boiling, how to clean a whole salted anchovy, when to eat and when to discard the rind of a cheese). Behr also names the most complementary foods and flavors for each of these fifty marvelous foods and the wines that go with them. The fifty selections provide a broad sensory range for the modern gourmet. Most of the foods are raw materials, but some have been fermented or otherwise transformed-into bread, ham, cheese. Six of the fifty are cheeses. As Behr explains, cheese ...

  

The Food and Wine of France: Eating and Drinking

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Edward Behr (Author)

The Food and Wine of France: Eating and Drinking from Champagne to Provence

Editura: CAMBRIDGE UNIV PR

Anul aparitiei: 2016

One of Christopher Kimball's Six Favorite Books About Food A beautiful and deeply researched investigation into French cuisine, from the founding editor of The Art of Eating and author of 50 Foods. In THE FOOD AND WINE OF FRANCE, the influential food writer Edward Behr investigates French cuisine and what it means, in encounters from Champagne to Provence. He tells the stories of French artisans and chefs who continue to work at the highest level. Many people in and out of France have noted for a long time the slow retreat of French cuisine, concerned that it is losing its important place in the country's culture and in the world culture of food. And yet, as Behr writes, good French food remains very, very delicious. No cuisine is better. The sensuousness is overt. French cooking is generous, both obvious and subtle, simple and complex, rustic and utterly refined. A lot of recent inventive food by comparison is wildly abstract and austere. In the tradition of great food writers, Edward Behr seeks out the best of French food and wine. He shows not only that it is as relevant as ever, but he also challenges us to see that it might become the world's next cutting edge cuisine. France ...

  

The Food and Wine of France: Eating and Drinking

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Edward Behr (Author)

The Food and Wine of France: Eating and Drinking from Champagne to Provence

Editura: WESTMINSTER PR

Anul aparitiei: 2016

In The Food and Wine of France, influential food writer Edward Behr investigates French cuisine and what it means, in encounters from Champagne to Provence. He tells the stories of French artisans and chefs who continue to work at the highest level. Many people in and out of France have noted for a long time the slow retreat of French cuisine, concerned that it is losing its important place in the country's culture and in the world culture of food. And yet, as Behr writes, good French food remains very, very delicious. No cuisine is better. The sensuousness is overt. French cooking is generous, both obvious and subtle, simple and complex, rustic and utterly refined. A lot of recent inventive food by comparison is wildly abstract and austere. In the tradition of great food writers, Behr seeks out the best of French food and wine. He shows not only that it is as relevant as ever, but he also challenges us to see that it might become the world's next cutting-edge cuisine. The Food and Wine of France is a remarkable journey of discovery. It is also an investigation into why classical French food is so extraordinarily delicious-and why it will endure.

  

50 Foods: The Essentials of Good Taste

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Edward Behr (Author)

50 Foods: The Essentials of Good Taste

Editura: HAL LEONARD PUB CO

Anul aparitiei: 2013

(Schirmer Performance Editions). Schirmer Performance Editions are designed for piano students and t

  

50 Foods: The Essentials of Good Taste

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Edward Behr (Author)

50 Foods: The Essentials of Good Taste

Editura: HARVARD UNIV PR

Anul aparitiei: 2013

With 50 Foods, noted authority Edward Behr has created the definitive guide to the foods every food lover must know. A culinary Baedeker, 50 Foods will delight and inform the connoisseur as well as the novice. Like Behr's celebrated magazine, the Art of Eating, 50 Foods presents simple, practical information about buying, using, preparing, and enjoying. Behr focuses on aroma, appearance, flavor, and texture to determine what "the best" means for each food. He tells you how to select top quality-signs of freshness and ripeness, best season, top varieties, proper aging. If the way to prepare, serve, or eat something is little known, then he explains it (how to open an oyster, why the best way to cook green beans is boiling, how to clean a whole salted anchovy, when to eat and when to discard the rind of a cheese). Behr also names the most complementary foods and flavors for each of these fifty marvelous foods and the wines that go with them. The fifty selections provide a broad sensory range for the modern gourmet. Most of the foods are raw materials, but some have been fermented or otherwise transformed-into bread, ham, cheese. Six of the fifty are cheeses. As Behr explains, cheese ...

  

The Food and Wine of France: Eating and Drinking

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ce trebuie reconfirmat

Edward Behr (Author)

The Food and Wine of France: Eating and Drinking from Champagne to Provence

Editura: TANTOR AUDIO

Anul aparitiei: 2016

In The Food and Wine of France, influential food writer Edward Behr investigates French cuisine and what it means, in encounters from Champagne to Provence. He tells the stories of French artisans and chefs who continue to work at the highest level. Many people in and out of France have noted for a long time the slow retreat of French cuisine, concerned that it is losing its important place in the country's culture and in the world culture of food. And yet, as Behr writes, good French food remains very, very delicious. No cuisine is better. The sensuousness is overt. French cooking is generous, both obvious and subtle, simple and complex, rustic and utterly refined. A lot of recent inventive food by comparison is wildly abstract and austere. In the tradition of great food writers, Behr seeks out the best of French food and wine. He shows not only that it is as relevant as ever, but he also challenges us to see that it might become the world's next cutting-edge cuisine. The Food and Wine of France is a remarkable journey of discovery. It is also an investigation into why classical French food is so extraordinarily delicious-and why it will endure.

  

The Food and Wine of France Lib/E: Eating and

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Edward Behr (Author)

The Food and Wine of France Lib/E: Eating and Drinking from Champagne to Provence

Editura: TANTOR AUDIO

Anul aparitiei: 2021

In The Food and Wine of France , influential food writer Edward Behr investigates French cuisi

  

The Food and Wine of France: Eating and Drinking

Stoc anticariat
ce trebuie reconfirmat

Edward Behr (Author)

The Food and Wine of France: Eating and Drinking from Champagne to Provence

Editura: TANTOR AUDIO

Anul aparitiei: 2021

In The Food and Wine of France , influential food writer Edward Behr investigates French cuisi

  

The Food and Wine of France: Eating and Drinking

Stoc anticariat
ce trebuie reconfirmat

Edward Behr (Author)

The Food and Wine of France: Eating and Drinking from Champagne to Provence

Editura: TANTOR AUDIO

Anul aparitiei: 2021

In The Food and Wine of France , influential food writer Edward Behr investigates French cuisi

  

50 Foods Lib/E: The Essentials of Good Taste

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ce trebuie reconfirmat

Edward Behr (Author)

50 Foods Lib/E: The Essentials of Good Taste

Editura: TANTOR AUDIO

Anul aparitiei: 2021

With 50 Foods , noted authority Edward Behr has created the definitive guide to the foods ever

  

50 Foods: The Essentials of Good Taste

Stoc anticariat
ce trebuie reconfirmat

Edward Behr (Author)

50 Foods: The Essentials of Good Taste

Editura: TANTOR AUDIO

Anul aparitiei: 2021

With 50 Foods , noted authority Edward Behr has created the definitive guide to the foods ever

  

50 Foods: The Essentials of Good Taste

Stoc anticariat
ce trebuie reconfirmat

Edward Behr (Author)

50 Foods: The Essentials of Good Taste

Editura: TANTOR AUDIO

Anul aparitiei: 2021

With 50 Foods , noted authority Edward Behr has created the definitive guide to the foods ever

  
 
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