Determined to secure another London season without assistance from her new brother-in-law, Mary Alsworthy accepts a secret assignment from Lord Vaughn on behalf of the Pink Carnation: to infiltrate the ranks of the dreaded French spy, the Black Tulip, before he and his master can stage their planned invasion of England.
Thirty full-page, ready-to-color illustrations of actual 19th-century dolls in authentic period costumes, including captivating Jumeau dolls with long, curly tresses; a Bru lady doll with a fashionable hat, c. 1870; a French fashion bride of the 1870s; a French walking doll, c. 1880; an engaging, wide-eyed bisque "googlie," and many more.
Added by: zryciuch_83 | Karma: 392.36 | Other | 14 April 2011
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Les miserables (Classics Illustrated - 1944)
Les Misérables, translated variously from the French as The Miserable Ones, The Wretched, The Poor Ones, The Wretched Poor, or The Victims), is an 1862 French novel by author Victor Hugo and is widely considered one of the greatest novels of the nineteenth century. It follows the lives and interactions of several French characters over a seventeen-year period in the early nineteenth century, starting in 1815 and culminating in the 1832 June Rebellion
Added by: cipolina22 | Karma: 145.18 | Black Hole | 12 April 2011
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French - English Business Glossary
This is the essential reference companion to all who use French for business communication. Containing over 5000 words, this handy two-way A-Z glossary covers the most commonly used terms in business. It will help you to communicate with confidence in a wide variety of situations, and is of equal value to the relative beginner or the fluent speaker. Written by an experienced native and non-native speaker team working in business language education, this unique glossary is an indispensable reference guide for all students and professionals studying or working in business where French is used.
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Fans of Conroy's novels will snap up copies of their idol's cookbook for more than just its recipes. Although Conroy offers a few recipes for dishes that he has loved since childhood, he comes to admire more sophisticated fare when celebrity gives him access to whatever his tastes may desire. Conroy's earliest introduction to cooking came from the pages of Escoffier, the rigorous French chef who based his cuisine on stocks, and his example influenced Conroy's cookery forever. A stay in Rome gave Conroy nearly equal appreciation for Italian cooking.
