Added by: Kahena | Karma: 11526.37 | Fiction literature | 5 November 2010
5
Cousin Bette
La Cousine Bette (French pronunciation: [la kuzin bɛt], Cousin Bette) is an 1846 novel by French author Honoré de Balzac. Set in mid-19th century Paris, it tells the story of an unmarried middle-aged woman who plots the destruction of her extended family. Bette works with Valérie Marneffe, an unhappily married young lady, to seduce and torment a series of men.
Added by: Kahena | Karma: 11526.37 | Fiction literature | 5 November 2010
3
The Colonel Chabert
Le Colonel Chabert (English: Colonel Chabert) is an 1832 novella by French novelist and playwright Honoré de Balzac (1799–1850). It is included in his series of novels (or Roman-fleuve) known as La Comédie humaine (The Human Comedy), which depicts and parodies French society in the period of the Restoration (1815–1830) and the July Monarchy (1830–1848).
Added by: susan6th | Karma: 3133.45 | Black Hole | 4 November 2010
0
Mind your Language :The Collection
Barry Evans plays a put upon language teacher who tries to make a living by teaching immigrants English. With Indian, French, Chinese and many other pupils, his lessons do not always go as planned.
Please add to fourm/video section (double check pls, some parts might be there already) Thank you, Pumukl
With such traditional and contemporary dishes as Tarte Tatin, Croissants, Ratatouille and Salade Nicoise, French cuisine is rightly regarded as one of the richest in the world, and these recipes add up to a repertoire that most would be happy to eat day after day. Once easily available in any number of modest restaurants, today they are more often found in the home; all the more reason, then, to cook them yourself!
“Anyone can cook in the French manner anywhere,” wrote Mesdames Beck, Bertholle, and Child, “with the right instruction.” And here is the book that, for forty years, has been teaching Americans how.
The book is for both seasoned cooks and beginners who love good food and long to reproduce at home the savory delights of the classic cuisine, from the historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas.
