Edward Behr Livres

Voici l'histoire de Pu Yi, le dernier empereur de Chine. Un destin comme on n'en vit jamais. Né en 1906, empereur enfant d'une Chine qui s'éveille d'un sommeil millénaire et se proclame république, il va vivre en soixante ans, de la pure tradition impériale à la Révolution culturelle, les plus violents événements de l'histoire de ce siècle. Il était dieu, il finira communiste, l'esprit soigneusement "lavé" par Chou En-lai. Jouet des puissances - les Japonais, les Soviétiques - qui, des années 30 aux années 50, s'abattent sur la Chine. Jouet de ses illusions, de ses passions et de ses vices. Destin dérisoire et terrible. Roman qu'on ne saurait imaginer. Pour écrire ce livre, Edward Behr, grand journaliste international, a mené son enquête à travers l'histoire et sur place, à Pékin. Dans le temps même où Bernardo Bertolucci réalisait sur le même sujet Le Dernier Empereur, sans doute l'événement cinématographique de 1987. Ainsi le récit d'Edward Behr et le film de Bertolucci vont de pair. Ils sont indépendants l'un de l'autre, mais se complètent; ils se donnent la main, en toute amitié. L'un ne va pas sans l'autre.

s/t: A Voyage through the archipelago by 45 of the world s leading photographers, August the 26th to September the 4th 1989, in commemoration of ... of the Proclamation of Independence

Provides a broad sensory range for the modern gourmet, offering simple, practical information about buying, using, preparing and enjoying. From wine and cheese to salted anchovies and green beans, Behr focuses on aroma, appearance, flavour and texture to determine what the best' is for each food, and includes a guide to selecting them at their top quality - signs of freshness and ripeness, best season, top varieties and proper aging. With tips on how best to prepare, serve, eat and complement each of these marvellous foods with beautiful, full-colour illustrations.'

Describes the emperor's life from a shy young prince to his death, exploring the extent of his involvement in World War II and later his skillful diplomacy to escape trial as a war criminal

"A excellent and honest book that does not flinch at unpalatable facts."—The New York Times Book Review 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 country forever.

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.

Tells the story of Pu Yi, who became Emperor of China at age three, was made puppet emperor of Manchuria by the Japanese, was captured by the Russians, and was reeducated in Red Chinese prison.

A history of the musical version of this classic novel.

Collects the best recipes of a magazine - from classic appetizer and vegetable side dishes to meat entrees and desserts. This title introduces these recipes with notes on their relevant cultural history or the particular techniques they use, revealing how competing French and Italian cultural influences have shaped contemporary American cuisine.

vertaling door Rusche / / Literature translated into Dutch / Nederlands / Dutch / Néerlandais / Niederländisch / paperback / 14 x 21 cm / 310 .pp /