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‘If you’ve ever stood with your nose pressed to the window of a French patisserie, you’ll love this hefty collection of 350 recipes.’ – BBC Good FoodThe classic collection of more than 350 authentic French dessert recipes from the ultimate authority on French home cookingFrom éclairs to soufflés and macarons to madeleines, when it comes to desserts, no one does it better than the French. With Ginette Mathiot as your guide, beautiful, elegant, and delicious French desserts are easy to create at home. The Art of French Baking is the definitive collection of authentic French pastry and dessert recipes.This gorgeous cookbook contains more than 350 accessible recipes for the home baker, from Tarte Tatin and Hazelnut Petit Fours to Cherry Tartlets and Choux Buns, as well as more than 100 recipes for jams, preserves, compotes, and pickles.Novice bakers will appreciate step-by-step guides to classic pastry techniques and expert advice for troubleshooting common pastry problems, while home cooks of all skill levels will discover sweet treats to suit every palate. An introduction by the Parisian food writer Clothilde Dusoulier completes this elegant companion.

Eva Wassén Eriksson har kommit att intressera sig för Clotilde von Höpken (1850-1934) och upptäckt att hon i det tysta medverkat till ett bättre liv för många. Hon valde för egen del att leva ett annat liv än det som förväntades av en förmögen adlig kvinna. Clotilde ville ha familj men inte gifta sig och vara beroende av en man. Men med många fosterbarn fick hon den familj hon önskade sig. Därför är det extra intressant att Eva med den här boken beskriver hennes liv och extraordinära sociala gärning för en bredare publik. Eva vill även ge fosterbarnens efterlevande en möjlighet att ta del av livet hos Clotilde. Som släktforskare vill Eva också visa vilken skatt som finns i våra arkiv. Det har varit en strävan att i möjligaste mån ha illustrationer från den tid som boken spänner över. Det har varit möjligt tack vare privata kontakter, fosterbarnens efterlevande och offentliga arkiv. Boken beskriver ett liv i en tid som inte är så långt borta men som många inte alls känner till. Förutom om huvudpersonen Clotilde får vi bland annat veta mer om Bogesunds slott, Velamsund, Västergatan 3 i Göteborg, om fideikommiss, oäkta barn och fosterbarn. Eva Wassén Eriksson har i hela sitt yrkesliv arbetat inom offentlig förvaltning som utredare, utvecklingsledare och chef. Hennes debutbok – Käre broder Edvard – i en emigrants fotspår kom 2015. Den första deckaren året efter - Det är så tyst omkring mig, med polisen Johanna Tranell som huvudperson. Eva återgick 2017 till emigrationstemat – Agenter, propaganda och motståndsrörelsen – faktorer som påverkade Amerikaemigrationen. Därefter har hon 2019 och 2020, på uppdrag av Brottsofferjouren Sverige, skrivit Våldet går inte i pension. En bok om våld i äldres nära relationer och Smärtsam närhet. En bok om våld i nära relation. För kontaktuppgifter, besök http://www.editum.se.

Cook from the farmer’s market with inspired vegetarian recipes—many of which are gluten-free and dairy-free—with a French twist, all highlighting seasonal produce. Beloved ChocolateAndZucchini.com food blogger Clotilde Dusoulier is not a vegetarian. But she has, like many of us, chosen to eat less meat and fish, and is always looking for new ways to cook what looks best at the market. In The French Market Cookbook, she takes us through the seasons in 82 recipes—and explores the love story between French cuisine and vegetables. Choosing what’s ripe and in season means Clotilde does not rely heavily on the cheese, cream, and pastas that often overpopulate vegetarian recipes. Instead she lets the bright flavors of the vegetables shine through: carrots are lightly spiced with star anise and vanilla in a soup made with almond milk; tomatoes are jazzed up by mustard in a gorgeous tart; winter squash stars in golden Corsican turnovers; and luscious peaches bake in a cardamom-scented custard. With 75 color photographs of the tempting dishes and the abundant markets of Paris, and with Clotilde’s charming stories of shopping and cooking in France, The French Market Cookbook is a transportive and beautiful cookbook for food lovers everywhere.

Clotilde Dusoulier, a native Parisian and passionate explorer of the city’s food scene, has won a tremendous following online with her insider reports and wonderful recipes on her blog, www.chocolateandzucchini.com. Her book, Chocolate and Zucchini, introduced her to a wider, equally enthusiastic audience. Now in Clotilde’s Edible Adventures in Paris, Clotilde reveals her all-time favorite food experiences in her native city. She takes us on a mouthwatering tour of the restaurants, markets, and shops she loves the most: from the best places to go for lunch, tea, or a glass of wine, to “neo bistros” and the newest places to find spectacular yet affordable meals. Packed with advice on everything from deciphering a French menu to ordering coffee correctly, this book is like having Clotilde as a personal guide. A dozen tempting recipes are also included, shared or inspired by Clotilde’s favorite chefs and bakers.For first-time visitors and seasoned travelers alike, Clotilde’s Edible Adventures in Paris offers invaluable insider recommendations on eating and shopping with Parisian panache.The best of Paris, featuring 164 restaurants, bistros, wine bars, and salons de thé, as well as over 130 bakeries, pastry shops, cheese shops, bookstores, chocolate and candy shops, cookware and tableware stores, specialty shops, outdoor markets, and much, much more!

Cook from the farmer’s market with inspired vegetarian recipes—many of which are gluten-free and dairy-free—with a French twist, all highlighting seasonal produce. Beloved ChocolateAndZucchini.com food blogger Clotilde Dusoulier is not a vegetarian. But she has, like many of us, chosen to eat less meat and fish, and is always looking for new ways to cook what looks best at the market. In The French Market Cookbook, she takes us through the seasons in 82 recipes—and explores the love story between French cuisine and vegetables. Choosing what’s ripe and in season means Clotilde does not rely heavily on the cheese, cream, and pastas that often overpopulate vegetarian recipes. Instead she lets the bright flavors of the vegetables shine through: carrots are lightly spiced with star anise and vanilla in a soup made with almond milk; tomatoes are jazzed up by mustard in a gorgeous tart; winter squash stars in golden Corsican turnovers; and luscious peaches bake in a cardamom-scented custard. With 75 color photographs of the tempting dishes and the abundant markets of Paris, and with Clotilde’s charming stories of shopping and cooking in France, The French Market Cookbook is a transportive and beautiful cookbook for food lovers everywhere.

This book confronts the problem of the legal uncertainty surrounding the definition and classification of ethnic cleansing, exploring whether the use of the term ethnic cleansing constitutes a valuable contribution to legal understanding and praxis. The premise underlying this book is that acts of ethnic cleansing are, first and foremost, a criminal issue and must therefore be precisely placed within the context of the international law order. In particular, it addresses the question of the specificity of the act and its relation to existing categories of international crime, exploring the relationship between ethnic cleansing and genocide, but also extending to war crimes and crimes against humanity. The book goes on to show how the current understanding of ethnic cleansing singularly fails to provide an efficient instrument for identification, and argues that the act, in having its own distinctive characteristics, conditions and exigencies, ought to be granted its own classification as a specific independent crime. Ethnic Cleansing: A Legal Qualification, will be of particular interest to students and scholars of International Law and Political Science.

Tasting Paris features new and classic French recipes and cooking techniques that will demistify the art of French cooking and transport your dinner guests to Paris. Whether you have experienced the charm of Paris many times or dream of planning your first trip, here you will find the food that makes this city so beloved. Featuring classic recipes like Roast Chicken with Herbed Butter and Croutons, and Profiteroles, as well as newer dishes that reflect the way Parisians eat today, such as Ratatouille Pita Sandwich with Chopped Eggs and Tahini Sauce and Spiralized Zucchini Salad with Peach and Green Almonds. With 100 recipes, 125 evocative photographs, and native Parisian Clotilde Dusoulier’s expertise, Tasting Paris transports you to picnicking along the Seine, shopping the robust open-air markets, and finding the best street food—bringing the flavors and allure of this favorite culinary destination to your very own kitchen.

Joining Society asks precise questions: To what are the young socialized? Which skills, modes of thinking or action are required from them and what are their developmental value? Socialization tends to be viewed within the confines of a particular geographical or cultural situation. The multi-national list of contributors brings an international perspective to the problem of socialization to work and to adult life, while at the same time emphasizing the common issues that face youth around the world. Some of the topics addressed are the rules and roles involved in socialization, attaining personal agency through collective activity, use of new technologies, and the role of intergenerational relationships. This book sheds new light on the processes through which society may hope to intervene in positive ways with today's youth.

Joining Society asks precise questions: To what are the young socialized? Which skills, modes of thinking or action are required from them and what are their developmental value? Socialization tends to be viewed within the confines of a particular geographical or cultural situation. The multi-national list of contributors brings an international perspective to the problem of socialization to work and to adult life, while at the same time emphasizing the common issues that face youth around the world. Some of the topics addressed are the rules and roles involved in socialization, attaining personal agency through collective activity, use of new technologies, and the role of intergenerational relationships. This book sheds new light on the processes through which society may hope to intervene in positive ways with today's youth.

The idiosyncrasies of language can tell us a lot about a culture. In this delightful book, Clotilde Dusoulier, creator of the award-winning food blog Chocolate & Zucchini, delves into the history and meaning of fifty of the French language’s most popular food-related expressions.Accompanied by beautiful watercolor illustrations by artist Mélina Josserand, Edible French explores whimsical turns of phrase such as:Tomber dans les pommes (falling into the apples) = faintingSe faire rouler dans la farine (being rolled in flour) = being fooledAvoir un cœur d’artichaut (having the heart of an artichoke) = falling in love easilyA treat of a read for Francophiles and food lovers alike, Edible French is the tastiest way to explore French culture—one that will leave you in high spirits—or, as the French say, vous donnera la pêche (give you the peach).

For decades, research on children's literacy has been dominated by questions of how children learn to read. Especially among Anglophone scholars, cognitive and psycholinguistic research on reading has been the only approach to studying written language education. Echoing this, debates on methods of teaching children to read have long dominated the educational scene. This book presents an alternative view. In recent years, writing has emerged as a central aspect of becoming literate. Research in cognitive psychology has shown that writing is a highly complex activity involving a degree of planning unknown in everyday conversational uses of language. At the same time, developmental studies have revealed that when young children are asked to "write," they show a surprisingly sophisticated understanding of the representational constraints of alphabetic writing systems. They show this understanding long before they can read conventional writing on their own. The rich structure of meanings involved in the word text provided the glue that brought together a group of scholars from several disciplines in an international workshop held in Rome. Reflecting the state of the field at the time, the majority of the workshop participants were scholars working in languages other than English, especially the romance languages. Their work mirrors a linguistic and psychological research tradition that Anglophone scholars knew little of until recently. This volume provides English-language readers with updated versions of the papers presented at the meeting. The topics discussed at the workshop are represented in the chapters as follows: * the relationship between acquisition of language and familiarity with written texts; * the reciprocal "permeability" between spoken and written language; * the initial phases of text construction by children; and * the educational conditions that facilitate written language acquisition and writing practice.