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Paul West, a young Englishman, arrives in Paris to start a new job - and finds out what the French are really like. They do eat a lot of cheese, some of which smells like pigs' droppings. They don't wash their armpits with garlic soap. Going on strike really is the second national participation sport after petanque. And, yes, they do use suppositories. In his first novel, Stephen Clarke gives a laugh-out-loud account of the pleasures and perils of being a Brit in France. Less quaint than A Year in Provence, less chocolatey than Chocolat, A Year in the Merde will tell you how to get served by the grumpiest Parisian waiter; how to make perfect vinaigrette every time; how to make amour - not war; and how not to buy a house in the French countryside.

Navigating the newly evolving patterns of commerce and trade, the world's most violent weather and the fascinating histories, problems and potentials of the many Pacific states, Simon Winchester's thrilling journey is a grand depiction of the future ocean. From first page to last, How to Write Like Tolstoy is a unique exploration of the act and art of writing, one which enriches our experience of reading both the classics and the best modern fiction, and provokes in us an overwhelming urge to read and to write. "" Jennifer McLagan returns with her new book on one of our least understood flavours. Sparked from memories of eating white grapefruit as a child, this guide has developed into an intricate exploration into the bitter taste experience. The world of the unused and under-loved ingredient is Jennifer's speciality, and with Bitter she opens up her readers' imaginations to the most misunderstood of foods. Her book will not only help you to discover the delights of the radicchio or the dandelion, but show how you can use them to enhance the much sweeter palate we've come to depend upon. Bitter takes you on a journey through the broad range of the bitter scale, from the subtle to the very A Year in the Merde free download pdf bitter as well as a few ingredients that will surprise you. Accompanied with various titbits on the history and science behind these flavours, Jennifer's book brings you an astounding array of beautiful recipes that will entice even the most sweet-toothed to give them a try.

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Author: Stephen Clarke
Number of Pages: 384 pages
Published Date: 01 Mar 2005
Publisher: Transworld Publishers Ltd
Publication Country: London, United Kingdom
Language: English
ISBN: 9780552153072
Download Link: Click Here
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