ISBN 10: 0804148856 / ISBN 13: 9780804148856
Usato / Quantità: 0
Copie del libro da altre librerie
Mostra tutte le  copie di questo libro

Libro

Purtroppo questa copia non è più disponibile. Di seguito ti proponiamo una lista di copie simili.

Descrizione:

This Book is in Good Condition. Clean Copy With Light Amount of Wear. 100% Guaranteed. Codice inventario libreria

Su questo libro:

Book ratings provided by Goodreads):
3,63 valutazione media
(2.491 valutazioni)

Riassunto: Provence, 1970 is about a singular historic moment. In the winter of that year, more or less coincidentally, the iconic culinary figures James Beard, M.F.K. Fisher, Julia Child, Richard Olney, Simone Beck, and Judith Jones found themselves together in the South of France. They cooked and ate, talked and argued, about the future of food in America, the meaning of taste, and the limits of snobbery. Without quite realizing it, they were shaping today’s tastes and culture, the way we eat now. The conversations among this group were chronicled by M.F.K. Fisher in journals and letters—some of which were later discovered by Luke Barr, her great-nephew. In Provence, 1970, he captures this seminal season, set against a stunning backdrop in cinematic scope—complete with gossip, drama, and contemporary relevance.

Review: An Amazon Best Book of the Month, October 2013: Over the long last weeks of 1970, the era’s true tastemakers--Julia Child, M.F.K. Fisher, James Beard, Simone Beck, and Judith Jones, among others--serendipitously found themselves gathered in Southern France. Decades later, Luke Barr, M.F.K. Fisher’s grand-nephew, discovered her journals and letters and set about recreating this time of improbably wonderful convergence, when they cooked, feasted, and talked deep into the night, arguing about technique and taste until loyalties were redrawn and opinions reinvented. Beard, Childs, and Fisher each came away with new visions for a new American food culture, distinctly different from their culinary heartland of France. With Fisher’s instinct for elegantly simple and sensuous detail, Barr immerse us in this sea change, when our collective culinary ambition started its shift from Mastering the Art of French Cooking to The Art of Simple Food. --Mari Malcolm

Le informazioni nella sezione "Su questo libro" possono far riferimento a edizioni diverse di questo titolo.

Dati bibliografici

Condizione libro: Used

I migliori risultati di ricerca su AbeBooks

1.

Luke Barr
Editore: Books on Tape, United States (2013)
ISBN 10: 0804148856 ISBN 13: 9780804148856
Nuovi Quantità: 10
Da
Book Depository hard to find
(London, Regno Unito)
Valutazione libreria
[?]

Descrizione libro Books on Tape, United States, 2013. CD-Audio. Condizione libro: New. Language: N/A. Brand New. Codice libro della libreria BTE9780804148856

Maggiori informazioni su questa libreria | Fare una domanda alla libreria

Compra nuovo
EUR 70,81
Convertire valuta

Aggiungere al carrello

Spese di spedizione: GRATIS
Da: Regno Unito a: U.S.A.
Destinazione, tempi e costi

2.

Editore: Unknown (2002)
ISBN 10: 0804148856 ISBN 13: 9780804148856
Usato Quantità: 1
Da
Books Express
(Portsmouth, NH, U.S.A.)
Valutazione libreria
[?]

Descrizione libro Unknown, 2002. Audio CD. Condizione libro: Good. Ships with Tracking Number! INTERNATIONAL WORLDWIDE Shipping available. May not contain Access Codes or Supplements. Buy with confidence, excellent customer service!. Codice libro della libreria 0804148856

Maggiori informazioni su questa libreria | Fare una domanda alla libreria

Compra usato
EUR 81,42
Convertire valuta

Aggiungere al carrello

Spese di spedizione: GRATIS
In U.S.A.
Destinazione, tempi e costi