Paris Bistro CookeryKegan Paul International, 2006 - 199 Seiten This volume is a collection of all-new original essays covering everything from feminist to postcolonial readings of the play as well as source queries and analyses of historical performances of the play. The Merchant of Venice is a collection of seventeen new essays that explore the concepts of anti-Semitism, the work of Christopher Marlowe, the politics of commerce and making the play palatable to a modern audience. The characters, Portia and Shylock, are examined in fascinating detail. With in-depth analyses of the text, the play in performance and individual characters, this book promises to be the essential resource on the play for all Shakespeare enthusiasts. |
Inhalt
Hints on culinary procedure page | 11 |
AU RENDEZVOUS DES CAMIONNIEURS | 19 |
LE RUBAN BLEU | 26 |
Urheberrecht | |
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allow to reduce Armagnac bacon Beaujolais Beef Beurre Beurre Blanc Beurre Manié bistro blanched Boeuf boiling bouquet garni Brouilly brown Butter 2 tablespoons Calvados Carrots chicken Chopped Parsley Closed on Sundays cloves Garlic Cognac cook gently Côte court-bouillon cup Butter cup dry White diced dry White Wine Entrecôte escalopes fillets finely chopped fish Foie-Gras fresh Cream frying-pan grated cheese Gratin Gruyère Cheese heat hot serving dish keep hot kitchen Mâcon Maison meat menu minutes Monsieur Moulin-à-Vent Muscadet Mushrooms Omelette Onions Parsley pastry Patron pinch Plat du Jour poach potatoes Pouilly Fumé Poulet prepare recipe Red Wine regional wines restaurant rice Rosé Salt and pepper Sancerre Sauce Béchamel saucepan Sauté serve at once Shallots simmer sliced Spécialités Steak stewpan stirring stuffed sweetbreads tablespoons Butter tablespoons fresh Cream tablespoons Olive Oil teaspoon tomato purée Turbot Veal Stock Veau Wine Vinegar