This is a book about life, how to make the most of it, how to find your balance when you are working long days and trying to be happy and fulfilled. Mireille Guiliano has written the kind of book she wishes she had been given when starting out in the business world and had at hand along the way.She draws on her own experiences at the forefront of women in business to offer lessons, stories, helpful hints - and even recipes! - that can make the working world a happier and more satisfying part of a well-balanced life. Mireille talks about style, communication skills, risk taking, leadership, etiquette, mentoring, personal relationships and much more, all from a perspective of three decades in business. This book is about helping women (and a few men, peut-etre) feel good about themselves, being challenged and engaged in our working lives, and always looking for pleasure in every single day.

Savoir-Faire is a comprehensive account of France’s rich culinary history, which is not only full of tales of haute cuisine, but seasoned with myths and stories from a wide variety of times and places—from snail hunting in Burgundy to female chefs in Lyon, and from cheese appreciation in Roman Gaul to bread debates from the Middle Ages to the present. It examines the use of less familiar ingredients such as chestnuts, couscous, and oysters; explores French food in literature and film; reveals the influence of France’s overseas territories on the shape of French cuisine today; and includes historical recipes for readers to try at home.

Savoir-Faire meaning know-how or skill, is a wide-ranging language course for undergraduate learners of French. It focuses on communication skills in areas that graduates will need if they are to use their knowledge of French professionally, focusing particularly on: * report writing * translating and interpreting * making presentations. Savoir-Faire comprises a course book, teacher's book and three 60-minute audio cassettes. Each of the ten chapters deals with a distinct topic and set of skills and is built around the audio recordings and written texts, all taken from authentic sources. Although designed with first-year students in mind, with its emphasis on transferable skills, Savoir-Faire could be successfully adapted for use with second and final-year students.

Artist and designer Marin Montagut takes readers inside twenty of his favorite quintessentially Parisian locations, seemingly untouched by time, that provide rich creative inspiration. Discover the studios and shops where artisans hand­craft and sell exquisite items on-site in charming Parisian locations where the skill has been passed on for decades—or centuries—of continuous operation. These often-hidden gems provide unique details that will inspire designers, artists, and creatives of all stripes. To source the unique elements that can define the character of a room, clients—such as the Metro­politan Museum—have ordered custom decorative curtain tassels from Passementerie Verrier since 1753. A visit to Boiseries Féau can transform even the humblest apartment into a château interior with a restored carved door or elaborate molding. A la Providence and its array of hardware and fittings from every decorative period is a home renovator’s heaven. For the artist—the finest supplies and the dreamiest ateliers are peppered through the capital. Degas’s graceful dancers were drawn with pigments from the Maison du Pastel, which has hand-rolled a mesmer­izing palette of colors according to their secret trademarked formula since 1720. Fashion designers have chosen from the thousands of hat trimmings, buttons, ribbons, and sumptuous fabrics in stock at Ultramod since 1832. Revel in the city’s artisanal traditions; this book is a vibrant source of inspiration in twenty quaint, time­less spaces.

Spanish cuisine is a melting-pot of cultures, flavors, and ingredients: Greek and Roman; Jewish, Moorish, and Middle Eastern. It has been enriched by Spanish climate, geology, and spectacular topography, which have encouraged a variety of regional food traditions and “Cocinas,” such as Basque, Galician, Castilian, Andalusian, and Catalan. It has been shaped by the country’s complex history, as foreign occupations brought religious and cultural influences that determined what people ate and still eat. And it has continually evolved with the arrival of new ideas and foodstuffs from Italy, France, and the Americas, including cocoa, potatoes, tomatoes, beans, and chili peppers. Having become a powerhouse of creativity and innovation in recent decades, Spanish cuisine has placed itself among the best in the world. This is the first book in English to trace the history of the food of Spain from antiquity to the present day. From the use of pork fat and olive oil to the Spanish passion for eggplants and pomegranates, María José Sevilla skillfully weaves together the history of Spanish cuisine, the circumstances affecting its development and characteristics, and the country’s changing relationship to food and cookery.

"Enter Elaine Louie, a New York Timesstaffer who writes on food, design, and style. What better person to suss out the spots where the most stylish of Londoners dine while staying solvent? Tracking down leads from architects, curators, designers, and other sources with discriminating taste and exacting palates, Louie profiles fifty venues that would be considered great finds at any price and where a meal (not counting tip and beverage) can be enjoyed for less than $25. The restaurants range across ethnicities, and include a substantial number of traditional British and Continental restaurants. They deliver on decor (cool, charming, and/or beautiful) and the food (not necessarily three-course meals, but sometimes more modern, light dining) is always memorable. Follow the leads of fashionable epicures to- aker & Spice, a chic spot favored by the impeccably dressed yummy mummies, young mothers who savor the best quiches in London and golden-crusted meat pies filled with baby veggies fresh from the British countryside the darling and simple cafe atop four floors of fashion in the hip Dover Street Market, centrally located near Bond Street Crazie Homies in hip Westbour

A richly illustrated history of The Rideau Club, which was founded 150 years ago by Sir John A. Macdonald and Sir George E. Cartier. A highly accessible account of the Club's history and enduring place in the nation's capital, and the story of its evolution with vignettes of how certain members made and continue to make it a very special place.