Kirjahaku
Etsi kirjoja tekijän nimen, kirjan nimen tai ISBN:n perusteella.
1000 tulosta hakusanalla Hervé Pierre
Jacqueline avait trois amours: son Jean, la couture et la passion des voyages. Son Jean lui fut retir bien trop t t. De la guerre d'Indochine, il en reviendra gravement bless . Elle veillera sur lui pendant seize longs mois et l'accompagnera jusqu' son dernier souffle. Sa vie ressemblera pourtant un conte de f es et son amour de la couture lui permettra de franchir le Rubicon plusieurs reprises. Sur son chemin, elle fera la rencontre de personnages haut en couleur qui lui ouvriront les portes du succ s. Ses doigts en or seront associ s de nombreuses robes d'exception au nom des plus prestigieuses Maisons de Haute Couture parisiennes. Un roman, que ma vie se plaisait-elle dire. Jacqueline, c'est aussi 24 ans de voyages travers le monde, admirer les merveilles que M re nature a fa onn es de ses mains. Lire De l'or au bout des doigts, c'est remonter le temps sur pr s d'un si cle dans ce qu'il avait de plus s duisant mais aussi de plus d chirant. Illustration couverture: peinture sur toile de Nicole Saint, artiste peintre.
Fr. Grosjean has listened intensely to youth, and in engaging ways speaks to the heart of love, both a gift from God, and a challenge. This book stands out because it speaks directly to the practice of love, and so its text is simple but powerful.
This is the first full-length study to cover the complete texts of Hervé Guibert (1955–1991), offering a thorough documentation of his literary output. The book is guided by Guibert’s relation to the novel, a major line of enquiry throughout, as well as his experimentation with voices in particular. One of Boulé’s main contentions is that Guibert arrives at the creation of a new literary genre, the roman faux, with the publication of his best-known work To the Friend who did not save my life. The book ends by considering the works Guibert produced after he was diagnosed as HIV positive, within the parameter of the voices of the self.
HERVÉ GUIBERT : L'entreprise de l'écriture du moi
Jean-Pierre Boulé
Critiques Littéraires
2022
nidottu
Quand une jeune beaut , mari e un riche homme d'affaires jaloux et violent, plus de deux fois son a n , perd un diamant de 5 carats en batifolant dans une crique romantique avec son jeune amant, ses jours sont videmment compt s. Pourra-t-elle faire confiance Marc, le scaphandrier recrut par sa meilleure amie, Dominique ? Et qui est ce myst rieux personnage qui pie dans l'ombre les mouvements des chasseurs de diamant ? Un concurrent ou un fant me surgi du pass ? La seule chose de s re est que le d nouement ne sera pas celui que l'on attend.
Pierre Klossowski
Hervé Castanet
Peter Lang AG, Internationaler Verlag der Wissenschaften
2014
nidottu
This book examines the many facets of the work of Pierre Klossowski (1905–2001). Klossowski first established himself as a writer and was known and admired by peers such as Bataille, Blanchot, Gide, Foucault, Deleuze and Lacan. But in 1972 he gave up writing to devote himself to his ‘mutism’: painting made up of large coloured drawings. In time he became as famous a painter as he had been a writer and theorist. Klossowski now has two separate groups of commentators: those concerned with his writings and those with his painting, with little overlap between the two. Here, this separation is explicitly removed. Klossowski’s entire œuvre revolved around the concept of the gaze. Rarely has the gaze been so radically interpreted – as an active, mobile, evanescent object that breaks down the connections between representation and the visible. How is one to see the invisible divinity? This question plagued Klossowski, and he displaced it onto pornographic rituals. The pantomime of spirits is the scene, fixed in silence, where bodies meet – a knotting of desiring body and dogmatic theology. A creator of simulacra, Klossowski attempted to exorcise the ‘obsessive constraint of the phantasm’ that subjugated him in all these scenes. Translated from the French by Adrian Price in collaboration with Pamela King.
Les Noms de Lieux de France Portant Votre Nom de Famille: Les Hervé (et leurs variantes)
Pierre Petour; Romain Grouazel-Krauss
Createspace Independent Publishing Platform
2018
nidottu
D'O VIENT VOTRE NOM DE FAMILLE ? R pondez enfin cette question concernant tous les noms de famille fran ais gr ce la microtoponymie de France et retrouvez l'aiguille dans la meule de foin parmi les huit millions de lieux-dits enregistr s sur le territoire de l'Hexagone. D passez vos espoirs g n alogiques les plus lev s et retrouvez, en quelques pages, l'origine g ographique de votre nom ainsi que les hameaux o v curent vos anc tres il y a mille ans de cela Ce num ro contient non seulement une liste de tous les lieux-dits portant le nom de famille Herv mais galement six cartes: * Carte de France de tous les toponymes Herv * Carte des lieux-dits en -ker * Carte des lieux-dits en -ville- datant des X et XI si cles * Carte des lieux-dits en -i re et -erie datant du XII si cle * Carte des lieux-dits en clos- rappelant les grands d frichements du Moyen- ge * Carte des lieux-dits du culte de St Herv Mots Cl s: G n alogie Herv , origine des Herv , origine du nom de famille Herv , patronyme Herv , tymologie nom de famille Herv , nom de famille fran ais, lieux-dits Herv , lieudits Herv , toponymie Herv , anthroponymie Herv , microtoponymie Herv
Paradigmes des relations internationales
Hervé Kiana Nsiabar; Pierre Tshinanga Ngelu
ÉDITIONS UNIVERSITAIRES EUROPÉENNES
2022
nidottu
Pierre Hermé is universally acknowledged as the king of French pastry with shops in Tokyo, Paris and London. He is the best, and has even been described as a couturier of pastry. This is a man at the top of his art and there is no question his macarons are in a league of its own. Macarons are the aristocrats of pastry; these brightly coloured, mini meringues, daintily sandwiched together with gooey fillings, have become a holy grail for cookery fanatics and there are even food blogs dedicated to them. Like Pierre Hermé?s famous macarons, it would be difficult for any macaron book to surpass this one and indeed the hardback edition has been a universal bestseller (still in print 978-1-908117-23-6). There are 208 pages of recipes and beautiful food photography, and because making macarons is mostly about technique, rather than just a standard recipe, readers will appreciate the 32-step-by-step photo-illustrated instructions for making shells and fillings. All the classics are here like dark chocolate, praline, coffee, and pistachio, but others feature the more unusual macarons that Hermé is justly famous for: Isfahan is one, with lychee, rose and raspberry, Arabesque with apricot and pistachio, Satine with passion fruit, orange and cream cheese, Mandarin and pink pepper, black truffles, balsamic vinegar as well as a bright-green macaron filled with fresh mint. Anyone interested in making macarons will find MACARONS the best book in print.
Including more than 60 elegantly illustrated recipes, Pierre Hermé Macarons is the definitive guide to macarons. The uncontested leader of French pastry chefs, Pierre Hermé has made the macaron famous, one of the most coveted, sought-after desserts from Tokyo to Paris to New York. In this comprehensive look at the beloved pastry, the classics such as vanilla and chocolate are explored alongside Hermé’s masterful inventions. His entirely original and inspired flavour combinations—such as cucumber and tangerine, wasabi cream and strawberry, and hazelnut and asparagus—make it clear why Hermé’s macarons are famous the world over. The genius pâtissier’s best macarons, including many of his newest recipes, are revealed for the first time in a gorgeous volume that almost rivals the beauty of the exquisite creations featured within. Hardcover includes a removable step-by-step guide to techniques used throughout the book.
Renowned French pastry chef Pierre Herm displays his artistic mastery in this homage to chocolate through recipes that highlight the diversity of the world's favorite ingredient in all its forms. Nicknamed the "Picasso of Pastry" by Vogue magazine, master p tissier Pierre Herm has revolutionized traditional pastry-making. Insatiably creative, in this new volume Herm returns to his first passion--chocolate. Retracing his passionate love affair with the versatile cacao bean, this work reveals daring creations that display the celebrated pastry chef's signature innovative style, which has transformed the realm of p tisserie. It includes thirty-five recipes, from original combinations such as chocolate, banana, and ginger cake or chocolate and lemon madeleines to rich, iconic desserts like his Infiniment Chocolat Baba Cake, Infiniment Chocolat Macaron, or yuzu-flavored clair Azur. Following an intense, synergetic collaboration with photographer Sergio Coimbra, this unique book pays homage to the purity and simplicity of chocolate and its diverse forms and textures. Under Coimbra's lens, every facet of chocolate is captured in its essence, tempting the reader to enjoy the myriad delights that constitute Pierre Herm 's extraordinary chocolate repertoire.
Renowned French pastry chef Pierre Herm displays his artistic mastery in this homage to chocolate through recipes that highlight the diversity of the world's favorite ingredient in all its forms. Nicknamed the "Picasso of Pastry" by Vogue magazine, master p tissier Pierre Herm has revolutionized traditional pastry-making. Insatiably creative, in this new volume Herm returns to his first passion--chocolate. Retracing his passionate love affair with the versatile cacao bean, this work reveals daring creations that display the celebrated pastry chef's signature innovative style, which has transformed the realm of p tisserie. It includes thirty-five recipes, from original combinations such as chocolate, banana, and ginger cake or chocolate and lemon madeleines to rich, iconic desserts like his Infiniment Chocolat Baba Cake, Infiniment Chocolat Macaron, or yuzu-flavored clair Azur. Following an intense, synergetic collaboration with photographer Sergio Coimbra, this unique book pays homage to the purity and simplicity of chocolate and its diverse forms and textures. Under Coimbra's lens, every facet of chocolate is captured in its essence, tempting the reader to enjoy the myriad delights that constitute Pierre Herm 's extraordinary chocolate repertoire.
Pierre Hermé is universally acknowledged as the king of French pastry with shops in Tokyo, Paris and London. He is the best, and has even been described as a couturier of pastry. This is a man at the top of his art and there is no question his macarons are in a league of its own. Macarons are the aristocrats of pastry; these brightly coloured, mini meringues, daintily sandwiched together with gooey fillings, have become a holy grail for cookery fanatics and there are even food blogs dedicated to them. Like Pierre Hermé?s famous macarons, it would be difficult for any macaron book to surpass this one and indeed the hardback edition has been a universal bestseller (still in print 978-1-908117-23-6). There are 208 pages of recipes and beautiful food photography, and because making macarons is mostly about technique, rather than just a standard recipe, readers will appreciate the 32-step-by-step photo-illustrated instructions for making shells and fillings. All the classics are here like dark chocolate, praline, coffee, and pistachio, but others feature the more unusual macarons that Hermé is justly famous for: Isfahan is one, with lychee, rose and raspberry, Arabesque with apricot and pistachio, Satine with passion fruit, orange and cream cheese, Mandarin and pink pepper, black truffles, balsamic vinegar as well as a bright-green macaron filled with fresh mint. Anyone interested in making macarons will find MACARONS the best book in print.