Le Livre Blanc, a "white paper" on homosexual love, was first published anonymously in France by Cocteau's contemporary Maurice Sachs and was at once decried as by the critics as obscene. It is now possible to issue it under Cocteau's name. The semi-autobiographical narrative describes a youth's love affairs with a succession of boys and men during the early years of this century. The young man's self-deceptive attempts to find fulfilment, first through women and then by way of the church, are movingly conveyed; the book ends with a strong plea for male homosexuality to be accepted without censure. The book is fully illustrated and includes many woodcuts by the author.

Le Livre Blanc is a cookbook that reinvents cuisine. Anne-Sophie Pic has taken the long-established culinary traditions of her family and her country, and re-imagined them through a contemporary and exhilarating approach to texture, form and flavor. The book includes 50 recipes that, like those of another culinary inventor, Heston Blumenthal, both inspire and amaze. From foams and emulsions, to working with sous-vide and siphons, the recipes transform the everyday, and the not-so-everyday, into the extraordinary. Throughout the book Pic delivers insights into her creative process, including the interplay of imagination and memory in creating dishes, and the associations between flavours and textures that make her cooking unique.

In August 1914, the German Army invaded the neutral nation of Belgium, violating a treaty that the German chancellor dismissed as a "scrap of paper." The invaders terrorized the Belgians, shooting thousands of civilians and looting and burning scores of towns, including Louvain, which housed the country's preeminent university. The Rape of Belgium recalls the bloodshed and destruction of the 1914 invasion, and the outrage it inspired abroad. Yet Larry Zuckerman does not stop there, and takes us on a harrowing journey over the next fifty months, vividly documenting Germany's occupation of Belgium. The occupiers plundered the country, looting its rich supply of natural resources; deporting Belgians en masse to Germany and northern France as forced laborers; and jailing thousands on contrived charges, including the failure to inform on family or neighbors. Despite the duration of the siege and the destruction left in its wake, in considering Belgium, neither the Allies nor the history books focused on the occupation, and instead cast their attention almost wholly on the invasion. Now, The Rape of Belgium draws on a little-known story to remind us of the horrors of war. Further, Zuckerman shows why the Allies refrained from punishing the Germans for the occupation and controversially suggests that had the victors followed through, Europe's reaction to the rise of Nazi Germany might have taken a very different course.

During World War II, a young German girl's curiosity leads her to discover something far more terrible than the day-to-day hardships and privations that she and her neighbors have experienced.

The European Centre for Modern Languages (ECML) works to promote innovations in the teaching and learning of modern languages. This volume contains the proceedings of the third international colloquy which was attended by experts from over 30 countries and was organised in co-operation with the European Commission's Directorate-General for Education and Culture.

Raymond Blanc knows more about food than pretty much anyone else. His cooking has been described as 'an extraordinary process of creativity, passion, subtlety, indeed genius'. His life and career to date have been utterly dedicated to the search for culinary perfection. Raymond is entirely self-taught and over the years has been developing and refining his philosophy of food and eating. Such is his reputation that his restaurant, Le Manoir, was awarded two Michelin stars even before it opened in 1984, and it remains one of our premier destination restaurants. He has taught many of Britain's most successful chefs, including Marco Pierre White and Heston Blumenthal. Now, for the first time Raymond is going to share the fruits of all that hard work and experimentation, and reveal the secrets of his gastronomy. Woven around stories from his years at the sharp end of the food business are his thoughts about where food is going and a passionate appeal for sustainable cuisine. Essential reading for anyone with an interest in food and cooking, this is the definitive book by a culinary genius.

Bring a bit of France into your kitchen thanks to legendary, Michelin-starred chef Raymond Blanc. In this straightforward, easy-to-follow recipe book with specially commissioned photography, Raymond shows how simple, delicious and rewarding cooking the French classics can be! 'Fabulous' -- ***** Reader review 'Simple French Cookery. It does what is says on the cover!' -- ***** Reader review 'Best cookery book I own' -- ***** Reader review 'Very delicious and so very easy to follow - perfect' -- ***** Reader review 'A masterpiece' -- ***** Reader review **************************************************************************** In Simple French Cookery, Raymond Blanc demystifies French cuisine and demonstrates how enjoyable the simple, creative act of cookery can be. He describes the basic techniques needed to create traditional French food, details key ingredients and demonstrates 40 simple-to-follow versions of the most well-known French dishes. With step-by-step instructions, specially commissioned colour photographs to accompany every stage from start to finish, and menu planners, all 40 recipes - covering meat and vegetarian dishes as well as sweet treats - are quick and easy to prepare and use readily available ingredients. You are in safe hands with Raymond - his foolproof instructions guarantee excellent results every time, whether you've chosen to cook a French onion soup or a Chicken fricassée... Why not choose: Moules marinière Poached asparagus with mustard Pan-fried fillet of sea bream with ratatouille and tomato coulis Coq au vin Provençal rack of lamb with crushed peas Pot-au-feu with braised pork belly Gratin dauphinois Stuffed tomatoes Crème caramel Tarte Tatin

Both a personal memoir and a French novelist's encounter with American reality, White Dog is an unforgettable portrait of racism and hypocrisy. Set in the tumultuous Los Angeles of 1968, Romain Gary's story begins when a German shepherd strays into his life: "He was watching me, his head cocked to one side, with that unbearable intensity of dogs in the pound waiting for a rescuer." A lost police canine, this "white dog" is programmed to respond violently to the sight of a black man and Gary's attempts to deprogram it—like his attempts to protect his wife, the actress Jean Seberg; like her endeavors to help black activists; like his need to rescue himself from the "predicament of being trapped, lock, stock and barrel within a human skin"—lead from crisis to grief. Using the re-education of this adopted pet as a metaphor for the need to quash American racism, Gary develops a domestic crisis into a full-scale social allegory.