Chez Jim: 28 books
Monologues for Teens and Twenties
Second Edition
Language: English
Release Date: September 6, 2012
A collection of monologues for young adults from their teens to their twenties, organized by age group and gender, and including both comic and dramatic pieces. Monologues from this very popular collection have been included in three other anthologies.
This second edition includes revised versions of two monologues as well as three additional monologues.
About the Baguette
Exploring the Origin of a French National Icon
Language: English
Release Date: October 11, 2012
Where did the baguette come from? A simple enough question, but this search for an answer ranges from the long breads of Babylon and Egypt to the first long (but wide) breads in France to the gradual evolution of long narrow breads from the eighteenth into the twentieth century, resulting in both...
by Pierre Jean-Baptiste Le Grand d'Aussy, Jim Chevallier
Language: English
Release Date: March 17, 2013
Language: English
Release Date: March 17, 2013
Coffee, tea and chocolate were all still newcomers to France when the eighteenth century historian Le Grand d'Aussy wrote his history of French food and drink. He includes his look at what was then still their recent history in a section on non-alcoholic drinks. But first he looks at the cold ones,...
The Man with Two Heads and His Friends from the Fair
Monologues inspired by the French 18th century fairs
Language: English
Release Date: November 1, 2012
This playful collection of 14 original monologues gives voice to characters and observers from the 18th century French fairs. Before the Revolution, these were a prime source of entertainment for people of all classes. Among those who speak in these monologues are a man with two heads, a rope...
How to Cook a Golden Peacock
Enseingnemenz Qui Enseingnent ? Apareillier Toutes Mani?res de Viandes - A Little-Known Cookbook from Medieval France
Language: English
Release Date: November 1, 2012
An obscure manuscript from the early fourteenth century containing a cookbook, a cookbook unknown in its time and lost until the nineteenth century. Not so extensive or so elegant as Taillevent's "Viandier", it nonetheless includes recipes for a variety of period dishes, made with familiar...
How to Cook an Early French Peacock
De Observatione Ciborum - Roman Food for a Frankish King (Bilingual Second Edition)
Language: English
Release Date: May 21, 2013
Is Anthimus' work the oldest European medieval cookbook? Well, it IS six centuries older than a twelfth century book that has recently been touted as exactly that. In fact, neither is exactly a cookbook; both are works on health which happen to include recipes.
No cookbook has survived from...
by Jim Chevallier
Language: English
Release Date: October 4, 2012
Language: English
Release Date: October 4, 2012
This collection of original scenes for two people presents examples of the kinds of situations frequently seen in television shows such as police and hospital dramas and sitcoms: a doctor revealing test results to a patient, a detective interrogating a suspect, a character scheming to deceive...
by Pierre Jean-Baptiste Le Grand d'Aussy, Jim Chevallier
Language: English
Release Date: September 30, 2014
Language: English
Release Date: September 30, 2014
This excerpt from Le Grand d'Aussy's classic work on the history of French private life explores the history of beer, cider and spirits in France from the Gauls to Le Grand's own time (the late eighteenth century). The history of beer since the Egyptians to its slow growth to popularity in France...
by Jim Chevallier
Language: English
Release Date: November 1, 2012
Language: English
Release Date: November 1, 2012
Paris, art, poetry - they go together so well.
This original collection includes a number of poems on Paris, the Seine, the gargoyles of Notre Dame, the shifting moods of the city and the nostalgia it inspires. A quirky homage to garlic ("Saloon") is followed by a number of poems...
Apres Moi Le Dessert II
A French eighteenth century vegetarian meal
Language: English
Release Date: October 11, 2012
Original pre-Revolutionary vegetarian recipes, most newly translated from French, in a selection inspired by a menu prepared for a fast or "meager" day, when no meat was allowed. Includes eighteenth century preparations for onions, lentils, asparagus, peas, almonds, mushrooms, morels, beans,...
Feasts and All Their Finery
Elegant Dining in Old Regime France
Language: English
Release Date: December 19, 2013
A mechanical horse... A mountain flowing with rose-water... A lake with a boat in full sail.. These were a few of the details of the complex entertainments presented with elegant Medieval meals. Meanwhile, table decoration, which began with abundant flowers and piles of fruit, evolved into complex...
Après Moi, Le Dessert
A French eighteenth century model meal
Language: English
Release Date: October 3, 2012
18th century recipes, most newly translated from French, related to those in a "model meal" from a famous period cookbook:
1st SERVICE - SOUPS AND ENTRÉES
CENTERPIECE: OILLE
6 ENTRÉES Terrine of partridge with cabbage Terrine of filet of duck...
by Pierre Jean-Baptiste Le Grand d'Aussy, Jim Chevallier
Language: English
Release Date: January 9, 2013
Language: English
Release Date: January 9, 2013
Green eggs were popular once, and long before Dr. Seuss, in France. Poached eggs were served with orange juice and spices. Easter eggs inspired not egg hunts, but loud, raucous processions. Cheese might be eaten with sugar and even cinnamon. Brie and Parmesan cheese were popular long before modern...
A Tour of Two Cities
Eighteenth century Paris and London compared
Language: English
Release Date: September 28, 2012
This new translation offers readers of English a unique look at eighteenth century London and England generally, compared to Paris and France in the same period. It was written by the sharp-tongued and observant journalist Linguet, who had moved there to start a French periodical far from French...
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