Paris's - Shopping2000.com

The Paris Showroom

In Nazi-occupied Paris, a talented designer must fight for her life by creating art for her enemies. From New York Times bestselling author Juliet Blackwell comes an extraordinary story about holding on to hope when all seems lost. Art lover Capucine Benoit works alongside her father to produce fans of rare feathers, beads, and intricate pleating for the haute couture fashion houses. But after the Germans invade Paris in June 1940, Capucine and her father must focus on mere survival-until they are betrayed to the secret police and are both arrested for his political beliefs. Capucine saves herself from deportation to Auschwitz by highlighting her connections to Parisian design houses, and she is sent to a little-known prison camp located in the heart of Paris, within the Lévitan department store. There, hundreds of prisoners are forced to sort through, repair, and put on display the massive quantities of art, furniture, and household goods looted from Jewish homes and businesses. Forced to wait on German officials and their wives and mistresses, Capucine struggles to hold her tongue in order to survive, remembering happier days spent in the art salons, ateliers, and jazz clubs of Montmartre in the 1920s. Meanwhile, Capucine's estranged daughter, Mathilde, remains in the care of her conservative paternal grandparents, who prosper under the Nazi occupation. They counsel Mathilde to accommodate herself to the new regime, but after her mother is arrested and then a childhood friend goes missing, the usually obedient Mathilde finds herself drawn into the shadowy world of Paris's Résistance fighters. As her mind opens to new ways of looking at the world, Mathilde also begins to see her unconventional mother in a different light. When an old acquaintance arrives to go "shopping" at the Lévitan department store on the arm of a Nazi officer and secretly offers to help Capucine get in touch with Mathilde, this seeming kindness could have dangerous consequences. Story Locale: Paris, France, WWII

Shop: buecher
Price: 16.99 EUR excl. shipping

Niele Toroni

"If I had to sum up Niele Toroni in one word, without hesitation that word would be 'loyalty'. Loyalty in friendship, for I have had the joy of sharing his artistic adventure and epicurean side for more than thirty years. And loyalty in his work, because I know no other artist who has followed the same path without ever deviating from his goal." Yvon Lambert, _uvres sur papier et photographies, La Collection Yvon Lambert dialogue avec des artistes contemporains, Yokohama Museum of Art, 1998The fourth volume of the Lambert Collection art book series had to be devoted to Niele Toroni and Yvon Lambert, such is the strength of the relationship between the collector and the artist. Their relationship began back in 1970 when Toroni presented his first exhibition at the gallery, and continues through 2021, when the Lambert Collection will be exhibiting its full catalogue of the artist's work, spotlighting two works produced in situ for the museum opening in 2000, composed of a series of paintings on paper, tracing paper, canvas, wood, and even on a school blackboard. This book of the exhibition contains gallery views as well as an interview between Niele Toroni and Yvon Lambert.For more than fifty years, Niele Toroni has been developing a subversive and radical vision of the pictorial act. As early as 1966, his method had already begun to take shape, using a brush no.50 to print repetitive brushstrokes at regular 30-cm intervals. This work was presented for the first time in 1967, beside Daniel Buren, Olivier Mosset and Michel Parmentier, in the pop-up exhibition "Manifestation I" at the 18th Young Painter's Fair at Paris's Museum of Modern Art. The "work/painting" - as the painter calls it - consists of a reproducing a single, minimal, systematic gesture, "which is never the same". The work/painting has no story to tell and no underlying message to convey. What matters is what you see. The works "reboot" our visual experience. Changing viewers' perceptions is Niele Toroni's great ambition; for him, painting means "learning to see again".

Shop: buecher
Price: 17.99 EUR excl. shipping

The Bread Baker's Apprentice, 15th Anniversary Edition: Mastering the Art of Extraordinary Bread [A Baking Book]

WINNER OF THE JAMES BEARD AND IACP AWARD • Learn the art of bread making through techniques and recipes for making pizza dough, challah, bagels, sourdough, and more! "For the professional as well as the home cook, this book is one of the essentials for a bread baker's collection."-Nancy Silverton, chef and co-owner, Mozza Restaurant Group Co-founder of the legendary Brother Juniper's Bakery, author of ten landmark bread books, and distinguished instructor at the world's largest culinary academy, Peter Reinhart has been a leader in America's artisanal bread movement for more than thirty years. Never one to be content with yesterday's baking triumph, however, Peter continues to refine his recipes and techniques in his never-ending quest for extraordinary bread. In this updated edition of the bestselling The Bread Baker's Apprentice, Peter shares bread breakthroughs arising from his study in France's famed boulangeries and the always-enlightening time spent in the culinary college kitchen with his students. Peer over Peter's shoulder as he learns from Paris's most esteemed bakers, like Lionel Poilâne and Phillippe Gosselin, whose pain à l'ancienne has revolutionized the art of baguette making. Then stand alongside his students in the kitchen as Peter teaches the classic twelve stages of building bread, his clear instructions accompanied by more than 100 step-by-step photographs. You'll put newfound knowledge into practice with fifty master formulas for such classic breads as rustic ciabatta, hearty pain de campagne, old-school New York bagels, and the book's Holy Grail-Peter's version of the famed pain à l'ancienne, as well as three all-new formulas. En route, Peter distills hard science, advanced techniques, and food history into a remarkably accessible and engaging resource that is as rich and multitextured as the loaves you'll turn out. In this revised edition, he adds metrics and temperature conversion charts, incorporates comprehensive baker's percentages into the recipes, and updates methods throughout. This is original food writing at its most captivating, teaching at its most inspired and inspiring-and the rewards are some of the best breads under the sun.

Shop: buecher
Price: 34.99 EUR excl. shipping

Helga Paris. Leipzig Hauptbahnhof 1981/82

Der Leipziger Hauptbahnhof war in den 1970er Jahren ein uneingelöstes Versprechen auf Welt. Die Züge quietschten herzzerreißend, die Lautsprecheransagen verhallten im Nirwana der riesigen Bahnhofshalle. Es war ein einfacher, lauter, mechanischer Ort. Reisende und das Personal hatten sich in den unterschiedlichen Räumen des Ankommens und Abfahrens eingerichtet. In der Mitropa, wo das Geschirr selbst abgeräumt werden musste, versammelten sich sämtliche soziale Schichten - 24 Stunden lang. Die Zeit scheint auf den rund 80 Schwarz-Weiß-Fotografien von Helga Paris nicht voranzuschreiten. Man sieht nur selten jemanden nach einem Zug hasten. Uhren gibt es nicht. Alle warten: die Klofrau auf das Schichtende, die Lotterieverkäuferin auf den nächsten Glückssucher, die Rentnerin auf ihr Bier. Helga Paris' Serie ist eine meisterhafte Milieustudie mit unverwechselbaren Charakteren gelungen - die Randfiguren bestimmen die Szenerie des unendlichen Wartesaals.Helga Paris (1938) ist eine der wichtigsten deutschen Fotografinnen. Sie wurde mit ihrem Band »Diva in Grau« berühmt, in dem sie den Verfall der Altstadt von Halle / Saale in den 1980er Jahren festhielt und damit das Ende der DDR vorwegnahm.In the 1970s, Leipzig central station was an unfulfilled promise to the world. The trains creaked and squealed piteously and the loudspeaker announcements went unheard in the nirvana of the huge station hall. It was a simple, loud, mechanical place. Travellers and staff had settled themselves into the different rooms for arrivals and departures. In the Mitropa, where the dish- es had to be cleared away by themselves, all the different social strata gathered together-for twenty-four hours. Time seems to stand still in Helga Paris's eighty black-and-white photographs. Only rarely do you see anyone hurrying for a train. There are no clocks. Everyone is waiting: the toilet attendant for the end of her shift, the woman selling lottery tickets for the next person seeking to make their fortune, the pensioner for her beer. Helga Paris' series is a masterful study of a particular milieu with unmistakable characters-the marginal figures define the scenery of the endless waiting room.Helga Paris (b. 1938) is one of the most important photographers in Germany. She made a name for herself with her volume Diva in Grau, in which she recorded the decline of the historic town centre of Halle / Saale in the 1980s, thus anticipating the end of the GDR.

Shop: buecher
Price: 20.60 EUR excl. shipping

Sweet Paris (eBook, ePUB)

A dazzling cookbook featuring 59 seasonal dessert recipes with American and French influences, accompanied by exquisite photographs and tips on serving and hosting with French flair for any occasion, from a casual afternoon teatime to an intimate dinner party to a festive holiday gathering.Moving to Paris in the winter of 2012, California native Frank Adrian Barron reveled in exploring his new city. Exploring Paris's different arrondissements, he would sample the assortment of patisseries on offer in eachMadeleines, macarons, éclairs, Paris-Brest, mont-blancs, and other sweet, buttery delicacies.But as much as he loved these delicate confections, he eventually found himself longing for a taste of home. To satisfy his cravings, he began recreating in his Paris kitchen the classic desserts he'd enjoyed growing up in Southern Californiachildhood favorites like his mom's signature Cinnamon Brown Sugar Bundt Cake, Lemon Bars, and classic American-style layer cakes. When word of his delicious desserts spread, Frank went from hosting intimate afternoon cake parties for friends to baking for local cafes. Soon he was known best for making French desserts inspired by American ingredients and American desserts with bit of French flair. His profile rose with notice from French and American publications, including Time Out Paris, Bake from Scratch, and Fou de Pâtisserie, and soon, Frank was hosting cake decorating workshops in his Marais apartment, accepting commissions, and developing a devoted following as @cakeboyparis on Instagram. In Sweet Paris, Frank brings together the best elements of French style and American baking. Inspired by the tradition of l'heure du goûter, a daily French tradition similar to British teatime, and autour de la table, the idea of gathering around the table with good friends and delicious food, Sweet Paris is a love letter to the sublime world of desserts and the City of Light. Here are 75 recipes for irresistible baked goods, organized by season, using the peak fruits and flavors of each, including:SpringCherry Blossom Financiers, Coconut Pineapple Layer Cake, Rhubarb Tart, Very Vanilla Cake SummerStrawberry Tart, Chocolate Cherry Layer Cake, Lavender Honey Madeleines, Pavlova with Summer BerriesFallMirabelle Upside Down Cake, Apple Cardamom Tea Cake, Praline All Day Cake, Gâteau OperaWinterMedjool Date Cake in Orange Caramel Sauce, White Chocolate and Cassis Bûche de Noël, Lemon Meringue Cake, Blood Orange Mini Bundts, Alsatian GingerbreadIn addition, Frank offers tips and advice for becoming a quintessential Parisian host, including creating stunning floral arrangements, creating the perfect cheese plate, setting the table with French flair, and much more. Illustrated with Joann Pai's gorgeous photographs, this wonderful cookbook and style guide delivers a taste of sweet Paris no matter where you are.

Shop: buecher
Price: 15.99 EUR excl. shipping

Sweet Paris

A dazzling cookbook featuring 59 seasonal dessert recipes with American and French influences, accompanied by exquisite photographs and tips on serving and hosting with French flair for any occasion, from a casual afternoon teatime to an intimate dinner party to a festive holiday gathering. Moving to Paris in the winter of 2012, California native Frank Adrian Barron reveled in exploring his new city. Exploring Paris's different arrondissements, he would sample the assortment of patisseries on offer in each—Madeleines, macarons, éclairs, Paris-Brest, mont-blancs, and other sweet, buttery delicacies. But as much as he loved these delicate confections, he eventually found himself longing for a taste of home. To satisfy his cravings, he began recreating in his Paris kitchen the classic desserts he'd enjoyed growing up in Southern California—childhood favorites like his mom's signature Cinnamon Brown Sugar Bundt Cake, Lemon Bars, and classic American-style layer cakes. When word of his delicious desserts spread, Frank went from hosting intimate afternoon cake parties for friends to baking for local cafes. Soon he was known best for making French desserts inspired by American ingredients and American desserts with bit of French flair. His profile rose with notice from French and American publications, including Time Out Paris, Bake from Scratch, and Fou de Pâtisserie, and soon, Frank was hosting cake decorating workshops in his Marais apartment, accepting commissions, and developing a devoted following as @cakeboyparis on Instagram. In Sweet Paris, Frank brings together the best elements of French style and American baking. Inspired by the tradition of l'heure du goûter, a daily French tradition similar to British teatime, and autour de la table, the idea of gathering around the table with good friends and delicious food, Sweet Paris is a love letter to the sublime world of desserts and the City of Light. Here are 75 recipes for irresistible baked goods, organized by season, using the peak fruits and flavors of each, including: Spring—Cherry Blossom Financiers, Coconut Pineapple Layer Cake, Rhubarb Tart, Very Vanilla Cake Summer—Strawberry Tart, Chocolate Cherry Layer Cake, Lavender Honey Madeleines, Pavlova with Summer Berries Fall—Mirabelle Upside Down Cake, Apple Cardamom Tea Cake, Praline All Day Cake, Gâteau Opera Winter—Medjool Date Cake in Orange Caramel Sauce, White Chocolate and Cassis Bûche de Noël, Lemon Meringue Cake, Blood Orange Mini Bundts, Alsatian Gingerbread In addition, Frank offers tips and advice for becoming a quintessential Parisian host, including creating stunning floral arrangements, creating the perfect cheese plate, setting the table with French flair, and much more. Illustrated with Joann Pai's gorgeous photographs, this wonderful cookbook and style guide delivers a taste of sweet Paris no matter where you are.

Shop: buecher
Price: 22.99 EUR excl. shipping