Book Description
During the reigns of Louis XV (1723-74) and Louis XVI (1774-92), fashion and furniture were not simply meant to be beautiful but were also intended to arouse, attract, and seduce. Published in response to the critically acclaimed and hugely popular exhibition held at the Metropolitan Museum in the fall of 2004, Dangerous Liaisons focuses on fashion and its interplay with the paintings, furniture, and decorative arts of eighteenth-century France. Featuring beautiful color photographs of the exhibition’s installation, details of the garments, and supplementary historical material, the book demonstrates how the extravagant clothing of the period reiterated the splendor of Rococo and Neoclassical interiors.
Customer Reviews:
Oh, my goodness.......2007-09-08
Great text and pictures. I only wish there were more details of the fashion.
Disappointment.......2007-07-31
An overblown production that does not deliver. A waste of photography and an even bigger waste of money.
Reference to 18th century costuming.......2007-07-23
I make porcelain dolls and found this book invaluable for costuming the dolls in authentic dresses.The settings for the costumes is also very inspiring
Angonita Blue Ribbon Dolls
Magnificent detail.......2007-02-13
If you have a penchant for 18th century fashion this is the book for you. As I turned each page I was more and more enamoured with what I saw. The most delicious fabrics and designs, accompanied by authentic furniture and settings.
You can just imagine Marie Antoinette swishing down the corridors of Versailles in one of these magnificent creations... absolutely wonderful!!
Absolutely Beautiful.............2006-11-05
An absolutely beautiful book showing the rooms and dress of that period......
Average customer rating:
- Masterpiece Mangled by Atrocious Translation
- You've Seen the Movie, Now Read the Book!
- The battle of the sexes is evil
- Intelligent, witty and thoroughly engaging
- Absolutely sinful...and so much fun to read
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Les Liaisons dangereuses (Oxford World's Classics)
Pierre Choderlos de Laclos , and
Douglas Parmee
Manufacturer: Oxford University Press, USA
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Dangerous Liaisons
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Jacques the Fatalist (Oxford World's Classics)
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The Princesse de Cleves (Penguin Classics)
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Valmont
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Confessions (Oxford World's Classics)
ASIN: 0192838679 |
Book Description
The complex moral ambiguities of seduction and revenge make Les Liaisons dangereuses (1782) one of the most scandalous and controversial novels in European literature. Its prime movers, the Vicomte de Valmont and the Marquise de Merteuil--gifted, wealthy, and bored--form an unholy alliance and
turn seduction into a game. And they play this game with such wit and style that it is impossible not to admire them, until they discover mysterious rules that they cannot understand. In the ensuing battle there can be no winners, and the innocent suffer with the guilty.
This new translation gives Laclos a modern voice, and readers will be able to judge whether the novel is as "diabolical" and "infamous" as its critics have claimed, or whether it has much to tell us about a world we still inhabit.
Customer Reviews:
Masterpiece Mangled by Atrocious Translation.......2007-08-31
I purchased the Oxford Classic edition of Les Liasons, translated by Douglas Parmee, and much to my chagrin, found the text to be riddled with poor writing and literary anachronisms.
Parmee may be accurately transliterating the French original; I of course cannot read it. But the book he has produced borders on the unreadable. Cecile, an aristocratic French girl of 15, speaks like a besotted 60-year old English gentleman. "Fortunately Mummy's feeling much better today and Madame de Marteuil is coming with the Chevalier Danceny and somebody else but she never comes until late and when you're all alone for such a long time, it gets jolly boring." (pg. 32) Yes, you read that right, "jolly boring." In Parmee's translation, Cecile uses "jolly" quite often, but somehow I cannot imagine a beautiful if naive French girl ever saying "jolly" anything.
Also gone is the tense sophistication of the Vicomte and the Marquise's dialogs in the movie--in its stead it seems that Parmee has elected to give them the voices of two American High School students, void of all intelligence, charm and wit, leaving them with just enough arrogant cunning to move the plot. Throughout all the letters, there are a great deal of run-on sentences which require a great deal of effort to understand, a characteristic of bad writing.
I've read a few pages of the Lièvre translation and can plainly see that it is much improved. I recommend you purchase that version and leave this one well alone, as I plan to do.
You've Seen the Movie, Now Read the Book!.......2007-04-04
Whether or not you've seen the movie with Glen Close, Colin Firth, Reese Witherspoon or ,by chance, the asian subtitled version; if you loved those then you can't afford to ignore the original that spawned them all. What a devilishly guilty pleasure it is, just take care not to blush too strongly or they might suspect what you're reading is not quite so innocent;-}
The battle of the sexes is evil.......2007-02-08
In this novel, the ingeneous author juxtaposes two forces of evil--the Vicomte de Valmont as the mysoginist who exploits female sexuality in order to ruin women, and the misanthropic woman--the Marquise de Merteuil, who is brilliant and evil enough to beat men at their own game. That is, until she locks horns with the Vicomte. In each other they meet their match, only this is far from a love match. I think that in each other, they see embodied the very things they each hate about the opposite sex. So, very aptly, their relationship may be called a hate match.
In discussing the wicked deeds of these two characters, critics have attributed them to boredom. One critic said that the two antagonists display a sort of pride in their skill at sexual intrigue. I think that this assessment misses the point. Everything that the Vicomte and the Marquise do in the story is a game leading only to one goal--they each have a burning desire to destroy the other. This may not be readily apparent, but I think that when you realize how much they both hate each other, it is not possible that they could have had any other end for each other in mind. The relationship is one of hate, and their goal is mutual ruin. The people they hurt and destroy are not the point. The point is they want to ruin each other, and they use anyone and everyone to accomplish this goal. Poor Cecile and Danceny are tertiary damage.
The Madame de Rosemonde, who is the Vicomte de Valmont's aunt in the story, described the affair perfectly toward the end of the book. In a letter to Madame de Volanges she states, "I recoil from entering into the least detail concerning this pack of horrors." A pack of horrors it is, but one worth studying. Rarely does a novel provide such a profound and thorough examination of hatred, in particular the hatred between the sexes. However, brace yourself. It is not a comfortable experience to look at hatred this up-close.
The movies that have been made from this book do not really do it justice. I think that everyone deserves the experience of reading this book personally. I think you will learn something about the war of the sexes that may make you reflect on your own misoginistic or misanthropic feelings, thereby providing you with a critical view of the fabled "war between the sexes." If you have such feelings, it will make you question why you feel that way and to what end do you harbor these feelings and perspectives.
Intelligent, witty and thoroughly engaging.......2007-01-09
Les Liaison Dangereuses is very simply one of the best stories I have ever read. Its central characters, Vicomte de Valmont and the Marquise de Merteil are despicable human beings, but with a charm, wit and intelligence that endear them to the reader. I could not help but share their joy in deceiving and manipulating their victims, whilst at the same time being appalled by their behaviour.
I first heard of this book whilst reading Robert Greene's, The Art of Seduction. His reasons for choosing this wonderful book as a source of inspiration are obvious! This book is highly instructive for the student of human behaviour, and a pure pleasure to read for those who enjoy a well constructed and interesting story. Is the book truly "dangerous"? Be your own judge.
Absolutely sinful...and so much fun to read.......2006-09-29
What I love about this book, aside from the fact that it maintains a voyeuristic appeal through its epistolary form, is that it is cerebrally sexual.
Laclos' language is gorgeous and his subtlety is sublime. The book is wildly sexual but never crass or disgusting.
Marquise de Merteuil and Vicomte de Valmont are the absolute paragons of villainy you will love to hate.
The book is at its simplest level a study of the total destruction of naivete and innocence, but you can be sure that just desserts will be served all around.
A fantastic novel...if only de Laclos had written more!
Also, the movie version starring Glenn Close and John Malkovich is wonderful as well--but of course, I recommend reading the novel first.
Average customer rating:
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Liaison: the Gripping Real Story of the Diplomat Spy and the Chinese Opera Star
Joyce Wadler
Manufacturer: Bantam
ProductGroup: Book
Binding: Hardcover
Chinese
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M. Butterfly.
ASIN: 0553092138
Release Date: 1993-09-01 |
Customer Reviews:
It's unbelieveable.......2003-09-12
You just can't believe the entire story. You can't believe someone could live their life like this. The tale is definately gripping & it's narrated from a third person/Bernard perspective.
Average customer rating:
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Handbook of Liaison Psychiatry
Manufacturer: Cambridge University Press
ProductGroup: Book
Binding: Hardcover
Mental Illness
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ASIN: 0521826373 |
Book Description
Liaison psychiatry, the recognition and management of psychiatric problems in the general medical setting, is an essential component of many doctors’ work. Depression, anxiety and somatization disorders occur in about 50% of cases presenting to primary care physicians. The Handbook of Liaison Psychiatry is a comprehensive reference book for this fast-growing subspecialty. A team of experts in the field cover the full range of issues, from establishing a service and outlining the commonest problems encountered in general hospitals and primary care, to assessment and treatment guidelines, working with specific units within the hospital setting, disaster planning and legal-ethical considerations. It will be essential reading for doctors and other professionals concerned with the psychological health of patients in acute general hospitals and in primary care.
Book Description
The latest in the award-winning Counterpunch series detonates an explosion of voracious, opinionated and witty fireworks on the unexpected intersections of politics, art, music, architecture and sex.
In addition to 13 essays by Cockburn and St. Clair-dissecting everything from Angelina Jolie's connections to sex, death and the French Revolution to their famous "best books of the last 100 years." Serpents in the Garden showcases essays from the nation's most exciting and radical cultural critics-including music historian Bruce Jackson, historian Peter Linebaugh, Lenni Brenner, scriptwriter Ben Tripp, blues pianist David Vest, sex therapist Susan Block, JoAnn Wypijewski, folklorist Susan Davis, Ron Jacobs, Susan Martinez and Andrew Cockburn.
Customer Reviews:
Thin and unsubstantiated, and very cynical.......2006-01-02
This is one of the modern histories, written by journalists, that you must either accept in full without any substantiation, or reject out of hand. It's written with an authoritative style, and the facts that are presented appear to be believable; but on further review, the footnotes reveal that much of the substance of the book is the famous "unnamed source" which so pervades modern investigative journalism. This of course means that most of what the authors say requires that you take the book at their word, because you can't cross-reference much of the allegations here. As a result, the whole thing sort of collapses of its own weight.
When I read a book like this, I always look into the sources, and am especially pleased when the authors provide you with an annotated bibliography, so you can look and see which sources they agree with or approve of, and which they reject. Here, the main clue is that the authors appear to revere Noam Chomsky: any historian with any objectivity will tell you Chomsky would make Karl Marx look close to Rush Limbaugh politically. The authors are also so relentlessly cynical it defies belief: does no one in either the American or Israeli governments act for any reason other than personal gain? Or perhaps they're motivated by base goals: power for their countries at everyone else's expense. Whatever, no one in the book with very few exceptions is portrayed in a positive light. Every president from Jimmy Carter to Ronald Reagan (pretty much the gamut of American politics) is portrayed negatively. And frankly, while I'm no big fan of Carter politically, I don't believe he used the obscenity attributed to him towards the end of the book. That just makes the whole book less believable. The final result is that the whole book for me, submerges into irrelevance. I wouldn't recommend this book much for anyone.
Biased Opinionated Drivel.......2004-10-19
Quite obviously these two are anti-Israel. Their writings lead one in the direction they choose. For example on one page they will state that a certain action was not authenticated. Then, several pages on, this same fact will again be presented as completely true.
If a person desires to read about the Israeli Intelligence, there are far better choices to select from.
Pure crapola.
Facinating Cloak-and-Dagger Reading.......2001-08-04
A very interesting account of the intrigue, plotting, and scheming done by the Zionists in their bid to garner U.S. political, military and economic support for Israel. Highly recommended, very well written and well researched.
Average customer rating:
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Dangerous Liaisons: The Film
Christopher Hampton
Manufacturer: Faber & Faber
ProductGroup: Book
Binding: Paperback
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ASIN: 0571154476 |
Average customer rating:
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Liaison Psychiatry: Planning Services for Specialist Settings
Manufacturer: Amer Psychiatric Pub
ProductGroup: Book
Binding: Paperback
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ASIN: 1901242471 |
Average customer rating:
- A Must Read on Opening of the War
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Liaison 1914
Edward Spears
Manufacturer: Cassell
ProductGroup: Book
Binding: Paperback
General
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ASIN: 0304356824 |
Book Description
Most World War I experts agree the "Great War" was decided in the first 20 days of fighting. Yet uncontrollable events sucked in gigantic forces that swiftly brought long, horrible mass slaughter because the stakes were so high. The early fateful days are described in fascinating, horrific detail by a British officer who, as a liaison between the British and French armies, possessed a unique vantage point for observing military strategy and politics.
Customer Reviews:
A Must Read on Opening of the War.......2005-10-07
An easy, short review to write. Simply the best personal account of the opening campaign of the war. The author, who also had a key liaison position in the French-British fiasco in May-June 1940, pulls no punches in this account of the near fiasco of August-September 1914.
I have read that Spears is considered one of only two men (the other being Churchill) to have written essential, classic first person accounts of both World Wars, this book being one of them and the other being his book on the French-British reaction (or lack thereof) to the German blitzkrieg of 1940.
Besides the descriptions of the military actions, this book also presents exceptional profiles of many of the key figures in both the French and British forces. Spears was, as a liaison between the two armies, in a unique position to oberve the men on both sides. He writes, naturally, from the British viepoint and is not always kind to his French allies. He is particularly scathing on General Lanrezac, who he considered to have been an honorable man driven to venality and deceit through panic and loss of nerve.
I have the original British edition of this book. It was published with a set of elaborate fold-out maps. I haven't seen this reprint, so I don't know what maps are provided here. The maps are very useful, since much of the book contains the author's observations of small actions, and the maps are specifically keyed to these descriptions. But with or without the maps, this book is esential reading on the opening campaign of the war and I am glad to see it is available in a recent edition.
Amazon.com
Thanks to his cooking program on the Television Food Network, Ming Tsai has gone from chef to culinary celebrity, taking recipes from his Massachusetts restaurant, Blue Ginger, and using them to introduce cooking with Asian ingredients in a most appealing way. Beyond being attractive, serene, and engagingly articulate, Ming Tsai makes cooking with Asian ingredients look easy. This book, a companion to his television shows, offers the same approach and low-key instructions that viewers have come to love. To fill in the visual details for those who have not viewed the cooking series, the book includes step-by-step black-and-white photos for filling potsticker dumplings, rolling sushi, and preparing sushi rice, as well as glorious color shots of many of the completed dishes.
Tsai's specialty is bringing ingredients and techniques of Asia and the West together. It's not surprising to find Tsai using Asian banana leaves, French foie gras, and Southwestern chipotle chile peppers all at once. In fact, it's only natural for the Ohio-raised son of Chinese immigrants, who trained at the classically oriented Cordon Bleu in Paris and has cooked at U.S. restaurants from San Francisco to Santa Fe. His ability to create easily reproduced, globally influenced dishes is exceptional, and results in delights such as Smoky Turkey Shao Mai (dumplings filled with a chipotle-heated filling) and Asian Gazpacho spiked with ginger and Thai basil. Keeping it simple, Tsai offers a quick roll-up of Prosciutto and Asian Pear Maki. Lemon Basmati Rice, flavored with lemon zest and ginger, or couscous blended with a sauté of onion, scallion, and currants--both are side dishes made in minutes that can dress up a store-bought chicken, grilled meat, or Tsai's salmon teriyaki, creatively flavored with orange juice.
Blue Ginger offers many ways to spice up family meals and dishes to surprise guests without too much effort. Cooking from this book is an opportunity to take Asian ingredients you may have eaten in restaurants and master using them in your own kitchen. --Dana Jacobi
Book Description
John Mariani has called Ming Tsai "the foremost interpreter of East-West cuisine in America today," and the appreciative diners at Blue Ginger, Ming's celebrated restaurant in Wellesley, Massachusetts, and fans of his top-rated Food Network show, East Meets West with Ming Tsai, agree. Now, in his first cookbook, Ming shares the technique and philosophy behind his exciting cross-cultural fare.
The key, Ming explains, is retaining a healthy respect for the traditions of each cuisine so that diverse elements can be combined in a harmonious way. His trademark Foie Gras and Morel Shu Mai, for example, elevates a traditional yet simple Asian preparation with a luxuriously sophisticated Western ingredient and transforms a humble dish into truly elegant fare. Prosciutto and Asian Pear Maki is a playful reinterpretation of a Japanese favorite, while Classic Roast Chicken with Sticky Rice Stuffing gives the holiday staple a savory new spin. The result is food that's inventive yet not trendy, complex in flavor but surprisingly easy to prepare.
In chapters devoted to Soups; Dim Sum (irresistible starters and bite-sized party fare); Rice and Noodles; Seafood; Birds; Meat; Sides; Oils, Dips and Seasonings; and Desserts, Ming proves again and again how delicious the coming together of East and West can be: Gingered Beef with Leeks and Asparagus, Hoisin-Marinated Chicken with Napa Slaw, Asian Gazpacho with Cilantro-Jicama Cream, and Wok-Flashed Salt and Pepper Shrimp are all quick and straightforward preparations that provide big flavors in every bite. And when it's time to pull out all the stops, a chapter dedicated to Over-the-Top recipes will guide home cooks through an array of showstopping dishes that dazzle with innovative techniques and presentations. Beverage suggestions accompany each recipe to complete the dining experience.
Filled with Ming's tips for working with unfamiliar ingredients and preparations, Blue Ginger is an outstanding introduction to the pleasures of East-West cooking.
Customer Reviews:
PBS Comes to my kitchen!.......2007-08-14
We would sit and drool over Simply Ming every sat morning on PBS and we bought the books and love them! The recipies are sometimes a bit involved, but worth the investment of time and energy!
I'm no expert, but my husband digs it..........2007-01-10
I got this for my hubby (He Who Cooks), since he'd specifically requested a Blue Ginger cookbook after we'd spent an hour drooling over a recent "Simply Ming" episode on TV (and Ming, the rat bugger, doesn't have anything west of the Alleghanies, apparently). I'd seen the more negative reviews here, especially regarding the editing, but after looking at it in a brick-n-mortar store (and then purchased here, since it was cheaper...yay, discounts!), it occurred to me that Ming's editor may be British-trained, which could account for some differences in style.
Since I'm not a cook/chef/etc., I can't really judge it comparatively to others in its field (hence, only 4 stars), but my husband definitely liked the Fusion style greatly, even the recipes in the back calling for really expensive ingredients. I look forward to delicious mysteries issuing forth from our kitchen!
Excellent Fusion cooking for amateurs. Buy It!.......2005-12-30
`Blue Ginger' is fusion celebrity chef Ming Tsai's first book and the name of his Cambridge, Massachusetts restaurant. It also happens to be a slang name for the Asian spice root, galangal. It has taken me a long time to get to this volume, in spite of the fact that Tsai's second book, `Simply Ming' was one of the first cookbooks I reviewed. But, since I have seen a number of new cookbooks from oriental / fusion chefs lately, I though it was time to catch up with one of my favorite Food Network chefs from the `golden age' when Ming was doing oriental and Mario Batali was doing real Italian cooking.
To put it in a nutshell, this book is both better than many other recent Oriental celebrity chef cookbooks and it is even better than Tsai's second book, which is great if you are cooking for a large family, but less useful if you cook three times a week for only two or three people. Tsai's recipes in this book are, on average very easy for an amateur cook to accomplish and they do not require very many expensive or hard to find ingredients except for those few recipes in the chapter entitled `Over the Top'. What I like best about Tsai's recipes is that they generally use very familiar western cuisine dishes and techniques with Asian ingredients. There are a fair number of exceptions, especially in the `Dim Sum' chapter, but there are virtually no recipes which require a wok, especially since American kitchens are simply not set up to work effectively with a traditional round bottomed carbon steel wok.
Tsai opens his book with a chapter on `East Meets West Pantry' that I find especially helpful and useful compared to similar sections in other books.
His chapters of recipes are:
Soups featuring an Asian gazpacho, a Chipotle Sweet Potato Soup, and a Corn Lemongrass Soup.
Dim Sum with two spring roll recipes, two dumpling recipes, Shu Mai, wontons, oyster corn fritters, and even some sushi and sashimi.
Rice and Noodles with the technique for doing sushi rice and a traditional fried rice recipe and maki rolls.
Seafood with several shrimp recipes plus scallops, mussels, snapper, skate, and trout.
Birds with braised and roasted chicken, quail, and duck.
Meat with an excellent pork loin and tenderloin recipes plus beef, short ribs, and braised oxtail.
Over The Top with caviar, foie gras, truffles, scallops, sea bass, and duck breasts.
Sides with veggie dishes, especially cabbage and mushrooms.
Oils, Dips, and Seasonings with oils, dips, and seasonings.
Desserts, using green tea, glutinous rice, and jasmine rice.
Where Tsai uses a specifically oriental technique, he typically provides a photographic walk-through for the entire method. These are good, but would have been better if the pics had been numbered and the instructions were keyed to the numbered pics.
Otherwise, this is about as good as celebrity chef cookbooks get for amateur cooks who are looking for doable recipes with a new twist and some celebrity cachet.
Very highly recommended.
I love it........2005-04-18
I have always enjoyed Ming's style of cooking, his fusion preference of East meets West is the same as my own. My favorite recipe in here is the lemongrass crab tarts. Make them for almost every party, and they're always a huge hit.
That being said, there are some typos in the translation from restaurant to home use (in both this book and his newer one). However, if you pay attention, you should be able to catch most of them. In the newer book, I have caught 2 so far... 4 cups of apples does not equal 8-10 apples... it equals about 2. And reducing 4 cups of liquid by 1/2 will not take 2 minutes. But if you read the recipe and apply a little common sense, this will be obvious.
I still love the food. Definitely a book worth having in the library.
Fabulous ideas and savory delights.......2005-03-07
I am a fan of fusion cuisine, but often cooks fall into the trap of adding too much, and making really heavy, pungent dishes out of too many ingredients. Not so with "Blue Ginger." Ming Tsai's book is terrific. His recipes are delicious and incredibly easy to follow, and he really makes cooking good fusion dishes a relaxing, fun, and instructive time. Tonight I cooked an excellent Cornmeal-crusted skate recipe for my friends and it was a big hit. Normally I'm not an absolute follower of recipe books (I usually use recipes for hints and tricks), but the recipes here are so incredibly simple for the complex flavors that result that I had no choice. And I was very pleased. I also like that Tsai not only provides you with the main dish, but he is very descriptive about the garnish and plating techniques, so that your dish will impress every time. Well worth it.
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