{"product_id":"french-women-for-all-seasons-isbn-9780375711381","title":"French Women for All Seasons","description":"\u003cp\u003e\u003cb\u003eNATIONAL BESTSELLER • From the author of the #1 national bestselling \u003ci\u003eFrench Women Don't Get Fat\u003c\/i\u003e comes an “invigorating” guide (\u003ci\u003eThe New York Times Book Review\u003c\/i\u003e) to the art of joyful living—in moderation, in season, and, above all, with pleasure. \u003cbr\u003e\u003c\/b\u003e\u003cbr\u003e Together with a bounty of new dining ideas and menus, Mireille Guiliano offers us fresh, cunning tips on style, grooming, and entertaining. Here are four seasons' worth of strategies for shopping, cooking, and exercising, as well as some pointers for looking effortlessly chic. Taking us from her childhood in Alsace-Lorraine to her summers in Provence and her busy life in New York and Paris, this wise and witty book shows how anyone anywhere can develop a healthy, holistic lifestyle. \u003c\/p\u003e\u003cp\u003e“Like drinking a glass of good Champagne.... Invigorating.”—\u003ci\u003eThe New York Times Book  Review\u003cbr\u003e\u003cbr\u003e\u003c\/i\u003e“Guiliano is back with more personal stories, recipes and a smorgasbord of  advice on all things French.”—\u003ci\u003eUSA Today\u003cbr\u003e\u003cbr\u003e\u003c\/i\u003e“Romantic and evocative. . . . Better  than its predecessor. . . . [Guiliano is] preaching a lifestyle, not a fad diet to  try and then abandon. . . . And as lifestyles go, this is a pretty fun and healthy  one.”—\u003ci\u003eThe San Francisco Chronicle\u003cbr\u003e\u003cbr\u003e\u003c\/i\u003e“Guiliano's heartfelt joy in proper eating is  an inspiration for those looking to enjoy their meals in a healthy way, rather than  count their calories.”—\u003ci\u003eLadies' Home Journal\u003cbr\u003e\u003cbr\u003e\u003c\/i\u003e“Elegant common sense.”—\u003ci\u003eO: The Oprah  Magazine\u003c\/i\u003e\u003c\/p\u003e\u003cp\u003eMIREILLE GUILIANO is the internationally best-selling author of \u003ci\u003eFrench Women Don't Get Fat\u003c\/i\u003e and its companion \u003ci\u003eFrench Women for All Seasons, \u003c\/i\u003ewhich have appeared in thirty-seven and twenty-three languages respectively. She is also a pioneer in business as a longtime senior executive at the world's largest luxury goods company, LVMH Moët-Hennessy—Louis Vuitton, where among other things she brought trendsetting marketing innovation to Champagne Veuve Clicquot. She has written widely on food, wine, travel, and lifestyle for a range of international publications.\u003c\/p\u003e\u003cb\u003ePears with Chocolate and Pepper\u003c\/b\u003e\u003cbr\u003eServes 4\u003cbr\u003e\u003cbr\u003e\u003ci\u003eThe pear is one of nature's most remarkable inventions; its versatility is second to none. What other fruit could wed so perfectly with chocolate one minute, blue cheese the next?\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e Zest of 1 orange\u003cbr\u003e2\/3 cup sugar\u003cbr\u003e4 Bosc pears\u003cbr\u003e2\/3 cup heavy cream\u003cbr\u003e4 ounces dark chocolate, coarsely chopped\u003cbr\u003e1 tablespoon unsalted butter, cut in small pieces\u003cbr\u003eFreshly ground pepper\u003cbr\u003e\u003cbr\u003e1. Bring 1 quart water, the orange zest, and the sugar to a boil. Peel and core the pears, keeping them whole by cutting the core out from the bottom, and put them in the boiling syrup over low heat for 20 minutes. Place each pear on a dessert dish and let cool.\u003cbr\u003e\u003cbr\u003e2. Bring the cream to a boil, then pour in the chocolate and stir to melt it. Whisk in the butter piece by piece. Pour the sauce over the pears and season with pepper to taste. Serve immediately.\u003cbr\u003e\u003cbr\u003eN.B. Pepper is surprising with dessert. It enhances the flavor of fresh fruit. In my first book, I included a pineapple dessert. You can also use pepper with strawberries.\u003cbr\u003e\u003cbr\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eOuverture\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e \u003cbr\u003e\u003cbr\u003e“It was the best of times, it was the worst of times.” Thus Charles Dickens  began his \u003ci\u003eTale of Two Cities \u003c\/i\u003ea century and a half ago. The cities he imagined were  Paris and London. The countries he was contrasting were revolutionary France and  late-eighteenth-century England. Two opposing worlds, two points of view. And two  divergent destinies. When I wrote \u003ci\u003eFrench Women Don’t Get Fat, \u003c\/i\u003eI had in mind two disparate  worlds of eating: the French and the American. Also, to a lesser extent, two cities,  Paris and New York. What I did not realize at the time was that I was in fact writing  a tale of two global cultures increasingly without borders. For better and worse,  where you live no longer dictates how you eat. It’s up to you.\u003cbr\u003e\u003cbr\u003e \u003cbr\u003e\u003cbr\u003eEven in our ever  more complex world, it is still possible to have our cake and eat it too, to enjoy  our days to the fullest in many ways while embracing a time-tested, back-to-basics  approach to life–one filled with quality, sensitivity, seasonal foods, and pleasure.  I don’t want to live in the past, but I \u003ci\u003edo \u003c\/i\u003ewant to learn from it, and I believe that  the culture of moderation, painstaking attention to taste, and healthy eating and  living that I absorbed growing up in France can be adapted to today’s world and pursued  just about anywhere. This is not to say I don’t understand or appreciate firsthand  the challenges women these days face: the pressures of too much to do in too little  time, of mega portions and industrially produced food often eaten on the run.\u003cbr\u003e\u003cbr\u003e \u003cbr\u003e\u003cbr\u003eFor  a long time, this clash of cultural and lifestyle perspectives and outcomes took  shape in my mind as a contrast between on the one hand fundamental elements of French  culture and on the other behaviors I learned in America. But with the appearance  of \u003ci\u003eFrench Women Don’t Get Fat \u003c\/i\u003ein language after language, I have come to understand  that what I thought of as a national divide is really only an emblem for a conflict  of two world orders. While I certainly don’t think I have all the solutions to this  conflict, or any highly specialized expertise–I try not to take myself too seriously–I  still have more experiences and secrets (and many more recipes and weekly menus)  to share that will help people enjoy a better quality of life–and almost certainly  lose weight.\u003cbr\u003e\u003cbr\u003e \u003cbr\u003e\u003cbr\u003eLast fall a French reporter followed me through the Union Square Greenmarket  in New York, where we encountered a class of eight-year-olds with their teacher.  The kids were participating in a program called Spoons Across America, a not-for-profit  organization dedicated to educating children, teachers, and families about the benefits  of healthy eating and the value of supporting local farmers and sharing meals around  the family table. As it was fall, apples of many varieties were abundantly available.  But when the reporter, half kidding, picked one up and asked a little boy what it  was, the child drew a blank. Forget the variety; he did not know it was an apple.  This city kid had apparently never seen one in real life. It gives one pause. I would  bet, though, that he could recognize the packaged apple pie at the McDonald’s just  opposite the greenmarket.\u003cbr\u003e\u003cbr\u003e \u003cbr\u003e\u003cbr\u003eThe world where I grew up–and my experience of apples–in  Alsace-Lorraine could not have been farther from this little boy’s in New York City.  As I recall it, all our neighbors had at least one fruit tree, and we had numerous  apple trees in our garden. Come apple-picking time, my job was to place the different  varieties we grew into little flat crates called \u003ci\u003ecagettes, \u003c\/i\u003ewhich we put into the  cold cellar for winter storage–a centuries-old practice now mostly gone. What sweet  and glorious aromas filled that cellar when I deposited all those baskets! (Tellingly,  in French the word for smell, \u003ci\u003esentir, \u003c\/i\u003ealso means feel.) Today I recall the apple  smell even more powerfully than the old footage of that autumn ritual I carry around  in my head. And, of course, the harvest meant my mother would once again make an  apple pie, \u003ci\u003eune tarte aux pommes alsacienne\u003c\/i\u003e.\u003cbr\u003e\u003cbr\u003e \u003cbr\u003e\u003cbr\u003eIn our garden we also had bushes of  \u003ci\u003egroseilles, \u003c\/i\u003etart red currants that are a regional specialty. My mother and I loved  to make pies with these tiny berries. The season for red currants is short, and we  quickly made jam \u003ci\u003e(confiture) \u003c\/i\u003eor jelly \u003ci\u003e(gelée) \u003c\/i\u003eor pies, and sometimes a sauce \u003ci\u003e(coulis). \u003c\/i\u003eAnd oh, how we looked forward to this once-a-year treat, which somehow exemplifies  for me the French woman’s psychological pleasure in food. It is the anticipation  and joy that we gain from a pleasure we cannot take for granted and know we will  soon lose. Tasting such seasonal bounty heightens our awareness of what we put into  our mouths and contrasts with routine, mindless eating that provides little pleasure  and often unwanted pounds.","brand":"Vintage","offers":[{"title":"Default Title","offer_id":46299995242725,"sku":"NP9780375711381","price":19.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9780375711381.jpg?v=1767727689","url":"https:\/\/k12savings.com\/es\/products\/french-women-for-all-seasons-isbn-9780375711381","provider":"K12savings","version":"1.0","type":"link"}