First published in June 1923 to immediate success, Xavier Marcel Boulestin's Simple French Cooking for English Homes did much to popularise French cuisine in the English-speaking world. In this charming book, chef, restaurateur and author Boulestin dispels the myth that French cooking is complicated, rich and full of nondescript dishes with pretentious names by offering over 300 delicious recipes - including traditional favourites such as Sorrel Soup, Pommes de Terre Boulangere, Entrecote Bordelaise and Galette au Chocolat - which are simple and easy to make. And, very topically, the book also reveals both that many of the very best French dishes are made up of 'remnants' and that there is very little waste in the French kitchen. Written in an engaging style and filled with anecdote and advice, Simple French Cooking for English Homes is a timeless classic that demands to be included in any keen cook's collection. Classic Voices in Food is a significant new series bringing you a fascinating perspective on the tastes of times gone by, as well as delicious recipes, engaging text and original illustrations that will draw you in and leave you hungry for more. Reproduced unabridged from the finest texts on food in English from the 19th to the mid-20th century, each voice conveys the unique flavour of its times, while still being astonishingly relevant to today's cook. Filled with passion, enthusiasm and, above all else, a timeless understanding of good food, the Classic Voices in Food series is an essential new source of reference and inspiration for all food lovers.

First published in 2006. Routledge is an imprint of Taylor & Francis, an informa company.

A complete guide for the planning of fine meals, this volume instructs budding and experienced hostesses alike in the art of entertaining. The beautifully written and illustrated book contains chapters on parties, the duties of a hostess, Christmas meals, Lenten fare, exotic food, and Gothic parties. Vegetables, fish, pancakes, pastries, and drinks are each discussed in detail, and all recipes are carefully explained in a separate section. Users of the book will enjoy sampling such sumptuous dishes as BA(c)casse FlambA(c)e, Aubergines Napolitaine, and CrAapes Verlaine.

Papers on skull interpretations and related archaeological issues from a roundtable event organized by La Musee National de Prehistoire, Les Eyzies-de-Tayac (Dordogne, France), in October 2010. Contents : 1) Decapitation/decollation : une distinction justifiee ? (Bruno Boulestin et Dominique Henry-Gambier); 2) Tetes coupees, tetes-trophees. L'exemple de l'ile de Paques (Nicolas Cauwe); 3) Pourquoi couper des tetes ? (Alain Testart); 4) Quelques reflexions a propos des coupes craniennes prehistoriques (Bruno Boulestin); 5) Tetes coupees : donnees archeo-anthropologiques et lignee neandertalienne (Celimene Mussini et Bruno Maureille); 6) Les pratiques autour de la tete en Europe au Paleolithique superieur (Dominique Henry-Gambier et Aurelie Faucheux); 7) Ofnet et les depots de tetes dans le Mesolithique du sud-ouest de l'Allemagne (Christian Jeunesse); 8) Le crane mesolithique de l'abri du Mannlefelsen I a Oberlarg (Haut-Rhin) : etude des modifications osseuses (Bruno Boulestin et Dominique Henry-Gambier); 9) Apercu des pratiques autour de la tete du Neolithique au premier age du fer (Bruno Boulestin); 10) A propos des cranes decouverts dans les fosses d'enceinte de la culture de Michelsberg (Christian Jeunesse); 11) Du prix et des usages de la tete. Les donnees historiques sur la prise du crane en Gaule (Jean-Louis Brunaux); 12) Pratique des tetes coupees chez les Gaulois : les donnees archeologiques (Elisabeth Rousseau); 13) Acquisition, preparation et autres traitements de la tete chez les Gaulois : aspects anthropobiologiques (Bruno Boulestin et Henri Duday). French text.

Subtitled 'Le cas des Mesolithiques de la grotte des Perrats et le probleme du cannibalisme en prehistoire recente europeenne'. Bruno Boulestin studies the human remains from this Mesolithic site, especially looking for evidence of bone modification and cannibalism. The first section looks at materials, theories and methods of analysis, most notably the identification of evidence for cannibalistic activity. The second section analyses the evidence recovered from the site and makes a series of interpretations from an evaluation of the remains. With many illustrations.