Jim Chevallier: 17 books

In the fourteenth century, French kings prized such fare as peacock, storks and herons. Guillaume Tirel not only cooked these dishes, he left a book on how to do it. Le Viandier has survived in at least four different versions. Now Jim Chevallier has translated the so-called Fifteenth Century version,...

“Your heart's pounding, you sweat, and you feel like you're going to vomit..." Tom Cruise Tom Cruise is far from the only celebrity to overcome bullying to attain huge success. If bullying is a problem for many in high school, it is even more of a problem for those who are different...

Thirty teen voices - flirting, mocking, musing, some fun, some serious, on subjects as different as loss, texting and (yes) spaceships. Monologues for practice, class, audition and performance from the author of "Monologues for Teens and Twenties". NOTE: Certain of these pieces - based on...

A collection of monologues for young adults from their teens to their twenties, organized by age group and gender. Monologues from this collection have been included in two other anthologies. This second edition includes revised versions of two monologues as well as three additional monologues.

A collection of original monologues, exploring the issues around suicide from multiple viewpoints. Grouped into four sections, for use individually (for class, performance, auditions, etc.) or as a complete production.

Is bacon fat meat? Chicken? Cheese? Eggs? All of these have been considered, at different times, meat or meatless foods by the Catholic Church. The eighteenth century historian Le Grand d'Aussy included several long passages on the complex history of Catholic fasting in France in his master work on...

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 dancer,...

Original eighteenth century recipes - most newly translated from French - selected to match a "model meal" given in a classic period cookbook. Recipes appear for the three services:FIRST SERVICE (Soups and entrees)- CENTERPIECE: Oille- SIX ENTREES:Terrine of partridge with cabbage~Terrine of...

A collection of over 100 original monologues for teen and adult actors. Includes all the monologues from "Monologues for Teens and Twenties". Among the monologues here are the very popular "Sister Santa", "Jasmine" and "Groaning Up", as well as monologues for everyone from teens to mature actors.

One of the most complete histories of wine in France was written in the eighteenth century, a long chapter within Le Grand d'Aussy's masterwork on French food and wine (hopefully but misleadingly titled “History of the private life of the French from the origin of the nation until our days”)....

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...

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...

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 censorship....

Le Grand d'Aussy traces French bread history from the first Tameliers and Fourniers to the Boulangers whose bread evolved from a simple boule to the pains mollet of the seventeenth century and the long breads which already began to replace round breads in the eighteenth century. Along the way he looks...