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Edecán (2) |
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boule |
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pains de fantaisie |
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jocko |
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pain marchand de vin |
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To see the table of contents, click HERE. Welcome to Chez Jim Chez Jim is Jim Chevallier's Web site. If it is difficult to define, well so, say some, is Jim. The two largest groups of visitors to this site have typically come for the free original monologues and the film finance information. More recently, many have been drawn by information about the origin of the baguette, (one of the first of an increasing number of items here about bread and baking). Some are also drawn by bits of information on figures such as Tim Leary, the Beatniks and Louise Nevelson. But since its earliest incarnation in 1996, the site has also included genealogy information, looks at Paris and samples of fiction and poetry. In subsequent years, it has grown to reflect new interests, including self-publication of several books, further travel (cross-country, up to Northern California and to Saigon, among other places) and the 18th century in France (including information on the Bastille and a number of 18th century recipes). NOTE: Many of the page formats reflect the changes in the site over the years, and its generally eclectic nature. To thine own selves be true... DISAMBIGUATION: Looking for a differentJim Cheval(l)ier? Have you received SPAM from chezjim.com? It was NOT sent from this site. Unfortunately, forging a domain is easy, and, so far as I know, impossible to prevent. Sorry... CHOICE Outstanding Academic t**le for 2019 Available since June 2018 For more about the book, visit the Paris Food History site. Where did the CROISSANT come from? Read about kipfeln, viennoiserie and even the baguette in: For more about the book and August Zang, click HERE. |
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Chez Jim |
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To thine own selves be true... |
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chezjim.com |
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CHOICE Outstanding Academic t**le for 2019 |
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Available since June 2018 |
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kipfeln |
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viennoiserie |
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For more about the book and August Zang, click HERE. |
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NEWS: |
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A History of the Food of Paris (5) |
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Before the Baguette: The History of French Bread |
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August Zang and the French Croissant |
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Vom Kipferl zum roissant: Wiener Feingebäck einfach selbst machen. Die Geschichte der Viennoiserie |
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American Reference Books Annual |
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Edible History |
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Not merely a book about the history of food in Paris |
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The Last Bookstore |
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Bullies |
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deep discount) |
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Two book projects and |
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Modernist Bread (2) |
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Figaro |
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August Zang and the French Croissant: How Viennoiserie Came to France |
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Ah Paris.... |
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Just back from Cuba! |
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New book contract! |
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Savoring Gotham: A Food Lover's Companion to New York City |
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Cited in the French newspaper |
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In the |
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's inaugural edition of their |
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Hold Chez Jim in your hand! |
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print books |
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Want to party like it was 1455? |
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Sort of a food history blog |
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Quoted in the New Yorker! |
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Notes of a Gastronome |
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Coffee came to France in 1638. And then? |
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What was the first true American bread? How did American bread get to be so bad? What does 'biscuit' mean? |
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The Oxford Encyclopedia of Food and Drink in America |
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Once |
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was considered appropriate for Catholic "meatless" days... |
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Have you ever wanted to gild a peac****? |
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Viandier |
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How To Cook a Golden Peac****: Enseingnemenz Qui Enseingnent à Apareillier Toutes Manières de Viandes - A Little-Known Cookbook from Medieval France |
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What was REAL medieval food like? |
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think |
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The Viandier |
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Duels, a***ault and Domestic Violence in Pre-Revolutionary France |
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Old Regime Police Blotter |
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Thirty TV Type Scenes for Two People |
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BULLIES - a new monologues series for teens and adults |
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pain de fantaisie |
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porteuses de pain |
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The latest addition to the site |