L'autobiographie explosive du meilleur footballeur des années 1980-90.
En 1995, Marco van Basten doit mettre fin à son immense carrière, handicapé par une blessure à la cheville mal soignée.
" J'ai arrêté de courir et d'applaudir. Mon tour d'honneur était fini. Quelque chose avait changé. Quelque chose de fondamental. Le football était ma vie et je venais de la perdre. Ce jour-là, je suis mort en tant que footballeur. Et j'avais été invité à mes propres funérailles. "" Pendant trois ans, j'ai fait tout ce que je pouvais pour retrouver la forme. Absolument tout. Bien au-delà des limites de la douleur. Mais c'était fini. En vérité, à la fin, j'étais juste heureux de pouvoir marcher jusqu'à la boulangerie sans avoir mal. Cela m'a coûté très cher. Et je n'en ai jamais vraiment parlé. "Il deviendra entraîneur (Ajax, sélection néerlandaise) mais sans connaître les sommets qu'il avait atteint comme joueur, victime parfois de sa franchise et de sa capacité à dénoncer les compromissions et magouilles du milieu du foot. Son récit sans complaisance ne cache rien de la pression paternelle qu'il a subie afin de le voir réussir dans le football (comme Verstappen en F1), de sa dépression post-blessure, de ses mauvais placements financiers (38M€ de dettes fiscales) ni de sa brouille avec l'autre triple lauréat du Ballon d'Or Johan Cruyff qui était son idole et son ami.
Une autobiographie directe qui nous replonge dans le football champagne des années 1980-90 que les fans de foot n'ont pas oublié. Sur les réseaux sociaux tournent encore régulièrement les vidéos des buts hyper-spectaculaires du grand Marco.
" Je pense que le temps est venu de raconter mon histoire. De mon point de vue. Ma vérité. L'histoire que je n'ai jamais racontée. Dans laquelle je peux remettre les choses en place. Je n'épargnerai personne. Et moi moins que quiconque. "Palmarès
Champion d'Europe 1988 avec les Pays-Bas
Vainqueur de la Coupe d'Europe des Clubs Champions en 1989 et en 1990 avec le Milan AC
Vainqueur de la Coupe d'Europe des Vainqueurs de Coupe en 1987 avec l'Ajax Amsterdam
Champion des Pays-Bas en 1982, en 1983 et en 1985 avec l'Ajax Amsterdam
Champion d'Italie en 1988, en 1992 et en 1993 avec le Milan AC
Triple lauréat du Ballon d'Or (1988, 1989, 1992).
French pâtisserie-from a flaky croissant in the morning to a raspberry macaron with tea or a layered Opéra cake after dinner- provides the grand finale to every memorable meal. This comprehensive volume, from the professionals at the Ferrandi School of Culinary Arts-dubbed "The Harvard of Gastronomy" by Le Monde newspaper-offers everything the home chef needs to create perfect pastries for all occasions.
1500 skills and techniques Learn how to make pastries, creams, decorations, and more with step-by-step instructions and tips and tricks from Ferrandi's experienced chefs.
235 classic French recipes Recipes for the complete range of French pâtisserie also include variations that are rated according to level of difficulty so that home chefs can expand their skills over time.
This book is a series of interviews between Lionel Astruc and Vandana Shiva, worldwide icon of ecological revolution and winner of the "alternative Nobel prize". Worthy successor to Gandhi, Vandana Shiva tells about her life and fight as a leader of the alter-globalization movement, underlining such important concepts as peace and democracy, but also ecofeminism and the importance of the preservation of our planet resources. Her purpose is to explain that there is no such thing as a useless act or, as she says, no "little nobody". Every single commitment matters: that is her message to the world.
As soon as you set the table, it's a party! When the food is delicious and the servings are generous, the company will be joyful--body and spirit in harmony, memories in the making. The inspirational Perla Servan-Schreiber drew from her Mediterranean roots, culinary influences gathered while traveling, and tips gleaned from great chefs like Yotam Ottolenghi and Alain Ducasse to create ninety simple, flexitarian recipes for gatherings big or small. Her seasonal recipes cover every occasion, from causal summer picnics to formal holiday parties, and from tea-time treats to sprawling buffets.
Cooking is a powerful vehicle for celebration and delight, and sometimes the fun starts with guests in the kitchen helping to prepare the meal while nibbling on a light aperitif. For a festive lunch, Perla serves summer salads together, such as Red Onion and Sumac; Mushroom and Herb; and Quinoa, Tomato, and Parsley. In the winter, her comforting Minestrone, Phô, Chestnut Mushroom Soup, or Spinach-Ginger Lentils are followed by a hearty main dish like no-fail Mushroom Risotto, Osso Buco, Egyptian Koshari, or Chinese Duck. No meal is complete without a grand finale, and her desserts are unforgettable--from Raspberry Clafoutis to Honey-Roasted Abricots to Tiramisu.
The best memories come from time spent together over a meal, and these inspired recipes are designed to keep hosts at the table, able to savor and enjoy every moment.
"Encompassing a full-bodied kingdom replete with character, a three-dimensional world that can't be condensed into a single stroke, the seasons of cognac linger within me like a dream without end."
Ce lexique multilingue est un recueil de plus de 8 000 termes français traduits en cinq langues : anglais, allemand, espagnol, italien et portugais.
Entièrement dédié au domaine de la vigne et du vin, il traite de climatologie, de géographie, de géologie, de botanique, de viticulture, d'oenologie, de vinification ou encore de dégustation.
Il constitue un outil de travail incontournable pour tous les étudiants et professionnels de la filière : chercheurs, viticulteurs, oenologues, journalistes, sommeliers...
What if highlighting solutions and telling positive stories was the best way to solve the ecological, economic, and social problems our countries are grappling with?
In 2012, Cyril Dion learned about a study carried out by twenty-two scientists from around the world that forecasts the extinction of multiple forms of life, and possibly a large part of humanity, by the year 2100. This news barely received any media coverage at all. Convinced that spreading catastrophic news is not effective, Dion decided to explore, along with actress and director Mélanie Laurent and a small film crew, what our world could look like if we brought together some of the best solutions to date in agriculture, energy, economics, education, and democracy.
What they found were men and women changing the world: cities that produce their own food and energy, zero-waste systems, businesspeople and towns creating their own currency to prevent speculation and the appropriation of wealth, citizens rewriting their own constitution, and pioneering educational systems.
By linking these initiatives together, Dion and his crew bring to light a new philosophy, a community of thought among people who often don't know each other. New blueprints for society. Cyril Dion is the co-founder of Colibris, a movement launched by Pierre Rabhi, and of the magazine Kaizen. He is also a poet, author, and director. Before writing and co-directing Tomorrow, he co-produced and acted as advisor for Coline Serreau's Think Global, Act Rural.
One day in 2005, Rob Hopkins, an ordinary British citizen, started knocking on his neighbors' doors in the small town of Totnes, where he had just settled. He was proposing that they come together to organize nothing less than a new, locally based economy. A new model, the Transition Town, harnessing resources at hand: no longer expect food to arrive from the other side of the planet at great fuel costs, but instead create short food supply chains and cultivate all the available land (gardens, rooftops, municipal parks); no longer complain about pollution, but federate fellow citizens around a project of local renewable energy cooperatives; no longer rail against the banks and the stock markets, but adopt a local currency that enriches the community. His experience has not only been successful in Totnes; it has spread to 1,200 cities in 47 countries. Each of the Transition Towns are transforming their communities, without fanfare, without outside funding, making them more autonomous and more resilient to the crises looming ahead-a network of oases offering a wealth of solutions.
Hiroo Mochizuki est le premier Japonais à enseigner le karaté en France. Venu à la demande de Henry Plée, il s'installa à Paris, se maria à une Française et finalement épousa la France, sans pour autant rompre avec sa culture. Cet ouvrage est une biographie non exhaustive, une sorte de livre de souvenirs illustré de photos, d'archives personnelles et de documents d'époque. Il est émaillé d'anecdotes autour de certains des personnages, parents, relations, qui ont joué à un moment ou à un autre, de près ou de loin, un rôle sur son parcours personnel et celui de sa famille. Écrites à la demande de nombreux proches, enseignants, élèves, ces chroniques intéresseront le lecteur pratiquant d'arts martiaux mais aussi ceux s'intéressant au Japon.
A founder of comparative anatomy and a giant of nineteenth-century biology, Georges Cuvier, and his student and colleague Achille Valenciennes, brought together all that was known about fishes in their massive 22-volume Histoire naturelle des poissons published from 1828 to 1849. Despite the passage of time, this work represents a landmark in the history of science, indispensable to systematic ichthyology and to comparative biology in general. As an introduction to this monumental work, the first volume traces the development of the study of fishes as then understood-from the earliest beginnings to the first third of the nineteenth-century-and summarizes the criteria for classification that their own work would follow. This critically important essay-one of the first attempts at a comprehensive history of any major group of organisms-now appears in English alongside the original French text, beautifully illustrated and accompanied by rich annotations and commentary, serving to bring this important text to our attention and highlighting its historical significance.
Prince Louis François de Bourbon-Conti - cousin of King Louis XV of France - was a patron of contemporary intellectuals such as Diderot, Beaumarchais, and Rousseau, and well-known as an avid art collector. His stroke of genius was the purchase of the Romanée vineyard, which later became known as the Romanée-Conti.
This volume reveals the secrets of the legendary wine, which has earned a cult following of connoisseurs around the world. Following a biography of the Prince of Conti, detailed notes from recent wine tastings allow readers to identify the characteristics of this unique wine, which must be considered within the context of the Climats of Burgundy-the terroirs where the Burgundian grape varieties grow in optimal conditions. These fabled terroirs have benefited from a unique, centuries-long continuity and they were inscribed on the UNESCO World Heritage List in 2015.
To understand Burgundy, readers must be familiar with its Climats, but also conscious of the climate-the meteorological conditions in which each vintage is created-because the production of fine wines, and especially of those made from grape varieties at the very height of maturity, resembles at times an obstacle course created by nature to play tricks on the winegrower. Laurens Delpech-through lengthy excerpts from harvest reports published since 1996 by Aubert de Villaine,
co-director of the Domaine de la Romanée-Conti-recounts the saga of successive vintages, which illuminates the difficulty of the vigneron's profession.
This original, complete, and engaging volume brings to the forefront the duality of the Climats and climate that give rise to the finest wines in Burgundy. An excellent overview of the Romanée-Conti, it is also essential reading for those who wish to sharpen their knowledge and appreciation of Burgundian wines.
The original edition of Gaston Lenôtre's groundbreaking cookbook inspired generations of aspiring pastry chefs. In this fully revised new edition, you will learn how to bake everything from a Paris-Brest to a Gâteau Saint-Honoré, and how to unlock the secrets of puff pastries, soufflés, charlottes, Bavarian cream, and festive Yule logs. More than 200 recipes ranging from basic to advanced are clearly and simply presented, making them accessible to bakers of every skill level.
With thanks to Gaston Lenôtre's daughter Sylvie Gille-Naves, who also collaborated with him on the original edition of this book, his son Alain Lenôtre, with whom he established the Lenôtre culinary schools, and the chefs at Maison Lenôtre, who carefully reviewed and updated every recipe, this classic work is once again available to home chefs everywhere.
This illustrated wine travel guide to the Grands Crus Classés of Médoc and Sauternes takes you into the heart of the renowned Bordeaux winegrowing region. Discover the world's finest wines and their heritage from an original perspective : behold the fanciful architecture of magnificent châteaux while strolling through estates steeped in history, explore legendary wine cellars and traditional chartreuses, experience instructive tastings and workshops, indulge in regional cuisine, and visit educational museums. Including historical background on both the region and the famous 1855 Classification, as well as useful information for fine wine aficionados, this guide reveals the many splendors of Bordeaux's vineyards and provides everything the traveler needs to (re)discover the birthplace of wine.
Flat pattern drafting and design fashion book for men's garments.
This method uses a logical drafting technique called ""flat pattern design" that provides key formulas that apply to all fashions.
A complete men's wardrobe can be made using this method from shirts to coats: shirts, ties, vests, knitwear, tailored pants, jeans, suits, jackets and coats in all styles (classic and timeless, fashion, luxury, sport).
ABOUT THE AUTHOR
Claire Wargnier is a graduate of ESMOD, the world's oldest and most renowned fashion design school, where she was a pattern-drafting professor during thirty years. Her experience in the different sectors of the fashion industry have allowed her to adapt her teaching methods to the students' needs. She is also a consultant in the fashion industry, works and lives in Paris.
Avec presque 600 millions d'habitants exclus de tout service énergétique en Afrique subsaharienne, l'électrification rurale représente un enjeu majeur pour le développement du continent.
Ce Livre Blanc a étudié 25 projets d énergie durable développés actuellement en Afrique et propose une analyse de leurs bonnes pratiques, pour comprendre quels sont les facteurs-clés de succès de ce type de projets.
Cette version numérique est offerte par la Fondation Schneider Electric.
This book has been published by Allenvi (French National Alliance for Environmental Research) to coincide with the 22nd Conference of Parties to the United Nations Framework Convention on Climate Change (COP22) in Marrakesh. It is the outcome of work by academic researchers on both sides of the Mediterranean and provides a remarkable scientific review of the mechanisms of climate change and its impacts on the environment, the economy, health and Mediterranean societies. It will also be valuable in developing responses that draw on "scientific evidence" to address the issues of adaptation, resource conservation, solutions and risk prevention. Reflecting the full complexity of the Mediterranean environment, the book is a major scientific contribution to the climate issue, where various scientific considerations converge to break down the boundaries between disciplines.
Taiji Kase (1929 - 2004) a formé presque tous les cadres du karaté français. 10e dan de karaté, maître Taiji Kase a vécu en France presque 40 ans. Combattant hors-pair, il était chargé dans les années 60 de relever les défis lancés à la j.k.a., la puissante fédération Shôtôkan japonaise. Arrivé en France en 1967, il enseigna 5 ans au karaté Club de France, le dojo de Henry Plée, premier club de karaté d'Europe, avant de créer son propre dojo et de voir défiler ceux qui deviendront les plus grands noms du karaté. Ses livres sur les katas ont été les plus étudiés des années 1970 à 2000. Cet ouvrage reprend tous les katas supérieurs traditionnels du Shôtôkan, ainsi que Ten no kata, auxquels s'ajoutent les deux katas créés par maître Kase : les Heian oyo et Tekki oyo.
The current crisis clearly demonstrates that our model of society has reached its limits. The time has come to recognize that our affluent societies have more than enough to meet their essential material needs-provided it is done fairly. The time has also come to question whether we are going to live with less, rather than more, money. We have the necessary means to do so, provided we accept this as an irrevocable principle of our lives. Rather than losing heart, this crisis can instead awaken within us unprecedented creative forces so that together, we can construct a satisfying world for heart, mind, and spirit.
In the face of a joyless society of overabundance, the "power of restraint" represents a realistic alternative. As a liberating moral and physical force, it is a political act of legitimate resistance to this juggernaut that is destroying the planet and isolating the individual. The time has come to break free of these bulimic habits and the constant quest for more and more. Pierre Rabhi adopted this way of life many years ago; he offers us a form of simplicity and gratitude that gives meaning to our existence, along with a unique sense of lightness: the power of restraint.
"Cooking is living... and living is cooking'... This motto has guided me my whole life, and today more than ever, it is at the very heart of my approach as a woman and a chef. So after 25 years of wonderful gastronomic moments, I wanted to create a new restaurant, find an exceptional location, open to the city, open to life; a neighbourhood address encouraging encounters and sharing, confidences as well as bursts of laughter; a house of taste that combines rigour and simplicity, small plates from here and delights from elsewhere, grandmothers' recipes and haute-couture cocktails; an epicurean and elegant living environment in which everyone very simply feels good.' H. D. Hélène Darroze invites us in this book to her new restaurant and has us discover over 60 original recipes specially created for Jòia.
Faithful as ever to the southwestern France of her childhood, through already iconic dishes like Uncle Claude's mussels, the famous short ribs of Angus beef, crispy potatoes with Basque sheep's-milk cheese and rosemary, wild mushroom's like at Amaïa's, new carrots roasted with manuka honey, mille-crêpes with matcha tea, madeleines with lemon and olive oil, Hélène Darroze enchants us through a unique alchemy that is her signature; a mixture of marvellous products cooked with a master's hand, sprinkled with love and tenderness. A gastronomy that resembles her: warm and generous.
Discover Wild & the Moon and their philosophy: "good for you, good for the planet, and delicious!"
#eatwise
From creamy konjac noodles to rawliflower salad, and from matcha nice cream to chocolate truffles, these 126 wild recipes are 100% plant-based, vegan, gluten-free, prepared with organic and seasonal ingredients, and bursting with flavor.
Also featured: a guide to 18 superfoods; basic recipes including nondairy mylks, sauces, and cream cheese; and the author's favorite addresses forveggie-friendly food, shopping, and activities in New York, Paris, and Dubai.
An introduction to the French art of baking bread-including ingredient selection, levain cultivation, and bread-making techniques-with more than one hundred illustrated recipes.
The humble baguette is the quintessential staple of French cuisine, but the country has a vast and diverse bread-baking tradition. With an introduction to the history of French bread, guidelines to help the home baker select the right ingredients - grain and flour varieties, water, salt, and levain-this book details the step-by-step techniques and fundamentals of bread making : from feeding the levain, kneading and preparing the dough, and baking, to more than 100 recipes. Eighteen expert bakers and pastry chefs share the sweet and savory recipes that have forged the French bakery's enviable reputation-from rounds of rustic pain de campagne or loaves of olive and oregano bread to regional favorites like fougasse or the Basque taloas tortillas.
A new generation of bakers has expanded the classic French repertoire to include original creations-such as charcoal-sesame baguettes; matcha swirl bread ;
buckwheat and seaweed rolls; and fig, hazelnut, and honey rye bread. In their French style, they also reinterpret heritage breads from across the world-including pita, focaccia, bagels, cheesy Georgian khachapuri, Swedish crispbread, and Indian chapati. Additional bread-based recipes include "surprise bread" finger sandwiches, croque monsieur, onion soup with cheese croutons, and desserts such as French
toast and kouign-amann. For each recipe, pictograms indicate the level of difficulty, time and material required, and whether a recipe is gluten-free.
This is the ultimate reference book for baking homemade bread the French way.
In this book, Michel Innocent Peya focuses on "climate finance" and the withdrawal and return of the world's leading power, the United States, in the battle against climate change, by assessing its real financial impact in order to fight collectively against the ultimatum given by nature. The States are determined to take up the challenge and assume their responsibilities, as the Biden administration has done, in order to wage the "people's battle" against global warming and the perils that it may cause in the medium term. A vibrant appeal is launched to all the world's decision-makers as well as to state and non-state actors. As the years go by, the planet is experiencing rising temperatures and precipitation is constantly increasing. These are the results of a multiform pollution that threatens the existence of nations. Our beautiful nature is being devastated by greenhouse gas emissions and ever-increasing waste. The few world powers, those that can be qualified as major polluters, are few in number but threaten the balance of our system to the detriment of collective well-being. What will become of our planet, our environment, if the community of polluters continues to refuse to take its responsibilities?
This book explores zoonoses - the diseases exchanged between animals and humans. Within its pages, the authors describe the nature and transmission of zoonoses, discuss the diseases of greatest concern, detail different protective measures, and examine the factors responsible for zoonosis emergence and evolution.
This collective book proposes to re-examine and explore the paradox of modernity through the triad structure of biopolitics, ethics and subjectivation, as it has served as an effective analytic tool for Western cultures (Foucault, Agamben, Negri...). The authors ask themselves if this framework can be tested on as varied cultural conditions as those in Asia, South Asia, Africa, Latin America or Eastern Europe.
