The Orange Trees Of Versailles

When Marion Dutilleul enters the service of the Marquise de Montespan, she never imagines that her ability to recognize scents and to blend them into perfumes will win her the favor of Louis XIV’s mistress. But the marquise quickly has the young girl creating new perfumes for her. Eager to please and hopeful that her olfactory gifts will win her recognition, Marion concocts memorable fragrances. Then, to her horror, credit is bestowed on someone else. Marion feels betrayed. Now Marion opens her eyes and ears (in addition to her nose!) and realizes that beneath the splendor of palace life is a place teeming with deceit. To survive, she must use her keen sense of smell not to create perfumes, but to thwart those who would do her—and one of France’s beloved monarchs—great harm.

In the 1670s, fourteen-year-old Marion, who has a talent for making perfumes, gets the chance to serve Louis XIV's mistress at the palace of Versailles, where she gets caught up in palace intrigue.

This book offers critical analysis of a major policy initiative in education today. It will help education professionals understand the context of the 14 - 19 reform and how it will affect their practice.

Lavishly illustrated with archival images and beautiful photography, Versailles: From Louis XIV to Jeff Koons features insightful texts by Catherine Pégard, president of the Château de Versailles, with the collaboration of Mathieu da Vinha, scientific director of the Château de Versailles Research Center, revealing all the stories that have unfolded within this glorious monument.

The story of cuisine and the social history of eating is afascinating one, and Maguelonne Toussaint-Samat covers all itsaspects in this classic history. New expanded edition of a classic book, originally published togreat critical acclaim from Raymond Blanc, The New YorkTimes, The Sunday Telegraph, The Independent andmore Tells the story of man’s relationship with food fromearliest times to the present day Includes a new foreword by acclaimed food writer Betty Fussell,a preface by the author, updated bibliography, and a new chapterbringing the story up to date New edition in jacketed hardback, with c.70 illustrations and anew glossy color plate section "Indispensable, and an endlessly fascinating book. The view isstaggering. Not a book to digest at one or several sittings. Savorit instead, one small slice at a time, accompanied by a very finewine." –New York Times "This book is not only impressive for the knowledge it provides,it is unique in its integration of historical anecdotes and factualdata. It is a marvellous reference to a great many topics." –Raymond Blanc "Quirky, encyclopaedic, and hugely entertaining. Adelight." –Sunday Telegraph "It's the best book when you are looking for very clear butinteresting stories. Everything is cross-referenced to anextraordinary degree, which is great because the information givenis so complex and interweaving." –The Independent "A History of Food is a monumental work, a prodigiousfeat of careful scholarship, patient research and attention todetail. Full of astonishing but insufficiently known facts." –Times Higher Education Supplement

Laszlo traces the spectacular rise and spread of citrus across the globe, from southeast Asia in 4000 BC to modern Spain and Portugal, whose explorers inroduced the fruit to the Americas. This book explores the numerous roles that citrus has played in agriculture, horticulture, cooking, nutrition, religion, and art.