Pratique

L’adolescence, période de bouleversements et de questions sans fin, trouve enfin son guide indispensable. Guide des adolescents offre des réponses claires et pratiques sur la sexualité, l’image de soi, les relations familiales et bien plus encore.

Designed for use as a home cooking class, this essential guide to mastering French culinary techniques and recipes features: o 575 ILLUSTRATIONS, including 400 step-by-step photographs o 95 CULINARY TECHNIQUES AND KITCHEN SKILLS: cooking methods, cutting techniques, how to prepare vegetables, meat, and fish o100 BUILDING-BLOCK RECIPES for doughs and batters, stuffings, sweet and savory sauces, cake bases and fillings, and more o 165 ICONIC FRENCH RECIPES for appetizers, fish and shellfish, poultry, meats, vegetables, cheese, and desserts, graded for complexity with a three-star rating, including: Bouillabaisse, Sea bass in a salt crust, Boeuf bourguignon, Salade Niçoise, Ratatouille, Tarte Tatin, Raspberry charlotte, Opéra o PRACTICAL REFERENCES: illustrated guides to equipment, meat cuts, and French produce; conversion tables; extensive cross-references to techniques and recipes; glossary; detailed index o SIGNATURE RECIPES by nine Michelin-star chefs and culinary artisans: Stéphane Augé, Régis Marcon, Alain Passard, Gérald Passédat, Anne-Sophie Pic, Jean-François Piège, Didier Stéphan, Xavier Thuret, Yves Thuriès. HUBERT DELORME and VINCENT BOUÉ are professional chefs and instructors at a French culinary school. PAUL BOCUSE was a legendary three Michelin-star chef.

Designed for use as a home cooking class, this essential guide to mastering French culinary techniques and recipes features: o 575 ILLUSTRATIONS, including 400 step-by-step photographs o 95 CULINARY TECHNIQUES AND KITCHEN SKILLS: cooking methods, cutting techniques, how to prepare vegetables, meat, and fish o100 BUILDING-BLOCK RECIPES for doughs and batters, stuffings, sweet and savory sauces, cake bases and fillings, and more o 165 ICONIC FRENCH RECIPES for appetizers, fish and shellfish, poultry, meats, vegetables, cheese, and desserts, graded for complexity with a three-star rating, including: Bouillabaisse, Sea bass in a salt crust, Boeuf bourguignon, Salade Niçoise, Ratatouille, Tarte Tatin, Raspberry charlotte, Opéra o PRACTICAL REFERENCES: illustrated guides to equipment, meat cuts, and French produce; conversion tables; extensive cross-references to techniques and recipes; glossary; detailed index o SIGNATURE RECIPES by nine Michelin-star chefs and culinary artisans: Stéphane Augé, Régis Marcon, Alain Passard, Gérald Passédat, Anne-Sophie Pic, Jean-François Piège, Didier Stéphan, Xavier Thuret, Yves Thuriès. HUBERT DELORME and VINCENT BOUÉ are professional chefs and instructors at a French culinary school. PAUL BOCUSE was a legendary three Michelin-star chef.

Dans ce premier guide pratique de lecture à voix haute, les auteurs prennent le lecteur par la main pour l'emmener dans les coulisses de cet art singulier qui ne s'improvise pas. Comme le souligne le comédienThibault de Montalembert dans sa préface, interpréter un texte revient à faire passer la musique de l'auteur avant toute chose, un travail plus proche du metteur en scène que de l'acteur.Vous saurez tout des pièges à éviter pour une lecture en public, des passages qui se prêtent le plus à la lecture à voix haute selon les genres littéraires et redécouvrirez Flaubert, Proust, Diderot, Baudelaire etbien d'autres sous un nouveau jour.Doté d'explications imagées et d'exercices amusants, ce livre offre une merveilleuse plongée dans les textes des grands auteurs. Les Livreurs oeuvrent depuis plus de vingt ans dans le domaine de la lecture à voix haute. Leurs événements littéraires ont pour vocation de faire découvrir la littérature par la lecture à haute voix.Producteur et lecteur, Bernhard Engel enseigne la lecture à haute voix à Sorbonne Université.Avocat et ancien secrétaire de la Conférence du stage du barreau de Paris, Jean-Paul Carminati est également écrivain.Tous deux enseignent l'art oratoire.https://leslivreurs.com/

Discover the 180 most picturesque villages in France, selected for their authenticity, beauty, and cultural heritage by the accredited association Les Plus Beaux Villages de France. Embark on an adventure through the rolling vineyards of Alsace and treat yourself to a grand cru in Hunawihr. Delight in the good life in Beaulieu-sur-Dordogne, known as the "Limousine Riviera." Or stroll through novelist George Sand's beloved village, Gargilesse-Dampierre, a haven of greenery. Fully revised and updated, this new edition of the official comprehensive illustrated guide provides you with everything you need to enjoy an unforgettable trip through the most beautiful villages of France, including: o Local history and heritage o Sights, attractions, and tours o Accommodation and restaurant recommendations o Events and activities o Gastronomic and artisanal specialties o Practical information and QR codes to additional tourist information.

Discover the 180 most picturesque villages in France, selected for their authenticity, beauty, and cultural heritage by the accredited association Les Plus Beaux Villages de France. Embark on an adventure through the rolling vineyards of Alsace and treat yourself to a grand cru in Hunawihr. Delight in the good life in Beaulieu-sur-Dordogne, known as the "Limousine Riviera." Or stroll through novelist George Sand's beloved village, Gargilesse-Dampierre, a haven of greenery. Fully revised and updated, this new edition of the official comprehensive illustrated guide provides you with everything you need to enjoy an unforgettable trip through the most beautiful villages of France, including: o Local history and heritage o Sights, attractions, and tours o Accommodation and restaurant recommendations o Events and activities o Gastronomic and artisanal specialties o Practical information and QR codes to additional tourist information.

This complete cooking course provides FERRANDI Paris's expertise for preparing all types of fish, shellfish, and cephalopods, allowing home cooks and confirmed chefs to: o Acquire essential kitchen skills for 47 culinary techniques-including how to scale sea bass or sole; bone fish fillets; shuck scallops and oysters; prepare squid and cuttlefish; cook lobster or crab in a court bouillon; and braise monkfish tails-explained in more than 350 step-by-step instructions. o Delight guests with 73 delicious recipes for French classics, traditional dishes from around the world, and innovative creations: Hake Ceviche with Pickled Berries and Buckwheat Tuiles; Seafood Pâté en Croûte; Albacore Tuna Burger with Socca Fries; Cajun-Marinated Swordfish with Corn; Sole Meunière Grenobloise with Creamy Polenta; Lobster Bisque; Poached Langoustines with Thai Broth; and more. Comprehensive technical and gourmet savoir faire from an exceptional, century-old culinary school.

This complete cooking course provides FERRANDI Paris's expertise for preparing all types of fish, shellfish, and cephalopods, allowing home cooks and confirmed chefs to: o Acquire essential kitchen skills for 47 culinary techniques-including how to scale sea bass or sole; bone fish fillets; shuck scallops and oysters; prepare squid and cuttlefish; cook lobster or crab in a court bouillon; and braise monkfish tails-explained in more than 350 step-by-step instructions. o Delight guests with 73 delicious recipes for French classics, traditional dishes from around the world, and innovative creations: Hake Ceviche with Pickled Berries and Buckwheat Tuiles; Seafood Pâté en Croûte; Albacore Tuna Burger with Socca Fries; Cajun-Marinated Swordfish with Corn; Sole Meunière Grenobloise with Creamy Polenta; Lobster Bisque; Poached Langoustines with Thai Broth; and more. Comprehensive technical and gourmet savoir faire from an exceptional, century-old culinary school.

This complete baking course provides FERRANDI Paris's expertise for preparing delicious breads and viennoiserie-French baked goods traditionally enjoyed for breakfast, including the iconic croissant. This book is the perfect complement to FERRANDI Paris's best-selling French Pâtisserie, which covers baked desserts. Aspiring and confirmed bakers will: Acquire essential kitchen skills for more than 40 culinary techniques, explained in 220 step-by-step photographs, to make homemade poolish; refresh levain; knead, shape, and score loaves; laminate butter; prepare puff pastry; or braid brioche dough. Prepare more than 80 sweet and savory recipes for breakfasts and snacks, including French classics and modern creations: brioche, cruffins, babka, kouign-amann, beignets, kougelhopf, baguettes, country bread, grissini, pastrami bagels, croque-monsieurs, and more.

This complete baking course provides FERRANDI Paris's expertise for preparing delicious breads and viennoiserie-French baked goods traditionally enjoyed for breakfast, including the iconic croissant. This book is the perfect complement to FERRANDI Paris's best-selling French Pâtisserie, which covers baked desserts. Aspiring and confirmed bakers will: Acquire essential kitchen skills for more than 40 culinary techniques, explained in 220 step-by-step photographs, to make homemade poolish; refresh levain; knead, shape, and score loaves; laminate butter; prepare puff pastry; or braid brioche dough. Prepare more than 80 sweet and savory recipes for breakfasts and snacks, including French classics and modern creations: brioche, cruffins, babka, kouign-amann, beignets, kougelhopf, baguettes, country bread, grissini, pastrami bagels, croque-monsieurs, and more.

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.

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.

Gain all the essential kitchen skills for 35 culinary techniques-make sausages, tie a roast with twine, debone fish, create puff pastry, pickle vegetables, decorate a pâté en croûte-explained in more than 200 step-by-step instructions. Prepare 70 traditional to innovative recipes-Country Pâté, Beef Wellington, Duck and Mushroom Terrine, Rabbit Terrine with Dried Fruit Chutney, Vegetarian Carrot Rillettes, Serrano Ham Croquettes, Spicy Cabbage and Herb Sausages, Salmon and Spinach Terrine-with dishes designed to be shared.

Gain all the essential kitchen skills for 35 culinary techniques-make sausages, tie a roast with twine, debone fish, create puff pastry, pickle vegetables, decorate a pâté en croûte-explained in more than 200 step-by-step instructions. Prepare 70 traditional to innovative recipes-Country Pâté, Beef Wellington, Duck and Mushroom Terrine, Rabbit Terrine with Dried Fruit Chutney, Vegetarian Carrot Rillettes, Serrano Ham Croquettes, Spicy Cabbage and Herb Sausages, Salmon and Spinach Terrine-with dishes designed to be shared.

This complete cooking course provides FERRANDI Paris's expertise for preparing all types of meat, poultry, and game, allowing home cooks and confirmed chefs to: o Acquire essential kitchen skills for 48 culinary techniques-tie a boneless roast; prepare veal scaloppine; French trim a rack of pork ribs; bone a lamb shoulder; dress, truss, or spatchcock poultry; prepare duck magret; marinate game - which are explained in 333 step-by-step instructions. o Delight guests with 70 delicious recipes for French classics, traditional dishes from around the world, and innovative creations: Beef and Vegetable Stir-Fry with Rice Noodles, Moussaka, Veal Blanquette, Sweetbread Vol-au-Vents, Honey-Glazed Porcelet Ham, Texas-Style Pork Spareribs, Lamb Tajine, Persian-Style Lamb Skewers, Basque-Style Chicken with Octopus, Stuffed Turkey, Hare Royale, Shredded Boar Tacos, and more.

This complete cooking course provides FERRANDI Paris's expertise for preparing all types of meat, poultry, and game, allowing home cooks and confirmed chefs to: o Acquire essential kitchen skills for 48 culinary techniques-tie a boneless roast; prepare veal scaloppine; French trim a rack of pork ribs; bone a lamb shoulder; dress, truss, or spatchcock poultry; prepare duck magret; marinate game - which are explained in 333 step-by-step instructions. o Delight guests with 70 delicious recipes for French classics, traditional dishes from around the world, and innovative creations: Beef and Vegetable Stir-Fry with Rice Noodles, Moussaka, Veal Blanquette, Sweetbread Vol-au-Vents, Honey-Glazed Porcelet Ham, Texas-Style Pork Spareribs, Lamb Tajine, Persian-Style Lamb Skewers, Basque-Style Chicken with Octopus, Stuffed Turkey, Hare Royale, Shredded Boar Tacos, and more.

100 years of technical and gourmet savoir faire from an exceptional culinary school in paris. Discover the essential kitchen skills for cooking with fruits and nuts-how to peel pineapples, blanch almonds, segment citrus fruit, prepare a fruit crown, make quince jelly-through 40 culinary techniques that are explained in more than 150 step-by-step illustrated instructions. Prepare more than 75 recipes-Kumquat Cake, Black Forest Gâteau, King Crab with Pomelos, Watermelon Granita, Raisin Swirls, Poached Oysters with Pomegranate-including both sweet and savory dishes that range from simple to sophisticated to unforgettable. With more than 375 photographs, this book includes everything you need to know for preparing and cooking with fruits and nuts from a world-class culinary institution.

100 years of technical and gourmet savoir faire from an exceptional culinary school in paris. Discover the essential kitchen skills for cooking with fruits and nuts-how to peel pineapples, blanch almonds, segment citrus fruit, prepare a fruit crown, make quince jelly-through 40 culinary techniques that are explained in more than 150 step-by-step illustrated instructions. Prepare more than 75 recipes-Kumquat Cake, Black Forest Gâteau, King Crab with Pomelos, Watermelon Granita, Raisin Swirls, Poached Oysters with Pomegranate-including both sweet and savory dishes that range from simple to sophisticated to unforgettable. With more than 375 photographs, this book includes everything you need to know for preparing and cooking with fruits and nuts from a world-class culinary institution.

From creamy fromage blanc to buttery Brie, from tangy Gorgonzola to extra-sharp Cheddar, and from crumbly Trentingrana to smoky Slovenská Parenica, this comprehensive reference provides a complete overview of cheeses from around the globe. Twenty-four cheese families-divided into four principal cheese types, from fresh to hard-are examined in detail, including information on their characteristics, flavor profiles, origins, seasonality, and methods of production. The cheeses are then used in a range of sweet and savory recipes, including Puff Pastry Cheese Straws, Marinated Goat Cheese, Parmesan Soufflé, Tartiflette, Cheese-Filled Ravioli in Broth, Smoked Scamorza Frittata, Baked Mont d'Or, Corsican Cheesecake, Tiramisu, Bengali Cheese Sweets, Gouda Nougat, and Ricotta Pancakes. Readers will learn how to: o

From creamy fromage blanc to buttery Brie, from tangy Gorgonzola to extra-sharp Cheddar, and from crumbly Trentingrana to smoky Slovenská Parenica, this comprehensive reference provides a complete overview of cheeses from around the globe. Twenty-four cheese families-divided into four principal cheese types, from fresh to hard-are examined in detail, including information on their characteristics, flavor profiles, origins, seasonality, and methods of production. The cheeses are then used in a range of sweet and savory recipes, including Puff Pastry Cheese Straws, Marinated Goat Cheese, Parmesan Soufflé, Tartiflette, Cheese-Filled Ravioli in Broth, Smoked Scamorza Frittata, Baked Mont d'Or, Corsican Cheesecake, Tiramisu, Bengali Cheese Sweets, Gouda Nougat, and Ricotta Pancakes. Readers will learn how to: o

"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."

"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."

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.

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.

Globetrotting tastemaker Héloïse Brion invites us inside her universe of relaxed chic entertaining. In this charming and inspiring book, Héloïse shares her tips for creating memorable meals for family and friends with fi fty new seasonal recipes. Her tasty dishes and gourmet desserts will delight everyone around the table and are simple to make. From Honeydew Melon and Tarragon Juice to Lemon Orzo Soup, from Grape and Fig Pizza to Feta and Zucchini Pasta, and from Coconut Chicken to Pears in Puff Pastry, these fl avorful recipes will bring joy all year round. Using her signature fl air for entertaining, Héloïse reveals her planning and decorating secrets for creating unique and beautiful table settings full of whimsy for every occasion.

Globetrotting tastemaker Héloïse Brion invites us inside her universe of relaxed chic entertaining. In this charming and inspiring book, Héloïse shares her tips for creating memorable meals for family and friends with fi fty new seasonal recipes. Her tasty dishes and gourmet desserts will delight everyone around the table and are simple to make. From Honeydew Melon and Tarragon Juice to Lemon Orzo Soup, from Grape and Fig Pizza to Feta and Zucchini Pasta, and from Coconut Chicken to Pears in Puff Pastry, these fl avorful recipes will bring joy all year round. Using her signature fl air for entertaining, Héloïse reveals her planning and decorating secrets for creating unique and beautiful table settings full of whimsy for every occasion.

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.

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.

« François Perret is a magician of taste. [His] madeleine . . . is a masterpiece. » - Pierre Hermé What happens when François Perret - the world-renowned pastry chef at the Ritz Paris - leaves behind his state-of-the-art kitchen to compete in a Los Angeles food truck competition ? Trading in his chef's toque for a baseball cap, chef Perret roamed central California in his food truck, sampling fresh produce and culinary specialties with local growers and chefs. His encounters inspired him to reinterpret American classic recipes including s'mores, tacos, donuts, and cookies. His experience, seemingly an inversion of the Ratatouille story, culminates into the perfect fusion of French pastry technique and the sunny flavors of California. Chef François Perret first shared his adventures in the Netflix series The Chef in a Truck, and this volume - part travel journal, part recipe book - recounts his unique culinary journey. It shows readers once again that food is truly a shared international language that builds bridges across cultures.

« François Perret is a magician of taste. [His] madeleine . . . is a masterpiece. » - Pierre Hermé What happens when François Perret - the world-renowned pastry chef at the Ritz Paris - leaves behind his state-of-the-art kitchen to compete in a Los Angeles food truck competition ? Trading in his chef's toque for a baseball cap, chef Perret roamed central California in his food truck, sampling fresh produce and culinary specialties with local growers and chefs. His encounters inspired him to reinterpret American classic recipes including s'mores, tacos, donuts, and cookies. His experience, seemingly an inversion of the Ratatouille story, culminates into the perfect fusion of French pastry technique and the sunny flavors of California. Chef François Perret first shared his adventures in the Netflix series The Chef in a Truck, and this volume - part travel journal, part recipe book - recounts his unique culinary journey. It shows readers once again that food is truly a shared international language that builds bridges across cultures.

Vincent Guerrier a 23 ans lorsqu'un médecin lui diagnostique un cancer. « Lymphome d'Hodgkin » est le nom de ce mal qui va l'obliger à suivre une chimiothérapie. Dès celle-ci terminée, il passera la ligne d'arrivée du marathon. Réflexe de journalistes, Léa et Vincent se documentent sur les bienfaits de l'activité physique pour les malades du cancer. Et découvrent que des études portant sur des milliers de patients démontrent une amélioration de la qualité de vie et une réduction des risques de récidive. Se soigner par le sport, qui est conscient que c'est une voie d'avenir ? Ce livre est destiné à sensibiliser patients, médecins et politiques sur les bienfaits du sport, que Vincent a éprouvés. Léa et Vincent se sont rencontrés à l'école de journalisme et ils ont combattu ensemble le cancer de Vincent. Ils ont créé une association et un site http://www.maladesdesport.fr/ pour diffuser les infos sur les bienfaits du sport comme remède contre le cancer. Bien connus de tous les réseaux liés au cancer, les deux journalistes signent aussi un documentaire pour la télévision, qui sera diffusé le 8 juin 2020.

Des méthodes VRAIMENT efficaces pour lire plus vite & mieux ! Sur papier, en ligne, sur liseuse, sur Smartphone... Découvrez les méthodes les plus efficaces pour gagner du temps, ne retenir que l'essentiel et mémoriser facilement ce que vous lisez. La « lecture rapide » est un véritable enjeu pour réussir aujourd'hui. Les différentes techniques présentées dans cet ouvrage vous permettent d'améliorer non seulement votre vitesse de lecture mais surtout votre qualité d'assimilation et votre capacité de mémorisation. De nombreux exercices proposés dans ce guide complet vous permettent de vous entraîner et de mesurer les progrès réalisés. Pierre Gévart a été sous-préfet et a dirigé l'IRA de Lille. Il a dispensé des formations à l'ENA, à l'IEP de Lille et continue à enseigner dans diverses universités. Dans son métier, être capable de lire vite et de mémoriser les éléments essentiels est une nécessité absolue.