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August 6, 2009 Edition
This compendium of budget-saving information from one of travel’s enduring gurus could save you a bundle on your next vacation (and give you a better time, too). If you’re a regular Frommer blog reader, you’ll recognize much of this info, and if not, you’re in for a treat. Frommer is a big fan of travel as a means of broadening one’s internal landscape and has no qualms about injecting his own opinions about the topic at hand (including how to think about cheap destinations and the idea of personal boycotts on destinations). Look here for tips on saving money on cruises, help in choosing places to eat and stay, best ways to get from place to place depending on your particular situation, and specialty vacation ideas from volunteer vacations to educational tours around the world.
What better way to learn Paris’s geography than through its patisseries? Paris is divided into twenty arrondissements, or neighborhoods, each with its own pastry shops, and this book goes one by one through the best. Two chapters cover the famous sights of the city with their accompanying patisseries, highlighting the specialties of each one, and other chapters fill in the geographic holes. Don’t speak French? There are sidebars that explain exactly what goes into the delicacies the authors are rhapsodizing over. For the ambitious reader/baker/armchair traveler, there are several recipes included to whisk you away. And for rereaders, there are several indexes: by arrondissement, by pastry dough and filling, by patisserie name, and by recipe. Pair this up with “The Best Wine Bars and Shops of Paris,” by Pierrick Jegu for a full day’s coverage of Parisian food and drink. Bon voyage and bon appetit!
Perhaps your summer travels took you to Spain and now you’re home, yearning for the evening tapas plates you fell in love with at the neighborhood bar in Seville. Recreate your travel experience with this array of beautifully photographed and lovingly detailed recipes for traditional appetizers and small savory dishes ranging from seafood to vegetarian, both completely from scratch and as shop-and-serve. Dish up a traditional potato and onion tortilla, some fierce potatoes, a dish of fried almonds, and fish in pine nut sauce with the wine of your choice, or perhaps a plate of white beans with meat, spinach with raisins and pine nuts, and a Moroccan flatbread with toppings and some cider or beer. Stock your pantry with the few essentials from the beginning of the book, then have fun mixing-and-matching recipes to your taste.
Photojournalist Lefevre followed Doctors Without Borders to Afghanistan in 1986, documenting the foreign doctors’ efforts to get where they are most needed despite the ongoing war between the Soviets and the Afghanis. Lemercier designed the combination of Lefevre’s black and white photos and Guibert’s panels of drawings, which somehow brings the doctors’ dangerous journey across open plains, over rivers with bombed-out and unstable bridges, and through mountain passes, to life for readers more effectively than photos alone could have done. The harshness of the terrain and the fierceness and suffering of the Afghan people serve to highlight the tender moments: parents, especially gun-toting fathers, anxiously tending their children, friends laughing with each other, and recovering fighters reunited with their comrades.