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person.
  David Herbert Lawrence was born September 11, 1885, in Eastwood, Nottinghamshire, England.  He was the fourth son of a coal miner, an uneducated man with a sharp temper and a fondness for drink. 
     Lawrence's mother, in contrast, was an educated woman from southern England, sometimes described as refined and pious.  This parental mix resulted in an environment which physically and psychologically scarred the young Lawrence.   
  As a youngster Lawrence was frail and sickly, but studious, earning a scholarship to Nottingham High School, a major accomplishment for a boy from a working class family.  At sixteen he suffered his first major pneumonia attack while working as a factory clerk.  During his conva

lescence he met Jessie Chambers who became a close friend and mentor.  In 1902 he became a pupil-teacher in Eastwood and was writing in earnest by 1905.  In 1907 his first story was published in a local newspaper while he was studying at University College, Nottingham, where he earned a teacher's certificate.
     Lawrence left Eastwood in 1908 to take a teaching position in a London suburb.  During this time Jessie Chambers sent Lawrence's poetry to the editor of English Review, Ford Madox Hueffer, who began publishing Lawrence's work as well as affording him the opportunity to meet other young writers such as Ezra Pound.

 
See LAWRENCE, page 11

D. H. Lawrence was a prolific and controversial author who penned dozens of widely read, taught, and debated poems, plays, essays, and novels during the course of his relatively short life.  His themes often included issues of sexuality as he attempted to understand human relationships as well as issues dealing with questions regarding religion or morality.  Many of his works were dark and difficult to fully grasp, often attempting to put into words aspects of humanity that were below the conscious level of the average

     The Cooking Journals of Claude Monet contain over 100 recipes from the artist's collection of favorites. Some of the recipes collected in his journals include foods he encountered while patronizing the lively bistros of Paris and the quiet inns in England.  Cezanne's bouillabaisse recipe and Millet's petits pains are also included.
     This sumptuous book is illustrated with beautiful reproductions of Monet's paintings, color photographs of Monet's beloved township of Giverny, copies of pages from his  notebooks and journals, family photographs, and selected shots of the finished dishes artfully resurrected by master chef Joel Robuchon.  For example, Robuchon's version of Monet's favorite tea dessert, Geona Cake, pictured on page 178, is presented with a simplicity that tempts the most modest of appetites.
     Robuchon and the author, Claire

Joyes, capture the lifestyle of  the reserved, at times difficult and private, artist whose daily routine revolved totally around his passion for painting, comfort and good living.  Joyes enriches the text of the cookbook with tales of Monet's love for his gardens as well as the French countryside.  She tells us, for example, that Monet's guests such as fellow Impressionists Renoir, Pissarro, Sisley, Degas and Cezenne came to dine at 11:30, no later, as Monet insisted on freeing his afternoons to make the most of the afternoon light for his paintings. Joyes also tells us that "Monet never lingered over his food….he even gave the order never to hand dishes around twice when his American step-son-in-law was lunching with them, because his slow eating habits drove Monet crazy."   (p.60)

     
See GIVERNY, page 12

France: The Beautiful Cookbook: Authentic Recipes from the Regions of France