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...Loup Durand; Translated by J. Maxwell Brownjohn...

Author: /time Magazine | Title: Books: Savory Gambits | 1/2/1989 | See Source »

French novelist Loup Durand fills out this scenario with the graceless prose that marks other classics of the genre, including John Buchan's The Thirty- nine Steps, Frederick Forsyth's The Day of the Jackal and almost everything written by Ian Fleming. The boy's doomed mother Maria is not merely an eyeful, she has a "passion for beautiful things and more than enough money to indulge it . . . Coco Chanel suits, tea roses, the best restaurants, jazz, and driving her Bugatti at a reckless speed...

Author: /time Magazine | Title: Books: Savory Gambits | 1/2/1989 | See Source »

...teaches that pubescence is a messy uphill battle. And now two French films arrive to clinch the argument that in Europe, childhood is a daunting entrance exam for premature adulthood. Their plot is archetypal: a boy is sent away from home for a wrenching rite of passage. In Jean-Loup Hubert's The Grand Highway, the lad learns conventional wisdom, and the film evokes familiar smiles and tears. In Louis Malle's Au Revoir les Enfants, the Nazi occupation of France triggers a boy's crisis of conscience. Malle's movie, sure to be nominated for the foreign-language Oscar...

Author: /time Magazine | Title: Cinema: Hard Rites Of Passage | 2/22/1988 | See Source »

...SIMPLE STORY Directed by Claude Sautet Screenplay by Claude Sautet and Jean-Loup Dabadie...

Author: /time Magazine | Title: Cinema: Chow Time | 3/10/1980 | See Source »

With Alice as his almost constant companion, Trillin samples country ham in Sulphur Well, Ky., savors andouille gumbo turned out by the Jaycees of Laplace, La., tastes the loup en cro*ute at Paul Bocuse's world-renowned restaurant in Lyons. Throughout all, the tongue-in-cheek Trillin philosophizes that "Marriage, as I have often remarked, is not merely sharing one's fettucine but sharing the burden of finding the fettucine restaurant in the first place...

Author: By Mary G. Gotschall, | Title: Haute Cuisine Over Easy | 10/10/1978 | See Source »

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