THE VISUAL DICTIONARY - QA International
THE VISUAL DICTIONARY - QA International
THE VISUAL DICTIONARY - QA International
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Table of Contents<br />
non-FICTION•••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••1<br />
Web•••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••17<br />
Dictionaries•••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••2<br />
The Visual Dictionary – 4th Edition<br />
NEW<br />
••••••••••••••••••••••••••••••••••••2<br />
The Visual Dictionary – 3rd Edition•••••••••••••••••••••••••••••••••••••••••••••••••••7<br />
The Visual Dictionary of the Human Body••••••••••••••••••••••••••••••••••••••••8<br />
Reference• ••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••9<br />
Understanding the Human Body••••••••••••••••••••••••••••••••••••••••••••••••••••••9<br />
Family Guide to Health••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••10<br />
The Visual World Atlas•••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••11<br />
Sports••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••11<br />
ikonet.com••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••17<br />
The Online Visual Dictionary••••••••••••••••••••••••••••••••••••••••••••••••••••••••••18<br />
The Virtual Human Body••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••19<br />
Mobile•••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••20<br />
Visual Dictionary Mobile Application<br />
NEW<br />
••••••••••••••••••••••••••••••20<br />
Le Multidictionnaire• •••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••21<br />
Virtual Human Body Application<br />
NEW<br />
••••••••••••••••••••••••••••••••••••21<br />
Video• •••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••22<br />
Video Library•••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••22<br />
The Visual Guides Series••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••11<br />
Food and Cooking• ••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••12<br />
The Visual Food Encyclopedia••••••••••••••••••••••••••••••••••••••••••••••••••••••••12<br />
How to Thwart Food Allergies – 2nd Edition<br />
NEW<br />
••••••••••••••••••13<br />
Outdoors Gastronomy•••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••13<br />
The Visual Food Lovers’ Guide•••••••••••••••••••••••••••••••••••••••••••••••••••••••14<br />
The Complete Food Guide•••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••14<br />
Content Licensing••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••16<br />
FICTION••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••23<br />
Gaby Bernier, tome 1<br />
NEW<br />
••••••••••••••••••••••••••••••••••••••••••••••••••••••24<br />
Newton – La Science du complot<br />
NEW<br />
•••••••••••••••••••••••••••••••••••25<br />
La Romance des ogres<br />
NEW<br />
••••••••••••••••••••••••••••••••••••••••••••••••••••25<br />
Lazy Bird•••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••26<br />
Rivière Tremblante•••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••26<br />
Stigmates et BBQ••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••27<br />
La Fille du Pasteur Cullen••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••28<br />
Sionrah••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••30<br />
Use of our content••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••16<br />
Backlist••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••31
non-FICTION<br />
Dictionaries<br />
<strong>QA</strong> <strong>International</strong> built its reputation by introducing a new breed of dictionary to the<br />
world of publishing 20 years ago: The Visual Dictionary has become a worldwide<br />
success with more than 9 million copies sold.<br />
Reference<br />
Combining solid editorial content with unparalleled graphics, the books in our<br />
Family Reference series shed light on subjects of great interest to contemporary<br />
readers. Their clear and simple presentation makes them an invaluable resource for<br />
anyone needing precise, top-quality information.<br />
Food and cooking<br />
Today, the availability of an increasing variety of foods and a deepening concern for<br />
our nutritional needs means carefully choosing and preparing what we eat is more<br />
important than ever. Featuring photos and illustrations, <strong>QA</strong> <strong>International</strong>’s Food and<br />
Cooking series provides a valuable overview of modern nutrition, with contributions<br />
from experts in the field.<br />
Digital Products and Content Licensing<br />
From Web sites to mobile applications, to software, <strong>QA</strong> <strong>International</strong>’s quality content<br />
meets the challenge on every support. Satisfy your target audience’s need for<br />
interactive content and dynamic visuals with our wide variety of digital products.<br />
<strong>QA</strong> <strong>International</strong>’s unique multimedia content can be licensed and integrated into<br />
your own books, magazines, mobile applications, Web sites and software. State-ofthe-art<br />
illustrations, animations and rich encyclopedic content can be easily adapted<br />
to your needs and transferred into the format of your choice.
2Dictionaries<br />
The Visual Dictionary – 4th edition NEW<br />
The essential source of knowledge<br />
Featuring vocabulary developed by terminology experts and <strong>QA</strong> <strong>International</strong>’s<br />
trademark lifelike imagery, The Visual Dictionary makes the world around us<br />
understandable at a glance. Whether you choose to include multilingual labels,<br />
perfect for language learners, or contextual definitions, you are sure to please<br />
your market with this unique dictionary that illustrates, names, and explains. There<br />
is a Visual for everyone and for every linguistic need: the Complete versions are the<br />
perfect encyclopedic dictionary for home or the office, while the Abridged versions,<br />
lighter in content and format, make great carry-along references.<br />
The Fourth Edition: bringing The Visual into a new era of visual reference.<br />
A complete overhaul. Both the content and structure were completely revisited:<br />
150 additional pages<br />
2,000 new illustrations<br />
1,800 redrawn and updated illustrations<br />
3,800 new and revised entries per language<br />
Now divided in 18 topics, granting more space to technologies<br />
Entirely new graphic design<br />
Discover a visual information resource<br />
of immense scope and depth<br />
With over 1,000 pages of stunning illustrations labeled with accurate terminology,<br />
The Visual Dictionary 4th Edition is the ideal multilingual vocabulary reference<br />
and an amazing language-learning tool. One look will take you further than you think.<br />
TOPICS<br />
Astronomy<br />
Earth<br />
Plants<br />
Animals<br />
Human being<br />
Food and kitchen<br />
House<br />
Do-it-yourself and gardening<br />
Clothing<br />
Personal accessories and articles<br />
Arts and architecture<br />
Communications<br />
Office automation<br />
Transport and machinery<br />
Energy<br />
Science<br />
Society<br />
Sports and games<br />
8,000 lifelike illustrations<br />
The Visual Dictionary showcases precise and realistic illustrations, created to exceed what photographs can show and to<br />
make the meaning of words more readily understood. The result: a complete and unique catalogue of outstanding pictures, a<br />
sheer delight for the eyes and inspiration for the mind.<br />
18 themes, revised for easy CONSULTATion<br />
Find words organized around 18 major themes dealing with all aspects of contemporary society, outlining more than<br />
900 subjects, from the most recent developments in digital devices to the human body, and from political maps to fine arts.
section of a molar<br />
corte m de un molar m <br />
pulp chamber<br />
cámara f pulpar<br />
pulp<br />
pulpa f <br />
cusp<br />
cúspide f <br />
enamel<br />
esmalte m <br />
3Dictionaries<br />
crown<br />
corona f <br />
dentin<br />
dentina f <br />
neck<br />
cuello m <br />
gum<br />
encía f <br />
root canal<br />
conducto m radicular<br />
cementum<br />
cemento m <br />
periodontal ligament<br />
ligamento m alveolo-dentario<br />
alveolar bone<br />
hueso m alveolar<br />
root<br />
raíz f <br />
apex<br />
ápice m <br />
apical foramen<br />
agujero m apical<br />
tooth socket<br />
alvéolo m dental<br />
dental plexus<br />
plexo m dental<br />
More than 9 million copies of the Visual Dictionary<br />
have been sold in about 100 countries
4Dictionaries<br />
äußereMerkmale NeinerHonigbiene F:Arbeiterin F<br />
morphologyofahoneybee:worker<br />
morphologie Fdel’abeille F:ouvrière F<br />
morfología Fdeunaabeja Ftrabajadora<br />
morfologia Fdiun'ape F:operaia<br />
sting<br />
pungiglione M <br />
Hinterbein N (Innenseite F )<br />
hindleg(innersurface)<br />
patte F postérieure(face F interne)<br />
pata Ftrasera(superficie Finterior)<br />
zampa F posteriore(superficie F interna)<br />
pecten<br />
peigne Màpollen M<br />
peine M depolen M <br />
pettine Mdelpolline M<br />
pollenpress<br />
pinza F delpolline M <br />
Pollenschieber M <br />
auricle<br />
poussoir Màpollen M<br />
pollenbrush<br />
brosse Fàpollen M<br />
spazzola F delpolline M <br />
Hinterleib M <br />
abdomen<br />
ala F <br />
pollenbrush<br />
brosse Fàpollen M<br />
spazzola F delpolline M <br />
Sporn M <br />
pollenbasket<br />
corbeille Fàpollen M<br />
unghia F <br />
middleleg<br />
patte F médiane<br />
Mittelbein N (Außenseite F )<br />
middleleg(outersurface)<br />
patte F médiane(face F externe)<br />
pata Fmedia(superficie Fexterior)<br />
zampa F mediana(superficie F esterna)<br />
tarso M <br />
torace M <br />
trochanter<br />
velo M <br />
raschiatoio M <br />
tibia<br />
tibia F <br />
metatarso M <br />
Raumfahrt | astronautics | astronautique<br />
astronáutica | astronautica<br />
international space station | station F spatiale internationale | estación F espacial internacional | stazione F spaziale internazionale<br />
Gesamtansicht F<br />
vista F general<br />
visione F di insieme M<br />
mouthparts<br />
coxa F <br />
antenna F <br />
Vorderbein N (Außenseite F )<br />
foreleg(outersurface)<br />
patte F antérieure(face F externe)<br />
pata Fdelantera(superficie Fexterior)<br />
zampa F anteriore(superficie F esterna)<br />
Trägerstruktur F <br />
trussstructure<br />
structure F entreillis M <br />
viga F maestra<br />
travatura F reticolare<br />
antennaecleaner<br />
brosse Fd'antennes F<br />
limpiador Mdeantenas F<br />
stregghia F perleantenne F <br />
Malpighi-Gefäß N <br />
maxilla<br />
mascella F <br />
Lippentaster M <br />
Koppelungsmodul N <br />
matingadaptor<br />
nœud M d’arrimage M del’orbiteur M <br />
adaptador M deacoplamiento M <br />
adattatore Mdiaccoppiamento M<br />
amerikanischesExperimentalmodul N <br />
U.S.experimentmodule<br />
laboratoire M américain<br />
módulo M experimentalamericano<br />
laboratorio M americano<br />
europäischesExperimentiermodul N <br />
Europeanexperimentmodule<br />
laboratoire M européen<br />
laboratorio M europeo<br />
modulo M disperimentazione F europeo<br />
amerikanischesWohnmodul N <br />
U.S.habitationmodule<br />
module M d’habitation F américain<br />
módulo M dehabitación F americano<br />
modulo M abitativoamericano<br />
module M russe<br />
módulo M ruso<br />
modulo M russo<br />
unbemanntesVersorgungsfahrzeug N <br />
AutomatedTransferVehicle(ATV)<br />
cargo M spatial<br />
vehículo M automatizadodetransferencia F (VAT)<br />
veicolo M ditrasferimento M automatico<br />
Giftdrüse F <br />
venomsac<br />
poche F àvenin M <br />
bolsa Fdeveneno M<br />
ghiandola F delveleno M <br />
Landefahrzeug NderSojus-Besatzung F<br />
Soyuzcrewreturnvehicle<br />
vaisseau M desauvetage M Soyouz<br />
nave F derescate M Soyuz<br />
navetta F disalvataggio M dell’equipaggio Herz N M Soyuz<br />
heart<br />
lingua F <br />
cuore M <br />
crop<br />
occhio M semplice<br />
borsa F melaria<br />
compoundeye<br />
occhio M composto<br />
antenna<br />
upperlip<br />
labbro M superiore<br />
japanischesExperimentiermodul N <br />
Japaneseexperimentmodule<br />
laboratoire M japonais<br />
laboratorio M japonés<br />
modulo M disperimentazione F giapponese<br />
Robotersystem N <br />
remotemanipulatorsystem<br />
télémanipulateur M <br />
sistema M manipuladorremoto<br />
sistema M dimanipolazione F adistanza F <br />
ferngesteuertesServicemodul N<br />
mobileremoteservicer<br />
unité Fmobiled’entretien Mtélécommandée<br />
unidad F móvildeservicio M porcontrol M remoto<br />
unità F diservizio M mobileadistanza F <br />
Radiatoren M <br />
radiators<br />
radiateurs M <br />
radiadores M <br />
radiatori M <br />
Rückengefäß N <br />
dorsalaorta<br />
aorta F dorsale<br />
worker<br />
queen<br />
Solarzellengenerator M <br />
photovoltaicarrays<br />
panneaux M solaires<br />
paneles Mfotovoltaicos<br />
moduli Mfotovoltaici<br />
Experiment-Logistikmodul N –UnterDruck M stehendeSektion F <br />
ExperimentLogisticsModule–PressurizedSection(ELM-PS)<br />
module M pressuriséd’expérimentation F <br />
sección F presurizadadelmódulo M experimentaldelogística F <br />
modulo M logisticoperesperimenti M pressurizzato<br />
ape F regina<br />
Anatomie FeinerHonigbiene F<br />
anatomyofahoneybee<br />
anatomie Fdel’abeille F<br />
anatomía Fdeunaabeja F<br />
anatomia Fdiun'ape F<br />
Nervensystem N <br />
nervecord<br />
chaîne F nerveuse<br />
unterDruck M stehendesHauptmodul N <br />
PressurizedModule(PM)<br />
cordone M Luftschleuse<br />
nervoso<br />
F<br />
module M pressurisé<br />
airlock<br />
módulo M presurizado<br />
sas M <br />
modulo M pressurizzato<br />
esclusa F <br />
camera F diequilibrio M <br />
interorbitalesKommunikationssystem N <br />
Inter-OrbitCommunicationSystem(ICS)<br />
cervello M système<br />
<br />
M decommunications F inter-orbitales<br />
sistema M decomunicación F inter-orbital<br />
sistema M dicomunicazione F interorbitale<br />
faringe F <br />
faringe F <br />
Speichelkanal M <br />
salivaryduct<br />
dotto M salivare<br />
drone<br />
Raumfahrt | astronautics | astronautique<br />
astronáutica | astronautica<br />
Querschnitt Mdurch das japanische Experimentalmodul N<br />
section of the Japanese experiment module<br />
coupe F du laboratoire M japonais<br />
sección Fdel módulo M experimental japonés<br />
sezione F del modulo M sperimentale giapponese<br />
Telemanipulator M <br />
remotemanipulatorsystem<br />
télémanipulateur M <br />
sistema M demanipulación F remota<br />
telemanipolatore M <br />
Außenlager N <br />
ExposedSection(ES)<br />
module Md’expérimentation Fexterne<br />
sección F expuesta<br />
modulo M peresperimenti M esterno<br />
Experiment-Logistikmodul N <br />
ExperimentLogisticsModule(ELM)<br />
plateforme F externed’expérimentation F <br />
módulo M experimentaldelogística F <br />
modulo M logisticoperesperimenti M <br />
The Visual Dictionary – 4th edition NEW<br />
multilingual version, COMPLETE content<br />
Created and developed by terminology experts<br />
and highly skilled illustrators<br />
34 35<br />
internationale Raumstation F<br />
internationale Raumstation F<br />
ASTRONOMIE<br />
general view<br />
vue F d’ensemble M<br />
ASTRONOMIE<br />
STANDARD FORMAT<br />
The largest edition, both in size and content<br />
Up to 6 languages<br />
1,072 pages + index<br />
Up to 1,312 pages (6-language version)<br />
194 mm × 248 mm (7 5 /8 in. × 9 3 /4 in.)<br />
40,000 words per language<br />
8,000 illustrations<br />
Target audience: general audience, public, libraries,<br />
families, professionals<br />
SRP: US$49.95<br />
Page layout of the complete content,<br />
as featured in the standard, compact<br />
and small compact formats.<br />
TIERREICH<br />
142 Insekten und Spinnentiere | insects and arachnids | insectes et arachnides<br />
Insekten und Spinnentiere | insects and arachnids | insectes et arachnides 143<br />
insectos y arácnidos | insetti e aracnidi<br />
insectos y arácnidos | insetti e aracnidi<br />
Honigbiene F <br />
Honigbiene F <br />
honeybee|abeille F |abeja F |ape F <br />
Flügel M<br />
Thorax M<br />
wing<br />
aile F<br />
thorax<br />
ala F<br />
thorax M<br />
Facettenauge N<br />
tórax M<br />
compoundeye<br />
œil Mcomposé<br />
Stachel M<br />
aiguillon M <br />
aguijón M<br />
Pollenkamm M<br />
Pollenzange F<br />
pince F tibio-tarsienne<br />
pinza Ftibiotarsiana<br />
aurícula F <br />
sperone Mtarsale<br />
Pollenbürste F<br />
cepillo M<br />
abdomen M <br />
abdomen M<br />
addome M<br />
Hinterbein N<br />
hindleg<br />
patte Fpostérieure<br />
pata F trasera<br />
zampa Fposteriore<br />
spur<br />
éperon M<br />
espolón M<br />
sperone M<br />
Pollenbürste F<br />
cepillo M<br />
Pollenkörbchen N<br />
cestillo M <br />
cestella F<br />
Klaue F<br />
claw<br />
griffe F<br />
uña F<br />
Mittelbein N<br />
pata F media<br />
zampa Fmediana<br />
Fuß M<br />
tarsus<br />
tarse M<br />
tarso M<br />
Vorderbein N<br />
foreleg<br />
patte Fantérieure<br />
pata Fdelantera<br />
zampa Fanteriore<br />
Schenkelring M<br />
trochanter M <br />
trocánter M<br />
trocantere M<br />
Schenkel M<br />
femur<br />
fémur M<br />
fémur M <br />
femore M<br />
Schiene F<br />
tibia M <br />
tibia M<br />
Putzsporn M<br />
velum<br />
vélum M<br />
ojo M compuesto<br />
occhio Mcomposto<br />
Mittelfuß M<br />
metatarsus<br />
métatarse M<br />
metatarso M<br />
Hüfte F<br />
coxa<br />
hanche F<br />
coxa F<br />
Antenne F<br />
antenna<br />
antenne F<br />
antena F<br />
Mundwerkzeuge N<br />
pièces F buccales<br />
apéndices Mbucales<br />
parti Fboccali<br />
Fühlerputzer M<br />
Kopf M<br />
head<br />
tête F<br />
cabeza F <br />
capo M<br />
Rektum N<br />
rectum<br />
rectum M<br />
recto M<br />
retto M<br />
Malpighiantubule<br />
tubes MdeMalpighi<br />
tubo MdeMalpighi<br />
tubo Mmalpighiano<br />
Oberkiefer M<br />
mâchoire F <br />
maxilar Msuperior<br />
labialpalp<br />
palpe Mlabial<br />
palpo M labial<br />
palpo Mlabiale<br />
russischesModul N<br />
Russianmodule<br />
Mitteldarm M<br />
mid-gut<br />
intestin Mmoyen<br />
intestino M medio<br />
ileo M<br />
Zunge F<br />
tongue<br />
langue F<br />
lengua F<br />
cœur M <br />
corazón M<br />
Unterkiefer M<br />
mandible<br />
mandibule F<br />
mandíbula F <br />
mandibola F<br />
Punktauge N<br />
simpleeye<br />
œil Msimple<br />
ocelo M<br />
Kropf M<br />
jabot M <br />
buche M<br />
Facettenauge N<br />
œil M composé<br />
ojo Mcompuesto<br />
Antenne F<br />
antenne F <br />
antena F<br />
antenna F<br />
Oberlippe F<br />
lèvre Fsupérieure<br />
labio Msuperior<br />
Ösophagus M<br />
oesophagus<br />
œsophage M<br />
esófago M <br />
esofago M<br />
aorte F dorsale<br />
aorta Fdorsal<br />
cordón Mnervioso<br />
Speicheldrüse F<br />
salivarygland<br />
glande Fsalivaire<br />
glándula F salivar<br />
ghiandola Fsalivare<br />
Arbeiterin F<br />
ouvrière F<br />
obrera F<br />
ape Foperaia<br />
Königin F<br />
reine F <br />
reina F<br />
Gehirn N<br />
brain<br />
cerveau M<br />
cerebro F<br />
Pharynx M<br />
pharynx<br />
pharynx M<br />
canal M salivaire<br />
canal Msalivar<br />
Drohne F<br />
fauxbourdon M<br />
zángano M<br />
fuco M<br />
Kasten F <br />
castes<br />
castes F <br />
castas F <br />
caste F <br />
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“If the distinctive feature of a dictionary is to describe and name<br />
the world, no other comes close to competing with this one.”<br />
Le Nouvel Observateur (France)<br />
multilingual version, ABRIDGED content<br />
An indispensable reference<br />
for finding the right word at all times<br />
5Dictionaries<br />
18<br />
astronautique F | astronautics<br />
astronautique F | astronautics<br />
19<br />
station F spatiale internationale<br />
vaisseau M d’exploration F spatiale<br />
international space station<br />
spaceship<br />
ASTRONOMIE<br />
nœud M d’arrimage M de l’orbiteur M laboratoire M japonais<br />
panneaux M solaires<br />
mating adaptor Japanese experiment module<br />
photovoltaic arrays<br />
laboratoire M américain<br />
U.S. experiment module<br />
télémanipulateur M<br />
remote manipulator system<br />
laboratoire M européen<br />
European experiment module<br />
module M d’habitation F américain<br />
U.S. habitation module<br />
structure F en treillis M<br />
truss structure<br />
télémanipulateur M<br />
remote manipulator system<br />
habitacle M<br />
flight deck<br />
laboratoire M spatial<br />
spacelab<br />
instruments M scientifiques<br />
scientific instruments<br />
navette F spatiale (1981-2011)<br />
space shuttle (1981–2011)<br />
ASTRONOMIE<br />
See also<br />
The Online Visual Dictionary (page 18)<br />
The Visual Dictionary Mobile Application (page 20)<br />
unité F mobile d’entretien M<br />
revêtement M thermique<br />
télécommandée<br />
surface insulation<br />
mobile remote servicer<br />
écoutille F d’accès M<br />
side hatch<br />
aile F<br />
wing<br />
bouclier M thermique<br />
heat shield<br />
78 insectes M et arachnides M | insects and arachnids<br />
insectes M et arachnides M | insects and arachnids 79<br />
radiateurs M<br />
radiators<br />
papillon M <br />
butterfly<br />
module M russe<br />
morphologie F du Russian papillon module M<br />
morphology of a butterfly<br />
cargo M spatial<br />
Automated Transfer Vehicle (ATV)<br />
vaisseau M de sauvetage M Soyouz<br />
Soyuz crew return vehicle<br />
cellule F<br />
cell<br />
aile F antérieure<br />
forewing<br />
Apollo (1961-1975)<br />
Apollo (1961–1975)<br />
aile F<br />
wing<br />
thorax M<br />
thorax<br />
abeille F <br />
honeybee<br />
morphologie F de l’abeille F : ouvrière F<br />
morphology of a honeybee: worker<br />
RÈGNE ANIMAL<br />
œil M composé<br />
compound eye<br />
tête F<br />
head<br />
nervure F<br />
wing vein<br />
Soyouz (1967-)<br />
Orion (2015)<br />
Soyuz (1967–)<br />
Orion (2015)<br />
aile F postérieure<br />
hind wing<br />
œil M composé<br />
compound eye<br />
antenne F<br />
antenna<br />
RÈGNE ANIMAL<br />
palpe M labial<br />
labial palp<br />
antenne F<br />
antenna<br />
trompe F<br />
proboscis<br />
thorax M<br />
thorax<br />
patte F antérieure<br />
foreleg<br />
abdomen M<br />
abdomen<br />
stigmate M<br />
spiracle<br />
aiguillon M<br />
sting<br />
abdomen M<br />
abdomen<br />
corbeille F à pollen M<br />
pollen basket<br />
patte F postérieure<br />
hind leg<br />
patte F médiane<br />
middle leg<br />
pièces F buccales<br />
mouthparts<br />
patte F antérieure<br />
foreleg<br />
patte F médiane<br />
middle leg<br />
patte F postérieure<br />
hind leg<br />
chrysalide F<br />
chrysalis<br />
chenille F<br />
caterpillar<br />
œil M simple<br />
simple eye<br />
mandibule F<br />
mandible<br />
tête F<br />
head<br />
thorax M<br />
thorax<br />
patte F ambulatoire<br />
walking leg<br />
segment M abdominal<br />
abdominal segment<br />
patte F anale<br />
patte F ventouse anal clasper<br />
proleg<br />
ouvrière F<br />
worker<br />
faux bourdon M<br />
drone<br />
reine F<br />
queen<br />
castes F<br />
castes<br />
Page layout of the abridged content, as featured in<br />
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6Dictionaries<br />
Flexible layer that encloses the cell’s<br />
cytoplasm; it acts as a filter, controlling the<br />
passage of substances in and out of the cell.<br />
Small sac filled with essential fatty<br />
acids that are produced by the cell and<br />
stored for food.<br />
Clear gelatinous substance<br />
surrounding the various cellular<br />
structures.<br />
Spherical cavity containing water,<br />
waste and various substances<br />
required by the cell.<br />
Small structure, occasionally attached to<br />
the endoplasmic reticulum; it generates<br />
proteins essential to the formation and<br />
functioning of living things.<br />
Organelle composed of a series of pockets<br />
that receive proteins produced by the<br />
ribosomes and either transport them<br />
outside the cell or to other organelles.<br />
Ovoid organelle that produces the<br />
energy necessary for cell activity.<br />
Organ of vision that allows a person<br />
to see.<br />
Enclosed in a bony cavity (orbit)<br />
and moved by six muscles, this<br />
complex organ collects light signals<br />
and transmits them to the brain to<br />
form images.<br />
Transparent fibrous membrane<br />
extending the sclera and whose<br />
curved shape makes light rays<br />
converge toward the inside of the eye.<br />
Transparent flexible fibrous disk<br />
located behind the iris, acting as a<br />
variable lens refracting light rays.<br />
Central orifice of the eye whose<br />
opening varies to regulate the<br />
amount of light entering the eye;<br />
light causes the pupil to contract.<br />
Transparent liquid contained in the<br />
anterior and posterior chambers;<br />
it nourishes the iris and maintains<br />
the pressure and shape of the eye.<br />
Each of the hairs lining the free<br />
edge of the eyelid; they prevent<br />
dust and other particles from<br />
entering the eye.<br />
Small reddish mass located at the<br />
inner corner of the eye formed by<br />
the fold of the conjunctiva.<br />
Cavity of the eye between the<br />
cornea, the iris and the lens,<br />
containing the aqueous humor.<br />
Colored central portion of the<br />
eyeball composed of muscles<br />
whose dilation or contraction<br />
controls the opening of the pupil.<br />
Fibrous tissue connecting the<br />
ciliary body to the lens, holding it in<br />
place inside the eyeball.<br />
Cavity of the eye surrounding the<br />
lens and containing the aqueous<br />
humor.<br />
Strong fibrous opaque membrane<br />
covered by the conjunctiva; it surrounds<br />
Colored central portion of the Thin muscular membrane that is<br />
the eyeball and protects the inner<br />
eyeball composed of muscles translucent and movable; it rises from<br />
structures.<br />
whose dilation or contraction the lower edge of the eye to protect and<br />
controls the opening of the pupil.<br />
cleanse it.<br />
Muscle allowing the eyeball to<br />
move upward.<br />
Fine transparent mucous covering the Muscle tissue secreting the aqueous<br />
sclera and inner surface of the eyelid; humor; its muscles enable the lens to<br />
it facilitates sliding thus giving the change shape to adapt vision for near or<br />
eyeball its wide range of movement. Small structure, distant containing objects. a green<br />
Stiff exterior layer that surrounds pigment called chlorophyll, which<br />
Concentric layers of complex the cell membrane and gives the absorbs solar energy and uses it to Small colorless structure that is<br />
sugars (starch) produced by the<br />
cell its shape.<br />
produce glucose, the plant’s food. specialized to store starch, lipid,<br />
cell and stored for food.<br />
or protein.<br />
Red-breasted bird found in the<br />
woods and parks of Eurasia; it<br />
feeds mainly on seeds and insects.<br />
Usually noisy, often brightly colored<br />
bird found in forests; it feeds<br />
mainly on fruits, nuts, and seeds.<br />
Large yet gentle bird found in the<br />
forests of tropical America; its<br />
dentate bill allows it to feed especially<br />
on fruits and insects.<br />
Interconnecting tubes allowing<br />
substances to be transported<br />
within the cell or between the cell<br />
and its exterior environment.<br />
Energy derived from sunlight and<br />
absorbed by the chlorophyll, the<br />
green pigment found in leaves.<br />
Usually thin and flattened outgrowth of<br />
the stem or twig; it captures light and is<br />
the site of photosynthesis.<br />
Main part of the plant, extending<br />
from the soil to the terminal bud.<br />
Sugar produced through photosynthesis<br />
and used by the plant to ensure growth;<br />
it is transported throughout the plant in<br />
the sap.<br />
Brightly plumed songbird feeding<br />
mainly on the seeds of the thistle.<br />
Bird with a melodious song that<br />
feeds on insects and fruit; it is<br />
found in the bushes of forests<br />
and parks.<br />
Omnivorous bird originally from<br />
Asia; during the mating season, the<br />
male lifts and spreads its colorful<br />
tail feathers to attract females.<br />
Widespread in the northern<br />
hemisphere and found in highly<br />
diverse habitats; it usually feeds on<br />
insects caught in flight.<br />
Organelle containing a cell's genes<br />
and controlling its activities.<br />
Small spherical body located inside the<br />
nucleus, within which the ribosomes,<br />
or protein-synthesizing structures, are<br />
produced.<br />
The process of photosynthesis<br />
releases oxygen, a gas essential<br />
to life.<br />
The carbon dioxide in the atmosphere required for<br />
photosynthesis is absorbed by the leaf.<br />
Water and mineral salts are absorbed through<br />
the roots and carried up to the leaves by the<br />
stem and its offshoots.<br />
Widespread and very swift<br />
insectivore; it is usually airborne<br />
since its toes make perching<br />
difficult.<br />
Mainly insectivorous bird found in the<br />
wetlands and marshes of Eurasia and<br />
Africa; it has a tuft of upright feathers on<br />
its head.<br />
Thin movable muscular membrane descending<br />
from the upper edge of the eye. The eyelids<br />
protect the eye, emit tears and discharge waste.<br />
Batting of the eyelashes is very frequent.<br />
Central orifice of the eye whose<br />
opening varies to regulate the<br />
amount of light entering the eye;<br />
light causes the pupil to contract.<br />
Richly veined membrane located<br />
between the sclera and the retina,<br />
to which it carries nutrients and<br />
oxygen.<br />
Strong fibrous opaque membrane<br />
covered by the conjunctiva; it<br />
surrounds the eyeball and protects the<br />
inner structures.<br />
A double-layered membrane<br />
enveloping the nucleus.<br />
Channel in cell wall allowing<br />
two adjacent cells to exchange<br />
cytoplasm.<br />
Tiny brightly colored bird with a<br />
long thin bill found on the North<br />
American continent; it can hover<br />
and fly backward.<br />
European perching bird found in woods<br />
and gardens and emitting a fairly loud,<br />
lively, melodious song.<br />
Bird originating in the Americas<br />
with a bald head and neck covered<br />
with outgrowths; it is raised in<br />
captivity for its meat.<br />
Perforations in the nuclear<br />
envelope allowing for exchanges<br />
between the cytoplasm and the<br />
nucleus.<br />
Wild terrestrial bird with a bald head<br />
and horned comb originally from<br />
Africa and domesticated in Europe for<br />
its meat.<br />
Small area located at the centre<br />
of the retina, near the optic disk,<br />
where visual acuity is best.<br />
Nerve formed by the juncture of the<br />
nerve fibers of the retina; it carries<br />
visual information to the brain,<br />
where it is interpreted.<br />
Region of the retina with no photoreceptors,<br />
where blood vessels and nerve fibers gather<br />
to form the optic nerve. It is also called the<br />
optic disk.<br />
Transparent gelatinous mass (almost<br />
90% of the eye); it maintains constant<br />
intraocular pressure so the eye keeps<br />
its shape.<br />
Inner membrane at the back of the eye covered in<br />
light-sensitive nerve cells (photoreceptors); these<br />
transform light into an electrical impulse that is<br />
carried to the optic nerve.<br />
Photoreceptor active in dim light<br />
and responsible for night vision (in<br />
black and white).<br />
The image of an object is formed behind the retina<br />
due to a defect in the light rays' convergence<br />
as they pass through the lens. This makes near<br />
objects hard to see.<br />
The image of a distant object is formed<br />
in front of the retina due to a defect in<br />
the light rays' convergence. This makes<br />
distant objects hard to see.<br />
Usually caused by a curvature of the cornea, it is<br />
manifested by blurred or imperfect vision when<br />
viewing both near and distant objects.<br />
Photoreceptor active in full light and<br />
responsible for perception of specific<br />
colors. There are three Parasitic types: redyellow,<br />
green and blue-violet. and inserting its sinkers (haustoria)<br />
plant growing on trees<br />
into the host's xylem.<br />
Fruit in which the seed is surrounded by two<br />
visible layers: an outer exocarp and an inner<br />
fleshy layer of mesocarp and endocarp in<br />
direct contact with one or more seeds.<br />
Bird that feeds mainly on seeds<br />
and insects; it is widespread in<br />
cities and in the countryside.<br />
Small bird with a melodious song<br />
that is commonly found in the<br />
woods and parks of Europe; it has<br />
a conical bill adapted to breaking<br />
the hulls of seeds.<br />
Brightly colored bird with a crest on<br />
its head; it is found mostly in North<br />
American woods and gardens.<br />
Flightless bird of Africa reaching over<br />
7 ft in height, with powerful two-toed<br />
legs; it is raised for its feathers and<br />
meat.<br />
Plant whose lobe-shaped leaves<br />
capture flies attracted to its sweet<br />
sap.<br />
Tree on which a parasitic plant<br />
lives.<br />
Transparent fibrous membrane<br />
extending the sclera and whose curved<br />
Line along which light emanating<br />
shape makes light rays converge<br />
from an object propagates. The retina<br />
toward the inside of the eye.<br />
converts light rays into nerve impulses,<br />
which are then interpreted by the brain.<br />
Noisy brightly colored perching bird<br />
found in the tropical forests of the<br />
Americas; it feeds mainly on seeds<br />
and fruit.<br />
Nocturnal bird of prey found in the<br />
forests of North America.<br />
Diurnal scavenger of the Americas,<br />
with a bald head and neck;<br />
one California species is facing<br />
extinction.<br />
Web-footed bird of the northern<br />
hemisphere better adapted to land<br />
than water; the domestic goose<br />
is raised for its meat, eggs, and<br />
feathers.<br />
Usually thin and flattened outgrowth of the<br />
stem; it captures light and is the site of<br />
photosynthesis.<br />
Narrow stalk connecting the leaf<br />
to the stem.<br />
Hairlike outgrowth that signals the<br />
lobes to quickly close when it is<br />
touched by an insect.<br />
Each of the two halves of the leaf<br />
bordered by teeth and connected<br />
by a midrib.<br />
Structures linking the mistletoe<br />
plant to its host, through which<br />
water and minerals are drawn.<br />
Transparent elastic area of the eye;<br />
focuses images on the retina to<br />
obtain clear vision.<br />
One of a large group of winged<br />
insects.<br />
Organ secreting a liquid containing<br />
All of the rigid outgrowths located enzymes used to digest insects.<br />
on the edge of the lobe, which<br />
interlace when the two lobes are<br />
closed.<br />
Bird found in fields and meadows<br />
and much prized as game; certain<br />
species are domesticated.<br />
Stiff-tailed bird that uses its bill to<br />
proclaim its territory by drumming<br />
and to dig holes in tree trunks to<br />
search for insects and excavate<br />
nesting sites.<br />
Strong-billed scavenger with<br />
usually black plumage.<br />
Structures linking the dodder plant<br />
to its host, through which water,<br />
minerals and food are drawn.<br />
Usually thin and flattened outgrowth<br />
of the stem; it captures light and is<br />
the site of photosynthesis.<br />
Pitcher-shaped leaf with a slippery<br />
interior and special hairs that<br />
prevent an insect's escape.<br />
Domestic fowl (female of the<br />
rooster) with a small serrated comb<br />
raised in captivity for its eggs and<br />
meat.<br />
Part of the pitcher that works as a<br />
lid to prevent the leaf from filling<br />
with water.<br />
One of a very large group of small<br />
invertebrate animals; it becomes<br />
trapped in the digestive liquid<br />
inside the pitcher.<br />
Substance containing enzymes<br />
secreted by the inner wall of<br />
the pitcher, allowing it to digest<br />
captured insects.<br />
Straight-billed omnivorous bird with<br />
dark plumage.<br />
Land-based bird that flies with<br />
difficulty.<br />
The image of an object is formed on the retina<br />
after passing through the lens, which, depending<br />
on the distance of the object, expands or<br />
contracts to give a sharp image.<br />
Point where light rays converge to<br />
form an image; the brain interprets<br />
the retina's upside-down image as<br />
right-side-up.<br />
Inner membrane at the back of the eye covered<br />
in light-sensitive nerve cells (photoreceptors);<br />
these transform light into an electrical impulse<br />
that is carried to the optic nerve.<br />
Images do not form on the retina,<br />
thus resulting in blurry vision;<br />
such defects are corrected by<br />
eyeglasses, contact lenses or even<br />
surgery.<br />
Point where light rays converge to<br />
form an image; the brain interprets<br />
the retina's upside-down image as<br />
right-side-up.<br />
Point where light rays converge to<br />
form an image; the brain interprets<br />
the retina's upside-down image as<br />
right-side-up.<br />
Point where light rays converge to<br />
form an image; the brain interprets<br />
the retina's upside-down image as<br />
right-side-up.<br />
Parasitic plant: plant living on another plant and taking water and<br />
nutrients from it.<br />
Generally grain-eating bird with<br />
powerful flight muscles, including<br />
one (carrier pigeon) prized for its<br />
sense of direction.<br />
Diurnal bird of prey with piercing<br />
Noisy perching bird with drab plumage and<br />
eyes and powerful talons and beak;<br />
a tuft of upright feathers on its head, found<br />
it captures its prey in flight and is<br />
mainly in Australia; it can mimic human<br />
sometimes trained to hunt.<br />
speech.<br />
Newly hatched bird covered in<br />
down.<br />
Parasitic herbaceous plant that<br />
twines itself around the stem of a<br />
host plant and inserts its sinkers<br />
(haustoria) into the host's xylem.<br />
Main part of the dodder.<br />
Colored and scented structure<br />
of the dodder, containing its<br />
reproductive organs.<br />
Plant on which a parasitic plant<br />
lives.<br />
Carnivorous plant: plant that traps and feeds on insects.<br />
Plant with pitcher-shaped leaves<br />
filled with fluid in which insects<br />
become trapped.<br />
Thick, brightly-colored rim around<br />
the opening of the pitcher, with<br />
dentate outgrowths and covered in<br />
a sweet substance.<br />
Bird originally from Asia and<br />
characterized by its long tail; its meat<br />
is highly prized. Certain pheasants<br />
are raised solely for hunting.<br />
Domestic bird (male of the hen)<br />
with a large serrated comb and a<br />
long-plumed tail.<br />
Hook-billed bird found in fairly open<br />
countryside; it feeds on insects and<br />
small animals and may cache its<br />
prey by impaling it on a thorn.<br />
Diurnal bird of prey of the Americas<br />
and Eurasia, mainly a scavenger, with<br />
a bald head and neck, powerful beak<br />
and weak talons.<br />
Nocturnal bird of prey found in the forests<br />
of North America, with a protruding tuft of<br />
feathers on each side of its head.<br />
Widely prevalent bird of prey with<br />
piercing eyes, a hooked beak and<br />
sharp talons allowing it to catch<br />
live prey.<br />
The Visual Dictionary – 4th edition NEW<br />
version with Definitions and encyclopedic notes<br />
With the evocative power of the illustrations of the classic Visual Dictionary,<br />
borrowing its themes and hierarchical organization, the Visual + adds definitions<br />
and encyclopedic notes that provide essential information and shed light on what<br />
cannot be seen or inferred by the word: the nature, function and characteristics<br />
of the illustrated object or phenomenon.<br />
Excellent base for research work<br />
Up to 2 languages with definitions in 1 language<br />
1,072 pages + index<br />
Up to 1,152 pages (2-language version)<br />
194 mm × 248 mm (7 5 /8 in. × 9 3 /4 in.)<br />
330,000 words in the main language (with definitions)<br />
8,000 illustrations<br />
Target audience: general audience, public, libraries,<br />
families, professionals<br />
SRP: US$49.95<br />
IT ILLUSTRATES…<br />
through detailed images that help the user understand<br />
or discover, observe or contemplate, discern<br />
or differentiate, express or demonstrate.<br />
IT EXPLAINS…<br />
to help the user understand a phenomenon and<br />
quickly grasp the meaning of a term or the characteristics<br />
of an object, communicate with greater clarity<br />
or simply learn something new.<br />
IT NAMES…<br />
to identify precisely the aspects and elements of a<br />
topic using a visual and thematic approach.<br />
PLANTS AND PLANTLIKE ORGANISMS<br />
HUMAN BEING<br />
238 sense organs<br />
sense organs 239<br />
sight<br />
sight<br />
Vision: the ability to see. Sight, considered the most highly developed of the human senses, enables a person to perceive colors, shapes, size, distances and<br />
motion.<br />
eye<br />
upper eyelid<br />
eyeball<br />
lens<br />
pupil<br />
aqueous humor<br />
anterior chamber<br />
cornea<br />
lacrimal caruncle<br />
Smallest living structure and the constituent element of all plants; it varies in size and conjunctiva shape depending on ciliary its function. body<br />
iris<br />
eyelash<br />
posterior chamber<br />
iris<br />
lower eyelid<br />
choroid<br />
superior rectus muscle<br />
sclera<br />
sclera<br />
pupil<br />
retina<br />
macula lutea<br />
optic nerve<br />
blind spot<br />
vitreous body<br />
102 plant life<br />
suspensory ligament<br />
plant life 103<br />
plant cell<br />
cytoplasm<br />
vacuole<br />
ribosome<br />
cell membrane<br />
lipid droplet<br />
Golgi apparatus<br />
mitochondrion<br />
ANIMALS<br />
cone<br />
light ray<br />
hyperopia<br />
myopia<br />
cornea<br />
lens<br />
Plants astigmatism deriving water and nutrients from other living things; photosynthesis is usually limited or absent. focus<br />
pitcher<br />
162 glucose birds<br />
absorption of carbon dioxide<br />
sensitive hair<br />
birds 163<br />
examples of land birds<br />
Land birds usually nest and feed on the ground (forests, fields, absorption mountains, of water and urban mineral environments, salts etc.).<br />
bullfinch<br />
jay<br />
starch granule<br />
endoplasmic reticulum<br />
cell wall<br />
goldfinch<br />
nightingale<br />
chloroplast<br />
nucleolus<br />
nucleus<br />
swift<br />
lapwing<br />
leucoplast<br />
nuclear envelope<br />
plasmodesma<br />
photosynthesis<br />
Process by which a plant uses energy from sunlight to convert carbon dioxide and water into food (glucose) and releases oxygen into the atmosphere.<br />
solar energy<br />
Venus flytrap<br />
leaf<br />
stem<br />
release of oxygen<br />
pore<br />
hummingbird<br />
European robin<br />
rod<br />
unusual plants<br />
sparrow<br />
chaffinch<br />
mistletoe<br />
lobe<br />
berry<br />
host tree<br />
petiole<br />
macaw<br />
leaf<br />
tooth<br />
northern saw-whet owl<br />
sinkers of the mistletoe<br />
fly<br />
digestive gland<br />
quail<br />
woodpecker<br />
sinkers of the dodder<br />
leaf<br />
insect<br />
starling<br />
cockatoo<br />
operculum<br />
digestive liquid<br />
pigeon<br />
falcon<br />
retina<br />
stem of the dodder<br />
dodder’s flowers<br />
host plant<br />
focus<br />
focus<br />
examples of parasitic plants<br />
examples of carnivorous plants<br />
peristome<br />
dodder<br />
pitcher plant<br />
PLANTS AND PLANTLIKE ORGANISMS<br />
focus<br />
normal vision<br />
vision defects<br />
examples of land birds<br />
shrike<br />
vulture<br />
HUMAN BEING<br />
ANIMALS<br />
toucan<br />
swallow<br />
turkey<br />
ostrich<br />
cardinal<br />
raven<br />
partridge<br />
pheasant<br />
great horned owl<br />
condor<br />
domestic goose<br />
chick<br />
eagle<br />
peacock<br />
guinea fowl<br />
hen<br />
rooster
COMPLETE content,<br />
large and STANDARD FORMAT<br />
Up to 6 languages<br />
Up to 2 languages with definitions<br />
928 pages + index<br />
216 mm × 276 mm (8 1 /2 in. × 10 7 /8 in.)<br />
also available: 194 mm × 248 mm (7 5 /8 in. × 9 3 /4 in.)<br />
36,000 words per language, 6,000 illustrations<br />
SRP: US$49.95<br />
The visual dictionnary – 3rd edition<br />
7Dictionaries<br />
COMPLETE content,<br />
COMPACT FORMAT<br />
Up to 5 languages<br />
928 pages + index<br />
170 mm × 218 mm<br />
(6 11 /16 in. × 8 9 /16 in.)<br />
36,000 words per language,<br />
6,000 illustrations<br />
SRP: US$39.95 to US$44.95<br />
ABRIDGED content,<br />
COMPACT FORMAT<br />
Up to 5 languages<br />
544 pages + index<br />
170 mm × 218 mm<br />
(6 11 /16 in. × 8 9 /16 in.)<br />
22,000 words per language,<br />
3,600 illustrations<br />
SRP: US$29.95<br />
ABRIDGED content,<br />
MINI FORMAT<br />
Up to 2 languages<br />
544 pages + index<br />
129 mm × 166 mm<br />
(5 1 /16 in. × 6 1 /2 in.)<br />
20,000 words per language,<br />
3,600 illustrations<br />
SRP: US$19.95<br />
MICRO <strong>VISUAL</strong><br />
Up to 2 languages<br />
312 pages + index<br />
129 mm × 166 mm<br />
(5 1 /16 in. × 6 1 /2 in.)<br />
10,000 words per language,<br />
1,800 illustrations<br />
SRP: US$12.95<br />
AWARDS<br />
<strong>VISUAL</strong> <strong>DICTIONARY</strong><br />
SERIES<br />
Series of 12 volumes<br />
Up to 6 languages<br />
Up to 2 languages with definitions<br />
168 pages + index<br />
139 mm × 177 mm (5 1 /2 in. × 7 in.)<br />
About 2,500 words per language in each volume,<br />
450 illustrations per volume<br />
SRP: US$12.95 per volume<br />
• Best Reference Book - Library Journal<br />
• Award of Excellence - Communication Arts<br />
• Special Prize, Technical Illustrations - Lux Contest (Grafika Magazine)<br />
• First Prize - Marcel-Couture Award<br />
• First Prize, Reference Book - The Alcuin Society<br />
COMPACT<br />
<strong>VISUAL</strong> <strong>DICTIONARY</strong><br />
Up to 6 languages<br />
Up to 2 languages with definitions<br />
1,056 pages + index<br />
139 mm × 177 mm<br />
(5 1 /2 in. × 7 in.)<br />
16,000 words per language,<br />
2,600 illustrations<br />
SRP: US$24.95
8Dictionaries<br />
SISTEMA DIGESTÓRIO<br />
fígado M<br />
fígado M : vista F anterior<br />
liver: anterior view<br />
hígado M : vista F anterior<br />
foie M : vue F antérieure<br />
Leber F : Vorderansicht F<br />
fegato M : vista F anteriore<br />
lobo M direito do fígado M<br />
right lobe of liver<br />
lóbulo M derecho del hígado M<br />
lobe M droit du foie M<br />
rechter Leberlappen M<br />
lobo M destro del fegato M<br />
vesícula F biliar<br />
gallbladder<br />
vesícula F biliar<br />
vésicule F biliaire<br />
Gallenblase F<br />
cistifellea F<br />
Up to 6 languages<br />
(with definitions: up to 2 languages)<br />
144 pages + index<br />
229 × 301 mm (9 in. × 11 7 /8 in.)<br />
1,600 terms<br />
6,600 words per language<br />
(with definitions: 30,800 words in the<br />
main language)<br />
Over 350 illustrations<br />
Target audience: families, students<br />
SRP: US$24.95<br />
The Visual Dictionary<br />
of the Human Body<br />
An invaluable guide for exploring the human<br />
body from head to toe<br />
The Visual Dictionary of the Human Body is a fascinating exploration of that<br />
wonderful machine we call the body. Some 350 high-resolution images, along with<br />
rigorous terminology and concise and clear definitions, allow readers to discover how<br />
the body works and explore the complexities of its various regions. This overview<br />
includes brief introductory texts and many amusing and informative sidebars that will<br />
be of interest to the entire family. Colorful illustrations, precise terms and definitions<br />
and educational and entertaining text make this an indispensable tool at home,<br />
school and the office.<br />
The human body like you’ve never seen it before!<br />
músculo M<br />
muscle | músculo M | muscle M | Muskel M | muscolo M tecido M muscular<br />
muscle tissue<br />
tejido M muscular<br />
tissu M musculaire<br />
Muskelgewebe<br />
tendão N<br />
M<br />
tendon<br />
tessuto M muscolare<br />
tipos M de músculos M<br />
tendón M<br />
tendon<br />
types of muscles<br />
M<br />
estrutura F de um músculo M esquelético<br />
Sehne F<br />
tipos M de músculos M<br />
tendine M<br />
fáscia structure of a skeletal muscle<br />
F<br />
types M de muscles M<br />
fascia<br />
estructura F de un músculo M esquelético<br />
fascia F<br />
structure F d’un muscle M squelettique<br />
Muskelarten F<br />
fascia M<br />
tipi M di muscoli M<br />
Faszie Aufbau F<br />
M eines Skelettmuskels M<br />
fascia F<br />
struttura F di un muscolo M scheletrico<br />
músculo M liso<br />
smooth muscle<br />
músculo M<br />
músculo M muscle<br />
liso<br />
músculo M<br />
muscle M lisse<br />
muscle M<br />
glatter Muskel M<br />
Muskel M<br />
muscolo<br />
muscolo M liscio<br />
M<br />
feixe M de fibras F musculares<br />
bundle of muscle fibers<br />
fascículo M de fibras F musculares<br />
faisceau M de fibres F musculaires<br />
fibra F muscular lisa<br />
Muskelfaserbündel N<br />
smooth muscle fiber<br />
fascio M di fibre F muscolari<br />
fibra F muscular lisa<br />
fibre F musculaire lisse<br />
glatte Muskelfaser F<br />
fibra F muscolare liscia<br />
fibra F muscular estriada<br />
striated muscle fiber<br />
fibra F muscular estriada<br />
fibre F musculaire striée<br />
músculo M esquelético<br />
gestreifte Muskelfaser F<br />
skeletal muscle<br />
fibra F muscolare striata<br />
músculo M esquelético<br />
origem F<br />
origin<br />
perimísio M<br />
muscle M squelettique<br />
origen M<br />
perimysium<br />
Skelettmuskulatur F<br />
origine F<br />
perimisio M<br />
périmysium<br />
muscolo M<br />
M scheletrico<br />
Ursprung M<br />
origine F<br />
Perimysium N<br />
perimisio M fibra F muscular<br />
projeção F<br />
muscle fiber<br />
belly<br />
fibra F muscular<br />
cabeza F<br />
fibre F musculaire<br />
chef M<br />
Muskelfaser F<br />
Muskelkopf M<br />
fibra F muscolare<br />
capo M<br />
motoneurônio M<br />
tendão M<br />
motor neuron<br />
tendon<br />
neurona F motora<br />
inserção F<br />
tendón M<br />
neurone M moteur<br />
insertion<br />
tendon M<br />
Motorneuron N<br />
inserción F<br />
Sehne F<br />
neurone M motore<br />
insertion F<br />
tendine M<br />
Ansatzpunkt M<br />
inserzione F<br />
fígado M<br />
fibra F muscular cardíaca<br />
músculo M cardíaco<br />
cardiac muscle fiber<br />
sarcolema M<br />
cardiac muscle<br />
fibra F muscular cardiaca<br />
sarcolemma sistema M portal hepático<br />
fibre F musculaire cardiaque<br />
músculo M sarcolema<br />
cardiaco<br />
M hepatic portal system<br />
Herzmuskelfaser F<br />
sarcolemme M sistema<br />
muscle M cardiaque<br />
fibra F muscolare cardiaca<br />
M puerta hepática<br />
Muskelfaserhülle F<br />
Herzmuskeln M<br />
sarcolemma M système M porte hépatique<br />
Leber-Portalsystem<br />
muscolo M cardiaco<br />
N<br />
sistema M portale epatico<br />
ligamento M falciforme<br />
lobo M esquerdo do fígado M<br />
veia F hepática<br />
veia F cava F inferior<br />
miofibrila F<br />
falciform ligament<br />
left lobe of liver<br />
hepatic vein<br />
inferior vena cava<br />
Peso-Pesado<br />
myofibril<br />
ligamento M falciforme<br />
lóbulo M izquierdo del hígado M<br />
vena F hepática<br />
vena F cava inferior<br />
miofibrilla F<br />
ligament M falciforme<br />
lobe M gauche du foie M<br />
veine F hépatique<br />
veine F cave inférieure<br />
myofibrille F<br />
sichelförmiges Leberband N<br />
linker Leberlappen M<br />
Lebervene F<br />
untere Hohlvene F<br />
estômago<br />
Juntos, os cerca de 600 M<br />
stomach ossos do corpo<br />
Muskelfibrille F<br />
legamento M falciforme<br />
lobo M sinistro del fegato M<br />
vena F epatica<br />
vena F cava inferiore<br />
miofibrilla<br />
humano representam estómago M quase metade do<br />
F<br />
estomac<br />
total da massa corporal.<br />
M<br />
Magen M<br />
fígado M<br />
stomaco M<br />
liver<br />
36<br />
hígado M<br />
37<br />
foie M<br />
Leber F<br />
fegato M<br />
baço M<br />
spleen<br />
bazo M<br />
rate F<br />
Milz F<br />
milza F<br />
MÚSCULOS<br />
músculo M<br />
ducto M hepático comum<br />
common hepatic duct<br />
conducto M hepático común<br />
conduit M hépatique commun<br />
gemeinsamer Lebergang M<br />
condotto M epatico comune<br />
aorta F abdominal<br />
abdominal aorta<br />
aorta F abdominal<br />
aorte F abdominale<br />
Bauchaorta F<br />
aorta F addominale<br />
ducto M cístico<br />
cystic duct<br />
conducto M cístico<br />
conduit M cystique<br />
Gallenblasengang M<br />
condotto M cistico<br />
veia F porta hepática<br />
hepatic portal vein<br />
vena F puerta hepática<br />
veine F porte hépatique<br />
Leberpfortenvene F<br />
vena F portale epatica<br />
duodeno M<br />
duodenum<br />
duodeno M<br />
duodénum M<br />
Zwölffingerdarm M<br />
duodeno M<br />
veia F mesentérica superior<br />
superior mesenteric vein<br />
vena F mesentérica superior<br />
veine F mésentérique supérieure<br />
obere Gekrösevene F<br />
vena F mesenterica superiore<br />
veia F esplênica<br />
splenic vein<br />
vena F esplénica<br />
veine F splénique<br />
Milzvene F<br />
vena F splenica<br />
pâncreas M<br />
pancreas<br />
páncreas M<br />
pancréas M<br />
Bauchspeicheldrüse F<br />
pancreas M<br />
colo M<br />
colon<br />
colon M<br />
côlon M<br />
Dickdarm M<br />
colon M<br />
veia F mesentérica inferior<br />
inferior mesenteric vein<br />
vena F mesentérica inferior<br />
veine F mésentérique inférieure<br />
untere Gekrösevene F<br />
vena F mesenterica inferiore<br />
SISTEMA DIGESTÓRIO<br />
MÚSCULOS<br />
TOPICS<br />
Cell and tissues<br />
Morphology<br />
Skeleton<br />
Muscles<br />
Articulations<br />
Nervous system<br />
Cardiovascular system<br />
Lymphatic system<br />
Digestive system<br />
Respiratory system<br />
Urinary system<br />
Reproductive system<br />
Sense organs<br />
Endocrine system<br />
See also<br />
The Virtual Human Body<br />
(page 19)<br />
Virtual Human Body<br />
Application (page 21)<br />
In the multilingual version, superb high-resolution<br />
images are accompanied by a precise vocabulary<br />
in up to 6 languages that is the product of rigorous<br />
terminological research.<br />
O fígado, que atinge um peso médio aproximado<br />
de 1,5 kg, é o maior órgão interno do corpo<br />
humano. É também o órgão que realiza o maior<br />
número de transformações químicas.<br />
98<br />
liver | hígado M | foie M | Leber F | fegato M 99<br />
Um Órgão Volumoso<br />
LANGUAGES AVAILABLE<br />
ducto M colédoco<br />
bile duct<br />
conducto M colédoco<br />
conduit M cholédoque<br />
Ductus M choledochus<br />
condotto M coledoco<br />
Albanian<br />
English<br />
French<br />
German<br />
Italian<br />
Norwegian<br />
Portuguese (Brazil)<br />
Spanish
Understanding the Human Body<br />
A comprehensive survey of the processes<br />
occurring within the human body<br />
Through stunning visual content, entirely updated for this new edition,<br />
Understanding the Human Body presents the various components of the<br />
human anatomy and details their functions. Combining text with charts, diagrams<br />
and hyperrealistic illustrations, this reference makes it easy to understand complex<br />
biological processes, from cell division to inflammatory reaction, and from phonation<br />
to digestion. It is the definitive guide to understanding human biology.<br />
9Reference<br />
“A picture’s worth a thousand words, and that’s exactly what the<br />
explanations are based on: a first step toward discovery.”<br />
Club-culture (Canada)<br />
“This is a high-quality book, which illustrations are very well<br />
detailed and remarkably clear. (…) Rich documentation, excellent<br />
pedagogic approach, everything seems to fall into place as you read,<br />
especially with the explanations about the heart, kidneys, etc.’’<br />
Suzanne Teasdale, Lurelu<br />
128 pages<br />
248 mm × 195 mm<br />
(9 3 /4 in. × 7 2 /3 in.)<br />
About 31,000 words<br />
Over 350 illustrations<br />
Target audience: families, students<br />
SRP: US$19.95<br />
The architecture of the body<br />
Bone structure<br />
Flexible yet strong tissues<br />
A bone is six times as strong as a bar of steel of the same weight. This remarkable strength comes<br />
from the nature of the bone tissues. All bones are composed of groupings of compact and spongy<br />
(or cancellous) tissues in different proportions and positions depending on the type of bone.<br />
These tissues contain collagen, a protein that gives bones their flexibility, and mineral salts<br />
(calcium, phosphorus), which are responsible for their solidity.<br />
Long bones, such as the femur, are composed of a hollow cylindrical<br />
central portion, the shaft, and two bulges at the ends, the epiphyses.<br />
Between the shaft and the epiphyses are the metaphyses.<br />
proximal epiphysis<br />
COMPACT BONE TISSUE<br />
The outer layer of bones is formed of compact bone tissue, which is very dense and remarkably resistant to pressure and shocks. Compact<br />
tissue is composed mainly of osteons, small cylinders made of a number of concentric layers of hard matrix. Osteons are packed tightly<br />
together and are connected by longitudinal canals (haversian canals) and transversal canals (Volkmann’s canals), which contain<br />
lymphatic and blood vessels as well as nerve fibers.<br />
In spite of its density and hardness, compact bone tissue is alive. Tiny cavities (lacunae) and canals (canaliculi) between the lamellae are<br />
filled with osteocytes, mature bone cells responsible for providing nutrition to the bone tissue.<br />
The lacunae of the osteon<br />
lamella<br />
are connected by tiny canals,<br />
canaliculi, where extensions<br />
of the osteocytes are lodged.<br />
The lacunae are filled<br />
with osteocytes.<br />
The architecture of the body<br />
metaphysis<br />
The epiphyses are composed mainly<br />
of spongy tissue covered with<br />
articular cartilage. They contain<br />
red marrow, a tissue that produces<br />
several types of blood cells.<br />
shaft<br />
periosteum<br />
An osteocyte is a bone<br />
cell completely surrounded by<br />
matrix. Its many extensions carry<br />
nutrient elements.<br />
osteon<br />
metaphysis<br />
At the core of every osteon is a<br />
haversian canal, through<br />
which circulate blood vessels,<br />
lymphatic vessels, and nerves.<br />
distal epiphysis<br />
The most innovative aspect of this series lies<br />
in the original, integrated arrangement of<br />
its content. Each explanation is closely linked<br />
to the main illustration so that readers can<br />
follow every stage of the particular<br />
phenomenon explored.<br />
20<br />
trabecula<br />
Volkmann’s canals<br />
connect the haversian<br />
canals to the periosteum<br />
and medullary canal.<br />
SPONGY BONE TISSUE<br />
In adults, the interior of the epiphyses<br />
and metaphyses is formed Cells of that spongy transmit nerve impulses<br />
bone in an irregular honeycomb formation.<br />
This structure gives The the bone nervous its lightness. system is based on neurons. These highly specialized cells are unique in that they can<br />
carry electrical and chemical signals The shaft and and metaphyses transmit them to other cells (nervous, muscular, glandular,<br />
etc.). Every motor, sensory, and are completely association covered neuron by a is made of a cell body and a number of extensions,<br />
including dendrites, which receive fine vascularized electrical membrane, impulses, and axons, which transmit these impulses.<br />
the periosteum.<br />
The cavities between<br />
the trabeculae are filled<br />
The medullary canal, in the<br />
with marrow, blood<br />
center of the shaft, contains<br />
vessels, and nerves.<br />
rich in fat yellow bone marrow.<br />
The nervous system<br />
Neurons<br />
Golgi<br />
apparatus<br />
The concentric lamellae<br />
of an osteon are composed<br />
of collagen fibers and mineral<br />
salts.<br />
The shafts of long bones are<br />
frequently subjected to great<br />
pressure. They are made mainly<br />
of compact bone tissue.<br />
The myelin sheath<br />
improves the electrical<br />
insulation of neurons.<br />
Schwann cell<br />
<strong>THE</strong> AXON<br />
The axon, a structure unique to neurons, is a cellular<br />
extension that is attached to the cell body at the axon hillock<br />
and is between 1 mm (in the cerebrum) and 1 m (in the leg)<br />
long. Most axons are covered with myelin, a white fatty<br />
substance. Schwann cells (or oligodendrocytes in the central<br />
nervous system) deposit the myelin in layers to form a<br />
21<br />
sheath, which is divided into segments by narrow sections<br />
called nodes of Ranvier.<br />
nucleus of<br />
Schwann cell<br />
The nervous system<br />
Dendrites are extensions<br />
of the cell body that<br />
receive nerve impulses.<br />
axon hillock<br />
Electrical signals<br />
propagate along the<br />
axon at a speed of up<br />
to 400 km/h.<br />
The nodes of Ranvier, which<br />
separate Schwann cells,<br />
accelerate propagation of<br />
electrical signals.<br />
axonal<br />
terminal bouton<br />
Axon terminals have<br />
a branching structure.<br />
endoplasmic<br />
reticulum<br />
cell nucleus<br />
Some neurons are<br />
contacted by up to<br />
30,000 synapses.<br />
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44<br />
The cell body contains<br />
the cell nucleus and<br />
other organelles.<br />
DIFFERENT TYPES OF NEURONS<br />
Neurons are classified into three categories, according to their function.<br />
Motor (or efferent) neurons direct nerve impulses toward muscles and<br />
glands. Sensory (or afferent) neurons transmit messages from the<br />
sensory receptors to the nerve centers. Finally, association neurons<br />
(or interneurons) connect two other neurons. About 90% of all neurons<br />
in the body are of the last type.<br />
Neurons can also be distinguished by their structure. Multipolar<br />
neurons 1, the most common, have many dendrites and a long axon.<br />
Most are motor neurons and interneurons. Pseudounipolar neurons 2,<br />
which are always sensory neurons, have a single extension that divides<br />
into two branches. Finally, bipolar neurons 3 have two extensions.<br />
mitochondrion<br />
cell body<br />
dendrite<br />
cell body<br />
axon<br />
dendrite<br />
axon<br />
axon<br />
cell body<br />
dendrite<br />
axon terminal<br />
axon<br />
terminal<br />
axon<br />
terminal<br />
In a chemical synapse, a<br />
synaptic cleft separates<br />
the two membranes.<br />
axonal<br />
terminal bouton<br />
synaptic vesicle<br />
neurotransmitter<br />
neurotransmitter<br />
receptor<br />
postsynaptic neuron<br />
SYNAPSES<br />
The nerve message passes from one neuron to<br />
another at a site called the synapse. Usually,<br />
two neurons are not in direct contact but are<br />
separated by a very thin cleft, so the electrical<br />
signal must be converted into a chemical signal<br />
in order for transmission to take place.<br />
When a nerve impulse reaches the terminal<br />
bouton, neurotransmitters are released into<br />
the synaptic cleft from the vesicles that contain<br />
them. When these molecules come into contact<br />
with the receptors of the postsynaptic neuron,<br />
they generate an electrical signal.<br />
45
Outline of the<br />
nervous system<br />
Crystalline lens<br />
Bud of<br />
a limb<br />
Umbilical cord<br />
Ear<br />
During the 6th week,<br />
the ear and the hearing<br />
system are outlined.<br />
Arms<br />
The arms of the<br />
embryo are clearly<br />
differentiated<br />
into several parts:<br />
shoulder, elbow,<br />
wrist, hand.<br />
Leg<br />
face is beginning to have a human appearance.<br />
Eye<br />
The eyes of the<br />
embryo appear at the<br />
end of the 6th week.<br />
They continue to develop<br />
during the 7th week and<br />
are then covered with an<br />
eyelid.<br />
Mouth<br />
Rudimentary hand<br />
The embryo has a<br />
rudimentary hand in the<br />
form of a paddle, through<br />
which one can see the<br />
outlines of fingers.<br />
Umbilical cord<br />
Genital organs<br />
The external genital organs<br />
of the fetus are visible<br />
from the 3rd month.<br />
Movements<br />
The fetus begins to move from the<br />
3rd month (reflex movements). Very<br />
active in the 6th and 7th months, it<br />
kicks and sucks its own thumb. From<br />
the 8th month to the end of the<br />
pregnancy, it calms down due to lack<br />
of space.<br />
Uterus<br />
Skin<br />
The skin of the fetus progressively<br />
thickens until birth and is covered<br />
by a protective substance called vernix.<br />
Placenta<br />
The placenta forms in the uterus of the pregnant woman at<br />
nidation and permits exchanges between the fetus and the<br />
mother. The numerous blood vessels that run through<br />
it carry, through the umbilical cord, nutrients, antibodies,<br />
and oxygen to the fetus and evacuate its waste<br />
(carbon dioxide, urea).<br />
Amniotic sac<br />
The amniotic sac contains the fetus and the amniotic<br />
fluid, a transparent liquid consisting mainly of water<br />
and fetal urine and which provides the fetus with<br />
protection against variations in temperature, external<br />
shocks, and the majority of infections. The rupture of<br />
the amniotic sac, or breaking of the water, is normally<br />
triggered by the uterine contractions during childbirth.<br />
Umbilical cord<br />
The umbilical cord connects the fetus to the<br />
placenta. It consists primarily of blood vessels<br />
(one vein and two arteries).<br />
Eye<br />
The eyes of the fetus perceive<br />
light, but sight continues to<br />
develop after birth.<br />
Hair<br />
From the<br />
4th month, the<br />
down, the hair,<br />
and the nails grow.<br />
10<br />
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592 pages + index<br />
194 mm × 248 mm (7 5 /8 in. × 9 3 /4 in.)<br />
250,000 words, over 1,000 illustrations<br />
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More than 400 illnesses illustrated and explained<br />
Validated by some 300 physicians, medical specialists and university professors<br />
Information on first aid developed with St. John Ambulance, active in some 40 countries<br />
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symptoms directory, and the first aid guide.”<br />
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The respiratory system | The body<br />
<strong>THE</strong> LUNGS<br />
312<br />
Located inside the rib cage on either side of the heart, the lungs are<br />
responsible for gaseous exchanges between the air and the blood.<br />
Connected to the upper respiratory tracts by the bronchial tubes and the<br />
trachea, these spongy, elastic organs, rich in blood vessels, inflate with<br />
air, then deflate, to the rhythm of breathing.<br />
RESPIRATION<br />
Respiration includes ventilation and hematosis.<br />
Ventilation is the circulation of air in the lungs,<br />
to the rhythm of inhalation and exhalation.<br />
Hematosis is the exchange of gases between the<br />
air and the blood, which takes place in the area of<br />
contact between a pulmonary alveolus and blood<br />
capillaries. The rhythm and amplitude of respiration<br />
may vary according to the level of carbon monoxide<br />
in the blood, age, state of health, physical activity,<br />
and environmental factors such as altitude and<br />
the quality of the inhaled air. The normal rhythm<br />
in an adult in good health and at rest is 12 to 20<br />
respirations per minute.<br />
Arteriole<br />
The pulmonary<br />
artery is divided into<br />
multiple arterioles<br />
that carry the<br />
deoxygenated<br />
blood to the<br />
pulmonary alveoli.<br />
Air heavy with<br />
carbon monoxide<br />
Pulmonary alveolus<br />
The pulmonary alveoli<br />
are small cavities<br />
located at the end of the<br />
bronchioles. Arranged<br />
in clusters, they are<br />
surrounded by a<br />
thin wall that permits<br />
gaseous exchanges<br />
with the adjacent<br />
blood capillaries.<br />
Alveolar cell<br />
Endothelial cell<br />
of the blood capillary<br />
Carbon dioxide<br />
Carbon dioxide is carried<br />
by the red blood cells<br />
towards the lungs, where it is<br />
eliminated by respiration.<br />
Oxygenated air<br />
Trachea<br />
Almost five inches (10 cm) in length, the trachea allows the passage of air<br />
between the larynx and the bronchial tubes. Its interior wall is covered<br />
with a mucous membrane with cilia, whose movements expel the solid<br />
particles and excess mucus towards the upper respiratory tracts.<br />
Bronchus<br />
Stemming from the trachea, the bronchi or bronchial tubes<br />
are conduits that allow the air to reach the inside of the<br />
lungs. They divide into multiple branches in the pulmonary<br />
tissue to form the bronchial tree.<br />
Pulmonary artery<br />
The pulmonary arteries carry the oxygenpoor<br />
blood from the heart to the lungs.<br />
Pulmonary vein<br />
The pulmonary veins carry the blood<br />
oxygenated by the lungs to the heart.<br />
Bronchioles<br />
The bronchioles are the narrowest<br />
subdivisions of the bronchial tree,<br />
which end at the pulmonary alveoli.<br />
Bronchioles<br />
Venule<br />
The oxygenated blood<br />
is transported by<br />
venules that meet in<br />
the pulmonary veins.<br />
Blood capillary<br />
The pulmonary alveoli<br />
are surrounded by<br />
numerous blood<br />
capillaries.<br />
Oxygen<br />
The oxygen resulting from respiration<br />
is carried to the cells by the<br />
hemoglobin of the red blood cells.<br />
Red blood cell<br />
<strong>THE</strong> PULMONARY LOBES<br />
The pulmonary lobes are subdivisions of the lungs. More<br />
voluminous than<br />
First<br />
the left<br />
Care<br />
lung, the right lung consists of<br />
three lobes, while the left lung has two due to the space<br />
occupied by the heart between the two lungs, in the left<br />
center of the thorax.<br />
Pleura<br />
The pleura is a double membrane<br />
that envelops the lungs and covers<br />
the inside of the ribs. Between its<br />
two layers is a small quantity of<br />
lubricating liquid that prevents<br />
it from being irritated during<br />
ventilation.<br />
Reproduction | The body<br />
TOPICS<br />
Prevention<br />
Fundamentals<br />
The Cells<br />
The Skin<br />
Bones, Articulations and Muscles<br />
The Nervous System<br />
The Sensory System<br />
The Endocrine System<br />
The Blood<br />
The Cardiovascular System<br />
The Immune System<br />
The Respiratory System<br />
The Digestive System<br />
The Urinary System<br />
The Reproductive System<br />
Reproduction<br />
Childhood and Adolescence<br />
Index of Symptoms<br />
Alternative Medicine<br />
Links and Resources<br />
Rib<br />
The ribs protect the heart<br />
and the lungs. During<br />
respiration, they expand<br />
under the action of the<br />
intercostal muscles.<br />
Right upper lobe<br />
Middle lobe<br />
Right lower lobe<br />
Right lung<br />
Left lung<br />
<strong>THE</strong> LUNGS<br />
Left upper lobe<br />
Left lower lobe<br />
<strong>THE</strong> HICCUP<br />
The hiccup is an involuntary spasm of the diaphragm that occurs in<br />
episodes whose duration generally does not exceed more than a few<br />
minutes. Each spasm is followed by a sound, which results in the<br />
sudden closing of the glottis and the vibration of the vocal cords.<br />
This is a harmless problem most often related to food ingestion:<br />
ingesting food too quickly, in excessive quantity, or that is too hot<br />
or too cold, etc. A hiccup attack that persists for several hours can<br />
require the use of antispasmodics.<br />
COUGHING<br />
Reflex or voluntary, the cough is an abrupt and noisy exhalation that<br />
forces the expulsion of air from the lungs. It allows the elimination<br />
of excess mucus or irritating elements (dust, foreign body, chemical<br />
agent) present in the larynx, trachea, or bronchial tubes. Normally<br />
PREGNANCY<br />
PREGNANCY<br />
temporary, it may also indicate a respiratory problem when it<br />
Pregnancy is all of the physiological phenomena that occur<br />
<strong>THE</strong> FETUS<br />
in a pregnant woman becomes between fertilization chronic. and childbirth. Unlike dry cough, Between a loose the 8th cough week of pregnancy is accompanied<br />
and birth, the human being developing in the uterus is called a fetus.<br />
It undergoes significant growth, especially during the second trimester, growing from 3 to nearly 20 inches<br />
It normally lasts between 40 and 42 weeks from the last<br />
by expectoration. Persistent dry coughs (from 8 to may 50 cm). be It straightens relieved out and with its features become finer while its weight increases from ¼ ounce<br />
menstrual period. After fertilization, the egg divides to form<br />
to 7 pounds (8 g to 3.2 kg). From the 12th week, its kidneys function and it starts to urinate in the amniotic<br />
an embryo, which antitussives, implants itself in the uterine generally wall and in syrup form, fluid. while Its cardiovascular loose system coughs develops until are the soothed<br />
3rd month and its digestive system until the 7th month.<br />
The fetus is aware of tactile stimuli from the 4th month and begins to perceive sounds from the outside world<br />
progressively develops into a fetus. During pregnancy, the<br />
by taking expectorants, which liquefy at seven the months. mucus At birth, and the skeleton facilitate<br />
is formed, but the bones are still partially cartilaginous. The bones,<br />
woman experiences a number of physical transformations,<br />
as well as several other organs such as the brain, the cerebellum, and the genital organs continue their<br />
which often involve its minor expulsion. problems. In some A spoonful cases, of honey may maturation also after soothe birth. slight coughs,<br />
the pregnancy cannot continue to term and ends with a<br />
because it contains antioxidants and natural antibacterials.<br />
premature birth or a miscarriage. In industrialized countries,<br />
pregnant women benefit from prenatal examinations that<br />
make it possible to detect possible complications.<br />
Diaphragm<br />
The diaphragm is a muscle that<br />
<strong>THE</strong> EMBRYO<br />
separates the thorax from the<br />
From fertilization to the the 8th week of pregnancy, the human being developing in the uterus is called an<br />
abdomen. During inhalation, it<br />
MILLIONS OF ALVEOLI<br />
embryo. It develops from a fertilized egg (blastocyst) implanted in the endometrium. Some blastocyst tissues<br />
lowers while evolve to contracting, create the placenta, which the umbilical cord, and the amniotic sac, while others are at the origin of<br />
enables different the lungs organs. to From fill up the end with of the air. 3rd week, the embryo has an outline of a nervous system. Its heart begins<br />
to beat and blood circulation is in place, while an outline of its The digestive lungs system and contain urinary system approximately appear. 300 million alveoli. The total surface of<br />
Subsequently, the organs develop and the skeleton hardens. At the end of eight weeks, the embryo appears<br />
human and its limbs are well-defined: it becomes a fetus.<br />
pulmonary alveoli equals that of a tennis court.<br />
313<br />
The respiratory system | The body<br />
Reproduction | The body<br />
AWARDS<br />
• Award for Illustrated Medical Book, Illustrated Books<br />
of Scientific or Medical Nature - Association of Medical Illustrators (USA)<br />
Four-week embryo<br />
A four-week embryo is bent over in the<br />
form of a C and measures approximately<br />
3<br />
∕16 inch (5 mm). It has the buds of limbs and<br />
its crystalline lenses begin to form.<br />
The eye… page 190<br />
462<br />
Six-week embryo<br />
A six-week embryo measures almost<br />
½ inch (13 mm) and weighs approximately<br />
1.5 g. Its limbs are already differentiated and its<br />
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12<br />
Food and<br />
Cooking<br />
The Visual Food Encyclopedia<br />
No reference work about food can rival The Visual Food Encyclopedia when it<br />
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Asparagus<br />
Asparagus officinalis, Liliaceae<br />
green asparagus<br />
A<br />
perennial garden plant originating in the eastern Mediterranean region.<br />
Remnants of wild varieties of asparagus have been discovered in northern<br />
and southern Africa, and archeologists believe that it may also have been<br />
cultivated in ancient Egypt. Consumed for over 2,000 years, asparagus was<br />
originally valued for its medicinal properties. It fell into obscurity during the<br />
Middle Ages, although it continued to be cultivated by the Arabs. Under the<br />
influence of Louis XIV, asparagus was rediscovered in the 18th century, and since<br />
then several new varieties have been developed. Today the principal producers of<br />
asparagus are the United States, Europe, Mexico, and Taiwan.<br />
Asparagus is actually a young edible shoot, commonly called a “spear”; the spear<br />
rises from an underground stem called a “crown,” which is capable of producing<br />
spears for 15 to 20 years. Most asparagus is harvested in spring, when it is 6 to<br />
8 inches high and has tender, fleshy spears and tight, compact heads. Once they reach<br />
maturity, the asparagus stalks become woody and fernlike foliage grows from the<br />
heads, making them inedible. Although grown on quite a large scale and in many<br />
countries, asparagus is available in abundance only from March to late June.<br />
There are over 300 varieties of asparagus, only 20 of which are edible. They are divided<br />
into three main categories:<br />
• Green asparagus. This is the most common type of asparagus. It is harvested at a<br />
height of about 8 inches.<br />
• White asparagus. Grown in the dark (covered with soil to keep it from turning green), white<br />
asparagus is harvested as soon as it emerges from the ground. Although more tender than the green<br />
variety, it tends to be less flavorful and is also more expensive, since more work is required to grow it.<br />
• Purple asparagus. This variety has a fruity flavor and is harvested when only 2 or 3 inches high.<br />
Stalk Vegetables<br />
asparagus<br />
2 lb. (125 g) butter<br />
asparagus cold, plunge it immediately into cold<br />
Buying<br />
Serving Ideas<br />
2 hard-boiled eggs<br />
3 tbsp. fresh bread<br />
water to halt the cooking process, but do not let it<br />
106 Choose asparagus with firm, crisp stalks<br />
Asparagus is always eaten cooked, either boiled or steamed. It can<br />
3 tbsp. chopped fresh<br />
crumbs<br />
soak. Asparagus can also be cooked in a microwave<br />
oven. Avoid cooking it in iron pots, as<br />
107<br />
1and compact, brightly colored heads with 5be served warm or hot, dressed in a generous helping of butter or hollan-<br />
this<br />
no traces of rust. Selecting similarly sized specimens<br />
will help ensure even cooking. Avoid yellowish<br />
asparagus with soft stalks and heads that<br />
are beginning to flower, which are signs of age.<br />
AWARDS<br />
daise sauce. It is also good cold, topped with a dressing, mayonnaise, or mustard<br />
sauce. Puréed asparagus can be used to make soups, soufflés, or veloutés.<br />
Asparagus can also be used, cut or whole, to garnish omelets, poultry, quiches,<br />
salads, or pasta dishes. It also makes an interesting addition to a stir-fry.<br />
white asparagus<br />
• Deutschlands E.V. Silver Medal -<br />
The Gastronomischen Akademie<br />
• ABest translated book -<br />
Estonian Cookbooks Award by PROFEXPO<br />
and Estonian Publishers’ Association<br />
1<br />
“Through The Visual Food Encyclopedia, the first thing you learn is<br />
that you still have so much to learn about food.”<br />
Le Devoir (Canada)<br />
Cut off the ends of the asparagus<br />
stalks with a sharp knife.<br />
Preparing<br />
Before cooking asparagus, cut off the base of the stalk (which can be<br />
4cooked and puréed to make a soup). While it is not necessary to peel<br />
asparagus, it should be washed well in cold water to rid it of sand and soil.<br />
3 Tie the asparagus in bundles. 4<br />
2 lb. (1 kg) fresh<br />
2<br />
Peel the asparagus from top to<br />
bottom.<br />
Bundled asparagus is easier<br />
to remove from the pan after<br />
cooking.<br />
Polish-Style SERVES Asparagus<br />
4<br />
parsley<br />
1. Cut off the tough base of the asparagus stalks. Peel and wash the<br />
spears, and divide them evenly into four bunches. Tie the bundles<br />
with string.<br />
2. Immerse the asparagus in a large skillet filled with salted boiling<br />
water, and blanch for about 10 minutes, or until a spear is easily<br />
pierced with the tip of a sharp knife. Drain well and remove the<br />
strings. Arrange the spears in a serving dish and keep warm.<br />
3. While the asparagus is cooking, peel the eggs and discard the<br />
whites. Mash the yolks with a fork in a small bowl, and stir in the<br />
parsley.<br />
4. Melt the butter in a small saucepan, and add the bread crumbs,<br />
stirring until they are golden brown. Remove from the heat.<br />
5. Sprinkle the egg/parsley mixture over the asparagus spears, pour<br />
the butter sauce over them, and serve immediately.<br />
Nutritional Information<br />
raw<br />
water 92%<br />
protein<br />
2.6 g<br />
fat<br />
0.3 g<br />
carbohydrates<br />
4.2 g<br />
calories 24<br />
per 100 g<br />
Asparagus is an excellent source of folic acid<br />
and contains vitamin C, potassium, thiamine,<br />
riboflavine, vitamin B 6, copper, vitamin A, iron,<br />
phosphorus, and zinc. Asparagus contains a sulfurous<br />
substance that imparts an odor to urine. It<br />
also contains asparagine, an acid substance that<br />
gives the vegetable its characteristic flavor and is<br />
also diuretic. Asparagus is said to be laxative,<br />
remineralizing, and tonic.<br />
Cooking<br />
Avoid overcooking asparagus, as this<br />
3causes it to lose flavor, color, and nutrients.<br />
When boiling asparagus spears, tie them in<br />
bundles to make it easier to remove them once<br />
they are cooked. Steaming is the best cooking<br />
method, and there are special tall, narrow aspara gus<br />
steamers on the market in which the aspara gus<br />
stands upright in an inner basket. This method<br />
cooks the asparagus to perfection, as the more<br />
fibrous bottoms are thoroughly cooked in the<br />
boiling water while the fragile tips are merely<br />
steamed. Asparagus is ready when the stalks are<br />
tender but still firm. If you are planning to eat the<br />
Passion fruit<br />
vege table contains tannins which react on contact<br />
Passiflora spp., Passifloraceae<br />
with iron, altering the color of the asparagus.<br />
F<br />
Storing<br />
Asparagus<br />
Asparagus is actually a<br />
young edible shoot,<br />
commonly called a<br />
“spear,” that rises from<br />
an underground<br />
crown capable of<br />
producing spears for<br />
15 to 20 years.<br />
Stalk Vegetables<br />
TOPICS<br />
Vegetables<br />
Legumes<br />
Fruits<br />
Nuts and Seeds<br />
Seaweed<br />
Mushrooms<br />
Cereals and Grains<br />
Fish<br />
Crustaceans<br />
Mollusks<br />
Herbs, Spices and Condiments<br />
Meat<br />
Variety Meats<br />
Delicatessen<br />
Poultry<br />
Milk Products<br />
Sugar, Cacao and Carob<br />
Fats and Oils<br />
Cooking Ingredients<br />
Coffee and Tea<br />
ruit of a climbing vine native to Brazil, also known as the<br />
ruit of the guava tree, which is native to tropical America<br />
granadilla. The name “passion fruit” comes from Spanish<br />
and a member of the large myrtle family, along with<br />
Asparagus is very perishable. missionaries who, Wrapped upon discovering in the plant in South America,<br />
cinnamon, nutmeg, clove, the eucalyptus, and the<br />
2a damp cloth and placed<br />
found that<br />
in<br />
parts<br />
a perforated<br />
of the flowers resembled instruments of the<br />
feijoa. The guava tree was widely cultivated by the Incas<br />
Passion and crucifixion of Christ (crown of thorns, hammers, and nails).<br />
and is still very common in South America. It grows in a number<br />
plastic bag in the refrigerator, it will keep for a<br />
of tropical and subtropical countries, chiefly in Africa, Australia,<br />
max i mum of 3 days. Passion Blanched fruit is asparagus cultivated in will most tropical regions, including New<br />
India, the southern United States, Brazil, and Taiwan.<br />
keep for up to 9 months<br />
Zealand,<br />
in the<br />
Africa,<br />
freezer.<br />
Malaysia, and the West Indies. There are some 400<br />
different varieties of this plant, of which only about 30 produce edible fruits; few<br />
The guava tree can grow up to 30 feet high and has aromatic flowers. The<br />
of these are sold commercially. The most common varieties found on the market are<br />
more than 150 species of guava bear fruits that vary in shape, size, color, and<br />
The shape of the<br />
the size of an egg, but passion fruit can grow to be the size of a small melon.<br />
taste. The guava typically has a diameter of 2 to 3 inches. Its thin edible skin ranges in<br />
beautiful flowers is said<br />
The flesh of the guava<br />
resemble instruments<br />
color from white to yellow, red, or green and sometimes has black or pink spots. The color of its is very fragrant and<br />
of Christ’s Passion Passion fruit has a thick, smooth, lustrous skin that is inedible. In commercially sold varieties, the skin is yellow,<br />
flesh may be white, yellow, or salmon. It is extremely fragrant and has a slightly acid taste, which makes it a very slightly acid, giving it<br />
(crown of thorns, orange, or purple in color. As the fruit ripens, the skin becomes thinner and wrinkles. The pulp of passion fruit has a<br />
a refreshing taste. It<br />
hammers, and nails).<br />
refreshing fruit. It contains numerous small, hard edible seeds. The assertive flavor of the guava can be surprising. contains many small,<br />
gelatinous texture and ranges in color from pinkish green to shades of orange or yellow; it may also be white or<br />
hard edible seeds.<br />
colorless. The pulp is sweet and juicy, slightly tart, very fragrant, and refreshing. Unripe passion fruits are very tart.<br />
The pulp contains small blackish seeds that are crisp and edible.<br />
Buying<br />
Nutritional Information<br />
Nutritional Information<br />
Buying<br />
When buying guavas, look for smooth, unblemished fruits that are<br />
water 86%<br />
1neither too soft nor too hard. The overripe guava has a rather unappealing<br />
odor, while the unripe guava is inedible because it is too astringent.<br />
water 73%<br />
Choose fruits that are wrinkled, unbruised, and heavy. Smooth skin is a<br />
protein<br />
0.8 g<br />
protein<br />
2.2 g<br />
1sign that the fruit is unripe.<br />
fat<br />
0.6 g<br />
fat<br />
0.7 g<br />
carbohydrates<br />
12 g<br />
carbohydrates<br />
23 g<br />
Preparing<br />
fiber<br />
5.6 g<br />
Serving Ideas<br />
calories 100<br />
When ripe, the guava will yield to gentle pressure. It can be eaten before or<br />
calories 50<br />
Passion fruit is tastiest when it is quite ripe; dimpled skin indicates that<br />
per 100 g<br />
4after peeling it; simply cut the fruit in half and, if desired, remove the seeds.<br />
per 100 g<br />
5the fruit is ready for consumption. It is delicious fresh, scooped out<br />
Guavas are an excellent source of vitamin C and<br />
Passion fruit is an excellent source of vitamin C, with a spoon. Extremely fragrant, passion fruit makes an excellent flavoring in<br />
potassium; they contain vitamin A and niacin, as<br />
potassium, and sodium; it is also a source of iron, a number of dishes, even when used in small quantities; it is added to punches<br />
Serving Ideas<br />
well as traces of phosphorus and calcium. They<br />
magnesium, phosphorus, niacin, and vitamin A. and cocktails, as well as to fruit salads, custards, crêpes, yogurt, ice creams and<br />
The guava can be eaten fresh or cooked, and is used in both savory and<br />
sorbets, cakes, puddings, and beverages. The pulp should be strained to remove<br />
are known for their astringent and laxative<br />
The leaves and flowers of passion fruit are said to<br />
5sweet dishes. Cooked, it is made into jams, jellies, and chutneys. It can<br />
the seeds. Passion fruit is also cooked to make jams and jellies, and can be fermented<br />
to make alcoholic beverages.<br />
properties.<br />
have an antispasmodic and narcotic effect; the<br />
also be a delicious addition to sauces, fruit salads, pies, puddings, tapioca, ice<br />
seeds are used as a vermifuge.<br />
cream, yogurt, and beverages. In Mexico, guava and sweet potato is a favorite<br />
252 combination.<br />
253<br />
Storing<br />
Ripe passion fruit can be stored in the refri-<br />
with or without its skin; it will keep<br />
The guava can be left to ripen at room temperature. Placing it in a paper<br />
Storing<br />
2gerator,<br />
for about a week.<br />
2bag will hasten the ripening process, while placing it in the refrigerator will<br />
have the opposite effect. A ripe guava will keep for a few days in the refrigerator.<br />
The pulp can be frozen in an ice-cube tray, and<br />
will keep for several months if well wrapped.<br />
Tropical Fruits<br />
F<br />
Guava<br />
Psidium spp., Myrtaceae<br />
LANGUAGES AVAILABLE<br />
English<br />
Estonian<br />
French<br />
German<br />
Italian<br />
Tropical Fruits
SAUCE RAPIDO PRESTO !<br />
Préparation : 10 min<br />
Cuisson : 10 min<br />
Quantité : 1 1 /8 l (4½ tasses)<br />
SANS :<br />
œufs<br />
lait<br />
soya<br />
arachides<br />
noix<br />
graines de sésame<br />
blé<br />
poisson<br />
mollusques<br />
crustacés<br />
moutarde<br />
D’après la petite histoire, ce sont les filles de joie de la région de<br />
Naples qui ont inventé cette sauce dont la qualité première est<br />
d’être prête en moins de temps qu’il n’en faut pour dire amore mio.<br />
En Italie, la sauce alla puttanesca (puisque tel est son nom) est devenue<br />
un classique souvent revisité… et que nous avons osé réinterpréter<br />
à notre tour. Buon appetito !<br />
1 gousse d’ail<br />
1 oignon<br />
45 ml (3 c. à soupe) d’huile d’olive<br />
810 ml (3¼ tasses) de tomates en conserve coupées en dés<br />
(sans assaisonnements)<br />
45 ml (3 c. à soupe) de pâte de tomates (sans assaisonnements)<br />
375 ml (1½ tasse) d’olives noires dénoyautées<br />
45 ml (3 c. à soupe) de câpres<br />
15 ml (1 c. à soupe) de persil frais haché<br />
5 ml (1 c. à thé) d’origan séché<br />
5 ml (1 c. à thé) de basilic séché<br />
sel et poivre<br />
1 Épluchez et hachez la gousse d’ail et l’oignon.<br />
2 Faites chauffer l’huile d’olive dans une grande poêle. Ajoutez l’ail<br />
et l’oignon. Faites cuire à feu moyen-vif jusqu’à ce que l’ail et<br />
l’oignon deviennent translucides (environ 3 minutes).<br />
3 Incorporez les tomates coupées en dés (après les avoir égouttées),<br />
la pâte de tomates, les olives (après les avoir émincées), les<br />
câpres, le persil, l’origan, le basilic, le sel et le poivre. Mélangez.<br />
Poursuivez la cuisson à feu moyen pendant 5 minutes. Brassez de<br />
temps à autre.<br />
Préparation : 10 min<br />
Cuisson : 15 min<br />
Quantité : 4 portions<br />
SANS :<br />
œufs<br />
lait<br />
soya<br />
arachides<br />
noix<br />
graines de sésame<br />
blé<br />
mollusques<br />
crustacés<br />
moutarde<br />
Versez cette sauce sur les pâtes de votre choix et, pour faire joli,<br />
garnissez chaque assiette d’une feuille de basilic ou de persil.<br />
1 gousse d’ail<br />
1 oignon<br />
2 tomates<br />
75 ml (5 c. à soupe) d’huile d’olive<br />
75 ml (5 c. à soupe) de pâte de tomates (sans assaisonnements)<br />
120 g (4 oz) de thon conservé dans l’eau, égoutté<br />
4 feuilles de basilic frais<br />
2 tiges de thym frais<br />
sel et poivre<br />
1 Épluchez et hachez la gousse d’ail et l’oignon. Épépinez les tomates<br />
(voir le truc n o 1, p. 80) puis taillez-les en petits dés.<br />
2 Faites chauffer 15 ml (1 c. à soupe) d’huile d’olive dans une poêle<br />
à feu moyen-vif. Faites-y revenir les morceaux d’oignon jusqu’à<br />
ce qu’ils soient translucides (environ 3 minutes).<br />
3 Ajoutez l’ail et les tomates. Poursuivez la cuisson pendant 5 minutes<br />
en remuant de temps à autre.<br />
4 Ajoutez 60 ml (4 c. à soupe) d’huile d’olive de même que la pâte<br />
de tomates et le thon. Mélangez.<br />
5 Ajoutez à la sauce les feuilles de basilic préalablement coupées<br />
en fines lanières ainsi que les feuilles de thym, sans les tiges. Salez<br />
et poivrez. Poursuivez la cuisson pendant encore 5 minutes.<br />
Soya : certaines marques de thon en conserve dans l’eau contiennent<br />
de la protéine de soya hydrolysée.<br />
PÂTES 167<br />
Déjouer les allergies<br />
alimentaires – 2nd edition NEW<br />
HOW TO THWART FOOD ALLERGIES<br />
Marie-Josée bettez and Éric Théroux<br />
13<br />
Food and<br />
Cooking<br />
Heralded as a “must-have tool”, “a culinary masterpiece” and even a “bible,” the<br />
first edition of How to Thwart Food Allergies was a resounding success in Quebec<br />
where it quickly became a bestseller. This second edition, beautifully illustrated and<br />
more expansive than the first, includes 200 tasty and easy-to-make recipes, as well as<br />
several gourmet variations. The authors show that it is possible to prepare lasagna<br />
without cheese, mayonnaise without eggs or mustard, mousses and ices with coconut<br />
milk and (very moist) cakes without eggs or milk.<br />
296 pages<br />
216 mm × 216 mm<br />
(8 1 /2 in. × 8 1 /2 in.)<br />
200 recipes<br />
ISBN: 978-2-7644-1283-1<br />
SRP: CA$29.95<br />
Much more than a simple recipe book, this work teems with information, tricks of the trade and<br />
advice on how to understand food allergies and manage them better. The substitution chart alone<br />
is worth a look. Extremely complete, it helps you adapt your own recipes by eliminating problem<br />
ingredients. Now you can take real pleasure in food again by concentrating on what you are<br />
allowed to eat instead of what you are not!<br />
Sauce rapido presto !<br />
Marie-Josée Bettez<br />
and Éric Théroux<br />
As the parents of a child with multiple<br />
food allergies, Marie-Josée Bettez and Éric<br />
Théroux chose to deal with these allergies<br />
in a positive way. They transformed their<br />
kitchen into a veritable laboratory to ensure<br />
that their son has varied and inspiring foods.<br />
This book is the result of more than 10 years<br />
of experimentation. The culinary approach<br />
can be described in a few words: colour,<br />
freshness, taste and lots and lots of heart!<br />
La Gastronomie en plein air<br />
OUTDOOR GASTRONOMY<br />
Odile Dumais<br />
A unique reference guide and cookbook that will appeal to amateur and seasoned<br />
enthusiasts who are also food lovers.<br />
240 pages<br />
216 mm × 216 mm<br />
(8 1 /2 in. × 8 1 /2 in.)<br />
ISBN: 978-2-8903-7937-4<br />
SRP: CA$29.95<br />
Sauce au thon<br />
Photo: © Martine Doyon
54<br />
Cortland<br />
Granny Smith<br />
Gala<br />
Red Delicious<br />
Granny Smith<br />
Golden Delicious<br />
Melba<br />
Spartan<br />
Golden Russett<br />
Empire<br />
Golden Russet<br />
Empire<br />
McIntosh<br />
55<br />
14<br />
Food and<br />
Cooking<br />
The Visual Food Lovers’ Guide<br />
An invaluable guide for people who<br />
like to eat–and eat well<br />
Based on The Visual Food Encyclopedia, The Visual Food Lovers’ Guide<br />
offers essential information on how to buy, prepare and preserve over 1,000 types<br />
of food. Written in a clear, simple style, this practical and compact book is an<br />
indispensable tool.<br />
TOPICS<br />
616 pages<br />
127 mm × 166 mm<br />
(5 in. × 6 1 /2 in.)<br />
1,000 featured food items<br />
145,000 words, 600 illustrations<br />
SRP: US$19.95<br />
Stilton<br />
Vegetables<br />
Legumes<br />
Fruits<br />
Nuts and Seeds<br />
Seaweed<br />
Mushrooms<br />
Cereals and Grains<br />
Fish<br />
Crustaceans<br />
Mollusks<br />
Herbs, Spices and Condiments<br />
Meat<br />
Variety Meats<br />
Delicatessen<br />
Poultry<br />
Milk Products<br />
The Complete Food Guide<br />
A practical guide to everyday foods<br />
and exotic ingredients<br />
This guide provides an informative<br />
overview of the fascinating world of<br />
food. It’s a simple and attractive way<br />
to learn a great deal about the products<br />
we consume every day.<br />
fruits<br />
apples<br />
There are many varieties of apples. There is practically no limit to the uses of the apple: it<br />
is eaten raw; it can be made into applesauce or apple jelly; it is used in a wide variety of<br />
desserts. Apples also accompany cheese, meat, and blood pudding, and are used in salads<br />
(such as Waldorf Salad). They are also used to make Calvados and cider. They contain<br />
pectin (which helps control cholesterol and blood sugar) and cellulose (which improves<br />
intestinal functioning).<br />
The Cortland apple was<br />
developed from the<br />
McIntosh. This apple is<br />
large and round, with flat<br />
ends. It has bright red,<br />
streaky skin. Its aromatic<br />
flesh does not discolor.<br />
The Cortland remains firm<br />
when baked whole. It is an<br />
all-purpose apple: good<br />
raw, and perfect for pies,<br />
baking, and applesauce.<br />
A cross between Cox’s<br />
Orange Pippin and Red<br />
and Golden Delicious,<br />
this apple has thin, paleyellow<br />
skin with pink<br />
streaks. Its flesh is juicy,<br />
crisp, sweet, and very<br />
aromatic. The Gala is<br />
excellent raw, and it also<br />
cooks well.<br />
The Golden Delicious,<br />
a yellow apple, is slightly<br />
elongated, narrowing at the<br />
base and ending in<br />
5 distinguishing bumps.<br />
Its semi-firm flesh is juicy,<br />
sweet, fine, and only<br />
slightly acid. It is good raw,<br />
in pies, and in applesauce.<br />
The Red Delicious has the<br />
same characteristics as the<br />
golden variety except its<br />
flesh is crisper.<br />
A cross between the<br />
McIntosh and the Yellow<br />
Newton, the Spartan is<br />
crisper, more colorful, and<br />
sweeter than the McIntosh.<br />
Medium to large in size,<br />
this apple is round and has<br />
dark-red skin with small<br />
white spots. It is an<br />
all-purpose apple.<br />
A medium or small, round<br />
apple. Its reddish-brown<br />
skin is as thick as potato<br />
peel and its corky yellow<br />
flesh is very tasty. The<br />
Golden Russett makes a<br />
good snack.<br />
A cross between the<br />
McIntosh and the Red<br />
Delicious, the Empire<br />
tastes like the McIntosh<br />
but is sturdier and<br />
keeps longer. It is an<br />
all-purpose apple.<br />
Round and of medium<br />
size, it is streaked with<br />
fruits<br />
apples<br />
224 pages<br />
152 mm × 229 mm (6 in. × 9 in.)<br />
55,000 words, 1,000 illustrations<br />
The flesh of this mediumsized<br />
green apple is firm,<br />
juicy, and acid. The<br />
Granny Smith is good both<br />
raw and in apple pie.<br />
A medium-sized apple,<br />
round but irregular in<br />
shape, the Melba has red<br />
skin with yellow streaks.<br />
Its juicy, tender flesh turns<br />
mealy quickly. The Melba<br />
is good uncooked yet<br />
makes excellent applesauce.<br />
dark red and is spotted.<br />
Created in Ontario,<br />
Canada, the McIntosh is<br />
medium sized and round.<br />
Its skin is dark red with<br />
green streaks. It has juicy,<br />
crisp flesh. This apple is<br />
excellent raw and is good<br />
for baking and for<br />
making applesauce.<br />
1,000 food items<br />
Soft cover/Hard cover<br />
SRP: US$14.95<br />
LANGUAGES AVAILABLE<br />
English<br />
French
15<br />
STONE FRUITS<br />
Cherry<br />
Prunus spp., Rosaceae<br />
The fruit of the cherry tree. The cherry tree belongs to a large<br />
family that includes the apricot, apple, plum and peach trees.<br />
Cherries are round, fleshy, juicy drupes (stone fruit), with smooth<br />
skin. They are divided into three groups. The sweet cherry is fleshy<br />
and sweet. It is sometimes yellow-colored, but is usually light or<br />
dark red. The sour cherry or “pie cherry” is usually dark red.<br />
These cherries are more often cooked than eaten fresh. The<br />
wild cherry is small and not very fleshy, and leaves a furry<br />
taste in the mouth.<br />
wild cherries<br />
BUYING<br />
:: Choose: fleshy, firm, glossy and wellcolored<br />
cherries whose stalks are not<br />
dried-up.<br />
:: Avoid: hard, small and pale cherries (as<br />
they are not mature), soft, bruised, wrinkled<br />
cherries or those with brown spots.<br />
NUTRITIONAL INFORMATION<br />
sweet sour<br />
water 81% 86%<br />
protein 1.2 g 1 g<br />
fat 1 g 0.3 g<br />
carbohydrate 17 g 12 g<br />
fiber 1.6 g 1.2 g<br />
calories 72 50<br />
per 100 g<br />
SWEET CHERRY<br />
GOOD SOURCE: potassium.<br />
SOUR CHERRY<br />
EXCELLENT SOURCE: potassium.<br />
WILD CHERRY<br />
PROPERTIES: diuretic, mineralizing,<br />
antirheumatic, antiarthritic, disintoxicating<br />
and mildly laxative.<br />
The stems can be made into an infusion that is<br />
said to have diuretic properties.<br />
morello cherries<br />
PREPARING<br />
Wash cherries without letting them<br />
soak. To remove the stone, make an<br />
incision with the point of a knife and remove<br />
the stone, cut the cherries in two or use a<br />
cherry pitter.<br />
Using a cherry pitter, make a hole<br />
in the flesh to extract the stone.<br />
Bing cherries<br />
Cherry<br />
STORING<br />
Cherries are fragile and perishable.<br />
:: In the fridge: a few days, in a<br />
perforated plastic bag. Keep them away from<br />
foods with a strong smell.<br />
:: In the freezer: pitted or unpitted, covered in<br />
sugar or syrup; use frozen cherries for cooking.<br />
Dried cherries keep 1 year in a closed<br />
container in a cool and dry place.<br />
SERVING IDEAS<br />
Cherries are eaten plain, cooked, dried,<br />
candied, preserved, macerated in alcohol<br />
or distilled. They are used in fruit salads, flans,<br />
sorbets, pies, clafoutis (a baked batter dessert),<br />
ice cream and yogurt. They are an essential<br />
ingredient of Black Forest cake and cakes using<br />
candied fruit. Cherries can be turned into<br />
compote or jam. They are also made into wine or<br />
eau-de-vie. Cherries are an accompaniment to<br />
game and poultry.<br />
STONE FRUITS<br />
Food and<br />
Cooking<br />
“A well-thought-out guide that will<br />
please everyone. Easy to consult, full of relevant<br />
advice and invaluable information on food.”<br />
Hélène Cantin, Radio-Canada 102.1 FM (Canada)<br />
gean cherries<br />
174<br />
Montmorency cherry<br />
bigarreau cherries<br />
175<br />
Asparagus<br />
NUTRITIONAL INFORMATION<br />
raw<br />
water 92%<br />
protein<br />
2.6 g<br />
fat<br />
0.3 g<br />
carbohydrate<br />
4.2 g<br />
calories 24<br />
per 100 g<br />
EXCELLENT SOURCE: folic acid.<br />
CONTAINS: vitamin C, potassium, thiamine,<br />
riboflavin, vitamin B 6 , copper, vitamin A, iron,<br />
phosphorus and zinc.<br />
PROPERTIES: diuretic. Asparagus is said to be<br />
laxative, mineralizing and tonic.<br />
PREPARING<br />
Before cooking asparagus, remove the<br />
bottom part of the stem (this part can be<br />
puréed or used for soups, for example). Wash<br />
well in cold water to remove any sand or soil.<br />
STEM VEGETABLES<br />
“A beautiful–and useful–handbook<br />
for any home chef.”<br />
The Martha Stewart Show<br />
STORING<br />
Asparagus is very fragile.<br />
:: In the fridge: 3 days, wrapped in a damp<br />
cloth and placed in a perforated plastic bag.<br />
:: In the freezer: 9 months, blanched and<br />
placed in a plastic bag.<br />
Cut off the bottom Peel the asparagus<br />
1 part of the asparagus 2 from the tip to<br />
with a sharp knife. the base.<br />
3<br />
4<br />
Tie the asparagus into Tied up with string,<br />
a bunch with string. the asparagus can be<br />
easily removed from the<br />
pot when cooked.<br />
white asparagus<br />
89<br />
< green asparagus<br />
Papaya<br />
Pomegranate<br />
SERVING IDEAS<br />
PREPARING<br />
TROPICAL FRUITS<br />
Papaya is eaten with a spoon, with or It can be dressed with vinaigrette, stuffed,<br />
without sugar, sprinkled with lemon or cooked in a fricassee or ratatouille,<br />
lime juice, port or rum. It is used in yogurt, and marinated.<br />
puddings, sorbets and ice cream. Papaya is Papaya seeds can be ground and used like<br />
added at the last moment to fruit salads, as it black pepper. A few can be eaten when eating<br />
softens the other fruits. It is made into juice or the papaya.<br />
purée. It is cooked into jam, chutney or The babaco is cooked into jam or canned. In<br />
ketchup. Papaya works well with ham,<br />
South America, it is used in cakes. This fruit is<br />
prosciutto and smoked salmon. It can be rarely made into juice, as it is too acidic.<br />
stuffed with fruit, chicken or seafood salad.<br />
Green papaya is used in the same way as winter<br />
squash, which it can replace in most recipes,<br />
though it needs to be “bled” (that is, drain the<br />
white sap and acid it contains) before using.<br />
Cut off the upper part of the<br />
pomegranate, taking care not to cut into<br />
the seeds, because the juice will leak out.<br />
Peel the pomegranate, open it carefully,<br />
then eat the berries or pile them into a bowl<br />
to eat with a spoon. Discard the membranes<br />
that hold the berries. To get the benefit of<br />
the juice, roll the pomegranate, squashing it<br />
slightly. Collect the juice with a straw after<br />
making a hole in the skin, or by squeezing<br />
the fruit.<br />
TROPICAL FRUITS<br />
Pomegranate<br />
Punica granatum, Punicaceae<br />
The fruit of the pomegranate tree, a shrub that is<br />
probably originally from Persia. The pomegranate’s<br />
tough skin is not edible. Usually colored bright red,<br />
some varieties have yellow skin. Inside, there are<br />
white, thick, bitter and inedible membranes that<br />
separate 6 sections filled with a multitude of small<br />
edible seeds with a very juicy fleshy pulp, both sweet<br />
and tart.<br />
BUYING<br />
:: Choose: a large-sized, colorful<br />
pomegranate that is partially tinted<br />
brown, heavy and without spots.<br />
:: Avoid: a wrinkled pomegranate with dull or<br />
low-colored skin.<br />
babaco<br />
pomegranate<br />
STORING<br />
:: At room temperature: a few days.<br />
:: In the fridge: 3 weeks.<br />
:: In the freezer: only the seeds.<br />
1<br />
Make four incisions<br />
into the skin of the<br />
pomegranate.<br />
3<br />
Take out the seeds<br />
and pile them in a<br />
bowl in order to eat them.<br />
2<br />
Divide the<br />
pomegranate in half,<br />
then into quarters.<br />
NUTRITIONAL INFORMATION<br />
water 81%<br />
protein<br />
1 g<br />
fat<br />
0.3 g<br />
carbohydrate<br />
17 g<br />
fiber<br />
0.2 g<br />
calories 68<br />
per 100 g<br />
GOOD SOURCE: potassium.<br />
CONTAINS: vitamin C and pantothenic acid.<br />
TRACES: sodium and niacin.<br />
SERVING IDEAS<br />
Pomegranate berries are often eaten<br />
plain. They decorate and flavor fruit<br />
salads, mixed salads, soups, sauces, cheeses,<br />
vegetables, poultry, fish or seafood. They are<br />
consumed as juice. Pomegranate syrup<br />
(grenadine) is used to make aperitifs, drinks,<br />
ice creams, sorbets and other desserts.<br />
“Here is a book that is quickly becoming<br />
indispensable.”<br />
Solange Beaulieu and Anne-Marie Parent,<br />
Tout simplement Clodine Magazine (Canada)<br />
212<br />
213<br />
AWARDS<br />
• Nominee, Translated Cookbooks<br />
(Estonia) - Gourmand World<br />
Cookbook Awards 2010<br />
LANGUAGES AVAILABLE<br />
English<br />
Estonian<br />
French
morphology of a frog<br />
anatomy of a male frog<br />
web<br />
Fine membrane of skin connecting<br />
the digits of the foot; it stretches<br />
when the frog swims. webbed foot<br />
Each of the digits of the foot,<br />
cloaca<br />
Orifice common to the intestine and the<br />
genital and urinary tracts; it is located at<br />
the terminal end of the digestive tract.<br />
104<br />
urinary bladder<br />
Reservoir where urine from the<br />
kidneys collects before being<br />
evacuated by the cloaca.<br />
spleen<br />
Organ of the circulatory system<br />
where impurities in the blood are<br />
destroyed.<br />
kidney<br />
Organ secreting urine; it eliminates<br />
toxic substances from the body.<br />
tympanum<br />
Thin strong elastic membrane connected<br />
to the inner ear to capture<br />
acoustic vibrations.<br />
connected by membranes; when<br />
spread, they make swimming<br />
testis<br />
Male genital gland producing<br />
large intestine<br />
Short wide portion of the digestive<br />
tract preceding the cloaca in which a<br />
small part of digestion and elimination<br />
of waste take place.<br />
easier.<br />
spermatozoa (sperm).<br />
small intestine<br />
Long thin portion of the digestive<br />
tract behind the stomach in which<br />
most of the digestion and food<br />
absorption take place.<br />
AMPHIBIANS<br />
upper eyelid<br />
Thick fixed membrane.<br />
hind limb<br />
Long powerful articulated member<br />
attached to the terminal end of the<br />
trunk; it has five webbed toes used<br />
for walking, jumping and swimming.<br />
lung<br />
Respiratory organ made of an extensible<br />
tissue; it forms a sac into which air<br />
inhaled through the nostrils is carried. A<br />
frog also breathes through its skin.<br />
stomach<br />
Dilated section of the digestive<br />
tract preceding the intestine; it<br />
receives food to be digested.<br />
eyeball<br />
Protruding organ of sight contained in<br />
the bony cavity at the top of the head,<br />
and used to perceive light intensity,<br />
motion and shapes.<br />
digit<br />
Terminal end of the limbs formed<br />
of various articulated bones; it has<br />
neither nails nor claws.<br />
spinal cord<br />
Component of the nervous system<br />
made up of a soft fatty substance<br />
and forming a cylindrical stem<br />
inside the vertebral column.<br />
heart<br />
Muscular organ helping blood to<br />
gallbladder<br />
circulate.<br />
Small reservoir in which bile<br />
secreted by the liver collects before<br />
being discharged into the intestine<br />
during digestion.<br />
liver<br />
Gland secreting mostly a<br />
substance (bile) that contributes<br />
to digestion.<br />
pancreas<br />
Digestive gland connected to the<br />
intestine that produces secretions<br />
and hormones.<br />
nostril<br />
External orifice of the nasal cavity<br />
located above the mouth and having<br />
olfactory and respiratory functions.<br />
snout<br />
Anterior round protruding portion<br />
of the head that forms the mouth<br />
and the nostrils.<br />
mouth<br />
Anterior cavity of the digestive tract<br />
located on the ventral surface that<br />
allows food to be ingested.<br />
lower eyelid<br />
Thin muscular membrane that is translucent<br />
and movable; it rises from the lower edge of<br />
the eye to protect and cleanse it.<br />
trunk<br />
Bony portion of the body to which<br />
the head and limbs are attached.<br />
forelimb<br />
Short articulated member located<br />
behind the head; it has four digits<br />
and is used for walking.<br />
brain<br />
Main organ of the nervous system<br />
consisting of nerve centers; it is located<br />
in the upper portion of the head.<br />
esophagus<br />
Canal of the anterior portion of the<br />
digestive tract; it carries food to<br />
the stomach.<br />
tongue<br />
Movable mouthpart having gustatory<br />
and prehensile functions.<br />
ilium<br />
Large flat bone articulating backward<br />
with the sacral vertebra; the juncture of<br />
the ilium and the ischium is where the<br />
urostyle<br />
Long bone of the posterior portion<br />
of the central bony axis; it is<br />
formed by several fused vertebrae.<br />
ischium<br />
Bone situated behind the ilium.<br />
femur<br />
Long bone of the hind limb<br />
articulating with the ilium and the<br />
tibiofibula.<br />
tibiofibula<br />
Located between the femur and the<br />
tarsus, the tibia and the fibula fuse<br />
to form one long bone.<br />
tarsus<br />
Part of the hind limb formed of several<br />
short bones; it is located between the<br />
tibiofibula and the metatarsus.<br />
metatarsus<br />
Part of the hind limb formed of five<br />
long parallel bones; it connects the<br />
tarsus with the first phalanges of<br />
eggs<br />
Embryonic stage of the frog resulting<br />
when the egg is fertilized by<br />
the sperm.<br />
salamander<br />
Nocturnal amphibian, mainly<br />
insectivorous, with a tail; there are<br />
land and aquatic species.<br />
external gills<br />
Respiratory organs that filter water<br />
and take in food particles; they are<br />
later replaced by internal gills.<br />
wood frog<br />
Tailless amphibian found mostly<br />
in the woods of North America; it<br />
feeds on various small animals.<br />
newt<br />
Amphibian with a flat tail found<br />
mainly in freshwater and usually<br />
feeding on insects.<br />
tadpole<br />
Aquatic larva of the frog having a<br />
large head and a slender body ending<br />
in a tail; it breathes through gills.<br />
110 111<br />
Cajun spice seasoning<br />
fosse F nasali<br />
palato M duro<br />
bocca F<br />
lingua F<br />
epiglottide F<br />
cartilagine F tiroide<br />
seno M frontale<br />
Opacified lens<br />
Ultrasonic<br />
probe<br />
Core of the lens<br />
The probe breaks up<br />
the opacified lens<br />
core and sucks up<br />
the debris.<br />
seno M sfenoidale<br />
tonsilla F faringea<br />
osso M ioide<br />
cinnamon sticks<br />
palato M molle<br />
vocal cords<br />
larynx<br />
larynx M<br />
laringe F<br />
Kehlkopf M<br />
laringe F<br />
tráquea F<br />
Luftröhre F<br />
trachea F<br />
rinofaringe F<br />
orofaringe F<br />
laringofaringe F<br />
ground cinnamon<br />
curry<br />
Incision in the cornea<br />
A small ( 1 /8 in. [3 mm]) incision in the<br />
cornea is performed in order to insert<br />
a probe reaching as far as the lens.<br />
The cornea heals in a few weeks,<br />
usually with no pain.<br />
Capsule of the lens<br />
The forward part of the capsule<br />
is destroyed, but the back part is<br />
preserved, so as to protect the back<br />
of the eye and to provide a support<br />
if an artificial lens is implanted.<br />
hind limb is attached.<br />
the digits.<br />
right superior lobe<br />
lobe M supérieur droit<br />
lóbulo M superior derecho<br />
rechter Lungenoberlappen M<br />
lobo M superiore destro<br />
middle lobe<br />
lobe M moyen<br />
lóbulo M medio<br />
Lungenmittellappen M<br />
lobo M medio<br />
right inferior lobe<br />
lobe M inférieur droit<br />
lóbulo M inferior derecho<br />
rechter Lungenunterlappen M<br />
lobo M inferiore destro<br />
diaphragm<br />
diaphragme M<br />
diafragma M<br />
Zwerchfell N<br />
diaframma M<br />
green cardamom<br />
sacral vertebra<br />
Short vertebra located in the posterior<br />
portion of the central bony axis<br />
and articulating with the ilium.<br />
phalanges<br />
Bones articulating to form the<br />
skeleton of the digits.<br />
right lung<br />
poumon M droit<br />
pulmón M derecho<br />
rechte Lunge F<br />
polmone M destro<br />
AMPHIBIANS<br />
vertebrae<br />
Short bony parts of the dorsal area<br />
of the body forming the central<br />
bony axis.<br />
sternum radio-ulna<br />
Long flat bone located in the Located between the humerus and<br />
mid- ventral portion of the body; the metacarpus, the radius and the<br />
the clavicle and the coracoid, in ulna fuse to form one long bone.<br />
particular, are attached to it.<br />
common toad<br />
Tailless nocturnal insectivorous<br />
amphibian usually found on land and<br />
not very adept at jumping; its body is<br />
covered with small outgrowths.<br />
scapula<br />
Large flat back bone.<br />
hind limb<br />
The hind limbs appear after the<br />
trachea F<br />
gills.<br />
brown cardamom<br />
coracoid<br />
Ventral bone articulating with the sternum;<br />
the juncture of the scapula, clavicle and<br />
coracoid is the point where the hind limb is<br />
attached.<br />
atlas<br />
First cervical vertebra supporting<br />
the head and supported by the<br />
axis.<br />
operculum<br />
Thin bony plate of skin covering the<br />
gills and having a posterior valvular<br />
opening, the hearing organ.<br />
ground turmeric<br />
Aqueous humor<br />
Aqueous humor is a nutritive<br />
fluid produced by the eye‘s<br />
ciliary body. It circulates<br />
between the lens and the<br />
cornea and is then drained<br />
into the bloodstream by<br />
passing through a fibrous<br />
tissue that regulates its<br />
flow, called the trabeculum.<br />
Failure to drain leads to an<br />
accumulation of the fluid and<br />
increased pressure inside<br />
the eye (glaucoma).<br />
Lens<br />
Cornea<br />
Iris<br />
Trabeculum<br />
The trabeculum is a tissue<br />
located in the angle between<br />
the iris and the cornea.<br />
It provides for drainage of the<br />
aqueous humor. Its gradual<br />
hardening causes open-angle<br />
glaucoma.<br />
Ciliary body<br />
humerus<br />
Long bone of the forelimb<br />
articulating with the scapula and<br />
the radio-ulna.<br />
common frog<br />
Squat tailless amphibian usually<br />
found on land, mostly in Europe; it<br />
feeds on various small animals.<br />
Northern leopard frog<br />
Tailless, mostly nocturnal amphibian<br />
with a spotted body that is<br />
covered with ridges; it lives mainly<br />
in North America.<br />
left lung<br />
poumon M gauche<br />
pulmón M izquierdo<br />
linke Lunge F<br />
polmone M sinistro<br />
skeleton of a frog<br />
frontoparietal<br />
Large flat bone of the upper anterior<br />
portion of the cranium.<br />
maxilla<br />
Toothed bone comprising the<br />
upper jaw.<br />
mandible<br />
Smooth curved movable bone<br />
comprising the lower jaw.<br />
clavicle<br />
Long bone located between the<br />
sternum and the scapula.<br />
phalanges<br />
Bones articulating to form the<br />
skeleton of the digits.<br />
metacarpus<br />
Part of the forelimb formed of four long<br />
bones; it connects the radio-ulna to the first<br />
phalanges of the digits.<br />
and the adult; each stage usually lasts several weeks,<br />
but can last up to two years in some species.<br />
left superior lobe<br />
lobe M supérieur gauche<br />
lóbulo M superior izquierdo<br />
linker Lungenoberlappen M<br />
lobo M superiore sinistro<br />
heart<br />
cœur M<br />
corazón M<br />
Herz N<br />
cuore M<br />
forelimb<br />
The forelimbs appear during<br />
the last stage of the tadpole's<br />
metamorphosis.<br />
tree frog<br />
Small tailless, usually insectivorous<br />
amphibian found mostly in trees<br />
near water; its digits are fitted with<br />
suction cups.<br />
adhesive disk<br />
Adhesive disk surrounded by a<br />
ring; it is located at the terminal<br />
end of the limbs and used for<br />
anchoring.<br />
oblique fissure<br />
scissure F oblique<br />
cisura F oblicua<br />
schräge Spalte F<br />
scissura F obliqua<br />
left inferior lobe<br />
lobe M inférieur gauche<br />
lóbulo M inferior izquierdo<br />
linker Lungenunterlappen M<br />
lobo M inferiore sinistro<br />
pleura<br />
plèvre F<br />
pleura F<br />
Brustfell N<br />
pleura F<br />
turmeric rhizome<br />
kaffir lime leaves<br />
105<br />
On distingue deux formes principales de<br />
glaucome. Le glaucome à angle ouvert,<br />
ou glaucome chronique, est la forme la<br />
plus fréquente (80 % des cas). Causé<br />
par l’obstruction de la voie d’évacuation<br />
(trabéculum) de l’humeur aqueuse, il apparaît<br />
progressivement, le plus souvent après l’âge<br />
de 45 ans, et touche généralement les deux<br />
yeux. D’abord asymptomatique, le glaucome<br />
à angle ouvert réduit ensuite graduellement<br />
l’acuité visuelle et mène à la cécité s’il n’est pas<br />
traité. Plus rare, le glaucome à angle fermé,<br />
ou glaucome aigu, survient soudainement et<br />
n’affecte qu’un seul œil. Il est dû à l’étroitesse<br />
anormale de l’angle entre l’iris et la cornée, qui<br />
empêche l’évacuation de l’humeur aqueuse.<br />
Déclenché par un facteur anodin, comme la<br />
dilatation de la pupille, le glaucome à angle<br />
fermé menace le nerf optique en quelques<br />
heures et doit donc être traité en urgence.<br />
Humeur aqueuse<br />
de l’œil (glaucome).<br />
Cristallin<br />
Cornée<br />
Iris<br />
Trabéculum<br />
Corps ciliaire<br />
Glaucome à angle ouvert<br />
vive survenant brusquement, rougeur de l’œil, baisse de l’acuité visuelle, parfois nausées et vomissements.<br />
TRAITEMENTS :<br />
Collyres permettant de diminuer la production d’humeur aqueuse ou d’en favoriser l’évacuation par une voie parallèle,<br />
chirurgie permettant d’ouvrir une nouvelle voie d’évacuation.<br />
TRAITEMENTS :<br />
Collyres permettant de diminuer la production d’humeur aqueuse ou d’en favoriser l’évacuation par une voie parallèle,<br />
chirurgie permettant d’ouvrir une nouvelle voie d’évacuation.<br />
Le décollement de la rétine est<br />
caractérisé par la pénétration du<br />
corps vitré sous la rétine, causée<br />
le plus souvent par une déchirure<br />
rétinienne. Il se manifeste par<br />
l’apparition subite de corps flottants<br />
et d’éclairs lumineux, puis par<br />
l’installation d’un voile sombre<br />
couvrant une partie du champ visuel.<br />
Les déchirures rétiniennes sont<br />
généralement liées au rétrécissement<br />
du corps vitré, qui se sépare alors<br />
de la rétine et peut en détacher un<br />
morceau. Ce phénomène est dû au<br />
vieillissement ou à une forte myopie.<br />
Les déchirures rétiniennes peuvent<br />
également apparaître à la suite d’un<br />
traumatisme de l’œil, d’une chirurgie<br />
ou d’une maladie (rétinopathie<br />
diabétique). Le décollement de la<br />
rétine est une affection grave qui peut<br />
mener à la cécité. Il doit être traité<br />
très rapidement par chirurgie, ou par<br />
l’injection de gaz pour repousser la<br />
rétine contre la paroi de l’œil.<br />
Corps vitré<br />
Canal hyaloïde<br />
Les corps flottants sont des taches sombres ou claires en forme<br />
de points, de filaments ou de filets qui semblent se déplacer dans<br />
le champ visuel. Ils sont dus à des masses gélatineuses présentes<br />
dans le corps vitré et sont généralement sans gravité. Cependant,<br />
les corps flottants fins et noirs qui surviennent subitement sont<br />
le signe d’une hémorragie dans le corps vitré due à la rupture<br />
d’un vaisseau lors d’une déchirure rétinienne. Ils nécessitent une<br />
consultation médicale sans délai.<br />
Déchirure rétinienne<br />
ment de la rétine.<br />
Choroïde<br />
Rétine décollée<br />
sous la rétine.<br />
Décollement de la rétine<br />
La rétinite est une inflammation de la rétine.<br />
Elle est fréquemment associée à une inflammation<br />
de la choroïde et découle le plus souvent d’une<br />
infection congénitale au parasite responsable<br />
de la toxoplasmose. Plus rarement, les rétinites<br />
sont causées par une bactérie (tuberculose),<br />
un virus (cytomégalovirus, rubéole) ou un<br />
champignon (candidose).<br />
16<br />
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ANIMALS<br />
frog<br />
Cold-blooded freshwater amphibian with smooth moist skin and powerful back legs for hopping and swimming.<br />
frog<br />
life cycle of the frog<br />
The stages of development are the egg, the tadpole<br />
examples of amphibians<br />
There are about 6,500 species of amphibians divided into three main groups, depending on whether or not they have a tail and limbs.<br />
ANIMALS<br />
upper respiratory tract<br />
lungs<br />
sagittal section of upper respiratory tract<br />
coupe F sagittale des voies F respiratoires supérieures<br />
sección F sagital de las vías F respiratorias superiores<br />
Sagittalschnitt M der oberen Atemwege M<br />
poumons M | pulmones M | Lungen F | polmoni M<br />
sezione F sagittale delle vie F respiratorie superiori<br />
RESPIRATORY SYSTEM<br />
nasal cavity<br />
fosses F nasales<br />
fosas F nasales<br />
Nasenhöhlen F<br />
hard palate<br />
palais M dur<br />
paladar M duro<br />
harter Gaumen M<br />
frontal sinus<br />
sinus M frontal<br />
seno M frontal<br />
Stirnhöhle F<br />
sphenoidal sinus<br />
sinus M sphénoïdal<br />
seno M esfenoidal<br />
Keilbeinhöhle F<br />
soft palate<br />
palais M mou<br />
paladar M blando<br />
weicher Gaumen M<br />
trachea<br />
trachée F<br />
Respiration<br />
An adult at rest breathes about 15 times<br />
a minute, or more than 21,000 times per<br />
day. With each inhalation, a half-liter of<br />
air loaded with oxygen passes through the<br />
respiratory tract to the lungs.<br />
RESPIRATORY SYSTEM<br />
mouth<br />
bouche F<br />
boca F<br />
Mund M<br />
pharynx<br />
pharynx M<br />
faringe F<br />
Rachen M<br />
tráquea F<br />
Luftröhre F<br />
tongue<br />
langue F<br />
lengua F<br />
Zunge F<br />
cordes F vocales<br />
cuerdas F vocales<br />
Stimmbänder N<br />
corde F vocali<br />
epiglottis<br />
épiglotte F<br />
epiglotis F<br />
Kehldeckel M<br />
thyroid cartilage<br />
cartilage M thyroïde<br />
cartílago M tiroides<br />
Schildknorpel M<br />
trachea<br />
trachée F<br />
pharyngeal tonsil<br />
amygdale F pharyngienne<br />
amígdala F faríngea<br />
Rachenmandel F<br />
nasopharynx<br />
rhinopharynx M<br />
rinofaringe F<br />
Nasenrachenraum M<br />
oropharynx<br />
oropharynx M<br />
orofaringe F<br />
Mundrachenraum M<br />
laryngopharynx<br />
laryngopharynx M<br />
laringofaringe F<br />
Kehlkopfrachen M<br />
hyoid bone<br />
os M hyoïde<br />
hueso M hioides<br />
Zungenbein N<br />
faringe F 113<br />
herbs, spices, and condiments<br />
spices<br />
herbs, spices, and condiments<br />
spices<br />
Cinnamon<br />
Cinnamomum spp.<br />
Dried bark of the cinnamon tree. Ground cinnamon has a<br />
stronger flavor than cinnamon sticks but does not keep as<br />
well. This spice is used to flavor cakes, apple pie, buns,<br />
puddings, and compotes. In Central Europe, Italy, Spain,<br />
and Canada cinnamon is also used to season soups, tomato<br />
sauces, vegetables, stews, and couscous. In France and<br />
some northern countries it is used in mulled wine.<br />
Curry<br />
A blend of spices as well as<br />
the dishes that feature it.<br />
Cajun spice seasoning<br />
Native to India, curry is a<br />
This blend of spices,<br />
basic element of the<br />
which includes garlic,<br />
cuisines of the Indian<br />
onion, paprika, black<br />
subcontinent. It comprises<br />
pepper, cumin, mustard<br />
cinnamon, coriander,<br />
powder, cayenne, dried<br />
cumin, turmeric, pepper,<br />
thyme, and dried<br />
cardamom, ginger, nutmeg,<br />
oregano, is used to<br />
and cloves. The sharpness<br />
season stews and<br />
Marinade spices of curry varies with the<br />
Louisiana rice dishes. A blend of spices added amount of pepper in the<br />
It is also dusted over to canned fruits and blend. Curry is added to<br />
meat and fish before vegetables, chutneys, and meat or vegetarian dishes,<br />
grilling or roasting. vinegars. The proportions appetizers, soups, pastas,<br />
The prepared blends and the choice of spices and sauces. Before adding<br />
sold in supermarkets may vary from one blend curry powder to a dish or a<br />
may vary.<br />
to another, but the sauce, heat it in oil or fat to<br />
ingredients usually bring out its aroma.<br />
include black pepper,<br />
white mustard seed,<br />
peppers, Jamaican<br />
pepper, dillseed, mace,<br />
cinnamon, bay leaf,<br />
clove, and ginger.<br />
Cardamom<br />
Elettaria cardamomum and Amomun kravanh<br />
The seeds of the aromatic cardamom plant are slightly<br />
peppery. Depending on whether it has been sun-dried,<br />
oven-dried, or bleached, cardamom is green, brown, or<br />
white. In Western countries, particularly Scandinavia, it is<br />
used to flavor cakes, cookies, fruit compotes, marinades,<br />
wines, and liqueurs. In Asia it is added to meats, fish, rice,<br />
omelets, and desserts. Cardamom is a key ingredient in<br />
Indian curry and is one of the basic spices in garam masala.<br />
In Arab countries it is used to flavor coffee.<br />
Galangal<br />
Greater galangal is a large<br />
knotty rhizome used in<br />
Thai, Malaysian, and<br />
Indonesian cuisines.<br />
Its delicately spicy flavor<br />
makes it a suitable<br />
replacement for ginger in<br />
numerous dishes.<br />
The much rarer lesser<br />
galangal is eaten like a<br />
vegetable. Galangal is<br />
found whole, in fresh or<br />
dried slices, or in<br />
powdered form in Asian<br />
markets.<br />
Turmeric<br />
Curcuma longa<br />
Kaffir lime leaf<br />
Leaves from the small<br />
kaffir lime tree, which<br />
grows in Southeast Asia<br />
and Hawaii, served as a<br />
condiment in Thailand<br />
and Indonesia. Its floracitrus<br />
aroma adds a<br />
pleasant flavor to fish<br />
and chicken dishes. The<br />
leaves are sold dried or<br />
fresh in Asian grocery<br />
stores. Lemon zest can<br />
sometimes be used as a<br />
replacement.<br />
A rhizome resembling ginger, turmeric is cooked and<br />
ground to a powder. As it contains the properties that give<br />
saffron its special hue, turmeric was once referred to as<br />
Indian saffron. In Southeast Asia it is used to flavor soups,<br />
sauces, salads, lentils, rice, eggs, fish, and crustaceans. It is<br />
one of the main ingredients in curry, garam masala, and<br />
Indian chutneys, and is also an ingredient in<br />
Worcestershire sauce.<br />
112<br />
The senses | Eye diseases<br />
CATARACTS<br />
Cataracts are a common age-related eye disease. They are characterized by the gradual<br />
opacification of the eye’s lens, which is normally transparent. Most people over the age of<br />
65 have lenses that have some level of opacity. Other types of cataracts are hereditary or the<br />
result of a trauma, a disease (like diabetes or hyperthyroidism), or an infection occurring<br />
during pregnancy. Cataracts may affect one or both eyes. If they are not operated on, they<br />
will lead to blindness.<br />
EFFECTS OF CATARACTS<br />
CATARACTS<br />
The lens comprises a fibrous core enveloped in a capsule. The fibers of the<br />
core are usually arranged so that the lens is transparent. The effect of a<br />
SYMPTOMS:<br />
cataract is to disarrange these fibers, leading to opacification of the lens, Decrease in visual acuity, especially<br />
which can no longer fulfill its role. Only part of the light then reaches the at a distance. Cloudy vision.<br />
retina, and vision becomes cloudy.<br />
TREATMENTS:<br />
Surgical ablation (removal) of<br />
the lens, usually replaced by an<br />
artificial lens.<br />
TREATMENT OF CATARACTS<br />
The only effective treatment of cataracts<br />
is to surgically remove the affected lens,<br />
using an ultrasonic probe. The operation,<br />
usually performed under local anesthesia,<br />
takes about half an hour. Destruction<br />
of the lens causes extreme hyperopia<br />
(farsightedness), which is typically<br />
corrected by the implantation of a soft<br />
artificial lens. Vision improves rapidly,<br />
although it is often necessary for the<br />
patient to wear glasses or contact lenses<br />
to make up for the residual lack of focus.<br />
Surgical ablation of the lens<br />
GLAUCOMA<br />
Glaucoma is characterized by increased pressure within the eye, most often the result of<br />
an accumulation of fluid (aqueous humor) between the cornea and the lens. The disease<br />
causes degeneration of the optical nerve and can lead to blindness. There are several forms<br />
of glaucoma, which affect 1%-2% of the population. Its treatment involves reducing the<br />
pressure in the eye by means of collyria (drops). Surgery may also be performed, to<br />
restart drainage of the aqueous humor.<br />
TYPES OF GLAUCOMA<br />
There are two main forms of glaucoma.<br />
Open-angle glaucoma, or chronic glaucoma, is the<br />
most common form (80% of cases). Caused by an<br />
obstruction of the aqueous humors drainage point<br />
(the trabeculum), it appears progressively, most<br />
often after the age of 45, and usually affects both<br />
eyes. At first asymptomatic, open-angle glaucoma<br />
then gradually reduces visual acuity and can even<br />
lead to blindness, if left untreated. The more<br />
rare narrow-angle glaucoma, or acute glaucoma,<br />
appears suddenly and only affects one eye. It is<br />
caused by an abnormally narrow angle between<br />
the iris and the cornea, which prevents drainage<br />
of the aqueous humor. Triggered by an innocuous<br />
factor, such as dilation of the pupil, narrow-angle<br />
glaucoma poses a threat to the optical nerve in just<br />
a few hours, and so must be treated immediately.<br />
Open-angle glaucoma<br />
GLAUCOMA<br />
SYMPTOMS:<br />
Chronic glaucoma: asymptomatic for a long period, followed by gradual decrease in visual acuity. Acute glaucoma: sudden<br />
sharp pain, red eye, decrease in visual acuity, sometimes nausea and vomiting.<br />
TREATMENTS:<br />
Collyria that reduce aqueous humor production or that stimulate its drainage through a parallel passageway, surgery to<br />
open a new drainage path.<br />
PREVENTION:<br />
Chronic glaucoma: systematic examinations starting at age 45. Acute glaucoma: preventive surgical treatment on the<br />
second eye after glaucoma in the first.<br />
The senses | Eye diseases<br />
PROMOTION<br />
LE GLAUCOME<br />
10<br />
Le glaucome est caractérisé par l’augmentation de la pression à l’intérieur de l’œil, le plus souvent causée<br />
par l’accumulation de liquide (humeur aqueuse) entre la cornée et le cristallin. La maladie provoque<br />
la dégénérescence du nerf optique et peut mener à la cécité. Le glaucome présente plusieurs formes<br />
et touche 1 % à 2 % de la population. Son traitement consiste à faire baisser la pression dans l’œil<br />
à l’aide de collyres. Une intervention chirurgicale peut aussi être pratiquée pour rétablir<br />
l’évacuation de l’humeur aqueuse.<br />
LES TYPES DE GLAUCOME<br />
L’humeur aqueuse est un liquide<br />
nutritif produit par le corps<br />
ciliaire de l’œil. Elle circule entre<br />
le cristallin et la cornée puis<br />
est évacuée dans la circulation<br />
sanguine en traversant<br />
un tissu fibreux qui en régule<br />
le débit, le trabéculum. Un<br />
défaut d’évacuation entraîne<br />
l’accumulation du liquide et une<br />
augmentation de la pression à<br />
l’intérieur<br />
Le trabéculum est un tissu situé<br />
dans l’angle entre l’iris et la<br />
cornée. Il permet l’évacuation de<br />
l’humeur aqueuse. Son durcissement<br />
progressif provoque un<br />
glaucome à angle ouvert.<br />
LE GLAUCOME<br />
SYMPTÔMES :<br />
Glaucome chronique : longtemps asymptomatique, puis baisse progressive de l’acuité visuelle. Glaucome aigu : douleur<br />
LES RÉTINOPATHIES<br />
Les rétinopathies sont des maladies de la rétine qui peuvent être héréditaires, infectieuses, liées au vieillissement,<br />
à un traumatisme ou à une autre maladie comme le diabète. Elles entraînent souvent une baisse de l’acuité visuelle<br />
et doivent être traitées rapidement car elles peuvent mener à la cécité complète.<br />
LE DÉCOLLEMENT<br />
DE LA RÉTINE<br />
LES CORPS FLOTTANTS<br />
Une déchirure rétinienne est une brèche<br />
dans la rétine. Elle peut entraîner un décolle-<br />
Chez les myopes et les<br />
personnes de plus de<br />
50 ans, la contraction<br />
du corps vitré peut entraîner<br />
un décollement<br />
de la rétine.<br />
Le canal hyaloïde est le vestige<br />
d’une artère fœtale.<br />
LA RÉTINITE<br />
PROMOTION<br />
Le décollement de la rétine est dû au passage<br />
de liquide provenant du corps vitré<br />
11<br />
206<br />
207
17<br />
A Visual approach to knowledge<br />
Web<br />
Ikonet.com invites you to intuitively explore a rich content offering an innovative approach that is unique in its genre.<br />
As a Web library, it offers Internet users a virtual experience that helps them discover the many facets of the world we live in.<br />
Interactive and entertaining, ikonet.com invites users of all ages acquire visual and terminological knowledge on everyday subjects.<br />
The online visual dictionary is the perfect complement to the visual dictionary,<br />
a reference book that has already sold 9 million copies around the world<br />
It has more than 8,000 high-quality original illustrations and presents more than 22,000 indexed, pronounced and defined terms.<br />
ikonet.com includes:<br />
The online Visual Dictionary<br />
(english, french and spanish versions)<br />
The Virtual Human Body<br />
(english and french versions)<br />
A platform of educational games<br />
The ikonet food channel<br />
(french only, english version coming soon)<br />
A newsletter with encyclopedic reports<br />
An online store<br />
Multilingual websites with worldwide traffic<br />
What makes ikonet.com different?<br />
Its multilingual content is constantly expanding.<br />
It has international visibility.<br />
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It shares its content and traffic with partners.<br />
Number of visitors<br />
More than 575,000 unique visitors per month*<br />
Over 2 million page views per month*<br />
*Google Analytics, March 2012<br />
AWARDS<br />
• Best of Reference,<br />
New York Public Library<br />
• Nominated for<br />
Best-Educational sites,<br />
The Webby Awards
18<br />
Web<br />
The Online Visual Dictionary<br />
The Online Visual Dictionary ’s innovative approach to linguistics allows you to<br />
navigate the tree-like structure from a general idea to the precise notion, easing the<br />
search for that elusive word that’s been on the tip of your tongue for some time. You<br />
know the word but want to get a clearer mental image? Type it in the search engine<br />
and browse the related results: between the realistic illustrations and the explicit<br />
definitions, you’re sure to get the picture!<br />
Available in several languages<br />
WE OFFER INSTITUTIONAL SITES FOR SCHOOLS AND CORPORATIONS AND<br />
CAN DISCUSS PARTNERSHIP OPPORTUNITIES FOR ANY O<strong>THE</strong>R MARKET<br />
We offer co-branded sites for our partners<br />
Our web content is available for several online platforms<br />
We offer multi-platform projects (print,•WEB•AND•Mobile)<br />
TOPICS<br />
Astronomy<br />
Earth<br />
Vegetable Kingdom<br />
Animal Kingdom<br />
Human Being<br />
Food and Kitchen<br />
House<br />
Do-It-Yourself and Gardening<br />
Clothing<br />
Personal Adornment and Articles<br />
Arts and Architecture<br />
Communications and Office Automation<br />
Transport and Machinery<br />
Energy<br />
Science<br />
Society<br />
Sports and Games<br />
Features<br />
20,000 terms<br />
6,000 illustrations<br />
800 subjects<br />
Multilingual<br />
LANGUAGES AVAILABLE<br />
English<br />
French<br />
German<br />
Italian<br />
Spanish<br />
LANGUAGES Partially AVAILABLE<br />
Greek<br />
Russian<br />
Slovak<br />
Danish<br />
Other languages soon to be available. Please<br />
contact us for more information.
19<br />
The Virtual Human Body<br />
Explore the human anatomy from head to toe with The Virtual Human Body.<br />
Discover our lifelike virtual model and learn the names of all its components by<br />
referring to the linked terms and their definitions.<br />
The stackable interactive navigation window even allows for multiple cross-sectional<br />
views to be displayed simultaneously: the interrelationships between the various<br />
systems composing the body have never been made so clearly visible!<br />
Web<br />
English and French versions available<br />
WE OFFER INSTITUTIONAL SITES FOR SCHOOLS AND CORPORATIONS AND<br />
CAN DISCUSS PARTNERSHIP OPPORTUNITIES FOR ANY O<strong>THE</strong>R MARKET<br />
We offer co-branded sites for our partners<br />
Our web content is available for several online platforms<br />
We offer multi-platform projects (print,•WEB•AND•Mobile)<br />
TOPICS<br />
The Morphology<br />
The Skeleton<br />
The Muscles<br />
The Nervous System<br />
The Lymphatic System<br />
The Cardiovascular System<br />
The Respiratory System<br />
The Digestive System<br />
The Urinary System<br />
The Reproductive System<br />
From detailed sketches to viRTUAL model, using cutting-edge technology<br />
OVER 1,000 ANATOMICAL STRUCTURES illustrated, NAMED AND DEFINED<br />
11 systems of the human body<br />
LANGUAGES AVAILABLE<br />
English<br />
French<br />
Italian<br />
LANGUAGES Partially AVAILABLE<br />
Albanian<br />
German<br />
Latin<br />
Norwegian<br />
Portuguese (Brazil)<br />
Spanish<br />
Other languages soon to be available. Please<br />
contact us for more information.
20<br />
Mobile<br />
Visual Dictionary<br />
mobile application NEW<br />
The Visuel mobile has the answer! When you know what something looks like but<br />
not what it’s called, or when you know the word but can’t picture the object.<br />
At last, on your mobile devices: the renowned Visual Dictionary. The Visuel mobile<br />
combines outstanding illustrations with terminology that is available in several<br />
languages. It’s the most complete terminological reference there is! The Visuel<br />
mobile is the ideal compa nion for teachers, writers, translators, parents and<br />
students of all skill levels and an indispensable tool for your research.<br />
Coming soon: iPad version and support of other devices<br />
Explore<br />
6,000 hyperrealist full-color images<br />
20,000 terms selected by a team of terminology experts<br />
17 themes and 800 subjects thAT•SummarizE•ALL•ASPECTS•oF•DAILy life<br />
“If the distinctive feature of a dictionary is to describe and name the<br />
world, no other comes close to competing with this one.”<br />
Le Nouvel Observateur (France)<br />
Features<br />
Illustrated Content<br />
A Powerful Search Engine<br />
Three Display Modes<br />
Up to 5 Languages<br />
Navigation History<br />
Favorites<br />
Image Sharing<br />
LANGUAGES AVAILABLE<br />
English<br />
French<br />
German<br />
Italian<br />
Portuguese (Brazil)<br />
Spanish<br />
LANGUAGES Partially AVAILABLE<br />
Greek<br />
Russian<br />
Slovak<br />
Danish<br />
Other languages soon to be available. Please<br />
contact us for more information.
21<br />
Le Multidictionnaire<br />
<strong>QA</strong> <strong>International</strong> has its own team of leading developers and digital<br />
marketers that can help you enter the digital market.<br />
Mobile<br />
The eBook<br />
Browse it on your iPad<br />
ISBN: 978-2-7644-1271-8<br />
SRP: CA$39.99<br />
The app<br />
Now on iPhone,<br />
iPod and iPad!<br />
SRP: CA$16.99<br />
Virtual Human<br />
Body APPLICATION NEW<br />
Discover what’s hiding within your body<br />
Locate the various organs of the human body in their context, and<br />
learn more about their functions. The Virtual Human Body invites<br />
you to a fascinating exploration of the mechanics at play within the<br />
human body.<br />
Coming soon: iphone version and support of other devices<br />
Now in the App Store’s Hall of Fame!<br />
Features<br />
Illustrated Content<br />
A Powerful Search Engine<br />
Overlapping Image Mode<br />
Navigation History<br />
Favorites<br />
A lifelike human body depicted<br />
from head to toe<br />
1,135 defined anatomical terms<br />
about 19,000 words (including<br />
terms and definitions)<br />
LANGUAGES AVAILABLE<br />
LANGUAGES Partially AVAILABLE<br />
English<br />
French<br />
Italian<br />
Albanian<br />
German<br />
Latin<br />
Norwegian<br />
Portuguese (Brazil)<br />
Spanish<br />
Other languages soon to be available. Please<br />
contact us for more information.
22<br />
Video<br />
VIDEO LIBRARY<br />
License our videos for any of your projects. Our animations can provide gorgeous visual support in documentaries, Websites<br />
and mobile applications. State-of-the-art 2D and 3D animations. Languages: French, English and Spanish for some videos.<br />
All videos are available with English or French narration; some are also available in Spanish.<br />
<strong>THE</strong> <strong>VISUAL</strong> GUIDES<br />
This collection of narrated videos offers fascinating information about the human<br />
body and the world we live in. Great complements to the Visual Guides book<br />
series, these animations can also provide gorgeous visual support in documentaries,<br />
Web pages, and even portable applications.<br />
Topics<br />
The Earth<br />
Weather<br />
The Universe<br />
The Human Body<br />
Plants<br />
<strong>THE</strong> SUMMER OLYMPIC SPORTS<br />
This video library includes 16 animations of Summer<br />
olympics’ sports. Taking the viewer through every stage<br />
of the competition and describing the various challenges<br />
faced by the athletes, they are particularly appropriate<br />
for sports-focused television and online channels.<br />
TOPICS<br />
Track and Field<br />
Multi-Discipline Sports<br />
Gymnastics<br />
Strength Sports<br />
Combat Sports<br />
Precision and Accuracy Sports<br />
Cycling<br />
Aquatic Sports<br />
Nautical Sports<br />
Sports with a Small Ball<br />
Sports with a Large Ball<br />
Racket Sports<br />
Equestrian Sports<br />
Topics<br />
Dicing an Onion<br />
Blanching Tomatoes<br />
Removing the Peel and Pit<br />
Making Sushi<br />
Opening a Coconut<br />
Preparing Pastas and Doughs<br />
Making Filled Pasta<br />
Cleaning and Debearding Mussels<br />
Preparing Squid<br />
Preparing Fresh Hot Peppers<br />
Preparing Vanilla Beans<br />
Breading Meat Scallops<br />
Trussing Poultry<br />
Clarifying Butter<br />
Cooking in Foil or Waxed Paper<br />
<strong>THE</strong> <strong>VISUAL</strong> FOOD ENCYCLOPEDIA<br />
Words can do only so much when it comes to learning how to handle<br />
a cutting knife. The Visual Food Encyclopedia’s video library<br />
helps the self-taught cook to sharpen basic culinary abilities through<br />
15 high-quality videos on preparation and cooking techniques.
FICTION<br />
Since 1974, more than 2,000 titles have been published by Québec Amérique, making<br />
for a rich and varied selection of fiction and essay titles. With an impressive number<br />
of award-winning authors in its catalog and the exceptional quality of the works it<br />
has published, Québec Amérique has shown unequivocally how commited and faithful<br />
it is to great literature.
24<br />
Fiction<br />
Gaby Bernier, Tome 1<br />
Gaby Bernier, Volume 1<br />
Pauline Gill<br />
Faithful to her love of writing and history, Pauline Gill invites readers on a journey of<br />
discovery into the incredible destiny of a forgotten Québécoise. This first volume<br />
explores the childhood of Gaby Bernier, who, like her idol Coco Chanel, was destined<br />
for an amazing career in the high-fashion world of Montreal. A determined young<br />
woman with a gift for creating happiness!<br />
GENRE: Historical<br />
PAGES: 464<br />
FORMAT: Trade, 152 mm × 229 mm<br />
(6 in. × 9 in.)<br />
ISBN: 978-2-7644-1309-8<br />
SRP: CA$29.95<br />
SOLD: 20,000 copies<br />
The riveting story of Gabrielle Bernier begins in the early 20th century. Following her father’s<br />
accidental death, Gaby is shuttled from her home to the Sainte-Catherine Orphanage in Montreal.<br />
Through it all, she finds great courage and determination to overcome the difficulties that fate<br />
holds for her. Like her mother Séneville, brother Donio and little sister Éva, Gaby is not easily<br />
discouraged or ready to let others walk over her! Surrounded by her family, she successfully<br />
overcomes barriers and realizes her dream: to make it in the world of high fashion, becoming, at<br />
age 26, an accomplished businesswoman. She will even travel to Paris, where she will meet her<br />
idol Coco Chanel, with whom she shares much in common. Using fictional excerpts from Gaby’s<br />
diary, the account of her life and her sister Éva’s indiscretions, Pauline Gill constructs a<br />
three-dimensional novel that provides a glimpse into Gaby’s little secrets.<br />
Also from the author:<br />
“One of the most beautiful historical novels<br />
to come around in a long time.”<br />
Christine Michaud, Salut Bonjour Week-End<br />
Release date of Volume 2: spring 2013<br />
RELEASE•DATE•of Volume 3: spring 2014<br />
Docteure Irma, Tome 1<br />
La Louve blanche<br />
ISBN: 978-2-7644-0531-4<br />
Docteure Irma, Tome 2<br />
L’Indomptable<br />
ISBN: 978-2-7644-0372-3<br />
Docteure Irma, Tome 3<br />
La Soliste<br />
ISBN: 978-2-7644-0372-3<br />
Gaby Bernier, Tome 2 Gaby Bernier, Tome 3<br />
Photo: © Martine Doyon<br />
Pauline GIll<br />
After a teaching career at the high school and college levels, Pauline Gill has devoted her time to research and<br />
writing. She is the author of the bestselling series La Cordonnière and Docteure Irma. She has also written many<br />
columns for the Journal de l’Association des auteurs de la Montérégie, of which she is a founding member.
25<br />
Newton – La Science du Complot<br />
Newton – The Science of Conspiracy<br />
Matthew Farnsworth<br />
Fiction<br />
Powerful intrigue, a spirited and well-handled plot set in a historical context marked<br />
by conspiracies and mystery… A novel that is both impressive and accessible!<br />
At the end of the 17th century, England is in a period of unrest; a plot is being hatched around<br />
Charles II. At this time, Isaac Newton is still just a humble professor at the University of Cambridge<br />
who secretly harbors a passion for alchemy. Through his relationship with a secret society that is<br />
interested in this “obscure art”, Newton gets wind of the plot against the monarchy. With help<br />
from his associate, the young Edmond Halley, he endeavors to foil the conspirators’ plans–using<br />
his talents as a naturalist philosopher!<br />
Photo: © Martine Doyon<br />
Matthew Farnsworth<br />
Matthew Farnsworth earned a doctoral degree in electrical engineering from McGill<br />
University. He has worked for the Canadian paper industry for 30 years, with the last 25 spent<br />
in research and development. In the course of his career, he has published many technical<br />
and scientific articles. Newton - The Science of Conspiracy is his first work of fiction.<br />
GENRE: Historical, suspense<br />
PAGES: 464<br />
FORMAT: Trade, 152 mm × 229 mm<br />
(6 in. × 9 in.)<br />
ISBN: 978-2-7644-2075-1<br />
SRP: CA$26.95<br />
La Romance des Ogres<br />
romance of the Ogres<br />
Stéphane Choquette<br />
A promising new author. Discover the intelligent pen and explosive style of Stéphane Choquette!<br />
At a medical convention in Tokyo, Samuel Fontaine, a married man and father, meets Naomi, an attractive<br />
young Montrealer who is engrossed in reading Puppet Theatre, an autobiography by Ellen Cleary. When<br />
Samuel reads certain passages of the book, a host of memories comes flooding back: at 16, he had a love<br />
affair with Ellen, a 40-something woman known then as Hélène. At times sweet and at times a monster,<br />
Hélène left an indelible mark on Samuel’s life. The story is brilliantly interspersed with every kind of excerpt,<br />
from Ellen’s horror novels and short stories and autobiography to old letters between Hélène and the young<br />
Samuel and his view of his childhood. An impressive game of mirrors plays out between past, present,<br />
fiction, self-fiction and reality. In this game, power, seduction and cheating are the currency between ogres!<br />
GENRE: Fiction<br />
PAGES: 540<br />
FORMAT: Trade, 152 mm × 229 mm<br />
(6 in. × 9 in.)<br />
ISBN: 978-2-7644-1305-0<br />
SRP: CA$24.95<br />
Stéphane Choquette<br />
Born in 1980 in Saint-Hyacinthe, Stéphane Choquette began university studies in literature,<br />
communications and history before taking a radical turn toward gerontology,<br />
a field in which he obtained a Ph.D. in 2011. After years of studying the aging process<br />
and compiling statistics about the human body, he returned to his true interest: the<br />
soul and sentiment, interpersonal relationship problems and all the stories that we<br />
need to tell one another in order to make some sense of our lives. By writing this<br />
new novel, the author has fulfilled a promise he made to himself when he was a<br />
child. He currently lives in Sherbrooke.<br />
Photo: © Martine Doyon
26<br />
Fiction<br />
Lazy Bird<br />
Andrée A. Michaud<br />
Carried aloft by strains of jazz, Andrée A. Michaud has penned a gripping whodunit in<br />
which the hero, in spite of himself, is drawn into a world where the shadow of doubt<br />
weighs more and more heavily. In this disturbing tale of confrontation with folly, the<br />
tension never lets up until the very last page.<br />
Who is Lazy Bird? A rare bird or a portent of misfortune? A John Coltrane song or a lost young girl with a fondness for<br />
milkshakes, Bazooka gum and Jim Morrison? All are valid answers, but the real question is: Who is the mysterious<br />
woman who haunts the nights of Bob Richard, the radio host of Station WZCZ in Solitary Mountain? From the moment<br />
that this albino with a checkered past accepts to leave Quebec and exile himself in Vermont to host a nightly show, the<br />
die is cast. An ominous air blows across the remote mountain community and, one by one, the bodies of women begin<br />
turning up as the vice tightens relentlessly around Richard. All because an eccentric listener, identifying herself as the heroine<br />
of a Clint Eastwood film, surfaces from the fictional world with a constant phone-in request: “Play ‘Misty’ for me…”<br />
GENRE: Suspense<br />
PAGES: 424<br />
FORMAT: Trade, 152 mm × 229 mm<br />
(6 in. × 9 in.)<br />
ISBN: 978-2-7644-0652-6<br />
SRP: CA$26.95<br />
“A book that grabs you from the first page and never lets go, leaving you<br />
gasping for air and in a sweat from fervent reading that may keep you<br />
awake more than one night.”<br />
Marthe Lemery, Le Droit (Ottawa)<br />
Rivière tremblante<br />
trembling river<br />
Andrée A. Michaud<br />
Two children disappear 30 years apart under vague circumstances. Nothing ties the two dramatic<br />
events together except the horror surrounding them and the pain felt by those left behind…<br />
On August 7, 1979, twelve-year-old Michael “Superman” Saint-Pierre disappeared in the woods of Rivière-aux-<br />
Trembles. Thirty years later, it’s eight-year-old Billie Richard’s turn to disappear on her way home from school in<br />
another town. The bodies are never found and the loved ones also become victims of the tragic events. On one<br />
side, Marnie Duchamp, who was with Micheal on that faithful day and on the other, Billie’s parents, Bill Richard<br />
and Lucy-Ann Morency. This tale of the aftermath of unsolved disappearances is constructed around the journeys<br />
of those closest to the children and, more especially, around Marnie’s return to her hometown after an absence of<br />
30 years. Her return coincides with the arrival of Bill Richard, who has chosen to exile himself in this remote place<br />
after the breakup of his marriage. As fate would have it, a third child disappears and reopens Marnie’s and Bill’s<br />
old wounds. They become suspects in this new disappearance under circumstances that are just as vague as the first two.<br />
“[…] high-powered psychological suspense. This novel is truly a<br />
stroke of genius.”<br />
Danielle Laurin, Le Devoir<br />
GENRE: Literary<br />
PAGES: 364<br />
FORMAT: Trade, 140 mm × 216 mm<br />
(5 1 /2 in. × 8 1 /2 in.)<br />
ISBN: 978-2-7644-0952-7<br />
SRP: CA$24.95<br />
Photo: © Martine Doyon<br />
Andrée A. Michaud<br />
Winner of the Governor General’s Award for Le Ravissement and the Prix Ringuet for Mirror Lake, Andrée A.<br />
Michaud weaves eminently personal tales that, from the first offering, have never ceased to garner critical acclaim.<br />
In this eighth novel, she draws readers into a world where death still roams, mercilessly.
27<br />
Stigmates et BBQ<br />
Stigmata and BBQ<br />
Stéphane Dompierre<br />
Fiction<br />
Dompierre pens an Eat, Pray, Love trashy version !<br />
In a novel that is as surprising as it is daring, rediscover the cynical no-nonsense tone<br />
of this young author. In Stigmates et BBQ, Dompierre sets the stage for a huge challenge:<br />
sketching out the budding friendship between two women against the backdrop<br />
of Italy, complete with humour, religious miracles and sexuality. Guaranteed to<br />
please to the very end !<br />
When 40-year-old Nathalie Duguay wins a trip to Sienna, she can’t possibly imagine that her<br />
simple, orderly life will take an extraordinary turn. This woman, who never wanted to travel,<br />
suddenly finds herself on a completely different life journey devoid of signposts and routines.<br />
When she suffers from vertigo at the top of Torre del Mangia, Nathalie meets Laura, an 18-yearold<br />
from Sienna who fervently hopes to become a porn star on the website Suicide Girls and who,<br />
to Nathalie’s great delight, speaks French. The two women quickly forge ties of friendship in spite<br />
of their differences.<br />
Suddenly strange phenomena begin to disrupt Nathalie’s holiday. A crucifix that she removes from<br />
the wall in her hotel room reappears every night, in spite of her efforts to destroy it. In the chapel<br />
of a hospital that she visits, a crucified Christ winks at her. And finally, the supreme miracle:<br />
Nathalie is healed !<br />
GENRE: Fiction<br />
PAGES: 256<br />
FORMAT: Trade, 140 mm × 216 mm<br />
(5 1 /2 in. × 8 1 /2 in.)<br />
ISBN: 978-2-7644-1296-1<br />
SRP: CA$19.95<br />
SOLD: 10,000 copies<br />
Also from the author:<br />
By means of the razor-sharp pen of Stéphane Dompierre, discover how a series of tantalizing<br />
twists and turns will reveal the hidden personality of Nathalie Duguay.<br />
“Stéphane Dompierre […] amply demonstrates that literature can be<br />
cheery while criticizing society in the same pages.”<br />
Jean-François Crépeau, Le Canada Français<br />
Un petit pas<br />
pour l’homme<br />
ISBN: 978-2-7644-0398-3<br />
Mal élevé<br />
ISBN: 978-2-7644-0567-3<br />
Stéphane Dompierre<br />
He is a “bum from a good family” whose middle-class friends always take him for a street bum and whose street<br />
friends take him for an intellectual. His first novel, Un petit pas pour l’homme, garnered the Grand Prize of the<br />
2005 Archambault Literary Challenge before being published in France and translated into Korean. His second<br />
novel, Mal élévé, confirmed his talent as a relentless observer who is as cynical as he is tender.<br />
Photo: © Martine Doyon
28<br />
Fiction<br />
La Fille du Pasteur Cullen<br />
Pastor Cullen’s Daughter<br />
Sonia Marmen<br />
Tome 1<br />
Volume 1<br />
Volume 1 of La Fille du Pasteur Cullen was a huge success in Quebec and in<br />
France. Tens of thousands of readers were won over by its charm, intrigue, love stories<br />
and richly documented portrait of an era… all the elements of a book that you hated<br />
to put down without knowing what would come next.<br />
Edinburgh, 1800–1815<br />
GENRE: Historical<br />
PAGES: 1064<br />
FORMAT: Trade, 152 mm × 229 mm<br />
(6 in. × 9 in.)<br />
ISBN: 978-2-7644-1306-7<br />
SRP: CA$32.95<br />
SOLD: 45,000 copies<br />
Hoping to find a husband for her daughter Dana, Pastor Cullen’s widow sends the timid and<br />
reserved young woman to live with her sister in Edinburgh. Endowed with a lively imagination,<br />
Dana bears the scars of the infantile paralysis that she contracted in childhood and a walleyed<br />
look, physical traits that have fuelled nasty remarks from unkind people more than once. In spite of<br />
this, her attractive cousin Timmy, a dashing and rebellious young man, falls under her spell.<br />
Romance blossoms between the two young people, raising expectations of the announcement of<br />
an impending marriage. But Dana will meet the reclusive surgeon Francis Seton and the course of<br />
her life will immediately be thrown into upheaval as he does everything to hide the relationship he<br />
had with her brother Jonat, who died 10 years earlier under mysterious circumstances. They find<br />
themselves on opposite sides of events as love slyly enfolds them in its grips. But secrets become<br />
heavy to bear and tragic events unravel little by little the surgeon’s dark past…<br />
“What we have here is a sophisticated novel, if one can use that<br />
term for popular fiction, on the cutting edge of made-in-Quebec<br />
bestsellers.”<br />
Marie-Claude Fortin, La Presse<br />
Photo: © Gabrielle Robert<br />
Sonia Marmen<br />
A native of Oakville, Ontario, where she spent her childhood, Sonia Marmen moved to Asbestos and Aylmer,<br />
Quebec and Sydney, Nova Scotia before settling in Sorel-Tracy, where she now lives. Her great passion for history<br />
led her to writing, something that she has been doing since 2000. Her first published books, the four volumes of the<br />
popular series Cœur de Gaël, were bestsellers in Quebec as well as in French-speaking Europe, Germany and Spain.
29<br />
Tome 2 – À l’abri du silence<br />
Volume 2 – Sheltered by Silence<br />
Fiction<br />
Sonia Marmen returns as strong as ever with a second volume that is as thrilling and<br />
emotionally charged as the first. Readers are immersed once more in the lives of<br />
members of the Seton family in the mid-19th century, a captivating period in which<br />
freedom lies at the heart of every battle.<br />
Charlotte Seton is the eldest daughter of renowned Edinburgh surgeon Francis Seton and of Dana<br />
Cullen, the daughter of a Presbyterian minister. The couple’s marriage is being tested and in danger<br />
of dissolving as Charlotte enters adulthood. She is passionate about her father’s science while,<br />
at the same time, her heart is awakening to the stirrings of love. Stubborn and curious, Charlotte<br />
will defy more than once the conventions of early 19th-century British society. A series of misfortunate<br />
events will follow, leaving her deceived by what life has to offer her and questioning her<br />
place in a world where she sees room only for men. A stay at the Elliot’s sugar plantation in<br />
Jamaica will open new horizons. In this exotic setting, Charlotte will experience the dizzying joy of<br />
love. But a secret casts a shadow over Montpelier and she will discover with horror that the Elliots<br />
are ready to do anything to protect that secret…<br />
“Not a single boring moment: the twists and turns keep coming and the<br />
characters win over our hearts. What pure pleasure!”<br />
Dominique L’Heureux, Le Libraire<br />
GENRE: Historical<br />
PAGES: 604<br />
FORMAT: Trade, 152 mm × 229 mm<br />
(6 in. × 9 in.)<br />
ISBN: 978-2-7644-0714-1<br />
SRP: CA$29.95<br />
SOLD: 14,300 copies<br />
Tome 3 – Le Prix de la vérité<br />
Volume 3 – The Price of Truth<br />
The reading pleasure continues with this third volume that depicts a society in the<br />
throes of the industrial revolution, a time when freedom is the issue at the heart of all<br />
struggles: the emancipation of slaves, the overthrow of the conventions of a world still<br />
bound by tradition, and the silent truth. A tale in which only true love will triumph!<br />
GENRE: Historical<br />
PAGES: 616<br />
FORMAT: Trade, 152 mm × 229 mm<br />
(6 in. × 9 in.)<br />
ISBN: 978-2-7644-0733-2<br />
SRP: CA$29.95<br />
SOLD: 12,000 copies<br />
Edinburgh, London and Jamaica, 1831–1833<br />
Charlotte Seton has been living for several months at the Elliot family’s plantation at Montpelier,<br />
in Jamaica. Entrusted with the care of little Mabel, she soon realizes that the past weighs heavily<br />
on this family. Her insatiable curiosity drives her to try to uncover the secrets that seem to<br />
consume each of them, drawing her into dangerous waters. A slave rebellion breaks out on<br />
the island. All of the plantation owners flee amid the chaos and Charlotte is left alone with<br />
the plantation manager, Nicholas Lauder. Just when she has lost hope, she finds herself face<br />
to face with this man with the dark past that fascinates her so much. Once again, her life<br />
will be turned upside down...<br />
“Sonia Marmen is a lover of history who transports us to a fascinating world.<br />
The characters are endearing and thrilling. It’s a pure delight.”<br />
Joane Charon, Vizzion 50
30<br />
Fiction<br />
Sionrah, Tome 1 – Les Héritières<br />
Sionrah, Volume 1 – The Heiresses<br />
Line Bordeleau<br />
Cover illustration: Rielle Lévesque, Groupe Polygone<br />
GENRE: Young adult, Fantasy<br />
PAGES: 464<br />
FORMAT: Trade, 152 mm × 229 mm<br />
(6 in. × 9 in.)<br />
ISBN: 978-2-7644-0636-6<br />
SRP: CA$24.95<br />
SOLD: 8,500 copies<br />
Phenomena, such as telekinesis, telepathy, the gift of clairvoyance and several other<br />
extrasensory abilities, mingle in this fantasy tale that will leave you breathless from<br />
start to finish. You won’t be able to put this book down until you’ve read the final<br />
word in the story… all the more so because the 13th prophesy is inspired by actual<br />
writings that date from almost 1,000 years ago by a man named Jean de Vézelay, better<br />
known as John of Jerusalem, who is said to have inspired a certain Nostradamus…<br />
At the beginning of time, 13 obscure prophesies were written by wise men for the people of Earth.<br />
To counter these sombre predictions, the forces of Light dispatched 13 angels. Leyla Wallace, chosen<br />
from the 13th and last prophecy, is given the most important mission ever entrusted to a human<br />
being… Will her astonishing powers help her against the forces of Darkness that are inevitably<br />
determined to prevent her from completing her quest? Guided by exceptional beings, Leyla and her<br />
younger sister Mégane, who are both gifted with an amazing genetic profile, are summoned to<br />
Annwin, a parallel universe in which they will be instructed and initiated in the magic of the heart<br />
and elements. There they will learn how to bring out the best there is in them. At the end of this<br />
journey, only Leyla will reach Agartha, the ultimate destination where heart and mind merge as one.<br />
Sionrah, Tome 2 – L’Ordre<br />
Sionrah, Volume 2 – The Order<br />
L’Ordre, the second instalment in the Sionrah series, carries on the fantasy tale begun in<br />
Les Héritières, in a world where the imaginary straddles the virtual boundaries of reality.<br />
From the very first lines, readers are transported into the heart of the action.<br />
In this second volume, a brilliant journalist uncovers plots to enslave the human race, while Kireg<br />
must learn to live with visions of horror. For their part, Leyla and Megane have begun searching<br />
for the third child, whom they need to consolidate their powers. As the shadow of L’Ordre<br />
spreads across the world, they must locate the child at all costs. If Alison finds the third child first,<br />
their quest will be doomed to failure…<br />
Cover illustration: Rielle Lévesque, Groupe Polygone<br />
Photo: © Martine Doyon<br />
Line Bordeleau www.sionrah.com<br />
She began her career in fashion as a designer/stylist, colourist and pattern<br />
maker. Imbued with the soul of an artist, she has explored almost<br />
every facet of art, from interior design to photography, oil painting,<br />
painting on wood, architecture and landscape design. What this selftaught<br />
woman loves most of all is to explore and to learn on her own.<br />
GENRE: Young adult, Fantasy<br />
PAGES: 460<br />
FORMAT: Trade, 152 mm × 229 mm<br />
(6 in. × 9 in.)<br />
ISBN: 978-2-7644-0985-5<br />
SRP: CA$26.95
31<br />
L’Est en West<br />
Life on the road<br />
Aurélie And Jean Pierre Girard<br />
Fiction<br />
A father, his eight-year-old daughter Aurélie, a 14-month-old golden retriever named<br />
Monsieur Savon, a camper and the wide-open highway… Eight tales in all, each as savoury<br />
as the next, that will have you smiling and wanting to read and reread them for the sheer<br />
pleasure of relishing a unique vision of the world, infinitely wise and clear-sighted.<br />
GENRE: Fiction<br />
PAGES: 232<br />
FORMAT: Trade, 127 mm × 184 mm<br />
(5 in. × 7 1 /4 in.)<br />
ISBN: 978-2-7644-1282-4<br />
SRP: CA$14.95<br />
Les Filles tombées, T. 1<br />
Les Filles tombées, T. 2<br />
Marie-Tempête<br />
Pour rallumer les étoiles<br />
Les Silences de ma mère<br />
Les Fantômes de mon père<br />
DOMINIQUE DEMERS<br />
DOMINIQUE DEMERS<br />
Micheline Lachance<br />
Micheline Lachance<br />
ISBN: 978-2-7644-2265-6<br />
ISBN: 978-2-7644-0521-5<br />
ISBN: 978-2-7644-0629-8<br />
ISBN: 978-2-7644-0738-7<br />
Comme un intrus<br />
Jean Charbonneau<br />
Mon cri pour toi<br />
Micheline Duff<br />
Au bout de l’exil, T. 1<br />
La Grande Illusion<br />
Au bout de l’exil, T. 2<br />
Les Méandres du destin<br />
Au bout de l’exil, T. 3<br />
L’Insoutenable vérité<br />
ISBN: 978-2-7644-0944-2<br />
ISBN: 978-2-7644-0631-1<br />
Micheline Duff<br />
Micheline Duff<br />
Micheline Duff<br />
ISBN: 978-2-7644-0689-2<br />
ISBN: 978-2-7644-0732-5<br />
ISBN: 978-2-7644-0773-8<br />
La Troisième Lettre<br />
L’Avaleur de sable<br />
Au nom de Compostelle<br />
Mary l’Irlandaise<br />
MICHÈLE MARINEAU<br />
STÉPHANE BOURGUIGNON<br />
Maryse Rouy<br />
Maryse Rouy<br />
ISBN: 978-2-7644-1941-0<br />
ISBN: 978-2-7644-0133-0<br />
ISBN: 978-2-7644-0224-5<br />
ISBN: 978-2-7644-0885-2
32<br />
Fiction<br />
Adieu, Betty Crocker<br />
François Gravel<br />
Searching through the past of his aunt Arlette, Benoît learns the truth about a woman<br />
who, after her husband’s death some thirty years before, never left her home.<br />
This novel is a joyous return trip to the 1960’s–the era of the Beatles and the<br />
nuclear family, the era when the housewife and mother reigned supreme.<br />
GENRE: Fiction<br />
PAGES: 168<br />
FORMAT: Trade, 152 mm × 229 mm<br />
(6 in. × 9 in.)<br />
ISBN: 978-7644-0261-0<br />
SRP: CA$12.95<br />
À deux pas de chez elle<br />
Miss Septembre<br />
Tout m’accuse<br />
Tab’arnaques<br />
FRANÇOIS GRAVEL<br />
François Gravel<br />
VÉRONIQUE MARCOTTE<br />
LUC BARANGER AND ANDRÉ MAROIS<br />
ISBN: 978-2-7644-1294-7<br />
ISBN: 978-2-8903-7869-8<br />
ISBN: 978-2-7644-1555-9<br />
ISBN: 978-2-7644-1269-5<br />
Movie adaptation<br />
underway<br />
Mirror Lake<br />
L’Inconnue<br />
La Machine à orgueil<br />
La Fabrication de l’aube<br />
ANDRÉE A. MICHAUD<br />
Claude Vaillancourt<br />
Michel Vézina<br />
Jean-François Beauchemin<br />
ISBN: 978-2-7644-1569-6<br />
ISBN: 978-2-7644-0763-9<br />
ISBN: 978-2-7644-0612-0<br />
ISBN: 978-2-7644-0456-0<br />
Mile End Stories<br />
Asphalte et vodka<br />
On aurait dit juillet<br />
Conséquences lyriques<br />
PIERRE-MARC DROUIN<br />
MICHEL VÉZINA<br />
JOSÉE BILODEAU<br />
PIERRE YERGEAU<br />
ISBN: 978-2-7644-1794-2<br />
ISBN: 978-2-7644-0437-9<br />
ISBN: 978-2-7644-1400-2<br />
ISBN: 978-2-7644-0762-2
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