Author: Margaret Fl 1898 Taylor Publisher: Legare Street Press ISBN: 9781013528781 Category : Languages : en Pages : 296
Book Description
This work has been selected by scholars as being culturally important and is part of the knowledge base of civilization as we know it. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. To ensure a quality reading experience, this work has been proofread and republished using a format that seamlessly blends the original graphical elements with text in an easy-to-read typeface. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Author: Michael Roizen Publisher: What to Eat When ISBN: 1426221037 Category : Cooking Languages : en Pages : 308
Book Description
"A cookbook that puts into effect a strategic eating plan developed by the authors to help promote healthier living, disease prevention, better performance and a longer life"--
Author: Celia Rees Publisher: HarperCollins ISBN: 0062938029 Category : Fiction Languages : en Pages : 525
Book Description
"A perfect summer read; gripping, original, well-drawn and compassionate"--Joanne Harris "Celia Rees is a superb writer, and this novel has one of the most irresistible and unique story hooks I've ever come across. This book deserves to be huge!"--Sophie Hannah A striking historical novel about an ordinary young British woman sent to uncover a network of spies and war criminals in post-war Germany that will appeal to fans of The Huntress and Transcription. World War II has just ended, and Britain has established the Control Commission for Germany, which oversees their zone of occupation. The Control Commission hires British civilians to work in Germany, rebuild the shattered nation and prosecute war crimes. Somewhat aimless, bored with her job as a provincial schoolteacher, and unwilling to live with her overbearing mother any longer, thirtysomething Edith Graham applies for a job with the Commission—but she is also recruited by her cousin, Leo, who is in the Secret Service. To them, Edith is perfect spy material...single, ordinary-looking, with a college degree in German. Cousin Leo went to Oxford with one of their most hunted war criminals, Count Kurt von Stavenow, who Edith remembers all too well from before the war. He wants her to find him. Intrigued by the challenge, Edith heads to Germany armed with a convincing cover story: she's an unassuming Education Officer sent to help resurrect German schools. To send information back to her Secret Service handlers in London, Edith has crafted the perfect alter ego, cookbook author Stella Snelling, who writes a popular magazine cookery column. She embeds crucial intelligence within the recipes she collects. But occupied Germany is awash with other spies, collaborators, and opportunists, and as she's pulled into their world, Edith soon discovers that no one is what they seem to be. The closer she gets to uncovering von Stavenow's whereabouts--and the network of German civilians who still support him--the greater the danger. With a unique, compelling premise, Miss Graham's Cold War Cookbook is a beautifully crafted and gripping novel about daring, betrayal, and female friendship.
Author: Pino Luongo Publisher: Broadway ISBN: 9780385492904 Category : Cookery, Italian Languages : en Pages : 0
Book Description
Renowned restaurateur, bon vivant, and armchair philosopher Pino Luongo presents a year of Tuscan menus, with recipes for living the good life. Pino Luongo is Tuscan to his toes--by birth, in sensibility, philosophically, and in the way he lives his life. To be Tuscan, Pino says, "is to honor all your senses." And he believes that everyone would benefit from having a little bit of Tuscany in his or her life, which is why he has written Simply Tuscan. Welcome in the spring with a menu of quintessentially seasonal recipes, such as Artichoke, Romaine, and Pea Soup, followed by Roasted Veal with Lemon and Sage, and sweetened with Panna Cotta with Strawberries and Balsamic Vinegar. Or welcome your in-laws with a meal they'll never forget: Zucchini Soup with Mint, Ricotta Ravioli with Osso Buco Gremolata, and Upside-Down Warm Apple Tart. Follow Pino to the seashore in summer, where, as he says, "the beach makes us wild with energy," to partake of a Summer Night Seafood Extravaganza--Crispy Fried Shrimp with Summer Vegetables in Sweet and Sour Vinaigrette, Trout Roasted Porchetta-Style, and Lobster and Cannellini Beans in Guazzetto. Celebrate Thanksgiving Tuscan-style and, Pino promises, it will give you something else to be thankful for. Start the meal with Farro, Swiss Chard, and Butternut Squash Soup. Follow it up with Goose with Vineyard Stuffing instead of the usual turkey. Try Mashed Potatoes with Leeks in place of the candied sweets, and finish with Spiced Poached Pears with Vin Santo Sabayon. Winter means comfort food all over the world, and in Tuscany this might mean Oven-Baked Leg of Pork Glazed with Chestnut Honey, a Carrot and Apple Puree, and Caramelized BabaScented with Orange. All of these recipes and many more, accompanied by Pino's wise and witty commentary on the occasions for which they were devised, are intended, in his words, to "convert you to Tuscanism...once you get a taste for it, there's no turning back." And this beautifully designed, lavishly illustrated, deliciously tempting book of recipes is certain to do just that. Some of the recipes, such as Cacciucco, a fish and shellfish stew, or the Easter Torta with Cheese, are totally, typically, traditionally Tuscan; others, like Crabmeat Ravioli in Ginger-Scented Vegetable Broth and the Bay Scallop and Asparagus Risotto are modern interpretations, which, nevertheless, remain truly Tuscan in spirit. SIMPLY TUSCAN is intended, in Pino's words, to "convert you to Tuscanism--once you get a taste for it, there's no turning back." And this beautifully designed, lavishly illustrated, deliciously tempting book of recipes is certain to do just that. -->
Author: Rosalind Galt Publisher: Columbia University Press ISBN: 0231153465 Category : Performing Arts Languages : en Pages : 410
Book Description
Film culture often rejects visually rich images, valuing simplicity, austerity, or even ugliness as more provocative, political, and truly cinematic. Although cinema challenges traditional ideas of art, this opposition to the decorative continues a long-standing aesthetic antipathy to feminine cosmetics, Oriental effeminacy, and primitive ornament. Inheriting this patriarchal and colonial perspective along with the preference for fine over decorative art, filmmakers, critics, and theorists tend to denigrate cinema's colorful, picturesque, and richly patterned visions. Condemning this exclusion of the "pretty" from masculine film culture, Rosalind Galt reevaluates received ideas about the decorative impulse from early film criticism to classical and postclassical film theory. The pretty embodies lush visuality, dense mise-en-scène, painterly framing, and arabesque camera movements—styles increasingly central to world cinema. From European art house cinema to the films of Wong Kar-wai and Santosh Sivan, from handmade experimental films to the popular pleasures of Moulin Rouge! and Amelie, pretty is a vital element of contemporary cinema, using visual exuberance to communicate distinct sexual and political identities. Inverting the logic of anti-pretty thought, Galt firmly establishes the decorative image as a queer aesthetic, a singular representation of cinema's perverse pleasures and cross-cultural encounters. Creating her own critical tapestry from perspectives in art and film theory and philosophy, Galt reclaims prettiness as a radically transgressive style, woven with the threads of political agency.
Author: Cipe Pineles Publisher: Bloomsbury Publishing USA ISBN: 163286715X Category : Design Languages : en Pages : 148
Book Description
Saveur “Best New Cookbooks of the Year" Finalist for the Gourmand Award for Cookbook Design The newly discovered illustrated recipes of wildly influential yet unsung designer Cipe Pineles, introducing her delectable work in food and art to a new generation. Not long ago, Sarah Rich and Wendy MacNaughton discovered a painted manuscript at an antiquarian book fair that drew them in like magnets: it displayed a vibrant painting of hot pink beets and a hand-lettered recipe for borscht written in script so full of life, it was hard to believe it was more than sixty-five years old. It was the work of one of the most influential graphic designers of the twentieth century--Cipe (pronounced “C. P.”) Pineles, the first female art director at Condé Nast, whose impact lives on in the work of Maira Kalman, Julia Rothman, and many others. Completed in 1945, it was a keepsake of her connection to her childhood's Eastern European food--she called it Leave Me Alone with the Recipes. For Wendy and Sarah, it was a talisman of a woman they had not known was their idol: a strong, independent spirit whose rich archive--of drawings, recipes, diaries, and letters to family and friends--led them into a dazzling history of mid-century design, art, food, New York City society, and culture. They teamed up with Maria Popova of Brain Pickings and Debbie Millman of Design Matters, along with contributors Mimi Sheraton, Steven Heller, Paula Scher, and Maira Kalman, to present Cipe Pineles's life and work as it should be presented--in glorious color. With Pineles's illustrated cookbook and a section of updated recipes as its centerpiece, this gorgeous volume will delight foodies and design devotees alike.
Author: George Morrison Publisher: ISBN: Category : Biography & Autobiography Languages : en Pages : 220
Book Description
His luminous, small, horizon paintings reflect his return to the "big water." Turning the Feather Around, the title taken from a name given to George in a healing ceremony, is a work of intimate personal disclosure that captures the pulse of the speaking voice and the vision of the artist's eye."--BOOK JACKET.
Author: Galt Niederhoffer Publisher: Macmillan + ORM ISBN: 1466860898 Category : Fiction Languages : en Pages : 415
Book Description
The Barnacle sisters--Bell, Bridget, Benita, Beryl, Belinda and Beth--have been raised in New York bytheir eccentric, self-made father in a fabulous, gigantic Fifth Avenue apartment that, encrusted with Barry Barnacle's scientific collections, feels like a little piece of the Museum of Natural History transplanted to the other side of Central Park. Now that most of the sisters have come of age, Barry Barnacle proposes a contest, a test of wits and wills that should at long last settle what is to Barry the most essential of all questions: nature, or nurture? Whichever of his daughters can most spectacularly carry on his name will inherit his fortune; the others are out cold. It's a proposition to set a Jane Austen heroine on her ear, but in Galt Niederhoffer's A Taxonomy of Barnacles, the Barnacle girls are up to the challenge. Throw the girls' mother Bella and their childhood crushes--the Finch twins next door--into the mix and the stage is set for a completely inventive and utterly fresh social comedy that is as beautifully written as it is unique.
Author: Elizabeth Driver Publisher: University of Toronto Press ISBN: 1442690607 Category : Cooking Languages : en Pages : 1326
Book Description
Culinary Landmarks is a definitive history and bibliography of Canadian cookbooks from the beginning, when La cuisinière bourgeoise was published in Quebec City in 1825, to the mid-twentieth century. Over the course of more than ten years Elizabeth Driver researched every cookbook published within the borders of present-day Canada, whether a locally authored text or a Canadian edition of a foreign work. Every type of recipe collection is included, from trade publishers' bestsellers and advertising cookbooks, to home economics textbooks and fund-raisers from church women's groups. The entries for over 2,200 individual titles are arranged chronologically by their province or territory of publication, revealing cooking and dining customs in each part of the country over 125 years. Full bibliographical descriptions of first and subsequent editions are augmented by author biographies and corporate histories of the food producers and kitchen-equipment manufacturers, who often published the books. Driver's excellent general introduction sets out the evolution of the cookbook genre in Canada, while brief introductions for each province identify regional differences in developments and trends. Four indexes and a 'Chronology of Canadian Cookbook History' provide other points of access to the wealth of material in this impressive reference book.
Author: Margaret Fl 1898 Taylor
Author: Michael Roizen
Author: Celia Rees
Author: 
Author: Pino Luongo
Author: Rosalind Galt
Author: Cipe Pineles
Author: George Morrison
Author: Galt Niederhoffer
Author: Elizabeth Driver