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Mao's Little Red Book
On the fiftieth anniversary of Quotations from Chairman Mao, this pioneering volume examines the book as a global historical phenomenon.
The Cultural Revolution on Trial
Introduction -- Indictment -- Monsters -- Testimony -- Emotions -- Verdict -- Vanity -- Conclusion -- Index of Chinese terms
A Critical Introduction to Mao
Mao Zedong's political career spanned more than half a century. The ideas he championed transformed one of the largest nations on earth and inspired revolutionary movements across the world. Even today Mao lives on in China, where he is regarded by many as a near-mythical figure, and in the West, where a burgeoning literature continues to debate his memory. In this book, leading scholars from different generations and around the world offer a critical evaluation of the life and legacy of China's most famous - some would say infamous - son. The book brings the scholarship on Mao up to date, and its alternative perspectives equip readers to assess for themselves the nature of this mercurial figure and his significance in modern Chinese history.
My Place at the Table
Until Lobrano landed a job in the Paris office of Women's Wear Daily, he had no experience of French cuisine. As he began to cover celebrities and couturiers and improves his mastery of the language, his landlady provided him with a lasting touchstone for how to judge food: "you must understand the intentions of the cook." As he began to hone his palate and finds his voice, Lobrano was soon at the epicenter of the Parisian dining revolution-- and became the restaurant critic of one of the largest newspapers in the France. Following his memoir, Lobrano shares his all-time favorite restaurants in Paris. -- adapted from jacket
Hungry for Paris (second edition)
If you’re passionate about eating well, you couldn’t ask for a better travel companion than Alexander Lobrano’s charming, friendly, and authoritative Hungry for Paris, the fully revised and updated guide to this renowned culinary scene. Having written about Paris for almost every major food and travel magazine since moving there in 1986, Lobrano shares his personal selection of the city’s best restaurants, from bistros featuring the hottest young chefs to the secret spots Parisians love. In lively prose that is not only informative but a pleasure to read, Lobrano reveals the ambience, clientele, history, and most delicious dishes of each establishment—alongside helpful maps and bea...
Home
Home is a collection of more than 200 original recipes by Stephanie Alexander. Each recipe is a finely crafted tribute to her passions and preferences for produce and flavour, and each reflects her consummate skill in communicating the fundamentals of technique. There are detailed recipes for the more ambitious home cook, but also simple ways to combine beautiful ingredients to make dishes for everyday eating. Essays on people, places and experiences offer inspiration to readers looking to deepen their knowledge and appreciation of food. Beautifully designed and photographed, Home is a celebration of the sensual and social delights of food and an essential addition to any kitchen shelf. The ...
Cook's Apprentice, The
The Cook's Apprentice is the essential teaching cookbook for the younger cook who's just starting out. This wonderful book is full to the brim with everything new foodies need to know to become relaxed and confident in the kitchen. Arranged alphabetically, The Cook's Apprentice includes 56 ingredient chapters - from Apples to Zucchini - and more than 300 achievable recipes ranging from classics every cook will want to try to exciting new dishes that reflect our diverse nation. Stephanie takes you into her kitchen as she explains more than 100 important techniques in straightforward language, discusses the kitchen tools she likes to use, and describes ingredients you might not know- How do I whisk eggs to soft peaks? What does it mean to 'make a well' in dry ingredients? Why should I roast spices? How do I prepare fresh chillies safely? What is 'resting meat' and why should I do it? How do I prepare a mango? What flavours work well together? What is fresh mozzarella? How do I say 'quinoa'? The Cook's Apprentice gives all you new cooks the inspiration you need for a lifetime of enjoyment in the kitchen.
The Cook's Table
'These menus are intended to give pleasure to those who love to cook and love to share. I like to imagine that this book will lead to many wonderful parties around a table.' Stephanie Alexander If you love to bring family and friends together around your table, enjoy setting the table, cooking up a storm and anticipating the pleasure of good food and conversation, this new recipe book from much-loved Australian cookery icon Stephanie Alexander's will become a fast favourite. In The Cook's Table, Stephanie shares 25 of her favourite menus for entertaining family and friends, from special occasions such as Christmas Eve, Christmas Day, Mother's Day and Father's Day, to menus inspired by her tr...
Notes on the Synthesis of Form
1. Introduction: The Need for Rationality. Part One. 2. Goodness of Fit. 3. The Source of Good Fit. 4. The Unselfconscious Process. 5. The Self-conscious Process. Part Two. 6. The Program. 7. The Realization of the Program. 8. Definitions. 9. Solution. Epilogue. Appendix 1. A Worked Example. Appendix. 2. Mathematical Treatment of Decomposition. Notes.
The Cook's Companion
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