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Chaucer's Knight's Tale
As the first of the Canterbury Tales, the Knight's Tale has been the subject of a vast body of comment by scholars and lay readers. Monica McAlpine provides access to this material in the first of the Chaucer Bibliographies series to deal with a narrative portion of that author's best-known work.
Chaucer's General Prologue to the Canterbury Tales
This annotated, international bibliography of twentieth-century criticism on the Prologue is an essential reference guide. It includes books, journal articles, and dissertations, and a descriptive list of twentieth-century editions; it is the most complete inventory of modern criticism on the Prologue.
Salt Sugar Smoke
This comprehensive book takes a fresh look at preserving. Jams and jellies, chutneys and pickles, smoked and potted meats and cured fish, cordials and alcohols, vegetables in oil, mustards and vinegars - here are recipes to fill the larder with the most delicious conserves of all kinds. Award-winning food writer Diana Henry has sourced preserves from many different cuisines, from familiar fruit jams to more unusual recipes such as Georgian plum sauce, rhubarb schnapps and Middle Eastern pickled turnips. There is expert advice and instruction on techniques where necessary - from successful smoking (without expensive equipment) to foolproof jellies. As always Diana's irresistible narrative sty...
Transactions of the Council of Deliberation for the Bodies of the A.A.S. Rite, in the State of New York
Lists of officers, 1867-1917 (with 48th Proc. 1917); Lists of officers, 1867-1927 (with 58th Proc. 1927).
The Art of Cooking
Maestro Martino of Como has been called the first celebrity chef, and his extraordinary treatise on Renaissance cookery, The Art of Cooking, is the first known culinary guide to specify ingredients, cooking times and techniques, utensils, and amounts. This vibrant document is also essential to understanding the forms of conviviality developed in Central Italy during the Renaissance, as well as their sociopolitical implications. In addition to the original text, this first complete English translation of the work includes a historical essay by Luigi Ballerini and fifty modernized recipes by acclaimed Italian chef Stefania Barzini. The Art of Cooking, unlike the culinary manuals of the time, i...
