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The Fresh Table
Louisiana's identity is inextricably tied to its famous foods; gumbo, red beans and rice, jambalaya, and touffe are among the delicious dishes that locals cherish and visitors remember. But Louisiana's traditional cuisine has undergone a recent revision, incorporating more local ingredients and focusing on healthier cooking styles. In The Fresh Table, locavore Helana Brigman shares over one hundred recipes that reflect these changes while taking advantage of the state's year-round growing season. Her book offers staples of Louisiana fare -- seafood, sausage, tomatoes, peppers, and plenty of spices -- pairing these elements with advice about stocking one's pantry, useful substitutions for ing...
Criminal Papers
Throughout the nineteenth century, shady characters appear in French writings from one end of the literary spectrum to another. While Paris gleams through the night, the City of Lights has a darker underside with its own infrastructure, its own rules and traditions – and its own literature. In the shadows of the capital, thieves, murderers, addicts, shoplifters, seducers, and smugglers carry out their nefarious acts, pursued by detectives (both police and private) who seek to apprehend and analyze them. These novels pave the way for a new genre, the detective novel or roman polar, which gains ever-increasing popularity as the nineteenth century moves toward its close and the twentieth dawn...
Draculas, Vampires, and Other Undead Forms
Since the publication of Dracula in 1897, Bram Stoker's original creation has been a source of inspiration for artists, writers, and filmmakers. From Universal's early black-and-white films and Hammer's Technicolor representations that followed, iterations of Dracula have been cemented in mainstream cinema. This anthology investigates and explores the far larger body of work coming from sources beyond mainstream cinema reinventing Dracula. Draculas, Vampires and Other Undead Forms assembles provocative essays that examine Dracula films and their movement across borders of nationality, sexuality, ethnicity, gender, and genre since the 1920s. The essays analyze the complexity Dracula embodies outside the conventional landscape of films with which the vampire is typically associated. Focusing on Dracula and Dracula-type characters in film, anime, and literature from predominantly non-Anglo markets, this anthology offers unique perspectives that seek to ground depictions and experiences of Dracula within a larger political, historical, and cultural framework.
Dracula in Visual Media
This is a comprehensive sourcebook on the world's most famous vampire, with more than 700 citations of domestic and international Dracula films, television programs, documentaries, adult features, animated works, and video games, as well as nearly a thousand comic books and stage adaptations. While they vary in length, significance, quality, genre, moral character, country, and format, each of the cited works adopts some form of Bram Stoker's original creation, and Dracula himself, or a recognizable vampiric semblance of Dracula, appears in each. The book includes contributions from Dacre Stoker, David J. Skal, Laura Helen Marks, Dodd Alley, Mitch Frye, Ian Holt, Robert Eighteen-Bisang, and J. Gordon Melton.
Stealing Things
Stealing Things traces the representations of thieves and thievery in nineteenth-century French novels. Re-reading canonical texts by Balzac, the Comtesse de Ségur, and Zola through the lens of crime, Peters highlights bourgeois anxiety about ownership and objects while considering the impact of literature on popular attitudes about crime and its legislation and punishment. A detailed analysis of the role of objects, this work chronicles nineteenth-century changes in legal attitudes, popular mentalities, and individual and social identity, focusing particularly on the resulting transformations in representations of gender, class, and (criminal) subjectivity.
My Bread: The Revolutionary No-Work, No-Knead Method
Jim Lahey’s "breathtaking, miraculous, no-work, no-knead bread" (Vogue) has revolutionized the food world. When he wrote about Jim Lahey’s bread in the New York Times, Mark Bittman’s excitement was palpable: “The loaf is incredible, a fine-bakery quality, European-style boule that is produced more easily than by any other technique I’ve used, and it will blow your mind.” Here, thanks to Jim Lahey, New York’s premier baker, is a way to make bread at home that doesn’t rely on a fancy bread machine or complicated kneading techniques. The secret to Jim Lahey’s bread is slow-rise fermentation. As Jim shows in My Bread, with step-by-step instructions followed by step-by-step pictures, the amount of labor you put in amounts to 5 minutes: mix water, flour, yeast, and salt, and then let time work its magic—no kneading necessary. The process couldn’t be more simple, or the results more inspiring. Here—finally—Jim Lahey gives us a cookbook that enables us to fit quality bread into our lives at home.
Concerts
Miscellaneous concerts. Most concerts are filed under the name of the performing group or the venue. This file is for concerts which do not fit into either of these categories.
Mastering the Art of French Cooking, Volume 1
NEW YORK TIMES BESTSELLER • The definitive cookbook on French cuisine for American readers: "What a cookbook should be: packed with sumptuous recipes, detailed instructions, and precise line drawings. Some of the instructions look daunting, but as Child herself says in the introduction, 'If you can read, you can cook.'" —Entertainment Weekly “I only wish that I had written it myself.” —James Beard Featuring 524 delicious recipes and over 100 instructive illustrations to guide readers every step of the way, Mastering the Art of French Cooking offers something for everyone, from seasoned experts to beginners who love good food and long to reproduce the savory delights of French cuisi...
Fat 2 Fit: Getting There and Staying There
A no-nonsense approach to permanent fat loss including questions from listeners of Fat 2 Fit Radio. "If you want to be strong, lean and healthy for the rest of your life without crazy starvation diet plans and insane workout schedules, this book is for you. If you truly want a better body and never want to go back to the old unhealthy version of yourself, the keys to your success are all here."-- back cover.
My Family Table
Gourmand World Cookbook Awards 2012: USA Winner, Best Easy Recipes Book 2012 IACP Award Winner in the Children, Youth and Family category 2012 James Beard Award Nominee "Of the recently published books by gourmet chefs on home cooking (e.g., Jean-Georges Vongerichten's Home Cooking with Jean-Georges and Rick Tramonto's Steak with Friends), James Beard Award-winning Louisiana chef John Besh's latest is easily the most beautiful. This stunning volume is filled with intimate photographs of the Besh family in the kitchen, at the table, and outdoors with friends. Recipes like Risotto of Almost Anything and Whole Roasted Sole with Brown Butter reinforce Besh's Jamie Oliver-like argument that pract...
