Paul Prudhomme's Books

Chef Paul Prudhomme's Seasoned America

By: Paul Prudhomme

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Chef Paul Prudhomme's Seasoned America

By: Paul Prudhomme

When one of America's most talented and best loved chefs reinterprets the great American classics, the result is Chef Paul Prudhomme's Seasoned America, a beautifully illustrated collection of American favorites made even better. In his new book, Chef Paul works his culinary magic on America's classic regional recipes--San Francisco cioppino, Texas chili, Maryland crab cakes, for example. The results are more than 150 recipes that represent a whole new way of interpreting traditional American cooking. Special sections encourage home cooks to experiment and take risks for the sheer taste of it. Some text and images that appeared in the print edition of this book are unavailable in the electronic edition due to rights reasons.

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Page Count

372

Publisher

Harper Collins

Published Date

ISBN 10

0062046888

ISBN 13

9780062046888

Chef Paul Prudhomme's Pure Magic

By: Paul Prudhomme

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Chef Paul Prudhomme's Pure Magic

By: Paul Prudhomme

Over one hundred recipes show you how to bring a symphony of flavors to everyday meals. If you're looking for satisfying deep-down tastes, look no further. Here you'll find: Sticky Chicken Lotsa Crab Crab Cakes Southern Smothered Spuds Sweet Potato Omelet Bronzed Fish Fresh Garlic Pasta Corn Chowder Black Bean Soup Really Rich Beef and MushroomsAlso included are all your Louisiana favorites, such as gumbos, jambalayas, and etouffées. This collection of nearly 100 savory recipes brings out a symphony of flavors and smiles in the everyday dishes loved by all--meatloaf, mashed potatoes, salads, bronzed chicken--as well as Louisiana favorites such as gumbos, jamabalayas, and etouffees. Some text and images that appeared in the print edition of this book are unavailable in the electronic edition due to rights reasons.

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Page Count

209

Publisher

Harper Collins

Published Date

ISBN 10

0062030523

ISBN 13

9780062030528

The Prudhomme Family Cookbook

By: Paul Prudhomme

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The Prudhomme Family Cookbook

By: Paul Prudhomme

Super-bestselling Chef Paul Prudhomme and his 11 brothers and sisters remember—and cook—the greatest native cooking in the history of America, garnered from their early years in the deep south of Louisiana. The Prudhomme Family Cookbook brings the old days of Cajun cooking right into your home.

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531

Publisher

Harper Collins

Published Date

ISBN 10

0062188119

ISBN 13

9780062188113

Chef Paul Prudhomme's Louisiana Tastes

Exciting Flavors from the State that Cooks

By: Paul Prudhomme

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Chef Paul Prudhomme's Louisiana Tastes

Exciting Flavors from the State that Cooks

By: Paul Prudhomme

Chef Paul Prudhomme's Louisiana Kitchen is an exciting exploration of the new flavors that have made Louisiana cooking even better. Chef Paul Prudhomme put Louisiana cooking on the map. Now Chef Paul returns to his culinary roots to show us how Louisiana cooking has evolved. Today, the culinary influences of Asia, Latin America, the Middle East, and many other cuisines are being integrated into "traditional" Louisiana cooking. Chef Paul explores how Louisiana cooks have incorporated such newly available ingredients as lemongrass, fresh tamarind, and papaya into their dishes. As Chef Paul says, any Louisiana cook worth his or her salt will work with what's available — familiar or not — and turn it into something delicious. Andouille Spicy Rice gets its zing! from chipotle and pasilla chile peppers, and Roasted Lamb with Fire-Roasted Pepper Sauce is flavored with jalapeno peppers and fennel. Classic jambalaya, etouffee, and gumbo are reinvented with such far-flung ingredients as star anise, cilantro, yuca, plantain, and mango. Some text and images that appeared in the print edition of this book are unavailable in the electronic edition due to rights reasons.

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378

Publisher

Harper Collins

Published Date

ISBN 10

0062030493

ISBN 13

9780062030498

Chef Paul Prudhomme's Fork in the Road

By: Paul Prudhomme

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Chef Paul Prudhomme's Fork in the Road

By: Paul Prudhomme

Chef Paul Prudhomme, America's most innovative chef, invites you to take a Fork in the Road, a journey toward a different way of cooking. If your goal is to produce great-tasting, flavorful dishes that everyone will enjoy, yet are still good for you, then this is the cookbook for you!Chef Paul's new book offers not only recipes but a model for anyone who wants to modify his or her cooking to minimize the use of less healthful ingredients, yet retain the rich taste and texture that make them so delicious. For instance, he uses puréed dried beans and reduced fruit juices to create viscosity and enhance flavors. Both add an enormous amount of richness with virtually no fat. Chef Paul provides you with specific recipes to show you how these ingredients work, and encourages you to try them with all your favorite dishes. To make rich, flavorful sauces and gravies for great-tasting meat, poultry, or fish—without a drop of oil, butter, shortening, or other fat—he has developed recipes in which dry flour is browned before adding it to the dish. And he always tells you to start with a hot pan, so you can "bronze," or "caramelize," an ingredient without any added fat. These techniques will make all your food taste better—new recipes as well as your favorite standbys. Perhaps the most exciting portion of this book is the chapter on Magic Brightening Broths. These delicious broths are based upon defatted stocks, and get extra goodness from carefully balanced seasonings that enhance but don't overwhelm the flavors of foods cooked in them. Chef Paul envisions that once you've discovered howeasy and enjoyable Magic Brightening is, you and your friends and family will want to cook this way several times a month. From breads and breakfasts, through main and side dishes, to desserts and snacks, Chef Paul has streamlined his favorite recipes. He's taken out as much fat as possible, leaving the texture, the richness, and the taste for which he's famous. This is not a diet book, but one dedicated to healthful ways to cook. Some text and images that appeared in the print edition of this book are unavailable in the electronic edition due to rights reasons.

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Page Count

231

Publisher

Harper Collins

Published Date

ISBN 10

0062030477

ISBN 13

9780062030474

Chef Prudhomme's Louisiana Kitchen

By: Paul Prudhomme

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Chef Prudhomme's Louisiana Kitchen

By: Paul Prudhomme

Here for the first time the famous food of Louisiana is presented in a cookbook written by a great creative chef who is himself world-famous. The extraordinary Cajun and Creole cooking of South Louisiana has roots going back over two hundred years, and today it is the one really vital, growing regional cuisine in America. No one is more responsible than Paul Prudhomme for preserving and expanding the Louisiana tradition, which he inherited from his own Cajun background. Chef Prudhomme's incredibly good food has brought people from all over America and the world to his restaurant, K-Paul's Louisiana Kitchen, in New Orleans. To set down his recipes for home cooks, however, he did not work in the restaurant. In a small test kitchen, equipped with a home-size stove and utensils normal for a home kitchen, he retested every recipe two and three times to get exactly the results he wanted. Logical though this is, it was an unprecedented way for a chef to write a cookbook. But Paul Prudhomme started cooking in his mother's kitchen when he was a youngster. To him, the difference between home and restaurant procedures is obvious and had to be taken into account. So here, in explicit detail, are recipes for the great traditional dishes--gumbos and jambalayas, Shrimp Creole, Turtle Soup, Cajun "Popcorn," Crawfish Etouffee, Pecan Pie, and dozens more--each refined by the skill and genius of Chef Prudhomme so that they are at once authentic and modern in their methods. Chef Paul Prudhomme's Louisiana Kitchen is also full of surprises, for he is unique in the way he has enlarged the repertoire of Cajun and Creole food, creating new dishes and variations within the old traditions. Seafood Stuffed Zucchini with Seafood Cream Sauce, Panted Chicken and Fettucini, Veal and Oyster Crepes, Artichoke Prudhomme--these and many others are newly conceived recipes, but they could have been created only by a Louisiana cook. The most famous of Paul Prudhomme's original recipes is Blackened Redfish, a daringly simple dish of fiery Cajun flavor that is often singled out by food writers as an example of the best of new American regional cooking. For Louisianians and for cooks everywhere in the country, this is the most exciting cookbook to be published in many years.

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Page Count

362

Publisher

Harper Collins

Published Date

ISBN 10

0688028470

ISBN 13

9780688028473

Fiery Foods That I Love

By: Paul Prudhomme

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Fiery Foods That I Love

By: Paul Prudhomme

Chef Paul has traveled around the globe, brought back its flavors, and dreamed them into such mouthwatering, soul-satisfying recipes as Fire-Roasted Garlic Bread; Fennel and Split Pea Soup; Fried Eggplant coated in sesame seeds; Pepper Tomato Shrimp; Sweet Beef and Fresh Chiles; Smothered Potatoes, Cabbage, and Andouille; and much, much more. And he's even added his "Too Hot for Mrs. Podunk" recipes for those of you hungry for five-alarm flavor. Those in search of Chef Paul's favorites, just look for his trademark cap.

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370

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Harper Collins

Published Date

ISBN 10

006203183X

ISBN 13

9780062031839

Chef Paul Prudhomme's Pure Magic

By: Paul Prudhomme

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Chef Paul Prudhomme's Pure Magic

By: Paul Prudhomme

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209

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Harper Collins

Published Date

ISBN 10

0062030523

ISBN 13

9780062030528

Chef Paul Prudhomme's Louisiana Kitchen

By: Paul Prudhomme

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Chef Paul Prudhomme's Louisiana Kitchen

By: Paul Prudhomme

Here for the first time, the famous food of Louisiana is presented in a cookbook written by a great creative chef who is himself world-famous. The extraordinary Cajun and Creole cooking of South Louisiana has roots going back over two hundred years, and today it is the one really vital, growing regional cuisine in America. No one is more responsible than Paul Prudhomme for preserving and expanding the Louisiana tradition, which he inherited from his own Cajun background. Chef Prudhomme's incredibly good food has brought people from all over America and the world to his restaurant, K-Paul's Louisiana Kitchen, in New Orleans. To set down his recipes for home cooks, however, he did not work in the restaurant. In a small test kitchen, equipped with a home-size stove and utensils normal for a home kitchen, he retested every recipe two and three times to get exactly the results he wanted. Logical though this is, it was an unprecedented way for a chef to write a cookbook. But Paul Prudhomme started cooking in his mother's kitchen when he was a youngster. To him, the difference between home and restaurant procedures is obvious and had to be taken into account. So here, in explicit detail, are recipes for the great traditional dishes--gumbos and jambalayas, Shrimp Creole, Turtle Soup, Cajun "Popcorn," Crawfish Etouffee, Pecan Pie, and dozens more--each refined by the skill and genius of Chef Prudhomme so that they are at once authentic and modern in their methods. Chef Paul Prudhomme's Louisiana Kitchen is also full of surprises, for he is unique in the way he has enlarged the repertoire of Cajun and Creole food, creating new dishes and variations within the old traditions. Seafood Stuffed Zucchini with Seafood Cream Sauce, Panted Chicken and Fettucini, Veal and Oyster Crepes, Artichoke Prudhomme--these and many others are newly conceived recipes, but they could have been created only by a Louisiana cook. The most famous of Paul Prudhomme's original recipes is Blackened Redfish, a daringly simple dish of fiery Cajun flavor that is often singled out by food writers as an example of the best of new American regional cooking. For Louisianians and for cooks everywhere in the country, this is the most exciting cookbook to be published in many years.

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362

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Harper Collins

Published Date

ISBN 10

0062039423

ISBN 13

9780062039422

Chef Paul Prudhomme's Louisiana Tastes

Exciting Flavors from the State that Cooks

By: Paul Prudhomme

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Chef Paul Prudhomme's Louisiana Tastes

Exciting Flavors from the State that Cooks

By: Paul Prudhomme

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378

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Harper Collins

Published Date

ISBN 10

0062030493

ISBN 13

9780062030498

Chef Paul Prudhomme's Louisiana Cajun Magic Cookbook

By: Paul Prudhomme

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Chef Paul Prudhomme's Louisiana Cajun Magic Cookbook

By: Paul Prudhomme

Recipes based on Prodhomme's Cajun Magic herb and spice blends.

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100

Published Date

ISBN 10

0881767689

ISBN 13

9780881767681

A History Lover's Guide to Kansas City

By: Paul Kirkman

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A History Lover's Guide to Kansas City

By: Paul Kirkman

Discover the sights, sounds, and rich history of Kansas City—from ancient burial mounds to a world-class jazz museum. Kansas City is often seen as a “cow town” with great barbecue and steaks. But it’s also a city with more boulevards than Paris and more working fountains than Rome. There are burial mounds that date back more than two thousand years. The National World War I Museum and Memorial, opened in 1926, stands more than two hundred feet tall. Leila’s Hair Museum has a collection that brings tourists from all over the nation. The Kansas City Jazz Museum features a historic district and world-class museum that document a time when dance halls, cabarets, speakeasies, and even honky-tonks and juke joints fostered the development of a new musical style. Join Missouri historian Paul Kirkman as he cuts a trail past the stockyards and takes you on a tour into the heart of America—Kansas City. Includes photos and information on Kansas City landmarks

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145

Publisher

Arcadia Publishing

Published Date

ISBN 10

1439670277

ISBN 13

9781439670279

Ten Restaurants That Changed America

By: Paul Freedman

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Ten Restaurants That Changed America

By: Paul Freedman

Finalist for the IACP Cookbook Award A Washington Post Notable Book of the Year A Smithsonian Best Food Book of the Year Longlisted for the Art of Eating Prize Featuring a new chapter on ten restaurants changing America today, a “fascinating . . . sweep through centuries of food culture” (Washington Post). Combining an historian’s rigor with a food enthusiast’s palate, Paul Freedman’s seminal and highly entertaining Ten Restaurants That Changed America reveals how the history of our restaurants reflects nothing less than the history of America itself. Whether charting the rise of our love affair with Chinese food through San Francisco’s fabled Mandarin; evoking the poignant nostalgia of Howard Johnson’s, the beloved roadside chain that foreshadowed the pandemic of McDonald’s; or chronicling the convivial lunchtime crowd at Schrafft’s, the first dining establishment to cater to women’s tastes, Freedman uses each restaurant to reveal a wider story of race and class, immigration and assimilation. “As much about the contradictions and contrasts in this country as it is about its places to eat” (The New Yorker), Ten Restaurants That Changed America is a “must-read” (Eater) that proves “essential for anyone who cares about where they go to dinner” (Wall Street Journal Magazine).

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Page Count

596

Publisher

Liveright Publishing

Published Date

ISBN 10

1631492462

ISBN 13

9781631492464

New Woman Fiction, 1881-1899, Part III vol 7

By: Carolyn W de la L Oulton,Andrew King,Paul March-Russell

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New Woman Fiction, 1881-1899, Part III vol 7

By: Carolyn W de la L Oulton,Andrew King,Paul March-Russell

The novels in this collection include one by a fierce opponent to the New Woman movement, as well as two from women whose work can be seen as archetypal New Woman fiction.

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495

Publisher

Routledge

Published Date

ISBN 10

1351221523

ISBN 13

9781351221528

Platonism

Ancient and Modern

By: Paul Shorey

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Platonism

Ancient and Modern

By: Paul Shorey

This title is part of UC Press's Voices Revived program, which commemorates University of California Press’s mission to seek out and cultivate the brightest minds and give them voice, reach, and impact. Drawing on a backlist dating to 1893, Voices Revived makes high-quality, peer-reviewed scholarship accessible once again using print-on-demand technology. This title was originally published in 1938.

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268

Publisher

Univ of California Press

Published Date

ISBN 10

0520312945

ISBN 13

9780520312944

The Nobel Prize and the Formation of Contemporary World Literature

By: Paul Tenngart

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The Nobel Prize and the Formation of Contemporary World Literature

By: Paul Tenngart

An exploration of the history, ambitions, and impact of the Nobel Prize in literature as it gained a central position in 20th-century global literary culture. Few scholars would deny that the Nobel Prize is the most prestigious literary award in the world. But what mechanisms made it possible for 18 Swedish intellectuals to become the world's most influential literary critics? Paul Tenngart argues that the Nobel Prize in literature has become a special kind of international canonization: exerted from a non-central, semi-peripheral position, the award sometimes confirms and reinforces hierarchical relations between literary languages and cultures, and sometimes disturbs established patterns of dominance and dependence. Drawing from a wide range of contemporary theories and methods, this multifaceted history of the Nobel Prize questions how the Swedish Academy has managed to keep the prize's global status through all the violent international crises of the last 120 years; how the selection of laureates shaped the idea of 'universal' literary values and defined literary quality across languages and cultures; and what impact the prize has had on the distribution and significance of particular works, literatures and languages. The Nobel Prize and the Formation of Contemporary World Literature explores the history and impact of the Nobel Prize in literature from the first award in 1901 through recent controversies involving Bob Dylan and #MeToo, arguing that the prize is a unique performative act that has been – and still is – central in our continual and collective construction of world literature.

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461

Publisher

Bloomsbury Publishing USA

Published Date

ISBN 10

1501382136

ISBN 13

9781501382130

American Cuisine: And How It Got This Way

By: Paul Freedman

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American Cuisine: And How It Got This Way

By: Paul Freedman

Paul Freedman’s gorgeously illustrated history is “an epic quest to locate the roots of American foodways and follow changing tastes through the decades, a search that takes [Freedman] straight to the heart of American identity” (William Grimes). Hailed as a “grand theory of the American appetite” (Rien Fertel, Wall Street Journal), food historian Paul Freedman’s American Cuisine demonstrates that there is an exuberant, diverse, if not always coherent, American cuisine that reflects the history of the nation itself. Combining historical rigor and culinary passion, Freedman underscores three recurrent themes—regionality, standardization, and variety—that shape a “captivating history” (Drew Tewksbury, Los Angeles Times) of American culinary habits from post-colonial days to the present. The book is also filled with anecdotes that will delight food lovers: · how dry cereal was created by William Kellogg for people with digestive problems; · that Chicken Parmesan is actually an American invention; · and that Florida Key-Lime Pie, based on a recipe developed by Borden’s condensed milk, goes back only to the 1940s. A new standard in culinary history, American Cuisine is an “an essential book” (Jacques Pepin) that sheds fascinating light on a past most of us thought we never had.

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632

Publisher

Liveright Publishing

Published Date

ISBN 10

1631494635

ISBN 13

9781631494635

Paul Verlaine

A Bilingual Selection of His Verse

By: Paul Verlaine

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Paul Verlaine

A Bilingual Selection of His Verse

By: Paul Verlaine

Crowned “Prince of Poets” in his later years, Paul Verlaine stands out among the iconoclastic founders of French modernist verse. This diglot anthology offers the most comprehensive selection of Verlaine’s poetry available in English translation. Verlaine’s famous works are presented here alongside poems never previously translated into English, including neglected political works and prison pieces only recently brought to light, which reveal social, homoerotic, and even pornographic inspirations. The poems are organized not by collections and date of publication but by themes and time of composition. This innovation, along with Valazza’s extensive supporting materials, will help the curious student or scholar explore the master poet’s work in the context of his troubled life: from the beginning of his literary career among the Parnassians to his affair with Rimbaud and the end of his marriage, his time in prison, and his bohemian lifestyle up to his death in 1896. Verlaine, the poet of ambiguity, has always been a challenge to translate. Rosenberg expertly crafts language that privileges the musicality of Verlaine’s verse while respecting each poem’s meaning and pace. Featuring 192 poems in French with English translations, this collection will appeal to scholars and poetry enthusiasts alike.

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Page Count

357

Publisher

Penn State Press

Published Date

ISBN 10

0271086335

ISBN 13

9780271086330

The Invention of Sustainability

Nature and Destiny, c.1500–1870

By: Paul Warde

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The Invention of Sustainability

Nature and Destiny, c.1500–1870

By: Paul Warde

The issue of sustainability, and the idea that economic growth and development might destroy its own foundations, is one of the defining political problems of our era. This groundbreaking study traces the emergence of this idea, and demonstrates how sustainability was closely linked to hopes for growth, and the destiny of expanding European states, from the sixteenth century. Weaving together aspirations for power, for economic development and agricultural improvement, and ideas about forestry, climate, the sciences of the soil and of life itself, this book sets out how new knowledge and metrics led people to imagine both new horizons for progress, but also the possibility of collapse. In the nineteenth century, anxieties about sustainability, often driven by science, proliferated in debates about contemporary and historical empires and the American frontier. The fear of progress undoing itself confronted society with finding ways to live with and manage nature.

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421

Publisher

Cambridge University Press

Published Date

ISBN 10

1108663699

ISBN 13

9781108663694

Flood Risk Change

A Complexity Perspective

By: Andreas Paul Zischg

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Flood Risk Change

A Complexity Perspective

By: Andreas Paul Zischg

Flood Risk Change: A Complexity Perspective focuses on the dynamic nature of flood risks and follows a systemic approach - including environmental, socioeconomic and socio-technical factors for modeling and managing flood risk change. Readers will gain a more complete picture of the topic for understanding the complexity of flood risk change, both from human and natural causes of flooding. The book includes a mix of theory (introduction to complex system science from the flood risk management perspective) and case studies. It features maps and figures focusing on the system components as well as on the dynamic interactions between the drivers of change. Researchers studying flood risk, environmental engineering, disaster risk reduction, and land use, as well as those in industry and responsible for policy, will find this an invaluable resource. - Comprehensive overview of key drivers of change, including both natural drivers and socioeconomic drivers - Presents different modeling frameworks and setups for considering complexity in flood risk analysis and management - Includes both theoretical research and practical applications as told through case studies

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Page Count

316

Publisher

Elsevier

Published Date

ISBN 10

012823010X

ISBN 13

9780128230107

Historical Gazetteer of the United States

By: Paul T. Hellmann

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Historical Gazetteer of the United States

By: Paul T. Hellmann

The first place-by-place chronology of U.S. history, this book offers the student, researcher, or traveller a handy guide to find all the most important events that have occurred at any locality in the United States.

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1666

Publisher

Routledge

Published Date

ISBN 10

1135948593

ISBN 13

9781135948597

Selected Poems

By: Paul Verlaine

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Selected Poems

By: Paul Verlaine

`Verlaine, possessed by the madnesses of love, brimming over with desires and prayers, the rebel railing against the complacent platitudes of society, of love, of language'. Jean Rousselot Verlaine ranks alongside Baudelaire, Mallarmé, and Rimbaud as one of the most outstanding poets of late nineteenth-century France whose work is associated with the early Symbolists, the Decadents, and the Parnassiens. Remarkable not only for his delicacy and exquisitely crafted verse, Verlaine is also the poet of strong emotions and appetites, with an unrivalled gift for the sheer music of poetry, and an inventive approach to its technique. This bilingual edition provides the most comprehensive selection of his poetry yet, offering some 170 poems in lively and fresh translations and providing a lucid introduction which illuminates Verlaine's poetic form within the context of French Impressionism and the poetry of sensation. Parallel text ABOUT THE SERIES: For over 100 years Oxford World's Classics has made available the widest range of literature from around the globe. Each affordable volume reflects Oxford's commitment to scholarship, providing the most accurate text plus a wealth of other valuable features, including expert introductions by leading authorities, helpful notes to clarify the text, up-to-date bibliographies for further study, and much more.

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368

Publisher

Oxford University Press

Published Date

ISBN 10

0191029270

ISBN 13

9780191029271

Judeo-Romance Linguistics (RLE Linguistics E: Indo-European Linguistics)

A Bibliography (Latin, Italo-, Gallo-, Ibero-, and Rhaeto-Romance except Castilian)

By: Paul Wexler

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Judeo-Romance Linguistics (RLE Linguistics E: Indo-European Linguistics)

A Bibliography (Latin, Italo-, Gallo-, Ibero-, and Rhaeto-Romance except Castilian)

By: Paul Wexler

A separate bibliographic treatment of the Judeo-Romance languages should facilitate a deeper appreciation of the contributions that they may make to Romance linguistics in general. Up until now, Judeo-Romance topics have scarcely been canvassed in Romance linguistic bibliographies. It is hoped that this new book serves to popularize the field of Judeo-Romance languages both among students of general Romance and comparative Jewish linguistics.

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Page Count

211

Publisher

Routledge

Published Date

ISBN 10

1317918762

ISBN 13

9781317918769

War Diaries

Notebooks from a Phoney War, November 1939-March 1940

By: Jean-Paul Sartre

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War Diaries

Notebooks from a Phoney War, November 1939-March 1940

By: Jean-Paul Sartre

During the phony war that preceded the invasion of France, between late 1939 and the summer of 1940, the young Jean-Paul Sartre was stationed in his native Alsace as part of a meteorological unit. He used his considerable periods of spare time, between mundane duties like watching weather balloons, to make a series of notes on philosophy, literature, politics, history and autobiography that anticipate the themes of his later masterpieces, and often surpass them in literary verve and directness. These War Diaries form a portrait of Sartre in his most intense and brilliant phase. With them the twentieth century's most remarkable and public philosopher has provided us with a fitting posthumous monument to his honest and creativity.

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396

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Verso

Published Date

ISBN 10

1859842380

ISBN 13

9781859842386

Catalogue of the Benthic Marine Algae of the Indian Ocean

By: Paul C. Silva,Philip W. Basson,Richard L. Moe

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Catalogue of the Benthic Marine Algae of the Indian Ocean

By: Paul C. Silva,Philip W. Basson,Richard L. Moe

This catalogue, which integrates nearly 35,000 records of benthic marine algae from the Indian Ocean into a taxonomic classification comprising 3,355 specific and infraspecific taxa in 629 genera, will greatly facilitate future work in this region. The bibliography of 4,000 references is the largest list of phycological literature ever published. The extensive taxonomic and nomenclatural notes are of paramount importance.

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1282

Publisher

Univ of California Press

Published Date

ISBN 10

052091581X

ISBN 13

9780520915817

Cities in the International Marketplace

The Political Economy of Urban Development in North America and Western Europe

By: H. V. Savitch,Paul Kantor

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Cities in the International Marketplace

The Political Economy of Urban Development in North America and Western Europe

By: H. V. Savitch,Paul Kantor

Does globalization menace our cities? Are cities able to exercise democratic rule and strategic choice when international competition increasingly limits the importance of place? Cities in the International Marketplace looks at the political responses of ten cities in North America and Western Europe as they grappled with the forces of global restructuring during the past thirty years. H. V. Savitch and Paul Kantor conclude that cities do have choices in city building and that they behave strategically in the international marketplace. Rather than treating cities through case studies, this book undertakes rigorous systematic comparison. In doing so it provides an innovative theory that explains how city governments bargain in the capital investment process to assert their influence. The authors examine the role of economic conditions and intergovernmental politics as well as local democratic institutions and cultural values. They also show why cities vary in their approaches to urban development. They portray how cities are constrained by the dynamics of the global economy but are not its prisoners. Further, they explain why some urban communities have more maneuverability than do others in the economic development game. Local governance, culture, and planning can combine with economic fortune and national urban policies to provide resources that expand or contract the scope for choice. This clearly written book analyzes the political economy of development in Detroit, Houston, and New York in the United States; Toronto in Canada; Paris and Marseilles in France; Milan and Naples in Italy; and Glasgow and Liverpool in Great Britain.

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478

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Princeton University Press

Published Date

ISBN 10

0691186502

ISBN 13

9780691186504

Bullies in Power

By: Sergeant (Ret’d) Paul M. Lagace CD, BA

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Bullies in Power

By: Sergeant (Ret’d) Paul M. Lagace CD, BA

Bullies in Power is written from the heart with a down-to-earth style intended to move the reader along a path of life as experienced by a family dealing with the challenges of poverty and racially-motivated abusive authorities. This book conveys a powerful message that love, hope and determination provide the tools necessary to overcome lifes challenges. Not what I expected at all. When I began reading the manuscript I found it mesmerizing and had to read it all before putting it down. Ken Salter, BSW, RSW. Bullies in Power captivated me emotionally and spiritually. I couldnt help but admire the love and courage shared by this family Bernie Rothenburger, editor. There are many ways to tell a story but Bullies in Power reflects honesty at its most primitive level. There is no mistaking what the writer means. The facts are beyond contesting and so clearly presented that the reader feels the emotional content of the events described. Its as though the reader is living the experience.

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270

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AuthorHouse

Published Date

ISBN 10

1463489293

ISBN 13

9781463489298

Heat and Moisture Transfer between Human Body and Environment

By: Jean-Paul Fohr

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Heat and Moisture Transfer between Human Body and Environment

By: Jean-Paul Fohr

Human adaptation under cold or hot temperatures has always required specific fabrics for clothing. Sports or protective garment companies propose to improve performance or safety. Behind thermal comfort lays many physical/physiological topics: human thermoregulation loop, natural or forced convection, heat and vapor transfer through porous textile layers, solar and infrared radiation effects. This book leads through progressive and pedagogic stages to discern the weight of all the concerned physical parameters.

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178

Publisher

John Wiley & Sons

Published Date

ISBN 10

1119245605

ISBN 13

9781119245605

Jacobin Republic Under Fire

The Federalist Revolt in the French Revolution

By: Paul R. Hanson

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Jacobin Republic Under Fire

The Federalist Revolt in the French Revolution

By: Paul R. Hanson

It is time for a major work of synthetic interpretation, and this is what The Jacobin Republic Under Fire offers.".

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282

Publisher

Penn State Press

Published Date

ISBN 10

0271047925

ISBN 13

9780271047928

The World in a Skillet

A Food Lover's Tour of the New American South

By: Paul Knipple,Angela Knipple

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The World in a Skillet

A Food Lover's Tour of the New American South

By: Paul Knipple,Angela Knipple

Paul and Angela Knipple's culinary tour of the contemporary American South celebrates the flourishing of global food traditions "down home." Drawing on the authors' firsthand interviews and reportage from Richmond to Mobile and enriched by a cornucopia of photographs and original recipes, the book presents engaging, poignant profiles of a host of first-generation immigrants from all over the world who are cooking their way through life as professional chefs, food entrepreneurs and restaurateurs, and home cooks. Beginning the tour with an appreciation of the South's foundational food traditions--including Native American, Creole, African American, and Cajun--the Knipples tell the fascinating stories of more than forty immigrants who now call the South home. Not only do their stories trace the continuing evolution of southern foodways, they also show how food is central to the immigrant experience. For these skillful, hardworking immigrants, food provides the means for both connecting with the American dream and maintaining cherished ethnic traditions. Try Father Vien's Vietnamese-style pickled mustard greens, Don Felix's pork ribs, Elizabeth Kizito's Ugandan-style plantains in peanut sauce, or Uli Bennevitz's creamy beer soup and taste the world without stepping north of the Mason-Dixon line.

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290

Publisher

Univ of North Carolina Press

Published Date

ISBN 10

0807869961

ISBN 13

9780807869963

The Penguin Companion to Classical Music

By: Paul Griffiths

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The Penguin Companion to Classical Music

By: Paul Griffiths

This superbly authoratitive new work provides a comprehensive A-Z guide to some 1000 years of Western music. It explores in detail the lives and achievements of a vast range of composers, as well as looking at such key topics as music history (from medieval plainchant to contemporary minimalism), performers, theory and jargon. Throught Griffiths skilfully blends lightly worn scholarship with personal insight, whether examining the emotional colouring that different musical keys achieve or charting the rise and development of the symphony.

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Page Count

1412

Publisher

Penguin UK

Published Date

ISBN 10

0141909765

ISBN 13

9780141909769

Book's by Paul Prudhomme

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