Willa Cather's novels were neglected after her death, but a new generation of readers has greeted her work with enthusiasm. This feminist study, which draws extensively on Cather's unpublished letters, analyses how she overcame the difficulties which beset a woman writer in the mid-West during the early part of the century. It shows how her absorption in European culture influenced her perception of America and enabled her to produce some of the most compelling literature of modern times. Susie Thomas's highly readable account will be welcomed by all those studying Cather's work. Contents: Willa Cather 1873-1947; To Bayreuth and Back Again: R The Troll Garden, The Song of the Lark, One of Ours, Uncle Valentine; From Horse Opera to Homesteads: O Pioneers ; The Golden Girl of the West: My Antonia; Time's Fool and A Lost Lady; To Speak of the Woe That is in Marriage: The Professor's House; The Chemistry of Colour: Death Comes For the Archbishop and Shadows on the Rock; Testimony: Obscure Destinies, Sapphira and the Slave Girl, The Old Beauty and Others
Hanif Kureishi is one of the most exciting and controversial British writers who has produced significant work in a range of forms: plays, essays, novels, short stories and film. This guide introduces and sets in context the key debates about his work, and discusses his writing in relation to such issues as gender, postcolonial theory and British identity today. By exploring Kureishi's own statements and a wide range of critical perspectives, the guide provides a comprehensive resource for the study of one of the most important critical figures in contemporary culture.
Thomas Keller, chef/proprieter of Napa Valley's French Laundry, is passionate about bistro cooking. He believes fervently that the real art of cooking lies in elevating to excellence the simplest ingredients; that bistro cooking embodies at once a culinary ethos of generosity, economy, and simplicity; that the techniques at its foundation are profound, and the recipes at its heart have a powerful ability to nourish and please. So enamored is he of this older, more casual type of cooking that he opened the restaurant Bouchon, right next door to the French Laundry, so he could satisfy a craving for a perfectly made quiche, or a gratinéed onion soup, or a simple but irresistible roasted chicken. Now Bouchon, the cookbook, embodies this cuisine in all its sublime simplicity. But let's begin at the real beginning. For Keller, great cooking is all about the virtue of process and attention to detail. Even in the humblest dish, the extra thought is evident, which is why this food tastes so amazing: The onions for the onion soup are caramelized for five hours; lamb cheeks are used for the navarin; basic but essential refinements every step of the way make for the cleanest flavors, the brightest vegetables, the perfect balance—whether of fat to acid for a vinaigrette, of egg to liquid for a custard, of salt to meat for a duck confit. Because versatility as a cook is achieved through learning foundations, Keller and Bouchon executive chef Jeff Cerciello illuminate all the key points of technique along the way: how a two-inch ring makes for a perfect quiche; how to recognize the right hazelnut brown for a brown butter sauce; how far to caramelize sugar for different uses. But learning and refinement aside—oh those recipes! Steamed mussels with saffron, bourride, trout grenobloise with its parsley, lemon, and croutons; steak frites, beef bourguignon, chicken in the pot—all exquisitely crafted. And those immortal desserts: the tarte Tatin, the chocolate mousse, the lemon tart, the profiteroles with chocolate sauce. In Bouchon, you get to experience them in impeccably realized form. This is a book to cherish, with its alluring mix of recipes and the author's knowledge, warmth, and wit: "I find this a hopeful time for the pig," says Keller about our yearning for the flavor that has been bred out of pork. So let your imagination transport you back to the burnished warmth of an old-fashioned French bistro, pull up a stool to the zinc bar or slide into a banquette, and treat yourself to truly great preparations that have not just withstood the vagaries of fashion, but have improved with time. Welcome to Bouchon.
DIVIACP Award Winner 2019 marks the twenty-fifth anniversary of the acclaimed French Laundry restaurant in the Napa Valley—“the most exciting place to eat in the United States” (The New York Times). The most transformative cookbook of the century celebrates this milestone by showcasing the genius of chef/proprietor Thomas Keller himself. Keller is a wizard, a purist, a man obsessed with getting it right. And this, his first cookbook, is every bit as satisfying as a French Laundry meal itself: a series of small, impeccable, highly refined, intensely focused courses. Most dazzling is how simple Keller's methods are: squeegeeing the moisture from the skin on fish so it sautées beautifully; poaching eggs in a deep pot of water for perfect shape; the initial steeping in the shell that makes cooking raw lobster out of the shell a cinch; using vinegar as a flavor enhancer; the repeated washing of bones for stock for the cleanest, clearest tastes. From innovative soup techniques, to the proper way to cook green vegetables, to secrets of great fish cookery, to the creation of breathtaking desserts; from beurre monté to foie gras au torchon, to a wild and thoroughly unexpected take on coffee and doughnuts, The French Laundry Cookbook captures, through recipes, essays, profiles, and extraordinary photography, one of America's great restaurants, its great chef, and the food that makes both unique. One hundred and fifty superlative recipes are exact recipes from the French Laundry kitchen—no shortcuts have been taken, no critical steps ignored, all have been thoroughly tested in home kitchens. If you can't get to the French Laundry, you can now re-create at home the very experience Wine Spectator described as “as close to dining perfection as it gets.”
Susie Shellenberger has a pretty good idea about what's up with kids these days. The former full-time youth pastor and high teacher now fields more than 1,000 emails a month from teenage girls when she's not talking with them on her radio show or speaking to them from the stage at the Girls of Grace conferences. After penning more than 30 books, including Dear Diary, Girls Want to Know, and Girl Talk with God, she's turned her sights on the Bible. Her study guide series, written especially for girls, debuted with 1 and 2 Thessalonians and now continues to 1 and 2 Timothy. Highlighting the loving relationship between Paul, as mentor and Timothy as loyal disciple, she shows that Christianity is not just an emotional experience, but a conscious decision to engage in a trusting relationship with God. Using her own mentoring skills, she gently steers teenage girls towards a better understanding of their lives in Christ.
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