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This first translation of Claudian's works since 1922 offers an
accessible, comprehensive overview of his varied works, with full
English translations, detailed notes, and glossary.
This definitive oyster bible and cookbook from expert food writer
Nils Bernstein delivers an array of tips, trivia, and history, plus
approachable recipes that celebrate the delicious bivalve. Behold
the oyster. Delicious, a little decadent, yet one of the healthiest
things to eat, and now completely sustainable and easily available.
And behold The Joy of Oysters, a smorgasbord of information,
recipes, tips, stories, history, and everything else the oyster
lover and the oyster curious could want to know. Learn how to
select the freshest, tastiest oysters. How to store, clean, shuck,
and serve. And why we no longer avoid eating them in months without
an r. But best of all, celebrate the joy of eating and cooking with
oysters, whether on the half shell--try one of seven sauces to
enhance them--to techniques for broiling, frying, roasting,
steaming, pickling, and poaching. Here's a classic Oysters
Rockefeller, an irresistible Oyster Po'Boy, a delicious Oyster
Stew. Plus oyster preparations from around the world, including
Japanese Oyster Rice, Irish Beef and Oyster Pie, a Filipino Oyster
Kinilaw, and Korean Oyster Fritters. An oyster shooter too. And
finally, discover the facts behind the oyster's reputation as an
aphrodisiac.
This first translation of Claudian's works since 1922 offers an
accessible, comprehensive overview of his varied works, with full
English translations, detailed notes, and glossary.
Inspired by the best restaurants, fondas, loncherias, and taco
stands in Mexico City and adapted for the home cook, Made in Mexico
is a delicious blend of classic regional and contemporary Mexican
cuisine from celebrated chef Danny Mena s hometown. Made in Mexico
mixes recipes inspired by Mexico City street food, local eateries,
and multi-starred restaurants, combining regional traditions and
global trends. In more than one hundred dishes for breakfast,
antojitos or snacks, salads and ceviches, main dishes, and
desserts, as well as staples such as salsa roja and tortillas, chef
Danny Mena shows American home cooks the depth and diversity of
true Mexican cooking in the capital city, with explanations for
proper technique and suggestions for ingredient variations.
Transportive photography from the streets, squares, markets,
fondas, and restaurants of Mexico City complements beautifully
plated dishes and an alfresco backyard dinner. Each recipe is
inspired by a different Mexico City restaurant, giving the book a
second life as a delicious image-filled guide to one of the word s
hottest culinary destinations. Fascinating sidebars illuminate
aspects of Mexican food culture and feature notable locations.
Hercules is the best-known character from classical mythology.
Seneca's play Hercules Furens presents the hero at a moment of
triumph turned to tragedy. Hercules returns from his final labor,
his journey to the Underworld, and then slaughters his family in an
episode of madness. This play exerted great influence on
Shakespeare and other Renaissance tragedians, and also inspired
contemporary adaptations in film, TV, and comics. Aimed at
undergraduates and non-specialists, this companion introduces the
play's action, historical context and literary tradition, critical
reception, adaptation, and performance tradition.
Hercules is the best-known character from classical mythology.
Seneca's play Hercules Furens presents the hero at a moment of
triumph turned to tragedy. Hercules returns from his final labor,
his journey to the Underworld, and then slaughters his family in an
episode of madness. This play exerted great influence on
Shakespeare and other Renaissance tragedians, and also inspired
contemporary adaptations in film, TV, and comics. Aimed at
undergraduates and non-specialists, this companion introduces the
play's action, historical context and literary tradition, critical
reception, adaptation, and performance tradition.
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