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.