The Artists' and Writers' Cookbook

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The Artists' and Writers' Cookbook

The Artists' and Writers' Cookbook

A Collection of Stories with Recipes

  • Author: Natalie Eve Garrett
  • Publisher: N.A
  • ISBN: 9781576877883
  • Category:
  • Page: 176
  • View: 9919
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Inspired by a book from 1961, the original Artists' & Writers' Cookbook included brief anecdotes and recipes from the likes of Marcel Duchamp, Man Ray, Marianne Moore and Harper Lee. This new, illustrated version includes essays with recipes from Neil Gaiman, Joyce Carol Oates, Marina Abramovic, Nelson DeMille, T.C. Boyle, Ed Ruscha, Aimee Bender, Sanford Biggers, Alice Hoffman, Gregory Crewdson, Edwidge Danticat, John Currin, Paul Muldoon, Francesca Lia Block, Anthony Doerr, Heidi Julavits, Padgett Powell, Leanne Shapton, James Franco and many others.

The New Great American Writers Cookbook

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The New Great American Writers Cookbook

The New Great American Writers Cookbook

  • Author: Dean Faulkner Wells
  • Publisher: Univ. Press of Mississippi
  • ISBN: 9781604736861
  • Category: Authors, American
  • Page: N.A
  • View: 6169
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Cookery -- American Literature Published in 1981, "The Great American Writers Cookbook" was a treasure trove of recipes submitted by the country's most celebrated authors. This all-new collection, a fine follow-up for a new era, features recipes that range from peanut butter sandwiches to eggplant caviar, with dishes-and anecdotes-offered by writers of every imaginable stripe, ethnicity, region, and culture in America. Contemporary novelists such as National Book Award winners Jonathan Franzen and the late, great Bernard Malamud share space with columnists Dave Barry, P. J. O'Rourke, and Christopher Buckley, with journalists and novelists Andrei Codrescu, Anna Quindlen, and John Berendt, and with poet and novelist Sandra Cisneros. The interspersing of recipes from older and younger generations reveals cookery as creatively diverse as the writings from David Guterson, T. C. Boyle, Elizabeth McCracken, and former First Lady Barbara Bush. This unusually tangy assortment of more than 150 recipes runs the gamut from tofu to heart-clogging chili. Writers play fast and loose with ingredients and forewarn readers planning to try them that some of the most seductive recipes are loaded with cholesterol. With such temptations as "Thighs of Delight," "Crevettes Desir," a "sexy spaghetti sauce," and a lemon icebox pie that allegedly elicits proposals of marriage, the recipes-and stories revealing their origins-is enticing, bizarre, and promisingly tasty. The collection gives particular emphasis to contemporary southern writers-Padgett Powell, Jack Butler, Larry Brown, Ellen Gilchrist, and Josephine Humphreys, among others, although their recipes are often far from being quintessentially "Southern." Scintillating with writerly antics and witty histories as transfixing as the recipes themselves, "The New Great American Writers Cookbook" is not just for daring cooks. It's also a collector's item for food-doting lovers of American literature. Dean Faulkner Wells lives and writes in Oxford, Mississippi. She is the editor of "The Great American Writers Cookbook," "The Best of Bad Faulkner," "The Great American Politicians Cookbook," and "Ghosts of Rowan Oak." Her work has been published in the "Paris Review," "Parade," "Playboy," "Ladies' Home Journal," "Southern Living," and other periodicals. Julia Reed is a senior writer at "Vogue" and a contributor to the "New York Times" magazine, writing about food.

The Modern Art Cookbook

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The Modern Art Cookbook

The Modern Art Cookbook

  • Author: Mary Ann Caws
  • Publisher: Reaktion Books
  • ISBN: 9781780239132
  • Category:
  • Page: 256
  • View: 1363
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Matisse, Picasso, Hockney--they may not have been from the same period, but they all painted still lifes of food. And they are not alone. Andy Warhol painted soup cans, Claes Oldenburg sculpted an ice cream cone on the top of a building in Cologne, Jack Kerouac's Sal ate apple pie across the country, and Truman Capote served chicken hash at the Black and White Ball. Food has always played a role in art, but how well and what did the artists themselves eat? Exploring a panoply of artworks of food, cooking, and eating from Europe and the Americas, The Modern Art Cookbook opens a window into the lives of artists, writers, and poets in the kitchen and the studio throughout the twentieth century and beyond. From the early moderns to the impressionists; from symbolists to cubists and surrealists; from the Beats to the abstractionists of the New York School, Mary Ann Caws surveys how artists and writers have eaten, cooked, and depicted food. She examines the parallels between the art of cuisine and the visual arts and literature, using artworks, diaries, novels, letters, and poems to illuminate the significance of particular ingredients and dishes in the lives of the world's greatest artists. In between, she supplies numerous recipes from these artists--including Ezra Pound's poetic eggs, C�zanne's baked tomatoes, and Monet's madeleines--alongside one hundred color illustrations and thought-provoking selections from both poetry and prose. A joyous and illuminating guide to the art of food, The Modern Art Cookbook is a feast for the mind as well as the palate.

The Art of Aging

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The Art of Aging

The Art of Aging

Celebrating the Authentic Aging Self

  • Author: Alice Matzkin,Richard Matzkin
  • Publisher: Sentient Publications
  • ISBN: 1591810817
  • Category: Art
  • Page: 160
  • View: 4670
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A couple, both artists, take a penetrating look at aging through a series of projects that confront their fear and curiosity about growing old. They explore physical changes, sensuality and relationships, aging parents, spirituality and death. Drawing on their personal experiences and the wisdom of older mentors, they conclude that their elder years can be a time of ripening and harvest rather than stagnation and despair. The profusely illustrated book contains a wealth of inspiration, especially for those about to enter old age.

Eat Joy

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Eat Joy

Eat Joy

Stories & Comfort Food from 31 Celebrated Writers

  • Author: Natalie Garrett
  • Publisher: Black Balloon Publishing
  • ISBN: 9781936787791
  • Category: Cooking
  • Page: 176
  • View: 2395
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An illustrated anthology of essays about the comfort foods--and recipes--that helped writers survive painful times in their lives. With contributions from Chimamanda Ngozi Adichie, Anthony Doerr, Colum McCann, Lev Grossman, Carmen Maria Machado, Claire Messud, Maile Meloy, Alexander Chee, Edwidge Danticat, and many more

The Essential New York Times Cookbook: Classic Recipes for a New Century

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The Essential New York Times Cookbook: Classic Recipes for a New Century

The Essential New York Times Cookbook: Classic Recipes for a New Century

  • Author: Amanda Hesser
  • Publisher: W. W. Norton & Company
  • ISBN: 0393247678
  • Category: Cooking
  • Page: 960
  • View: 2790
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A New York Times bestseller and Winner of the James Beard Award: All the best recipes from 150 years of distinguished food journalism—a volume to take its place in America's kitchens alongside Mastering the Art of French Cooking and How to Cook Everything. Amanda Hesser, co-founder and CEO of Food52 and former New York Times food columnist, brings her signature voice and expertise to this compendium of influential and delicious recipes from chefs, home cooks, and food writers. Devoted Times subscribers will find the many treasured recipes they have cooked for years—Plum Torte, David Eyre's Pancake, Pamela Sherrid's Summer Pasta—as well as favorites from the early Craig Claiborne New York Times Cookbook and a host of other classics—from 1940s Caesar salad and 1960s flourless chocolate cake to today's fava bean salad and no-knead bread. Hesser has cooked and updated every one of the 1,000-plus recipes here. Her chapter introductions showcase the history of American cooking, and her witty and fascinating headnotes share what makes each recipe special. The Essential New York Times Cookbook is for people who grew up in the kitchen with Claiborne, for curious cooks who want to serve a nineteenth-century raspberry granita to their friends, and for the new cook who needs a book that explains everything from how to roll out dough to how to slow-roast fish—a volume that will serve as a lifelong companion.

Ham Biscuits, Hostess Gowns, and Other Southern Specialties

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Ham Biscuits, Hostess Gowns, and Other Southern Specialties

Ham Biscuits, Hostess Gowns, and Other Southern Specialties

An Entertaining Life (with Recipes)

  • Author: Julia Reed
  • Publisher: St. Martin's Press
  • ISBN: 1466828536
  • Category: Cooking
  • Page: 272
  • View: 8824
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Southern humorist Julia Reed celebrates Southern food, Southern women, and the Southern penchant for enjoying good times in this collection of her food writing. Julia Reed spends a lot of time thinking about ham biscuits. And cornbread and casseroles and the surprisingly modern ease of donning a hostess gown for one's own party. In Ham Biscuits, Hostess Gowns and Other Southern Specialties Julia Reed collects her thoughts on good cooking and the lessons of gracious entertaining that pass from one woman to another, and takes the reader on a lively and very personal tour of the culinary -- and social -- South. In essays on everything from pork chops to the perfect picnic Julia Reed revels in the simple good qualities that make the Southern table the best possible place to pull up a chair. She expounds on: the Southerner's relentless penchant for using gelatin why most things taste better with homemade mayonnaise the necessity of a holiday milk punch (and, possibly, a Santa hat) how best to "cook for compliments" (at least one squash casserole and Lee Bailey's barbequed veal are key). She provides recipes for some of the region's best-loved dishes (cheese straws, red velvet cake, breakfast shrimp), along with her own variations on the classics, including Fried Oysters Rockefeller Salad and Creole Crab Soup. She also elaborates on worthwhile information every hostess would do well to learn: the icebreaking qualities of a Ramos gin fizz and a hot crabmeat canapé, for example; the "wow factor" intrinsic in a platter of devilled eggs or a giant silver punchbowl filled with scoops of homemade ice cream. There is guidance on everything from the best possible way to "eat" your luck on New Year's Day to composing a menu in honor of someone you love. Grace and hilarity under gastronomic pressure suffuse these essays, along with remembrances of her gastronomic heroes including Richard Olney, Mary Cantwell, and M.F.K. Fisher. Ham Biscuits, Hostess Gowns and Other Southern Specialties is another great book about the South from Julia Reed, a writer who makes her experiences in—and out of—the kitchen a joy to read.

The Great American Writers' Cookbook

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The Great American Writers' Cookbook

The Great American Writers' Cookbook

  • Author: Dean Faulkner Wells
  • Publisher: N.A
  • ISBN: N.A
  • Category: Cooking
  • Page: 221
  • View: 5381
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Contact

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Contact

Contact

The San Francisco Collection of New Writing, Art and Ideas

  • Author: N.A
  • Publisher: N.A
  • ISBN: N.A
  • Category: Literary Collections
  • Page: N.A
  • View: 7471
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