Author: Gwendolyn 1917- Brooks
Publisher: Hassell Street Press
ISBN: 9781014197863
Category :
Languages : en
Pages : 80
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Book Description
This work has been selected by scholars as being culturally important and is part of the knowledge base of civilization as we know it. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. To ensure a quality reading experience, this work has been proofread and republished using a format that seamlessly blends the original graphical elements with text in an easy-to-read typeface. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Author: Lori De Mori
Publisher:
ISBN: 9781844004621
Category : Cooking, Italian
Languages : en
Pages : 0
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Book Description
Tuscan food is some of the finest, and the Tuscan people are truly passionate about preserving their culinary heritage and regional ingredients. This tells the story of Tuscan food through 25 visual and written portraits of some of the region's most extraordinary gastronomic and food-related artisans. From a pasta maker to a bee keeper, a mushroom forager, a knife maker, a shepherd, and a chestnut grower. All of these individuals have been chosen for their particular genius and passion.The book also includes 90 authentic Tuscan recipes which have been contributed by the artisans to reflect the essential ingredients of Tuscany. As well as portraits of the artisans, the book also features truly superb photography from a leading photographer, including images of the producers themselves, their locations, their food and their work. The sumptuous pictures also capture the spirit of Tuscany - its abundant landscape, generous people and wonderful food.
Author: Gwendolyn Brooks
Publisher: HarperCollins Publishers
ISBN:
Category : African American families
Languages : en
Pages : 72
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Book Description
This was the Pulitzer Prize-winner's first new collection of poetry after a gap of nearly ten years. "I was to be a Watchful Eye; a Tuned Ear; a Super-reporter," Brooks said. "I began writing about whatever I thought I knew, whatever I experienced." What she knew and experienced in those years resulted in poetry charged with a new power and urgency. The book takes its title from a long narrative poem set in a huge decayed apartment house in Chicago's black ghetto, a building called the Mecca. A tragedy in the Mecca gives rise to Brooks' extraordinary poetic evocation of its dense personal miseries and sense of life. Nine shorter poems follow, and these too, in large part, have their source in contemporary figures and circumstances: Medgar Evers and Malcolm X, "the Blackstone Rangers gang," the astonishing prideful mural painted on a ghetto wall one summer. The universality that transcends the immediate event, and is the mark of poetic sensibility, distinguishes all the poetry here. Gwendolyn Brooks' stature as a poet who "induces almost unbearable excitement"--As Phyllis McGinley described her--is here enriched by the new dimensions her work encompasses.--Adapted from book jacket.
Author: Gwendolyn Brooks
Publisher: Harper Perennial Modern Classics
ISBN: 9780060882969
Category : Poetry
Languages : en
Pages : 176
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Book Description
The classic volume by the distinguished modern poet, winner of the 1950 Pulitzer Prize, and recipient of the National Book Foundation Medal for Distinguished Contribution to American Letters, showcases an esteemed artist's technical mastery, her warm humanity, and her compassionate and illuminating response to a complex world.
Author: Dominique Morisseau
Publisher: Concord Theatricals
ISBN: 0573706816
Category : Drama
Languages : en
Pages : 72
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Book Description
Nya, an inner-city public high school teacher, is committed to her students but desperate to give her only son Omari opportunities they’ll never have. When a controversial incident at his upstate private school threatens to get him expelled, Nya must confront his rage and her own choices as a parent. But will she be able to reach him before a world beyond her control pulls him away? With profound compassion and lyricism, Pipeline brings an urgent conversation powerfully to the fore. Morisseau pens a deeply moving story of a mother’s fight to give her son a future — without turning her back on the community that made him who he is.
Author: Joe Yonan
Publisher: Ten Speed Press
ISBN: 0399581499
Category : Cooking
Languages : en
Pages : 242
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Book Description
Unlock the possibilities of beans, chickpeas, lentils, pulses, and more with 125 fresh, modern recipes for globally inspired vegetarian mains, snacks, soups, and desserts, from a James Beard Award-winning food writer “This is the bean bible we need.”—Bon Appétit JAMES BEARD AWARD NOMINEE • ONE OF THE BEST COOKBOOKS OF THE YEAR: Food Network, NPR, Forbes, Smithsonian Magazine, Wired After being overlooked for too long in the culinary world, beans are emerging for what they truly are: a delicious, versatile, and environmentally friendly protein. In fact, with a little ingenuity, this nutritious and hearty staple is guaranteed to liven up your kitchen. Joe Yonan, food editor of the Washington Post,provides a master base recipe for cooking any sort of bean in any sort of appliance—Instant Pot, slow cooker, or stovetop—as well as creative recipes for using beans in daily life, from Harissa-Roasted Carrot and White Bean Dip to Crunchy Spiced Chickpeas to Smoky Black Bean and Plantain Chili. Drawing on the culinary traditions of the Middle East, the Mediterranean, Africa, South America, Asia, and the American South, and with beautiful photography throughout, this book has recipes for everyone. With fresh flavors, vibrant spices, and clever techniques, Yonan shows how beans can make for thrillingdinners, lunches, breakfasts—and even desserts!
Author: D.H. Melhem
Publisher: University Press of Kentucky
ISBN: 0813148588
Category : Literary Criticism
Languages : en
Pages : 281
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Book Description
Gwendolyn Brooks is one of the major American poets of this century and the first black woman to win the Pulitzer Prize for poetry (1950). Yet far less critical attention has focused on her work than on that of her peers. In this comprehensive biocritical study, Melhem—herself a poet and critic—traces the development of Brooks's poetry over four decades, from such early works as A Street in Bronzeville, Annie Allen, and The Bean Eaters, to the more recent In the Mecca, Riot, and To Disembark. In addition to analyzing the poetic devices used, Melhem examines the biographical, historical, and literary contexts of Brooks's poetry: her upbringing and education, her political involvement in the struggle for civil rights, her efforts on behalf of young black poets, her role as a teacher, and her influence on black letters. Among the many sources examined are such revealing documents as Brooks's correspondence with her editor of twenty years and with other writers and critics. From Melhem's illuminating study emerges a picture of the poet as prophet. Brooks's work, she shows, is consciously charged with the quest for emancipation and leadership, for black unity and pride. At the same time, Brooks is seen as one of the preeminent American poets of this century, influencing both African American letters and American literature generally. This important book is an indispensable guide to the work of a consummate poet.
Author: Gwendolyn Brooks
Publisher:
ISBN: 9781484447703
Category :
Languages : en
Pages : 48
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Book Description
A collection of illustrated poems that reflects the experiences and feelings of African American children living in big cities.
Author: Jackie Freeman
Publisher: Sasquatch Books
ISBN: 1632172933
Category : Cooking
Languages : en
Pages : 177
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Book Description
"[The] book brings a sense of joy and creativity to this sensible, dare I say stodgy, form of protein." —The Seattle Times Beans are a “superfood” and a budget-conscious, plant-based protein for meat and non-meat eaters alike. An excellent everyday option, they’re easy to make the main focus of a meal (breakfast, lunch, dinner) or to sneak into something for an extra boost (think smoothies!). The cookbook uses popular and widely available beans, pulses, and lentils, and includes 40 simple, delicious recipes for dips and spreads, salads and soups, as well as for mains. Whether you’re stocked up on dried or canned beans, there’s plenty of inspiration here. Liven up your weekly meals with this hearty, healthy staple. Recipes include: Pinto Bean Enchiladas with Zucchini and Spinach Turkey and White Bean Chili Split Pea Soup with Bacon, Lemon, and Fresh Herbs Huevos Rancheros Sandwiches Butter Bean and Walnut Dip Vietnamese Black Bean Sticky Rice Vegan Black-Eyed Pea Jambalaya Red Lentil Stew with Dried Apricots Cauliflower and Lima Bean Gratin Dried Cherry Pilaf with Chickpeas and Pistachios Bean Bourguignon (with or without beef) Coconut Curry Split Pea Dal
Author: Tamar Adler
Publisher: Simon and Schuster
ISBN: 1439181896
Category : Cooking
Languages : en
Pages : 272
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Book Description
In An Everlasting Meal, Tamar Adler has written a book that “reads less like a cookbook than like a recipe for a delicious life” (New York magazine). In this meditation on cooking and eating, Tamar Adler weaves philosophy and instruction into approachable lessons on feeding ourselves well. An Everlasting Meal demonstrates the implicit frugality in cooking. In essays on forgotten skills such as boiling, suggestions for what to do when cooking seems like a chore, and strategies for preparing, storing, and transforming ingredients for a week’s worth of satisfying, delicious meals, Tamar reminds us of the practical pleasures of eating. She explains what cooks in the world’s great kitchens know: that the best meals rely on the ends of the meals that came before them. With that in mind, she shows how we often throw away the bones, skins, and peels we need to make our food both more affordable and better. She also reminds readers that almost all kitchen mistakes can be remedied. Summoning respectable meals from the humblest ingredients, Tamar breathes life into the belief that we can start cooking from wherever we are, with whatever we have. An empowering, indispensable work, An Everlasting Meal is an elegant testimony to the value of cooking.
