Whether he is writing a scholarly book or an article for Newsweek, whether he is speaking of Emerson, Gramsci, or Marvin Gaye, his work radiates a passion that reflects the rich traditions he draws on and weaves together: Baptist preaching, American transcendentalism, jazz, radical politics. This anthology reveals the dazzling range of West's work, from his explorations of ”Prophetic Pragmatism” to his philosophizing on hip-hop.The Cornel West Reader traces the development of West's extraordinary career as academic, public intellectual, and activist. In his essays, articles, books, and interviews, West emerges as America's social conscience, urging attention to complicated issues of racial and economic justice, sexuality and gender, history and politics. This collection represents the best work of an always compelling, often controversial, and absolutely essential philosopher of the modern American experience.

    Basque cooks are widely considered among the best in Europe, combining their love of fresh, simple ingredients with time-honored techniques. The joy of cooking and eating are central to Basque culture. In San Sebastián and throughout the region, men belong to cooking clubs, dedicated to the preservation of their outstanding cultural and culinary heritage. Outside the cooking societies, simple family meals turn into feasts of mammoth proportions, and everywhere conversation invariably turns to good food and the pursuit of it.The Basque Kitchen, lusciously illustrated with photographs of the Basque region as well as its famous dishes, is the first major cookbook to explore Basque cooking on both sides of the border. Basque native Gerald Hirigoyen, named one of America s best chefs by Food & Wine magazine, celebrates the food and memories of his beloved homeland. He shares recipes for his favorite Basque specialties, from traditional renditions of Salt Cod "al Pil-Pil" and Pipérade to sumptuous soups, salads, meat, poultry, game, and of course, more seafood, all built on a bounty of fresh ingredients and carefully presented for the home cook. Hirigoyen's splendid interpretations have made his two San Francisco restaurants, Fringale and Pastis, critical favorites.