Bernstein, a noted interpreter and translator of French literature, has selected the most representative of their writings and presented them along with a biographical and critical introduction."Not to know these three poets," he points out, "is to deprive oneself of a pleasure as rare as it is indispensable to any real understanding of the aims and direction of modern literature.The volume includes Arthur Symons' unabridged translation of Flowers of Evil and the Prose Poems of Baudelaire; Louise Varese's translation of Rimbaud's A Season in Hell and Prose Poems from "Illuminations"; J. Norman Cameron's translation of the verse from the Illuminations; and a representative selection from Verlaine's verse translated by Gertrude Hall and Arthur Symons.

    However, following this way of eating doesn't mean sacrificing flavor or spending a long time in the kitchen. In The Paleo Chef, Pete Evans, one of Australia's leading chefs and food personalities, shows readers how to prepare gorgeous food that is satisfying, flavor-forward, and good for you. A graduate of New York's Institute of Integrative Nutrition and an enthusiastic supporter of the Paleo movement, Pete's mission is to revolutionize the way we eat and live. The Paleo Chef is his breakout book, a visually rich collection of more than 100 of his most inspired, no-sacrifice recipes for every meal of the day, from Sprouted Seed Bread to Chia Seed Pudding, Grilled Asparagus with Roasted Bone Marrow to Chocolate Beet Cake, and more.

    Bresson on Bresson collects the most significant interviews that Bresson gave (carefully editing them before they were released) over the course of his forty-year career to reveal both the internal consistency and the consistently exploratory character of his body of work. Successive chapters are dedicated to each of his fourteen films, as well as to the question of literary adaptation, the nature of the sound track, and to Bresson’s one book, the great aphoristic treatise Notes on the Cinematograph. Throughout, his close and careful consideration of his own films and of the art of film is punctuated by such telling mantras as “Sound...invented silence in cinema,” “It’s the film that...gives life to the characters—not the characters that give life to the film,” and (echoing the Bible) “Every idle word shall be counted.” Bresson’s integrity and originality earned him the admiration of younger directors from Jean-Luc Godard and Jacques Rivette to Olivier Assayas. And though Bresson’s movies are marked everywhere by an air of intense deliberation, these interviews show that they were no less inspired by a near-religious belief in the value of intuition, not only that of the creator but that of the audience, which he claims to deeply respect: “It’s always ready to feel before it understands. And that’s how it should be.”

    Heads will roll unless the independent fan-maker, erotically cast in the shadow of de Sade, can justify her art and friendships to a court known for its rigid and prudish proprieties.

    Four strangers in Paris. Each one is on a quest: to uncover a family secret, to grasp a new chance at love, to repair mistakes of the past. Four stories entwine, four quests become one, as their paths cross amid the beauty, squalor, animation and desolation of a street in Paris, the Rue des Martyrs. Rafael's search for his birth mother leads him to love and grim family secrets. Cecile’s view of herself as an unsatisfied housewife is radically changed by the promise of a passionate liaison. Andre, an aging actor, troubled by the arrival of the son he abandoned years ago, must make a choice, to either lose his son forever or put aside pride and seek redemption. Mira travels to Paris to begin a new life and forget about love… or so she intends. Four strangers, four stories, one riveting novel.

    It is a daughter's tribute -- a collection of personal memories of the philosophy and superstitions behind culinary traditions that have been passed down through her Cantonese family, in which each ingredient has its own singular importance, the preparation of a meal is part of the joy of life, and the proper creation of a dish can have a favorable influence on health and good fortune. Each chapter begins with its own engaging story, offering insight into the Chinese beliefs that surround life-enhancing and spiritually calming meals. In addition, personal family photographs illustrate these stories and capture the spirit of China before the Revolution, when Young's family lived in Canton, Shanghai, and Hong Kong. The first part, "Mastering the Fundamentals," provides instruction on the arts of steaming and stir-frying; the preparation of rice, panfried, and braised dishes; the proper selection of produce; and the fine arts of chopping and slicing. Part Two, "The Art of Celebration," concentrates on the more elaborate, complex, and meaningful dishes -- such as Shark's Fin Soup and West Lake Duck -- that are usually made with rare ingredients, and sweets such as Water Chestnut Cake and Sesame Balls. The final part, "Achieving Yin-Yang Harmony," explores the many Chinese beliefs about the healing properties of ginseng, gingko nuts, soybeans, dong quai, and the many vegetable and fruit soup preparations that balance and nourish the body. The stories and recipes combine to demonstrate the range of Cantonese cooking, from rich flavors and honored combinations to an overall appreciation of health, well-being, and prosperity.In addition to the recipes, Young provides a complete glossary of dried herbs, spices, and fresh produce, accompanied by identifying photos and tips on where to purchase them. Unique traditional dishes, such as Savory Rice Tamales and Shrimp Dumplings, are also illustrated step by step, making the book easy to use. The central full-color photo section captures details of New Year's dishes and the Chinese home decorated in celebration, reminding one that these time-honored traditions live on, and the meals and their creation are connections to the past.

    In these pages, you'll find inspiring pasta dishes designed to suit any occasion—from a light summer supper to a festive dinner party. This expertly photographed, full-color recipe collection, appealing to both novice and experienced cooks, will become an essential addition to your kitchen bookshelf."I hope you'll use a recipe from this book to make pasta for dinner tonight!"

    Contains delightful explorations of food and cooking, among which are the collection's namesake essay and many other gems; with black-and-white photographs and illustrations.

    Liebling recalls his Parisian apprenticeship in the fine art of eating in this charming memoir.No writer has written more enthusiastically about food than A. J. Liebling. Between Meals: An Appetite for Paris, the great New Yorker writer's last book, is a wholly appealing account of his éducation sentimentale in French cuisine during 1926 and 1927, when American expatriates like Ernest Hemingway and Gertrude Stein made café life the stuff of legends. A native New Yorker who had gone abroad to study, Liebling shunned his coursework and applied himself instead to the fine art of eating – or “feeding,” as he called it. The neighborhood restaurants of the Left Bank became his homes away from home, the fragrant wines his constant companions, the rich French dishes a test of his formidable appetite. is a classic account of the pleasures of good eating, and a matchless evocation of a now-vanished Paris.

    Arthur Agatston, creator of the South Beach Diet comes an urgent message: We need to wake up to the reality of just how fat and sick we are as a nation. Statistics don’t lie: In the past 30 years Americans have become heavier and unhealthier than at any time in our history. Yet while most of us recognize the devastating toll this is taking on our lives—compromising our productivity, our self-esteem, our energy, and ultimately our very longevity—we seem stuck in the sedentary, fast-food lifestyle that got us here in the first place. But there is hope. In The South Beach Wake-Up Call, Dr. Agatston sheds light on the root causes of our current health crisis and also offers clear, actionable advice for addressing and reversing this growing problem. He explains how inflammation brought on by our toxic lifestyle is destroying the body’s ability to heal and repair itself, and causing our tissues and organs to "rust," or grow old before their time. He shows why losing that belly fat is far more than just a matter of regaining your "bikini body," and how lack of sleep and inadequate exercise can rob you of years of vigorous good health. He also takes a close look at the American diet and what should (and shouldn’t) be on the menu and exposes the real cost of eating out and consuming "cheap" fast food. With a section of brand-new recipes created to maximize your intake of "Megafoods"— those foods packed with anti-aging antioxidants and dense with nutrients, not calories—plus meal plans and an easy-to-follow fitness routine for increasing both core strength and cardiovascular health, The South Beach Wake-Up Call is an essential prescription for anyone ready for a life-enhancing approach to diet and good health. The book features: The South Beach Wake-Up Program: 7 simple, sustainable strategies for age-reversing, life-saving weight loss and optimal health The South Beach Gluten Solution to combat the potential harm that gluten-containing foods can have on sensitive individuals, including gastrointestinal problems, skin rashes, metabolic disorders, and a host of autoimmune conditions The Wake Up and Move 2-Week Quick Start Plan, an exercise program combining both cardio and core conditioning 15 MegaFoods for Healthy Eating, how to buy healthy food on a budget, how to snack strategically, and 32 all-new recipes from breakfasts to desserts using MegaFoods   Stories from real-life "Super Moms" who are fighting back and taking control of their families’ health, plus tips for parents throughout

    Julia’s praise was echoed by the New York Times and the Los Angeles Times, which referred to Dorie’s “wonderfully encouraging voice” and “the sense of a real person who is there to help should you stumble.” Now in a big, personal, and personable book, Dorie captures all the excitement of French home cooking, sharing disarmingly simple dishes she has gathered over years of living in France. Around My French Table includes many superb renditions of the great classics: a glorious cheese-domed onion soup, a spoon-tender beef daube, and the “top-secret” chocolate mousse recipe that every good Parisian cook knows—but won’t reveal. Hundreds of other recipes are remarkably easy: a cheese and olive quick bread, a three-star chef’s Basque potato tortilla made with a surprise ingredient (potato chips), and an utterly satisfying roast chicken for “lazy people.” Packed with lively stories, memories, and insider tips on French culinary customs, Around My French Table will make cooks fall in love with France all over again, or for the first time.

    Leading a team of top French physicists, Mathieu develops a method to capture and harness this incredible life-force as it escapes from a man's body at the moment of death. The result is the gasp: a pulsating sphere of energy that looks as harmless as a ping-pong ball but contains a power source that makes the atom obsolete.

    Two centuries have passed since Chopin's birth, yet his legacy is all around us today. The quiet revolution he wrought influenced the development of Western music profoundly, and he is still probably the most widely studied and revered composer. For many, he is the object of a cult. Yet most people know little of his life, of the man, his thoughts and his feelings; his public image is a sugary blur of sentimentality and melodrama. Adam Zamoyski cuts through the myths and legends to tell the story of Chopin's life, and to reveal all that can be discovered about him as a person. He pays particular attention to recent revelations about the composer's health, and places him within the intellectual and spiritual environment of his day.

    Some are recipes from her Polish Mother and Grandmother. Others are recipes she's collected or developed over the years. You’ll find a total of 51 recipes. There are an additional 26 toppings listed without recipes. They are very easy to make. That includes recipes for: 10 different pierogi doughs (traditional and contemporary), 15 savory fillings, 6 sweet fillings, 3 traditional pierogi toppings, 2 contemporary toppings, 9 compound butters and 6 sauces. I also included a list of 16 additional traditional toppings and 10 contemporary toppings (without recipes.) Finally you’ll find a lot of information about the history of pierogi, how to make pierogi dough, different methods to cut, stuff and seal the pierogi, how to best boil, saute, deep fry or bake pierogi, how to freeze pierogi and more. She also provides links to a couple of pierogi cutting and sealing tools that will save you a lot of time preparing pierogi.Making pierogi at home is really easy if you have the right directions. This book will give you a head start on making perfect pierogi.

    While Chanel mythologized her glamorous life through relentless self-invention, the bare facts of her biography are no less worthy than her legend: born of a poor family in the provinces and raised in a convent, she was an entertainer and the mistress of men of impeccable social standing, and she began her career not as a dressmaker but as a milliner.Chanel's enduring influence is necessarily based on the long shadow cast over fashion by her maison couture. Chanel examines the history of the House of Chanel both thematically and chronologically, introducing ideas and elements of biography as they were expressed in her collections. Period examples are juxtaposed with the work of Karl Lagerfeld, who, beginning in 1983, just over ten years after Chanel's death, reinvented and revolutionized the House's identity. It is in Lagerfeld's masterful and often irreverent interpretations of Chanel's work, as well as his mixing of influences from high and low culture, that the historic importance of Chanel and the resonance of her image as the independent, elegant modern woman are both defined and reasserted for the contemporary world.