Barbara Tuchman anatomizes the century, revealing both the great rhythms of history and the grain and texture of domestic life as it was lived.

    A fascinating and enigmatic character, Mozart was hailed in his own lifetime as a child prodigy and a musical genius. His travels throughout Europe exposed him to art, music, and education, offering plentiful opportunities for his gifts as a composer and musician to evolve and thrive. Despite his preternatural talents, the artist struggled significantly throughout his life, and he died in his prime. Explore the life of one of history's greatest classical composers as his ambitions and remarkable skills catapult him into the highest aristocratic courts of the Age of Enlightenment. Inside you will read about... - Prodigious Bloodlines - Early Compositions and Career - Fame, Riches, and Opera - The Man Behind the Music - War Time, Hard Times - The Death of Wolfgang Amadeus Mozart And much more!

    A fascinating look at life in the Middle Ages that focuses on eight extraordinary medieval men and women through realistically invented conversations between them and their counterparts.

    How have the crusades contributed to Islamist rage and terrorism today? Were the crusades the Christian equivalent of modern jihad? In this sweeping yet crisp history, Thomas F. Madden offers a brilliant and compelling narrative of the crusades and their contemporary relevance. With a cry of "God wills it!" medieval knights ushered in a new era in European history. Across Europe a wave of pious enthusiasm led many thousands to leave their homes, family, and friends to march to distant lands in a great struggle for Christ. Yet the crusades were more than simply a holy war. They represent a synthesis of attitudes and values that were uniquely medieval so medieval, in fact, that the crusading movement is rarely understood today. Placing all the major crusades within the medieval social, economic, religious, and intellectual environments that gave birth to the movement and nurtured it for centuries, Madden brings the distant medieval world vividly to life. From Palestine and Europe's farthest reaches, each crusade is recounted in a clear, concise narrative. The author gives special attention as well to the crusades' effects on the Islamic world and the Christian Byzantine East. More information is available on the author's website."

    But how many of us can place that event in the context of the entire dramatic year in which it took place? From the death of Edward the Confessor in early January to the Christmas coronation of Duke William of Normandy, there is an almost uncanny symmetry, as well as a relentlessly exciting surge, of events leading to and from Hastings.

    Lobster rolls containing no lobster at all. Extra-virgin olive oil that isn’t. Fake foods are in our supermarkets, our restaurants, and our kitchen cabinets. Award-winning food journalist and travel writer Larry Olmsted exposes this pervasive and dangerous fraud perpetrated on unsuspecting Americans.     Real Food/Fake Food brings readers into the unregulated food industry, revealing that this shocking deception extends from high-end foods like olive oil, wine, and Kobe beef to everyday staples such as coffee, honey, juice, and cheese. It’s a massive bait and switch where counterfeiting is rampant and where the consumer ultimately pays the price. But Olmsted does more than show us what foods to avoid. A bona fide gourmand, he travels to the sources of the real stuff, to help us recognize what to look for, eat, and savor: genuine Parmigiano-Reggiano from Italy, fresh-caught grouper from Florida, authentic port from Portugal. Real foods that are grown, raised, produced, and prepared with care by masters of their craft.   Part cautionary tale, part culinary crusade, Real Food/Fake Food is addictively readable, mouth-wateringly enjoyable, and utterly relevant. Larry Olmsted convinces us why real food matters.

    Beeton's Book of Household Management is a volume of insight and common sense. Written by what one might now describe as a Victorian Martha Stewart, the book offers advice on fashion, child-care, animal husbandry, poisons, and the management of servants. To the modern reader expecting stuffy verbosity or heavy moralizing, Beeton's book is a revelation: it explores the foods of Europe and beyond, suggesting new food stuffs and techniques, mixing domestic advice with discussions of science, religion, class, industrialism and gender roles. Alternately frugal and fashionable, anxious and self confident, the book highlights the concerns of the growing Victorian middle-class at a key moment in its history. This abridged edition serves as a cookery book, while documenting a significant aspect of Victorian social and cultural history.

    Join him as he perfects, simplifies, and totally re-invents your favorite dishes in surprising, spectacular ways.   Have you ever wondered which cheese, exactly, will make the stretchiest, cheesiest mac and cheese? Or if you can make Hollandaise sauce without fear, a double boiler, or even a whisk? Or if, instead of having to choose between onion rings or French fries, you can make onion rings crusted with French fries? Tyler Florence has. These are the kinds of questions he obsesses over when he thinks about how to make cooking both easier and more exciting.   For years, while shuttling between his restaurants and TV shoots, Tyler's kept a notebook of ideas to push his own recipes out of their comfort zone. Now, for the first time in his career, he’s established a culinary lab where he can dive deep into the hows, whys, and why-nots of his cooking. He brings you Inside the Test Kitchen to see his experiments, the wins and the fails, and of course, the delicious, foolproof, and surprising recipes that come out of it.   Go from tricks to make basics brilliant—like saucing Double-Creamed Spinach with pureed spinach, or using boiling-hot brine to make a Super-Crisp Roast Chicken— to simpler ways to make the classics, like a nearly no-stir Time Saver Risotto and a Three-Minute Hollandaise, to pure reinvention, like Fronion Rings and almost-instant Modern Burger Buns.   Through these 120 recipes, Tyler invites you to question culinary sacred cows, push your skills to the next level, and make food more delicious than they would have thought possible.

    Celebrating Christmas is so often about nostalgia. With a nod and a wink to the days of Christmas past, It's a Wonderful Christmas presents classic images of the Yuletide icons of mid-20th-century America.Bubbler lights and glow-in-the-dark icicles. Catalogues crammed with toys. Norad bulletins tracking Rudolph's red nose through the nighttime sky. Along with hundreds of such quintessentially American illustrations, author Susan Waggoner stocking-stuffs her lively text with fascinating bits of information, lore, and lists. Wonder what the all-time most popular Christmas song is? How the tradition of the department store Santa got started? The answers are here. Loaded with images of vintage Christmas cards, wrapping paper, magazine ads, Lionel toy trains, and more, all in full color, this charming book will appeal to anyone who associates Christmas with home movies, "The Chipmunk Song," and Santa relaxing with an ice-cold bottle of Coca-Cola.

    Ballet is among the most beautiful forms of expression ever devised: an exquisite mix of sight and sound, stunning, aesthetics, and awesome technique. Ballet For Dummies is for anyone who wants to enjoy all that the dance forms offers - as an onlooker who wants to get a leg up on the forms you're likely to see or as an exercise enthusiast who understands that the practice of ballet can help you gainMore strength Greater flexibility Better body alignment Confidence in movement Comfort through stress reduction Infinite grace - for life From covering the basics of classical ballet to sharing safe and sensible ways to try your hand (and toes) at moving through the actual dance steps, this expert reference shows you how toBuild your appreciation for ballet from the ground up. Choose the best practice space and equipment. Warm up to your leap into the movements. Locate musical options for each exercise. Look for certain lifts in a stage performance. Tell a story with gestures. Picture a day in the life of a professional ballet dancer. Identify best-loved classic and contemporary ballets. Speak the language of ballet. Today you can find a ballet company in almost every major city on earth. Many companies have their own ballet schools - some for training future professionals, and others for interested amateurs. As you fine-tune your classical ballet technique - or even if you just like to read about it - you'll become better equipped to fully appreciate the great choreography and many styles of the dance. Ballet For Dummies raises the curtain on a world of beauty, grace, poise, and possibility!

    As the home of A. J. Liebling, Joseph Wechsberg, and M.F.K. Fisher, who practically invented American food writing, the magazine established a tradition that is carried forward today by irrepressible literary gastronomes, including Calvin Trillin, Bill Buford, Adam Gopnik, Jane Kramer, and Anthony Bourdain. Now, in this indispensable collection, "The New Yorker "dishes up a feast of delicious writing on food and drink, seasoned with a generous dash of cartoons. Whether you re in the mood for snacking on humor pieces and cartoons or for savoring classic profiles of great chefs and great eaters, these offerings, from every age of The New Yorker s fabled eighty-year history, are sure to satisfy every taste. There are memoirs, short stories, tell-alls, and poems ranging in tone from sweet to sour and in subject from soup to nuts. M.F.K. Fisher pays homage to cookery witches, those mysterious cooks who possess an uncanny power over food, while John McPhee valiantly trails an inveterate forager and is rewarded with stewed persimmons and white-pine-needle tea. There is Roald Dahl s famous story Taste, in which a wine snob s palate comes in for some unwelcome scrutiny, and Julian Barnes s ingenious tale of a lifelong gourmand who goes on a very peculiar diet for still more peculiar reasons. Adam Gopnik asks if French cuisine is done for, and Calvin Trillin investigates whether people can actually taste the difference between red wine and white. We journey with Susan Orlean as she distills the essence of Cuba in the story of a single restaurant, and with Judith Thurman as she investigates the arcane practices of Japan s tofu masters. Closer to home, Joseph Mitchell celebrates the old New York tradition of the beefsteak dinner, and Mark Singer shadows the city s foremost fisherman-chef. Dining out: All you can hold for five bucks / Joseph Mitchell --The finest butter and lots of time / Joseph Wechsberg --A good appetite / A.J. Liebling --The afterglow / A.J. Liebling --Is there a crisis in French cooking? / Adam Gopnik --Don't eat before reading this / Anthony Bourdain --A really big lunch / Jim Harrison --Eating in: The secret ingredient / M.F.K. Fisher --The trouble with tripe / M.F.K. Fisher --Nor censure nor disdain / M.F.K. Fisher --Good cooking: / Calvin Tomkins --Look back in hunger / Anthony Lane --The reporter's kitchen / Jane Kramer --Fishing and foraging: A mess of clams / Joseph Mitchell --A forager / John McPhee --The fruit detective / John Seabrook --Gone fishing / Mark Singer --On the bay / Bill Buford --Local delicacies: An attempt to compile a short history of The buffalo chicken wing / Calvin Trillin --The homesick restaurant / Susan Orlean --The magic bagel / Calvin Trillin --A rat in my soup / Peter Hessler --Raw faith / Burkhard Bilger --Night kitchens / Judith Thurman --The pour: Dry martini / Roger Angell --The red and the white / Calvin Trillin --The russian god / Victor Erofeyev --The ketchup conundrum / Malcolm Gladwell --Tastes funny: But the one on the right / Dorothy Parker --Curl up and diet / Ogden Nash --Quick, hammacher, my stomacher! / Ogden Nash --Nesselrode to jeopardy / S.J. Perelman --Eat, drink, and be merry / Peter De Vries --Notes from the overfed / Woody Allen --Two menus / Steve Martin --The zagat history of my last relationship 409(3) / Noah Baumbach --Your table is ready / John Kenney --Small plates: Bock / William Shawn --Diat / Geoffrey T. Hellman --4 a.m. / James Stevenson --Slave / Alex Prud'Homme --Under the hood / Mark Singer --Protein source / Mark Singer --A sandwich / Nora Ephron --Sea urchin / Chang-Rae Lee --As the french do / Janet MalColm --Blocking and chowing / Ben McGrath --When edibles attack / Rebecca Mead --Killing dinner / Gabrielle Hamilton --Fiction: Taste / Roald Dahl --Two roast beefs / V.S. Pritchett --The sorrows of gin / John Cheever --The jaguar sun / Italo Calvino --There should be a name for it / Matthew Klam --Sputnik / Don DeLillo --Enough / Alice McDermott --The butcher's wife / Louise Erdrich --Bark / Julian Barnes

    In The Sisters of Henry VIII, Maria Perry brings history alive by examining the lives of these extraordinary women and their influence on Europe in the Tudor Age. Margaret became queen of Scotland at age thirteen; family members arranged beautiful Mary's betrothal to the aging king of France when she was twelve. But both women chose their second husbands for love: Margaret married and divorced twice after Henry's advancing armies slaughtered her first husband and kidnapped her children; Mary risked execution by proposing to the handsome duke of Suffolk. Groundbreaking in both depth and scope, Perry's work rescues two remarkable princesses from the shadows of history and offers a fresh interpretation of a royal family and an era sure to fascinate readers of Alison Weir and Antonia Fraser.

    Its formula is simple: just whiskey, bitters, sugar, and ice. But how you combine those ingredients—in what proportion, using which brands, and with what kind of garnish—is the subject of much impassioned debate.The Old-Fashioned is the spirited, delightfully unexpected story of this renowned and essential drink: its birth as the ur-cocktail in the nineteenth century, darker days in the throes of Prohibition, re-ascension in the 1950s and 1960s (as portrayed and re-popularized by Don Draper on Mad Men), and renaissance as the star of the contemporary craft cocktail movement. Also featured are more than forty cocktail recipes, including classic variations, regional twists, and contemporary updates from top bartenders around the country. All are accessible, delicious, and elegant in their simplicity, demonstrating the versatility and timelessness of the Old-Fashioned formula.  With its rich history, stunning photography, and impeccable recipes, The Old-Fashioned is a celebration of one of America’s greatest bibulous achievements. It is a necessary addition to any true whiskey- or cocktail-lover’s bookshelf, and destined to become a classic on par with its namesake beverage.

    Now, republished in the twenty-first century, these tips can be used to spruce up your household and wardrobe on a dime. The book includes old-fashioned remedies for everything from washing silks to repelling the “moth menace,” as well as patterns and directions on how to patch holes in clothing with stylish fabric, and how to take scraps of wool to create new looks. The book also includes “grand ways to eke out dated or worn cloths” and provides ways of “re-making old garments which you have never considered.” References throughout to the scarcity of materials speaks to how valuable these tips and tricks were in wartime Britain. And in a section devoted to the corset, readers are reminded that “now that rubber is so scarce your corset is one of your most precious possessions.”       From the “too-tight blouse” to the “cure for bagginess”, Make Do and Mend is filled with the charm and wit of the 1940s and provides the time-tested, fail-safe solutions from generations past that will be a delight to nostalgia seekers and homemakers of today.

    As ever, the principles remain the same - to rediscover the simple pleasure of food, to take beginners through many of the basic techniques, and to offer inspiration to even the most accomplished cook. With stunning photographs to accompany each one of them, the recipes range from neglected classics like Old English Apple Hat and Smoked Collar of Bacon with Pease Pudding to exciting new flavors such as Teriyaki Grilled Marinated Salmon and Sea Bass with Puy Lentil Salsa. In Book Three, the reader can learn the techniques of pickling and preserving, how to equip their kitchen from scratch, and how to get the most out of food processors, bread machines, and ice-cream makers. Here, Delia also focuses on first courses (starters) and last courses (hot puddings), and introduces us to the wonderful world of pulses, from adzuki beans to pintos by way of many more familiar ones. How to Cook: Book Three contains over 120 great new recipes, written, as always, to inspire confidence in nervous cooks and to extend the repertoire of more experienced ones. Those who already have Books One and Two cannot afford to be without this one, and those who do not can start right here.