Cabbage And Caviar

When people think of Russian food, they generally think either of the opulent luxury of the tsarist aristocracy or of post-Soviet elites, signified above all by caviar, or on the other hand of poverty and hunger—of cabbage and potatoes and porridge. Both of these visions have a basis in reality, but both are incomplete. The history of food and drink in Russia includes fasts and feasts, scarcity and, for some, at least, abundance. It includes dishes that came out of the northern, forested regions and ones that incorporate foods from the wider Russian Empire and later from the Soviet Union. Cabbage and Caviar places Russian food and drink in the context of Russian history and shows off the incredible (and largely unknown) variety of Russian food.

"250 of master chef Jacques Pâepin's classic and timeless recipes for unexpectedly polished and satisfying meals with minimal prep and cleanup"--

Stealing the Show is a study of African American actors in Hollywood during the 1930s, a decade that saw the consolidation of stardom as a potent cultural and industrial force. Petty focuses on five performers whose Hollywood film careers flourished during this period—Louise Beavers, Fredi Washington, Lincoln “Stepin Fetchit” Perry, Bill “Bojangles” Robinson, and Hattie McDaniel—to reveal the “problematic stardom” and the enduring, interdependent patterns of performance and spectatorship for performers and audiences of color. She maps how these actors—though regularly cast in stereotyped and marginalized roles—employed various strategies of cinematic and extracinematic performance to negotiate their complex positions in Hollywood and to ultimately “steal the show.” Drawing on a variety of source materials, Petty explores these stars’ reception among Black audiences and theorizes African American viewership in the early twentieth century. Her book is an important and welcome contribution to the literature on the movies.

The Stamp of Class is about reading poetry with an awareness of class and its themes. While numerous works have taken up the question of race and gender as they relate to literary creation, no single book has probed the interplay between class and American poetry. The nine essays in Gary Lenhart's book deal with the question of class as reflected in the works of Tracie Morris, Tillie Olsen, Melvin Tolson, William Carlos Williams, Walt Whitman, and others. The work is rooted in the author's own experiences as a working-class poet and teacher, and is the result of more than a decade of exploration.

One of the best New York restaurants, a culinary landmark that has been changing the face of American dining for decades, now shares its beloved recipes, stories, and pioneering philosophy. Opened in 1994, Gramercy Tavern is more than just a restaurant. It has become a New York institution earning dozens of accolades, including six James Beard awards. Its impeccable, fiercely seasonal cooking, welcoming atmosphere, and steadfast commitment to hospitality are unparalleled. The restaurant has its own magic—a sense of community and generosity—that’s captured in these pages for everyone to bring home and savor through 125 recipes. Restaurateur Danny Meyer’s intimate story of how Gramercy was born sets the stage for executive chef-partner Michael Anthony’s appealing approach to American cooking and recipes that highlight the bounty of the farmer’s market. With 200 sumptuous photographs and personal stories, The Gramercy Tavern Cookbook also gives an insider look into the things that make this establishment unique, from the artists who have shaped its décor and ambience, to the staff members who share what it is like to be a part of this close-knit restaurant family. Above all, food lovers will be inspired to make memorable meals and bring the warmth of Gramercy into their homes.

From the man Julia Child called “a great teacher,” an elegant cookbook full of fast-yet-flavorful recipes that take only minutes to make. Jacques Pépin Fast Food My Way was an immediate sensation, captivating cooks and critics, who called it “fabulous,” “chic,” and “elegant.” Now America’s first and most enduring celebrity chef does himself one better, with recipes that are faster, fresher, and easier than ever. Only Jacques could have come up with dishes so innovative and uncomplicated. You’ll find: “Minute recipes”: Nearly no-cook recipes fit for company: Cured Salmon Morsels, Glazed Sausage Bits Smashing appetizers: Scallop Pancakes, zipped together in a blender (10 minutes) Almost instant soups: Creamy Leek and Mushroom Soup (7 minutes) Fast, festive dinners: Stuffed Pork Fillet on Grape Tomatoes (18 minutes) Stunning desserts: Mini Almond Cakes in Raspberry Sauce (15 minutes)

Any future biographical work on Richard Wright will find this bibliography a necessity; academic or public libraries supporting a program of black culture will find it invaluable; and it belongs in any library supporting American literature studies. Richard Wright has truly been well served. Choice The most comprehensive bibliography ever compiled for an American writer, this book contains 13,117 annotated items pertaining to Richard Wright. It includes almost all published mentions of the author or his work in every language in which those mentions appear. Sources listed include books, articles, reviews, notes, news items, publishers' catalogs, promotional materials, book jackets, dissertations and theses, encyclopedias, biographical dictionaries, handbooks and study guides, library reports, best seller charts, the Index Translationum, playbills and advertisements, editorials, radio transcripts, and published letters and interviews. The bibliography is arranged chronologically by year. Each entry includes bibliographical information, an annotation by the authors, and information about all reprintings, partial or full. The index is unusually complete and contains the titles of Wright's works, real and fictional characters in the works, entries relating to significant places and events in the author's life, important literary terminology, and much additional information.