The essays in this volume analyze strategies adopted by contemporary novelists, playwrights, screenwriters, and biographers interested in bringing the stories of early modern women to modern audiences. It also pays attention to the historical women creators themselves, who, be they saints or midwives, visual artists or poets and playwrights, stand out for their roles as active practitioners of their own arts and for their accomplishments as creators. Whether they delivered infants or gover...

The long-awaited autobiography of the archetypal kitchen bad boy - Marco Pierre WhiteWhen Marco Pierre White's mother died when he was just six years old, it transformed his life. Soon, his father was urging him to earn his own keep and by sixteen he was working in his first restaurant. White went on to learn from some of the best chefs in the country, such as Albert Roux, Raymond Blanc and Pierre Koffmann. He survived the intense pressure of hundred-hour weeks in ...

Join award-winning writer James Steen for a feast of facts, stories, recipes and tips about food and drink.Delving into forgotten corners of gastronomic history, Steen reveals what Parmesan has to do with broken bones, why John Wayne kept a cow in a hotel and how our attitudes to food have changed over the centuries. Laying bare the secrets of the kitchen, he concocts the ultimate hangover cure and explains how to cook perfect rib of beef with the oven off.With much-loved coo...

Having dined and worked with some of the most brilliant chefsaround the world, top food writer James Steen presents the definitive 50 dishesto die for.Let your taste buds travel the world to discover the delights ofVietnam's meaty pho, Japan's aromatic ramen, and the rib-sticking, spicy gumboof America's Deep South. Learn the truth and fascinating histories of ourfavourite foods – how Queen Victoria loved a tongue-tingling curry and precisely...

Counseling Black Men and Boys with Excellence: Exploring Career, Clinical, and School Contexts provides practice, research, and policy implications for practitioners, faculty, researchers and policy makers in the field of counseling to address the most pressing issues that Black men and boys continually encounter.Chapters address salient gaps in the theoretical and scientific literature by offering compelling insights and perspectives that underscore the opportunities and ...

When I began to study psychology a half century ago, it was defined as "the study of behavior and experience." By the time I completed my doctorate, shortly after the end of World War II, the last two words were fading rapidly. In one of my first graduate classes, a course in statistics, the professor announced on the first day, "Whatever exists, exists in some number." We dutifully wrote that into our notes and did not pause to recognize that thereby all that makes life meaningful was bei...

**The New York Times Bestselling Book--Great gift for Foodies“The best, funniest, most revealing inside look at the restaurant biz since Anthony Bourdain’s Kitchen Confidential.” —Jay McInerney**With a foreword by Mario BataliJoe Bastianich is unquestionably one of the most successful restaurateurs in America—if not the world. So how did a nice Italian boy from Queens turn his passion for food and wine into an empire? In

Everyone thinks they know the real Gordon Ramsay: rude, loud, driven, stubborn. But this is his real story…In this fast-paced, bite-sized edition of his bestselling autobiography Ramsay tells the real story of how he became the world’s most famous and infamous chef: his difficult childhood, his brother’s heroin addiction, his failed first career as a footballer, his fanatical pursuit of gastronomic perfection and his TV persona – all the things that have made him the celebrated cul...

"One of America's great chefs" (Vogue) shares how his drive to cook immaculate food won him international renown-and fueled his miraculous triumph over tongue cancer.In 2007, chef Grant Achatz seemingly had it made. He had been named one of the best new chefs in America by Food & Wine in 2002, received the James Beard Foundation Rising Star Chef of the Year Award in 2003, and in 2005 he and Nick Kokonas opened the conceptually radical restaurant A...

Kitchen Confidential meets Heat in the first behind-the-scenes portrait of the world’s most influential restaurant and the aspiring culinary geniuses who toiled to make it so exceptional.WHAT GOES ON BEHIND THE SCENES AT ELBULLI?Elected best restaurant in the world by Restaurant magazine an unprecedented five times, elBulli is where chef Ferran Adrià’s remarkable cuisine comes to life—with dragon cocktails that ma...

Not a sausage. That is what Gordon Ramsay had when he started out as a chef, working 16-hour days, 6 days a week. When he was struggling to get his first restaurant in the black, he didn't think he'd be famous for a TV show about how to run profitable eateries, or that he'd be head of a business empire. But he is and he did. Here's how."In the beginning there was nothing.Not a sausage – penniless, broke, fucking nothing – and although, at a certain age, that didn’t matter h...

NEW YORK TIMES BESTSELLERBefore Gabrielle Hamilton opened her acclaimed New York restaurant Prune, she spent twenty hard-living years trying to find purpose and meaning in her life. Blood, Bones & Butter follows an unconventional journey through the many kitchens Hamilton has inhabited through the years: the rural kitchen of her childhood, where her adored mother stood over the six-burner with an oily wooden spoon in hand; the kitchens of France, ...