A full-spectrum nutritional cookbook with a startling message—animal fats and cholesterol are vital factors in the human diet, necessary for reproduction and normal growth, proper function of the brain and nervous system, protection from disease and optimum energy levels. Includes information on how to prepare grains, health benefits of bone broths and enzyme-rich lacto-fermented foods.

Kant's only aesthetic work apart from the Critique of Judgment, Observations on the Feeling of the Beautiful and Sublime gives the reader a sense of the personality and character of its author as he sifts through the range of human responses to the concept of beauty and human manifestations of the beautiful and sublime. Kant was fifty-eight when the first of his great Critical trilogy, the Critique of Pure Reason, was published. Observations offers a view into the mind of the forty-year-old Kant.

Kant's only aesthetic work apart from the Critique of Judgment, Observations on the Feeling of the Beautiful and Sublime gives the reader a sense of the personality and character of its author as he sifts through the range of human responses to the concept of beauty and human manifestations of the beautiful and sublime. Kant was fifty-eight when the first of his great Critical trilogy, the Critique of Pure Reason, was published. Observations offers a view into the mind of the forty-year-old Kant.

The writings of Horace have exerted strong and continuing influence on writers from his day to our own. Sophisticated and intellectual, witty and frank, he speaks to the cultivated and civilized world of today with the same astringent candor and sprightliness that appeared so fresh at the height of Rome's wealthy and glory.

In 23 B.C., when he published the first three books of his lyrics, Horace was 42 years old, secure in the favor of the emperor Augustus, and living in ease and comfort as a country gentleman on his Sabine farm. Serenity is reflected in these lyrics, certainly, but so are other experiences, for Horace had lived through three major political crises in a society that was the center of the world, that was sophisticated, refined—and beginning to decay. A worldly, high-spirited, cultivated man, Horace responds in his poetry to the myriad elements of Roman life he knew so well.

The Odes and Epodes of Horace collects the entirety of his lyric poetry, comprising all 103 odes, the Carmen Saeculare ("Festival Hymn"), and the earlier epodes. Joseph P. Clancy has achieved a mirroring of the originals that is worthy in its own right as English verse, and his introductions to each book of lyrics are both lively and informed.

A critical look at the growing problem of refugees examines the case of the former Yugoslavia, where the author witnessed the efforts of peacekeepers, humanitarian workers, and government leaders to deal with the desperate plight of thousands of people. Original. IP.

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.

Howard Belsey, a Rembrandt scholar who doesn't like Rembrandt, is an Englishman abroad and a long-suffering professor at Wellington, a liberal New England arts college. He has been married for thirty years to Kiki, an American woman who no longer resembles the sexy activist she once was. Their three children passionately pursue their own paths: Levi quests after authentic blackness, Zora believes that intellectuals can redeem everybody, and Jerome struggles to be a believer in a family of strict atheists. Faced with the oppressive enthusiasms of his children, Howard feels that the first two acts of his life are over and he has no clear plans for the finale. Or the encore.

Then Jerome, Howard's older son, falls for Victoria, the stunning daughter of the right-wing icon Monty Kipps, and the two families find themselves thrown together in a beautiful corner of America, enacting a cultural and personal war against the background of real wars that they barely register. An infidelity, a death, and a legacy set in motion a chain of events that sees all parties forced to examine the unarticulated assumptions which underpin their lives. How do you choose the work on which to spend your life? Why do you love the people you love? Do you really believe what you claim to? And what is the beautiful thing, and how far will you go to get it?

Set on both sides of the Atlantic, Zadie Smith's third novel is a brilliant analysis of family life, the institution of marriage, intersections of the personal and political, and an honest look at people's deceptions. It is also, as you might expect, very funny indeed.

Attractively designed and extensively illustrated with color photographs, line drawings, charts, and sidebars, this contemporary introduction to cooking and food preparation focuses on information that is relevant to today's aspiring chef. Comprehensive and well-written, it emphasizes an understanding of cooking fundamentals, explores the preparation of fresh ingredients, and provides information on other relevant topics, such as food history and food science. This introduction to cooking outlines professionalism, food safety and sanitation, nutrition, recipes and menus, tools and equipment, knife skills, kitchen staples, dairy products, principles of meat, fish and vegetable cookery, garde manger, baking, and presentation. For Chefs, Restaurant Managers and others in the food service industry.

Generously spiced with historical and literary anecdotes, this undisputed classic of great gastronomic writing discusses all the major food categories and has become established as the work that combines culinary lore and scientific explanations in one authoritative book. Line drawings and photographs.

Harold McGee's On Food and Cooking is a kitchen classic. Hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible to which food lovers and professional chefs worldwide turn for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious.

Now, for its twentieth anniversary, Harold McGee has prepared a new, fully revised and updated edition of On Food and Cooking. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment.

On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped give birth to the inventive culinary movement known as "molecular gastronomy." Though other books have now been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques.

Among the major themes addressed throughout this new edition are:

Traditional and modern methods of food production and their influences on food quality

The great diversity of methods by which people in different places and times have prepared the same ingredients

Tips for selecting the best ingredients and preparing them successfully

The particular substances that give foods their flavors and that give us pleasure

Our evolving knowledge of the health benefits and risks of foods

On Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food.