First published in 1976, this astonishing anthology from two U.S. Poet Laureates, Charles Simic and Mark Strand, compiles a selection of the finest translated literature of the time, showcasing the then-little-known writers who had a profound influence on the current generation of poets.

New York Times-bestselling author Isabel Allende celebrates the pleasures of the sensual life in this rich, joyful and slyly humorous book, a combination of personal narrative and treasury of erotic lore.

Under the aegis of the Goddess of Love, Isabel Allende uses her storytelling skills brilliantly in Aphrodite to evoke the delights of food and sex. After considerable research and study, she has become an authority on aphrodisiacs, which include everything from food and drink to stories and, of course, love. Readers will find here recipes from Allende's mother, poems, stories from ancient and foreign literatures, paintings, personal anecdotes, fascinating tidbits on the sensual art of foodand its effects on amorous performance, tips on how to attract your mate and revive flagging virility, passages on the effect of smell on libido, a history of alcoholic beverages, and much more.

An ode to sensuality that is an irresistible blend of memory, imagination and the senses, Aphrodite is familiar territory for readers who know her fiction.

“If you decide to go through life without cooking you are missing something very, very special. You are losing out on one of the greatest pleasures you can have with your clothes on.” — Nigel Slater

A chance comment spurred the heralded Observer columnist and wildly popular cookbook author Nigel Slater to write Appetite. A reader asked “If you don’t give me exact amounts in a recipe, then how will I know if it is right?” Slater realized the reader had so little confidence in his own cooking that he didn’t know what he liked unless he was told. Appetite is not about getting it right or wrong; it is about liking what you cook.

To help the everyday cook achieve culinary independence, Slater supplies the basics of relaxed, unpretentious, hearty cooking, written with his trademark humour and candour. Slater doesn’t believe in replicating restaurant-style theatricality to impress guests — he simply loves food, and his love is evident on every page.

Slater covers the philosophies of cooking, the basics to have on hand, and detailed descriptions of necessary equipment and ingredients. He tells you which wok to buy (the cheap one), and why it can pay to flirt with the fishmonger. There are sections on seasoning, a good long list of foods that pair well, and a large collection of recipes for soup, pasta, rice, vegetables, fish, meat, pastry and desserts. These are straightforward, easy-to-make dishes adapted for the North American cook — every one a springboard to something new, different and delicious. And with full-colour photography throughout the book, Appetite is a feast for the eyes as well as the palate.

It is one of the world's oldest and most intriguing cuisines, yet few have explored the diverse dishes and enchanting flavors of Arab cookery beyond hummus and tabouleh. In 188 recipes, The Arab Table introduces home cooks to the fresh foods, exquisite tastes, and generous spirit of the Arab table.

May S. Bsisu, who has lived and cooked in Jordan, Lebanon, Kuwait, England, and now the United States, takes you along a reassuringly down-to-earth and warmly personal path through exciting culinary territory. The Arab Table focuses intimately on the foods of Arab countries such as Lebanon and Saudi Arabia, Egypt and Syria.

The book offers a bountiful range of appealing dishes: cold and hot mezza, or little dishes; vibrant salads and fresh vegetable preparations; savory soups, stews, and hearty casseroles; baked and grilled meats, poultry, and fish; cooling drinks; and ambrosial desserts. There are recipes for familiar dishes including Falafel, Chicken and Lamb Kebabs, and Baklava, as well as a diverse selection of lesser known delights greatly enjoyed around the world, such as Eggplant Pomegranate Salad, Zucchini with Bread and Mint, Grilled Halloumi Cheese Triangles, and Arab Flatbread. Celebration dishes, the cornerstone of Arab cuisine, include Moroccan and Lebanese Couscous, Baked Lamb with Rice and Chickpeas, and Baked Sea Bass with Rice and Caramelized Onions. No Arab cookbook would be complete without an ample selection of soups and stews, the customary way to break the fast at the end of each day during Ramadan. The Arab table is also well known for its sweets: Semolina Pistachio Layer Cake, Milk Pudding, and, of course, date-, nut-, and cream-filled pastries perfumed with rose and orange-blossom water are just a sampling of the desserts included here.

Along with these treasured recipes collected from May's extended family, friends, neighbors, and her own discoveries, The Arab Table is also a resource for learning about the traditions and customs associated with this time-honored cuisine. Throughout, essays on Arab holidays, from Eid Al Adha, the feast celebrating the end of the pilgrimage to Mecca, to Ramadan and Mubarakeh, the celebration for the birth of a baby, are explained and menus are provided for each. May enlightens readers as to customary greetings (How do you say Happy Ramadan?), gifts (What do you bring to an Arab home during Ramadan?), and wishes (How do you acknowledge the birth of a baby?) that are traditionally extended during these special occasions.

Now you can bring the abundance and flavors of The Arab Table to your table.

The #1 bestseller in England tells the story of the obsessive pursuit of the secret formula to 18th-century Europe's most precious commodity — fine porcelain.

In 1746 the French philosophe Condillac published his Essay on the Origin of Human Knowledge, one of many attempts during the century to determine how we organize and validate ideas as knowledge. In investigating language, especially written language, he found not only the seriousness he sought but also a great deal of frivolity whose relation to the sober business of philosophy had to be addressed somehow. If the mind truly reflects the world, and language reflects the mind, why is there so much error and nonsense? Whence the distortions? How can they be remedied?

In The Archeology of the Frivolous, Jacques Derrida recoups Condillac's enterprise, showing how it anticipated—consciously or not—many of the issues that have since stymied epistemology and linguistic philosophy. If anyone doubts that deconstruction can be a powerful analytic method, try this.

In this volume leading composition scholars consider the ways in which argumentation as an approach to teaching writing remains valuable - in spite of the challenge presented by postmodern theories.

The book first explains the traditional approaches to argument - the enthymeme, evidence, Toulmian, Rogerian and classical rhetoric - and illustrates why they are of particular relevance today. The contributors then `redefine' argument by connecting it with theoretical movements that have been adverse to it - feminism, narratology and reflexive reading. As a result, the book unites apparently conflicting approaches into a new definition of argument that emphasizes inquiry over discord and understanding over entrenched difference

"Sylvia Plath's last poems have impressed themselves on many readers with the force of myth."—The Critical Quarterly

"One of the most marvelous volumes of poetry published for a very long time."—Times Literary Supplement

Introduced by Francis Fergusson, the Poetics, written in the fourth century B.C., is still an essential study of the art of drama, indeed the most fundamental one we have. It has been used by both playwrights and theorists of many periods, and interpreted, in the course of its two thousand years of life, in various ways. The literature which has accumulated around it is, as Mr. Fergusson points out, "full of disputes so erudite that the nonspecialist can only look on in respectful silence." But the Poetics itself is still with us, in all its suggestiveness, for the modern reader to make use of in his turn and for his own purposes.

Francis Fergusson's lucid, informative, and entertaining Introduction will prove invaluable to anyone who wishes to understand and appreciate the Poetics. Using Sophocles' Oedipus Rex, as Aristotle did, to illustrate his analysis, Mr. Fergusson pints out that Aristotle did not lay down strict rules, as is often thought: "The Poetics," he says, "is much more like a cookbook than it is like a textbook of elementary engineering." Read in this way, it is an essential guide not only to Sophoclean tragedy, but to the work of so modern a playwright as Bertolt Brecht, who considered his own "epic drama" the first non-Aristotelian form.