Life à la Henri is the delightful memoir-with-recipes of Henri Charpentier, the world’s first celebrity chef. First published in 1934, the book traces Henri’s career from his days as a scrap of a bellboy on the French Riviera and a quick-witted apprentice in a three-star kitchen (when he invented crêpe suzette) to his sailing for New York to open his renowned namesake restaurants that introduced many to the glories of haute cuisine. Life à la Henri is a memorable portrait of a top-flight restaurant kitchen, and is food writing of surpassing charm and taste. “In this book of memories...[Henri] Charpentier mingles skilfully and delightfully the philosophy of life and the art of cooking, reminiscences and recipes.”—The New York Times Book Review "unique blend of success story, food history, romance, and sheer magic"—Kirkus Reviews "thoroughly old-school”—Publishers Weekly "devastating Gallic charm"—Los Angeles Magazine

"[The author] traces the full arc of Thoreau’s life, from his early days in the intellectual hothouse of Concord, when the American experiment still felt fresh and precarious, and 'America was a family affair, earned by one generation and about to pass to the next.' By the time he died in 1862, at only forty-four years of age, Thoreau had witnessed the transformation of his world from a community of farmers and artisans into a bustling, interconnected commercial nation. What did that portend for the contemplative individual and abundant, wild nature that Thoreau celebrated? Drawing on Thoreau’s copious writings, published and unpublished, [the author] presents a Thoreau vigorously alive in all his quirks and contradictions: the young man shattered by the sudden death of his brother; the ambitious Harvard College student; the ecstatic visionary who closed Walden with an account of the regenerative power of the Cosmos. We meet the man whose belief in human freedom and the value of labor made him an uncompromising abolitionist; the solitary walker who found society in nature, but also found his own nature in the society of which he was a deeply interwoven part. And, running through it all, Thoreau the passionate naturalist, who, long before the age of environmentalism, saw tragedy for future generations in the human heedlessness around him."--

The three volumes of the radical sociologist's magnum opus—in a boxed set: a monumental exploration of contemporary society, by one of the twentieth century's great intellectuals. The Critique of Everyday Lifeis perhaps the richest, most prescient work by one of the twentieth century's greatest philosophers. The trilogy which provided the philosophy behind the 1968 student revolution in France, it is considered to be the founding text of what we now know as cultural studies. Whether discussing sport, household gadgets, the countryside, surrealism, Charlie Chaplin or religion, Lefebvre always concentrates on the minutiae of lived experience in work and leisure, daydreams, and festivities. Denounced by both the right and left when it was first published in France in 1947, today this text is recognized as a path-breaking, radical, and hugely influential book.

Never has there been so little need to cook. Yet Michael Symons maintains that to be truly human we need to become better cooks: practical and generous sharers of food.Fueled by James Boswell's definition of humans as cooking animals (for "no beast can cook"), Symons sets out to explore the civilizing role of cooks in history. His wanderings take us to the clay ovens of the prehistoric eastern Mediterranean and the bronze cauldrons of ancient China, to fabulous banquets in the temples and courts of Mesopotamia, Egypt, and Persia, to medieval English cookshops and southeast Asian street markets, to palace kitchens, diners, and to modern fast-food eateries.Symons samples conceptions and perceptions of cooks and cooking, from Plato and Descartes to Marx and Virginia Woolf, asking why cooks, despite their vital and central role in sustaining life, have remained in the shadows, unheralded, unregarded, and underappreciated. "People think of meals as occasions where you share food," he notes. "They rarely think of cooks as sharers of food."Considering such notions as the physical and political consequences of sauce, connections between food and love, and cooking as a regulator of clock and calendar, Symons provides a spirited and diverting defense of a cook-centered view of the world.Michael Symons is the author of One Continuous Picnic: A History of Eating in Australia and The Shared Table.

Faced with family problems, difficulty in school, and gangs in the barrio, Enrique dreams of some day reaching the "other America" depicted on television, while sympathetic teachers help him cope by supporting his fight to study French instead of ESL.

Includes Part 1, Books, Group 1, Nos. 1-155 (March - December, 1934)

Weighing debates over reasons for the inclusion of apparently extraneous narratives in the 1678 novel by Comtesse Marie- Madelaine de Lafayette, the author presents her case that details on historical personages such as Anne Boleyn, Henry VIII, Henri II, and Catherine de Medici were intended to influence readers rather than convey "a sort of sentimental education for the heroine." She relies primarily on French language references, passages she excerpts and translates, the literary information base of early readers, and a 16th-century chronology. Annotation copyrighted by Book News, Inc., Portland, OR