Con questo sesto volume, si completa la pubblicazione dei versi scritti da Carlo Menzinger negli ultimi trent'anni ovvero tra il 1983 e il 2013. Le sei raccolte sono suddivise per tema/genere. "Rimando rido" offre uno sguardo ora scherzoso, ora giocoso e si presenta come la più "leggera" delle antologie, dato che riunisce limerick (tipici versi scherzosi di origine inglese), brindisi, parodie, filastrocche e vari altri divertissement. Carlo Menzinger (Roma, 3 gennaio 1964) è autore di romanzi come "Il Colombo divergente", "La Bambina dei Sogni", "Giovanna e l'Angelo", "Ansia assassina" e del ciclo di "Jacopo Flammer e i Guardiani dell'Ucronia". "Rimando rido", assieme a "Sangue blues", "Spada di inchiostro", "Schiavi Part-Time", "Rossi di Sangue sono dell'Uomo l'Alba e il Tramonto" e "Il Terzultimo Pianeta", è uno dei volumi in cui sono raccolti i suoi versi.

INTERNATIONAL BESTSELLER Good Housekeeping Book Club Pick * A Country Living Best Book of Fall * A Washington Post Best Feel-Good Book of the Year * One of the New York Times's Best Historical Fiction Novels of Fall In a novel perfect for fans of Hazel Gaynor’s A Memory of Violets and upstairs-downstairs stories, Annabel Abbs, the award-winning author of The Joyce Girl, returns with the brilliant real-life story of Eliza Acton and her assistant as they revolutionized British cooking and cookbooks around the world. Before Mrs. Beeton and well before Julia Child, there was Eliza Acton, who changed the course of cookery writing forever. England, 1835. London is awash with thrilling new ingredients, from rare spices to exotic fruits. But no one knows how to use them. When Eliza Acton is told by her publisher to write a cookery book instead of the poetry she loves, she refuses—until her bankrupt father is forced to flee the country. As a woman, Eliza has few options. Although she’s never set foot in a kitchen, she begins collecting recipes and teaching herself to cook. Much to her surprise she discovers a talent – and a passion – for the culinary arts. Eliza hires young, destitute Ann Kirby to assist her. As they cook together, Ann learns about poetry, love and ambition. The two develop a radical friendship, breaking the boundaries of class while creating new ways of writing recipes. But when Ann discovers a secret in Eliza’s past, and finds a voice of her own, their friendship starts to fray. Based on the true story of the first modern cookery writer, Miss Eliza’s English Kitchen is a spellbinding novel about female friendship, the struggle for independence, and the transcendent pleasures and solace of food.

La storia del Sud dopo il Risorgimento è una storia travagliata e mistificata. I vincitori piemontesi di quello sporco conflitto fratricida, hanno cercato di presentare in tutti i modi un Meridione sporco, brutto e cattivo che loro erano riusciti a conquistare. Ma la verità dei fatti è ben altra e diversa e questo libro ne svelerà i retroscena.

Reprint of the original, first published in 1866.

Tosca, one of Puccini's greatest and most popular operas, is a supreme example of music's power to enthral the audience. In his introductory essay to this guide, Bernard Williams discusses the enduring quality of its appeal. Bernard Keeffe, in his article, analyses different aspects of the score, noting Puccini's special genius for orchestration and the subtle effects that give the opera its irresistible vitality, while Stuart Woolf's survey of the historical background reveals its political and nationalistic undertones.Enriched by twenty-five archive photographs, a detailed thematic analysis, the original libretto with the facing literal translation and a section containing up-to-date discographical and bibliographical information, this guide will prove an invaluable companion for opera-goers and anyone wanting to delve deeper into the genesis, history and significance of Puccini's work.Contains:Manifest Artifice, Bernard WilliamsThe Music of Puccini's Tosca, Bernard KeeffeHistorical Perspectives on Tosca, Stuart WoolfTosca: Libretto by Giuseppe Giacosa and Luigi Illica after the play La Tosca by Victorien SardouTosca: English translation by EMI Classics