This book, Petrarch's Songbook, is a bilingual edition of the songs and sonnets, originally titled Canzoniere, of Francesco Petrarch - a 14th-century Italian. It consists of 365 poems, mainly "Petrarchan" or Italian sonnets. In this edition, the original Italian poems appear side-by-side with an excellent verse translation by James Wyatt Cook. This is one of my favorite translations of the poems; Mark Musa's is more prosaic, Morris Bishop's is good, but hard to find.

If you want to find out what an obsessive love is truly like - here's the place to go. Petrarch fell in love with Laura on April 6, 1327 and obsesses about her for about fifty years. She was a married woman, living in the Avignon of the Popes. Her death, of the plague on April 6 (note the coincidence), 1348 did not end the fountain of poetry; Petrarch continued with the poems after her death.

This songbook is the source of the famed Petrarchan conceit, the farfetched comparison - for instance, that the beloved's eyes are like suns, dispensing warmth upon the lover (or cold when she is chilly). Later, the Elizabethan poets imitated these conceits. Even Shakespeare has a go at satirizing them.

Enjoy this fabulous poetry.

The reprint of this classic cookbook shouldn't be missed: The Picayune's Creole Cook Book reproduces the second, 1901 edition in its entirety, returning to print a classic which preserved traditional creole cooking upon the brink of its extinction. Introductions explain history and recipes alike. No photos, but those interested in Creole history and culture won't miss them.

mark schwartz is a zen master without even knowing it.
the ease with which his poems are written tags the
turf of a man who has walked many miles through the
city of san francisco in old sneakers, talking to
every sidewalk saint, using all six senses to humbly
communicate with the universe in all her glory!

Wondurful book! A entry for every week of the year and room for you to write your own obsevations. It has entrys about evreything from ticks to blackberry pie. If you want to know more about the N.C piedmont, this is the book for you!

This book gives deep insight to the works of Ms. Valenzuela. With a sound theoretical background, it provides the reader with valuable information and insights into Valenzuela's narrative. A must read for anyone interested in Argentine contemporary literature.

Exceptional step-by-step photographic instructions. 176pp
Quite the best series of instructional and informative cookery books I've yet come across. So far I've found Wine; Beverages; Preserving; Snacks & canapés; Cakes; Eggs & cheese; Grains, pasta & pulses; Beef & veal; Pork.

CONTENTS
INTRODUCTION
A prolific provider / a guide to pork cuts / clearing the way to simplify carving / ways to enhance flavour in advance / capturing flavour in the stock-pot / a quartet of savoury stuffings / the simple art of sausage-making
FRYING
A versatile method for smaller cuts / fundamental and fast techniques / capitalising on natural moistness / thickening pan juices into sauces / lavish effects with cream / deep-frying in a protective coating
GRILLING AND ROASTING
Sealing in juices with radiant heat / grilling: stratagems for succulence / sweet-and-sour coatings for spare ribs / tender meat enclosed in crackling / basting for a mahogany glaze / pockets full of goodness / transforming rib racks into a regal crown / the most spectacular presentation of all
POACHING
Controlling the simmer / a potful of mixed cuts / coupling salt pork with pulses /subtle marriages of flavour / a surprising role for hay / a court-bouillon made with wine / a glistening coat for cuts
BRAISING AND STEWING
Slow cooking for rich results / the perfect finish for whole ham / tender treatment for a large cut / double chops: envelopes for stuffing / the quintessential stew / a glazed onion garnish

MISCELLANEOUS COOKING METHODS
Sauerkraut: an enduring partner for pork / exploring the potential of pies / sauce-topped gratins of sliced ham / a spicy crumb finish for pig's ears / sausages in a bed of batter / a layered soufflé pudding / a purée moulded into a mousse / turning leftovers into dumplings
ANTHOLOGY OF RECIPES
Stuffings and marinades / sausage-making / frying / roasting and grilling / poaching / braising and stewing / pies, puddings and soufflés / special presentations / standard presentations
RECIPE INDEX
GENERAL INDEX
GLOSSARY

This most recent compilation of John and Matt Lewis Thorne's Simple Cooking newsletter continues their intelligent, friendly, delicious writing about food and a real life.This book ends with "Last Gleaning," about the final illness of John's father, and the role food and eating played in their sometimes difficult relationship.John Thorne has been compared to MFK Fisher, and there is some validity to the comparison, to an extent. They both write very very good prose, and they both write about hunger other than the visceral. However, there are differences. At times, Fisher's writing seems exclusionary, and Thorne's never does.To clear up a point of potential confusion: "Matt" is a nickname for Martha. They are married. She acts as editor, and does add an occasional essay or aside. Her contributions make a good writer even better.

This book shows just how versatile a pressure cooker can be. Maintenance and safety tips are included along with recipes for everything from whole grains and dried beans to deliciously spiced vegetables and soups. A great book that will help you save time while creating delicious healthy meals.

This just as the "Duengeon Master's Screen" is helpful, quick and easy to use. Just prop it up and you're to go anytime a priest question arrives. It also helps you keep the dice from going all over the place when you roll.

A well written, cutting edge reference. Easy to use format, clearly outlining differentials, diagnostics, and referral guidelines. Great patient education sections. Has replaced all my other primary care texts.