Written under the pseudonym Dod Grile, “The Fiend’s Delight” is a collection of essays, stories, poems and reflection, all of which had been previously printed in various California journals and is Bierce’s earliest published work in book form. It includes the sections Some Fiction; Current Journaling; Musings, Philosophical and Theological; and Poesy. From the opening of “One More Unfortunate,” first story in the fiction section: “It was midnight — a black, wet, midnight-in a great city by the sea. The church clocks were booming the hour, in tones half-smothered by the marching rain, when an officer of the watch saw a female figure glide past him like a ghost in the gloom, and make directly toward a wharf. The officer felt that some dreadful tragedy was about to be enacted, and started in pursuit . . .”
H. P. Lovecraft - August Derleth - The Watchers Out of Time
Venture at your own risk into a realm where the sun sinks into oblivion–and all that is unholy, unearthly, and unspeakable rises. These rare, hard-to-find collaborations of cosmic terror are back in print, including • Wentworth’s Day A fellow figures his debt to a dead man is null and void, until he discovers just how terrifying interest rates can be. • The Shuttered Room A sophisticated gentleman must settle his grandfather’s estate, only to find that the house shelters dark secrets. • The Dark Brotherhood A beautiful woman and her companion meet the likes of Edgar Allan Poe, in a tale as terrifying as anything Poe himself ever created. • Innsmouth Clay A sculptor returns from Paris to create a statue not entirely of this world–and not at all under his control. • Witches’ Hollow A new schoolteacher puts his soul in peril while trying to save one of his students from a ravenous creature.
M. R. James - Lost Hearts and Other Chilling Tales
"Evil comes with many different faces" A macabre human drama is re-enacted in a Gothic dolls' house; a whistle awakens a force of unspeakable malevolence; an ancient curse is passed from person to person; a grisly crime is avenged from beyond the grave; the tomb of a Swedish count will not rest quietly... M.R. James's chilling ghost stories reveal a world where the familiar becomes diabolical, the smallest object can lead to unimaginable horror, and evil brushes against everyday life in the most unexpected and sinister of ways.
Mervyn Peake - The Gormenghast Trilogy
Gormenghast is the vast, crumbling castle to which Titus Groan, is lord and heir. Titus is expected to rule this gothic labyrinth of turrets and dungeons, and his subjects, according to age-old rituals, but things are changing in the castle. He must contend with treachery, manipulation and murder and his longing for a life beyond the castle walls.
Gene Wolfe - The Sword of the Lictor
Severian, the disgraced apprentice torturer, has reached his place of exile - Thrax, the city of Windowless Rooms, where he must take up his post as Lictor, executioner and torturer. However, he flees the city and heads into the mountains, to meet the mysterious Dr Talos.
Julia Child - From Julia Child's kitchen
"Be a fearless cook! Try out new ideas and new recipes, but always buy the freshest and finest ingredients, whatever they may be. Furnish your kitchen with the most solid and workmanlike equipment you can find. Keep your knives ever sharp and--toujours bon appetit!" Introduction - Julia Child
Laura Shapiro - Julia Child - a Life
With a swooping voice, an irrepressible sense of humor, and a passion for good food, Julia Child ushered in the nation’s culinary renaissance. In Julia Child, award-winning food writer Laura Shapiro tells the story of Child’s unlikely career path, from California party girl to coolheaded chief clerk in a World War II spy station to bewildered amateur cook and finally to the Cordon Bleu in Paris, the school that inspired her calling. A food lover who was quintessentially American, right down to her little-known recipe for classic tuna fish casserole, Shapiro’s Julia Child personifies her own most famous lesson: that learning how to cook means learning how to live.
Julie Powell - Julie & Julia (angol)
Powell, a 30-year-old secretary, began keeping her blog in the summer of 2002 as she embarked on trying out all 524 recipes from Julia Child's Mastering the Art of French Cooking in 365 days in the kitchen of her Queens apartment. The book turns to poetry everything from shopping for the perfect piece of liver to extracting marrow from the bone. Julie & Julia has sold nearly 100,000 copies and became the nonfiction winner of the first annual Lulu Blooker Prize, celebrating books spawned by blogs.
M. R. James - Collected Ghost Stories
M.R. James is the finest ghost-story writer England has ever provided. These tales are classics not only of their genre, but also of beautiful paced understatement, convincing background and chilling terror. As well as the preface, there is a facinating tail-piece Stories I Have Tried to Write to accompany these thirty tales which include Casting the Runes, 'Oh, Whistle and I'll Come to You, My Lad', The Tractate Middoth, The Ash Tree and Canon Albert's Scrapbook.
Julia Child - Alex Prud'homme - My Life in France
In her own words, here is the captivating story of Julia Child's years in France, where she fell in love with French food and found "her true calling". From the moment the ship docked in Le Havre in the fall of 1948 and Julia watched the well-muscled stevedores unloading the cargo to the first perfectly soigne meal that she and her husband, Paul, savored in Rouen en route to Paris, where he was to work for the USIS, Julia had an awakening that changed her life. Soon this tall, outspoken gal from Pasadena, California, who didn't speak a word of French and knew nothing about the country, was steeped in the language, chatting with purveyors in the local markets, and enrolled in the Cordon Bleu. After managing to get her degree despite the machinations of the disagreeable directrice of the school, Julia started teaching cooking classes herself, then teamed up with two fellow gourmettes, Simone Beck and Louisette Bertholle, to help them with a book they were trying to write on French cooking for Americans. Throwing herself heart and soul into making it a unique and thorough teaching book, only to suffer several rounds of painful rejection, is part of the behind-the-scenes drama that Julia reveals with her inimitable gusto and disarming honesty. This memoir is laced with wonderful stories about the French character, particularly in the world of food, and the way of life that Julia embraced so wholeheartedly. Above all, she reveals the kind of spirit and determination, the sheer love of cooking, and the drive to share that with her fellow Americans that made her the extraordinary success she became. Le voici. Et bon appetit!
August Derleth - The Trail of Cthulhu
No one but August Derleth could continue the Cthulhu Mythos cycle after the death of its creator, his friend H.P. Lovecraft. In a comprehensive fusion of Lovecraft's fearful myth-pattern, Dr. Laban Shrewsbury pursues his arcane investigations into the unspeakable secrets of the Ancient Ones to the drowned city of R'lyeh, where the ancient god Cthulhu waits dreaming.
Julia Child - Julia's Casual Dinners
Planning a large buffet for the holidays? An informal dinner? A barbecue? Julia offers a Buffet for 19 (featuring oysters and Turkey Orloff), a Chafing-Dish Dinner, and an Indoor/Outdoor Barbecue of butterflied lamb on the grill and homemade pitas. These menus--and four others--are packed with instructions on planning ahead, checking out staples, drawing up a shopping list, timing the meal, varying the menu, and creatively using leftovers. Instructive color photographs serve as a guide, showing ingredients, step-by-step procedures, and the finished dishes.
Julia Child - Julia's Delicious Little Dinners
Straight from the Kitchen of Julia Child, here is a game plan for giving a perfect dinner party--in fact, six perfect little dinner parties. Whether it's a full-dress party or an old-fashioned chicken dinner, now anyone can entertain without tears or tension. The six superb menus in this book: Dinner for the Boss (featuring a standing rib roast and ending with bourbon-soaked chocolate truffles) Country Dinner (Mediterranean hors d'oeuvres, leek and rabbit pie, and ice cream-filled meringues) Butterflied Pork for a Party (preceded by celery root remoulade and finishing with a gateau Mont-Saint-Michel) Rack of Lamb for a Very Special Occasion (with artichoke scoops garnished with shellfish, and fresh strawberries and hazelnut cornucopias for a sweet ending) Summer Dinner (individual chicken liver aspics, poached salmon steaks, and a savarin au rhum) Old-Fashioned Chicken Dinner (with a chocolate bombe for dessert) Each dinner is imaginative, often playful, and beautifully orchestrated. You'll learn everything you need to know about ingredients, cooking techniques, planning ahead, and improvising leftovers so that each menu becomes a lesson in the art of preparing a small, elegant dinner that anyone can be proud of. With 119 full-color photographs This book and its companion--Julia's Menus for Special Occasions feature the finest recipes from Julia Child & Company and Julia Child & More Company
Ambrose Bierce - Present at a Hanging and Other Ghost Stories
This collection of short and chilling ghost stories was originally published in 1913 and is loosely organized into four categories: The Ways of Ghosts, including "An Arrest," in which a murderer is escorted back to jail by the prison guard he murdered to escape; Soldier Folk including "A Man with Two Lives," in which a man dead and buried returns to claim his belongings, Some Haunted Houses, including "The Other Lodgers," in which a man checks into what he believes is a hotel only to discover it is an abandoned hospital, and Mysterious Disappearances, including "The Difficulty of Crossing a Field," in which a man disappears in full view of witnesses while crossing a field.
Julia Child - Julia and Jacques Cooking at Home
The companion volume to the public television series Julia and Jacques Cooking at Home Two legendary cooks, Julia Child and Jacques Pépin, invite us into their kitchen and show us the basics of good home cooking. What makes this book unique is the richness of information they offer on every page, as they demonstrate techniques (on which they don't always agree), discuss ingredients, improvise, balance flavors to round out a meal, and conjure up new dishes from leftovers. Center stage in these pages are carefully spelled-out recipes flanked by Julia's comments and Jacques's comments--the accumulated wisdom of a lifetime of honing their cooking skills. Nothing is written in stone, they imply. And that is one of the most important lessons for every good cook. So sharpen your knives and join in the fun as you learn to make . . . *--Appetizers--from traditional and instant grav-lax to your own sausage in brioche and a country pâté *--Soups--from New England chicken chowder and onion soup gratinée to Mediterranean seafood stew and that creamy essence of mussels, billi-bi *--Eggs--omelets and "tortillas"; scrambled, poached, and coddled eggs; eggs as a liaison for sauces and as the puffing power for soufflés *--Salads and Sandwiches--basic green and near-Niçoise salads; a crusty round seafood-stuffed bread, a lobster roll, and a pan bagnat *--Potatoes--baked, mashed, hash-browned, scalloped, souffléd, and French-fried *--Vegetables--the favorites from artichokes to tomatoes, blanched, steamed, sautéed, braised, glazed, and gratinéed *--Fish--familiar varieties whole and filleted (with step-by-step instructions for preparing your own), steamed en papillote, grilled, seared, roasted, and poached, plus a classic sole meunière and the essentials of lobster cookery *--Poultry--the perfect roast chicken (Julia's way and Jacques's way); holiday turkey, Julia's deconstructed and Jacques's galantine; their two novel approaches to duck *--Meat--the right technique for each cut of meat (along with lessons in cutting up), from steaks and hamburger to boeuf bourguignon and roast leg of lamb *--Desserts--crème caramel, profiteroles, chocolate roulade, free-form apple tart--as you make them you'll learn all the important building blocks for handling dough, cooking custards, preparing fillings and frostings And much, much more . . . Throughout this richly illustrated book you'll see Julia's and Jacques's hands at work, and you'll sense the pleasure the two are having cooking together, tasting, exchanging ideas, joshing with each other, and raising a glass to savor the fruits of their labor. Again and again they demonstrate that cooking is endlessly fascinating and challenging and, while ultimately personal, it is a joy to be shared.
Julia Child - Julia Child & More Company
Here is Julia back again to make life easier for the hundreds of thousands of American cooks faced with the perennial problem of what to cook for company. Here are 13 more splendid menus for entertaining - simple dishes and elegant ones, thrifty meals and splurges, quickly whipped-up recipes and loving creations, something for every mood and occasion. Whether you've invited vegetarians for dinner or friends who particularly relish the extravagances to be had in a top-flight restaurant, Julia has the answers. You'll find a large, ambitious buffet, elaborate enough for a wedding feast, that can be executed single-handed. You'll find a country meal for fresh-air appetites, a hearty one-dish dinner for a crowd, and a plush picnic fit for royalty - a whole new wonderful choice of delights, from a classic summary menu to a winter supper centered around a tureen of bubbling, cheese-encrusted onion soup. Endlessly fascinated by new possibilities that make the art of cooking (and eating) ever more exciting. Julia gives her own culinary twist to such classic dishes as a cassoulet, braised beef, and 'ate en croute. Always inventive, always resourceful, Julia draws freely on the cuisines of many countries for new inspiration. As can be seen from the color photographs throughout, everything you serve will be as appetizing for your company to behold as it will be to taste and to savor.
Julia Child - The French Chef Cookbook
From Library Journal: Child's TV career began in 1963 with The French Chef on WGBH-TV in New England. The show proved very popular, and this book contains all the recipes featured in the 119 installments. The text is buttressed with photographs demonstrating cooking, cutting, and serving techniques.
Julia Child - In Julia's Kitchen with Master Chefs
Unearthing the secrets of 26 great cooks from across the country, Julia Child translates them for the home cook and provides 150 splendid recipes which take full advantage of the exciting new flavors of American cooking today. A companion to the popular PBS series. 110 color photos.
Julia Child - The Way to Cook
From Publishers Weekly: Child's new magnum opus reminds us that she has almost single-handedly inspired the superb quality of modern larders. Without her unflagging commitment to good eating, it is doubtful that fresh duck foie gras would have been available for the saute included here. However, this wonderful book is hardly a paean to elitist fare, maintaining Child's unique perspective while reflecting attitudes about food that "have changed through these last years" and sharing much new knowledge. Recipes, divided into a master formula and variations, are grouped by technique; French classics stand fin-to-wing with American offerings (roast turkey). Dietary concerns are addressed with low-fat soups and a cottage cheese-enriched chicken liver mousse. Nevertheless, the author of Mastering the Art of French Cooking, who would "rather swoon over . . . one small serving of chocolate mousse . . . than indulge one . . . fat-free gelatin puddings," has not gone light. Six hundred handsome photographs underscore Child's technical genius. 110,000 first printing; BOMC main selection.