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The Moral Obligation to Be Intelligent: Selected Essays
Bringing together the thoughts of one of American literature’s sharpest cultural critics, this compendium will open the eyes of a whole new audience to the work of Lionel Trilling. Trilling was a strenuous thinker who was proud to think “too much.” As an intellectual he did not spare his own kind, and though he did not consider himself a rationalist, he was grounded in the world. This collection features 32 of Trilling’s essays on a range of topics, from Jane Austen to George Orwell and from the Kinsey Report to Lolita. Also included are Trilling’s seminal essays “Art and Neurosis” and “Manners, Morals, and the Novel.” Many of the pieces made their initial appearances in periodicals such as The Partisan Review and Commentary; most were later reprinted in essay collections. This new gathering of his writings demonstrates again Trilling’s patient, thorough style. Considering “the problems of life”—in art, literature, culture, and intellectual life—was, to him, a vital occupation, even if he did not expect to get anything as simple or encouraging as “answers.” The intellectual journey was the true goal. No matter the subject, Trilling’s arguments come together easily, as if constructing complicated defenses and attacks were singularly simple for his well-honed mind. The more he wrote on a subject and the more intricate his reasoning, the more clear that subject became; his elaboration is all function and no filler. Wrestling with Trilling’s challenging work still yields rewards today, his ideas speaking to issues that transcend decades and even centuries. .
Price: $13.57
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Theater Games for the Classroom: A Teacher's Handbook
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Metamorphoses: A Play
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Cafe Flora Cookbook
For more than a decade, Seattle's award-winning Cafe Flora has been serving up ingenious vegetarian and vegan dishes which have become so popular that even meat lovers long for the taste of their Portobello Wellington or Oaxaca Tacos. Now, from brunch dishes to appetizers and main courses to sides, salads, and condiments, here are 250 of its original recipes-with detailed instructions, clearly presented, to save time cooking and cleaning up. Along with serving and presentation suggestions, substitutions where appropriate, and a host of other culinary tips and advice, Cafe Flora Cookbook embodies the true genius of this inventive restaurant..
Price: $8.35
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Tom Douglas' Seattle Kitchen
There's a new culinary melting pot. It's called Seattle Here you'll find everything from Japanese bento box lunches and Thai satays to steaming bowls of Vietnamese soups and all-American blackberry cobblers. No chef embodies this diversity with more flair and more flavor than chef/author/restaurateur Tom Douglas. And no book does it better than Tom Douglas' Seattle Kitchen. Tom's creativity with local ingredients and his respect for Seattle's ethnic traditions have helped put his three restaurants and Seattle on the national culinary map. Join Tom and celebrate the Emerald City's rich culinary tradition: sweet I Dungeness crabs, razor clams, rich artisan cheeses, and deeply flavored Northwest beers. Share in the delight of sophisticated Washington wines, coffee fresh vegetables, fruits, and the exotic flavors of the Pacific Rim countries. Tom Douglas' style is laid-back sophistication with a dash of humor. You can see it in the names of his chapters, "Starch Stacking," "Slow Dancing," and "Mo' Poke, Dadu" (this last title, courtesy of his daughter, Loretta, means "More Pork, Daddy"). And you can taste it in his signature dishes such as Dungeness Crabcakes with Green Cocktail Sauce, Roast Duck with Huckleberry Sauce and Parsnip-Apple Hash, Udon with Sea Scallops in Miso Broth, and Triple Cream Coconut Pie. Try his hearty Long-Bone Short Ribs with Chinook Merlot Gravy and Rosemary WhiteBeans or spicy Fire-roasted Oysters with Ginger Threads and Wasabi Butter. Relax in the comfort of the comfort foods he prepares for his own family: Loretta's Buttermilk Pancakes with Wild Blackberries, Basic Barbecued Baby Back Ribs, and Five-Spice Angel Food Cake. They're all clear, simple recipes that'll have you cooking like Tom Douglas from the very first page. But this is more than a cookbook; it's a food lover's guide to Seattle. Join Tom on a tour of his city with his list of top ten best things to do -- and eat -- in Seattle, from his favorite ethnic markets and neighborhoods to where to get the best breakfast. Why not turn your kitchen into a Seattle kitchen? All it takes is a little help and inspiration from Tom Douglas. .
Price: $12.00
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Chefs on the Farm: Recipes and Inspiration from the Quillisascut Farm School of the Domestic Arts
With the rising interest in organic and locally grown food, there is also an increasing interest in connecting the farm to the table. Chefs on the Farm describes the seasonal workings of Quillisascut Goat Cheese Farm, a small, family-run business in northeastern Washington state. There, owners Lora Lea and Rick Misterly started a "Farm School for the Domestic Arts" where every summer, professional chefs, culinary students, food writers, and others live and work on the farm. Cooking only with ingredients they find on the farm, students learn to be connected to the food they work with..
Price: $16.47
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Leslie Mackie's Macrina Bakery and Cafe Cookbook: Favorite Breads, Pastries, Sweets and Savories
Macrina’s irresistible creations, from rustic potato bread to pear and cracked pepper bread to crisp, crackly baguettes, have made Seattle a culinary destination for fans of scrumptious baked goods. Author Leslie Mackie, revered by chefs and artisan bakers throughout the country, brings her talent and passion to this beautiful cookbook. The recipes here run the gamut from simple morning muffins to impressive European pastries and show-stopping desserts. Now customers, cookbook buyers, and food lovers everywhere can experience the delicious offerings of Macrina in their own kitchens. .
Price: $11.52
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