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Didion and Babitz - Lili Anolik - Bog - Scribner - Plusbog.dk

Didion and Babitz - Lili Anolik - Bog - Scribner - Plusbog.dk

NATIONAL BESTSELLER * Named a Best Book of the Year by Time, Vogue, Vanity Fair, Air Mail, Harper's Bazaar, The Washington Post, and more! Joan Didion is revealed at last in this ';vivid, engrossing' (Vogue), and outrageously provocative dual biography ';that reads like a propulsive novel' (Oprah Daily) revealing the mutual attractionsand antagonismsof Didion and her fellow literary titan, Eve Babitz.Could you write what you write if you weren't so tiny, Joan? Eve Babitz, in a letter to Joan Didion, 1972 Eve Babitz died on December 17, 2021. Found in the wrack, ruin, and filth of her apartment, a stack of boxes packed by her mother decades before. The boxes were pristine, the seals of duct tape unbroken. Inside, a lost world. This world turned for a certain number of years in the late sixties and early seventies and centered on a two-story rental in a down-at-heel section of Hollywood. 7406 Franklin Avenue, a combination salon-hotbed-living end where writers and artists mixed with movie stars, rock ';n' rollers, and drug trash. 7406 Franklin Avenue was the making of one great American writer: Joan Didion, a mystery behind her dark glasses and cool expression; an enigma inside her storied marriage to John Gregory Dunne, their union as tortured as it was enduring. 7406 Franklin Avenue was the breaking and then the remakingand thus the true makingof another great American writer: Eve Babitz, goddaughter of Igor Stravinsky, nude of Marcel Duchamp, consort of Jim Morrison (among many, many others), a woman who burned so hot she finally almost burned herself alive. Didion and Babitz formed a complicated alliance, a friendship that went bad, amity turning to enmity. Didion, in spite of her confessional style, is so little known or understood. She's remained opaque, elusive. Until now. With deftness and skill, journalist Lili Anolik uses Babitz, Babitz's brilliance of observation, Babitz's incisive intelligence, and, most of all, Babitz's diary-like lettersletters found in those sealed boxes, letters so intimate you don't read them so much as breathe themas the key to unlocking Didion. And ';what the book makes clear is that Didion and Babitz were more alike than either would have liked to admit' (Time).

DKK 291.00
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BakeWise - Shirley O. Corriher - Bog - Scribner - Plusbog.dk

BakeWise - Shirley O. Corriher - Bog - Scribner - Plusbog.dk

The James Beard Award–winning, bestselling author of CookWise and KitchenWise delivers a lively and fascinating guide to better baking through food science. Follow kitchen sleuth Shirley Corriher as she solves everything about why the cookie crumbles. With her years of experience from big-pot cooking at a boarding school and her classic French culinary training to her work as a research biochemist at Vanderbilt University School of Medicine, Shirley looks at all aspects of baking in a unique and exciting way. She describes useful techniques, such as brushing your puff pastry with ice water—not just brushing off the flour—to make the pastry higher, lighter, and flakier. She can help you make moist cakes; shrink-proof perfect meringues; big, crisp cream puffs; amazing pastries; and crusty, incredibly flavorful, open-textured French breads, such as baguettes. Restaurant chefs and culinary students know Shirley from their grease-splattered copies of CookWise , an encyclopedic work that has saved them from many a cooking disaster. With numerous “At-a-Glance” charts, BakeWise gives busy people information for quick problem solving. BakeWise also includes Shirley''s signature “What This Recipe Shows” in every recipe. This scientific and culinary information can apply to hundreds of recipes, not just the one in which it appears. BakeWise does not have just a single source of knowledge; Shirley loves reading the works of chefs and other good cooks and shares their tips with you, too. She applies not only her expertise but that of the many artisans she admires, such as famous French pastry chefs Gaston Lenôtre and Chef Roland Mesnier, the White House pastry chef for twenty-five years; and Bruce Healy, author of Mastering the Art of French Pastry . Shirley also retrieves "lost arts" from experts of the past such as Monroe Boston Strause, the pie master of 1930s America. For one dish, she may give you techniques from three or four different chefs plus her own touch of science—“better baking through chemistry.” She adds facts such as the right temperature, the right mixing speed, and the right mixing time for the absolutely most stable egg foam, so you can create a light-as-air génoise every time. Beginners can cook from BakeWise to learn exactly what they are doing and why. Experienced bakers find out why the techniques they use work and also uncover amazing pastries from the past, such as Pont Neuf (a creation of puff pastry, pâte à choux, and pastry cream) and Religieuses, adorable “little nuns” made of puff pastry filled with a satiny chocolate pastry cream and drizzled with mocha icing. Some will want it simply for the recipes—incredibly moist whipped cream pound cake made with heavy cream; flourless fruit soufflés; chocolate crinkle cookies with gooey, fudgy centers; huge popovers; famed biscuits. But this book belongs on every baker''s shelf.

DKK 400.00
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