I have used the Norton Critical Editions since graduate school. As a teacher of high-school literature, I find them to be excellent resources for the study of various novels, plays, etc.'-Brooke Gifford, Vincent Middle High SchoolRead by more than 12 million students over fifty-five years, Norton Critical Editions set the standard for apparatus that is right for undergraduate readers. The three-part format-annotated text, contexts, and criticism-helps students to better understand, analyze, and appreciate the literature, while opening a wide range of teaching possibilities for instructors. Whether in print or in digital format, Norton Critical Editions provide all the resources students need.30.64130.6429.95Kate Chopin978039363420497803936342090007115, 28.25TCHardcoverCouverture rigideK9780393634204engWW NortonWW Norton4161.399.316.321.61.399.316.321.612024-02-20T00:00:00Three Decades That Changed a Country and Its SoundsRevolutions in American MusicP10122Music & Performing ArtsMUSICAA01AGeneral MusicHIS036000, MUS020000, MUS049000MusicBooks > Music, Movies & Performing Arts > Musichttps://dynamic. indigoimages. ca/books/0393634205.jpg?scaleup=true&width=600&quality=85&lang=enhttps://dynamic. indigoimages. ca/books/0393634205.jpg?scaleup=true&width=600&quality=85&lang=fr47147Michael Broyles978039363431097803936343190007118, 31.8TCHardcoverCouverture rigideB61801782engWW NortonWW Norton2560.8110.258.32.150.8110.258.32.1512019-05-14T00:00:00Recipes From The Craft Of CharcuteriePâté, Confit, RilletteP10171CookingMEAT01AMeat, Fish & EggsCKB023000, CKB054000MeatBooks > Cookbooks > Ingredients > Meathttps://dynamic. indigoimages. ca/books/0393634310.jpg?scaleup=true&width=600&quality=85&lang=enhttps://dynamic. indigoimages. ca/books/0393634310.jpg?scaleup=true&width=600&quality=85&lang=frThe best-selling team behind Charcuterie and Salumi further deepens our understanding of a venerable craft. In Pâté, Confit, Rillette, Brian Polcyn and Michael Ruhlman provide a comprehensive guide to the most elegant and accessible branch of the charcuterie tradition. There is arguably nothing richer and more flavorful than a slice of pâté de foie gras, especially when it’s spread onto crusty bread. Anyone lucky enough to have been treated to a duck confit, poached and preserved in its own fat, or a pâté en croute, knows they’re impossible to resist. And yet, pâtés, confits, rillettes, and similar dishes featured in this book were developed in the pursuit of frugality. Butchers who didn’t want to waste a single piece of the animals they slaughtered could use these dishes to serve and preserve them. In so doing, they founded a tradition of culinary alchemy that transformed lowly cuts of meat into culinary gold. Polcyn and Ruhlman begin with crucial instructions about how to control temperature and select your ingredients to ensure success, and quickly move on to master recipes, offering the fundamental ratios of fat, meat, and seasoning, which will allow chefs to easily make their own variations. The recipes that follow span traditional dishes and modern inventions, featuring a succulent chicken terrine embedded with sautéed mushrooms and flecked with bright green herbs; modern rillettes of shredded salmon and whitefish; classic confits of duck and goose; and a vegetarian layered potato terrine. Pâté, Confit, Rillette is the book to reach for when a cook or chef intends to explore these timeless techniques, both the fundamentals and their nuances, and create exquisite food. Brian Polcyn is the former chef/owner of Forest Grill and Five Lakes Grill, among other Detroit-area restaurants, and he is a professor of charcuterie at Schoolcraft College in Michigan. Michael Ruhlman has written and coauthored many bestsellers, among them The Soul of a Chef, The French Laundry Cookbook, Ratio, and other books. He lives in New York City and Providence, Rhode Island, with his wife, Ann Hood.53.95153.9553.95Brian Polcyn978039363492197803936349290007115, 28.25TCHardcoverCouverture rigideK9780393634921engWW NortonWW Norton0.99.57.251.88750.99.57.251.887512020-10-20T00:00:00Physics Meets Food, From Homemade To Haute CuisineScience And CookingP10171CookingREFEREN01AReferenceCKB023000, SCI003000, SCI013000Applied SciencesBooks > Science & Nature > Science > Applied Scienceshttps://dynamic. indigoimages. ca/books/0393634922.jpg?scaleup=true&width=600&quality=85&lang=enhttps://dynamic. indigoimages. ca/books/0393634922.jpg?scaleup=true&width=600&quality=85&lang=frBased on the popular Harvard University and edX course, Science and Cooking explores the scientific basis of why recipes work. The spectacular | The Awakening by Benjamin R. Foster, Paperback | Indigo Chapters