Ham On Rye
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Ham On Rye
“Wordsworth, Whitman, William Carlos Williams, and the Beats in their respective generations moved poetry toward a more natural language. Bukowski moved it a little farther.” –Los Angeles Times Book Review In what is widely hailed as the best of his many novels, Charles Bukowski details the long, lonely years of his own hardscrabble youth in the raw voice of alter ego Henry Chinaski. From a harrowingly cheerless childhood in Germany through acne-riddled high school years and his adolescent discoveries of alcohol, woman, and the Los Angeles Public Library's collection of D.H. Lawrence, Ham on Rye offers a crude, brutal, and savagely funny portrait of an outcast's coming-of-age during the desperate days of the Great Depression.
The Bandini Quartet
Possessing a style of deceptive simplicity, emotional immediacy and tremendous psychological point, among the novels, short stories and screenplays that complete his career, Fante's crowning accomplishment is the Arturo Bandini tetralogy. This quartet of novels tell of Fante's fictional alter-ego Bandini, an impoverished young Italian-American escaping his suffocating home in Colorado for Depression-era Los Angeles. In the beginning, it is the triple weights of poverty, father and Church that Bandini struggles under but though the physical escape is complete, the psychological imprint continues as he comes to terms with love, desire and the knowledge his talent may not be recognised.
The Rye Baker: Classic Breads from Europe and America
Author: Stanley Ginsberg
language: en
Publisher: W. W. Norton & Company
Release Date: 2016-09-27
“A must-have for all serious bread bakers; an instant classic.”—Peter Reinhart, author of Bread Revolution True rye bread—the kind that stands at the center of northern and eastern European food culture—is something very special. With over 70 classic recipes, The Rye Baker introduces bakers to the rich world of rye bread from both the old world and the new. Award-winning author Stanley Ginsberg presents recipes spanning from the immigrant breads of America to rustic French pains de seigle, the earthy ryes of Alpine Austria and upper Italy, the crackly knäckebröds of Scandinavia, and the diverse breads of Germany, the Baltic countries, Poland, and Russia. Readers will discover dark, sour classic Russian Borodinsky; orange and molasses-infused Swedish Gotländ Rye; nearly black Westphalian Pumpernickel, which gets its musky sweetness from a 24-hour bake; traditional Old Milwaukee Rye; and bright, caraway-infused Austrian Country Boule Rounding out this treasury are reader-friendly chapters on rye’s history, unique chemistry, and centuries-old baking methods. Advanced bakers will relish Stanley’s methods, ingredients, and carefully sourced recipes, while beginning bakers will delight in his clear descriptions of baking fundamentals. The Rye Baker is the definitive resource for home bakers and professionals alike.