Legendary cook Elizabeth David is the woman who changed the face of British cooking. She introduced a dreary post-war Britain to the sun-drenched culinary delights of the Mediterranean; to foods like olive oil and pasta, artichokes and fresh herbs - foods that have become the staples of our diets today. Her recipes brought colour and life into kitchens everywhere, yet her books...(展开全部)

“Lucky for me, Taipei was in the midst of transforming itself into a food lover’s paradise at the exact time I appeared on the scene.” So begins Carolyn Phillips’s journey as a language student in 1970s Taiwan that culminated with her becoming a traditional Chinese family’s eldest daughter- in- law. Through beguiling stories that stretch across four decades, she recalls how she...(展开全部)

“Lucky for me, Taipei was in the midst of transforming itself into a food lover’s paradise at the exact time I appeared on the scene.” So begins Carolyn Phillips’s journey as a language student in 1970s Taiwan that culminated with her becoming a traditional Chinese family’s eldest daughter- in- law. Through beguiling stories that stretch across four decades, she recalls how she...(展开全部)

'One of the great autobiographies of the twentieth century ...A journey from luminous childhood, through the dark experiences of supposed madness, to the renewal of her life through writing fiction. It is a heroic story, and told with such engaging tone, humorous perspective and imaginative power' Michael Holroyd, Sunday Times After being misdiagnosed with schizophrenia as a yo...(展开全部)

At an early age, Ruth Reichl discovered that "food could be a way of making sense of the world. . . . If you watched people as they ate, you could find out who they were." Her deliciously crafted memoir, Tender at the Bone , is the story of a life determined, enhanced, and defined in equal measure by a passion for food, unforgettable people, and the love of tales well told.Beg...(展开全部)

At an early age, Ruth Reichl discovered that "food could be a way of making sense of the world. . . . If you watched people as they ate, you could find out who they were." Her deliciously crafted memoir, Tender at the Bone , is the story of a life determined, enhanced, and defined in equal measure by a passion for food, unforgettable people, and the love of tales well told.Beg...(展开全部)

罗伊·彼得·克拉克（Roy Peter Clark），在美国佛罗里达州波因特学院（Poynter）教授写作，培养了包括托马斯·弗兰奇（Thomas French）、戴安娜·萨格（Diana Sugg）等一批普利策奖获奖作家。1977年他被《圣彼得堡时报》（St. Petersburg Press）聘请为美国最早的写作指导之一，与“美国报纸编辑协会”合作一道提升全美报纸的写作水平，被誉为“全美写作指导老师”。他曾入选名人堂，与同行安·兰德斯（Ann Landers）共享殊荣。他曾是美国瓦萨学院（Vassar College）的明星驻校作家，获得了与比利·柯林斯（Billy Collins）、萨尔曼·鲁西迪（Salman Rushdie）等作家同样的头衔。

In HOW TO WRITE SHORT, Roy Peter Clark turns his attention to the art of painting a thousand pictures with just a few words. Short forms of writing have always existed--from ship logs and telegrams to prayers and haikus. But in this ever-changing Internet age, short form writing has become an essential skill. Clark covers how to write effective and powerful titles, headlines, e...(展开全部)

In HOW TO WRITE SHORT, Roy Peter Clark turns his attention to the art of painting a thousand pictures with just a few words. Short forms of writing have always existed--from ship logs and telegrams to prayers and haikus. But in this ever-changing Internet age, short form writing has become an essential skill. Clark covers how to write effective and powerful titles, headlines, e...(展开全部)

罗伊·彼得·克拉克（Roy Peter Clark），在美国佛罗里达州波因特学院（Poynter）教授写作，培养了包括托马斯·弗兰奇（Thomas French）、戴安娜·萨格（Diana Sugg）等一批普利策奖获奖作家。1977年他被《圣彼得堡时报》（St. Petersburg Press）聘请为美国最早的写作指导之一，与“美国报纸编辑协会”合作一道提升全美报纸的写作水平，被誉为“全美写作指导老师”。他曾入选名人堂，与同行安·兰德斯（Ann Landers）共享殊荣。他曾是美国瓦萨学院（Vassar College）的明星驻校作家，获得了与比利·柯林斯（Billy Collins）、萨尔曼·鲁西迪（Salman Rushdie）等作家同样的头衔。