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Calvin Coolidge: 30th president of the United States
Par Rita Stevens. 1990
John Calvin Coolidge born on July 4, 1872, in Plymouth, Vermont, was the eldest of two children. After graduating from…
Amherst College he clerked in a law office and passed the bar in 1897. He entered local politics and became governor of Massachsetts in 1919. Elected to the vice presidency one year later, he became president upon the death of Harding. For grades 5-8 and older readersUlysses S. Grant: 18th president of the United States
Par Lucille Falkof. 1988
Ulysses Grant was born in 1822 in Ohio. His parents named him Hiram Ulysses; but when he enrolled in West…
Point, his name was listed as Ulysses Simpson, and he adopted that name. In 1853 he was forced to resign from the army for drunkenness, but was recalled when the Civil War broke out in 1861. He eventually became head of the Union armies. For grades 5-8 and older readersGrover Cleveland, 22nd and 24th president of the United States (Presidents of the United States)
Par David Collins. 1988
Grover Cleveland was born in 1837 in New Jersey, and soon moved to New York. One of nine children, he…
grew up as "a minister's kid." When he was sixteen his father died, and he went to work at the New York Institution for the Blind in New York City. After serving as governor of New York, he was elected president in 1884 and again in 1892. For grades 5-8 and older readersJames Monroe, 5th president of the United States (Presidents of the United States)
Par Rebecca Stefoff. 1988
James Monroe was born in 1758 in Virginia. Two years after he enrolled at the College of William and Mary,…
the Revolutionary War began and eighteen-year old Monroe enlisted in the Continental Army. After serving as governor of Virginia, he was appointed minister to France and helped make the Louisiana Purchase. As president, he put forth the Monroe Doctrine. For grades 5-8 and older readersThe Spanish Armada
Par Colin Martin. 1988
A revisionist history of the defeat of Philip II's grand Spanish fleet in 1588. Utilizing recent archaeological findings and previously…
unstudied documents found in the archives of Spain and the Netherlands, the authors explain why a supposedly invincible fleet, believed by the Spaniards to be guided by God's hand, suffered so disastrous a defeat off the British coastTheodore Roosevelt: 26th president of the United States
Par Rebecca Stefoff. 1988
Theodore Roosevelt was born in New York in 1858. His family had a long tradition of wealth, good works and…
public service. After graduating from Harvard, he was elected to the New York Assembly. During the Spanish-American War he organized the Rough Riders and led them up San Juan Hill. When President McKinley was killed, Roosevelt became president. For grades 5-8 and older readersDwight D. Eisenhower, 34th president of the United States (Presidents of the United States)
Par Rafaela Ellis. 1989
Eisenhower grew up in a small Kansas town. Although money was scarce, Ike and his five brothers enjoyed a happy…
childhood. When Ike was twenty-one, he enrolled in West Point. During World War II he became Supreme Commander of the Allied forces in western Europe, second only to Roosevelt and Churchill in power. He served as president from 1953-61. For grades 5-8 and older readersThe Queen & her court: a guide to the British monarchy today
Par Jerrold Packard. 1981
A close look at the royal family, their lives, personalities, associates, and residences. Also explains various titles and ranks and…
what they signify, how to address members of the nobility, and customs surrounding the royal family and the courtThe Growing years: a guide to your child's emotional development from birth to adolescence
Par Mark Rubinstein. 1987
This book, written by a psychiatrist, offers practical advice on fostering a child's emotional growth from infancy to age twelve.…
Part one includes advice on a wide array of common concerns from weaning to television. Part two deals with special contemporary issues in emotional development, such as working mothers and divorceHow to make your own luck
Par Bernard Gittelson. 1981
A top consultant to industry, who is also a public relations representative and creator of a biothythm computer program business,…
focuses on using ingenuity and perseverance to get the breaks as an entrepeneur. Gittelson explains how to tap one's own creative energy and channel it into actionThe Japanese today: change and continuity
Par Edwin Reischauer. 1981
A well-known scholar on Japan presents an overview of the history and culture of the country and an analysis of…
its contemporary development and society. Included are sections on Japan's government and politics, economic success, and relations with the rest of the worldWhen it's laughter you're after
Par Stewart Harral. 1962
Reference guide for speakers, salesmen, professionals, and others who use humor when dealing with people. Discusses the techniques of getting…
laughs, timing, and sources of jokes, and lists more than four thousand humorous stories, ad libs, gags, and puns on a variety of topicsThe laughter prescription: the tools of humor and how to use them
Par Laurence Peter. 1982
The author of the bestselling "Peter Principle" teams up with humorist Bill Dana to prescribe laughter as the best medicine.…
Rather than a bitter pill, they recommend humor as preventive medicine for physiological and psychological healthAnger, the misunderstood emotion: The Misunderstood Emotion
Par Carol Tavris. 1982
Taking the position that the complex emotion of anger is actually a learned response that should be expressed selectively, Tavris…
disagrees with those who argue that it is beneficial to express anger at will. She aserts that there is a time and place for anger, and that its mere expression does not always produces the release claimedA romantic self-help book that is upbeat, practical, and winning. The author is a feminist former director of women's programs…
at the University of California at Berkeley and a leader of singles workshopsI, human: Ai, automation, and the quest to reclaim what makes us unique
Par Tomas Chamorro-Premuzic. 2023
Will artificial intelligence improve the way we work and live, or will it alienate us? The choice is ours. What…
will we decide? It's no secret that AI is changing the way we live, work, love, and entertain ourselves. Dating apps are using AI to pick our potential partners. Retailers are using AI to predict our behavior and desires. Rogue actors are using AI to persuade us with Twitter bots and fake news. Companies are using AI to hire us-or not. This is just the beginning. As AI becomes smarter and more humanlike, our societies, our economies, and our humanity will undergo the most dramatic changes we've seen since the Agricultural Revolution. Some of these changes will enhance our species. Others may dehumanize us and make us more machinelike in our interactions with others. It's up to us to adapt and determine how we want to live and work. Are you ready? In I, Human psychologist Tomas Chamorro-Premuzic offers a guide for reclaiming ourselves in a world in which most of our decisions will be made for us. To do so, we'll need to double down on what makes us so special-our curiosity, adaptability, and emotional intelligence-while relying on the lost virtues of empathy, humility, and self-control. Filled with big-think fascinations and practical wisdom, I, Human is the book we need to thrive in the futureHijab butch blues: A memoir
Par Lamya H. 2023
A queer hijabi Muslim immigrant survives her coming-of-age by drawing strength and hope from stories in the Quran in a…
memoir that’s "as funny as it is original" ( The New York Times ). "A masterful, must-read contribution to conversations on power, justice, healing, and devotion from a singular voice I now trust with my whole heart."—Glennon Doyle, #1 New York Times bestselling author of Untamed AN AUDACIOUS BOOK CLUB PICK • SHORTLISTED FOR THE BROOKLYN PUBLIC LIBRARY BOOK PRIZE • A BOOK RIOT BEST BOOK OF THE YEAR When fourteen-year-old Lamya H realizes she has a crush on her teacher—her female teacher—she covers up her attraction, an attraction she can’t yet name, by playing up her roles as overachiever and class clown. Born in South Asia, she moved to the Middle East at a young age and has spent years feeling out of place, like her own desires and dreams don’t matter, and it’s easier to hide in plain sight. To disappear. But one day in Quran class, she reads a passage about Maryam that changes everything: When Maryam learned that she was pregnant, she insisted no man had touched her. Could Maryam, uninterested in men, be . . . like Lamya? From that moment on, Lamya makes sense of her struggles and triumphs by comparing her experiences with some of the most famous stories in the Quran. She juxtaposes her coming out with Musa liberating his people from the pharoah; asks if Allah, who is neither male nor female, might instead be nonbinary; and, drawing on the faith and hope Nuh needed to construct his ark, begins to build a life of her own—ultimately finding that the answer to her lifelong quest for community and belonging lies in owning her identity as a queer, devout Muslim immigrant. This searingly intimate memoir in essays, spanning Lamya’s childhood to her arrival in the United States for college through early-adult life in New York City, tells a universal story of courage, trust, and love, celebrating what it means to be a seeker and an architect of one’s own lifeInvitation to a banquet: The story of chinese food
Par Fuchsia Dunlop. 2023
The world's most sophisticated gastronomic culture, brilliantly presented through a banquet of thirty Chinese dishes. Chinese was the earliest truly…
global cuisine. When the first Chinese laborers began to settle abroad, restaurants appeared in their wake. Yet Chinese has the curious distinction of being both one of the world's best-loved culinary traditions and one of the least understood. For more than a century, the overwhelming dominance of a simplified form of Cantonese cooking ensured that few foreigners experienced anything of its richness and sophistication-but today that is beginning to change. In Invitation to a Banquet, award-winning cook and writer Fuchsia Dunlop explores the history, philosophy, and techniques of Chinese culinary culture. In each chapter, she examines a classic dish, from mapo tofu to Dongpo pork, knife-scraped noodles to braised pomelo pith, to reveal a distinctive aspect of Chinese gastronomy, whether it's the importance of the soybean, the lure of exotic ingredients, or the history of Buddhist vegetarian cuisine. Meeting food producers, chefs, gourmets, and home cooks as she tastes her way across the country, Fuchsia invites listeners to join her on an unforgettable journey into Chinese food as it is cooked, eaten, and considered in its homeland"Absolutely gripping… a perfectly splendid read—I highly, highly recommend it" — Douglas Preston, author of the #1 New York Times…
bestseller The Lost City of the Monkey God A sixty-year saga of frostbite and fake news that follows the no-holds-barred battle between two legendary explorers to reach the North Pole, and the newspapers which stopped at nothing to get–and sell–the story. In the fall of 1909, a pair of bitter contests captured the world’s attention. The American explorers Robert Peary and Frederick Cook both claimed to have discovered the North Pole, sparking a vicious feud that was unprecedented in international scientific and geographic circles. At the same time, the rivalry between two powerful New York City newspapers—the storied Herald and the ascendant Times —fanned the flames of the so-called polar controversy, as each paper financially and reputationally committed itself to an opposing explorer and fought desperately to defend him. The Herald was owned and edited by James Gordon Bennett, Jr., an eccentric playboy whose nose for news was matched only by his appetite for debauchery and champagne. The Times was published by Adolph Ochs, son of Jewish immigrants, who’d improbably rescued the paper from extinction and turned it into an emerging powerhouse. The battle between Cook and Peary would have enormous consequences for both newspapers, and help to determine the future of corporate media. BATTLE OF INK AND ICE presents a frank portrayal of Arctic explorers, brave men who both inspired and deceived the public. It also sketches a vivid portrait of the newspapers that funded, promoted, narrated, and often distorted their exploits. It recounts a sixty-year saga of frostbite and fake news, one that culminates with an unjustly overlooked chapter in the origin story of the modern New York Times. By turns tragic and absurd, BATTLE OF INK AND ICE brims with contemporary relevance, touching as it does on themes of class, celebrity, the ever-quickening news cycle, and the benefits and pitfalls of an increasingly interconnected world. Above all, perhaps, its cast of characters testifies—colorfully and compellingly—to the ongoing role of personality and publicity in American cultural life as the Gilded Age gave way to the twentieth century—the American centuryMy kitchen year: 136 recipes that saved my life
Par Ruth Reichl. 2015
NEW YORK TIMES BESTSELLER | NAMED ONE OF THE BEST BOOKS OF THE YEAR BY Los Angeles Times • NPR…
• Men’s Journal • BookPage • Booklist • Publishers Weekly In the fall of 2009, the food world was rocked when Gourmet magazine was abruptly shuttered by its parent company. No one was more stunned by this unexpected turn of events than its beloved editor in chief, Ruth Reichl, who suddenly faced an uncertain professional future. As she struggled to process what had seemed unthinkable, Reichl turned to the one place that had always provided sanctuary. "I did what I always do when I’m confused, lonely, or frightened," she writes. "I disappeared into the kitchen." My Kitchen Year follows the change of seasons—and Reichl’s emotions—as she slowly heals through the simple pleasures of cooking. While working 24/7, Reichl would "throw quick meals together" for her family and friends. Now she has the time to rediscover what cooking meant to her. Imagine kale, leaves dark and inviting, sautéed with chiles and garlic; summer peaches baked into a simple cobbler; fresh oysters chilling in a box of snow; plump chickens and earthy mushrooms, fricasseed with cream. Over the course of this challenging year, each dish Reichl prepares becomes a kind of stepping stone to finding joy again in ordinary things. The 136 recipes collected here represent a life’s passion for food: a blistering ma po tofu that shakes Reichl out of the blues; a decadent grilled cheese sandwich that accompanies a rare sighting in the woods around her home; a rhubarb sundae that signals the arrival of spring. Here, too, is Reichl’s enlivening dialogue with her Twitter followers, who become her culinary supporters and lively confidants. Part cookbook, part memoir, part paean to the household gods, My Kitchen Year may be Ruth Reichl’s most stirring book yet—one that reveals a refreshingly vulnerable side of the world's most famous food editor as she shares treasured recipes to be returned to again and again and again. Praise for My Kitchen Year "Ruth is one of our greatest storytellers today, which you will feel from the moment you open this book and begin to read: No one writes as warmly and engagingly about the all-important intersection of food, life, love, and loss. This book is a lyrical and deeply intimate journey told through recipes, as only Ruth can do." —Alice Waters "What will send this book to the top of bestseller lists is the lovely way Reichl describes how dishes come together, like the Greek chicken soup with lemon and egg known as avgolemono, and her talent for assembling a collection of recipes her legions of former Gourmet fans will want to make themselves." — The Washington Post "The recipes make for lovely reading, full of Reichl’s elemental wisdom. . . . In the best way possible, My Kitchen Year is cozy, the reading equivalent of curling up next to a fire with a glass of red wine and perhaps the scent of bread in the oven wafting over." — Vogue "If anyone can convince us that a dessert, plus two more fabulous dishes, can turn a crummy day around, it’s culinary writer Ruth Reichl, who knows firsthand just how powerful food can be." — O: The Oprah Magazine "The voice is pure Reichl in a way that makes the reader yearn for a house