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#1 NEW YORK TIMES BESTSELLER • A chorus of extraordinary voices tells the epic story of the four-hundred-year journey of African Americans from 1619 to the present—edited by Ibram X. Kendi, author of How to Be an Antiracist, and Keisha N. Blain, author of Set the World on Fire. FINALIST FOR THE ANDREW CARNEGIE MEDAL • NAMED ONE OF THE BEST BOOKS OF THE YEAR BY The Washington Post, Town & Country, Ms. magazine, BookPage, She Reads, BookRiot, Booklist • “A vital addition to [the] curriculum on race in America . . . a gateway to the solo works of all the voices in Kendi and Blain’s impressive choir.”—The Washington Post “From journalist Hannah P. Jones on Jamestown’s first slaves to historian Annette Gordon-Reed’s portrait of Sally Hemings to the seductive cadences of poets Jericho Brown and Patricia Smith, Four Hundred Souls weaves a tapestry of unspeakable suffering and unexpected transcendence.”—O: The Oprah Magazine The story begins in 1619—a year before the Mayflower—when the White Lion disgorges “some 20-and-odd Negroes” onto the shores of Virginia, inaugurating the African presence in what would become the United States. It takes us to the present, when African Americans, descendants of those on the White Lion and a thousand other routes to this country, continue a journey defined by inhuman oppression, visionary struggles, stunning achievements, and millions of ordinary lives passing through extraordinary history. Four Hundred Souls is a unique one-volume “community” history of African Americans. The editors, Ibram X. Kendi and Keisha N. Blain, have assembled ninety brilliant writers, each of whom takes on a five-year period of that four-hundred-year span. The writers explore their periods through a variety of techniques: historical essays, short stories, personal vignettes, and fiery polemics. They approach history from various perspectives: through the eyes of towering historical icons or the untold stories of ordinary people; through places, laws, and objects. While themes of resistance and struggle, of hope and reinvention, course through the book, this collection of diverse pieces from ninety different minds, reflecting ninety different perspectives, fundamentally deconstructs the idea that Africans in America are a monolith—instead it unlocks the startling range of experiences and ideas that have always existed within the community of Blackness. This is a history that illuminates our past and gives us new ways of thinking about our future, written by the most vital and essential voices of our present.
Gwathmey Siegel’s buildings represent the pinnacle of late-twentieth and early-twenty-first-century modernist design, and this new volume focuses on a single architectural masterpiece: 400 Fifth Avenue. Designed by the award-winning architectural firm Gwathmey Siegel & Associates Architects and soaring sixty stories above Fifth Avenue, 400 Fifth Avenue seamlessly integrates an unparalleled collection of spectacular condominium tower residences with the world-class, five-star Setai Fifth Avenue hotel, providing a one-of-a-kind architectural icon in the heart of midtown Manhattan.
This lavishly illustrated volume is the ultimate guide to soup-making, with mouthwatering ideas from all around the world. A mixture of traditional classics and exciting new ideas, there is something for every taste, diet and occasion, from hearty one-pot meals to elegant entertaining. The book opens with an essential guide to soup ingredients, flavourings, techniques and equipment. This is followed by instructions for making your own basic stocks, thickening soups and making creative garnishes. The recipe section has easy-to-follow step-by-step instructions and photographs, with a glorious picture of each finished dish. The soups are divided into chapters according to their style and main ingredients: chilled; light and refreshing; hot and spicy; creamy vegetable; chunky vegetable; winter warming; legume; pasta; noodle; tofu; chicken and duck; meat; fish; shellfish; egg and cheese; one-pot meals; and soups for entertaining. Great soups from world cuisines include Avgolemono and Bouillabaise from the Mediterranean, Irish Brotchan Foltchep and Scotch Broth from the British Isles, Thai classics such as Cellophane Noodle Soup and Chiang Mai Noodle Soup, chilled Spanish Gazpacho and fiery Malaysian Laksa Lemak. With over 1600 superb full-colour photographs illustrating more than 400 mouthwatering soup recipes, there are plenty of fresh, new ideas for both everyday eating and special occasions.
Partial contents: Louisville, KY-IN.
Features over 400 recipes for soups, broths, chowders, bisques, gumbos and laksas. This title also features dishes from all over the world, including Irish Bacon Broth, Scottish Cullen Skink, Spanish Gazpacho, Hungarian Cherry Soup, Thai Pumpkin, Prawn and Coconut Soup, and Japanese Soba Noodles in Hot Soup with Tempura.