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Emanuel Goldenberg was born in Romania and from the age of ten grew up in New York's Lower East Side. He trained at the legendary Theater Guild, changed his name, and starred in many successful Broadway plays before moving to Hollywood. Among his most famous films were Double Indemnity with Barbara Stanwyck, The Stranger with Orson Welles, Key Largo with Humphrey Bogart and Lauren Bacall, The Ten Commandments with Charlton Heston, The Cincinnati Kid with Steve McQueen, and, of course, Little Caesar. After twenty successful years in film, Robinson's career was shattered by the McCarthy Commission. Although there was never any concrete proof that Robinson was in fact a member of the Communist party, it took five years for him to clear his name. In this fascinating biography, Alan L. Gansberg reveals the man behind the public face, his many memorable roles among more than 100 films, and his struggle to find steady work in Hollywood again. Includes 16 pages of photos.
Much analysis of gangster movies has been based upon a study of the gangster as a malign figuration of the American Dream, originally set in the era of the Depression. This text extends previous analysis of the genre by examining the evolution of gangster movies from the 1930s to the contemporary period and by placing them in the context of cultural and cinematic issues such as masculinity, consumerism and technology. With a close examination of many films from Scarface and Public Enemy to Reservoir Dogs and Pulp Fiction , this book provides a fascinating insight into a topical and popular subject.
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NEW YORK TIMES BESTSELLER • A thoroughly modern guide to becoming a better, faster, more creative cook, featuring fun, flavorful recipes anyone can make. ONE OF THE BEST COOKBOOKS OF THE YEAR: NPR, Food52, Taste of Home “Surprising no one, Molly has written a book as smart, stylish, and entertaining as she is.”—Carla Lalli Music, author of Where Cooking Begins If you seek out, celebrate, and obsess over good food but lack the skills and confidence necessary to make it at home, you’ve just won a ticket to a life filled with supreme deliciousness. Cook This Book is a new kind of foundational cookbook from Molly Baz, who’s here to teach you absolutely everything she knows and equip you with the tools to become a better, more efficient cook. Molly breaks the essentials of cooking down to clear and uncomplicated recipes that deliver big flavor with little effort and a side of education, including dishes like Pastrami Roast Chicken with Schmaltzy Onions and Dill, Chorizo and Chickpea Carbonara, and of course, her signature Cae Sal. But this is not your average cookbook. More than a collection of recipes, Cook This Book teaches you the invaluable superpower of improvisation though visually compelling lessons on such topics as the importance of salt and how to balance flavor, giving you all the tools necessary to make food taste great every time. Throughout, you’ll encounter dozens of QR codes, accessed through the camera app on your smartphone, that link to short technique-driven videos hosted by Molly to help illuminate some of the trickier skills. As Molly says, “Cooking is really fun, I swear. You simply need to set yourself up for success to truly enjoy it.” Cook This Book will help you do just that, inspiring a new generation to find joy in the kitchen and take pride in putting a home-cooked meal on the table, all with the unbridled fun and spirit that only Molly could inspire.
The author reflects on his fifteen-year relationship with a tawny owl, an unlikely companionship marked by their incredulous neighbors, books, and unique care challenges.
This “captivating biography” of the great Roman general “puts Caesar’s war exploits on full display, along with his literary genius” and more (The New York Times) Tracing the extraordinary trajectory of the Julius Caesar’s life, Adrian Goldsworthy not only chronicles his accomplishments as charismatic orator, conquering general, and powerful dictator but also lesser-known chapters during which he was high priest of an exotic cult and captive of pirates, and rebel condemned by his own country. Goldsworthy also reveals much about Caesar’s intimate life, as husband and father, and as seducer not only of Cleopatra but also of the wives of his two main political rivals. This landmark biography examines Caesar in all of these roles and places its subject firmly within the context of Roman society in the first century B.C. Goldsworthy realizes the full complexity of Caesar’s character and shows why his political and military leadership continues to resonate thousands of years later.
Julius Caesar is a key link between Shakespeare’s histories and his tragedies. Unlike the Caesar drawn by Plutarch in a source text, Shakespeare’s Caesar is surprisingly modern: vulnerable and imperfect, a powerful man who does not always know himself. The open-ended structure of the play insists that revealing events will continue after the play ends, making the significance of the history we have just witnessed impossible to determine in the play itself. John D. Cox’s introduction discusses issues of genre, characterization, and rhetoric, while also providing a detailed history of criticism of the play. Appendices provide excerpts from important related works by Lucretius, Plutarch, and Montaigne. A collaboration between Broadview Press and the Internet Shakespeare Editions project at the University of Victoria, the editions developed for this series have been comprehensively annotated and draw on the authoritative texts newly edited for the ISE. This innovative series allows readers to access extensive and reliable online resources linked to the print edition.
The figure of Julius Caesar has loomed large in the United States since its very beginning, admired and evoked as a gateway to knowledge of politics, war, and even national life. In this lively and perceptive book, the first to examine Caesar's place in modern American culture, Maria Wyke investigates how his use has intensified in periods of political crisis, when the occurrence of assassination, war, dictatorship, totalitarianism or empire appears to give him fresh relevance. Her fascinating discussion shows how—from the Latin classroom to the Shakespearean stage, from cinema, television and the comic book to the internet—Caesar is mobilized in the U.S. as a resource for acculturation into the American present, as a prediction of America’s future, or as a mode of commercial profit and great entertainment.
Featuring 140 mouthwatering new recipes, a gastronomic journey of the Italian regions that have inspired and informed Lidia Bastianich's legendary cooking. For the home cook and the armchair traveler alike, Lidia's Italy offers a short introduction to ten regions of Italy—from Piemonte to Puglia—with commentary on nearby cultural treasures by Lidia's daughter Tanya, an art historian. · In Istria, now part of Croatia, where Lidia grew up, she forages again for wild asparagus, using it in a delicious soup and a frittata; Sauerkraut with Pork and Roast Goose with Mlinzi reflect the region’s Middle European influences; and buzara, an old mariner’s stew, draws on fish from the nearby sea. · From Trieste, Lidia gives seafood from the Adriatic, Viennese-style breaded veal cutlets and Beef Goulash, and Sacher Torte and Apple Strudel. · From Friuli, where cows graze on the rich tableland, comes Montasio cheese to make fricos; the corn fields yield polenta for Velvety Cornmeal-Spinach Soup. · In Padova and Treviso rice reigns supreme, and Lidia discovers hearty soups and risottos that highlight local flavors. · In Piemonte, the robust Barolo wine distinguishes a fork-tender stufato of beef; local white truffles with scrambled eggs is “heaven on a plate”; and a bagna cauda serves as a dip for local vegetables, including prized cardoons. · In Maremma, where hunting and foraging are a way of life, earthy foods are mainstays, such as slow-cooked rabbit sauce for pasta or gnocchi and boar tenderloin with prune-apple Sauce, with Galloping Figs for dessert. · In Rome Lidia revels in the fresh artichokes and fennel she finds in the Campo dei Fiori and brings back nine different ways of preparing them. · In Naples she gathers unusual seafood recipes and a special way of making limoncello-soaked cakes. · From Sicily’s Palermo she brings back panelle, the delicious fried chickpea snack; a caponata of stewed summer vegetables; and the elegant Cannoli Napoleon. · In Puglia, at Italy’s heel, where durum wheat grows at its best, she makes some of the region’s glorious pasta dishes and re-creates a splendid focaccia from Altamura. There’s something for everyone in this rich and satisfying book that will open up new horizons even to the most seasoned lover of Italy.