Ballet Review
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MASON, FRANCIS (EDITED BY). BALLET REVIEW - 13:4 - WINTER 1986. NEW YORK: DANCE RESEARCH FOUNDATION, 1986.
BRONISLAVA NIJINSKA ON MOVEMENT AND THE SCHOOL OF MOVEMENT. ; B&W Photographs; Small 4to; 98 pages.
Softcover, F.
Croce, Arlene: Afterimages, New York Knopf 1978
3rd printing, VG/G+, dance critic for the Ballet Review and the New Yorker, much of which is found here.
Bernstein, Michelle;Friedman, Andrew: Cuisine a Latina: Fresh Tastes and a World of Flavors from Michy's Miami Kitchen, New York, New York Houghton Mifflin Harcourt 2008 ; fester Einband / hard cover; Schutzumschlag / dust cover; 1. Ed. ISBN: 0618867503
0618867503 New Kernick, John, Photographs
First edition. 8vo. Pictorial boards. Illustrated throughout in color. 275 pp. including index. "For those in search of a unique culinary voice, [Michelle] Bernstein is the one to tune in to. A Jewish-Latina who studied classical French technique, worked in several four-star restaurants, danced ballet on a professional level and now runs Michy's restaurant in Miami, she is a multicultural force to reckon with. Her first cookbook might profess to be Latina, and indeed there are many traditional Latin entrees like Grilled Steak with Two Chimichurris, Arroz con Pollo and Paella, but there's more to the bounty than that. Her travels through Spain influence dishes like Halibut over Salmorejo (a variation of gazpacho); a pasta section weaves itself around such Italian staples as risotto, gnocchi and lasagna; and there are some Greek treats like a unique Watermelon and Tomato Salad with Feta and Olives. Variations on Bernstein's mother's cooking are also plentiful, including a decidedly nonkosher Chicken Liver Parfait that contains both butter and bacon. She even reprints mom's Mustard-Crusted Brisket recipe, with its secret ingredient: Lipton's Onion Soup Mix. Some extremely useful tips are buried inside several of the recipes. Lobster Bisque is intensified with the flavor of roasted lobster shells. Rice turns plump and shiny when cooked in stock and beer. Bernstein generally opts for savory over sweet, never more so than when she offers just a Bread Pudding for dessert in the appropriately titled, Shortest Dessert Chapter Ever."Publishers Weekly (starred review)" New in new dustjacket, protected with a mylar cover. First Edition New Pictorial Cover 8vo - over 7¾" - 9¾" tall; First Edition
[KW: TRADITIONAL LATIN COOKING JEWISH LATINA]
Bernstein, Michelle;Friedman, Andrew: Cuisine a Latina: Fresh Tastes and a World of Flavors from Michy's Miami Kitchen, New York, New York Houghton Mifflin Harcourt 2008 ; fester Einband / hard cover; Schutzumschlag / dust cover; 1. Ed. ISBN: 0618867503
0618867503 New Kernick, John, Photographs
First edition. 8vo. Pictorial boards. Illustrated throughout in color. 275 pp. including index. "For those in search of a unique culinary voice, [Michelle] Bernstein is the one to tune in to. A Jewish-Latina who studied classical French technique, worked in several four-star restaurants, danced ballet on a professional level and now runs Michy's restaurant in Miami, she is a multicultural force to reckon with. Her first cookbook might profess to be Latina, and indeed there are many traditional Latin entrees like Grilled Steak with Two Chimichurris, Arroz con Pollo and Paella, but there's more to the bounty than that. Her travels through Spain influence dishes like Halibut over Salmorejo (a variation of gazpacho); a pasta section weaves itself around such Italian staples as risotto, gnocchi and lasagna; and there are some Greek treats like a unique Watermelon and Tomato Salad with Feta and Olives. Variations on Bernstein's mother's cooking are also plentiful, including a decidedly nonkosher Chicken Liver Parfait that contains both butter and bacon. She even reprints mom's Mustard-Crusted Brisket recipe, with its secret ingredient: Lipton's Onion Soup Mix. Some extremely useful tips are buried inside several of the recipes. Lobster Bisque is intensified with the flavor of roasted lobster shells. Rice turns plump and shiny when cooked in stock and beer. Bernstein generally opts for savory over sweet, never more so than when she offers just a Bread Pudding for dessert in the appropriately titled, Shortest Dessert Chapter Ever."Publishers Weekly (starred review)" Tiny repaired tear top of dust jacket on spine. New in very good dust jacket, protected with a mylar cover. First Edition Very Good Pictorial Cover 8vo - over 7¾" - 9¾" tall; First Edition
[KW: TRADITIONAL LATIN COOKING JEWISH LATINA]