Can writers benefit from editors?
From two letters published in July in the Guardian. The first, from Giles Coren—restaurant critic for the London Times Magazine on Saturdays since 2001—to his […]
From two letters published in July in the Guardian. The first, from Giles Coren—restaurant critic for the London Times Magazine on Saturdays since 2001—to his […]
Gilles Marini’s French Trick for Feeding Kids on the Fly 07/15/2011 by: Parade Editors Photo by: Andrea Cipriani Gilles bulding a croquembouche with his father. […]
From Brad Farmerie. Click here to learn all about cooking with blood. A World of Blood Cookery Biroldo (Italy) Also called sanguinaccio, an Italian blood sausage that usually […]
The Order of Things What college rankings really tell us. by Malcolm Gladwell February 14, 2011 ABSTRACT: . Last summer, the editors of Car and […]
A Goldilocks universe The values of many fundamental constants appear to lie within narrow boundaries that allow life to exist. In 2000, the UK’s Astronomer […]
From Betty Wason‘s cookbook The Art of Spanish Cooking, first published in 1963. Almost overnight gazpacho, the salad-soup of Spain, has become an American […]
Venus and Adonis Page 03 ‘Witness this primrose bank whereon I lie; 151These forceless flowers like sturdy trees support me;Two strengthless doves will draw me […]
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