Fusing high scholarship with high drama, Anthony Grafton and Joanna Weinberg uncover a secret and extraordinary aspect of a legendary Renaissance scholar’s already celebrated achievement. The French Protestant Isaac Casaubon (1559–1614) is known to us through his pedantic namesake in George Eliot’s Middlemarch. But in this book, the real Casaubon emerges as a genuine literary hero, an intrepid explorer in the world of books. With a flair for storytelling reminiscent of Umberto Eco, Grafton and Weinberg follow Casaubon as he unearths the lost continent of Hebrew learning―and adds this ancient lore to the well-known Renaissance revival of Latin and Greek.
The mystery begins with Mark Pattison’s nineteenth-century biography of Casaubon. Here we encounter the Protestant Casaubon embroiled in intellectual quarrels with the Italian and Catholic orator Cesare Baronio. Setting out to understand the nature of this imbroglio, Grafton and Weinberg discover Casaubon’s knowledge of Hebrew. Close reading and sedulous inquiry were Casaubon’s tools in recapturing the lost learning of the ancients―and these are the tools that serve Grafton and Weinberg as they pore through pre-1600 books in Hebrew, and through Casaubon’s own manuscript notebooks. Their search takes them from Oxford to Cambridge, from Dublin to Cambridge, Massachusetts, as they reveal how the scholar discovered the learning of the Hebrews―and at what cost.

“I have always loved the Holy Tongue”: Isaac Casaubon, the Jews, and a Forgotten Chapter in Renaissance Scholarship (Carl Newell Jackson Lectures)

Biographies & Memoirs

Weinberg, Joanna

Grafton, Anthony

Historical

Belknap Press: An Imprint of Harvard University Press

Cooking for real life is not about fiddly menus and impossible-to-find ingredients. It is about getting something delicious on the table, having fun and feeding the people you love. It is also about recognising that different situations in life call for different kinds of cooking. Although sometimes you may have hours to while away by a steaming pot, sometimes you really need a fast turnaround.
 Joanna Weinberg has an inventive, generous approach to cooking that is realistic as well as delicious. She shows how a well-stocked cupboard, freezer and fridge can make all the difference, transforming a quick family meal into an impromptu gathering without either stress or the need to rush out to the shops. Her recipes offer new flavour combinations using familiar ingredients and they include dishes like smoky butternut soup; pasta with ricotta, aubergine and pine nuts; twice-baked cottage pie; slow-roast shoulder of lamb; and molten chocolate puds. There are suggestions for when you are in a hurry, for when you feel like making an impression and for those times when you are tired out and just want to curl up with something comforting. 
 This kind of cooking is adaptable and personal, it shows that with a pinch of this and a dash of that, we can all eat well all of the time - regardless of what life throws at us.

Cooking for Real Life

Cookbooks, Food & Wine

A&C Black

Product Description Cooking for kids can be tricky but this book, packed with recipes that have been tried and tested by thousands of kids, is here to help.Feeding kids is a maze – one day they’ll eat a whole cucumber from one end to the other; for the next three weeks, they will swear it’s a slimy snozzcumber. Whether time or cash strapped, it’s all too tempting to turn to fish fingers, bangers and mash and other kids’ classics, whilst wishing it was easier to do it better on all fronts: more exciting, more inspiring, more wholesome. If only there was someone out there who knew how to feed kids really well on a budget, who could inspire them to try different food, and make it easy on the cook and easy on the pocket! Well, there is. And Chefs in Schools would like to help.Chefs in Schools is a charity that operates in over 80 schools and feeds up to 30,000 pupils a day. They have a plethora of renowned chefs that support and endorse them as their patrons or trustees, including Thomasina Miers, Yotam Ottolenghi, Henry Dimbleby, Prue Leith and Amelia Freer. This cookbook stands apart from other ‘cooking for kids’ cookbooks as the recipes are tried and tested on thousands of children. They’re nutritious and proven to work. This cookbook tells the stories and shares the recipes of the people who are helping to transform school food. Their mission is to teach children to love and understand real food cooked from fresh ingredients, and to inspire them not just to eat it, but to choose it, and to learn to cook it for themselves too.Chapters include: Breakfast, A New Way In, Midweek Suppers, Street Food & Snacks, Feasting, Sides & Sharing, Bread, Desserts."Bye bye boring school dinners – this is the future of food for our kids” – Tom Kerridge"A brilliantly inspiring book packed with seriously good family focussed recipes. A total must have." - Thomasina Miers Review "Bye bye boring school dinners – this is the future of food for our kids” - Tom Kerridge"A brilliantly inspiring book packed with seriously good family focussed recipes. A total must have." - Thomasina Miers“Feed your Family is brilliant…I’ve spent happy hours looking at it and will spend more cooking from it, I’m sure.” – Prue Leith About the Author Nicole Pisani is the former Head Chef at Nopi, and the Co-Founder and Executive Chef and Curriculum Director of Chefs in Schools. She became Executive Chef first at Gayhurst Community School, and then at the LEAP Federation in Hackney, to share her passion for food with the next generation. She has published several cookbooks: Magic Soup and Salt, Butter, Bones, The Seaweed Cookbook, Ultimate Soup Cleanse, and The Turmeric Cookbook.Joanna Weinberg has been a cookery writer and teacher for over 15 years. She is the author of How to Feed Your Friends with Relish and Cooking for Real Life.She co-founded Kitchen Table Cookery school in Somerset. She is the food columnist for Conde Nast Traveller and writes for The Times and Red magazine. She is a Patron of Chefs in Schools.

Feed Your Family: Exciting recipes from Chefs in Schools, Tried and Tested by 1000s of kids

Pisani, Nicole

Cooking Education & Reference

Pavilion Books

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