Wyniki wyszukiwania:

Funny girls, those comediennes from the silent movies, knew shtick from slapstick. Mabel Normand, Marie Dressler, Bebe Daniels, Dorothy Gish, Constance Talmadge, Marion Davies, and Colleen Moore brought riotous laughter to millions around the world, yet their hilarity may seem hidden to those only familiar with Charlie Chaplin, Buster Keaton, Laurel and Hardy, and Harold Lloyd.

Discover the women of wit, from the supporting players to the stars. Author Steve Massa covers their contributions to comedy with in-depth analyses of the most hilarious heroines of humor, followed by...

This is the story of a journey back in time and the discovery of how and why someone unknowingly makes a decision long before it is actually accomplished, which will affect them for the rest of their lives. It is also a poignant and simple narrative based on the true life experiences of a sixteen-year-old girl from the time she really decided to become a nurse, to later years when qualified.

It is an irreverent look back with great humour, based on things that really did happen, and an inspiration to tell it like it is. Hopefully this will enlighten the reader about what really...

One of the founding fathers of film comedy whose career spanned the silent era as a comic, director, and writer, Marcel Perez is a missing link between the early European and American cinemas, and in the book author Steve Massa follows his work, and also explores the very beginnings of film comedy. Tracking Perez's career through industry trade journals and film fragments from archives all over the world, Massa also includes a detailed filmography...

The use of food texturizing agents, such as gels, thickeners, and emulsifiers, has been steadily increasing in the culinary industry. Understanding how to use these texturizing agents is important for chefs of all levels, from professionals to culinary students and amateur cooks. From Alicia Foundation, the culinary research center driven by famed chef Ferran Adria, A Chef's Guide to Gelling, Thickening, and Emulsifying Agents provides a clear and practical guide for any chef who wants to work with these texturing agents.

Collaboration between scientists,...