In this innovative study Alan Richardson addresses issues in literary and educational history never examined together before. He argues that transformations in schooling and literacy in Britain between 1780 and 1832 helped shape the provision of literature as we now know it. Topics include definitions of childhood, educational methods and institutions, children's literature and female education. Richardson charts how social relations were transformed through reading and education, and Romantic texts are reinterpreted in the light of historical and social issues.

In this provocative and original study, Alan Richardson examines an entire range of intellectual, cultural, and ideological points of contact between British Romantic literary writing and the pioneering brain science of the time. Poets such as Wordsworth, Coleridge, and Keats, and novelists such as Jane Austen and Mary Shelley, are shown to have shared a surprising extent of common ground with pioneering brain scientists including Erasmus Darwin and F. J. Gall. It demonstrates the value for literary and cultural history of learning from recent work in neuroscience and cognitive science.

Dorie Greenspan has written recipes for the most eminent chefs in the world: Pierre Herme, Daniel Boulud, and arguably the greatest of them all, Julia Child, who once told Dorie, You write recipes just the way I do. Her recipe writing has won widespread praise for its literate curiosity and patient but exuberant style. (One hard-boiled critic called it a joy forever. ) In Baking: From My Home to Yours, her masterwork, Dorie applies the lessons from three decades of experience to her first and real love: home baking. The 300 recipes will seduce a new generation of bakers, whether their...

The Wisdom of the Chinese Kitchen, with its 150 recipes culled from a lifetime of family meals and culinary instruction, is much more than a cookbook.

The Wisdom of the Chinese Kitchen is a daughter's tribute--a collection of personal memories of the philosophy and superstitions behind culinary traditions that have been passed down through her Cantonese family, in which each ingredient has its own singular importance, the preparation of a meal is part of the joy of life, and the proper creation of a dish can have a favorable influence on health and good fortune. Each...

When Grace Young was a child, her father instilled in her a lasting appreciation of wok hay, the highly prized but elusive taste that food achieves when properly stir-fried in a wok. As an adult, Young aspired to create that taste in her own kitchen.

Grace Young's quest to master wok cooking led her throughout the United States, Hong Kong, and mainland China. Along with award-winning photographer Alan Richardson, Young sought the advice of home cooks, professional chefs, and esteemed culinary teachers like Cecilia Chiang, Florence Lin, and Ken Hom. Their instructions, stories, and...

To present, in less than 400 pages (excluding the indexes), the whole sweep of New Testament thought is an excessively formidable task, calling not only for scholarship and learning but also for an artist's sense of proportion and economy of stroke. There are few who could have succeeded so well as Dr Richardson' (Journal of Theological Studies). This book will stand for a long time as the indispensable handbook for the theological student who wants both to see the general picture of the apostolic Church's faith, and also to have a convenient and reliable digest of what the New Testament says...

Alan Richardson's Creeds in the Making was first published more than forty years ago, in January 1935. After ten reprints, it went out of print in 1975 to make way, we hoped, for a new work which would reflect the scholarship of a new generation. There is, however, still no short inexpensive paperback available which illustrates the early development of the creeds and Christian doctrine to a general audience in quite the same way as this does, with its freshness, charm and that almost timeless quality of writing and judgment which was so characteristic of its author. So we are happy that it...