From Publishers Weekly
This catalogue, published to accompany a large-scale exhibition of El Greco's work at the Metropolitan Museum of Art and the National Gallery in London, presents a hearty portfolio of world-famous images alongside a comprehensive treatment of the artist's intellectual and religious foundations. Born Domenikos Theotokopoulos in Crete in 1541, El Greco moved to Venice in 1567, where he rapidly matured into one of the most daring artists of his time, known for his audacious color palette and ecstatic, elongated figures who often resemble rippling reflections in dark, cosmic waters. With his swooning, mystical compositions, El Greco remains a primary figure both in Renaissance painting and in the development of modern art, a favorite of such masters as Picasso and Cezanne. Treating the early stages of El Greco's work, as well as his lesser-known experiments in sculpture, this authoritative, comprehensive catalogue adds yet another chapter to the artist's permanent record as a looming figure in the history of western art. Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

From Booklist
No other cooking process can compete with bread baking for sensory satisfaction. The mixing of powdery flours; the living, rising yeast; the tactile pleasure of kneading; the house-filling aroma of baking; and the savor of the final loaf offer a full range of stimuli. Bernard Clayton's New Complete Book of Breads updates a baker's classic, and any library that missed the first edition or finds its copy in tatters will want to add this new edition. Clayton comprehensively addresses the home baker's craft, covering white, bran, whole wheat, rye, barley, oat, buckwheat, and sourdough exemplars. Festive, cheese, herb, and flat breads round out this encyclopedia. Chemically leavened quick breads, such as cornbread and biscuits, are also covered. There's even a chapter on baking for dogs! Estimated preparation times for each step of the recipes help bakers avoid sequencing errors. Both the book's breadth and the instructions for storage and troubleshooting add to its reference value.Serious cooks tend to turn up their noses at the thought of commercially packaged mixes, fearing the boxes to be chock-full of chemical additives, but there's no doubt that using them saves time. Parks' The Mason Jar Soup-to-Nuts Cookbook demonstrates that a cook can prepare personalized combinations of ingredients at home and thus enjoy the mixes' advantages without their drawbacks. She produces breakfast bread mixes, cookies, cakes, soups, stews, and a few beverage bases. Each mix fits in a quart or pint canning jar. For those who, a la Martha Stewart, like to create culinary gifts, Parks demonstrates how some fabric, ribbon, and cunningly penned instructions to the recipient enhance the jar. This blend of cookery and crafts will appeal to a cross section of readers.Stews make an ideal wintertime meal. Simple versions of beef or chicken can express affection to a gathered family, while more complex stews based on veal or seafood work as grand centerpieces for the most sophisticated parties. In Simple One-Pot Stews, Robbins approaches stews from just about every conceivable angle, using fish, shellfish, chicken, and virtually every meat save game. Her four season-by-season vegetable stews show remarkable finesse and attention to fresh flavors. Beef stews reach as far as Japan for inspiration. Robbins' stews also adapt to the energy-saving slow cooker, but those violate the one-pot paradigm and require some stove-top work for essential browning of meats.redating the Crock-Pot was its opposite in cooking speed, the pressure cooker. Contemporary pressure cookers take much of the guesswork and anxiety out of their operation and make them a boon for the cook who needs to get something on the table fast and with minimum fuss. Pressure Perfect not only gives dozens of recipes for the pressure cooker, but Sass also shows how to modify each recipe to create an ever-varying series of dishes. Her beef in beer and mustard gravy not only gives the cook a choice among brisket, chuck, oxtails, or short ribs but also offers alteration in sauce structure to create either horseradish cream or chili versions. Tables throughout the book explain how to adjust standard recipes to take advantage of a pressure cooker.Among the many victims of communism in Russia was authentic Russian cooking. Deprivations and food shortages kept an ancient and elaborate cuisine from modernizing and flourishing. Visson, whose first edition of The Russian Heritage Cookbook relied on recipes brought west by emigres, has now brought together recipes from contemporary Russians still residing in the motherland. Those who relish borscht will discover multiple regional and ethnic variations of Russia's ubiquitous beet soup. Zakuski, Russia's response to Sweden's smorgasbord, offers a vast array of nibbles suitable for any party, not just Russian-themed ones, either. Among the desserts is a clever "Russian salad" cake whose many bits of chopped fruits resemble that classic vegetable salad.A Taste of the Past serves as both historical record and cookbook. Author Koerner tells the story of his great-grandmother, a Jewish woman growing up in a nineteenth-century Hungarian town and assimilating into the dominant gentile culture. She left behind a trunkful of recipes, and from these, Koerner has reconstructed a culinary tradition, updating the recipes to make them reproducible in a modern kitchen. Recalling (but not replicating) traditional Ashkenazic cuisine, these recipes exhibit distinctive spicing and Hungarian influences. Those looking for new desserts would do well to prepare Koerner's unique recipe crossing noodle kugel with bread pudding. Line drawings bring the text to life, and these recipes bring fulfillment to the curious cook seeking a challenge.Sufferers of celiac disease used to find it hard to pursue a gluten-free regimen. Thanks to a growing awareness of this disorder and of food allergies, nutritionists and chefs have come together to generate a balanced diet with plenty of flavors and extensive variety to assuage the celiac's appetite. Hagman's Gluten-Free Gourmet series of cookbooks has added another volume: The Gluten-Free Gourmet Cooks Comfort Foods. Her latest recipe collection begins with a review of the various grains that lack gluten and the flours that can be produced by milling them. Mixtures of rice, potato, tapioca, and cornstarch--plus flour from exotic beans--provide texture, flavor, and nutrition to foods without resorting to forbidden wheat. This allows celiacs to relish formerly taboo comfort foods such as "macaroni" and cheese, chicken-fried steak, lasagna, rye bread, biscuits, pie, and a host of other heretofore inaccessible foods.The unhealthiness of juvenile diets has generated new concern about excessive fast food and nutritionally suspect mass-produced meals in children's daily fare. Dieticians Bissex and Weiss have written The Moms' Guide to Meal Makeovers specifically to show just how to go about enhancing the nutritional value of everyday home cooking. Despite the title's somewhat sexist assumption (Are dads by nature uninvolved in, ignorant of, or averse to their offspring's good nutrition?), the book presents relatively simple ways of bettering recipes' nutrition by substituting lower-fat and lower-sodium ingredients and by always paying attention to labels. Each recipe has a table comparing fat, protein, carbohydrate, sodium, and fiber levels of both the standard and improved recipes.Desserts are scarcely known for their nutritional value, being meant primarily to satisfy yearnings for something sugary at meal's close. Pellegrin has developed Power Desserts that are not just sweet and nearly fat free but that also provide some necessary vitamins and minerals. For example, loads-of-carrot cake yields almost double the daily need for vitamin A with only one gram of fat per serving. The recipes' nutritional goals are accomplished through the use of egg substitutes and fat-free margarines and dairy products. Cake icings begin with instant pudding mixes, and higher-calorie desserts derive their fats from nuts, which contribute both minerals and fiber. This is a very specialized cookbook, but it does show how one can alter ordinary dessert recipes to control excessive fats. Nutritional analyses accompany each recipe.Many oenophiles find themselves stumped when it comes to proper pronunciation of names of even familiar wines. How to Pronounce French, German, and Italian Wine Names offers a simple approach to this problem. Bellucci's carefully crafted pronunciations are easy to follow, and only the strictest linguists will quibble with her results. Her phonetic approaches to French's accents and uniquely pronounced consonants give good approximations of the originals, and she has helpful suggestions for dealing with German's umlauts. Although not noted in the book's title, there are tables of Spanish and Portuguese wine words as well. The comprehensive lists of chateaus, personal names, and grape varieties make this a very helpful addition to any reference collection of books on wine. Donna Seaman
Copyright © American Library Association. All rights reserved

Review
“Splendidly produced [and] . . . a pleasure to read.”—Victoria Keller, The Art Book


Book Description
This lavishly illustrated book—the first comprehensive English-language publication on El Greco in many years—addresses the full range of the great sixteenth-century artist’s work in painting and sculpture, from his Byzantine icons to his late altarpieces.


From the Publisher
This book is the catalogue for an exhibition organized jointly by The Metropolitan Museum of Art, New York, and the National Gallery, London. The exhibition opens in New York in October 2003, and moves to London in February 2004. Published by the National Gallery, London/Distributed by Yale University Press

About the Author
David Davies is a preeminent El Greco scholar who taught at Birkbeck and University College, University of London. Sir John Elliott is Regius Professor Emeritus of Modern History at the University of Oxford. Gabriele Finaldi is curatorial director of the Museo Nacional del Prado. Keith Christiansen is curator of European Paintings at The Metropolitan Museum of Art. Xavier Bray is an assistant curator at the National Gallery, London.

FROM THE PUBLISHER

"This book addresses the full range of the artist's achievements (including sculpture), and considers his personality from both a religious and intellectual point of view. Every stage of El Greco's career is represented here, from his Byzantine icons to the late altarpieces in which the artist's individual treatment of mystical imagery reached its climax. El Greco's different subjects - including religious, mythological, genre, landscape and portrait works - are addressed, as well as the historical context in which the paintings were made." Published to accompany the exhibition El Greco organised by the Metropolitan Museum of Art, New York, and the National Gallery, London.

FROM THE CRITICS

Library Journal