JOYCE OF COOKING by Alison Armstrong
Gathers traditional Irish recipes for appetizers, soups, stews, vegetables, meat, eggs, fish, salads, sauces, breads, and desserts featured in James Joyce's writings.
Alison Armstrong is the author of numerous articles and reviews of literature and art, a founding editor (1979) of James Joyce Broadsheet (UK), and contributing editor (since 1982) to Irish Literary Supplement (USA). Her two books are: The Herne's Egg: The Manuscript Materials (Cornell Univ. Press, 1992) and The Joyce of Cooking: Food & Drink of James Joyce's Dublin(Station Hill Press, 1986). She holds a Ph.D. in Comparative Literature (NYU), an M.Litt. (Oxford Univ., UK), and an M.A. in English (Ohio State Univ.) and currently teaches at The New School and at School of Visual Arts in New York City.
| SKU | Unavailable |
| ISBN 13 | 9780930794859 |
| ISBN 10 | 0930794850 |
| Title | JOYCE OF COOKING |
| Author | Alison Armstrong |
| Condition | Unavailable |
| Binding Type | Hardback |
| Publisher | Station Hill Press,U.S. |
| Year published | 2010-01-01 |
| Number of pages | 272 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |