Alford Books Free Catalog Summer 2018

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“Captivating…equal parts memoir and cultural history, Henry Alford seamlessly interweaves heartwarming and hilarious anecdotes about his deep dive into all things dance” (Misty Copeland, The New York Times Book Review). When Henry Alford wrote about his experience with a Zumba class for The New York Times, little did he realize that it was the start of something much bigger. Dance would grow and take on many roles for Henry: exercise, stress reliever, confidence builder, an excuse to travel, a source of ongoing wonder, and—when he dances with Alzheimer’s patients—even a kind of community service. Tackling a wide range of forms (including ballet, hip-hop, jazz, ballroom, tap, contact improvisation, Zumba, swing), Alford’s grand tour takes us through the works and careers of luminaries ranging from Bob Fosse to George Balanchine, Twyla Tharp to Arthur Murray. Rich in insight and humor, Alford mines both personal experience and fascinating cultural history to offer a witty and ultimately moving portrait of how dance can express all things human. And Then We Danced “is in one sense a celebration of hoofer in all its wonder and variety, from abandon to refinement. But it is also history, investigation, memoir, and even, in its smart, sly way, self-help…very funny, but more, it is joyful—a dance all its own” (Vanity Fair).

An excursion into the world's most essential and satisfying food offers two hundred easy-to-prepare dishes from the world's great rice cuisines, illuminated by stories, insights, and hundreds of photographs of people, places, and wonderful food. Reprint.

The dramatic story of the dazzling growth of London in the sixteenth century. For most, England in the sixteenth century was the era of the Tudors, from Henry VII and VIII to Elizabeth I. But as their dramas played out at court, England was being transformed economically by the astonishing discoveries of the New World and of direct sea routes to Asia. At the start of the century, England was hardly involved in the wider world and London remained a gloomy, introverted medieval city. But as the century progressed something extraordinary happened, which placed London at the center of the world stage forever. Stephen Alford's evocative, original new book uses the same skills that made his widely-praised The Watchers so successful, bringing to life the network of merchants, visionaries, crooks, and sailors who changed London and England forever. In a sudden explosion of energy, English ships were suddenly found all over the world--trading with Russia and the Levant, exploring Virginia and the Arctic, and fanning out across the Indian Ocean. The people who made this possible--the families, the guild members, the money-men who were willing to risk huge sums and sometimes their own lives in pursuit of the rare, exotic, and desirable--are as interesting as any of those at court. Their ambitions fueled a new view of the world--initiating a long era of trade and empire, the consequences of which still resonate today.

A former mistress of the 35th President breaks 40 years of silence to present a deeply personal and emotionally charged memoir of their 18-month relationship when she was a college intern at the White House. 125,000 first printing.

In the small village of Kravan in rural Thailand, the food is like no other in the world. The diet is finely attuned to the land, taking advantage of what is local and plentiful. Made primarily of fresh, foraged vegetables infused with the dominant Khmer flavours of bird chilies, garlic, shallots and fish sauce, the cuisine is completely distinct from the dishes typically associated with Thailand. Best-selling food writer and photographer Jeffrey Alford has been completely immersed in this unique culinary tradition for the last four years while living in this region with his partner Pea, a talented forager, gardener and cook. With stories of village and family life surrounding each dish, Alford provides insight into the ecological and cultural traditions out of which the cuisine of the region has developed. He also describes how the food is meant to be eaten: as an elaborate dish in a wedding ceremony, a well-deserved break from the rice harvest, or just a comforting snack at the end of a hard day. Chicken in the Mango Tree follows the cycle of a year in Kravan, and the recipes associated with each season—steamed tilapia during the rainy season, mushroom soup, called tom yam het, during the cold season, rice noodles with seafood during the hot months and spicy green papaya salad as comfort food all year round. With helpful substitutes for the more exotic ingredients and cooking methods, Alford’s recipes and stories blend together to bring a taste of this little-known region to North American homes.

A Devotional That Dudes Will Actually Read! Is there a connection between hairiness and holiness? Some would say a hearty “Yes!” In fact, the world is in the middle of a beard mania. Events like Movember and Decembeard are becoming global movements and manly sites are appearing all over the internet. Is this just another fad? And what does it say that so many of the most famous Christian communicators have or did have a beard? Throughout history, Christian men have gloried in male pattern magnificence. Saint Benedict of Nursia wore a superb double forker. The benevolently-bushed Euthymius wouldn’t allow clean-shaven monks to enter his Judean Desert monastery. St. Francis of Assisi had a beard, and now there’s a Pope named after him. He’s clean-shaven, but we’re praying for him. Of all the great Christian men who wore beards, none stands so highly as the headless martyr Sir Thomas More. On the day of his beheading, the tufted knight supposedly positioned his beard away from his soon-to-be-severed neck, saying: “My beard has not been guilty of treason, and it would be an injustice to punish it.” But of course, Bearded Gospel Men is about far more than beards – it’s about manliness and godliness. Through this 31-day devotional, men are inspired to rise to a higher calling. The humor and facial hair is the perfect means to have a broader conversation about living a faithful life. So, let’s study some of these famous Bearded Gospel Men!

The Six have never been more sinister than in this star-studded saga! They've looted and slaughtered their way across an alien world, and Earth is next! If even Spider-Man's strength, wit and new web cannons can't stop the murderous miscreants and their robot army, it may take a dozen heroes to win the day - but one of the Six outweighs and outpowers all of them combined! Guest-starring Ghost Rider, the Incredible Hulk, Deathlok and more! COLLECTING: SPIDER-MAN (1990) 15, 18-23

Luminous at dawn and dusk, the Mekong is a river road, a vibrant artery that defines a vast and fascinating region. Here, along the world's tenth largest river, which rises in Tibet and joins the sea in Vietnam, traditions mingle and exquisite food prevails. Award-winning authors Jeffrey Alford and Naomi Duguid followed the river south, as it flows through the mountain gorges of southern China, to Burma and into Laos and Thailand. For a while the right bank of the river is in Thailand, but then it becomes solely Lao on its way to Cambodia. Only after three thousand miles does it finally enter Vietnam and then the South China Sea. It was during their travels that Alford and Duguid—who ate traditional foods in villages and small towns and learned techniques and ingredients from cooks and market vendors—came to realize that the local cuisines, like those of the Mediterranean, share a distinctive culinary approach: Each cuisine balances, with grace and style, the regional flavor quartet of hot, sour, salty, and sweet. This book, aptly titled, is the result of their journeys. Like Alford and Duguid's two previous works, Flatbreads and Flavors ("a certifiable publishing event" —Vogue) and Seductions of Rice ("simply stunning"—The New York Times), this book is a glorious combination of travel and taste, presenting enticing recipes in "an odyssey rich in travel anecdote" (National Geographic Traveler). The book's more than 175 recipes for spicy salsas, welcoming soups, grilled meat salads, and exotic desserts are accompanied by evocative stories about places and people. The recipes and stories are gorgeously illustrated throughout with more than 150 full-color food and travel photographs. In each chapter, from Salsas to Street Foods, Noodles to Desserts, dishes from different cuisines within the region appear side by side: A hearty Lao chicken soup is next to a Vietnamese ginger-chicken soup; a Thai vegetable stir-fry comes after spicy stir-fried potatoes from southwest China. The book invites a flexible approach to cooking and eating, for dishes from different places can be happily served and eaten together: Thai Grilled Chicken with Hot and Sweet Dipping Sauce pairs beautifully with Vietnamese Green Papaya Salad and Lao sticky rice. North Americans have come to love Southeast Asian food for its bright, fresh flavors. But beyond the dishes themselves, one of the most attractive aspects of Southeast Asian food is the life that surrounds it. In Southeast Asia, people eat for joy. The palate is wildly eclectic, proudly unrestrained. In Hot, Sour, Salty, Sweet, at last this great culinary region is celebrated with all the passion, color, and life that it deserves.