Lucie Arbuthnot

John Eliot Gardiner grew up passing one of the only two authentic portraits of Bach every morning and evening on the stairs of his parents’ house, where it hung for safety during World War II. He has been studying and performing Bach ever since, and is now regarded as one of the composer's greatest living interpreters. The fruits of this lifetime's immersion are distilled in this remarkable book, grounded in the most recent Bach scholarship but moving far beyond it.

Though unappreciated in his own time, Johann Sebastian Bach has ascended to Olympian heights, the verdict of contemporary audiences long since overruled by succeeding generations of music lovers. But what makes his music great? In this series of 32 lectures, a working composer and musicologist brings his exceptional teaching skills to the task of helping you hear the extraordinary sweep of Bach's music. You'll understand the compositional language that enabled him to compose such extravagant, unbridled music while still maintaining precise control of every aspect - beat, melody, melodic repetition, interaction, and harmony.

Bach, Vivaldi, and Handel are the three great composers of the Baroque era, though there are many other well-known figures, including Albinoni, Pachelbel, and Scarlatti. This engaging introduction, interspersed liberally with music, shows how the works of these composers graced the courts and churches of Europe from 1600 to 1750. It is a fascinating story.

This question obsessed Renaissance writers, none more than Michel Eyquem de Montaigne, perhaps the first recognizably modern individual. A nobleman, public official, and winegrower, he wrote free-roaming explorations of his thought and experience, unlike anything written before. He called them essays, meaning “attempts” or “tries.” He put whatever was in his head into them: his tastes in wine and food, his childhood memories, the way his dog’s ears twitched when it was dreaming, as well as the religious wars....

Before Gabrielle Hamilton opened her acclaimed New York restaurant Prune, she spent 20 fierce, hard-living years trying to find purpose and meaning in her life. Above all she sought family, particularly the thrill and the magnificence of the one from her childhood that, in her adult years, eluded her. Hamilton’s ease and comfort in a kitchen were instilled in her at an early age when her parents hosted grand parties, often for more than 100 friends and neighbors. The smells of spit-roasted lamb, apple wood smoke, and rosemary garlic marinade became necessary to her.