Pressure cooking books. Roasting method of cooking.
Goya’s Caprichos 10
Goya’s Caprichos: Beauty, Reason & Caricature by Jose Lopez-Rey Princeton: Princeton University Press, 1953 Lopez-Rey, Jose New York University Institute of Fine Arts scholar; Velazquez and Goya scholar, part of the department assembled by Walter W. S. Cook (q.v.) at the Institute of Fine Arts. His students included Eleanor Tufts (q.v.). Home Country: United States Sources: KMP, 48 mentioned; Bazin 444 There are many good books on Goya and his art. In English, Jose Lopez-Rey, Goya's Caprichos (2 vols., 1953), provides an excellent understanding of Goya's tormented genius. From the book's FOREWORD GOYA's etching and aquatint series Caprichos, published in 1799, was the first work to win wide acclaim for the artist outside Spain. When the book was suddenly withdrawn from publication after it had been advertised for only two weeks, a number of copies, sold at the high price of one doubloon each, had already left Spain. That there was a de- mand abroad even four years later is evident from Goya's own comment with reference to the unsold copies: "Those most eager to have them are foreigners." He made this statement in a letter dated July 3, 1803, of- fering the Caprichos to Charles IV of Spain. Apparently the Inquisition had found the work objectionable, and Goya had got wind of some unpleasantness brewing. Just as four years before he had withdrawn the book from circulation, probably as the result of some similar pressure, now he could find no better way of preserving his work than by presenting it to the King. Fortunately His Majesty, through one of his minis- ters, not only accepted the present of both the unsold copies and the plates, but in return granted a fellowship of twelve thousand reales a year to Goya's nineteen-year-old son, Fran- cisco Javier, who wanted to study painting abroad. 1 Such royal recognition seems -- contrary to what was as- sumed in later years -- to indicate that no satire of the royal persons or of people high in the court had been discerned in the aquatints. Even so, we know from Goya himself that he was in reality denounced to the Inquisition, 2 which may in- dicate that the meaning of the Caprichos appeared to be dam- aging to established morals or beliefs, if not lese majeste. But anecdotal interpretations of this kind are not my ... Caprichos In 1799 Goya published a series of 80 prints titled Caprichos depicting what he called “ ...the innumerable foibles and follies to be found in any civilized society, and from the common prejudices and deceitful practices which custom, ignorance, or self-interest have made usual. ” The dark visions depicted in these prints are partly explained by his caption, "The sleep of reason produces monsters". Yet these are not solely bleak in nature and demonstrate the artist's sharp satirical wit, particularly evident in etchings such as Hunting for Teeth. Additionally, one can discern a thread of the macabre running through Goya's work, even in his earlier tapestry cartoons. In The Third of May, 1808: The Execution of the Defenders of Madrid, Goya attempted to "perpetuate by the means of his brush the most notable and heroic actions of our glorious insurrection against the Tyrant of Europe" The painting does not show an incident that Goya witnessed; rather it was meant as more abstract commentary. ____________________ ______________________Curried Sweet Potato Soup
Recipe adapted and veganized from Pressure Perfect by Lorna Sass (original recipe name is Curried Coconut, Chicken and Sweet Potato Soup). I made the Vegan version of her recipe which is originally titled Curried Coconut, Chicken and Sweet Potato Soup, p. 35. I tend to find coconut curry too bland for my taste so I added ginger and extra curry powder to the broth. The ginger and extra spice gives the soup a nice kick without setting your mouth on fire. You can still taste all the flavors, but have this great warmth in your tummy at the same time. The grated lime zest and chopped cilantro added at the end is a nice touch which counters the warmth in the soup very well. My modifications: * to cut down on the fat a bit I used Lite coconut milk * used Adzuki beans instead of chicken or the suggested chickpeas because I had them soaked and ready to go * Cooked the soup on high pressure for eight minutes (four wasn't enough for the adzuki beans) * added grated ginger to the soup before it cooked, plus 1/2 T of HOT curry powder and a shake (or two) of cayenne for added heat * pureed two cups of the soup w/beans & sweets to thicken the soup up otherwise it was just broth with beans and chunks of potato * I added some thawed out frozen cauliflower and green beans to the finished soup for extra veggie nutrition Next time - and there will be one - I will cook the adzuki beans for 4 minutes on high pressure, use the quick release method so I can add the sweet potatoes, then back on high pressure for four minutes. This way the beans are cooked and the potatoes still have a bit of a bite, which I like. The added cauliflower was delicious (always is with curry!) and will definitely be in next batch I make. This is such a fantastic book - the best thing are all the suggestions for alternative flavors/proteins. Just about everything can be made without meat (although I wouldn't bother making beef stew without the beef). I think its a good buy, even if you only make the vegan/veggie recipes - which can be just about every recipe. Delicious!
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