For fans, an astonishingly rich work of vaudeville itself.

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NO APPLAUSE--JUST THROW MONEY

THE BOOK THAT MADE VAUDEVILLE FAMOUS

The history of vaudeville, root and branch, related by a modern-day player.

Many of the great names in American entertainment were baptized by fire on the vaudeville stage: a mythic place where shows could run for four hours and where it was kill-or-be-killed. Mae West, Al Jolson, the Marx Brothers, George Burns, Eddie Cantor, even the Three Stooges, honed their acts in front of audiences who had no compunction about throwing rotten vegetables if they didn’t like what they saw. Trav S.D. presents a dense, cultural history of vaudeville, from its post–Civil War beginnings as a “clean” alternative to contemporary theater (considered inappropriate for women and children) through its glory days in New York to its eventual absorption in the modern media of phonograph records, radio and television. The author, himself a current-day vaudevillian, also outlines the rebirth of the field in alternative circuses, burlesque nightclubs, even on the Muppet Show. This spices up the history with portraits of the muckety-mucks who ran the biz, legendary for their outsized personalities and indifference to the talent. And of course, he profiles the players themselves: singers, comedians, jugglers, dancers, animal acts, double-talkers, contortionists and anyone else who could hold the interest of the great unwashed for three or four minutes. The author gives a fascinating outline of how hard the players had to work; Bill “Bojangles” Robinson, for example, went through 20 or 30 pairs of shoes a year.

For fans, an astonishingly rich work of vaudeville itself.

Pub Date: Nov. 16, 2005

ISBN: 0-571-21192-5

Page Count: 432

Publisher: Farrar, Straus and Giroux

Review Posted Online: May 20, 2010

Kirkus Reviews Issue: Sept. 1, 2005

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Analyzing his craft, a careful craftsman urges with Thoreauvian conviction that writers should simplify, simplify, simplify.

SEVERAL SHORT SENTENCES ABOUT WRITING

New York Times columnist and editorial board member delivers a slim book for aspiring writers, offering saws and sense, wisdom and waggery, biases and biting sarcasm.

Klinkenborg (Timothy; or, Notes of an Abject Reptile, 2006), who’s taught for decades, endeavors to keep things simple in his prose, and he urges other writers to do the same. (Note: He despises abuses of the word as, as he continually reminds readers.) In the early sections, the author ignores traditional paragraphing so that the text resembles a long free-verse poem. He urges readers to use short, clear sentences and to make sure each one is healthy before moving on; notes that it’s acceptable to start sentences with and and but; sees benefits in diagramming sentences; stresses that all writing is revision; periodically blasts the formulaic writing that many (most?) students learn in school; argues that knowing where you’re headed before you begin might be good for a vacation, but not for a piece of writing; and believes that writers must trust readers more, and trust themselves. Most of Klinkenborg’s advice is neither radical nor especially profound (“Turn to the poets. / Learn from them”), and the text suffers from a corrosive fallacy: that if his strategies work for him they will work for all. The final fifth of the text includes some passages from writers he admires (McPhee, Oates, Cheever) and some of his students’ awkward sentences, which he treats analytically but sometimes with a surprising sarcasm that veers near meanness. He includes examples of students’ dangling modifiers, malapropisms, errors of pronoun agreement, wordiness and other mistakes.

Analyzing his craft, a careful craftsman urges with Thoreauvian conviction that writers should simplify, simplify, simplify.

Pub Date: Aug. 7, 2012

ISBN: 978-0-307-26634-7

Page Count: 224

Publisher: Knopf

Review Posted Online: May 14, 2012

Kirkus Reviews Issue: June 15, 2012

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MOMOFUKU MILK BAR

With this detailed, versatile cookbook, readers can finally make Momofuku Milk Bar’s inventive, decadent desserts at home, or see what they’ve been missing.

In this successor to the Momofuku cookbook, Momofuku Milk Bar’s pastry chef hands over the keys to the restaurant group’s snack-food–based treats, which have had people lining up outside the door of the Manhattan bakery since it opened. The James Beard Award–nominated Tosi spares no detail, providing origin stories for her popular cookies, pies and ice-cream flavors. The recipes are meticulously outlined, with added tips on how to experiment with their format. After “understanding how we laid out this cookbook…you will be one of us,” writes the author. Still, it’s a bit more sophisticated than the typical Betty Crocker fare. In addition to a healthy stock of pretzels, cornflakes and, of course, milk powder, some recipes require readers to have feuilletine and citric acid handy, to perfect the art of quenelling. Acolytes should invest in a scale, thanks to Tosi’s preference of grams (“freedom measurements,” as the friendlier cups and spoons are called, are provided, but heavily frowned upon)—though it’s hard to be too pretentious when one of your main ingredients is Fruity Pebbles. A refreshing, youthful cookbook that will have readers happily indulging in a rising pastry-chef star’s widely appealing treats.    

 

Pub Date: Oct. 25, 2011

ISBN: 978-0-307-72049-8

Page Count: 256

Publisher: Clarkson Potter

Review Posted Online: Jan. 13, 2012

Kirkus Reviews Issue: Oct. 15, 2011

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