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Monologues for Teens and Twenties

Monologues for Teens and TwentiesMonologues for Teens and Twenties (book)

Print: $9.82

Download: $4.46

Monologues for young adult actors (teens and twenties) - excerpted from Jim Chevallier's original collection "The Monologue Bin"

The Monologue Bin - 2nd edition

The Monologue Bin - 2nd editionThe Monologue Bin - 2nd edition (book)

Print: $11.98

A collection of over 100 original monologues for teen and adult actors. Includes all the monologues from "Monologues for Teens and Twenties".

How To Cook A Peacock: Le Viandier - Medieval Recipes by Taillevent

How To Cook A Peacock: Le Viandier - Medieval Recipes by TailleventHow To Cook A Peacock: Le Viandier - Medieval Recipes by Taillevent (book)

Print: $11.96

Download: $5.99

A new translation of the 15th century version of Taillevent's LE VIANDIER, one of the first professional cookbooks. Includes recipes for heron, stork, peacock, eel, lamprey, etc., as well as more standard modern fare like veal, pork and chicken. (PERFECT binding)

Memoirs of the Bastille

Memoirs of the BastilleMemoirs of the Bastille (book)

Print: $17.96

The book that brought down the Bastille... Linguet, a journalist, was in the Bastille for 20 months and went right to London when he was released - to write this book, which was an immediate sensation: an inside look at France's most famous prison, just years before its fall. This new edition includes extensive notes - many derived from other accounts of the Bastille -, appendices and illustrations. (PRINT Version)

Memoirs of the Bastille

Memoirs of the BastilleMemoirs of the Bastille (e-book)

Download: $8.00

The book that brought down the Bastille... Linguet, a journalist, was in the Bastille for 20 months and went right to London when he was released - to write this book, which was an immediate sensation: an inside look at France's most famous prison, just years before its fall. This new edition includes extensive notes - many derived from other accounts of the Bastille -, appendices and illustrations. (DOWNLOAD edition)

Edgar Allan Poe Analyzes Handwriting: A Chapter On Autography

Edgar Allan Poe Analyzes Handwriting: A Chapter On AutographyEdgar Allan Poe Analyzes Handwriting: A Chapter On Autography (book)

Print: $8.98

Download: $3.99

Edgar Allan Poe's classic work of graphology, which includes as much literary criticism as it does handwriting analysis, and also serves as an overview of the major literary figures of his time - some still well-known, many forgotten. This edition includes an introduction and a Biographical Dictionary of Poe's Subjects.

Views of Africa: Cameroon

Views of Africa: CameroonViews of Africa: Cameroon (book)

Print: $10.06

Shots of Cameroon's forests, mountains, beaches, insects, and other sights. Glimpses of one of Africa's most varied countries.

Views of California: The Redwoods

Views of California: The RedwoodsViews of California: The Redwoods (book)

Print: $8.46

A chapbook of photographs of the redwoods along the Avenue of the Giants. Ten color images with accompanying text.

Views of California: The Redwoods

Views of California: The RedwoodsViews of California: The Redwoods (book)

Print: $8.46

Download: $1.96

A chapbook of photographs of the redwoods along the Avenue of the Giants. Ten color images with accompanying text.

Suicide Monologues for Actors and Others

Suicide Monologues for Actors and OthersSuicide Monologues for Actors and Others (book)

Print: $7.50

Download: $3.99

A collection of original monologues, exploring the issues around suicide from multiple viewpoints. Grouped into four sections, for use individually (for class, performance, auditions, etc.) or as a complete production.

Après Moi, Le Dessert

Après Moi, Le DessertAprès Moi, Le Dessert (book)

Print: $10.95

18th century recipes, most newly translated from French, related to those in a "model meal" from a famous period cookbook: 1st SERVICE - SOUPS & ENTRÉES Centerpiece -- Oille/ 6 Entrées -- Terrine of partridge with cabbage/ Terrine of filet of duck with green sauce/ Pigeon tart/ Chickens in galantine/ Filet of beef with cucumbers/ A grenade with blood/ 2 Hors-d'Oeuvres -- Quail in the frying pan/ Chicken in cinders/ 2nd SERVICE - ROASTS Centerpiece: A small quarter of veal, larded & served in its juice/ 4 Roasts -- 1 hen garnished with chickens with eggs/ 1 hen/ 4 young rabbits/ A plate of young pheasants garnished with young quail/ 4 Hors-d'oeuvres -- 2 salads/ 2 sauces/ 3rd SERVICE - ENTREMETS Centerpiece -- Partridge paté or boar's head/ 6 Medium Dishes -- Omelet à la Noailles/ Fried cream, garnished with peach beignets/ A stew of green truffles/ A dish of artichokes/ A dish of peas/ A dish of crayfish/ 2 Hors-d'oeuvres -- Fried animelles/ A dish of ramekins