Style: Toward Clarity and Grace by Joseph M. WilliamsThis acclaimed book is a master teachers tested program for turning clumsy prose into clear, powerful, and effective writing. A logical, expert, easy-to-use plan for achieving excellence in expression, Style offers neither simplistic rules nor endless lists of dos and donts. Rather, Joseph Williams explains how to be concise, how to be focused, how to be organized. Filled with realistic examples of good, bad, and better writing, and step-by-step strategies for crafting a sentence or organizing a paragraph, Style does much more than teach mechanics: it helps anyone who must write clearly and persuasively transform even the roughest of drafts into a polished work of clarity, coherence, impact, and personality.
Buy Williamss book. And dig out from storage your dog-eared old copy of The Elements of Style. Set them side by side on your reference shelf.—Barbara Walraff, Atlantic
Let newcoming writers discover this, and let their teachers and readers rejoice. It is a practical, disciplined text that is also a pleasure to read.—Christian Century
An excellent book....It provides a sensible, well-balanced approach, featuring prescriptions that work.—Donald Karzenski, Journal of Business Communication
Intensive fitness training for the expressive mind.—Booklist
(The college textbook version, Style: Ten Lessons in Clarity and Grace, 9th edition, is available from Longman. ISBN 9780321479358.)
Nigella Kitchen S01E04 Rags to Riches
Cider Glazed Pork Knuckles with Caraway, Apples and Potatoes
Preheat the oven to degrees F. Put the salt and caraway seeds into a bowl, mince or grate in the garlic, and stir to combine. Add the pork knuckles and rub them well with the caraway mixture, getting it into the slits in the rind where it was scored. Peel the onions and slice them into rounds and add them to the bottom of a roasting pan, making a bed or platform. Sit the knuckles on top of the onions and cook them for 30 minutes. Take the pan out of the oven and quickly arrange the apples and potatoes around the knuckles. Carefully pour 1 cup of the cider over the knuckles, so they are basted as the liquid pours into the roasting pan.
We came home with a ham hock from the butchers How to cook Nigella Lawson's cider ham hocks from Kitchen Pork Hock, Ham hock in cider recipe.
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Instead of being boiled and then transferred to a hot oven to be glazed, I cook the ham so, so slowly, in the oven, wrapped in foil, so that it steams sweetly in the low heat. I then remove the ham from the oven, take off the rind, stud the layer of fat on top with cloves and cover with a mustardy black treacle glaze, and put the joint briefly back in a very hot oven.
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