La escandalosa señorita Pilgrim

The intimate and long-awaited autobiography of a legend. In 1967 in San Francisco, just a few weeks after the Summer of Love, a young Mexican guitarist took the stage at the Fillmore Auditorium and played a blistering solo that announced the arrival of a prodigious musical talent. Two years later -- after he played a historic set at Woodstock -- the world came to know the name Carlos Santana, his sensual and instantly recognizable guitar sound, and the legendary band that blended electric blues, psychedelic rock, Latin rhythms, and modern jazz, and that still bears his name. Carlos Santana's...

Vintage Herakles nace con la idea de ofrecer al público grandes éxitos de ayer sobre caza, aventuras e hitos deportivos publicados por esta editorial. Con esta idea, hemos querido respetar el diseño original para rendir así un homenaje al pasado. En Mongaso, John Alfred Jordan narra sus memorias de cazador en el corazón de A´frica, con sus aventuras y peligros.

El Dr. Alexandre Karat (Karatchounov) es ampliamente reconocido entre la comunidad de habla rusa en Nueva York y más. Las entrevistas con el famoso doctor sobre variados tópicos suelen ser publicadas en la prensa local, en radio y TV. Es un miembro permanente de proyectos sociales enfocados a apoyar al deporte, ayudar a jóvenes talentosos y a asistir a veteranos de la Segunda Guerra Mundial. Se han contado muchas leyendas acerca de la vida del Dr. Karat. Por boca en boca, la gente ha pasado historias increíbles sobre él. Su brillante personalidad y su extraordinario carisma atraen la...

"Well reported and heartfelt, Ruhlman communicates the passion that draws the acolyte to this precise and frantic profession."—The New York Times Book Review Just over a decade ago, journalist Michael Ruhlman donned a chef's jacket and houndstooth-check pants to join the students at the Culinary Institute of America, the country's oldest and most influential cooking school. But The Making of a Chef is not just about holding a knife or slicing an onion; it's also about the nature and spirit of being a professional cook and the people who enter the profession. As Ruhlman—now an expert on...