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Jumat, 19 Februari 2016

Ebook Download , by Peter D'Epiro

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Product details

File Size: 2068 KB

Print Length: 560 pages

Publisher: Anchor; 1st Anchor Books ed edition (December 22, 2010)

Publication Date: December 22, 2010

Sold by: Random House LLC

Language: English

ASIN: B003EJDGKU

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Amazon Best Sellers Rank:

#930,378 Paid in Kindle Store (See Top 100 Paid in Kindle Store)

The primary question I asked myself when buying this was that what could I get from this book that I couldn't get from searching things on the internet?After reading the book, I know that it has a certain value that the internet does not replace.First, it compiles hundred of interesting answers to questions that I might not have posed in the first place.Second, it presents information through thoughtful essays. These essays allow me to absorb information better than most Wikipedia articles would since they are very well written and to the point.Third, the questions are ordered by length. For example, question nine is "Who were the three sons of Noah?" and question 89 is "What are the 12 main branches of the Indo-European language family?". You can slowly build up the number of items you remember in this way.I would recommend this book for any fan of trivia looking to carefully absorb new information.

This is a clever little volume which, for the most part, I enjoyed. Essentially, it is 101 questions (see the title for an example) with answers provided in short, generally engaging essays. For a triviophile like myself, it provided a lot of interesting stuff, though it's not really a book to be read straight through. Instead, taking a few questions a night should prevent information overload.In addition, the book does have a few weakness. First, there is the unavoidable one of the selection of questions. Depending on your tastes, some questions will likely be less interesting than others. Also, the authors have the occasional tendency to throw in a judgement with their answers which can rankle, especially in the religious realm. Finally, there is the feeling that some of the questions are a bit of a stretch, shaped to fit the format the authors have chosen.Still, I don't get the sense that the book is meant to be a reference work. It is meant to be an engaging exploration of a potpourri of interesting questions. In that respect, it works quite well.

This fun book contains a hundred and one lists organized by number. For example, the chapter known as "Four" includes the following: What are the four voyages of Lemuel Gulliver? What are the four conic sections? What are the four sections of a symphony orchestra? etc.Chapters are: Three, Four, Five, Six, Seven, Eight, Nine, Ten, Eleven, Twelve, Thirteen, Fourteen, Fifteen, Eighteen, Twenty and Twenty-Four. What makes the book more than just a quiz generator is the lengthy explanatory text, anywhere from three to eighteen pages. These pithy essays entertain and inform, and add greatly to the volume's enjoyment. Some questions are really obscure -- what were the five rivers of the classical underworld, anyway? -- but even the easier ones can leave you scratching your head and cursing your memory. Didn't I used to know all this stuff? Then, after you knock yourself on the head and shout "Of course!", you will have the pleasure of reading a well-written essay by a co-author or one of a small number of contributors.There is also a fourteen page suggested reading list, organized by subject, that includes music and URLs. Rounded out with a good index, this is very nicely done and lots of fun.

I love this book. It contains short, succinct explanations for questions about topics that you may have missed in your formal education. I've found it to be a great coffee table book. Not only does it lend itself to fun discussions with guests, it often gets picked-up when there's a spare moment with a glass of wine.

I currently own 3 copies so I can always have one on hand. Excellent choice for learned league, quizbowl, or trivia aficionados! Trivia geeks, rejoice!

The book itself is in find condition, however I thought I would be getting a book about the Seven Wonders of the World but it has only a small portion about the wonders. Most of the book is about other "7's".

I ended up donating this book, it wasn't what I expected. fast shipping, and a great price.

Intriguing

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Jumat, 12 Februari 2016

Free Download Roast Chicken and Other Stories: A Recipe Book, by Simon Hopkinson

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Simon Hopkinson's 40 favourite ingredients include such everyday basics as potatoes, chicken and cod as well as more exotic foods such as asparagus and truffles. The book is arranged alphabetically with a chapter on each food. Unable to hide his great love of food, Hopkinson writes about why he likes each particular ingredient, and gives sesnsible advice on quality, variety and good cooking principles together with a selection of his recipes. The book is aimed at home cooks and all the recipes can be prepared by anyone with basic cooking skills. From grilled aubergine with pesto to roast chicken and homemade ice-cream, Simon Hopkinson's food is designed to please rather than simply impress.

Read more

Product details

Paperback: 224 pages

Publisher: Ebury Pr (December 1, 1996)

Language: English

ISBN-10: 0091812747

ISBN-13: 978-0091812744

Product Dimensions:

6.2 x 0.8 x 8.5 inches

Shipping Weight: 1.2 pounds

Average Customer Review:

4.1 out of 5 stars

35 customer reviews

Amazon Best Sellers Rank:

#727,343 in Books (See Top 100 in Books)

(My 5-star reviews are few and far between.)I got this book three years ago; read it cover-to-cover in one sitting, loving every page, but for some reason never cooked from it until last week, when I made the roast chicken. It's no doubt best to start with a chicken that actually had a life, rather than the factory-raised and infinitely-parsed "free-range organic" bird that I had to resort to, but the result was brilliant, anyway. (See Michael Pollan if you need help understanding "free-range organic", "naturally-nested", "cage-free", or any other of the all-but-meaningless terms the American Food Machine has lobbied and muscled its way into ownership of.)But the roast chicken is just excellent roast chicken. The parsley soup is beyond imagining. Here's the ingredient list: butter, parsley, leek, chicken stock, potato, cream. But the parsley is actually three ingredients prepared in different ways, each designed to play up a different chord of the full parsley sound. The result is ... parsley, as imagined by God. My two guests (rather sniffy food-snobs, much like myself to be candid) were struck dumb, and declared it the best thing I'd ever made......until this afternoon, when one, feeling peckish, reached for the leftovers, which I'd serendipitously saved in an Old-Fashioned glass. It was by then parsley mousse, and even better.(Recipe note: It can be improved by exactly one tablespoon of fish sauce, believe it or not. It rounds and fills it out without giving a hint to its own presence. My usual "invisible body-builder" is trace amounts of peanut butter, but that's too coarse for this delicate recipe.)My mind is now in overdrive, utterly inspired by that one recipe. What would similar treatment do for cilantro ... sorrel ... watercress? I plan to serve it again in a few days' time, this time also infusing some parsley oil to add green globules of garnish, but am also dreaming of inventing potato ice cream and serving "cold parsley soup with potato dumplings", all covered with a drizzle of beetroot oil instead of raspberry syrup. That's the sort of way this book might get you thinking. If you pulled it off, you might then start to dream of castles in Spain, or at least famous restaurateurs...Ahem! Back to the cookbook review. Some of his ingredients seem strangely ... amateurish, for one so insistent on pure, simple ingredients. Sure you can get "Tom Yum cubes" in any Asian store here, but in the same store you could also get fresh lemongrass and galangal and shrimp paste, and blow Mr. Hopkinson's recipe for cilantro and coconut soup away with actual tom yum paste, made fresh with a blender and five minutes work.This IS a cookbook review. I'm trying to accurately describe the effect this marvellous book has had on me, and might well have on you, if you let it. I probably won't try any of the brain recipes, either (been there; done that: brains taste rather chemically-unpleasant-acidy), but I WILL steel myself and reapproach tripe, at least. It'll no doubt taste of cow's stomach, as imagined by God, but hey: we only live once...

I happened to stumble on a description of this book somewhere and read it was recently reprinted and was rated the most popular cook book in England. I can see why it's so popular. A pleasure to read, not just for the recipes, which are a mixture of western European classics, English 'comfort foods' and a few more contemporary recipes from the 70's era. It's the stories in this book that make it so endearing. This book is an obvious labor of love.I like that the author chose to share his favorite foods with us. In my opinion the best part of this cook book is the stories he tells about each recipe, how he discovered it and his experiences in the pleasures of enjoying a well made meal. This is not a book meant to impress, it's a sharing of the joys of cooking and eating from the author's heart.A few of his recipes will seem very foreign to the American palate and some of his cooking directions may take a bit of getting used to for the less experienced American cook. In some cases he gives very clear directions and in other cases he assumes you know what you're doing and the directions are more sparse. Still, don't be intimidated by my description here. This is worth having in your kitchen.All in all, a pure delight.

I bought this book for my Kindle and loved it so much, I'm getting the print version so I can more easily carry all the glorious recipes into the kitchen. Simon Hopkinson's writing is breathtakingly brilliant. I have read many passages over and over again, marveling at his skill. Sometimes people ask who would you like to invite for dinner. I just wish I could invite Simon Hopkinson to share my table as I feel so happy to have shared his.

Do any of you recall what M.F.K. Fisher said about a certain kinds of writing about food? Refer to the first chapter of her 1937 'Serve It Forth'; included in the compilation 'The Art of Eating'. Mr. Hopkins' work manages to totter and crumple amongst his experiences and preferences, sometimes evoking appreciation or a chuckle. The recipes are not bad, merely not that necessary if you are an experienced cook. Newish or learning cooks will be better served by purchasing the two volume "Mastering the Art of French Cooking" by Julie Child, a pre-1980's edition of Joy of Cooking, and one of Mark Bittman's 'How to Cook Everything' books. If you want to give a novice cook some food history and appreciation, with recipes, Raymond Sokolov's 'The Cooks Canon' is a better choice.

Wasn't for me.

I had read about this book when it came out, but never followed up. I saw it on Amazon on sale and bought it for me and one for my sister. It is good reading, even if you never make the recipes. Hopkinson has a definite viewpoint on food. He makes you look at ingredients differently. Try it, you'll like it or at least think about some foods in a new way.

This is a cookbook written almost as a novel. The way Simon writes allows the reader to visualize the process and sense the full cooking experience.

Really good cookbook. It breaks down recipes by star ingredients, but the highlight is the insightful essays accompanying the recipes.

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