Books:
CookBooks:
Heart Smart Cooking
In the Heart of the Sea: The Tragedy of the Whaleship Essex
by Nathaniel Philbrick
List Price: $15.00
Available from Amazon
$9.75
On 7-22-2006
See Item's Page
Product Review
The appeal of Dava Sobel's Longitude was, in part, that it illuminated a little-known piece of history through a series of captivating incidents and engaging personalities. Nathaniel Philbrick's In the Heart of the Sea is certainly cast from the same mold, examining the 19th-century Pacific whaling industry through the arc of the sinking of the whaleship Essex by a boisterous sperm whale. The story that inspired Herman Melville's classic Moby-Dick has a lot going for it--derring-do, cannibalism, rescue--and Philbrick proves an amiable and well-informed narrator, providing both context and detail. We learn about the importance and mechanics of blubber production--a vital source of oil--and we get the nuts and bolts of harpooning and life aboard whalers. We are spared neither the nitty-gritty of open boats nor the sucking of human bones dry. By sticking to the tried and tested Longitude formula, Philbrick has missed a slight trick or two. The epicenter of the whaling industry was Nantucket, a small island off Cape Cod; most of the whales were in the Pacific, necessitating a huge journey around the southernmost tip of South America. We never learn why no one ever tried to create an alternative whaling capital somewhere nearer. Similarly, Philbrick tells us that the story of the Essex was well known to Americans for decades, but he never explores how such legends fade from our consciousness. Philbrick would no doubt reply that such questions were beyond his remit, and you can't exactly accuse him of skimping on his research. By any standard, 50 pages of footnotes impress, though he wears his learning lightly. He doesn't get bogged down in turgid detail, and his narrative rattles along at a nice pace. When the storyline is as good as this, you can't really ask for more. --John Crace, Amazon.co.uk
--This text refers to an out of print or unavailable edition of this title.
From Publishers Weekly
With woody intonation and a suitably somber cadence, Tony Award-winning actor Herrmann reads this chilling tale of the Essex, a whaling ship that was sunk in the middle of the Pacific by an 80-foot sperm whale in 1820. The story would come to mark the mythology of the 19th century as the Titanic did the 20thAHerman Melville, for one, based Moby Dick on certain key elements of the tragedy. In Philbrick's spare, well-paced version, we learn much about how Nantucket's culture was affected by the whaling industry boom, from its economy to its social habits. But the horrific heart of the narrative details the fate of the 20 sailors who attempted to sail several thousand miles back to Chile using only three pathetic open boats. Reaching home 93 days later, only eight sailors survived the ordeal of thirst, starvation and despair. Near the tape's end, Herrmann delivers one of the finest funereal orations ever offered on behalf of seamen. Simultaneous release with the Viking hardcover (Forecasts, Apr. 10). (May)
Copyright 2000 Reed business Information, Inc.
--This text refers to an out of print or unavailable edition of this title.
|
On Food and Cooking: The Science and Lore of the Kitchen
by Harold McGee
List Price: $40.00
Available from Amazon
$25.20
On 7-22-2006
See Item's Page
Product Review
A classic tome of gastronomic science and lore, On Food and Cooking delivers an erudite discussion of table ingredients and their interactions with our bodies. Following the historical, literary, scientific and practical treatment of foodstuffs from dairy to meat to vegetables, McGee explains the nature of digestion and hunger before tackling basic ingredient components, cooking methods and utensils. He explains what happens when food spoils, why eggs are so nutritious and how alcohol makes us drunk. As fascinating as it is comprehensive, this is as practical, interesting and necessary for the cook as for the scholar.
--This text refers to an out of print or unavailable edition of this title.
From Publishers Weekly
Starred Review. Before antioxidants, extra-virgin olive oil and supermarket sushi commanded public obsession, the first edition of this book swept readers and cooks into the everyday magic of the kitchen: it became an overnight classic. Now, 20 years later, McGee has taken his slightly outdated volume and turned it into a stunning masterpiece that combines science, linguistics, history, poetry and, of course, gastronomy. He dances from the spicy flavor of Hawaiian seaweed to the scientific method of creating no-stir peanut butter, quoting Chinese poet Shu Xi and biblical proverbs along the way. McGee's conversational style—rich with exclamation points and everyday examples—allows him to explain complex chemical reactions, like caramelization, without dumbing them down. His book will also be hailed as groundbreaking in its breakdown of taste and flavor. Though several cookbooks have begun to answer the questions of why certain foods go well together, McGee draws on recent agricultural research, neuroscience Reviews and chemical publications to chart the different flavor chemicals in herbs and spices, fruits and vegetables. Odd synergies appear, like the creation of fruity esters in dry-cured ham—the same that occur naturally in melons! McGee also corrects the European bias of the first edition, moving beyond the Mediterranean to discuss the foods of Asia and Mexico. Almost every single page of this edition has been rewritten, but the book retains the same light touch as the original. McGee has successfully revised the bible of food science—and produced a fascinating, charming text.
Copyright © Reed business Information, a division of Reed Elsevier Inc. All rights reserved.
|
Pour Your Heart into It : How Starbucks Built a Company One Cup at a Time
by Howard Schultz
List Price: $15.95
Available from Amazon
$10.37
On 7-22-2006
See Item's Page
Product Review
Since 1987, Starbucks's star has been on the rise, growing from 11 Seattle, WA-based stores to more than 1,000 worldwide. Its goals grew, too, from the more modest, albeit fundamental one of offering high-quality coffee beans roasted to perfection to, more recently, opening a new store somewhere every day. An exemplary success story, Starbucks is identified with innovative marketing strategies, employee-ownership programs, and a product that's become a subculture. Whether you're an entrepreneur, a manager, a marketer, or a curious Starbucks loyalist, Pour Your Heart into It will let you in on the revolutionary Starbucks venture. CEO Howard Schultz recounts the company's rise in 24 chapters, each of which illustrates such core values as "Winning at the expense of employees is not victory at all."
--This text refers to an out of print or unavailable edition of this title.
From Library Journal
The author is the entrepreneur behind Starbucks, the coffee-shop chain with a "passion" for quality coffee. Through the voice of Eric Conger, Schultz speaks poetically about the "mystery and romance" of the "coffee experience." Well, to some people coffee is like that. The program is not so much for those who want to learn about business techniques as for those who love Starbucks. Schultz's story is an interesting one, largely a personal narrative about making it big. At one point the narration says, "It's not about me," but to a great extent the tapes really are. Recommended only if Starbucks has a strong presence in your community.?Mark Guyer, Stark Cty. Dist. Lib., Canton, Ohio
Copyright 1997 Reed business Information, Inc.
--This text refers to the
Audio Cassette
edition.
|
Raising a Sensory Smart Child: The Definitive Handbook for Helping Your Child with Sensory Integration Issues
by Lindsey Biel and Nancy Peske
List Price: $15.00
Available from Amazon
$10.20
On 7-22-2006
See Item's Page
Book Description
For children with sensory integration issues-those who have difficulty processing everyday sensations and exhibit unusual behaviors such as avoiding or seeking out touch, movement, sounds, and sights-this groundbreaking book is an invaluable resource. Long thought to affect only autistic children, or mistaken for ADHD, SI dysfunction is finally being recognized as a separate condition. Coauthored by a pediatric occupational therapist and a parent of a child with SI dysfunction, Raising a Sensory Smart Child is as warm and accessible as it is authoritative and detailed and is an indispensable guide for parents, therapists, and teachers who will turn to it again and again.
About The Author
Lindsey Biel, M.A., OTR/L, is an occupational therapist specializing in pediatrics. Nancy Peske is the coauthor of the Cinematherapy series. She lives in New York City with her husband and son, who was diagnosed with sensory issues when he was two. Temple Grandin is a gifted animal scientist who also lectures widely on autism because she is autistic. She has written extensively on the condition.
Inside This Book
(learn more)
First Sentence:
On a lovely spring day, after a two-and-a-half-hour induced, epidural-eased labor that was so painless and spiritually uplifting that I was practically communing with my ancestors on the astral plane, I got the thumbs-up from the doctor: I'd given birth to my first child, a healthy little boy. Read the first page
Statistically Improbable Phrases (SIPs):
(learn more)
sensory smarts, therapy catalogs, child with sensory problems, deep pressure input, child with sensory issues, sensory diet activities, children with sensory issues, southpaw enterprises, tactile issues, fidget toys, weighted blanket, auditory issues, defensive child, motor planning problems, therapy ball, behavioral optometrist, sensory processing problems, sensory integration dysfunction, sensory needs, squeeze machine, chewy foods, auditory processing problems, vision therapy, proprioceptive input, tactile input
Capitalized Phrases (CAPs):
(learn more)
New York, The Sensory Diet of Daily Activities, Chewy Tubes, Temple Grandin, Ballantine Books, Bantam Books, Body Sox, Childhood Speech, Handling Discipline, Kelly Dorfman, Photos of Toys, Says Marisa, The Difficult Child, The Explosive Child, Uncle Steve
New!
Books on Related Topics
|
Concordance
|
Text Stats
Browse Sample Pages:
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover | Surprise Me!
What do customers ultimately buy after viewing items like this?
|
Customers tagged this product with
|
|
Search Products Tagged with
|
|
|
Smart Women Finish Rich: 9 Steps to Achieving Financial Security and Funding Your Dreams (Revised Edition)
by David Bach
List Price: $14.95
Available from Amazon
$9.72
On 7-22-2006
See Item's Page
Product Review
David Bach's Smart Women Finish Rich is a homage to the financial wisdom of his grandmother; it's also an excellent foundation for women who are starting to get their financial lives in order. Bach's approach to money management is rooted in years of investment seminars for women and his work as senior vice president of investments at Morgan Stanley Dean Witter. During that time he recognized that "people rarely know what is truly driving them emotionally when it comes to money." In response, Bach has written a guide to money management for women based on his belief that "financial planning is as much an emotional issue as it is an intellectual one." Are you considering your values in your work and investing? What part of your daily work is driven by your goals in life? Is your latte habit preventing you from accumulating substantial wealth? Bach addresses tax strategies, wills, insurance, retirement plans, and investments in a highly accessible manner. Smart Women Finish Rich ably bridges the gap between simple saving strategies and preparing for widowhood and financial independence. --Brad Doll
--This text refers to an out of print or unavailable edition of this title.
From AudioFile
Bach is an experienced investment advisor and a snappy speaker who knows how to package his material. The meat of the program is clear advice about limiting spending, avoiding taxes, and investing for the future, and he delivers it with an obvious desire to be helpful. Though delaying gratification is a hard concept to sell to anyone, he's got a pitch that is remarkably upbeat and motivating. Here's a fantastic way to create the security you deserve and fund the dreams you dream. It just requires making decisions independently, planning, and sticking to that plan week after week. Highly recommended for all people wanting to manage money better, especially women. T.W. © AudioFile 2001, Portland, Maine-- Copyright © AudioFile, Portland, Maine
--This text refers to an out of print or unavailable edition of this title.
|
Steven Raichlen's Healthy Latin Cooking: 200 Sizzling Recipes from Mexico, Cuba, Caribbean, Brazil, and Beyond
by Steven Raichlen, Cristina Saralegui, and Hannia Campos
List Price: $21.95
Available from Amazon
$14.27
On 7-22-2006
See Item's Page
Product Review
Steven Raichlen brings the best of his culinary world to Healthy Latin Cooking: he absolutely loves Latin flavors, from Mexico to Argentina, from Cuba to Puerto Rico, and he is dedicated to a healthy diet that's low in fat yet high in flavor. (His High-Flavor, Low-Fat Cooking series is a must, as is his Miami Spice.) Raichlen doesn't just drop the unwary cook into chapters of recipes that have been altered to reduce fat and salt and all the other nastiness. He begins with all the reasons for doing just that, and the many ways in which the true Latin diet is perfectly suited to a healthy pyramid approach. Nor does he shy away from truth, beauty, and justice, stating categorically that there are some dishes where lard just can't be left out of the flavor profile. He goes on, however, to show the reader how to cut way back on the total amount of lard used while retaining its great flavor. Chapters are divided by kinds of food--appetizers, soups, salads, beans, and rice--not by place of origin. So it's kind of a Latin adventure to flip through this book, never knowing where you are going to land. There are Little Pots of Red Beans with Sour Cream from Nicaragua (140 calories per serving), Chicken and Vegetable Stew from Colombia (374 calories), Tamales from Mexico and from Cuba (163 versus 120 calories), Seafood Stew from Brazil (345 calories), Stuffed Pot Roast from Puerto Rico (533 calories), and flan from everywhere (423 calories). Steven Raichlen gives the reader a great way to spice up a diet, and a great diet to help life last a long, pleasurable time. --Schuyler Ingle
--This text refers to an out of print or unavailable edition of this title.
From Publishers Weekly
In trimming a cuisine notoriously high in fats and cholesterol, James Beard and IACP Award winner Raichlen (Miami Spice) relies on today's popular approaches, increasing the ratio of vegetables and fruits to meat, and creating rich flavors with herbs, spices and chicken and vegetable stock. Nutritional data is provided for each recipe as it's usually prepared and for Raichlen's revision. To lighten his Jalape?o Poppers, Raichlen employs a favorite method he calls bake-frying, whereby food, lightly sprayed with oil, is oven-baked rather than deep-fried (reducing the per-popper fat from 11.3 grams to 1.4). Guacamole contains half the usual fat when lightened with tomatillos. Tostones?plantain slices usually fried twice?are simmered first in chicken stock and then bake-fried. Paella is healthier with reduced oil, skinless chicken breasts and dry-cured country ham instead of pork sausage. Huevos Rancheros are made with egg substitute; Picadillo becomes Turkey Picadillo with ground turkey breast substituting for beef. Grains and vegetables receive their due in dishes like Quinoa Salad and Yuca with Garlic-Lime Sauce. For fans of Latin fare who must cut their fat intake, Raichlen's latest collection offers comfort food. Photos not seen by PW. Author tour.
Copyright 1998 Reed business Information, Inc.
--This text refers to an out of print or unavailable edition of this title.
|
The New American Heart Association Cookbook
by American Heart Association
Available from Amazon
$7.99
On 7-22-2006
See Item's Page
Product Review
This 25th-anniversary edition of the classic, bestselling cookbook contains 600 heart-healthy recipes, 150 of them brand-new. The book has been updated to reflect the use of nonfat and low-fat ingredients that didn't exist just a few years ago. Recipes include appetizers, snacks, beverages, soups, salads, entrées (seafood, poultry, meat, vegetarian), vegetables, side dishes, sauces, breads, breakfasts, and, of course, desserts. Many are healthier versions of old favorites--such as Eggplant Parmesan, Chicken à la King, Sweet and Sour Pork, Spaghetti with Meat Sauce, Devil's Food Cake, and Chocolate Chip Cookies--with some new entries that reflect modern eating trends, like Portobello Mushroom Wrap with Yogurt Curry Sauce, Pad Thai, Curried Quinoa Salad with Cranberries and Almonds, and Artichoke and Chick-Pea Pilaf. Whether you want a quick meal, a nutritious dinner the whole family will enjoy, or a festive entrée to impress guests, this book has an array of choices. Most recipes reflect AHA guidelines: no more than 30 percent total fat, 8 to 10 percent saturated fat, less than 300 milligrams of cholesterol per day; plenty of vegetables and grains; and moderate sugar and sodium. Some recipes are higher in fat, but you balance those with lower-fat recipes on other days of the week. Nutritional information includes calories, protein, carbohydrates, cholesterol, fat (total, saturated, polyunsaturated, monounsaturated), fiber, and sodium. --Joan Price
--This text refers to an out of print or unavailable edition of this title.
From Publishers Weekly
This perennial no-nonsense favorite, from an authoritative source, serves up a recipe on almost each of its many pages. From simple Beef Broth and Chicken Broth to Picante Shrimp with Broccoli and other complex, tasty dishes, the AHA has found a balance between health and palette that keeps readers coming back for each new edition. Each recipe comes with a breakdown of calories, protein content, carbohydrates, cholesterol, fats (broken down by saturated, polyunsaturated and monounsaturated) and sodium content, along with a table of dietary exchange. Few readers would expect Stacked Sausage and Eggs or Chocolate Swirl Cheesecake to be among the offerings here, but they are, along with the more expected Sole with Parsley and Mint or Whole-Wheat Apricot Bread. The book’s simple layout and directions make the path from preparation to table seem straight and easy. Striking such balances at every turn, this book remains a basic in many heart-conscious kitchens.
Copyright © Reed business Information, a division of Reed Elsevier Inc. All rights reserved.
--This text refers to the
Hardcover
edition.
|
Word Smart: Building an Educated Vocabulary
by Adam Robinson and Princeton Review
List Price: $12.00
Available from Amazon
$9.24
On 7-22-2006
See Item's Page
Book Description
The words people use say a lot about them. Some words say that they are smart, persuasive, and informed. Others say that they don't know what they're talking about. Knowing which words to use and how to use them are keys to getting the most from one's mind and to communicating effectively.
To find out which words readers absolutely need to know, The Princeton Review researched the vocabularies of educated adults. The Princeton Review analyzed newspapers from The New York Times to The Wall Street Journal, magazines from Time to Scientific American, and books from current bestsellers to classics. Editors threw out words that most people know and focused on the words that people misunderstand or misuse.
TPR also combed through the SAT and other standardized tests to determine which words are tested most frequently. In this updated third edition, editors give readers the most important words they need to know to score higher.
Includes special lists covering:
• Common usage errors
• Most frequently tested words on standardized tests
• Foreign phrases, abbreviations, and terms readers need to know to understand finance, science, computers, and the arts
Inside Flap Copy
The words people use say a lot about them. Some words say that they are smart, persuasive, and informed. Others say that they don't know what they're talking about. Knowing which words to use and how to use them are keys to getting the most from one's mind and to communicating effectively.
To find out which words readers absolutely need to know, The Princeton Review researched the vocabularies of educated adults. The Princeton Review analyzed newspapers from The New York Times to The Wall Street Journal, magazines from Time to Scientific American, and books from current bestsellers to classics. Editors threw out words that most people know and focused on the words that people misunderstand or misuse.
TPR also combed through the SAT and other standardized tests to determine which words are tested most frequently. In this updated third edition, editors give readers the most important words they need to know to score higher.
Includes special lists covering:
? Common usage errors
? Most frequently tested words on standardized tests
? Foreign phrases, abbreviations, and terms readers need to know to understand finance, science, computers, and the arts
|
Additional Pages: 1 2 3
© Adapt, Inc. 1998-2006
|
Other Shops:
American States,
Atlases,
Art,
Art Techniques,
Audio Books,
Authors,
Biographies,
Business,
Celebrities,
Children's,
Cities,
Computers,
Cookbooks,
Countries,
Dictionaries,
En Español,
Encyclopedias,
History,
Horror,
Large Print,
Law,
Medical,
Mystery,
Photographers,
Photography Techniques,
Powell's Selections,
Presidents,
Research,
Romance,
Sci-Fi,
Study Guides,
Subjects,
Techical,
Teenagers,
Textbooks,
Travel
Books
Resources
Most Watched Book Auctions
Heart Smart Cooking at Sduf
Book Review Directory
Reviewed Authors
Reviewed Titles
Review List
Site Map
|
based on 21 Reviews. (Write a Review.)
