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Joy of Cooking
The Freezer Cooking Manual from 30 Day Gourmet: A Month of Meals Made Easy
by Nanci Slagle
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Family Fun Magazine, September, 2003
Beginners and experienced freezer cooks alike love this book!
Karen Smith, Amarillo Daily News, 2002
The 30 Day Gourmet system gets a meal factory going in the kitchen! A great idea whose time has come.
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The Game: Penetrating the Secret Society of Pickup Artists
by Neil Strauss
List Price: $29.95
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Are you just another AFC ("average frustrated chump") trying to meet an HB ("hot babe")? How would you like to "full-close" with a Penthouse Pet of the Year? The answers, my friend, are in Neil Strauss's entertaining book The Game. Strauss was a self-described chick repellant--complete with large, bumpy nose, small, beady eyes, glasses, balding head, and, worst of all, painful shyness around women. He felt like "half a man." That is, until a book editor asked him to investigate the community of pickup artists. Strauss's life was transformed. He spent two years bedding some fine chiquitas and studying with some of the North America's most suave gents--including the best of them all, the God of the pickup "community," a man named Mystery. mystery is an aspiring Toronto magician who charges $2,250 for a weekend pickup workshop. He is not much to look at: a cross between a vampire and a computer geek. But by using high-powered marketing techniques he's turned seduction into an effortless craft--even inventing his own vocabulary. His technique sounds like a car salesman's tip sheet: his main rule is FMAC--find, meet, attract, close. He employs the "three-second rule"--always approach a woman within three seconds of first seeing her in order to avoid getting shy. Other tricks: Intrigue a beautiful woman by pretending to be unaffected by her charm; also, never hit on a woman right away. Start with a disarming, innocent remark, like "Do you think magic spells work?" or "Oh my god, did you see those two girls fighting outside?" And finally, the most important characteristic of the pickup artist--smile. After two years, Strauss ends up becoming almost as successful as Mystery, but he comes to an important realization. His techniques were actually off-putting to the woman he ended up falling in love with. And they never prepared him for actually having a relationship. After a while, he ran out of one-liners and had to have a real conversation. Still, The Game is a great read that may help some AFCs come out of their shells. --Alex Roslin
From Publishers Weekly
[Signature]Reviewed by Amy SohnI never dated Neil Strauss, but I dated guys like him. Like many New York women, I have always gone for balding, pale guys because they're grateful and good in bed. But a few years ago, a distraught Strauss decided he was a loser with women and set about transforming himself into the world's greatest pick-up artist. The Game is his long, often tedious but hilarious account of how he did it. This ugly-duckling tale will affect different readers in different ways, depending on their degree of cynicism: some will be awed by Strauss's ménage-à-trois snowball scene, while others will suspect it was cribbed from a third-rate porno Strauss watched in his pre-macking days.When his story begins Strauss is, well, a Neil: an unconfident, self-described AFC (average frustrated chump). He is also, it should be noted, a well-known rock critic who penned porn star Jenna Jameson's autobiography, leaving one wondering just how pathetic women really found him. After paying $500 to join a workshop for aspiring PUAs (pick-up artists) led by a magician named mystery at Hollywood's Roosevelt Hotel, Strauss becomes addicted to pick-up technique. He trains with several PUA gurus, including Ross Jeffries, a hypnotist rumored to be the basis for the Tom Cruise character in Magnolia. With his brains and dedication, Strauss renames himself Style and soon becomes a master of the game—able to get sex from beautiful women who once would have run the other way.But The Game doesn't get really interesting until Strauss deviates from his NC-17 Horatio Alger story and tells what happens when he moves into a Sunset Strip mansion with a group of other PUAs. He starts to see the misogyny of the sport and realizes that most of its leaders had miserable childhoods. The AFC who became a PUA to understand women ultimately becomes an expert on men.As Strauss grows restless to talk about things other than number closes and phase shifts (the book's glossary is a juicy read of its own), the mansion loses its appeal and he reluctantly grows up. When he meets a tough-talking band mate of Courtney Love's named Lisa and they bond over music, we can guess where the narrative is headed. In the book's final pages, he dumps onto his bed all the phone numbers he's collected and tells Lisa, "I've spent two years meeting every girl in L.A. And out of them all, I chose you," which is like telling your mother-in-law that the Thanksgiving dinner you had last year at Applebee's was nothing compared to the one she just prepared. But for some reason, Lisa doesn't flee. I can only hope that in the inevitable 2007 movie version, starring Jack Black and Kate Hudson, Lisa throws the numbers in his face and leaves him for a guy who knows how to pay a girl a compliment. (Sept. 1)Amy Sohn is the author of My Old Man, which was just released in paperback by Simon & Schuster, and she writes the "Mating" column for New York magazine. Copyright © Reed business Information, a division of Reed Elsevier Inc. All rights reserved.
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The Lady and Sons Just Desserts : More than 120 Sweet Temptations from Savannah's Favorite Restaurant
by Paula Deen
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Warmly effusive and dear yet gritty, Paula H. Deen seems mythically Southern. But this cooking luminary, proprietor of Savannah, Georgia's Lady & Sons restaurant, is the real thing. The Lady & Sons Just Desserts, her all-sweets follow-up to The Lady & Sons Savannah Country Cookbook and The Lady & Sons, Too!, celebrates the Southern sweet tooth with 120 recipes, including traditional formulas for the likes of Brown Sugar Pound Cake and Lemon Chess Pie as well as best-loved restaurant innovations like Turtle Cake, Lemon Curd Pudding, and Gooey Butter Cake. ("These are very, very rich," Deen advises, "and a little goes a long way--even for piggies like me!") Lovers of the restaurant--which grew to prominence from $200 and lots of determination--as well as those seeking easy-to-fix temptations should put this book to happy use. Among its wide-ranging recipes, Desserts offers Carolyn's Jell-O Cheesecake, Lauren's Chocolate Drizzle Pie, and Hidden Mint Cookies--recipes based on cake mixes and other convenience foods. These creditable sweets are of course work saving, but are perhaps better viewed as solidly characteristic of their time and place. Equally particular are candies like Mamma's Divinity and Uncle Bubba's Benne Candy, and "other sweet things," as Deen dubs them, such as Banana Split Brownie Pizza, Easy Homemade Oreo Ice Cream, and Fresh Apples with Butterscotch Dip. With asides by Deen family members, including son Jamie's "Food Is Love" ("I am right this minute 20 pounds over-loved," he writes), useful tips (Deen provides an "emergency" recipe for sweetened condensed milk), and plenty of piquant anecdote (after Deen had rattled on endlessly to her grandmother about her intention to open a restaurant, the older woman paused and replied, "Paula, have you lost you damned mind?"), the spiral-bound book is not only full of delectable eating, it's lots of fun. --Arthur Boehm
Book Description
A Seriously Sweet Southern Dessert Extravaganza The queen of Savannah's The Lady & Sons restaurant, Paula Deen knows how to please a hungry crowd. In The Lady & Sons Just Desserts, Paula shares the down-home recipes that made her famous, including her signature Gooey Butter Cake (with luscious variations). Peach Cobbler, Turtle Cake, Sweet Baby Carrot Cake, Lemon Curd Pudding, and Pecan Dreams.
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The New York Times Ultimate Crossword Omnibus: 1,001 Puzzles from The New York Times
by The New York Times, Will Shortz, and The New York Times
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Book Description
America's Favorite: The New York Times Crosswords The biggest book of crossword puzzles-ever! From The New York Times, the gold standard of crossword puzzles, comes this new collection containing a stunning 1,001 puzzles of all levels of difficulty, enough for even the most determined crossword fanatic. Old fans and new alike will find that the puzzles within are sure to excite, delight, confound, amaze, amuse and enlighten. So lay in a supply of food, unplug the phone, bar the door and get ready to dive into the biggest collection of New York Times crosswords that has ever been published. - Over three years' worth of puzzles from Monday to Saturday editions of The New York Times- Edited and with an introduction by legendary Times crossword editor Will Shortz
About The Author
Will Shortz has been the crossword puzzle editor of The New York Times since 1993. Mr. Shortz founded both the American Crossword Puzzle Tournament, where he serves as director, and the World Puzzle Championship, where he is the captain of the U.S. team. He is the current Puzzlemaster for "Weekend Edition Sunday"on National Public Radio.
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First Sentence:
If I may be frank, this book contains more crossword puzzles than any sane person would ever consider trying at once. Read the first page
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arcade name, list ender, lotion ingredient, bat wood, dog command, theater award, shoe width, wine center, tennis champ, cream ingredient, rocket stage, clock setting, film hit
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New York, Rich Norris, Manny Nosowsky, Fred Piscop, Harvey Estes, Wayne Robert Williams, Wall Street, Jonathan Schmalzbach, Matt Gaffney, Cathy Millhauser, Star Wars, Stephanie Spadaccini, San Francisco, Chuck Deodene, Star Trek, Super Bowl, New Deal, Randolph Ross, Lois Sidway, Martin Ashwood-Smith, Big Apple, Brendan Emmett Quigley, Bryant White, Richard Hughes, Taj Mahal
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Your Backyard Herb Garden: A Gardener's Guide to Growing Over 50 Herbs Plus How to Use Them in Cooking, Crafts, Companion Planting and More
by Miranda Smith
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"Your Backyard Herb Garden captures all the excitement of herbs and makes them easy to grow and enjoy."--Susan McClure, author of The Herb Gardener
"A skilled gardener and teacher, Miranda Smith knows her subject well, writes about it easily, and obviously enjoys the special charms of herbs. She conveys all this in Your Backyard Herb Garden. Her no-nonsense advice on soil building, fertilizing, pest control, and watering is pure gold. She also covers harvesting and using herbs in teas, vinegars, cosmetics, potpourris, crafts, and more. Do try Miranda's rose geranium jelly!"--Bertha Reppert, author of Growing Your Herb Business and Herbs with Confidence, and herbarist in residence at The Rosemary House, Mechanicsburg, Pennsylvania
Product Review
"Your Backyard Herb Garden captures all the excitement of herbs and makes them easy to grow and enjoy."--Susan McClure, author of The Herb Gardener
"A skilled gardener and teacher, Miranda Smith knows her subject well, writes about it easily, and obviously enjoys the special charms of herbs. She conveys all this in Your Backyard Herb Garden. Her no-nonsense advice on soil building, fertilizing, pest control, and watering is pure gold. She also covers harvesting and using herbs in teas, vinegars, cosmetics, potpourris, crafts, and more. Do try Miranda's rose geranium jelly!"--Bertha Reppert, author of Growing Your Herb Business and Herbs with Confidence, and herbarist in residence at The Rosemary House, Mechanicsburg, Pennsylvania
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Simple Abundance: A Daybook of Comfort and Joy
by Sarah Ban Breathnach
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This book features 366 essays penned from a woman's perspective. Sample topics include gratitude, harmony, self-nurturing, positive body image, the importance of scented linen closets, and many others. Each essay sports a pithy quote from (surprise!) the likes of Kahlil Gibran. Viewed uncritically, it's hard to argue with Simple Abundance's earnest admonitions to appreciate life, in all its messy imperfect excellence. And the fact that serenity and happiness are each in dreadfully short supply can excuse some of the treacly writing. But Breathnach sometimes lapses into what can only be described as her "Martha Stewart on Prozac" voice, and the results are aggravating to the extreme: "If you've been hesitant to strike up a reciprocal relationship with your guardian angel, don't be." Fans of guardian angels will greet these feel-good essays every morning with the rising sun, a cup of mint tea, and a bluebird chirping on the windowsill, and be happy. Skeptics will prefer their coffee very black.
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First Sentence:
New Year's Day. A fresh start. A new chapter in life waiting to be written. Read the first page
Statistically Improbable Phrases (SIPs):
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golden mirror meditation, illustrated discovery journal, financial serenity, comfort drawer, personal treasure map, creative excursions, fancy pantry, joyful simplicities, authentic success, everyday epiphanies, simple abundance, secret anniversaries, personal flourishes, authentic gifts, comfort clothes, daily dialogue, money magnet, authentic path, dialogue pages, authentic style, gratitude journal, straw into gold, authentic self, authentic selves
Capitalized Phrases (CAPs):
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Great Creator, New York, Emily Dickinson, Mother Nature, Anne Morrow Lindbergh, Marianne Williamson, Julia Cameron, Santa Claus, Annie Dillard, Carl Jung, Laurie Colwin, Act Two, Alice Walker, Anna Quindlen, George Eliot, Isak Dinesen, Joan Borysenko, May Sarton, Tasha Tudor, Clare Booth Luce, Dame Edith, Diane Ackerman, Divine Plan, Frances Hodgson Burnett, John Ruskin
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On Food and Cooking: The Science and Lore of the Kitchen
by Harold McGee
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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.
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New Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies
by Najmieh Batmanglij
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About The Author
Introducing people to the pleasures of Persian cuisine has been a lifelong mission for Najmieh Batmanglij. Her New Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies was called "The definitive book of Persian cooking" by the Los Angeles Times, and her Silk Road Cooking: A Vegetarian Journey was selected as one of the Vegetarian cookbooks of 2004 by the New York Times. Her latest book, FROM PERSIA TO NAPA: WINE AT THE PERSIAN TABLE will be published in September 2006. She has spent the past 26 years traveling, teaching cooking, and adapting authentic Persian recipes to tastes and techniques in the West. She is a member of Les Dames dEscoffier and has taught and lectured throughout the United States. She currently lives in Washington, DC, where she is teaching master classes in Persian cooking and is working on a new book for children to cook with the family.
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First Sentence:
Traditionally, Iranian meals are served on the sofreh, a cotton cover embroidered with prayers and poems, which is spread over a Persian carpet or a table. Read the first page
Statistically Improbable Phrases (SIPs):
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teaspoon advieh, teaspoon ground saffron dissolved, drained rice into the pot, laminated pot, teaspoons advieh, angelica powder, gojeh sabz, siah daneh, gusht kubideh, teaspoon saffron dissolved, paper towel over the pot, pomegranate khoresh, remaining saffron water, steamed plain rice, tablespoons ground pistachios, cup liquid whey, barberry mixture, saffron steamed rice, pomegranate paste, slivered pistachios, tah dig, slivered orange peel, rice pyramid, sumac powder, deep ovenproof casserole
Capitalized Phrases (CAPs):
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Nosh-e Jan, Mulla Nasruddin, Sohrab Sepehri, Baked Saffron Yogurt Rice, Nush-c Jan, Omar Khayyam, Grilled Fish, Lamb Shank Soup, Middle East, Niish-e Jan, Removing Bitterness, United States, Caspian Sea, Chelow Kabab, Iraj Mirza, King Jamshid, Nosh-c Jan, Saffron Steamed Plain Rice
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