21 Things I Wish My Broker Had Told Me: Practical Advice for New Real Estate Professionals.

Book Description

Written with humor and insight, 21 Things I Wish My Broker Had Told Me provides hands on advice that will help agents start, or maintain, a sucessful career in real estate. This has real life stories from dozens of sucessful, top producing, real estate professionals will help new agents know what to expect and how to succeed.

Customer Reviews:

FIne book, Easy read--.......2007-09-21

This book is ok. It's nothing really new that most people with some common sense don't already know....If you can get it in a library or borrow it, go that route. Not worth it.

Brass Tactics.......2007-07-30

Excellent book! I have been taking classes online and this book has kept me interested in real estate. It gives you plenty of tips on how to gain the edge in real estate.

Must have for new agents.......2007-06-14

If you are new to real estate, this is a must read... I still have mine 3 years later and although I haven't gone back to read it again - I won't get rid of it!

Great for a new agent!.......2007-06-12

Not knowing what to expect as a brand new agent, I found this book to be a really excellent training resource. It was a great way to get a glimpse of what to do and not to do. I highly recommend it! Also, it's a very easy read.

21 THINGS I WISH MY BROKER TOLD ME.......2007-05-16

Great book! if you go with a smaller, less pressure brokerage house that has bare bones training, this is perfect. it reminds you of all your responsibilities to yourself and your clients. it gives you direction in finding clients. i highly recommend this book.

Kitchen Confidential Updated Ed: Adventures in the Culinary Underbelly (P.S.)

Average customer rating:

sex and drugs in the kitchen
FUNNY
Did I Need to Know?
Kitchen Confidential audio book
The Birth of Classic Bourdain

Kitchen Confidential Updated Ed: Adventures in the Culinary Underbelly (P.S.)
Anthony Bourdain
Manufacturer: Harper Perennial
ProductGroup: Book
Binding: Paperback

General | Biographies & Memoirs | Subjects | Books

Memoirs | Biographies & Memoirs | Subjects | Books

General | Cooking, Food & Wine | Subjects | Books
Similar Items:

The Nasty Bits: Collected Varietal Cuts, Usable Trim, Scraps, and Bones
A Cook's Tour
Anthony Bourdain's Les Halles Cookbook: Strategies, Recipes, and Techniques of Classic Bistro Cooking
Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany (Vintage)
Bone in the Throat

ASIN: 0060899220
Release Date: 2007-01-09

Amazon.com

Most diners believe that their sublime sliver of seared foie gras, topped with an ethereal buckwheat blini and a drizzle of piquant huckleberry sauce, was created by a culinary artist of the highest order, a sensitive, highly refined executive chef. The truth is more brutal. More likely, writes Anthony Bourdain in Kitchen Confidential, that elegant three-star concoction is the collaborative effort of a team of "wacked-out moral degenerates, dope fiends, refugees, a thuggish assortment of drunks, sneak thieves, sluts, and psychopaths," in all likelihood pierced or tattooed and incapable of uttering a sentence without an expletive or a foreign phrase. Such is the muscular view of the culinary trenches from one who's been groveling in them, with obvious sadomasochistic pleasure, for more than 20 years. CIA-trained Bourdain, currently the executive chef of the celebrated Les Halles, wrote two culinary mysteries before his first (and infamous) New Yorker essay launched this frank confessional about the lusty and larcenous real lives of cooks and restaurateurs. He is obscenely eloquent, unapologetically opinionated, and a damn fine storyteller--a Jack Kerouac of the kitchen. Those without the stomach for this kind of joyride should note his opening caveat: "There will be horror stories. Heavy drinking, drugs, screwing in the dry-goods area, unappetizing industry-wide practices. Talking about why you probably shouldn't order fish on a Monday, why those who favor well-done get the scrapings from the bottom of the barrel, and why seafood frittata is not a wise brunch selection.... But I'm simply not going to deceive anybody about the life as I've seen it." --Sumi Hahn

Book Description

A deliciously funny, delectably shocking banquet of wild-but-true tales of life in the culinary trade from Chef Anthony Bourdain, laying out his more than a quarter-century of drugs, sex, and haute cuisine—now with all-new, never-before-published material

Customer Reviews:

sex and drugs in the kitchen.......2007-10-06

I thought I was going to read some "kitchen secrets" rather than "secrets" that occurred in the kitchen.If I wanted to read about how a drug addict became famous, there are a lot more autobiographies I'd rather read about. Bourdain's arrogant behaviour and kitchen antics didn't impress me. The message I got was in order to be a successful chef, you have to use obscene language, have loose morals and do drugs. I'm a chef instructor in a culinary arts school in Europe.....is this what I'm supposed to be like to inspire my students????

FUNNY.......2007-10-02

I would have never thought to pick up this book... I actually would have never thought he took writing serious enough to write a book! On TV, I love his style... his crass personality... and how his humility shines through when you least expect it! This book is the exact same way! My co worker let me read it and I have not been able to put it down. Classically written ... personal and professional about the business without being all over the place... 5 STARS!

Did I Need to Know?.......2007-10-01

Now that Bourdain is featured on TV, this book will probably get a new life. A mind-blowing look at life in the restaurant kitchen - crazier than we could have ever imagined. Lots of really good insight. Anybody thinking of following the culinary profession must read it.

Kitchen Confidential audio book.......2007-09-27

Loved this raunchy rip of a tour through the world of (upscale) restaurant meal creation. And what a view it is of the unique characters who wield chef's knives! Bourdain is a great writer as well as obviously a superior/successful chef, and to top it off, his baritone voice is perfect for the audio format....great inflection, drama, humor.

The Birth of Classic Bourdain.......2007-09-15

Kitchen Confidential: Adventures in the Culinary Underbelly by Anthony Bourdain is funny, irreverent, acerbic & just mildly obscene. It's classic Bourdain. Tony's first non-fiction work, orignally published in 2000, explodes to life as read by the author himself. This really launched his media career, and is far more engrossing that the rather tame Fox TV series based on this memoir.

If you have a fascination with fine food, contemporary restaurants, smart-a** sarcasm, or really conscise descriptions of acid, heroin or cocaine abuse-- you really need to read or listen to this terrific book.

Betty Crocker Cookbook: Everything You Need to Know to Cook Today, New Tenth Edition

Average customer rating:

Cannot go wrong with Betty!
Betty Crocker Cookbook
One of the ones to read when you're only reading one
best cookbook
great cookbook and a great price

Betty Crocker Cookbook: Everything You Need to Know to Cook Today, New Tenth Edition
Betty Crocker Editors
Manufacturer: Betty Crocker
ProductGroup: Book
Binding: Ring-bound

General | Cooking, Food & Wine | Subjects | Books

Social Work | Social Sciences | Nonfiction | Subjects | Books
Similar Items:

Betty Crocker's Picture Cookbook (Betty Crocker)
Better Homes and Gardens New Cook Book
Betty Crocker's Quick & Easy Cookbook
New Cook Book, 75th Anniversary Limited Edition
Betty Crocker's Slow Cooker Cookbook

ASIN: 0764568779
Release Date: 2005-09-06

Amazon.com

Betty Crocker's Cookbook is 50! In celebration, an updated and expanded ninth edition of this American classic reminds us once again of the value of good old-fashioned comfort food. The original Big Red Cookbook was immediately popular with a postwar audience seeking basic cooking advice and simple recipes that took advantage of several then-new convenience products. The ninth edition remains true to its roots, presenting exemplary instruction, savory mainstream dishes (that still make use of convenience foods and the products of parent company General Mills), and, most notably, standout chapters on baking and dessert specialties. New to this edition, which offers nearly 1,000 recipes, are grilling and vegetarian chapters; up-to-date nutrition information; additional color photos; and contemporary formulas for the likes of Brie with Caramelized Onions, Asiago Bread, and Tandoori Chicken with Chutney.

Instruction was and is the book's strongest suit, and any cook--novice to professional--will benefit from its many how-to features. These include step-by-step directions with photos, tips for kitchen timesaving, and troubleshooting advice. The book also includes several comprehensive glossaries (those on cooking terms and ingredients are particularly good). Standouts among the vast recipe collection, more than 300 of which are designated fast or low fat, include old favorites such as Macaroni and Cheese, Old-Fashioned Baked Beans, and Lemon Chiffon Cake. A few newer ones, such as Sun-Dried Tomato and Olive Bread, also qualify. Published, as ever, in a loose-leaf binder, the book celebrates American culinary know-how, a broad-based tradition of good home cooking, exemplary baking, and the conviction that food and commerce can meld to help people cook easier and eat better. Happy birthday indeed! --Arthur Boehm

Book Description

The Best Just Got Better

The Most Trusted Cookbook

From foolproof, dependable recipes to reliable how-to advice, the Betty Crocker Cookbook has everything you need for the way you cook today.Whether you're a new or experienced cook, The Betty Crocker Cookbook® is the book for you!

Comprehensive resource, with more than 1,000 easy-to-follow recipes

Creative cooking ideas, including more than 400 recipe variations

Beautiful design, with 300 color photos and 55 illustrations

All-new chapters: "Casseroles & Slow Cooker" and "20 Minutes or Less"

Fast recipes flagged throughout—130 ready in 20 minutes or less!

Great-tasting Low-Fat recipes specially marked—more than 185 in all

Helpful Betty's Cures to solve common baking problems

Useful Learn with Betty photos to help get perfect results every time

Detailed nutrition information, plus dietary exchanges and carb choices

The all-new Tenth Edition—a perfect 10!

Customer Reviews:

Cannot go wrong with Betty!.......2007-10-10

We had looked at older models of this cookbook and found that when you buy from Amazon you can be sure that the items you purchase live up to the standards they set. We bought this as a used book, it is a new book but a few years old. The recipes in the book never age, only you do!

Betty Crocker Cookbook.......2007-10-05

Betty Crocker Cookbook: Everything You Need to Know to Cook Today, New Tenth Edition
I had a well-used and beloved copy of this cookbook that I had received as a wedding gift 37 years ago. I had acquired many more cookbooks since, but this one was always my favorite. When it was lost due to hurricane Katrina, I really missed it. I am absolutely delighted with this new, updated version - it's even better than the older version I had. I would highly recommend this book!

One of the ones to read when you're only reading one.......2007-09-23

Betty Crocker Cookbook, 10th edition. It is what it is. It is a decent summary of 21st century American cooking, sufficient to the purposes of anyone who needs to make good meals and keep track of the nutrition involved. With the exception of the occasional (and, frankly, to my mind, unavoidable given the book's corporate affiliation -- I love the stuff myself) use of Bisquick, the book does not lean too heavily on convenience products. There's nutrition information. The selected recipes show a broad base of recipe selection. And at the end of the day, it's all competently done, with lots of useful sidebars and other information.

Beyond that, well, it's underwhelming. To put this in perspective, I have three+ shelves of cookbooks. It's hard for me, a devout cookbook reader for close to two decades, to really offer an objective judgement on something like this, because it's so basic it seems more or less redundant to me. You're not going to find much exotica in here (pad thai and ciabatta bread are about as far-out as it gets), but you will find enough to keep things interesting on a mac-and-cheese table. If you need a basic kitchen reference, it certainly serves that function admirably. There's plenty of pictures for help with techniques, and overall, it's a great first cookbook.

But it's hard to shake the feeling that there's a certain datedness to it -- it is, as I said, very prosaic in its recipe selection. It has the feel of a 1950s cookbook dropped through a timewarp with all of its recipes replaced with currently fashionable selections. What's worse is that it's more or less redundant with books like the Better Homes and Gardens Red Plaid and the America's Test Kitchen Family Cookbook -- there isn't a whole lot about any of them to distinguish one from the other. Essentially, you can't go wrong with this book, but you'd be hard-pressed to go wrong with its competition either.

best cookbook.......2007-09-06

I just bought this for my newly married daughter. I think it's the best cookbook ever on the market. Love the ring binder format but can I offer one suggestion? Make it THREE holes instead so that we can add notebook pages to our books. I usually write a recipe on notebook paper and then put a sleeve over it but finding a hole punch is a hassle.

great cookbook and a great price.......2007-08-28

Great cookbook for kids that are going away to college - everything they will need to know to keep from starving.

The Gluten-Free Gourmet Cooks Comfort Foods: Creating Old Favorites with the New Flours

Average customer rating:

The Gluten-Free Gourmet Cooks Comfort Foods: Creating old Favorites with the New Flours
Looks good, but nutrient counts are way off!!
Gluten, Get out of Dodge!
Gluten free muffins and more.
Gluten-Free Cookbook

The Gluten-Free Gourmet Cooks Comfort Foods: Creating Old Favorites with the New Flours
Bette Hagman
Manufacturer: Owl Books
ProductGroup: Book
Binding: Paperback

General | Cooking, Food & Wine | Subjects | Books

Healthy | Special Diet | Cooking, Food & Wine | Subjects | Books

Natural Foods | Cooking, Food & Wine | Subjects | Books

General | Health, Mind & Body | Subjects | Books
Similar Items:

The Gluten-Free Gourmet Cooks Fast and Healthy: Wheat-Free and Gluten-Free with Less Fuss and Less Fat
The Gluten-Free Gourmet Bakes Bread: More Than 200 Wheat-Free Recipes
The Gluten-free Gourmet Makes Dessert: More Than 200 Wheat-free Recipes for Cakes, Cookies, Pies and Other Sweets
The Gluten-free Gourmet, Second Edition: Living Well Without Wheat (Owl Books)
The 125 Best Gluten-Free Recipes

Accessories:

Tanita BC533 Glass Innerscan Body Composition Monitor

ASIN: 0805078088
Release Date: 2004-12-09

Book Description

The latest addition to the bestselling series of cookbooks that have sold more than 350,000 copiesnow in paperback In this latest addition to the Gluten-free Gourmet series, Bette Hagman turns her hand to hearty, filling foods that were once off-limits to celiacs. Using the new gluten-free flours that are now available she puts old favorites such as macaroni and cheese, chicken pot pie, and lasagna back on the menu. Best of all, these more than two hundred all-new recipes are so mouthwatering delicious you won't believe they're gluten free.

Customer Reviews:

The Gluten-Free Gourmet Cooks Comfort Foods: Creating old Favorites with the New Flours.......2007-07-17

The book has so many good recipies! Bette Hagman has great cookbooks for gluten sensitive people.

Looks good, but nutrient counts are way off!!.......2007-07-13

The recipes in this book look really appealing and probably are delicious, BUT . . . the calorie/carb/fat, etc. counts that accompany each recipe are wildly inaccurate. For example, the Featherlight Chiffon Cake shows 170 calories per serving with 160 grams of carbohydrates. At four calories per gram, there couldn't be less than 640 calories per serving!! Her Cream Cheese Pound Cake shows only 5 grams each of carb and protein and 9 grams of fat. This must total about 120 cals per serving, but she lists it as 288 cals. per serving. In fact, almost every recipe I looked at carefully had unreliable numbers attached. Here's hoping the editors correct these errors before going to a second edition.

Gluten, Get out of Dodge!.......2007-05-21

Bette Hagman's books are lifesavers and Godsends and I have them all. She makes the art of cooking gluten free and keeping a gluten free kitchen easy, logical and workable. You don't have to separate the wheat from the chaff - just regard the wheat AS chaff and you are on your way to a gluten free lifestyle!

Cooks who follow Bette's methods do work - you will need several different types of flours to make breads and bread desserts, such as cakes. Be sure to freeze your foods because they won't last long. It is also a good idea to cook in portions so as to prevent food from going bad.

Thanks to Bette, I have learned about hemp bread for celiac disease and for anybody following a gluten/casein free regimen and Teff Flour. There are many good websites out there that can direct you to places where you can buy the foods and equipment you need to start enjoying your gluten/casein free life. Bette Hagman is truly a Food Warden. She has given people that much needed Get Out of Jail Free card to break out of the prison of old eating habits and a Passport to Better and Healthier Living. Cheers to Bette Hagman!

Gluten free muffins and more........2007-04-01

If you want to add variety to a gluten-free diet, this book is for you. Includes recipes for bread, muffins, waffles and more.

Gluten-Free Cookbook.......2007-03-31

My daughter uses this book daily and says she finds the recipes accessible and tasty. If you need to limit or avoid wheat products this is a good cookbook.

New Cook Book, Limited Edition "Pink Plaid" : For Breast Cancer Awareness (Better Homes & Gardens)

Average customer rating:

Cookbook
Great cookbook
New Cook Book, "Pink Plaid" Better Homes & Garden
Great Cookbook!
Lovely

New Cook Book, Limited Edition "Pink Plaid" : For Breast Cancer Awareness (Better Homes & Gardens)
Better Homes and Gardens
Manufacturer: Better Homes and Gardens
ProductGroup: Book
Binding: Ring-bound

General | Cooking, Food & Wine | Subjects | Books

KitchenAid Cook For The Cure Measuring Cups & Spoons set, Pink
New Cook Book, 75th Anniversary Limited Edition
Betty Crocker Cookbook: Everything You Need to Know to Cook Today, New Tenth Edition
KitchenAid Cook For The Cure Utility Whisk, Pink
KitchenAid Cook For The Cure Mixer Spatula, Pink

ASIN: 0696227320
Release Date: 2005-08-09

Book Description

The complete 12th edition New Cook Book with all the goodness and reliability that's made the Red Plaid a trusted kitchen resource for millions of families.

Inspiration at its finest, with more than 1,200 delicious recipes and 700 full-color photos.
Hundreds of hints and tips.
Easy-to-read cooking charts.
Complete nutrition and exchange information for every recipe.
Plus all the "best-loved" recipes found in the Red Plaid version.

All new remarkable 64-page "pink" section that includes:

Healthful dietary and lifestyle suggestions.
More than 60 delicious recipes containing wholesome "super foods" associated with a reduced risk of cancer.

Triple gift impact: a sought-after limited edition cookbook, meaningful cancer-fighting information, and a significant contribution to a highly-visible, respected foundation.

Customer Reviews:

Cookbook.......2007-09-23

Many, many new recipes and a great way to help with cancer awareness. Excellant book

Great cookbook.......2007-05-16

This is one of my standby cookbooks. Great "from scratch" recipes and good food.

New Cook Book, "Pink Plaid" Better Homes & Garden.......2007-05-14

This is my favorite cookbook this year. I am a Registered Dietitian and I bought one for all my dietary supervisor friends.

Great Cookbook!.......2007-03-11

This is my absolute favorite cookbook. All of the recipes are fairly simple and have easy to follow instructions. I also love the section in the back with healthier recipes. I haven't made anything in this cookbook that wasn't delicious!

Lovely.......2007-03-08

Very nice, wish I have purchased the Hard Cover...gave as a gift and the
lady just loves it..the new heart care recipes are great. THe spiral binding is a little hard to keep open.

Average customer rating:

the best cookbook out there
Favorite
Good basic source
Love this book!
Are roasted red peppers the new sun dried tomatoes?

Better Homes and Gardens New Cook Book

Manufacturer: Better Homes and Gardens
ProductGroup: Book
Binding: Ring-bound

General | Cooking, Food & Wine | Subjects | Books

Culinary Arts & Techniques | Cooking, Food & Wine | Subjects | Books

Betty Crocker Cookbook: Everything You Need to Know to Cook Today, New Tenth Edition
Betty Crocker's Quick & Easy Cookbook
New Cook Book, 75th Anniversary Limited Edition
Betty Crocker's Picture Cookbook (Betty Crocker)
Joy of Cooking: 75th Anniversary Edition - 2006

ASIN: 069621881X
Release Date: 2003-09-01

Amazon.com

Discover why every kitchen worth its salt has a flour-dusted, bouillon-stained, batter-encrusted and whisk-maimed copy.

Book Description

Includes two bonus chapters of recipes, menus, party and decorating ideas, and shortcut treats!

Bonus Chapter No. 1: Holiday Menus

Menus for Thanksgiving to Christmas and the Super Bowl including holiday brunches, appetizer parties, dessert parties, and simple dinners for busy families
Additional recipes new to this edition
Make-ahead information and time tables for all menus so more time is spent with guests, not in the kitchen
Fun and simple tabletop decorating ideas to dress up holiday tables
Tips to make holidays easier and more fun

Bonus Chapter No. 2: Shortcut Treats

Simple cookies and candies (using a mix or just a few ingredients stirred together)
Food gifts that include easy packaging ideas
How to organize a cookie exchange
Simple decorating ideas to dress up packaged cookies

Customer Reviews:

the best cookbook out there.......2007-10-11

this was a gift for my sister-in-law and I believe everyone should own a copy of this book. It is the most helpful general cookbook I have ever owned and I have given copies to many friends and family members.

Favorite.......2007-09-08

This was my favorite cook book and my daughter thought so too, so I bought her this one for her new home.

Good basic source.......2007-08-16

Great 'learn to cook' source. I sent each of my kids off to their first apartments with a copy.

Love this book!.......2007-07-24

I borrowed the book from the library. This was the only cookbook that I borrowed from the library that I use practically everyday. After renewing the book three times, I think it was time to purchase it. The instructions are easy to follow, the ingredients simple, and I've only had something come out bad once due to a missed ingredient on my part. This book is really great for a beginner to intermediate - where fanciful is not necessary.

Are roasted red peppers the new sun dried tomatoes?.......2007-07-18

The recipes are solid and practical. I use this cookbook as my starter when I'm planning meals for the week. If it doesn't have a recipe for a particular base, then I move on. It works well in that role. I have noticed a number of recipes that would've had sun dried tomatoes as a unique flavor in previous recipes now have roasted red peppers.

The ability of the cookbook to stay open on it's own is a real bonus.

The New Best Recipe: All-New Edition with 1,000 Recipes

Average customer rating:

For those of you who wrote the recipes as "Bland"...
The New Best Recipe
A new Bible for aspiring great cooks
love to read this book
This is the best cookbook I have ever owned!!!

The New Best Recipe: All-New Edition with 1,000 Recipes
Editors of Cook's Illustrated Magazine
Manufacturer: America's Test Kitchen
ProductGroup: Book
Binding: Hardcover

General | Cooking, Food & Wine | Subjects | Books

Culinary Arts & Techniques | Cooking, Food & Wine | Subjects | Books

Reference | Cooking, Food & Wine | Subjects | Books

General | Special Occasions | Cooking, Food & Wine | Subjects | Books
Similar Items:

The Best Light Recipe (The Best Recipe)
Baking Illustrated: A Best Recipe Classic (The Best Recipe Series)
The Best 30-minute Recipe: A Best Recipe Classic (Best Recipe Series)
Italian Classics (The Best Recipe Series)
How To Cook Everything: Simple Recipes for Great Food

ASIN: 0936184744

Book Description

With The New Best Recipe, we invite you into America's Test Kitchen where you will stand by our side as we try to develop the best macaroni and cheese, the best meatloaf, the best roast chicken, the best brownie, and nearly 1,000 more best recipes for all your favorite home-cooked foods.

Behind this book is a deeply felt understanding of how frustrating it can be to spend time planning, shopping and cooking only to turn out dishes that are mediocre at best. With The New Best Recipe in hand, you will have access to a wealth of practical information that will not only make you a better cook but a more confident one as well. In fact, as long as you follow our instructions, we guarantee that these recipes will work the first and every time.

We have also included 800 illustrations showing you the best way to do almost everything from how to carve a turkey and beat egg whites properly to how to frost a layer cake and set up your grill. Also, get valuable information on how and when to splurge on that expensive knife or baking pan and when the basic model will do just fine. We also explain the science of cooking since understanding the science of food can help anyone become a better cook. Complete with recipes ranging from appetizers to desserts, The New Best Recipe

Customer Reviews:

For those of you who wrote the recipes as "Bland"..........2007-10-01

every experienced cook understands the need to taste their artwork as they work. For those of you who wrote that the recipes were "bland" or "uninteresting" it's your own fault for not figuring this fact out BEFORE you presented the meal to your families. Next time taste Taste TASTE.

Sure, I wouldn't recommend this book to the novice cook (unless you were trying to learn the methodology behind what you were doing).

I've worked at a food magazine before and needless to say the "tasting committee" sounds large, but really it can be misleading. Sometimes only 5 people partake in "blind tastings" just because other people are busy. Remember, you are eating the food. Shape the recipe to your tastes and work slowly and taste everything as you go. If something seems like to much, add half the amount, taste, and work up from there. I'm still giving this book a low review because I also agree with the poor index comments and the overuse of tasters shaping the outcome of the recipe.

The New Best Recipe.......2007-09-29

This is the best recipe book I have ever seen. It tells you the whys of cooking as well as the best ways to achieve desired results.

A new Bible for aspiring great cooks.......2007-09-27

After not cooking for several years because I was single, I found myself cooking for a husband who likes a well cooked meal in the evening. Enter The New Best Recipe. It is interesting to read. It contains information about how to cook and why each particular method works - or doesn't. The authors give a short history about how they arrived at the final best recipe for everything you could cook. The recipes have been dependably excellent.
This is a great book for a bridal shower, or birthday gift for anyone who likes to cook.

love to read this book.......2007-09-04

If you like Alton Brown on the Food Network or if you like Cook's Magazine, you will like this cookbook. It gives you the science behind the recipe; the whys about how certain ingredients are better than others and how they came to settle on a particular recipe. If you don't want to read the details, just do the recipe knowing that somebody else took the time to figure out the best methods. I love just flipping through the book to read it. I've learned a lot already.

This is the best cookbook I have ever owned!!!.......2007-09-03

I can't say enough about this cookbook. It gives the great background, tips, and recipes for almost everything. I think it would make a fantastic gift. Please read the other reviews for more details. This is the first review I have ever put in. I really love this book!!!!!!!

The New Organic Grower: A Master's Manual of Tools and Techniques for the Home and Market Gardener (A Gardener's Supply Book)

Average customer rating:

Amazing Book... A must have for organic gardening
Get This Book
Wooo...
My new constant companion
simply down to earth - literally

The New Organic Grower: A Master's Manual of Tools and Techniques for the Home and Market Gardener (A Gardener's Supply Book)
Eliot Coleman
Manufacturer: Chelsea Green Publishing Company
ProductGroup: Book
Binding: Paperback

General | Gardening & Horticulture | Home & Garden | Subjects | Books

Vegetables | Gardening & Horticulture | Home & Garden | Subjects | Books
Similar Items:

Four-Season Harvest: Organic Vegetables from Your Home Garden All Year Long
The Organic Gardener's Handbook of Natural Insect and Disease Control: A Complete Problem-Solving Guide to Keeping Your Garden and Yard Healthy Without Chemicals
Seed to Seed: Seed Saving and Growing Techniques for Vegetable Gardeners
How to Grow More Vegetables and Fruits: (And Fruits, Nuts, Berries, Grains, and Other Crops)
Backyard Market Gardening: The Entrepreneur's Guide to Selling What You Grow (Good Earth)

ASIN: 093003175X

Customer Reviews:

Amazing Book... A must have for organic gardening.......2007-07-15

This book is awesome. Eliot presents an abundance of information. The information is organized and clear. Eliot does not assume what we already know, and what we have at our disposal. For example, many books will tell you how to create a mulch pile. You need this much brown matter, this much green matter, ... . That is all fine and dandy, but where do I magically get all of this material! Eliot understands this and explains many ways we can obtain the mulch material. He also does not assume your knowledge basis. For example, he will explain what and how a lugume works. This book is a constant resource for the organic gardener.

A great book!

Get This Book.......2007-03-17

I live in Northwest Washington. Cool, dry in July in August, generally mild and wet the rest of the year. If you are thinking tomatoes, long season sweet corn, peaches, melons, peppers, etc. you are on the wrong side of the state - try Eastern Washington. Either way, or where ever you grow, this is the bible. Its the most comprehensive, holistic guide I know. You might also read other guides, embellish or adapt Eliot's system to fit your situation, but you won't find a better collection of techniques to start from! Get this book!

Wooo..........2007-02-09

Got me hiped up for my next several years here in Missouri. Practical, simplified systems for both the new and novice organic gardener. Definitely a fun read. Bring your highlighter. Thank you to the author, and all of the great shoulders that he stood on to get to this point...

My new constant companion.......2006-12-22

Mr. Coleman has packed so much information into this wonderful book! I have started to use many of his suggestions. Keeping the costs of growing food down was one of the first subjects that caught my attention.

simply down to earth - literally.......2006-08-11

This is absolutely the best, straightforward, down to earth, organic gardening book I have ever read. No hype, no buzzwords, no new age crap, no agenda. Simply down to earth - literally.

The New Making of a Cook: The Art, Techniques, And Science Of Good Cooking

Average customer rating:

you really do want this book
Madeleine Kamman's book
A great resource
The Greatest Cookbook Ever Written
Superb Text and First book on cooking. Buy It!

The New Making of a Cook: The Art, Techniques, And Science Of Good Cooking
Madeleine Kamman
Manufacturer: William Morrow Cookbooks
ProductGroup: Book
Binding: Hardcover

General | Baking | Cooking, Food & Wine | Subjects | Books

General | Cooking, Food & Wine | Subjects | Books

Culinary Arts & Techniques | Cooking, Food & Wine | Subjects | Books

General | Arts & Photography | Subjects | Books
Similar Items:

John Ash: Cooking One on One: Private Lessons in Simple, Contemporary Food from a Master Teacher
La Varenne Pratique
When French Women Cook: A Gastronomic Memoir
Becoming a Chef
Culinary Artistry

ASIN: 0688152546

Amazon.com

Professional cooking schools have used Madeleine Kamman's The Making of a Cook since it first appeared in 1971. She has now revised it to reflect newer techniques, the availability of a wider range of ingredients, and the recent American aversion to fat. She suggests eating fats in moderation, and includes recipes for cholesterol-free gingerbread and more. Fundamentally, Kamman teaches classic French technique as applied to American ingredients. For example, she carefully explains how to make a classic espagnole sauce as chefs have made it for centuries and also provides, as an alternative, a brown stock made in the microwave.

A good chef must understand food chemistry; any good cook is fascinated by the hows and whys of the kitchen. Kamman gives the information that a professional requires, with clarity anyone can understand.

The main drawback to The New Making of a Cook is that its size makes it awkward to have in the kitchen, though you will want it handy for recipes such as Stuffed Pork Butt with Apples and Pistachios; the Pilgouri at Delphi, a bulgur pilaf studded with Feta cheese; Chocolate Puff Pastry; and Kamman's brilliant quartets of recipes for vegetable stir-frys and steamed chicken breasts.

Book Description

The Making of a Cook became an instant classic upon its publication in 1971. Since then much has changed in the way America cooks and The New Making of a Cook meets these changes head-on. This fully revised edition teaches every technique used in todays homes and professional kitchens, from julienning vegetables to roasting meats to steaming fish to baking bread. With years of experience teaching Americas top chefs how to cook, Madeleine knows what works and why.

Today's cooking is much more heart-healthy, and The New Making of a Cook is filled with low-fat cooking techniques, along with hundreds of recipes that extract maximum flavor from the least required amount of fat (though culinary indulgences still remain). In addition to techniques and recipes, The New Making of a Cook tells the important whys of cooking-why meats brown in the pan; why egg whites stiffen when they are beaten.

The New Making of a Cook is an extraordinary and indispensable reference from an extraordinary teacher. Completely rewritten for todays cook, it will become a classic all over again.

Customer Reviews:

you really do want this book.......2007-02-01

I remember watching Madeleine Kamman on television many years ago; she used heavy skillets and casseroles that spoke to me. Since then, I have always wanted one of her books. This one reminds me of her. It's passionate in a quietly serious way. She tells you why you don't like something that she knows you would if the food had been prepared properly. You believe her and you just want to try her recipe. The method and ingredients are so straitforward that you know she's right even before you taste. She tells you what wine or beverage pairs best with your meals, why your bead dough has disappointed you, and when to save an expensive ingredient for a special occasion. Lest you think her a snobby foreigner, she recommends good old Corningware pie plates for baking the truly all-American pie. Everyone can cook from this book--novice to pro, those who think cooking is drudgery to those who can't get enough of it.

Madeleine Kamman's book.......2007-01-19

"The New Making of a Cook: The Art, Techniques, And Science Of Good Cooking" is a book that should be on the shelf for use in every kitchen.

A great resource.......2006-07-06

Quite the informative book on cooking, which is just what I need. It explains the science and techniques of cooking which is what I have been looking for for a very long time. Recommended to all who love the sweet pleasures of cooking!

The Greatest Cookbook Ever Written.......2006-03-21

There are only half a dozen or so cookbooks that I trust implicitly and recommend without hesitation; this book is one of them, and is clearly king of the hill. That makes this cookbook the best ever written. Not until I re-read this second edition did I realize what a terrible cook I am. Now, when I wish to know how something should be done, this is the book I reach for. This is not a comprehensive collection of all common recipes you will ever need, so I do not always find the recipe I need here. Note that many 'standard' recipes are absent; recipes are chosen for training value. Upon reading this book, it is rather hard not to be inspired to go out and become a better cook, no matter what your skill level.

The original version of this book was a terse, didactic affair. Her information was so impeccable, that it began to be used in cooking schools as a text. With this in mind, the author re-wrote the book, adding a mountain of educational information, making a real textbook suitable for use in professional cooking schools. It is the best of its type. This new version, at 1200 pages, is double the length of the original. You will find many clever things not found anywhere else, viz a still-frozen sorbet, and a trick to measure the Baume of a syrup without a saccharometer. Almost all recipes have a sidebar that recommends specific wines to serve with each recipe. It has the courage to regularly recommend beer instead of wine due to the strong flavors of the respective recipe.

The chapter on eggs was excellent. The first 20 pages have more stuff on properly cooking eggs than all of my other cookbooks put together, and this includes a couple of professional ones. It gives you much info that can only be learned from experience as a breakfast cook (and stuff you certainly will not find in any cookbook I know of), e.g. an egg cooked en cocotte is not only easier for kitchen staff to make, but looks a heck of a lot better than a real poached egg on the plate. Several times in the egg chapter, the author sent me dashing into the kitchen to check out her info. Some of her info was very different, and even exactly opposite of how I was trained in various restaurant kitchens. Darn if she wasn't right every time. If you have some foodservice experience, check out her recipes for creme anglaise, bavarian cream, and folding order for foam-based cakes. This chapter also has what amounts to a souffle master class.

The sauce chapter has special merit. Kamman offers a complete discourse about history, preparation techniques, and proper usage of classic sauces. Interestingly, she offers very few actual recipes; contrast this with a standard cooking textbook with dozens of recipes with the student's head swimming with mother and secondary sauces and remembering what ingredient turns what sauce into what other sauce. This is the only book that admits reality: sauce espagnol is too expensive to make in a restaurant, brown stock is of academic interest to culinary students only, and that in her own home, demi-glace was made exactly twice for special occasions. Note that her world of sauces starts almost exclusively with primary veal stock (you will need several pounds of veal breast to make this, and there are no alternatives or substitutes). The section on emulsified sauces is exemplary, and I wish more foodservice professionals would read it. With her production method for Bearnaise, there is no reason why even a modest restaurant cannot offer it on a routine basis.

The respectful treatment of vegetables is exemplary, and demonstrates how these wonderful foodstuffs ought to be treated. Those who are in the habit of torturing their vegetables (this includes several famous TV chefs) will have an epiphany with Kamman's sensible and wonderful approach to vegetables. This is the only book I know of that has a comprehensive treatment of swimming fish and mentions the temp at which fish is properly cooked (140-165 F). The meat chapter is what amounts to a master class. The advice on adding salt and pepper to meat, oven temperatures, and pan juices is quite sensible. It shows how difficult it is to properly cook meat, and how tasty when properly prepared. Those who know soup only through the canned supermarket stuff or 'light and healthy' recipes in lifestyle magazines will discover a whole new world in Kamman's rather parochial attitude.

The baking chapter has a clear-headed dissertation on flours. It explains in detail flour measurement, protein percentage, and the various flours she uses by name (most cookbooks do not mention specific brands but just refer to them elliptically; not Kamman). It insists that pate brisee be made up using fraisage. Atypically, she recommends against using removable bottom pie plates or tart pans (she is absolutely correct: anyone who has never used a white ceramic tart pan or glass pie pan has never enjoyed proper crisp, firm, flavorful, un-soggy pie or tart crust). The advice on hand kneading bread dough is absolutely correct (if your dough and technique are correct, kneading will take 10 minutes). Cakes get rather shortchanged.

My main complaint is the lack of a proper table of contents. Some chapters are quite long and have good internal organization, but subsections are not listed in the TOC and you are left to pretty much thumbing through a 100+ page chapter or combing through the index with a magnifying glass.

It has chapters: basics (100 pp,), egg (100 pp.), stock (150 pp.), sauce (100 pp.), vegetable (100 pp.), grain (125 pp.), meat (200 pp.), fruit (100 pp.), and baking (150 pp.). It has an impressive bibliography, so the culinary student can start to build a personal culinary library.

Superb Text and First book on cooking. Buy It!.......2005-09-06

`The New Making of a Cook' by Madeleine Kamman is hands down the very best first cookbook for everyone from rank beginners to experienced amateurs who learned cooking at their mother's knee. If you do not own a copy of this book and are serious about cooking, stop reading this review now, go to the top of the page, and click on the button to add this to your shopping cart.

No cookbook can do everything, but at over 1200 pages, this volume comes about as close as you can expect a good cookbook to cover every major important subject, including a healthy dose of material on nutrition, sanitation, ingredients, cooking with wine, cooking equipment, references, and the `why' of cooking. And, Ms. Kamman gives us expert opinions on each and every subject. On every topic with which I typically evaluate a cookbook, this one gets between an A- and an A+, and it covers each and every one of those points.

The weakest part of this book may be its title. Were you to browse cookbook titles without noticing the heft of this volume, you may mistake it for a memoir, such as Ms. Kamman's excellent `When French Women Cook' which is a memoir with great recipes from all around France. In fact, it is a superb course in cooking, and it is, in fact, used as the textbook for many cooking schools. The books to which this volume should be compared are the Culinary Institute of America's `The New Professional Chef', Wayne Gisslen's `The Chef's Art' and Anne Willan's `The Good Cook'. The first two of these are very reliable, but just a bit too much oriented to the professional. The last is excellent on technique, but leaves out just about every other subject covered by Kamman.

While the material in this book is heavily based on modern and classical French cuisine and technique, it is not another book on French cooking. That is, it does not compete directly with rival Julia Child's `Mastering the Art of French Cooking', which remains, in spite of Kamman's book, still the best source of training in French cuisine and recipes. The book also does not compete with that other great manual of French technique, Jacque Pepin's `Complete Techniques', although these two books side by side virtually cover the entire range of good culinary instruction. One would need to go far to improve on a collection with these two books plus the `Larousse Gastronomique'.

Possibly the only weakness I found in this volume was the fact that the brief chapter on cooking with wine seemed to deal entirely with wines from France and California, plus the fortified wines of the Iberian peninsula (port and sherry). While I cannot fault the author too much for this short chapter in such a wide-ranging book, I did feel an important chance was missed.

However, the author more than made it up to me in her truly remarkable and comprehensive bibliography. For the serious student of cookery, this feature alone was worth the price of admission. Kamman missed virtually no major author available to modern American customers of Amazon.com. Child, David, Olney, Hazan, Kennedy, Bayless, Beranbaum, Reinhart, Ducasse, Pepin, Claiborne and many others are all here. The only notable absence was Alan Davidson's three-volume reference on fish of the Atlantic, Mediterranean, and Southeast Asia. One cannot even complain about the number of titles in French and Italian, as there are plenty of English language sources.

This is virtually the only cookbook I can think of where it may pay you to start at the front and moving through the book, prepare as many different dishes as your finances and market will allow. It is that close to, for example, studying an excellent book on Chess, where each chapter covers an important part of the game, with gradually more difficult exercises.

One of the things about the book which most appealed to my neo-primitive `Whole Earth Catalogue' attitude was the fact that the book gave such good recipes for so many commonly available commercial products such as soft whipped butter and quick stocks.

And, on the `hard stuff', Mme. Kamman is uncompromising in her insistence on quality, as when she gives general rules for dealing with stocks. And yet, while she gives us the professional's take on stock making, she is quite well aware of the fact that the amateur will simply not make stock that often, and tells us how to handle things when we make stock two or three times a year.

The very best perspective I gained from this book is the fact that French cooking, at least French cooking of the last 50 years is simply not about high fat content. Just the contrary is true. In fact, Ms. Kamman seems to have figured out the story of French women and fat long before the recent popular book on the subject came out earlier this year.

Just one more comparison to place this book. While it has many hundreds of recipes, it is not like `The Joy of Cooking' or any other `1000 Recipe' collections. It gives great detailed treatises on all major culinary techniques important to the cooking of Western Europe, but it does not, for example, give us 15 different recipes for an omelet. It just gives us one of the very best essays on how to make a good omelet with a few pointers which even escaped Elizabeth David's excellent little treatise on the subject.

If you can only afford a single cookbook, but you really need one, this should be the one. If you are embarking on cooking as a hobby, this should be your first!

The Dead Sea Scrolls - Revised Edition: A New Translation

Average customer rating:

It may take me the rest of my life to reflect on and discern the amazing writ!
Very good, easy to read!
Excellent
Dead Sea Scrolls
A little Disappointed

The Dead Sea Scrolls - Revised Edition: A New Translation
Michael O. Wise , Martin G. Abegg , and Edward M. Cook
Manufacturer: HarperOne
ProductGroup: Book
Binding: Paperback

General | Religion & Spirituality | Subjects | Books

History | Religious Studies | Religion & Spirituality | Subjects | Books

General | Christianity | Religion & Spirituality | Subjects | Books
Similar Items:

The Dead Sea Scrolls Bible: The Oldest Known Bible Translated for the First Time into English
The Nag Hammadi Library
The Complete Dead Sea Scrolls in English (Penguin Classics)
The Gnostic Gospels
The Gospel of Judas

ASIN: 006076662X
Release Date: 2005-10-25

Book Description

A fully revised and updated edition of our translation of the complete Dead Sea Scrolls, making it the definitive translation of the Scrolls in English.

With new texts, updated introductions, a glossary of terms, and other new additions, this will become the definitive translation of the Scrolls, and the lead companion to our other Dead Sea Scrolls Guides: The Meaning of the Dead Sea Scrolls and the Dead Sea Scrolls Bible.

Customer Reviews:

It may take me the rest of my life to reflect on and discern the amazing writ!.......2007-07-06

"In their great variety and stunning richness, the Dead Sea Scrolls as captured in this groundbreaking translation offer modern readers an unprecedented glimpse of the complex roots of modern Christianity... texts encompass poetry and prose, teaching parables and magical tales, astrology, apocalyptic visions,..., stories of messiahs and antichrists,"

After Three Decades:
I followed the saga of DSS since I read in 1970 Wilson's account of the discovery, two decades later. I strove to get any information, even John allegro's imaginary cults, but not until the siege was overcome, that few years later I could read, all in one compendium, the text of the Scrolls in plain English. It took its place, in my library, next to The Coptic Gnostic texts. It may take me the rest of my life to reflect on and discern the amazing writ!
Three scholars of the second DSS generation offer a new translation of the Dead Sea Scrolls, integrated with material never published or translated before. The book includes newly published Psalms (151) attributed to David, non-Biblical texts claiming Moses as their author, previously unknown fables about Abraham and Jacob, and many other writings that shed light on non-Temple Jewish thought, parallels showing the Jewish origins of Christianity and the close relationship between Judaism and early Christianity. Some of its amazing texts are, The Damascus Document (Geniza manuscripts), The vision of the Son of God, Psalm 151 (Chanted in the Coptic Church for 17 centuries), The War of the Messiah, Rule of Initiation, between many amazing poetry and prose.

Recent Developments in DSS:
The Dead Sea Scrolls represent a non-rabbinic type of Judaism enhancing our understanding of Second Temple Judaism and of early Christianity. They DSS provide textual treasures for New Testament scholars, and have been called the evolutionary link between Judaism and Christianity, demonstrating a variety of important parallels to Jesus ministry, showing that the Gospel message to be based on, and rooted in Judaism. The major intact texts, from Caves 1 & 11, now housed in the Shrine of the Book museum in Jerusalem, were published by the late fifties. Since then, mostly fragments from Cave 4, about 40% of the Scrolls remained unpublished and were not accessible until 1991.
Almost half of a century after the initial discoveries of the Dead Sea Scrolls, when the academic pressure for publication mounted, general access was granted through the photographs of the Scrolls. Late 1991 the photos were made available by the Biblical Archaeological Society in a computer reconstruction, based on a concordance. A nonofficial edition was announced, and the Huntington Library microfilm files of the scroll photographs were made accessible. In "The Current State of the Dead Sea Scrolls: Are There More Answers than Questions?" L. Grabbe stresses the need for Qumran scholarship to recognize how uncertain is much of our present knowledge of the Qumran material. Following are some issues which enhance your interest in this collection.

Psalm of thanksgiving: A:
I give Thee thanks, Adonai!
For Thou hast placed my soul in the bundle of life,
and Thou has protected me from all the snares of the pit.
And the violent sought my soul, when I trusted in Thy covenant.

The Damascus Document:
In 1896, in Ezra Karaite Synagogue, built Ca. 882 AD in Old Cairo, near Babylon fortress, the Damascus document was discovered amongst other ancient Hebrew manuscripts. The discovery of the Dead Sea Scrolls, half a century later, and the consequent publication of the Cave I first scrolls, marked a turning point in the scholars views on the Damascus Document. The similarity in language between the Qumran material and the Cairo Geniza manuscripts removed all doubt that the Damascus Document was composed during the Second Temple period.

War Scroll and the Essenes:
"The principal defining differences ...are the following: (1) the peace-loving Essenes contrast with the warlike spirit evident in some of the scrolls, especially the War Scroll; (2) the Essenes were mostly celibate, whereas the scrolls include many laws concerning women, children and even sexual intercourse; (3) the Essenes abhorred slavery, while the scrolls legislate the practice; (4) the Essenes took no oaths except when entering the group, whereas the scrolls contain numerous regulations for the taking and voiding of oaths; (5) the Essenes owned no private property, whereas the scroll-writers did; and (6) there are significant differences between the Essenes and the relevant Dead Sea Scrolls regarding entry procedures for new members. Cansdale concludes that the scrolls probably issued from one of the many Jewish sects whose names are not recorded in the meager sources at our disposal, perhaps a sect related to the Sadducees." Michael O Wise

The DSS and Hebrew Bible:
The Scrolls and the Scriptures provides much extensive and helpful information on careful studies of the Qumran documents. Proper study underlines that these documents reflect a much larger community and thought pattern than that of the small Qumran community earlier portrayed by DSS scholars. The scrolls may help us to understand and better interpret the OT Scriptures and the various ways in which these record eschatological and messianic ideas.
The basic problems concerned with the historical and literary context of the scrolls.
In an essay is by P. Davies, "Qumran and the Quest for Historical Judaism," records the uncertainties of our knowledge of who wrote the scrolls and the true meanings of the diversity of this collection, warning against reading them in the light of the rigid notions of late antiquity Judaism.

The DSS and Christianity:
"Those few scholars who persist in the view that a direct link can be made between Qumran and the New Testament are probably constructing an approach to the evidence which cannot be sustained. those links between the Qumran and the New Testament are more likely to be indirect." George Brooke
C. Evans reviews the role of the David figure in the scrolls, stressing how the virtues, achievements and promises of David contribute much to the Messianic character of the scrolls and how these provide a background for the understanding of the early Christian belief of Jesus. In " 'Son of God' as 'Son of Man' in the Dead Sea Scrolls? A Response to John Collins on 4Q246," J. D. G. Dunn contends that the figure of the "son of God" in this document refers to the descendant of David in the messianic prophecy of 2 Sam 7:14.

The Meaning of the Dead Sea Scrolls: Their Significance For Understanding the Bible, Judaism, Jesus, and Christianity

The Dead Sea Scrolls: Hebrew, Aramaic, and Greek Texts With English Translations : Pseudepigraphic and Non-Masoretic Psalms and Prayers (Dead Sea Scrolls)

Very good, easy to read!.......2007-05-14

This is a must for anyone who wants a complete version of the Dead Sea Scrolls. The edition is very easy to read, the text is of a good size and the paper is nice. The book also lays flat which to me was important. Over all I would highly recommend this to anyone's library. The books are very interesting, but do not really have any kind of odering, most were written to stand on their own. It's a pretty large book so it is not something you can read in one sitting. It is one of those books you use as a continual reference.

Excellent.......2007-05-11

This is my favorite edition / translation of the Scrolls. Very clear, easy to navigate and the commentary is very helpful. Has really enhanced my Bible studies. I highly recommend it.

Dead Sea Scrolls.......2007-01-11

I am very satisfied with this book. My daughter in law is very interested in this subject as I am.

A little Disappointed.......2006-12-24

When I fist heard about the Dead Sea Scrolls, I was under the impression that the contained stories about Jesus.This is not true. It's basically an add on of the Old Testament.On top of that, it's literally bits and pieces of stories that I guess were all that could be salvaged.The only "plus" is that this version includes translation help from the author so that you can at least attempt to figure out what the stories are talking about because without it, they would make no sense whatsoever. But then again, these are translations, and can be influenced by what the authors believe. All in all I don't recommend this book if you are trying to find out any "unknown" information about Jesus, or really anything in general.Good if you want more info from the Old Testament I guess.

Books:

Books Index

Books Home

Recommended Books