History: Fiction or Science? (Chronology, No. 1)

Book Description

Recorded history is a finely-woven magic fabric of intricate lies about events predating the sixteenth century. There is not a single piece of evidence that can be reliably and independently traced back earlier than the eleventh century. This book details events that are substantiated by hard facts and logic, and validated by new astronomical research and statistical analysis of ancient sources.

Customer Reviews:

Calculations are only as good as your numbers.......2007-08-03

Yes, we can all agree that mainstream history is nearly 100% BS due to politics, economics, ego, problems with dating techniques, and various conspiracies. Agreed. But, I've been researching the distinct possibility that human history (in terms of civilizations) are much more ancient than we've been told, so coming across this book was very interesting to me. I wondered how Fomenko could be wrong (if at all) because he is very persuasive in his presentations. Then it dawned on me. If at previous times in prehistory, due to the various catastrophies that are well documented (comets, asteroids, planetary disruptions, plasma discharge, pole reversals, etc) the Earth was in a different position in relation to the sun, different tilt on its axis, different orbit, different rotation (in terms of velocity and DIRECTION), and the continents were in different positions, then would this not cause the ancients to see the sky (constellations) differently? In other words, is Fomenko making erronious assumptions about the physics of the Earth in pre-history, which then corrupt his data with regards to dating the relevant astrology? The last event to seriously disrupt our planet occured roughly 3500 years ago, according to other good researchers, so is it possible Fomenko has been confused by this? The vastly different physics of our planet in the not so distant past may explain this confusion, which is not to say the "mainstream" version of history is correct; on the contrary. I am not an expert in these fields, but wanted to see if this idea could spark discussion.

Pants on fire?.......2007-07-19

Will people ever read before spamming? Yes, Jesuits could not rewrite world history alone, they had help. Anyway, Dr Prof Acad A.Fomenko does not point to jesuits as the driving force of world wide history manipulation in published volumes 1,2,3;, actually he barely mentions the poor devils. Check it with 'Search inside' feature, please. China is rarely mentioned either, in fact, Dr Fomenko is completely eurocentric. Right, his theory contradicts all mainstream schools of history, because in their actual state they are all built on blatantly erroneus chronology. You don't need a mysterious cabal (conspiracy) to falsify history, the falsification is its modus operandi. It is inherent to history(ians) to falsify (distort) events, as it is inherent to humans to boast as it is inherent to power (authority) to legimize itself by referrring to glorious past made to its own order. Dr Prof Fomenko and team have identified scores of instances of such manipulation in Russian, European, etc.. history, and delivered valid statistical proof thereof. His own 'reconstruction' is completely another story. Forget c14 as a valid method of dating. W.Libby has initially discovered a brilliant method of INDEPENDENT dating. Too bad, c14 method has become a joke after a forced marrige with dendrochronology with consensual chronological scale inbuilt. Radiocarbon method can't stand blind tests, but is so very productive as a rubberstamp.

Accepted History & Chronology Must Be Changed. .......2007-04-09

There is no doubt that history as most know it is a sham, & institution's version of History both University & Church is fradulent & inaccurate. Everything was established with an agenda, The real "Dark Ages" are now when we have access to incredible amounts of information past authorities & more important 'common folk' didn't have but our institutions & educators are slow to evolve because of what has ignorantly & arrogantly been taught for too long. This is on many subjects not just Chronology.

For anyone to question "Why would a Mathematician have anything credible to say of History?" The answer is from Dr. Fomenko's preface in the book: "It would be worthwhile to remind the reader that in the XVI-XVII century Chronology was considered to be a subdivision of Mathematics." These volumes could possibly be some of the most important works to date & should be read by everyone with an interest in History, especially professors & educators who have a duty to the public. I have read both books & must say that 'Chronology 1' has some very eye opening & revolutionary information. Even if these volumes are part true the implications are profound & opens the doors to further investigations & questions which must be done. I speak several different lanquages & must say the logic Dr. Fomenko uses with "inflection" of words & words being read from left to right in one region & right to left in another then written backwards, the removal of vowels & get down to basics of words, or different cities & locations having the same name etc. is correct. Vowel usage has always been optional & varied, actually complicating linquistics & study. The first thing one has to understand is that words never had a fixed spelling in history like we do now, the spelling of words was mutable & regional, as well as names & titles of people were vast, varied & changed, NOTHING WAS FIXED or understood linear. Matters of Life & Death as well as financial profiteering yesterday & today were & are made with ignorant, illogical & conspiratorial views of history & reality, it's time people get closer to the Truth & society collectively grow up.

Very Interesting.......2007-03-07

It is a good proposal and I believe it will mature into something even better in the future. I think it deserves to be read.

History as Science Fiction.......2007-01-10

Anatoly Fomenko has written a very intriguing book, full of pictures, charts, and computer 'proof' of his thesis: backwards of AD900 we don't really know what happened or when. Between AD900 and AD1600 there is more certainty, but there is still a lot of fuzzy ground, and things don't get reliable until we get past the 1600's where the printing press made it very difficult for the perpetrators of this timeline manipulation to change anything that had been committed to print. The Dark Ages did not happen. Books were burned for a reason. One organization has doubled the actual length of its existence by expanding the real chronology. Read why.

I had always wondered why Christ died about AD33 and yet men waited until the 11th century to form the Knights Templar, the Cathars, etc and go after the Holy Land by force. Why the 1000 year gap? Turns out there wasn't more than a 10-12 year gap and he proves it using astronomy. This also implies that the planet is not as old as we have been told, and current Christian and other creationist scientists are already championing that idea without being aware of Fomenko's book. The two groups, creationist scientists and the Russian mathematical analysts corroborate each other. Fascinating.

Of course, all this flies in the face of what we have been told traditionally is the 'proper' chronology of western civilization, and most readers will experience 'cognitive dissonance' in reading this book. It means that our history going backwards from AD1600 becomes progressively more incorrect and unreliable until it cannot be trusted at all... in the space of 700-800 years.

Naturally, the curious, open-minded reader will want to know WHO did this, WHY, and did any of the events we think of as really ancient ever happen?
Dr. Fomenko is a respected scientist/mathematician at Moscow State University who has already answered these questions to the satisfaction of his initially skeptical colleagues. Most of them are now believers, a few still refuse to believe (the usual diehards), and of course the western press has ignored Fomenko's work -- for obvious reasons when you read the book. The ones who perpetrated this chronology ruse have a lot to answer for. They are still with us. That's why this book is a well-kept secret.

I gave the book a 4-star rating because I was unable to check out some of his claims; those I checked were as he said. But if even 1/3 of his claims are true, this punches a big hole in what we think is our history, the meaning of western civilization, our educational process (for repeating the ruse as gospel), and the trustworthiness of the organization that perpetrated this ruse, well-intentioned or not.

This book relates to current research into a Young Earth paradigm, to John Keel's discoveries about our planet, and Fr Malachi Martin's insights (in his now out-of-print books). We are indeed sheep who are manipulated and kept ignorant -- for a reason. While knowing what these men have to say may be the "booby prize" (as in: 'what can you do with this knowledge?'), it will provide interesting reading. Didn't someone say: "...and the Truth will set you free."?? For you to judge if this book contains the truth.

Perfect Light Desserts: Fabulous Cakes, Cookies, Pies, and More Made with Real Butter, Sugar, Flour, and Eggs, All Under 300 Calories Per Generous Serving

Average customer rating:

Fantastic book!
a simple and easy book for the everyday baker
Lightened Desserts Done Right. Buy It.
Reduced Calorie Desserts
Another winner from Nick Malgieri

Perfect Light Desserts: Fabulous Cakes, Cookies, Pies, and More Made with Real Butter, Sugar, Flour, and Eggs, All Under 300 Calories Per Generous Serving
Nick Malgieri , and David Joachim
Manufacturer: William Morrow Cookbooks
ProductGroup: Book
Binding: Hardcover

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

General | Cooking, Food & Wine | Subjects | Books

General | Quick & Easy | Cooking, Food & Wine | Subjects | Books

Low Cholesterol | Special Diet | Cooking, Food & Wine | Subjects | Books

Low Fat | Special Diet | Cooking, Food & Wine | Subjects | Books

ASIN: 0060779292
Release Date: 2006-10-17

Book Description

Everybody loves dessert, but nobody loves the calories. Perfect Light Desserts offers recipes for desserts rich enough to satisfy any sweet tooth -- but with sensible calorie counts.

Master baker Nick Malgieri and healthful food expert David Joachim have joined forces to create 125 exceptional desserts without the usual quantities of fats and sugars. The focus is on flavor and texture achieved through balanced ingredient combinations and superior baking techniques. Not a single recipe has more than 300 calories per serving.

The results are nothing short of spectacular, with desserts that range from devil's food cake (complete with fluffy icing) to a lemon custard highlighted with a colorful raspberry sauce. Old-fashioned American favorites such as hermits mingle with sophisticated treats like rum raisin semifreddo and white chocolate raspberry tartlets. Best of all, while these desserts are low-calorie, they are high in flavor. Moist coconut poppy seed coffee cake, juicy blueberry pie, and fudgy brownies don't taste like “diet desserts”; they simply taste great.

All of the recipes here achieve great flavor without resorting to artificial sweeteners or synthetic substitutes. The recipes use moderate amounts of real butter, sugar, flour, and eggs in perfect proportions. Every recipe includes a complete nutritional analysis as well as serving and storage notes. Everybody loves dessert, and now no one has to go without it.

Customer Reviews:

Fantastic book!.......2007-02-14

I have by now made six of the recipes in this book, one of them (the brownies) three times. Most cookbooks that I keep have an eight in ten success record. This book, however, is ten out of ten. The brownie recipe is one of the best I've ever tasted and certainly the best I've ever made. The fruitcake ended up being the highlight of a recent holiday potluck. The coconut poppy seed cake was the perfect birthday cake, and the reason I'm reviewing the book at this moment is that I handed a slice of spice cake to a co-worker who praised it for a good three minutes.

I always knew Malgieri was a great baking book author. I didn't realize how great until just this moment. I haven't had a failure yet from this book, and I can't even say that about classics like "The Joy of Cooking." Bravo, Mr. Malgieri!

p.s. Buy this book if you want to make some scrumptious, lower fat and calorie, desserts.

a simple and easy book for the everyday baker.......2007-01-06

I am a starter baker, so my husband bought this book for me as a Christmas present. I love the concept presented here by Nick Malgieri - real ingredients (real butter, real sugar, etc), less the amount, and still delicious desserts. I have tried two recipes so far, and both have turned out well (even though the tart crust contains only THREE tablespoons of butter, a minor miracle indeed!). What I also like about this book is that the ingredients and the equipment are simple and common in local supermarkets. None of the recipes requires fancy, exorbitantly priced rarities from the other side of the world. In addition, the recipes cover a range of dessert genres: chocolates (with an entire section devoted to it), cakes, tarts and pastries, ice creams, cookies. Nick also teaches you the basics of ingredients and baking techniques, along with helpful tips - so the book is educational as well (my husband was reading it for fun the other day!). One thing that this book doesn't have, but that I would've appreciated having, is prep time. Otherwise, no complaints from me. I look forward to trying all the recipes in 2007!

Lightened Desserts Done Right. Buy It........2006-12-29

`Perfect Light Desserts' by baking teacher extraordinare, Nick Malgieri and veteran cookbook author David Joachim is a classic meld of baking technique and substitution cooking, fitting the skills of the two authors. There is probably no other baking writer's work on a `healthy' baking book I would expect more from than Malgieri, since I always go to his books first whenever there is a specific kind of recipe I wish to make. He doesn't always have what I want, but every time I use his recipe, the results exceed my expectations. I have even found better recipes in his book, especially `How to Bake' than I have in books which specialize in the subject I am searching.

David Joachim's contribution is utterly appropriate, as his latest opus was `The Food Substitutions Bible', being an encyclopedia of what ingredients, as in lower calorie for higher calorie, can be swapped for what.

The authors' introduction shows their technique is entirely in the direction I would have hoped. They use no `non-fat' ingredients and no artificial sweeteners, although they do use `lowered' fat products. Just as I am fond of Rachael Ray's take on fast cooking without relying on prepared convenience foods, these authors fill their book with low calorie and low fat recipes by concentrating on those recipes which tend to be lower in the bad stuff to begin with.

There is little mystery to how the recipe slimming is done. First, as stated above, the authors choose recipes that are not high in sugar and fat to begin with. Second, high fat ingredients such as dairy products are replaced with `moderate' fat substitutes or dairy products with extra body such as buttermilk or yogurt. Third, fat is replaced with vegetable products such as applesauce. Fourth, rich icings are removed, so bulking up with rich stuff is an option. The classic examples of all these techniques put together would be a cheesecake recipe replacing cream cheese with ricotta and a carrot cake which makes heavy use of vegetable textures to begin with. Both these examples are also classic cases of picking good recipes to begin with. The ricotta cheesecake is not a diet faddy invention, it is based on an old Neapolitan recipe.

The authors claim to have maintained reasonably sized portions. I suspect a good symptom of the Americans' inflated notion of portion size is that these portions seem just a bit on the small size. When I am not in `dieting' mode, I would not imagine getting 8 portions from a 9-inch fruit pie or even less 16 portions from a 10-inch Bundt pan cake. But, the portions all seem to be of reasonable size, and most of the time, the calorie count for the portion is actually well below the target of 300 calories per portion.

One corollary to the fourth technique above is that there are very few double crusted pie recipes in the book. And, the pie crust recipes are all for a single 9 inch piecrust or maybe a 10 inch tart crust. Virtually the only caveat I have about the book is that unlike some of Malgieri's other books, this is not a serious tutorial on baking techniques. This is not to say there are no good guidelines and lessons here. Just the opposite. It's just that you will do much better with this book if you are already a fairly adept baker. The recipes for the pastry crusts, for example, assume you know most of the tricks of the trade in making a nicely flaky crust with a food processor. I am not overly fond of using the food processor and I do fine with my old-fashioned dough cutter. But, since these recipes use less butter and even less water, I suggest you go along with the recommended food processor technique, as this will work better on the smaller quantities.

On the other side of the coin, I find things in this book that I would expect and do not find in a lot of other books. My favorite is a little table showing when many popular fruits are in season. Unless you are a strict carbophobic, it is clear to both me and the authors that fruit is one of the very best ingredients for healthy desserts.

One thing to take very seriously is that this is not a book on baking in general, but only on DESSERTS. This means there are no recipes for lower calorie biscuits, breads, muffins, or breakfast pastries. But, you do get a generous helping of recipes for vegetable bulked breads.

It is no surprise that the book starts with chocolate, as that seems to be everyone's favorite dessert ingredient (except for my mother, probably because she spent several decades working in a candy factory). The very best news about chocolate is that not only is it not, in itself, fattening, it is literally good for you, just like tea and (dare we hope) coffee. The bad side of chocolate is from the level of sugar added to cut its natural bitterness. The authors accommodate this by using sugar-free baker's chocolate plus complex sweeteners or use Dutch process cocoa power, which is less bitter than unprocessed cocoa powder. My only regret here is that while there are many fine chocolate recipes, a classic chocolate layer cake is not among them. The authors redeem themselves by giving us a `healthy' recipe for chocolate chip cookies (sorry, no nuts). Even better is the even healthier oatmeal raisin cookies. Now why didn't I get this book before Christmas!

Reading this book in December makes one regret that all the best berries and stone fruits are out of season. Just Wait!!!

Reduced Calorie Desserts.......2006-10-27

Malgieri certainly is a fine baker, as his extensive cookbooks demonstrate. Here he teams up with healthfood writer Joachim to provide dessert collection with reduced caloric recipes, each said to be under 300 calories. Each recipe has nutritional breakdown.

They achieve this by reducing or eliminating amount of sugar, butter and eggs. They do not use articial sweeteners or egg substitutes or whole grain flours. One can try and substitute some of this out if glycemic index is important.

There are some fine recipes in this collection with nice large format, paper stock and color photos galore, along with Source recommendations, Ingredients & Equipment discussion. I'm into the likes of Gratin of Summer Berries (with a magnificent sabayon topping); Honey and Hazelnut Biscotti; Earl Grey Panna Cotta; Strawberry Meringue Tart; Chocolate Banana Custard Tart.

Another winner from Nick Malgieri.......2006-10-26

I always trust his books. They have been better than any other baking books I have used. I was a litttle put off that with so few calories the desserts would be good. No need to worry. The brownies alone are worth the price of the book. This is a wonderful book to have right before the holidays.

Eggs Beautiful: How to Make Ukrainian Easter Eggs

Average customer rating:

Excellent introduction to traditional techniques
Wonderful Pysanky instructional
What a great book!
Eggs Beautiful - by You!

Eggs Beautiful: How to Make Ukrainian Easter Eggs
Johanna Luciow
Manufacturer: Ukrainian Gift Shop
ProductGroup: Book
Binding: Perfect Paperback
Similar Items:

ASIN: 0960250239

Customer Reviews:

Excellent introduction to traditional techniques.......2002-03-24

This concise book gives you very detailed, easy-to-follow directions for making traditional Ukranian Easter eggs. The directions are the most explicit and detailed of any book I've come across. Plus, there's plenty of info on traditional designs and their meanings. Not as many full color illustrations as some books...but a lot more detailed instructions and explanation of design components than most.

Wonderful Pysanky instructional.......2002-01-30

As an artist I found this book most helpful. Not only are several designs given with full, step by step instructions, several traditional symbols are shown helping the artist to create their own designs without abandoning the traditional feel.

I did find the book a bit dated, several helpful tools are now available that are not discussed in the book. Also, I would have liked to see more "tricks and tips" - these are practically essential to someone just starting out.

All in all, however, I enjoyed the book and use the designs often.

What a great book!.......2001-11-10

This book has great step-by-step instructions for beginners and many helpful tips for the experienced egg designer. It has lots of pictures of Ukrainian Eggs to inspire your creativity. It also has patterns and detailed examples on how to make different designs. It contains many, many samples of designs. I found this book very helpful for my entire family - young and old. The instructions are simple, the examples are plentiful, and illustrations are fantastic. It aslo includes the history and legends of this ancient custom.

Eggs Beautiful - by You!.......2000-03-26

When I read Chicken Sunday by Patricia Polacco and saw the illustrations of eggs, supposedly dyed by the children in the book, I snorted and said, "No way. Those eggs have to be painted!" But then I found a pysanky kit in a catalog and tried it for myself. Eggs Beautiful was a tremendous help! The authors' step-by-step instructions make it easy to produce beautiful eggs on the first try. Their information on the history of pysanky and the meanings of the traditional designs and colors, made the eggs I've done over the past couple of years all the more meaningful. Anyone contemplating taking up pysanky as a hobby should definitely buy this book. It was one of the first I purchased when I started. A definite plus for any craft book collection!

Pasture Perfect: The Far-Reaching Benefits of Choosing Meat, Eggs, and Dairy Products from Grass-Fed Animals

Average customer rating:

Seamless Transaction
Super market meat??????

Pasture Perfect: The Far-Reaching Benefits of Choosing Meat, Eggs, and Dairy Products from Grass-Fed Animals
Jo Robinson
Manufacturer: Vashon Island Press
ProductGroup: Book
Binding: Paperback

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

General | Medicine | Subjects | Books

Nutrition | Special Topics | Medicine | Subjects | Books

General | Nature & Ecology | Science | Subjects | Books
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ASIN: 0967811619

Book Description

Jo Robinson's new book Pasture Perfect explains the far-reaching benefits of choosing meat, eggs, and dairy products from animals raised on pasture. Drawing on five years of research, Robinson explains that products from grass-fed animals are safer and more nutritious than conventional ones. What's more, the animals live low-stress, more natural lives. Chickens are free to graze on greens, scratch for insects, enjoy sun baths, and roost in comfort. Cattle, bison, dairy cows and lambs are truly contented as they graze on green pasture, breathe fresh air, and stay on the farm from birth until market.

Robinson is the first to gather all the scientific evidence proving that pastured products are safer and more nutritious. As readers will learn, meat from grass-fed animals is free of hormones, antibiotics and mad cow disease. It is also higher in Vitamin E, beta-carotene, omega-3 fatty acids, and the newly discovered cancer-fighting fat called "CLA." Eggs and dairy products from pastured poultry and dairy cows have similar benefits.

Pasture Perfect does more than explain the benefits of pastured products—it also helps you locate, store, and cook them. You will appreciate the 60 pages of recipes that are designed to bring out the tenderness and flavor of this highly nutritious, environmentally friendly food.

Accurate and carefully referenced, Pasture Perfect is the definitive book on this greenest of industries.

Customer Reviews:

Seamless Transaction.......2007-01-10

Text arrived quicker than expected in perfect condition -- transaction was effortless, seamless and completed as if "immediately." Thank you!

Super market meat??????.......2006-05-01

Jo Robinson has done the research and it is enlightening. We have come so far from the days of the family farm and we haven't a clue. I am not a vegetarian but you can bet I won't be eating supermarket meat any longer, especially chicken (including eggs). Read the book to find out why (with scientific studies) organics, even more importantly pasture raised meat products are healthier for us. It is a quick and easy read because it does not take long to uncover the truth.

The Velociraptor: Tiny Perfect Dinosaur Series (The Tiny Perfect Dinosaur Book, Bones, Egg and Poster Kit Series , No 6)

Average customer rating:

Wonderful model!

The Velociraptor: Tiny Perfect Dinosaur Series (The Tiny Perfect Dinosaur Book, Bones, Egg and Poster Kit Series , No 6)
Sumerville House
Manufacturer: Andrews McMeel Publishing
ProductGroup: Book
Binding: Paperback

General | Ages 4-8 | Children's Books | Subjects | Books

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Brachiosaurus: Tiny Perfect Dinosaur Series (Tiny Perfect Dinosaur, No 3)

ASIN: 0836231953

Customer Reviews:

Wonderful model!.......2000-09-06

Actually, I am not a kid, to which this kit would have targeted but a 25-year-old-physically-full-grown guy :) But as a dinosaur fan, I was very impressed when I first saw this kit at a local bookstore. This kit is a wonderful treat for any dinosaur fan. The dinosaur skeleton model is well-crafted, wonderfully detailed and easy to assemble. And the booklet is pretty little and short, but has variety of information, also very educational. This kit is highly recommended for any dinosaur fan and inquiring kids alike. Kids may have some assistance during assembling the model for some parts are a little stiff.

Average customer rating:

A celebration of recipes and techniques more than a 'how-to' guide
I'm a little-endian myself

The Perfect Egg
Aldo Buzzi
Manufacturer: Bloomsbury USA
ProductGroup: Book
Binding: Hardcover

Cheese & Dairy | Cooking by Ingredient | Cooking, Food & Wine | Subjects | Books

General | Cooking, Food & Wine | Subjects | Books
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ASIN: 1582346046
Release Date: 2005-08-11

Book Description

A witty and erudite little book about the joys of food, with line drawings by New Yorker artist Saul Steinberg.

“The writer who never talks about eating, about appetite, hunger, food, about cooks and meals, arouses my suspicion, as though some vital element were missing in him.” Scholarly, playful, idiosyncratic, and witty, Aldo Buzzi’s The Perfect Egg is an excursion into the food that has obsessed, provoked, and intrigued the author through his life. A book of genial and highly refined chat, enriched with personal anecdotes, recipes, and quotations from literature and history, it is a tribute to the profound pleasures of food. Along the way, the reader discovers recipes from Italy, France, Spain, Germany, and the United States, related by Buzzi in a tone that is casual but delightfully attentive to detail. He writes about how to make lime soup, what goes into an olla podrida, varieties of futurist cuisine, the difference between edible and inedible pigeons, and the emotional resonance of overcooked pasta. And, of course, he reveals how to cook the perfect egg.

Customer Reviews:

A celebration of recipes and techniques more than a 'how-to' guide.......2006-01-09

Italian essayist Aldo Buzzi's book about the food which has intrigued him all his life is a celebration of recipes and techniques more than a 'how-to' guide. With a scholarly, witty observational style, Buzzi provides some delectable insights into food appreciation: "...the best way to cook pigeon? We cannot do better than mention Gadda's stuffed pigeons 'roasted in a casserole with sprigs of rosemary and new potatoes, moderately sweet and on the small side, a touch overcooked but seasoned by the gravy produced by these very pigeons."

I'm a little-endian myself.......2005-08-18

Slim, stylish - and about food. How could you not buy the book? It is perfect for loo reading - a chapter takes less than three minutes. It reads like a gossipy natter in a cafe, which is a welcome change from the sometimes heavy-minded stuff I often get stuck with. Aldo covers ground with anecdotes and observations, he name drops shamelessly and throws in tips and recipes for those who want to take the book out of the loo and into the kitchen. I loved it, and on the merit of having a "quickie" for those odd three to five minute interludes, I heartily recommend it. As a companion reader of a fully-pedigreed stripe, let me also recommend "The Art of Eating" by MFK Fisher, which is everything Aldo's book is but in a very much more detailed and fascinating work. Hell, buy them both!

The Egg White Cookbook: 75 Recipes for Nature's Perfect Food

Average customer rating:

very nice
Revolting and amateurish
Perfect egg book
Delicious, easy to prepare recipes and healthy besides!
Healthy & Delicious!

The Egg White Cookbook: 75 Recipes for Nature's Perfect Food
Margaret Blackstone , and Barbara Leopold
Manufacturer: M. Evans and Company, Inc.
ProductGroup: Book
Binding: Paperback

General | Cooking, Food & Wine | Subjects | Books

Natural Foods | Cooking, Food & Wine | Subjects | Books
ASIN: 1590770714

Book Description

The egg white is low in carbs, calories, and fat and contains almost all of the protein available in the egg. The 75 recipes cover every meal, also included are surprising uses,facts,and lore, about the incomparable egg.

Customer Reviews:

very nice.......2006-04-03

I love this book. Compact, nice cover design, with appealing recipes -- some simple, some gourmet. Just got it but have tried three so far and they were all really really good. Will buy copies for friends trying to eat healthy.

Revolting and amateurish.......2006-01-13

The "rave" reviews by readers here must have been written by the authors themselves and/or their friends, because this is a very sorry excuse for a cookbook! Amateurish, poorly written, and worst of all-- many of the recipes were absolutely revolting! There are much much better cookbooks out there. Stay clear of this one.

Perfect egg book.......2005-12-14

Bought this book for everyone I know who loves good delicious and healthy food...The book is chock full of information you should know about eggs, nature's incredible food. Tried and tasted many of its recipes, absolutely delicious. You don't miss the "yolk" at all...E.Mancini (NY, NY)

Delicious, easy to prepare recipes and healthy besides!.......2005-12-08

I totally enjoy this cookbook for it's simple ingredients that I don't have to search a gourmet food store for, easy to prepare delicious recipes and the interesting tidbit facts about eggs throughout the book. I especially like the Misc-egg-laneous chapter with interesting things to do with the leftover yolks and eggshells! And to top it off it's HEALTHY.

Healthy & Delicious!.......2005-11-30

For breakfast, lunch and dinner, this book offers delicious egg white recipes for the healthy eater. My husband and kids enjoyed many of these dishes too. I bought one for each of my high-cholesterol relatives.

Eggs: Nature's Perfect Miracle of Packaging

Average customer rating:

Eggs: Nature's Perfect Miracle of Packaging
Robert Burton , Kim Taylor , and Jane Burton
Manufacturer: Facts on File
ProductGroup: Book
Binding: Hardcover

General | Nature & Ecology | Science | Subjects | Books

How to Cook Eggs: From a Simple Bioled Egg to a Perfect Souffle

Average customer rating:

How to Cook Eggs: From a Simple Bioled Egg to a Perfect Souffle

Manufacturer: Time Life Education
ProductGroup: Book
Binding: Hardcover

Cheese & Dairy | Cooking by Ingredient | Cooking, Food & Wine | Subjects | Books

General | Cooking, Food & Wine | Subjects | Books
ASIN: 0737020733

Ostereier-Osterbrauche: Vom Symbol des Lebens zum Konsumartikel (Wegweiser zur Volkerkunde)

Average customer rating:

Ostereier-Osterbrauche: Vom Symbol des Lebens zum Konsumartikel (Wegweiser zur Volkerkunde)
Rudiger Vossen
Manufacturer: Christians Verlag
ProductGroup: Book
Binding: Perfect Paperback

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ASIN: 3767299860

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