Line by Line: How to Improve Your Own Writing

Book Description

The essential guide for all writers. With over 700 examples of original and edited sentences, this book provides information about editing techniques, grammar, and usage for every writer from the student to the published author.

Customer Reviews:

Completely demystifies the process of self-editing.......2007-09-04

Based upon the Modern Language Association guidelines, Claire Kehrwald Cooks' instructive 'how to' manual for aspiring authors, "Line By Line: How To Edit Your Own Writing" completely demystifies the process of self-editing, a vital aspect of honing, polishing, and otherwise preparing a manuscript for publication. All the relevant issues are addressed including basic grammar; pruning unnecessary words and phrases; balancing related sentence elements; making subjects and verbs agree; using pronouns accurately; the correct usage of punctuation marks; and avoiding the 'questionable usage' of words and phrases. A welcome and core addition to personal and professional writing reference collections, "Line By Line" is especially recommended reading for aspiring writers, published professionals, business managers and government officials needing to communicate with clarity, advertising and public relations professionals, scholars and students, as well as technical and science writers.

One of the Best.......2007-08-16

I've bought a lot of grammer books over the years. Some of them are well written some are not. They don't help me much but I keep buying them and hoping that someday I'll find one that helps me with all my style problems. I consider Elements of Style the best of the lot, but this one is a close second. Her examples of good writing as opposed to poor writing are very helpful. She provides not only a poor sentence and an alternative one but also various alternatives of style and sentence structure. I think the process of working towards a clear crisp sentence very helpful.

Excellent help for aspiring writers.......2007-06-25

I'm a working writer who has found this book very helpful. An original hardbound edition holds an honored place in my library.

If you want to improve your own writing, then this is the book for you. You would likely only need one of the copy editing books recommended by other reviewers if you are (or want to become) a working copy editor.

You've got to buy this book!.......2007-06-11

Superb! I am a programmer by day and a writer of articles on programming at other times.

Growing up in England I was taught every miniscule detail of the English language. How to construct sentences and how pronunciation changes depending on word stems, Country of origin and so on. I had a pretty good grasp on writing. At work I spend some of my time re-writing briefing notes, user manuals, and proof-reading emails.

On top of this I study grammar and style manuals. You get a feel for where I'm coming from in terms of expertise.

This book changed my entire outlook on writing. I am only up to page 26 and already I have hacked through some articles like a whipper-snipper through a weeded garden. I found some habitual mistakes I constantly make and curbed some emerging ones. This is a fantastic book!

The last briefing note I edited started as a monstrosity of bad grammar and ended as a shining example of what this book has to offer.

I cannot recommend this book enough. It is only 200 pages but not a word is wasted. It is concise and packed full of information and is an example of its own subject.

FAST DELIVERY!.......2007-05-30

The book came in quicker than expected and was in perfect shape. Nothing else to say. Excellent business!

I Don't Know How to Cook Book: 300 Great Recipes You Can't Mess Up

Average customer rating:

Simple Meals/Easy To Prepare
This book is great
Cook book
great basic recipes
Good for any beginner

I Don't Know How to Cook Book: 300 Great Recipes You Can't Mess Up
Mary-Lane Kamberg
Manufacturer: Adams Media Corporation
ProductGroup: Book
Binding: Paperback

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

The Absolute Beginner's Cookbook: or, How Long Do I Cook a 3-Minute Egg?
Betty Crocker's Cooking Basics: Learning to Cook with Confidence (Betty Crocker)
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Betty Crocker's Quick & Easy Cookbook
Your Shirt Is Not an Oven Mitt!: A Kitchen Survival Manual with 150+ Foolproof Recipes

ASIN: 1593370091

Book Description

Foolproof recipes for even the most hapless chef!

Burnt toast, soggy sandwiches, and charred roasts are soon to become a thing of the past with this handy book! From home-style favorites to new and creative dishes, kitchens all across the country are about to change forever.

The I Don't Know How to Cook Book bring ease and fun to any kitchen, with more than 300 fantastic recipes and surefire instructions for making perfect meals every time. The easygoing "you can do it" tone is certain to bolster confidence and reveal hidden culinary talents among even the most inexperienced novices. Anyone who can boil water can learn to make the quickie breakfasts, grab 'n go lunches, elegant dinners, and decadent desserts featured in this cookbook.

Customer Reviews:

Simple Meals/Easy To Prepare.......2007-09-19

This cookbook is excellent! Inexpensive meals that are perfect for my two sons that are away at college. Easy and clear instructions help them to fix meals that only take a few minutes to prepare. Makes a perfect gift!

This book is great.......2007-01-20

My Wife and were stuck cooking the same things over and over again until we got this cook book. Reciepes are easy to follow and they wonderful.

Cook book.......2007-01-18

Really great book for my daughter who is a college student and does not know how to cook at all. It was a xmas gift for her and she has already made two dishes out of it and is very proud of herself.

great basic recipes.......2006-11-20

I bought this book at a public book show put on by Scholastic outside a cafe where I sometimes eat lunch. I'm not unfamiliar with the kitchen and cooking, although I'm by no means a gourmet. But I've long been embarrassed by the fact that I just plain didn't know how to make a lot of "basic" items that a lot of cooks learn from experience. There were also a lot of gaps in my knowledge: for example, I knew what separated eggs were but I didn't know how to do it without making a gawdawful mess and imperfectly separated parts.

Enter this book. It's got a lot of good basic stuff, the kind that doesn't require expensive ingredients or unusual cooking implements. It's more than enough for good meal planning and many of the recipes are useful for the fairly competent cook who just wants something quick and cheap, but still tasty. The format of the recipes is also very easy to follow: ingredients are listed in the order of appearance and there are notes that explain timing issues ("while you are waiting for this to happen, do that.") There are also useful sidebars about various cooking-related issues; including, to continue my example above, one about methods for separating eggs.

Those looking for more adventure in the kitchen are probably going to be sorely let down, and mentions of microwaves are few and far between. But for someone looking for the basics in order to facilitate good meals and meal planning with good time management, this is an excellent choice...even if the title is a little bit embarrassing.

Good for any beginner.......2006-09-06

For a person who normally burns food and can't get things right, this is definitely the book for you. I've had great success with all the recipes I've done so far and couldn't say more about it. I'd definitely recommend it to anyone who is new to cooking and doesn't want to deal with any elaborate, complicated ingredients. I recommend the book so much I think I may end up buying my brother a copy so that he can use in college :)

How to Cook Everything: Simple Recipes for Great Food

Average customer rating:

Great reference book, recipes are a little mundane
Today's Modern All-Purpose Cookbook
Simple Recipes for Great Food
excellent reference
An Essential Cookbook

How to Cook Everything: Simple Recipes for Great Food
Mark Bittman
Manufacturer: Wiley
ProductGroup: Book
Binding: Hardcover

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

General | Cooking, Food & Wine | Subjects | Books

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

Reference | Cooking, Food & Wine | Subjects | Books

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Similar Items:

The Best Recipes in the World
How to Cook Everything: The Basics
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The New Best Recipe: All-New Edition with 1,000 Recipes

ASIN: 0028610105

Amazon.com

Mark Bittman, award-winning author of such fundamental books as Fish and Leafy Greens and food columnist for the New York Times ("The Minimalist"), has turned in what has to be the weightiest tome of the year. There are more than 900 pages in this sucker--over 1,500 recipes! This isn't just the big top of cookbooks: it's the entire three-ring circus. This isn't just how to cook everything: it's how to cook everything you have ever wanted to have in your mouth. And then some.

Bittman starts with Roasted Buttered Nuts and Real Buttered Popcorn, and moves right along, section by section, from the likes of Black Bean Soup (eight different ways), to Beet and Fennel Salad, to Mussels (Portuguese-style over Pasta), to Cream Scones--and he hasn't even reached seafood, poultry, meat, or vegetables yet, let alone desserts. There are 23 sections in this cookbook (!) that reflect directly on the how-to of cooking, be that equipment, technique, or recipe.

Every inch of the way the reader finds Bittman's calm, helpful, encouraging voice. "Anyone can cook," he says at the beginning, "and most everyone should." More than a few college kids are going to head off to their first apartments with Bittman's book under arm. More than a few marriages will benefit with this book on the shelf. And anyone who loves cooking and the sound of a great food voice is going to enjoy letting this book fall open where it may. No matter what the page, it's bound to be a tasty and rewarding experience. --Schuyler Ingle

Book Description

Great Food Made Simple
Here's the breakthrough one-stop cooking reference for today's generation of cooks! Nationally known cooking authority Mark Bittman shows you how to prepare great food for all occasions using simple techniques, fresh ingredients, and basic kitchen equipment. Just as important, How to Cook Everything takes a relaxed, straightforward approach to cooking, so you can enjoy yourself in the kitchen and still achieve outstanding results.

Praise for How to Cook Everything by Mark Bittman:

"In his introduction to How to Cook Everything, Mark Bittman says, 'Anyone can cook, and most everyone should.' Now, hopefully everyone will -- this work is a rare achievement. Mark is in that pantheon of a few gifted cook/writers who make very, very good food simple and accessible. I read his recipes and my mouth waters. I read his directions and head for the kitchen. Bravo, Mark, for taking us away from take-out and back to the fun of food."
-- Lynne Rossetto Kasper, host of the international public radio show "The Splendid Table with Lynne Rossetto Kasper"

"Mark Bittman is the best home cook I know, and How to Cook Everything is the best basic cookbook I've seen."
-- Jean-Georges Vongerichten, award-winning chef/owner of Jean-Georges

"Useful to the novice cook or the professional chef, How to Cook Everything is a tour de force cookbook by Mark Bittman. Mark lends his considerable knowledge and clear, concise writing style to explanations of techniques and quick, classic recipes. This is a complete, reliable cookbook."
-- Jacques Pepin, chef, cookbook author, and host of his own PBS television series

"Sometimes all the things that a particular person does best come together in a burst of synergy, and the result is truly marvelous. This book is just such an instance. Mark Bittman is not only the best home cook we know, he is also a born teacher, a gifted writer, and a canny kitchen tactician who combines great taste with eminent practicality. Put it all together and you have How to Cook Everything, a cookbook that will inspire American home cooks not only today but for years to come."
-- John Willoughby and Chris Schlesinger, coauthors of License to Grill

Customer Reviews:

Great reference book, recipes are a little mundane.......2007-09-04

I use this book all the time, when I'm looking for simple recipes to cook ingredients I have on hand. The recipes are all good and consistent, but none are really great. It's good as a one-stop reference book, but nothing exceptional

Today's Modern All-Purpose Cookbook.......2007-09-02

Along with Jean Anderson's THE NEW DOUBLEDAY COOKBOOK, Mark Bittman's HOW TO COOK EVERYTHING is it's contemporary equivalent as essential cookbook references. Not quite as detailed as Anderson, it is however, a big-fat, recipe-stuffed miracle of a book. Lately Bittman has begun to take himself far too seriously. He seems to revel in the fact that he isn't not a trained chef or didn't go to culinary school--that he is completely self taught. I don't care how he learned to cook. He's practical, intuitive, always on the prowl for good flavor in a dish, and has a reassuring and supportive voice as he guides the cook through a recipe. I also find I turn to Bittman as one of the final authorities on a classic recipe. Generally speaking he uses fewer ingredients, and his writing is so concise, I'm never in doubt. For instance--I recently was looking for a recipe for coffee ice cream that I wanted to adapt by adding one more ingredient. I tried a number of recipes in my collection for the best coffee ice cream before turning to Bittman, and his was by far, the best. Along with his weekly column of in The New York Times, HOW TO COOK EVERYTHING shows what a smart cook Bittman is, and I recommend it without any reservations.

Simple Recipes for Great Food.......2007-08-30

The subtitle really sums it up. This book just does not let me down, either for specific recipes or as a jumping-off point with ideas, techniques, ingredients, or menus. My only two negative points are: the binding is not of the highest quality; I had to buy myself a second copy after several years of heavy use, because the first one completely fell apart. And there is no conversion table (as in, "3 tbs = 1/4 c" etc). But this book really is worth 5 stars. It's a good housewarming gift too.

excellent reference.......2007-07-27

Good cookbook to get as a reference, particularly for veggies and fruits. The bread making section is also great. Gives a lot of tips for using the food processor as well. No pictures of finished products prevents from getting 5 stars.

An Essential Cookbook.......2007-07-24

Easy to read, full of great recipes and tons of food trivia. There's also a section in the back with quick-fix meals and suggested menus for different occasions.
The style of the book is great for a beginner OR for someone looking to have a go-to recipe for just about anything. A fabulous resource for any kitchen.

How to Make Serious Money with Your Own Mobile Food Business (Book & 2 Dvd Set): The BBQ Concession Trailer As a Home Based Business Opportunity (The Weekend Wealth Series, Making Cash the easy way, Volume 1)

Average customer rating:

Recommended!
fun and informative!
An excellent purchase

How to Make Serious Money with Your Own Mobile Food Business (Book & 2 Dvd Set): The BBQ Concession Trailer As a Home Based Business Opportunity (The Weekend Wealth Series, Making Cash the easy way, Volume 1)
Bob Robertson
Manufacturer: Moneymakingmedia Productions
ProductGroup: Book
Binding: Spiral-bound

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Dr. BBQ's Big-Time Barbecue Cookbook: A Real Barbecue Champion Brings the Tasty Recipes and Juicy Stories of the Barbecue Circuit to Your Backyard

ASIN: 0976921901

Product Description

This course provides the information you need to start and operate your own mobile food business. Learn how to sell food to hungry people at strategic locations and make a good profit at the same time. You can sell food at busy downtown street corners, festivals and fairs, school events, church gatherings, ball games and craft shows. Successful businesses have been built around Pizza, Hot Dogs, Hamburgers, Barbecue, Coffee, Soft Drinks, Ice Cream, Pop Corn and many others. The 2 DVD's (2.5 hours running time) present an overview of many aspects of a mobile food vending business. The author gives a complete tour of a fully equipped Barbeque Concession Trailer and shows how to cook, prepare and sell the various menu items that are essential to success. Further topics are: finding a Restaurant Commissary, selecting a great location and making extra money on weekends or in your spare time. You will also learn many inside secrets that are based on the experience of a thriving and successful food vending business. The included book (87 pages) is packed with additional business and marketing information. Helpful advice is given on selecting the best foods to sell, working with your local Health Department, purchasing food in bulk and increasing profits with catering jobs. Learn what cooking equipment you need and find out how you can get started with a very modest investment. Other tips and tricks of the trade include ways to design and build your own Concession Trailer. Also included are the favorite BBQ recipes that will help you win loyal customers who will come back for more day after day. This authoritative guide is the most comprehensive volume about the mobile food business on the market. It shows you in an entertaining and practical way how you can supplement your current income or even create your own full time job. Find out how you can take advantage of this opportunity and cash in on the basic human need of food!

Customer Reviews:

Recommended!.......2007-05-08

To address some of the questions that the reader might have:

* This course is very easy to digest but will take about 4-5 hours of your time.
* It covers a great deal of many different subjects related to concession sales.
* Previous experience in this field is not necessary.
* The Dvd's give several good menu suggestions next to full instructions on preparing a variety of barbecue meals.
* Mr. Robertson shows a lot of experience and enthusiasm in his field.
* There is an Index of links as well as recipes towards the end of the book.

The author did an excellent job at describing ways how to get started in your own concession vending business. I have been operating a ball game concessions stand for over 8 years, next to my day job as a teacher and I have become quite experienced in this field. I know that there is a lot of money to be made with food sales. At sports events, the food and drinks are an essential part of the whole fun, no matter how pricey they are. The only drawbacks are the ever increasing concession fees to set up at the games. This is yet another reason, why owning a business as an independent operator makes a lot of sense.

After reviewing this course, I was able to learn a great deal more about concession sales. If you are thinking about starting out in this field, I can highly recommend it!

fun and informative!.......2007-02-16

I originally bought this for my husband and ended up watching the DVD's with him. They are really packed with a lot of information and with valuable tips from a real professional.

Now BBQ became our first choice of foods to sell. The recipes in the film are truly wonderful and turned out well the first time we tried them. We also will focus on Tex-Mex foods that are very popular in our area.

The book gave us lots of good ideas that we will use in our own business. The author is right: cooking for fun is one thing- cooking for money is another! It was good to watch someone else do it first. Probably saved me from making lots of mistakes!

Overall, I am extremely happy with this purchase and I am glad I found it!

An excellent purchase.......2006-12-13

This was by far the best purchase I made on amazon this year. I enjoyed watching the DVD's that covered far more than I expected.

I have always wanted to have my own restaurant, but never have been able to get it together. The trailer food business is more my thing, as I can leave it parked in my backyard when I don't want to sell. I had trouble finding information on the subject of mobile food vending and I wish I would have seen this course earlier. It has taught me a lot about this business. The film showed interesting background info and a lot of food being prepared for resale. The ribs looked delicious and I now always cook my ribs this way. Watching the procedure is like being there and much better than just reading about it...

The book is easy to follow and covers pretty much everything I needed to know. I am not much of a chef, but people were all impressed by the food I prepared the way it is described in the book. I fed over 300 people in one day by myself at our block party and made good money doing it. This guide was very helpful to me in my rural area. It also made me feel like I can actually put a business like this together in my spare time.

Average customer rating:

Amazingly Easy
Bittman speaks:
Fantastic book!
I Threw This Book Away
Cooking Basics - done well

How to Cook Everything: The Basics
Mark Bittman
Manufacturer: Wiley
ProductGroup: Book
Binding: Hardcover

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

General | Cooking, Food & Wine | Subjects | Books
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ASIN: 076456756X

Book Description

How to Cook Everything: The Basics gives you essential recipes and easy-to-follow guidance to help you cook with confidence. Mark Bittman, the bestselling, award-winning author of How to Cook Everything, shows you how to make a good burger or delicious pasta for everyday meals as well as chicken soup on a cold day, lasagne because you love it, and prime rib for company. Not only will you make some of the best food you’ve ever eaten, you’ll save money and eat more healthfully, too.

Anyone can cook

Simple, satisfying recipes with easy-to-follow directions
Tips to help you shop for, prepare, and cook the recipes
Recipe variations and lists of ideas to adapt dishes to your taste
Step-by-step illustrations for tricky techniques like mincing garlic

Simple. Straightforward.
Just what you need to cook well.

Customer Reviews:

Amazingly Easy.......2007-01-09

I was never good at cooking in any way, shape, or form. I set out to find a book to learn how to cook, and I found this one.

This book makes cooking amazingly easy. From the very beginning, it presents the most important aspects of cooking and delineates what cooking utensils are essential and what the different forms of cooking are (broiling, steaming, grilling, etc.). The recipes provided are simple and easy to understand and follow; they also produce food that is absolutely delicious. Recipes are accompanied by suggested modifications and tips for shopping and preparing.

This is the perfect book for learning how to cook. I highly recommend it to anyone, particularly those who are like I was, knowing nothing about cooking.

Bittman speaks:.......2006-07-27

As usual this condensed book on "basics" meets the optimal needs of the "minimalist". The book is well written, comprehensive, easy to understand, and extremely pratical for "anyone" who cooks, wants to learn how to cook, or needs to improve on their cooking skills.

The supplier must be complemented as well, for providing a good price combined with excellent service.

Fantastic book!.......2006-05-28

This is a great primer/ reference book. It has delicious recipes, and a lot of focus on technique. We own at least 20 cookbooks, and use this one the most often.

I Threw This Book Away.......2006-05-12

I've watched Mark Bittman on PBS and really liked his style. I have some cooking skills, but would like to be better and thought this book would be a good start. I was wrong. I tried a couple of recipes and they all failed. The eggplant saute and the boiled shrimp were waaay off in their instructions and were inedible. This is not a good book. I would recommend Cooks Illustrated magazine and At Blanchard's Table. These have been great resources for me to help me improve my cooking skills and understand why certain things are done certain ways. Plus there's always the Alton Brown show Good Eats on the FoodNetwork.

Cooking Basics - done well.......2006-03-20

This book is meant for the 'I can't boil water without burning it' crowd, and will serve them well. Every recipe is clear and assumes the reader-cook knows little or nothing. There is a wide variety of foods and meals included, which gives the learning cook some depth as they cook these recipes. Bittman tells you what you need to know about the recipe, ingredients, tools and techniques but doesn't make the mistake of confusing the issue by telling beginners too much. I enjoy Bittman's recipes in the NY Times and purchased his more advanced books for myself at the same time I purchased this one for my children who - before now - only knew how to make 'reservations' for dinner.

Saving Dinner Basics: How to Cook Even If You Don't Know How

Average customer rating:

A Good Place to Start
More basic than I thought but still good
Great for New Cooks!
Excellent tips on how to set up a kitchen.
Fun for all

Saving Dinner Basics: How to Cook Even If You Don't Know How
Leanne Ely
Manufacturer: Ballantine Books
ProductGroup: Book
Binding: Paperback

General | Cooking, Food & Wine | Subjects | Books
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Saving Dinner for the Holidays: Menus, Recipes, Shopping Lists, and Timelines for Spectacular, Stress-free Holidays and Family Celebrations
Saving Dinner the Low-Carb Way: Healthy Menus, Recipes, and the Shopping Lists That Will Keep the Whole Family at the Dinner Table

ASIN: 0345485432
Release Date: 2006-08-22

Book Description

Cooking 101

If you think that folding an egg has something to do with laundry, or that a wok is good exercise, you’ve come to the right place.

Nutritionist and family meal-planner extraordinaire, Leanne Ely knows her way around a stove and a pantry–and she provides everything you need to know, from mincing garlic and barbecuing beef to pulling off your first dinner party. Select chapters feature tasty recipes that can be prepared with the greatest of ease. You’ll find practical and trustworthy advice on

• equipping your kitchen: what you must have, what you don’t need
• stocking your cupboards, fridge, and freezer with the essentials
• selecting fresh produce and high-quality meats, poultry, and fish
• slicing, dicing, sautéing, simmering, and other prep techniques
• whipping up quick, scrumptious dishes with ingredients on hand
• ensuring that your main course and side dishes are ready at the same time
• preparing mouthwatering one-pot meals, from Lemon Tarragon Chicken to Easily the Best Casserole in the World
• baking fast and easy cookies, pies, cakes, and cobblers

Saving Dinner Basics also includes a handy glossary of common food terminology, a spice primer (it’s about time you discovered thyme!), and a troubleshooting guide for various cooking challenges. Let Leanne Ely help you turn your kitchen into what it was meant to be: the place where great meals begin.

Leanne Ely is considered the expert on family cooking and healthy eating. She is a syndicated newspaper columnist (The Dinner Diva), a certified nutritionist, and the host of SavingDinner.com. Leanne has a weekly “Food for Thought” column on the ever-popular FlyLady.net website, as well as her own e-zine, Healthy Foods. She is the author of Saving Dinner, Saving Dinner the Low-Carb Way and Saving Dinner for the Holidays. She lives in North Carolina with her two teenage children.

“Anyone who finds cooking a mystery needs Saving Dinner Basics.”
–Marla Cilley, The FlyLady, author of Sink Reflections

Customer Reviews:

A Good Place to Start.......2007-07-18

This is a great basic starting place for those who don't know how to cook. It is also quite useful for those of us who know how to cook but may not have learned all the basics of preparing a meal. I love to cook and I am pretty good at creating my own meals out of ingredients I have on hand but there were many things I never learned how to do correctly. This book helped me to fill in the gaps that were missing from my cooking repertoire.

This book is great for those of us who are growing up in families that don't have time to teach us the basics of cooking. In today's convenience-driven society many lessons that were taught as a natural part of living have been forgotten. This is a great gift for someone just starting out on their own.

If you cook like Martha Stewart then this isn't the book for you. If you could use some lessons in learning how to set up a kitchen efficiently and learn how to chop food quickly then this is a great resource for your kitchen!

More basic than I thought but still good.......2007-05-29

I am actually a better informed cook than I thought. This book has shown me that. I love Leanne and the Flylady. They have really helped me get past the funk I found myself in after having children and all the extra time consuming things that come with them. Clutter and daily dinner cooking (my dh used to do the cooking before kids) really took a tole on me cause I was not trained as a kid to be a "housewife." Thank goodness! However, I am now in a self training program with these ladies and even the most basic book, such as this one, is helping me figure things out. I'm glad I own it and don't have to borrow from the library as it will be much easier to reference.

Great for New Cooks!.......2007-04-11

I bought this for my son when he went moved into his first apartment. Very informative.

Excellent tips on how to set up a kitchen........2007-02-03

I haven't tried the recipes yet, but I can see that this book is really useful. I'm looking forward to putting her ideas into use in my kitchen.

Fun for all.......2007-02-02

Even if you (like me) know how to cook this is still a great book to have. Leanne gives some helpful tips about setting up your kitchen, prep, work, and entertaining. There are some splendid simple recipes that alone make this book a worthwhile purchase. The chicken quesodillas as well as the basic soup are 2 of my favorites. This would make a great wedding gift or would be perfect for someone just moving out on their own.

Wall Street Money Machine, Volume 5: Free Stocks: How to Get the Market to Pay for Your Stocks--FREE!

Average customer rating:

Just picked up my copy today - great book on how to make BIG $$$
Impressed me!
ALL HYPE!! THIS BOOK IS LIKE ONE BIG INFOMERICAL
Powerful advice!
Fraud

Wall Street Money Machine, Volume 5: Free Stocks: How to Get the Market to Pay for Your Stocks--FREE!
Wade B. Cook
Manufacturer: Lighthouse
ProductGroup: Book
Binding: Hardcover

General | Business & Investing | Subjects | Books

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Red Light, Green Light

ASIN: 189200867X

Book Description

FREE! The word and concept have been the advertising foundation for billion dollar corporations, the heartbeat of huge marketing campaigns, and the nexus between companies and customers for eons. Now, New York Times best-selling author Wade Cook introduces the LOCC(tm) (Large Option Covered Calls) system -- a system that can generate 80% to 100% returns for traders who master it.

"...you read the title to this book: Free Stocks: How To Get The Market To Pay For Your Stocks--FREE!, and what do you think? Is there a catch? I'll be right up front and say there is, but it's not what you think. ... There is a way to get FREE STOCKS, which if you get to the bottom line meaning of FREE, is simply that you do not pay for your stocks yourself. I'm talking about quality stocks...you get to choose! You can be as diversified as you want. ... you can pretty much start with any amount of money....

"...this is not a get-rich quick-plan. This is also not some ambiguous, nebulous method that only a few people can master and use. It is also not a theory. It is an in-the-trenches, workable, cash flow stock market money machine. This plan takes a simple yet overlooked aspect of the stocks and options markets and puts it to full use. The results are dynamic and far-reaching." (Excerpt from the book.)

If you like the buy-and-hold strategy of investing, how do you get the money to pay for your stock? Wade Cook demonstrates how to get the market to pay for your stock with five to seven months using his NEW LOCC(tm) system.

In Free Stocks, you will find out about:
* Option Cycles And Market Makers
* How Implied Volatility Affects Option Pricing
* Buybacks And Rollouts
* Stock Repair Kit
* How To Put Volatility On Your Side -- Be A Seller, Not A Buyer
* When You Get Your Money
* Exploration Of Ways To Increase Gains And Reduce Taxes
* What To Do If The Stock Dips -- Make More Money!

And you simply must see Chapter 2 where the Stock Market Institute of Learning, Inc.(tm) will award $10,000 to the charity of your choice if you find one person who has attended our Wall Street Workshop(tm), used our strategies exactly as they are taught, and then lost money.

Purchase Wall Street Money Machine, Volume 5: Free Stocks: How to Get the Market to Pay for Your Stocks--FREE today! Learn how to start building the portfolio of your dreams -- for FREE! Each book includes the Audio CD 'Completely Retire in 10 to 12 Months' and two complimentary tickets to a three-hour Financial Clinic.

Customer Reviews:

Just picked up my copy today - great book on how to make BIG $$$.......2005-10-17

While pervusing this book at my local favorite book retialer, I couldn't believe the claims made herein. As the saying goes, if it looks too good to be true, it usually is. Not with this book though.

Fortunately, a stock trader, an honest one at that also happened to be reading another copy of this book. As I engaged in a conversation with this man, he indicated that he had been using Wade Cook's method's since 1995 and further indicated that he had made some incredible returns. He went onto explain, that there are some unknown ways to make money in the market that most people, average investors like you and me don't know about.

This same man also had a copy of Monday's IBD and showed me which stocks he was going to use for the FREE STOCKS LOCC SYSTEM that Cook teaches in this book.

So while I cannot offer you any incredible stories at this time, since I have not used the techniques as of yet, I will be in the future. Nonetheless, I was very impressed witht he systems contained in this book. So much so that I decided to buy two other Wade Cook books. I'll let you know how I made out.

Impressed me!.......2005-10-16

My local BAMM just got a load of this book as well as other Wade Cook books. Being in management with an uncertain future, I am always looking for extra income opportunities. This program by Wade Cook made the most sense.

I like the idea of selling via Super Covered Calls and then creating income or buying more stocks for free. It's working well for me. As Wade beats to death, "always know your exit and do your homework."

My only word of caution is that there are some promotional pieces inside the book and a toll free number on the inside back cover. I called and was heavily pitched to sign up for a seminar and but other products. When I asked if this was Wade Cook's compnay, the person on the other line simply said, "Who the heck cares about Wade Cook." I can only assume if wasn't and that turned out to be true. I found Wade via his new website at wadecook.org. The customer service people there were much friendlier and even enrolled me in a FREE teleseminar. It was like a breathe of fresh air.

Thanks Wade!

ALL HYPE!! THIS BOOK IS LIKE ONE BIG INFOMERICAL .......2005-10-05

This book is complete junk, most of the 4-5 star rating are probably from Wade's cronnies and fraudster. I was even tricked into attending one of his B.S infomerical seminar. Luckily I detect his B.S and left. Stick with the classic from Bill O'neil, Gerald Loeb, and Darvas.

Powerful advice!.......2005-10-02

This advice can put into early retirement. Wade has been accused of running a get rich scheme and that is partly true. In America, anytime you can come up with a workable strategy that can help you become financially free in less than 4 years, thent hat is quick. Scheme? No, it is just taking advantage on what is available.

And now with stocks like GOOG moving up above the $300 range, it is now possible to get those H-U-G-E premiums that Wade talks about. (This book was written just prior to the Clinton Bear Market in 2000)

Give it a shot.

Fraud.......2005-04-28

This guy was suited by a lot of personal investors.

Matter of fact you can find the law suits against him on the Federal Trade Commission web site: FTC.GOV In the search box type in 'Wade Cook'. There are about 31 hits.

According to the FTC complaint, WCFC's (Wade Cook Financial Corporation) advertising and promotional materials contain express or implied false claims that Wade Cook had earned and consumers would earn extremely high rates of return - returns of 20% or more per month - on their investments using Cook's trading strategies.

Another words, the man can't walk the talk.
Fraud

Frozen Assets Lite and Easy: How to Cook for a Day and Eat for a Month

Average customer rating:

Easy to get started and flexible
LOVED IT
Meals to Freeze and Reheat
Good, but not for everyone
Great condition. Arrived quickly.

Frozen Assets Lite and Easy: How to Cook for a Day and Eat for a Month
Deborah Taylor-Hough
Manufacturer: Sourcebooks, Inc.
ProductGroup: Book
Binding: Paperback

Canning & Preserving | Cooking, Food & Wine | Subjects | Books

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

Low Fat | Special Diet | Cooking, Food & Wine | Subjects | Books
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Frozen Assets Readers' Favorites
The Freezer Cooking Manual from 30 Day Gourmet: A Month of Meals Made Easy
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Frozen Assets
The Everything Meals For A Month Cookbook: Smart Recipes To Help You Plan Ahead, Save Time, And Stay On Budget (Everything: Cooking)

ASIN: 1891400282
Release Date: 2003-04-01

Book Description

Through Frozen Assets" how to cook for a day and eat for a month, Deborah Taylor-Hough became known as "the once-a-month cooking expert." She taught people how to increase time at the family table, while decreasing time in the kitchen and drive-thru lanes. In addition she saved over $24,000 in five years and taught readers how tot do the same. Now she's back with a book of low-fat meal plans that utilize the same time and cost effective methods.

Customer Reviews:

Easy to get started and flexible .......2007-04-10

I like this book because the plans have the recipes, the preparation guides, and the shopping lists. The weekly plans are great for beginners and can be combined for those with more experience.

LOVED IT.......2006-12-01

I have three of these books, this one, the one from 30 day gourmet, and the Don't Panic book. This was by far the best. It's the only one that divides the recipes into sessions, giving you a grocery list at the beginning of each section of what you'll need for all 5 recipes (though you could very easily just pick one to make, but this layout gives you the option of making several at one time.) The other two are just a compilation of freezer friendly recipes. There is a great variety of recipes, and they all look wonderful. I can't wait to try them! It is written in an easy-to-understand way, and the recipes aren't too complicated either. I am very happy with this book!!!

Meals to Freeze and Reheat.......2006-05-23

"A mini-session consists of choosing one main ingredient, such as chicken, and then preparing a group of chicken recipes in a single afternoon or evening. A mini-session usually involves only an hour or two of cooking rather than the eight to ten hours often required for a complete month of cooking." ~Deborah Taylor Hough

Deborah Taylor Hough has a talent for not only saving money (she saved $24,000) in five years, she knows how to cook once a week and then enjoy meals every night with her family. In this book she shares her secrets and tips and has divided the book into Mini-Sessions which include a shopping list, preparation instructions and recipes. So, for the Vegetarian Mini-Session you could make Vegetable Fried Rice, Ricotta & Broccoli Pie, Cheese and Vegetable Quesadillas and Three Cheese Lasagna. There are plenty of recipes for Tofu, Beans and Eggplant. The rest of the book is made up of pasta, tuna, crab, pork, beef, turkey and chicken. There seems to be something for everyone in this cookbook.

By using the ideas in this book, you can find ways to save money. Like if you find a sale on chicken, you can save money on the Chicken Mini-Session meals. Some of the recipes in this book include:

Marinated Lime Chicken
Mushroom Chicken Couscous
Sloppy Turkey Joes
Braised Beef
Pork Rice Skillet Bake
Crab Strata
Cool Lime Burritos
Eggplant Bake

While the chapters are designed for making more than one recipe at a time, each recipe can also be used to just make one meal to serve six people.

~The Rebecca Review

Good, but not for everyone.......2006-04-07

I picked up a copy of this book at the library because I wanted to see if I could save time and money by making meals in bulk. Being a vegan, I eat a lot of stirfrys, beans, lentils, soups and stews and I thought it would be easy to substitute some ingredients for the non-vegan ones. Unfortunately, this was not the case. The book suggested that you can make the recipes vegetarian by using TVP or tofu but it just doesn't work. So if you're not a vegetarian/vegan this book would be perfect for you.

Great condition. Arrived quickly........2006-01-29

I had no trouble with this transaction. The book arrived in new condition ahead of scheduled arrival time. Thanks.

How I Learned to Cook: Culinary Educations from the World's Greatest Chefs

Average customer rating:

Wicked funny tales of the dark side of the kitchen
A lot of fun to read
Lots of Fun and A Great Buy
More culinary gossip from big name memoirs.

How I Learned to Cook: Culinary Educations from the World's Greatest Chefs
Kimberly Witherspoon , and Peter Meehan
Manufacturer: Bloomsbury USA
ProductGroup: Book
Binding: Hardcover

Essays | Gastronomy | Cooking, Food & Wine | Subjects | Books

General | Cooking, Food & Wine | Subjects | Books

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Don't Try This At Home: Culinary Catastrophes from the World's Greatest Chefs
The Devil in the Kitchen: Sex, Pain, Madness and the Making of a Great Chef
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The Nasty Bits: Collected Varietal Cuts, Usable Trim, Scraps, and Bones

ASIN: 1596912472
Release Date: 2006-10-31

Book Description

In this spectacular sequel to Don’t Try This at Home, forty of the world’s greatest chefs relate true tales about learning to cook. Hilarious, touching, and always surprising, these essays cover everything from early adversity to unexpected, seminal triumphs. How I Learned to Cook is an irresistible treat for cooks (and foodies) of all levels of abilities, and includes stories by culinary giants such as Dan Barber, Mario Batali, Daniel Boulud, Anthony Bourdain, Gabrielle Hamilton, Fergus Henderson, Paul Kahan, Pino Luongo, Michel Richard, Norman Van Aken, and more.

Customer Reviews:

Wicked funny tales of the dark side of the kitchen.......2007-09-27

Next to eating and cooking, one of my favorite activities is reading about food. And in the last decade or so, there has been a plethora of choices now available to Americans -- cookbooks are one of the biggest selling sectors of the publishing world, the cult of the celebrity chef is booming, and the megamarts are swarming with new and exotic foods from around the world. Along with that, the American palate has been becoming more cosmopolitan and discerning, all of this adding up a nearly insatisable demand for knowledge and interest in the art of cuisine.

One aspect that I've really gotten to enjoy about life in the middle of food are the various accounts written by various chefs in the trade. There's something to be learned in these personal stories of culinary discoveries, failures and triumphs.

Edited by Kimberly Witherspoon and Peter Meehan, this includes more than forty stories, most of which are painfully funny, thoughtful, downright bawdy, and full of insights into what makes a chef. My favorites among the stories were those from:

Anthony Bourdain -- about the horrors to be found while shilling his book across the country. Terrificly funny, and downright rude in spots. I thought he was the most foul-mouthed chef around, until I heard Gordon Ramsey in a couple of his television programs.

Masaharu Morimoto -- this popular Iron Chef reveals that he had another passion besides food, namely baseball, and very nearly became a professional player in Japan. Talk about having to make choices!

Tamara Murphy's tale of an early experiment in baking had me rolling and just to make sure I had indeed read it right, went back and reread it just to make sure.

That's just a taste of what is in here. There are stories of irate, tantrum throwing chefs, drunk and/or drugged out line cooks, the mysteries of finally understanding an ingredient or recipe and other delights. Nearly everyone in this book are slighly on the oddball side of life, with just a little touch of craziness for good measure. Most of all, each one is very passionate about what they do, and it shows -- perhaps it is there which separate the merely good from those who make it great.

One thing that I've noticed to nearly every contributor in this book is that they have an incredible hunger for knowledge and food. None of them are arrogant enough to claim that that they know it all, nor do they shy away from admitting their mistakes. That takes a lot of courage in our modern world that demands perfection above all else. Another aspect that I found interesting was that nearly all of the chefs in this book had either attended the Culinary Institute of America (CIA) or had been taught their craft in France in apprenticeship programs.

All in all, this is a delightful gift for the foodie that you know, or perhaps the budding chef that you know. None of the stories are very long, and each one reveals an aspect of the cooking world that proves to be interesting. Others are wickedly funny, and will have you guffawing.

Recommended.

A lot of fun to read.......2007-07-07

I'm actually enjoying this collection of anecdotes more than I did "Don't Try This at Home" -- this is more down-to-earth and not as outrageous as the stories gathered in the first book. An excellent keep-in-the-car book for when you have five or ten minutes to kill, you can knock off a couple more chapters. This would make a great gift for someone who likes to cook or who likes to eat, and who doesn't like to eat?!

Lots of Fun and A Great Buy.......2007-06-22

This is a fun book. Not interviews with chefs but 5-7 page chapters written by each of them. Not so much "how I learned to cook" (which would probably be boring, anyway after about the 5th one), as "some of my adventures/experiences as a chef".

I agree with the other review for the most part, but wanted to post my 5 star response based on different expectations. If you enjoy reading the experiences of some of the best chefs (and food writers) around, and enjoy a mixture of emotions (from Rick Bayless's sweet and heartfelt reflections on how Julia Child affected his life to Tony Bourdain's entertaining experiences trying to demonstrate recipes while hawking books on tv), this is a fun read--with information about food and techniques and "how to get from here to there" somewhat embedded throughout i. \

A fun glimpse into the personalities and experiences of many familiar names (nicely organized alphabetically--Ferran Adria kicks it off). I enjoyed this book very much.

More culinary gossip from big name memoirs........2006-12-25

`How I Learned to Cook' collected and edited by Kimberly Witherspoon and Peter Meehan is simply a Part II of `Don't Try This At Home' edited by Witherspoon and culinary literary collaborator, Andrew Friedman in the place of Meehan. If the books were movies, they would probably be considered `exploitation' flicks, working off the interest in Tony Bourdain's `Kitchen Confidential' and a host of other culinary memoirs.

Not only is there less difference between the books than is suggested by the titles, this second volume shares most of the quirks and slight misrepresentations of the original volume. The following quote from my review of the first volume is exactly true of this new effort:

"Two things which are misleading from the title are the fact that some of the contributors are not among `The World's Greatest Chefs' (from the subtitle at the top of the page) and many of the incidents recounted in the book are less about cooking per se than about relations between people in the kitchen, between the kitchen and management, and between the kitchen (back of the house) and the wait staff (front of the house)."

We even have a very similar list of contributors, giving us the notion that the material for the two books was collected at the same time, and this second volume is `leftovers'. This is slightly misleading, as I believe the quality of the material in the two books is roughly the same. Note that while several of the contributors such as Mark Bittman, Anthony Bourdain, Marcella Hazan and Tamasin Day-Lewis are not among `the world's greatest chefs', they ARE among the world's most articulate culinary writers! In fact, the party line on Bourdain is that he is actually a much better writer than he is a chef (Witness his self-confessed cheating at the CIA when he sneaked bouillon cubes into his stock making classes).
That is not to say we don't have a fair serving of true 'worlds greatest chefs' such as Ferran Adria, Mario Batali, Rick Bayless, Daniel Boulud, Tom Colicchio, Pierre Herme, Michel Richard, Eric Rippert, and Norm Van Aken.

Some of the lessons in these essays may be accidental. For example, Mark Bittman's piece says practically nothing about how he learned how to cook, but it speaks volumes about the difference between someone who writes about cooking and a professional cook. I can imagine that if a talented chef such as Tom Colicchio were put into Bittman's position of discovering they had to cook for a party of eight with four hours to go, Colicchio would have handled it in a walk, without even breaking a sweat.

The level of true culinary information is also, like the earlier volume, pretty slim. One group of `accidental' lessons is the extent to which those two great teachers, Julia Child and Madeleine Kamman were respected by their counterparts among the up and coming ranks of professional chefs. It also gives a small glimpse into the differences between the unflappable Child and the sometimes petulant Kamman.

A third type of lesson is some insights into the vast difference between the qualities of two different kitchens with roughly equal reputations. One example reveals how horrible it was for a Chez Panisse alum to find themselves staging at a Michelin two star restaurant which practiced sanitation poorer than a second rate Jersey diner. One would like to think this kind of thing reported so graphically by George Orwell in `Down and Out in London and Paris' had disappeared with the advent of the Michelin guides and their copiers, but apparently it has not.

My final verdict on the first volume is the same as my findings on this one. To wit:

"In many ways, this book is the culinary version of `The world's funniest pets'. It's a guilty pleasure which may contribute to your understanding of human nature, but it is not likely to help your cooking one wit. The greatest impression I get from the book is the difference between the professional culinary workplace and the kind of technical, research oriented business office with which I am familiar. ... I do get the sense from this and other sources that the professional kitchen is a human pressure cooker where tempers get as hot as the sautéed sole, about as often as that fish may be ordered.

Thus, I found this book remarkably entertaining and informative, but not for the reasons you may gather from the cover or the editors' introduction. If you liked `Kitchen Confidential', you will certainly like this book." On the other hand, if you are really interested primarily in culinary education, invest in Child's 'Mastering the Ard of French Cooking' or Kamman's 'The New Education of a Chef'!

The Absolute Beginner's Cookbook: or, How Long Do I Cook a 3-Minute Egg?

Average customer rating:

My first and best cookbook
The Absolute Beginner's Cookbook: or, How Long Do I Cook a 3-Minute Egg?
NOT for beginners. Assumes a lot.
You cook a 3-minute egg for 3 minutes.
What I was looking for.

The Absolute Beginner's Cookbook: or, How Long Do I Cook a 3-Minute Egg?
Jackie Eddy , and Eleanor Clark
Manufacturer: Gramercy
ProductGroup: Book
Binding: Hardcover

General | Cooking, Food & Wine | Bargain Books | Stores | Books

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General | Cooking, Food & Wine | Subjects | Books
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Help! My Apartment Has a Kitchen Cookbook: 100+ Great Recipes with Foolproof Instructions
Where's Mom Now That I Need Her?: Surviving Away from Home

ASIN: 0517221705
Release Date: 2003-03-04

Book Description

For those who are clueless in the kitchen--who can tell the difference between the stove and refrigerator, but turning groceries into leftovers--this is the cookbook for them! With fun B&W illustrations throughout, tasty meals such as One Step Lasagna, Busy Day Ham Wellington, and Overnight Crab Casserole are a snap to make--and will even impress family and friends. Transform culinary tragedies into triumphs with this helpful guide.

Customer Reviews:

My first and best cookbook.......2007-01-22

My mother valued her solitude in her kitchen, and so I didn't know a thing about cooking when I decided to make my new girlfriend dinner. Thanks to this cookbook, the first meal I ever cooked was a cheese souffle, and because of the book's never-fall recipe I looked like a culinary genius. It's now seventeen years later and I'm married to that woman, and both of us still return to this book. When my two children are ready to cook I'll be buying them copies.

The Absolute Beginner's Cookbook: or, How Long Do I Cook a 3-Minute Egg?.......2006-08-23

It's perfect for my boyfriend who is learning to cook and asked for "cooking for dummies" but I saw this book and the excerpt I read was great so I got it instead.

NOT for beginners. Assumes a lot........2006-03-25

This is overall an excellent cookbook. It's simple, easy to follow, and has good recipes. Not great but good. That being said, this is NOT a book for the absolute beginner. It assumes that you know a lot of basic terminology and technique, which is really stupid considering the title.

The book is marketed for people who don't know how to boil water, and yet on the very first page it tells you to fill a saucepan with cold water and immerse an egg. A SAUCEPAN? I don't know about you, but when I was a beginning cook, I called that particular item "a pot" -- the word saucepan is correct, but you'd need to be a culinary sort of person to know that a saucepan is not a pan at all, that is, not an object which is wide and round but only an inch deep. A novice cook sees the word PAN and thinks of a skillet\spider\frying pan. Most people do; it's an understandable error.

I gave my sister this book and asked her what she'd do when confronted with the instruction to fill a saucepan with cold water and immerse an egg. She went into the cupboard, took out a 14" frying pan about half an inch deep, filled it with water, and stuck the egg in. The egg was about three times as high as the sides of the pan. My sister isn't stupid, she just doesn't know that a saucepan is actually a small pot. Nobody who buys a book titled "How Long Do I Cook a Three-Minute Egg?" is going to know that!

After this, the book goes on with such instructions as, "dice the vegetables finely" ... um, dice? What does dice mean? Oh, it means to chop up? How was I supposed to know that? Into what shape do I chop? How big should the shapes be? How thin is finely? The book says nothing, so if you're unfamiliar with a fine dice, you're screwed.

After that, here's the book telling us "allow to simmer for half an hour" without ever bothering to mention what simmer means. Is it high heat? Low? The same heat I was cooking on before? Does it mean there are bubbles in the liquid? Again, no explanation whatsoever.

As I stated, this is a great book, but I cannot stress enough how it is NOT FOR BEGINNERS.

You cook a 3-minute egg for 3 minutes........2006-03-22

Firstly, I enjoyed this book and its contents. It's great for one of two people. Either a child or possibly someone who's mother has made every meal for them since they were born and have to move out to go to college. Many of the things were far too simple. If someone wanted to make pasta sauce then they want to make it. They don't want to buy a can of some companies sauce and put their own spices in it. Also, the recipies are simplified and can make think taste not as great as you might have hoped. Other than these few things I think it's fantastic and it does have quite a few recipies that are going to be new to anyone most people picking it up.

What I was looking for........2006-02-26

I bought this book as a gift for my grandchild who wants to start cooking. As I looked though it, I was pleased at its contents. It has the basics explained well with recipes that are simple but not so simple as to be boring. Actually my daughter has used it (mother of the child I bought it for)and was pleased with the recipe she used. I would recemmend this book to anyone interested in beginning cooking.

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