Average customer rating:
- A spellbinding look at the war from the trenches
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A Damned Iowa Greyhound: The Civil War Letters of William Henry Harrison Clayton
Manufacturer: University Of Iowa Press
ProductGroup: Book
Binding: Paperback
 General
| Biographies & Memoirs
| Subjects
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United States Civil War
| Military
| Leaders & Notable People
| Biographies & Memoirs
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| 19th Century
| United States
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| United States
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| State & Local
| United States
| Americas
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| Civil War
| United States
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General
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ASIN: 158729608X |
Book Description
William Henry Harrison Clayton was one of nearly 75,000 soldiers from Iowa to join the Union ranks during the Civil War. Possessing a high school education and superior penmanship, Clayton served as a company clerk in the 19th Infantry, witnessing battles in the trans-Mississippi theater. His diary and his correspondence with his family in Van Buren County form a unique narrative of the day-to-day soldier life as well as an eyewitness account of critical battles and a prisoner-of-war camp.
Clayton participated in the siege of Vicksburg and took part in operations against Mobile, but his writings are unique for the descriptions he gives of lesser-known but pivotal battles of the Civil War in the West. Fighting in the Battle of Prairie Grove, the 19th Infantry sustained the highest casualties of any federal regiment on the eld. Clayton survived that battle with only minor injuries, but he was later captured at the Battle of Stirling's Plantation and served a period of ten months in captivity at Camp Ford, Texas. Clayton's writing reveals the complicated sympathies and prejudices prevalent among Union soldiers and civilians of that period in the country's history. He observes with great sadness the brutal effects of war on the South, sympathizing with the plight of refugees and lamenting the destruction of property. He excoriates draft evaders and Copperheads back home, conveying the intra-sectional acrimony wrought by civil war. Finally, his racist views toward blacks demonstrate a common but ironic attitude among Union soldiers whose efforts helped lead to the abolition of slavery in the United States.
Customer Reviews:
A spellbinding look at the war from the trenches.......1998-09-18
A wonderful compililation of letters from an infantryman in an Iowa regiment. Sgt Clayton was involved in actions in Missouri, Louisiana, and Alabama, including a stint as a confederate prisoner. Narrative anb pictures by Dr. Elder really rounded this book out. Clayton was an excellent writer and gives incredible insight into army life and the fighting of the civil war. Best of all you get a flavor for the general perceptions of the common soldier, the ones charged with the dirty work.
I thoroughly enjoyed this highly readable book, in fact resented any interruptions while trying to read it. Thank you, Dr. Elder!!
Average customer rating:
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Selected Memories of a Defense Dilettante
Marvin Stern
Manufacturer: Xlibris Corporation
ProductGroup: Book
Binding: Hardcover
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| Biographies & Memoirs
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Scientists
| Professionals & Academics
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General
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| Professional & Technical
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ASIN: 0738865826 |
Book Description
These memoirs of Marvin Stern's personal experiences illustrate some of the ways in which scientists and technologists were able to utilize their technical skills in an attempt to strike a balance between national security, international security, and thereby the security of mankind.
Customer Reviews:
Haiku Review--Chiropractic First.......2006-12-31
subluxation stinks!
Align the spine for pure health:
Messages run clear!
One of the best books on chiropractic philosophy.......2004-04-10
This book is excellent because it tells why adjustments are given--to correct subluxations. It talks about innate and so forth. However, sometimes it's a little scary how some members of the chiro profession worship B.J. and D.D. Palmer. Forms of adjustments have been around for thousands of years from the Romans, Greeks, Chinese. Yes, I know, they were not specific, they did manipulations. Anyway, chiropractic works, it has been working for thousands of years in one form or another. However, it works greater now because now it is specific--targeted to removing nerve interference and correcting the subluxation. I also, highly recommend.
National Board of Chiropactic Part IV Study Guide: Key Review Questions and Answers
vol 1, isbn: 0974328766
vol 2, isbn: 0974328774
These study guides are awesome for the Part IV exam. The best out there.
Once again Chiropractic First is so important for the chiropractor to be successful in practice. This is because this book gives the reasons why a chiroprator is giving an adjustment, which will make patients realize how important it is to correct a subluxation.
Chiropractic First of Portland, OR recommends this book........2004-01-02
Here at Chiropractic First, LLC in Portland, OR we love this book. We encourage our patients to read it and to increase their health care knowledge about Chiropractic. This book accurate explains Chiropractic in an easy to understand model. It stays true to the nature of Chiropractic as is was first designed, it's philosophy, art and science. We love Chiropractic First. Even though we did not write this book we wish we had. Call or visit us if you have questions about Chiropractic at c1pdx.com.
For open minded people.......2003-09-09
If you're locked in the "medical model" of treating sickness and disease, you probably have no interest in chiropractic or any other "alternative" health care system. So, this book won't be for you. But if you are looking for a better way to approach health and wellness and want an easy-to-read introduction to chiropractic, this book is excellent.
If you notice, most of the people who criticized the book hated chiropractic to begin with -- it's not surprising that they rated the book so low. But that's just their prejudice showing.
This book clearly notes that chiropractic isn't a "cure all" == it is merely (merely??) a way for us to allow our bodies to work properly, the way they were meant to work. It's no wonder the medical profession (and its proponents) fear it.
The book is thorough and easy to read, with plenty of real-life cases to prove the points made. A good companion book is "Chiropractic Works."
Balderdash!.......2003-05-12
I have reviewed this book and find that, even today, 108 years after D. D. Palmer "discovered" chiropractic, that Rondberg and many of the other reviewers still cling to this yet to be proven "subluxation" and "nerve flow" theory. No one has yet, to scientifically prove that a "subluxation" in the chiropractic sense, actually exists. There has never been any credible published information concerning the relationship of the "subluxations" to organic disease (skin problems, problems walking, diabetes, heart disorders, liver disease, etc). To publish such a book in today's world is irresponsible and leads false hope to people who need true help. It is true that the human body does have the ability to heal itself, but certainly not by the use of spinal adjustments to correct "subluxations." The book reads like a comic book. An Avid Consumer Healthcare Advocate in the USA.
Book Description
“Anyone can cook in the French manner anywhere,” wrote Mesdames Beck, Bertholle, and Child, “with the right instruction.” And here is the book that, for forty years, has been teaching Americans how.
Mastering the Art of French Cooking is for both seasoned cooks and beginners who love good food and long to reproduce at home the savory delights of the classic cuisine, from the historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas. This beautiful book, with more than one hundred instructive illustrations, is revolutionary in its approach because:
• It leads the cook infallibly from the buying and handling of raw ingredients, through each essential step of a recipe, to the final creation of a delicate confection.
• It breaks down the classic cuisine into a logical sequence of themes and variations rather than presenting an endless and diffuse catalogue of recipes; the focus is on key recipes that form the backbone of French cookery and lend themselves to an infinite number of elaborations—bound to increase anyone’s culinary repertoire.
• It adapts classical techniques, wherever possible, to modern American conveniences.
• It shows Americans how to buy products, from any supermarket in the U.S.A., that reproduce the exact taste and texture of the French ingredients: equivalent meat cuts, for example; the right beans for a cassoulet; the appropriate fish and shellfish for a bouillabaisse.
• It offers suggestions for just the right accompaniment to each dish, including proper wines.
Since there has never been a book as instructive and as workable as Mastering the Art of French Cooking, the techniques learned here can be applied to recipes in all other French cookbooks, making them infinitely more usable. In compiling the secrets of famous cordons bleus, the authors have produced a magnificent volume that is sure to find the place of honor in every kitchen in America.
Customer Reviews:
THESE BOOKS IS ALL THAT I NEED!.......2007-09-30
I have the Volume I and II. You really don't need another Cook Book. These are my all time favorites. I highly recommend these books. I am a Professional Chef and I find myself always going through these Cook Books. I mean, that is all I really use. Not only for seasoned Cooks but specially for not so experienced Cooks. These books are the real "deal". If you like to cook you got have these.
Hard to find volume, found!.......2007-09-06
My wife and I have been looking for Volume one for ages, without luck.
This book came out as a 20th anniversary edition. Maybe other websites carry
this now, but it was easy to find on Amazon.
The classic best.......2007-08-11
I bought it for my daughter for Christmas. Then I bought a new oven for myself with plans to borrow the book to get good at making French bread Julia's way. For anyone interested in high quality cooking, this is a must have for the book shelf.
Great Book.......2007-07-20
It is painfully obvious alot of thought went into this book,but then again what would you expect from a master like Julia Child.I am in the reading stage and have'nt made any recipes yet,but was impressed early.This book is for anyone that loves to cook,amateur like me or pro.
Appreciative of Speedy Delivery........2007-07-13
Overseas 'customers'of Amazon are disadvantaged by the price of postage and often waiting time therefore it was gratifying to get 'Mastering the Art of French Cooking' within a few days. It is helpful for our customs if such packages are marked 'BOOK ONLY'. The book was in prisine condition. All books I have bought through Amazon have been in the condition stated but occasionally have taken a long time to arrive.
Jan Birmingham, Sydney.
Customer Reviews:
Still the best!.......2007-09-21
MASTERING THE ART OF FRENCH COOKING may have been the first cookbook I ever bought--as a new bride, way back when--and, decades later, it remains the best.
Though the authors now are cooking in heaven, in their day, during the early 1960s, Julia Child and her partners changed the way that America thought about food.
They broadened the awareness of American cooks, and taught us that there was more to cuisine than roast beef and overcooked vegetables: radical concepts at that time. They introduced us to a new battery of utensils, and a new palette of seasonings. Our kitchens never have been the same.
Even today, their recipes remain the best of class and their dissertations on technique remain unequaled in contemporary food writing.
If you are going to have just one cookbook, then MASTERING THE ART OF FRENCH COOKING is that book...if you are going to add a second cookbook, go for Volume Two.
Book Description
Here is the sequel to the great cooking classic. Each of the new recipes is worked out step-by-step, with the clarity and precision that are the essence of the first volume. 5 times as many drawings as in Vol. I make the clear instructions even more so.
Customer Reviews:
An Oldie but goodie.......2007-03-26
Very helpful. I have been trying to figure out how to make my french bread crust crispy. The directions of Julia came about as close as you can get without a commercial oven.
A necessary, superb finish to the complete work.......2004-04-07
Rarely are we able to say with certainty that a book is at the top of its subject in regard and quality. This book, the continuation of `Mastering the Art of French Cooking' by Julia Child and Simone Beck is certainly in that most unique position among cookbooks written in English and published in the United States.
This volume is truly a simple extension of the material in the original work, which was recently published in a 40th anniversary edition by its publisher, Alfred E. Knopf and its principle author, Julia Child. As told in Ms. Child's autobiography, the original manuscript brought to Judith Jones at Knopf ran to over a thousand printed pages. About two fifths of that material was put to the side and most of it appears in this second volume. All this means is that you are unlikely to really have a full coverage of the subject of French Cooking as intended by the authors unless you have both volumes.
The first chapter has a clear sign that this volume rounds out the work in that it gives soups a much more thorough coverage than the first volume. Most importantly, it includes recipes for that quintessential French dish, bouillabaisse. To complement this subject is coverage of seafood such as a tour of the anatomy of a lobster that would put seafood specialist cookbooks to shame.
The biggest single addition to the subject in this book is its coverage of baking and pastry. Here is one place where the book may be seen to diverge from its focus of the French housewife's cooking practice. As the book states clearly in the first chapter, practically no baking is done at home, since there is a Boulangerie on every street corner. I generally find the level of detail on baking in cookbooks specializing on savory dishes to be much too light to give the reader an adequate appreciation of the subject. This book covers baking with a level of detail which would make most baking book authors blush. A sign of this deep, quality coverage is the diagrams used to illustrate baking techniques. The line drawings typically succeed where photographs do not in that they can be easily incorporated into the text and the drawing can eliminate extraneous detail and show the reader only what is important in understanding the technique. The section on making classic French bread ends with a `self-criticism' section we may nowadays call a debugging section. It lists several different things that may go wrong with your product, and how to fix them. I would recommend this book to anyone interested in only baking, let alone the rest of us.
The quality of presentation continues with the coverage of pastry. Some books on pastry give one pie dough. Some good books on pastry may give three or four. This book gives eight, with a clear indication of the differences in when to use the various doughs. Some books on pastry describe how to make puff pastry. This book gives a really complete explanation, with abundant diagrams. I suspect that very few people want to make their own puff pastry, but anyone who uses store-bought pastry will benefit from knowing how it is made. This section is worth five different expositions on the subject on the Food Network rolled into one.
Another major subject untouched in the original volume is the long chapter on Charcuterie. That is, the techniques needed to make sausages, salted pork and goose, pates, and terrines. Like the description of puff pastry, this chapter contains a lot you may never need, but then again, I am a great believer in serendipity. You never know where you may hit upon an idea to add interest to you cooking practice. The simplest product you can garner from these techniques is the method for making breakfast sausage, which needs no casing. The subject really wakes up when you realize that the subject arose as a method for preserving meats, just like canning and pickling were developed to preserve fruits and vegetables. If economy and the old hippie / whole earth catalogue ethic are your thing, this is something you will want to check out. And, I have seen this subject covered in recent books such as Paul Bertolli's `Cooking by Hand', and this book's coverage of the material is more useful.
Another gem in this book is the coverage of desserts, including frozen desserts, custards, shortcake, meringue, charlottes, and on and on and on. The guidance on novel uses of puff pastry has probably been a source for more TV shows on the subject than you can count on your fingers. The recipe for leftover pastry dough is just another indication of how practical the material in this book can be.
The appendices contain `stuff' that virtually no other cookbooks touch. One contains a cross listing of recipes for meat and vegetable stuffings. I did not have enough room in my review of volume one to cite the quality of the material on kitchen equipment. As both books have been updated several times since the early sixties, both contain modern tools such as the food processor and the latest heavy-duty mixer attachments. Aside from being as complete a catalogue of hand tools I have ever seen, I find the presentation done with the kind of good humor which was the hallmark of Julia Child's PBS shows.
The last major feature of this volume is a two-color index that covers both volumes. Please be warned. These books have neither simple cooking nor low calorie dishes. The object of this style of cooking was to make the very best of inexpensive ingredients.
Each page offers more reasons to be impressed by this work. Any true foodie should be ashamed if they do not own and read these volumes.
good, informative, easy to use book.......1998-10-20
Julia Child is a master in the art of French cooking. I read this book after reading her biography. I am 15 and all I have seen of Julia Child is her in her old age.... I highly suggest buying thid book and also Volume I which has a phenominal recipe for French Onion Soup. Jen
Product Description
These famous authors continue to tell us how to cook in the French Style - everything from soup (including lobster bisque)to Walnut Cake. "Ecole Des Gourmandes" copied from verso of half title.
Book Description
You’ll love this intimate portrait of the inimitable Julia Child by Nancy Verde Barr, her executive chef and friend for twenty-four years. Brimming with anecdotes, memorabilia, and snapshots, Backstage with Julia conveys Julia’s generosity, her boundless energy, and her love of food and life. This loving memoir celebrates the adventurous, unassuming essence of the chef who seasoned American palates and heightened our appreciation of food.
Customer Reviews:
Poignant, powerful and lyrical .......2007-06-18
Nancy Barr writes beautifully. This sweet-spirited account of her decades with Julia Child provides an insightful, well-integrated, honest, clear lens with which to get one more glimpse of the beloved Julia who inspired and taught so many of us, so well, for so long. Backstage with Julia is a joy to read. Then I headed to the kitchen and started pulling out copper pans, a chickeny chicken, herbs and quantities of butter. Thank you, Ms. Barr!
Amazon.com
Julia Child's 1961 Mastering the Art of French Cooking, followed by her television series The French Chef, brought continental cuisine to suburban American kitchens, and home cooking has never been quite the same. (Who hasn't, at least once, made their chickens dance before roasting them?) The book, coauthored with French colleagues Simone Beck and Louisette Bertholle, explains both the whys and the hows of French cuisine, giving explicit instruction in everything from the perfect béchamel sauce to airy and crispy profiteroles. That the book has remained in print is a testament to its clarity and usefulness. Today's health-conscious home cooks can simply go a bit easier on the butter and still benefit from Child's Cordon Bleu experience.
Book Description
In 1961 Julia Child, Simone Beck, and Louisette Bertholle, collaborating on the first volume of Mastering the Art of French Cooking, began a virtual revolution in American cookery. In the years that have passed, as their book has found its way into almost 700,000 American families, and as Julia Child has been seen across the country on her French Chef programs broadcast by Public Television, a whole generation has been inspired to new standards of culinary accomplishment. The classic Volume One, acknowledged to be one of the great cookbooks of our time, is now joined with its sequel, published in 1970 -- a new collection of recipes from the country kitchens and haute cuisine of France, carefully chosen and adapted to American requirements by Julia Child and Simone Beck, and designed both to enlarge the repertoire and bring the reader to a new level of mastering the art of French cooking.
Customer Reviews:
WOW-The Very Best Cookbook of any cuisine.......1999-09-22
I became interested in cooking when I moved out of the dorm in 1970. The quest for good food led to a life-long passion for honest good food. The French approach eating with a sincereity Americans lack. Julia has been able to present classic French Cuisine to generations of Americans. This set of two volumes contains the essence of French cooking that will serve as a foundation to wherever one travels on the food road. Mine is almost disentegrating from years of loving use, and I am replacing one for the library, but plan to continue to use my dog-eared friend!
Can make anyone into a French Chef.......1998-12-13
I discovered this cookbook several years ago and, at least gastronomically, it changed my life forever. The recipes are broken down into the absolute simplest steps possible. The sauces are phenomenal. One can finally appreciate the notoriety that French cooking has (deservedly) earned by preparing and tasting any of these recipes. Julia has confirmed me as a French cooking fan!
To me this book is irreplaceable, so I'm ordering a new one........1998-08-24
With the help of this book, I taught myself to cook using the basic French cooking instructions in the book. Thirty some years later, after two-year's work/study in a small (then non-accredited) cooking school, I still refer to it. I refer to it for many reasons, least of which is to jog my memory. My ancient copy (circa 1960?) is coming apart at the binding, so I need to replace it. This book is inspiration!
Best base cooking book in my kitchen book shelf.......1997-05-04
I am using regularly this book as a practical user guide manual
when it is my job to prepare a good and delicous dinner for family on Saturday evenings.
The receipts and workflows of making meals are detailed and easy to follow.
Risto Salmela
Customer Reviews:
If have lots of time and are a chemist at heart, you will make FABULOUS pastries.......2007-08-21
I borrowed this book from the library when unemployed during the dotcom bust, and made the "Gateau Clichy", sometimes known as an "Opera Cake", and won first prize in a local pastry contest. It was a LOT of work, and you need to be really precise in your weighing an measuring, and cleaning -good marks in college level organic chemistry was a big advantage - but oh MY was it worth it! The house smelled like a French Patisserie all weekend, beautiful smells of rich chocolate and fresh roasted coffee, and the buttercream came out perfectly
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