F. W. Harvey: Soldier, Poet

Book Description

F.W. Harvey was one of a generation whose lives were splintered by the First World War. He joined the 5th Battalion of the Gloucestershire Regiment only days after war was declared, and was among the first Territorials to land in France. As a Lance-Corporal he was awarded the Distinguished Conduct Medal for "conspicuous gallantry" followed by a commission. He survived the Somme offensive but was captured in August 1916 and spent the rest of the war in POW camps. A contemporary of Owen, Sassoon and Thomas, he wanted nothing more when "at rest" than an interval of quiet in which to set down in verse his longing for his Gloucestershire homeland, his outrage at the waste of war, his joy in comradeship, his humour and his unflinching faith. This biography contains many of the poems, including the world-famous "Ducks", and is illustrated with a wealth of contemporary photographs.

Average customer rating:

A highly personal, anecdotal, and engaging presentation

Chasing the Rainbow: Recurrences in the Life of a Scientist
Robert Greenler
Manufacturer: Elton-Wolf Publishing
ProductGroup: Book
Binding: Hardcover

General | Biographies & Memoirs | Subjects | Books
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ASIN: 1586190512

Book Description

This book describes the author's experience in the process of moving from child to scientist. It is a personal account that will be read with interet by a young person contemplating a career in science, by a scientist who has gone through such a process, and by a nonscientist who has an interest in how the enterprise of science works.

Customer Reviews:

A highly personal, anecdotal, and engaging presentation.......2001-03-02

Robert Greenler is Emeritus Professor of Physics at the university of Wisconsin-Milwaukee, where he has been a member of the faculty for the past 30 years. He has published eight research papers, given almost five hundred invited and contributed talks, and has received numerous awards, including selection as a Fellow to the American Association for the Advancement of Science. Greenler brings his many years of experience as an educator and scientist to his autobiographical book, Chasing The Rainbow: Recurrences In The Life Of A Scientist. In a highly personal, anecdotal, and engaging presentation, Greenler presents the reader with the human face of science as he touches on a wide spectrum of personalities, events, discoveries, and phenomena that influenced or enhanced our understanding of the natural world. Chasing The Rainbow is enthusiastically recommended reading for anyone aspiring to a science career or with an interest in how we explore the world around us through the means and investigatory frameworks of science.

Book Description

Sustained abstinence from an addiction is only the first stage of recovery; real recovery begins with Stage II--the rebuilding of the life that was saved in Stage I.

Customer Reviews:

Healthy and reasonable directions for recovery.......2007-10-10

I think this review was well thought out and careful to guide the recovering person to higher goals toward truth and happiness. I love the natural ability the author shows to point toward rigourous change without a demanding tone. Instead, Earnie Larson uses terrific examples to show, first hand, what illusions we (in the recovery community) can be susceptible to and how to find our way out of them.

I appreciate the vision and respect this book gives to our progression. But, the only trouble one may have is the book may be too idealistic without delving deeper into how our destructive habits (and issues of that nature) developed; a book like that would be much, much thicker. With the shame a person might finds themselves in, to say "stop doing that (being negative toward yourself)" doesn't cut it. Only a few times, this book may leave us short of that notion that a miracle (by God) is needed to break a negative cycle (that Spiritual means is the way out).

Be happy in Recovery.......2001-03-08

This book was not critical in my efforts to get sober, however with out it I could never have become as happy as I am today. I suggest that all people in recovery read it. This book first opened my eyes to the possibility that I could define recovery for myself, I did not have to rely on someone else's definition. I aimed for the sky, after being miserable most of my life I defined recovery as waking up happy every morning. Now I Do! This was just a beginning I continue to use this idea to change my life.

This has been one of my most important recovery tools........1998-08-23

Stage II Recovery has guided me through the past eight years of my recovery. It was very important for me to be able to understand and define recovery and my particular goals. Each year, on my anniversary, I re-read this book and come up with ONE THING to work on during the year. I use the book as a way to review my progress and to keep me on line with my recovery goals. I have found that this simple, easy to read book has provided me with the guidance I need to not only maintain my sobriety but to learn to experience a full life worth living.

Average customer rating:

excellent book !

Great even for the amateur cook

Professional Cooking, Trade Version
Wayne Gisslen
Manufacturer: Wiley
ProductGroup: Book
Binding: Hardcover

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

Professional Baking

Professional Cooking, College (With CD-ROM)

Garde Manger, The Art and Craft of the Cold Kitchen

The Professional Chef, 8th Edition

Professional Cooking, College Version, Study Guide

Accessories:

Professional Cooking, College Version, Study Guide

ASIN: 047166376X

Book Description

On Professional Cooking:

"This book has a place in the library for all who want to understand and build their basic cooking skills."
-The American Institute of Wine and Food

On Professional Baking:

"An encyclopedic and clear handbook of things to do with your oven, from challah to specialty meringues and mocha roll; even some unbaked desserts for sweet tooths are tucked in at the end of this textbook."
-The Wall Street Journal

Wayne Gisslen's Professional Cooking has been used by hundreds of thousands of chefs to master the basics of their craft. Packed with more than 1,200 recipes and more information than ever before, this Sixth Edition of the cornerstone resource offers complete, step-by-step instruction in the cooking theory and techniques necessary to succeed at the professional level.

Special features include:

Over 100 new recipes - including new recipes for meats, poultry, vegetables, and grains, as well as a new chapter on cooking for vegetarian diets
Expanded and updated information-featuring a contemporary look at presenting and a detailed history of modern food service
Superb photography - nearly 1,200 illustrations and photos highlighting ingredients, step-by-step techniques, and plated dishes

Customer Reviews:

excellent book !.......2007-09-21

The book had it all !!! it is amazing how good the book is ..I recommend it 101%

Great even for the amateur cook.......2007-03-12

This book is superb - whether you're a professional or just love to cook. I took a one-night class and this book was the reference the chef referred to again and again. It has everything you'll need to grow your cooking skills - can't recommend it enough.

A side benefit - your math skills will improve because the recipies are designed for large groups. Your division skills will grow greatly!

About Professional Baking: The Essentials (Trade Version)

Average customer rating:

About Professional Baking: The Essentials
Excellent book!
about professional baking
Best baking book out there

About Professional Baking: The Essentials (Trade Version)
Gail Sokol
Manufacturer: Cengage Delmar Learning
ProductGroup: Book
Binding: Hardcover

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ASIN: 1418051438

Book Description

About Professional Baking provides a unique presentation of the principles of baking for the culinary enthusiast. Each of the 14 chapters covers one or a group of related concepts and contains introductory narrative and background information; an exemplary recipe; and a series of culinary lessons. Additional recipes are presented in each chapter, and a step-by-step, full-color series of photos accompanies each culinary lesson. The special features of this text include discussions of science-related topics; pastry history; Professional Profiles that highlight important culinary figures; and numerous tables, charts, and photographs designed to explain the principles in recipes. The unique presentation of material, the author's accessible writing style, and the numerous recipes provided makes this the most appropriate baking book on the market.

Customer Reviews:

About Professional Baking: The Essentials.......2007-06-13

The book is in excellent condition. It is very informatve and well worth the cost.

Excellent book!.......2007-01-28

If you've ever baked, want to learn to bake or have an interest in baking, this is the book for you. About Professional Baking: The Essentials contains over 700 detailed full-color photographs throughout of both the process and the finished product, as well as diagrams and charts.

Gail Sokol is an award-winning professional baker and baking instructor in the culinary arts industry. She definitely brings her expertise into full play in this must-have book which features 125 fully kitchen-tested recipes written in an easy-to-comprehend format and clearly stated objectives.
I consider myself to be an experienced and competent baker but I can't begin to tell you how much knowledge I've realized from this book.
About Professional Baking: The Essentials gives you the very basic principals and fundamentals of working with yeast, straight and laminated doughs, pies and tarts, quick breads, cakes, frostings, frozen desserts and dessert sauces, cookies, chocolate, and even healthy baking which will have you baking like a true professional.

Each recipe is written with explanations of how the ingredients should look at each stage of preparation. Measurements are given in U.S., Metric and Baker's percentages. There is a chapter is a troubleshooting chapter. General problems are identified and addressed, followed by reasons for the problems and, if applicable, solutions to those problems. Appendix chapters include baking tools and proper preparation of cake pans, all with explanatory photographs.

About Professional Baking: The Essentials will become your bible of baking.

about professional baking.......2006-11-12

I have use dthis book and was not impressed with the content. I felt that it focused too much on issues that where not as important (ie, milling of flour) yet failed to address in depth the importance of chemical reactions which occur in the baking process. The overall set up of the book is odd as well, compared to other teaching text that are available. And as an aside to the person who wrote this rival Julia Child. I beg to differ try a few more of the recipes then report back. Julia Childs recipes ALWAYS come out perfect!!

Best baking book out there.......2006-09-23

This is the best book on baking I've seen. It is easy to understand and has so many glossy photos and step by step instructions. I'm a pretty bad cook, and I was able to make all of the recipes I tried -- first time! I also really like the professional profile section, and reading about the different pastry chefs. All-in-all, this is a great book. It actually rivals my favorite cookbook of all time, by none other than Julia Child herself. Her's is my favorite cookbook, and now this one is my favorite baking book. Gail Sokol must be the Julia of our generation. And I'm not exaggerating... this really is a great read, and extremely helpful. I have learned so much from it, and have learned that baking is not as scary as I used to think it was. And it actually can be fun! Now that I'm learning how to bake properly, I find it is really quite relaxing. All of the shows on TV make baking seem too sciency and complicated, but Sokol does not. I'd recommend this book to everyone!

On Cooking: Techniques From Expert Chefs, Trade Version (3rd Edition)

Average customer rating:

Excellent resource
On Cooking
Culinary Arts.
For future chefs and instructors
1 Word Wow!

On Cooking: Techniques From Expert Chefs, Trade Version (3rd Edition)
Sarah R. Labensky , Alan M. Hause , Sarah Labensky , and Steve Labensky
Manufacturer: Prentice Hall
ProductGroup: Book
Binding: Hardcover

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ASIN: 0130618659

Amazon.com

On Cooking is a celebration of the culinary arts that will benefit anyone considering cooking as a profession, as well as serious amateur cooks who want to improve their skills--particularly in butchering and charcuterie. Wolfgang Puck, Mark Miller, and Alfred Portale are just 3 of the 30 chefs who share with us their combined wisdom and know-how.

This mighty encyclopedia covers a wealth of subjects, including nutrition, food safety, and standardizing a recipe. The book does assume a fair amount of culinary knowledge and expertise when it comes to proper textures, cooking times, and accurately judging "doneness." There are recipes for more than 700 dishes, including classics such as Turnedos Rossini and Crabcakes Benedict--as well as the basics for making great sauces, stocks, soups, pastry, and so forth. New-style cooking also features prominently, with a delicious recipe for Duck Prosciutto with Fresh Mango being a fine example. On Cooking: Techniques from Expert Chefs is quite an achievement.

Customer Reviews:

Excellent resource.......2006-06-02

On Cooking is an excellent resource for basic and mid level food knowledge. Besides recipes, On Cooking provides insights into food safety, nutrition, menu planning, history, knife skills and many other basics. On Cooking also contains many useful and tasty recipes to reinforce the skills presented in the book. On Cooking is an excellent "general" cookbook containing everything from salad dressings to desert. You should note that if you are a student and this is a required text, there are 2 versions of On Cooking under each edition. One being the complete version sold to institutions and another (probably available on Amazon) with a couple chapters removed and having a green cover instead of white. I'm not sure why this is done but you should know what your getting when you but it.

On Cooking.......2006-03-09

Excellant how to text. Covers all cooking methods and foods. We used it as a text in Intro to Culanary Arts at the local Vocational School.
I will use it forever as a reference.

Culinary Arts........2004-12-04

One of the many neat features of studying at Cornell University is that, even if you're not enrolled in its famous School of Hotel Administration, you can attend one of the cooking and wine tasting classes organized especially for non-Hotel School students, and get at least a flavor of the five star culinary instruction provided by the chefs teaching at that school. (That is, you can do so if you're willing to get up an extra hour or two early on the morning of non-Hotel School student enrollment, and if you're lucky enough to beat the crowds or at least slip in as a substitute participant.) In addition to numerous recipes and pieces of valuable advice, information and memories - particularly of the last night, on which we had to put together a four-course meal, fine dining style, complete with menu, garnishments and perfectly laid table - Cornell's "cooking class" has enriched my kitchen by two items I have since found it very hard to do without: A professional grade chef's knife, and Sarah Labensky's and Alan Hause's "On Cooking," which we used as our textbook.

Much more than that, however, "On Cooking" is in fact a near-complete reference on everything related to the culinary arts, from the history of cooking to new foods developed in the 20th century, from sanitation and safety to nutritional values, from recipe writing to menu composition, from knifes and other pieces of equipment to edible kitchen staples, from the principles of cooking to various techniques and food presentation - and of course, on every conceivable kind of food, from coffee, tea, spices and condiments to dairy products, stocks, sauces, soups, red and white meats, charcuterie, fish and shellfish, eggs, vegetables, potatoes, grains, pasta, salads, fruits, sandwiches, hors d'oeuvres, canapes, breads, pies, pastries, cookies, cakes, custards, creams and frozen desserts. Along the way, numerous tables, diagrams and pictures illustrate and exemplify the given information, making it easy to digest and memorize. The book concludes with an extensive bibliography and recommendations for further reading, and a detailed glossary of essential culinary terms.

Recipes are chosen to match individual chapters, and provide both a practical application and a more profound understanding of the respective chapters' subject matter. They include everything from American and international classics (assorted muffins, scrambled eggs and eggs benedict, focaccia, club, Reuben and other sandwiches, minestrone, French onion soup, gazpacho, New England clam chowder, Cesar, Roquefort, Thousand Islands and other dressings, various mayonnaises, coleslaw, cobb salad, Asian chicken salad, salade Nicoise, potato salad, Thai noodle salad, spanakopitta, grilled portabella mushrooms, carpaccio, lemon curd, hummus, various salsas, guacamole, pesto, hollandaise, bolognese, barbecue, bordelaise, bearnaise, Madeira, mornay, tartar, bechamel and other sauces, various stocks, broths and consommes, polenta, various kebabs, pilafs and risottos, paella, falafel, quiche lorraine, pizza, cannoli alla siciliana, macaroni and cheese, fettuccine Alfredo, clams casino, gravlax, oysters Rockefeller, fillet of sole bonne femme, matzo balls, duck confit, chorizo, chicken cacciatore, coq au vin, chicken curry, pico de gallo, chicken and veal fricassees, osso buco, chili con carne, Swedish meatballs, assorted burgers, meatloaf, T-bone, pepper and other steaks, cassoulet, chateaubriand, tournedos Rossini, beef Stroganoff, entrecote bordelaise, boeuf bourguignon, Hungarian goulash, ratatouille, baked beans, spaetzle, gnocchi, hush puppies, roesti potatoes, gratin dauphinois, baked potatoes, crepes, applesauce, New York cheesecake, sabayon, frangipane, assorted pies, tarts and tortes, various meringues and sorbets, creme brulee, chocolate mousse, chocolate angel food cake, sponge cake, brownies, ladyfingers, Madeleines, toll house cookies, gingerbread cookies, buche de noel, and spiced cider) to more unusual dishes such as:

Chilled cherry soup
Perfumed shrimp consomme
Beet vinaigrette
Shallot curry oil
Walnut pesto
Nopal cactus salsa
Pink peppercorn beurre blanc
Crayfish butter
Zucchini bread
Potato cheddar cheese bread
Salmon and sea bass terrine with spinach and basil
Salmon croquettes
Grilled red snapper burger with mango ketchup
Tex-Mex turkey sausage
Sauted pork medallions with red pepper and citrus
Marinated loin of venison roasted with mustard
Roast pheasant with cognac and apples
Stuffed wontons with apricot sauce
Wild rice and cranberry stuffing
Goat cheese ravioli in herbed cream sauce
Spicy sweet potato and chestnut gratin
Grits and cheddar souffle
Potato-ginger puree
Cilantro puree
Grilled seckel pear with sherry bacon vinaigrette
Balsamic raspberries
Figs with berries and honey mousse
Kirsch mousse
Pistachio citrus cheesecake
Chocolate flourless cake
English muffin loaves
Oatmeal stout ice cream
Quince jam

At 1100+ pages a veritable brick, despite its size "On Cooking" has become as much a key part of my kitchen as my chef's knife, my tea infusers, and various other pieces of equipment. I don't harbor any intentions of becoming a professional chef (nor any aspirations to even remotely that level of culinary skills), but I love to cook, and this is one of the cookbooks I'd be least likely to part with - ever.

"Cookery is become an art, a noble science; cooks are gentlemen." - Robert Burton, British author (1621).

For future chefs and instructors.......2004-09-25

I use this book as a guide in my cooking school. This is a book with a professional focus, not for the home cook. Most of the recipes are made in large quantities. Great for chefs, culinary arts students, caterers or anyone running a food operation looking for excellent reference and techniques.

1 Word Wow!.......2004-08-09

Amazing, insightful book, a culinary bible I hold dear to me at school. A Must have for future chefs and home cooks. Five Stars.

Webster's New World Dictionary of Culinary Arts (Trade Version)

Average customer rating:

My lil' dictionary and I
Well worth the money
Great reference book for culinary careers.
An excellent basic culinary reference book
Good reference book

Webster's New World Dictionary of Culinary Arts (Trade Version)
Steven Labensky
Manufacturer: Pearson P T R
ProductGroup: Book
Binding: Paperback

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

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ASIN: 0134757327

Book Description

The most authoritative, complete glossary of the culinary arts: now includes over 25,000 entries!

Includes phonetic pronunciation guidance, nearly 300 line drawings, metric conversions, measurement equivalents, and much more.
Coverage includes food identification, preparation and cooking methods, nutrition, sanitation, equipment, wine, international foods, hospitality, nutrition, food chemistry, prepared dishes, and more.
Best-selling First Edition was a 1998 James Beard Foundation Award nominee.

This authoritative, exceptionally complete dictionary of the culinary arts will be an invaluable resource for every culinary professional. The first edition was honored as a 1998 James Beard Foundation Award Nominee; this new Second Edition includes 60% more entries, making it even more useful. This book contains over 25,000 entries covering food identification, preparation and cooking methods, nutrition, sanitation, tools and equipment, wine, beer and spirits, cigars, international foods, hospitality and restaurant management, food chemistry, prepared dishes, food history, gastronomy, and more. Designed for easy reading, the book is full of helpful line drawings, cross-references and phonetic pronunciation guidance. It includes handy tables of metric conversions, measurement equivalents, commonly used international terms, sugar cooking temperatures, oversized wine bottles, and more.

Sarah R. Labensky is Director of the Culinary Arts Institute at Mississippi University for Women. She is co-author of Applied Math for Food Service (Prentice Hall 1998), On Baking: A Textbook of Baking and Pastry Fundamentals, and On Cooking, Second Edition (Prentice Hall 1998). She is active in the International Association of Culinary Professionals, and a member of The James Beard Foundation, Women Chefs & Restaurateurs and Les Dames d'Escoffier.

Customer Reviews:

My lil' dictionary and I.......2004-12-25

I'm a guy, ok? I got this insuppressible urge to become a Vegetarian and cook gourmet vegetarian cuisine. It could happen to anyone. But it happened to me. I have probably 15 veggie cookbooks and try to prepare at least three new recipes per week. I can't remember even once being stumped by some arcane ingredient or bizarre description with this life saving dictionary in hand! The phonetic pronunciation of most entries is very gratifying as well. What more is there to say? Except that I'm now thinner, smarter, faster, more virile, high blood pressure is gone and I'm crazier than when I was a carnivore! But that's off topic. Long live the revolution!

Well worth the money.......2004-10-13

If you need a quick reference guide to look up culinary terms, or techniques, this one is great for the money. The book is some what small, about 1" thick, and light paper is used, which makes this book VERY convenient unlike most references book that are overly burdensome.

I'm currently in culinary school and as a student, I use this book all the time; it has yet to dissapoint me! Quality work here. A must for any foodie

Great reference book for culinary careers........2003-09-03

This book contains not only English and French, but other languages from around the word. I am an student at the Las Vegas University studying for a four-year degree in culinary science. It's tough and you need a lot of guide books. Three I highly recommend is the Study Guide for Baking and Advance Baking. These books I found on Amazon.com and marketplace. They help me alot getting through my courses. Another tough course that involves a lot of science is Sanitation. The Study Guide for the National Servsafe Exam is also an excellent guide.

An excellent basic culinary reference book.......2002-07-26

This friendly volume is crisp, concise (tens of thousands of entries in just under 500 pages), and attractive. It is not only inexpensive, but possibly one of the best culinary dictionaries available for the home cook who simply wants a decent resource for occasional questions.

My basic test for a culinary reference book is to look up "falernum" (a by-product of rum distillation which is used as a flavoring in fruit desserts--sort of along the lines of grenadine). Well, "falernum" isn't in here, but so much other stuff is that I'm not complaining.

The pronunciations are a little iffy on foreign language terms, and the definition brevity is sometimes confusing (kiu is listed as "an ancient Chinese beer." OK. Does that make it a beer from ancient times, or a really old fermented brew that's currently available?). Still, these are minor quibbles for an admirably complete book.

Good reference book.......2002-02-27

This book has been very helpful to me. Unfortunately there have been a few words I tried to look up that weren't in there. Maybe their next edition will be more complete.

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