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Grunt: A Marine's True Story, Viet Nam 1967 to 1968
Allen J. Miller
Manufacturer: Authorhouse
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Customer Reviews:
How to CURE "mental illness".......2005-12-24
I have been researching the drug industry and psychiatry over the past year and have attended a Harvard Medical School seminar to see what is being taught concerning psychopharmacology. What I have learned is that for generations, orthomolecular physicians like Dr. Philpott have been curing mental illness by recognizing that brain malfunctions are caused by medical problems such as thyroid, kidney, and sleep disorder problems, an immune disorder cerebral allergy, metal toxicity, Candida infestation and enzyme and nutritional imbalances such as essential fatty acids deficiency (malnourishment). Biochemical testing can assist in determining underlying causes. Even Harvard's Dr. Stoll, who receives compensation from about ten different drug companies, recommends fish oil to provide essential Omega 3 fatty acids and vitamins as an effective treatment for depression.
According to Prescription for Nutritional Healing P. 448, A thyroid condition can cause fatigue, mood swings and depression, P. 153: An allergy is an inappropriate response by the body's immune system to a substance that is not normally harmful. P. 157: Cerebral allergies cause swelling of the lining of the brain. P. 154: Persons between the ages of fifteen and twenty-five are the most allergy-prone.
Entire food families can cause allergic reactions in susceptible people. Repeated headaches, or schizophrenic, violent, or aggressive reactions, can be an indicator. Foods such as corn, wheat, rice, dairy products, and chocolate, and certain food additives, are the most common offenders but chemicals such as petrochemicals or other substances, like mold can also cause serious problems. Other manifestations of food allergies are; acne, arthritis, asthma, chest and shoulder pains, colitis, depression, fatigue, food cravings, headaches, hemorrhoids, insomnia, intestinal problems, muscle disorders, obesity, sinus problems, ulcers, and unexplained dramatic weight changes. The list goes on and on. Allergies can also affect children diagnosed as Autistic or exhibiting ADHD.
To cure, orthomolecular physicians have patients stop eating what they are allergic to. These physicians remove toxic metals from the body, rid the body of Candida, and provide supplements as needed. The best book I have seen so far on this topic is this book, Brain Allergies. A proper diet is also wise to fuel the brain with essential nutrients and exercise provides oxygen to cells and assists in removing toxins via sweat glands.
Unfortunately, the drug industry has such an influence on psychiatrists that it is still common for them to recommend superficial physical testing (if any at all), ignore the results, and rather than determine the cause and fix the problem, they try to cover up symptoms with mega doses of drugs that cause damage and sometimes disability. One of many adverse effects from psychiatric medicine is the neurotransmitter brain damage imbalance known as Parkinsonism where a person can no longer walk or talk normally due to extreme slowness. According to Merck's web site, the disorder's pathophysiology is inhibition of dopaminergic system due to blockage of dopaminergic receptors by antipsychotic drugs. An excellent, very alarming book is Rethinking Psychiatric Drugs, which was written by a psychiatrist who stopped practicing psychiatry after seeing drug damage. According to this publication, drug trials are not unbiased, these drugs are no more effective than placebos, and they cause brain damage. A similar publication adds information concerning how to stop taking drugs, Your Drug May Be Your Problem.
If psychiatric drugs could cure, you would be able to take them and stop. Instead, drugs mask and/or change symptoms, they can be addictive, and they have serious side effects. Drugs are toximolecular. They are substances foreign to the body, in sub-lethal (and sometimes lethal) amounts. They should be used only as a last resort, emergency measure. Other treatments also cause permanent harm, such as electric shock that is well known in the industry for causing permanent memory loss. Harvard Medical School is now offering continuing education regarding using magnetic therapy. However the strength they are using is much higher than what Dr. Philpott used with success - so that will probably harm as well.
As a health consumer, you have to be your own best advocate.
The reason I am so concerned about this topic is that I know someone who was nearly disabled by antipsychotic drugs until Dr. Shaw with Great Plains Lab in Kansas (www.greatplainslaboratory.com) called with results from biochemical testing done. The lab tests showed this person is allergic to dairy and eggs, was toxic in aluminum, had a Candida problem and other imbalances. After the treatment plan outlined above, this person was able to get a job - cured!
I believe that all "mental" problems are caused by physical, medical problems. The fact the problems have not been discovered does not mean they do not exist. Treatments should not separate the mind from the body.
Just one person mentally distressed, disabled by drugs, and not able to work, will cost at least two million dollars over a lifetime, so this is an issue that impacts all of us financially as well as ethically.
Really helped a lot!.......2005-06-20
This book was very helpful in explaining what was going on with my daughter's dairy allergy. Now I finally have some confirmation of what I have been observing and know what to do to help her.
The bit about any food, not just carbohydrates causing diabetic reactions was very interesting and I'd recommend reading it to anyone suffering diabetes.
Also, I've worked with the homeless mentally ill and wish the psychiatrists in the programs they are in would read this. These poor people are not responding to conventional medicine, and what these men wrote could be of invaluable help to them.
The book also talks about a cure for tardive diskinesia in two days using nutrients. More people should know about that.
It was the first to really explain vitamin C therapy and how it works. I was glad to see Linus Pauling redeemed. After reading it I looked it up online and found a wealth of information, including a charity trying to give free vitamin C to people with HIV in South Africa. I guess a lot of other people believe in vitamin C, also!
I almost put it down when I got to the part about using magnets to calm agitated people with mental illness, but was really glad I persevered, the rest of the book was well written and incredibly informative.
Revolutionary.......2000-04-05
As a Chinese herbal practitioner, I have recommended this book to several clients who have autistic children. In almost every case, there has been a marked improvement in the child's situation. The book details not only the science and theory behind Dr. Philpott's approach, but more importantly spends a lot of time discussing practical implementation. Conventional western medicine still tends to ignore the dramatic impact our diets can have on the mental/emotional aspect of our lives; BRAIN ALLERGIES makes a very significant contribution to the growing literature around the old and very true proverb: "we are what we eat." If you're dealing with a child with emotional and/or cognitive difficulties, PLEASE read this book!
Amazon.com's Best of 2001
Patricia Volk's enchanting memoir nails both 20th-century American life and the glorious eccentricities of her relatives with the gift for vivid detail of a fiction writer. (After all, she's published one novel and two short-story collections.) "Our hallway was the color of ballpark mustard. The living room was cocoa, my mother's wall-to-wall, iceberg green," she tells us. Volk begins with her adored immediate family: charismatic father, hypercritical but loving mother ("Mom made me, and now she will make me better"), and older sister Jo Ann, best friend and occasional mortal enemy. But they're only the beginning, just as the garment-district restaurant that rules her father's life is only one of the family achievements. Great-grandfather Sussman brought pastrami to the New World. Grandfather Jake, a demolition expert, was profiled in The New Yorker. "Everybody did one thing better than anybody else. Aunt Gertie sang the works of Victor Herbert. Aunt Ruthie mamboed. Granny Ethel braked with such finesse it was impossible to tell the moment the car went from moving to a stop." Of course, perennially negative Aunt Lil embroidered a pillow with the motto "I've Never Forgotten a Rotten Thing Anyone Has Done to Me"--but maybe she was embittered by the fact that Uncle Al slept with her for 11 years then refused to marry her because she wasn't a virgin. (She sent out wedding invitations anyway, and he fell in line.) All these great stories are arranged along a casual chronological arc ("from Sussman Volk in 1888 to Cecil Volk in 1988"), but nothing is ever really finished. Her father closes Morgen's in Manhattan; her sister's husband opens a trendy food shop in Florida. "We're still feeding people," Volk asserts. Readers will find her prose as delicious as family housekeeper Mattie's chocolate cake. Recipes included. --Wendy Smith
Book Description
In a restaurant family, you’re never just hungry—you’re starving to death. And you’re never full—you’re stuffed.
Patricia Volk’s family is as American (background: Austrian-Jewish) as “Rhapsody in Blue.” They came to these shores determined to make their mark; each of them is a piquant morsel of history. Great-grandfather Sussman Volk brought pastrami to the New World. Grandfather Jacob was known as “the Most Destructive Force on Wall Street” and was memorialized by E. B. White as “the greatest wrecker of all time” for his innovative method of demolition. Uncle Albert was the first man to stir scallions into cream cheese. The last of Grandfather Herman Morgen’s fourteen restaurants was a famous garment center hangout. One grandmother won the 1916 trophy for “Best Legs in Atlantic City.” The other was a three-hundred-pound calendar girl. Ms. Volk’s handsome, demanding restaurateur father invented the Six-color Retractable Pen and Pencil Set and the Double-sided Cigarette Lighter (so you never have to worry which end is up). For three generations, just about every Volk and Morgen (with the exception of Uncle Al, who had an eleven-year affair with Aunt Lil and then refused to marry her because she wasn’t a virgin) has, no matter what the circumstances, exhibited a terrifyingly positive attitude. With a cosmic disdain for the status quo, all of them—the tyrants, do-gooders, lovers, martyrs, and fakes—lived at full tilt.
Stuffed is a wildly funny yet unsparing look at how families work.
Customer Reviews:
Excellent "memoir".......2007-06-21
I bought this after reading Volk's newly-published novel, which I also enjoyed. Good writing through-out this book. I just ordered the audio version.
Overlooked gem in the gastronomy genre.......2007-02-23
In the past several years, food writing has mushroomed, and I believe the bubble is about to burst. I came across this book in a local charity shop, the kind patronized by well-heeled and well-read donors. This book is well-written, humorous, full of family anecdotes, and also contains memorable quotes about the Volk family's advice on living a good and full life. The family photographs are gorgeous, to put it in Volk's terminology. I give it 5 stars when considering it within the gastro genre. Forget Ruth Reichl's multi-volume in-progress autobiography. This is food lit meets Judaica, and it is a worthwhile read.
stuffed with more than food.......2006-11-10
This book had a lot of heart and was stuffed with so much more than food, recipes, and stories about the restaurant. Patricia Volk writes lovingly and insightfully about her family -- I so enjoyed this. See the penultimate chapter's closing thoughts for a great piece about family.
Easy and Enjoyable Read........2006-10-29
I loved this book, from beginning to end.
I related to it all. It turned out in the end,
that I frequent the author's, sisters business
here in South Florida, on a regular basis. It figures!
The book was a great read. Interesting, informative, fun, loving, fast and enjoyable.
Do yourself a favor and read this book.
Stuffed Full of Memories.......2006-08-06
Patricia Volk's memoir of her family and its 100-year history in the restaurant business is as much a history of New York as it is a recounting of her relatives. Touching, funny, sad, quirky -- this book has it all. Volk is a talented writer with the ability to create a vivid character on the page. I finished this book wishing I'd been part of their clan.
Amazon.com
Anyone looking for new takes on Jewish cooking or fresh ideas for their kosher table will want to explore Adventures in Jewish Cooking. The book pushes the whole concept of Jewish cooking--let alone kosher restrictions--to the limit with inspired, internationally inflected dishes. Jeffrey Nathan, executive chef of Manhattan's acclaimed kosher restaurant Abigael's and host of the popular PBS cooking show New Jewish Cuisine, delivers all the standards of Jewish fare, but his Matzo Ball Soup is intensified with a spicy Latin American Soffrito and studded with saffron-infused matzo balls. His gefilte fish is a sophisticated terrine, adorned with jewel-like carrot and beet salads tossed with a tangy, sharp Horseradish Mustard Vinaigrette. Even his chicken soup is accented with Japanese miso paste. Besides updated versions of typical Jewish dishes, Nathan calls on his widely varied culinary experience to create kosher versions of more unexpected fare. Nori-Wrapped Salmon with Pea Shoot Salad would be impressive on any table--it's merely an added bonus that it also happens to be kosher. Turkey and Sausage Barley Jambalaya proves that pastrami, veal sausage, and turkey thighs can go head-to-head with the nonkosher meats normally found in this spicy Southern dish. Many of the dishes are impressive enough for the holiday table, making this a welcome resource for any cook looking for unusual takes on international cooking and those looking to add new dimensions to their kosher fare. --Robin Donovan
Book Description
What do Latin American Ceviche and Asian Duck Stir-Fry have in common with Root Vegetable Tzimmes and Classic Chicken Soup with Matzoh Balls? They’re all examples of the inspired cooking that has made Jeffrey Nathan, host of Public Television’s top-rated New Jewish Cuisine, the most exciting kosher chef at work today. His innovative food captures the spirit of Jewish cooking while exploring a whole world of sophisticated flavors.
Jeffrey Nathan revives and reinvents Jewish cuisine for generations of people tired of the same old brisket and noodle kugel. In
Adventures in Jewish Cooking, classic Jewish recipes get a delicious twist, like Stuffed Cabbage Rolls with Sweet and Sour Cranberry Sauce and Gefilte Fish Terrine with Beet and Carrot Salads. But Nathan also knows when to stick to tradition—in his confident hands, tried-and-true favorites like latkes and cholent have never tasted better. Inspired by Jewish cuisines from around the world, as well as a diverse palette of other ethnic flavors, these recipes are anything but bland or heavy. Israeli Chopped Vegetable Salad, Falafel-Crusted Salmon with Jerusalem Dressing, Syrian Lemon Chicken Stew, and Apple Cobbler with Almond-Streusel Topping are all so flavorful and nuanced that they can be served with pride on any occasion.
With ready-for-company menus perfect for Passover, the Sabbath, and more, plenty of weeknight options, and variations that make it easy to adjust many recipes to a meat or dairy meal, this is the book that adventurous Jewish cooks have been waiting for.
Customer Reviews:
Anything but ordinary.......2007-09-01
author of Cooking Jewish: 532 Great Recipes from the Rabinowitz Family
from the Jewish Journal of Greater Los Angeles
August 30, 2002
When it comes to kosher fine dining, chef Jeffrey Nathan of New York's Abigael's restaurants wrote the book. Now, just in time for Rosh Hashana, he's written "Adventures in Jewish Cooking," a collection of innovative recipes that redefine kosher as a world-class cuisine.
"I want our customers to think of Abigael's not as a kosher restaurant, but as a great restaurant that happens to be kosher," says the vivacious chef whose PBS television show "New Jewish Cuisine" garnered a James Beard nomination.
And indeed they do. Jewish and non-Jewish diners alike, like Donald Trump and former New York Gov. Mario Cuomo, return for the adventuresome menu, outstanding service and elegant ambiance.
With "Adventures in Jewish Cooking," Nathan brings his imaginative, updated kosher cooking to the home chef with dishes such as Porcini-Crusted Striped Bass and Port Wine Syrup, Chicken and Veal Pate and Rack of Veal with Wild Mushroom Farfel Dressing.
"Kosher diners are more sophisticated today," he says. "A lot of people are more comfortable with the same things for Shabbat and the holidays, but when they go out to a restaurant, they don't want Shabbat roasted chicken."
While the recipes reflect Nathan's imaginative use of fresh ingredients and exotic influences from his travels -- Thai and Vietnamese are favorites -- he gives more than a nod to his ancestral roots. And rather than being restricted by the kosher laws, he soars to the challenge of updating and recreating traditional dishes.
"It's not all about innovation," he writes. "I can derive just as much satisfaction from taking a recipe from my heritage and making it the best it can be," like Classic Chicken Soup with Matzah Balls, Sweet Noodle and Fruit Kugel, and Superb Sabbath Cholent.
Nathan grew up in a predominantly Italian neighborhood in Queens, N.Y., and loved to watch his mom cook. "Instead of watching television, I was always potchkeeing around in the kitchen," he recalls.
As a dishwasher in an Italian restaurant, he discovered a passion for cooking by watching the chefs. "They were so fast and just looked like they were having fun, but I didn't really think of it as a career. All I knew was Julia Child on television."
In the Navy, Nathan became personal chef to the captain and officers, even cooking for Menachim Begin and Anwar Sadat. "Not only did I get to travel around the world, but when we'd pull into ports, I was given money to go out and search for ingredients and could then come back and experiment."
After the service, he attended the prestigious Culinary Institute of America under the GI Bill. "You can't beat that. Travel the world, learn a trade, then go to school, all on Uncle Sam. That was one of the smarter things I ever did."
Nathan worked at a number of New York restaurants, including Luchow's and New Deal, where he distinguished himself with unusual preparations of wild game and exotic meats, creating his now-legendary Venison Chili, which later, as the only kosher entry, took first place in the James Beard National Chili Cook-Off.
"It was a blind tasting, and we were up against a lot of upscale Manhattan restaurants. When the kosher one won, no one could believe it!"
After 20 years of cooking non-kosher, he opened Abigael's with partner Harvey Reizenman. "Abigael's was my beshert [destiny]," he writes. "I realized that I had come home, both spiritually and professionally."
"Adventures in Jewish Cooking" showcases that same passion for the new and respect for the old. "I believe in modernization of everything," he says, "but then again, there's tradition."
Nathan's holiday menus will inspire you to create new traditions of your own: Banana Sufganiyot Pudding for Chanukah, Savory Hamantaschen With Vegetable-Cheese Stuffing for Purim, and I can't wait for Pesach to try Matzah Napoleon With White Chocolate Mousse.
For Rosh Hashana, he's selected Roast Duck with Apple-Golden Raisin Sauce. "I think I may be the world's No. 1 duck fan," says Nathan, who divulges Abigael's double-cooking technique that guarantees a crispy skin without sacrificing moistness.
"It's very important to have sweet for the New Year," he reminds us. "I usually keep desserts pareve, but for a dairy meal I'll make Honey-Ginger Zabaglione Cream. It's harder to spell than to make it!"
And how will Nathan celebrate the New Year? "I always make taiglach at home with the kids [Chad, 13, and Jaclyn, 10]," who appear in "Adventures in Jewish Cooking" clad in chef's coats, helping their dad prepare Chocolate Mousse Flowerpots.
Not the usual Bubbeh Yenta's recipe book.......2006-06-21
"Oy gevald, that's not how my bubbeh prepared matzah ball soup," you will probably exclaim with shock when you first come across Jeff Nathan's version of that healing dish. "Neither did she cook brisket with apple cider and rosemary -- rosemary schmoesmary, she used to say!"
But once your shock subsides you will find yourself in posession one of the best kosher cookbooks out there. With a mish-mosh of ingredients and cooking methods from around the world, Jeff Nathan created a masterpiece guide for the I-need-a-break-from-the-potato-knish Jew. He was a pioneer when he opened up Abigail's, wandering into the Kosher-fusion restaurant desert. Back then there weren't yet kosher restaurants that served sushi, the idea of a good kosher restaurant was were you could get an oversized pastrami sandwich with a hummus appetizer.
Bottom line: great recipes for the kosher kitchen, with parve alternatives for many dishes requiring meat or dairy. When I need to cook for guests, I usually turn to Jeff for help. Most of the recipes have a Jewish twist to them (I cracked when I saw the recipe for "Gefilte Fish Terrine". He must've had one too many cups of Manischewitz wine that day, I thought.)
A "Must Have" Cookbook.......2005-03-13
Buy this book! I can't say enough good things about Chef Nathans' book! This is a great book for kosher cooks AND it is a great storehouse of recipes and techniques for any kind of cooking! With most cookbooks I am pleased if I walk away with one or two "keeper" recipes. With Chef Nathans' book, every recipe I've tried has been outstanding! When it comes to spices, these recipes present some unusual combinations; yet trust me every dish I've tried has come out perfectly and interestingly spiced! I can imagine how hard it was to create these recipes, then adapt them for the home; that hard work is certainly appreciated! Trying these recipes is somewhat like attending a master class in cooking! These are the types of dishes you remember when you go to a great restaurant and have fond memories about that special meal. I look forward to going to Abigael's restaurant to compare what I've made to the real version. My only complaint about the book is that it only comes in a hard-back edition. It would be wonderful if there were also a version in a spiral bound format where every page was laminated so you cook with it right in front of you. This is really an outstanding cookbook in every way and highly recommended.
Adventures in Cookbook Reviews.......2004-07-01
Disagreement makes the world go 'round. But when I read a review that I know to be out-and-out unfair, I have to jump in and set the record straight.
I have happily cooked my way through this book. I do agree with the readers who found some of the recipes time-consuming and difficult to shop for. However, the book is not advertised as "fast and easy" cooking (a claim that many other chef's books falsely use with abandon), so I wasn't surprised to see many of Nathan's restaurant's signiature dishes appear. Restaurant cooking should be different than home cooking, and this book offers both. As I often cook plain as well as fancy, I like his approach. Being a fan of his TV show, I knew to expect a chef's sensibility towards food--and few of them, for better or worse, count ingredients or bowls!
What rankles me is how jsholkoff talks about the lack of instructions. Did we cook from the same book? I have made both chocolate mousses in the book. Chocolate Flowerpots (OK, I served them in bowls and not individual clay pots) is not made with a ganache. Could this reviewer mean Matzo Napoleons with White Chocolate Mousse? If so, the instructions are spot on. And no where in the book did I see dropped temperatures or incomplete instructions for doneness. In fact, Nathan even tells you what level to place the oven rack.
Sherry Yard's book (which, by the way, I found full of inconsistencies and errors, and has photographs of desserts that are decorated with garnishes not in the book, which really peeves me)is ABOUT making desserts, so I would expect the mousse directions to be concise and detailed. Nathan's instructions for his mousses are not lacking, as I can attest from actually cooking them. I must admit that I take most amazon reviews with a huge spoonful of salt because I can often tell that too many people profile cookbooks that they have not even cooked from.
When you want a fancy dish for company, roll up your sleeves and tackle Nathan's Porcini Striped Bass with Smoked Trout Mashed Potatoes or similar tongue-(or toque-) twisters. Otherwise, there is lots of everyday fare, such as Grilled Chicken Breasts with Orange-Soy Marinade and Sea Bass Vera Cruz.
It's really pretty good! .......2004-04-19
After using this book to make several recipes, I was pleasantly surprised, and discovered that the dishes actually worked! I cooked the challah, the falafel encrusted salamon and the double baked honey potatoes.
All the recipes were good, but they were somewhat complicated. This is "restaurant style" food, and not something one can make on a weeknight. I guess Nathan's new book covers that area.
I would give this four and a half stars; I still think that some of the recipes could use more explanation.
Average customer rating:
- Great options
- Cooking with Kaplan provides ...
- If you'd love to sample cuisine from around the world ...
- It's a deliciously small world when Sybil Ruth Kaplan ...
- Kosher Kettle
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Kosher Kettle: International Adventures in Jewish Cooking
Manufacturer: 5 Star Publications
ProductGroup: Book
Binding: Paperback
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ASIN: 1877749192 |
Customer Reviews:
Great options.......2000-12-06
A diverse group of beginner-to-intermediate dishes. Lots of flavor, but not lots of time or expense. The pumpkin soup, unstuffed cabbage, and lemon potatoes, and spinach rice make a fantastic meal.
Cooking with Kaplan provides ..........2000-05-24
"Cooking with Kaplan provides not only revelation about clever substitutes, but also about the origins of each restriction and the history of traditional dishes."
Phoenix Home & Garden
If you'd love to sample cuisine from around the world ..........2000-05-24
"If you'd love to sample cuisine from around the world but don't have the time or money to make the trip, "Kosher Kettle" can lead you through 27 countries with more than 350 recipes."
The Kansas City Jewish Chronicle
It's a deliciously small world when Sybil Ruth Kaplan ..........2000-05-24
"It's a deliciously small world when Sybil Ruth Kaplan, with charm and humor, introduces us to her incredible collection of kosher recipes, her family and friends."
Kay K. Pomerantz, Block Publishing Company
Kosher Kettle.......2000-05-24
"This is a mixture of the old and the new, the well-known and the exotic."
- A Kosher Adventure Expressions: The Australian Jewish News
Book Description
This digital document is an article from Food Processing, published by Putman Media, Inc. on May 1, 2005. The length of the article is 1423 words. The page length shown above is based on a typical 300-word page. The article is delivered in HTML format and is available in your Amazon.com Digital Locker immediately after purchase. You can view it with any web browser.
Citation Details
Title: Inspiration point: Chef Jeffrey Nathan finds himself on a culinary adventure of the kosher kind.(Interview)
Author: Diane Toops
Publication:
Food Processing (Magazine/Journal)
Date: May 1, 2005
Publisher: Putman Media, Inc.
Volume: 66
Issue: 5
Page: S16(3)
Article Type: Interview
Distributed by Thomson Gale
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