Customer Reviews:
i say it's deserverance rate today is 4 stars........2007-10-05
i just mailed this as mi brother loved it,hector.hoping that now he will love it just as much when my pa gets it where he is.
i,being the writer i am soon author by the holidays,i am always one who do
love to read,and create my songs books journal(s)etc and i wanna say the
BEST STORIES EN VIDA ERES LA VERDAD.......true stories,whether it's on cd
or book stands...true stories are the best sad or not and or uplifting etc
so i shall comment more after he tell me what he think of it.love the
whole cover and the,well i will not mention spoiler here,for others
just want to say so far it is good.giving it for my OWN view 4 stars
just lack a few things being a writer for years. i know.but over all it was good and i hope it does get 4 or 5 stars after my loved one inside
reads it before he is home soon.
adios!
Remember your divine origen.......2007-04-10
I have purchased the first book and found so much uplifting that I sent it to my son, who is in a prision. He then shared with one of his inmates and I sent one for his friend. After that I sen another copy to a relative in a diferent prision. I also have given to book to relatives of people who are incarcerated.
The connection with our Creator is the only thing that can uplift our spirits, especially to those people who are in prision, that have lost faith, hope and dignity for them to know that no matter where they have been in life, they are simple Child of God.
I reccommend it very much!
Miguelina Cristian
Average customer rating:
- Hendrix's Best Novel Yet
- Absolute Rubbish
- Buy this ONLY if you love the BEST SciFi novel!
- Interminable technobabble
- complex not easy to read science fiction thriller
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Spears of God
Howard Hendrix
Manufacturer: Del Rey
ProductGroup: Book
Binding: Paperback
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Sun of Suns (Virga)
ASIN: 0345455983
Release Date: 2006-11-28 |
Book Description
In the early decades of the twenty-first century, the most commonly held truth is that knowledge is power. Yet a select few men and women begin to suspect what few will admit: we know nothing at all.
The world’s oil resources have dwindled. The rich are turning richer and the power-mongers are becoming more powerful. China and the United States dominate the globe in a geopolitical chess match. The human mind has merged with the cybergrid, yet the human race seems not to have evolved much at all.
Then, on a remote South American mountain, two scientists stumble on a grisly scene. Here, while trying to protect an ancient sacred rock, a primitive tribe has been slaughtered. No witnesses remain to reveal what could have inspired such carnage. Or so it would seem.
In the international arena, meanwhile, a new global race is on: a weapon capable of tipping the balance of power is discovered. Among the competitors are a National Security Agency director who is playing at an elaborate doublecross within his own agency and a vengeance-seeking Israeli meteor hunter. Shamans and zealots, geniuses and madmen–all seek to unlock mysteries that fell to earth millennia ago. But the key lies with four mute children who may unwittingly hold the secret to the planet’s survival–or its destruction.
Customer Reviews:
Hendrix's Best Novel Yet.......2007-10-08
Spears of God came out earlier this year, and I've had a copy since the spring, but it somehow got shuffled to the back of my TBR pile and only just now surfaced. It is a stand alone novel, but given the infinite mulitverse nature of Hendrix's fictional universes you might recognize the quantum twins of some of the big players and events from his other books, although having read his earlier novels isn't necessary to follow the action.
This book is about events leading up to the end of the world, or at least the end of the world as we know it. Unlike almost every book I've read on that theme it does not deflate at the end, but walks the line between apocalypse and transcendence perfectly. In the end main characters are completely transformed on some levels, and completely unchanged on others, which it has always seemed to me would be the realistic outcome of living though "then-the-world-changed" sort of events.
This is far and away Hendrix's best novel, with some of his most sympathetic characters and the final few chapters are the sort of page turners that make you want to stay up past bedtime or come back late from lunch to finish. It is full of ideas. There are occasional data dumps, but the dumps are fascinating and often take unexpected turns. Any two points make a line, and in this novel every line goes someplace. That stretches credulity somewhat, but did not distract from my enjoyment of the book. The story is about smart people solving big problems, their volleying of ideas back and forth like a tennis balls, is part of the fun. Far more annoying than the data dumps were the redundant reminders of info learned, and theories proposed, earlier in the novel and the overuse of clever, bordering on cute, word play acronyms.
Hendrix's writing isn't for everyone, but if you like a book that's crammed full of ideas you would never have thought to put together yourself, his novels should be on your reading horizon.
Absolute Rubbish.......2007-04-30
Once again Hendrix produces another unreadable mish-mash of neo-intilectual, metaphysics drenched drivel. Perhaps a good editor could have pulled this stinker out of the trash heap, but doubtful. As usual he seems totally out of touch with his readers, and worse yet with science itself, where are all the good Pixel-Stained Technopeasants when you need them. A total loss.
Buy this ONLY if you love the BEST SciFi novel!.......2007-03-26
I am a long time (4+ decades) reader of scifi and this novel is a RARE treat!
No other author has written with such command of diverse and intertwined scientific and spiritual disciplines since the Hyperion series by Dan Simmons.
It is NOT an easy read novel which adds to the pleasure of its discovery.
It is deeply considered craftmanship as a well written journey into strange lands and thought space based on REAL SCIENCE from our current cutting edge scientific world.
While inviting the reader to THINK in new ways about the unexamined prejudices that circumscribe our species and are reflected in the impending and historically validated apocolyptic situations we wish to ignore.
It is articulate in opening doors to speculation about what has brought out species to this place in our evolution and what we are being offered as opportunity to create the world envisioned in this quote:
"To make the world work for 100 percent of humanity in the shortest possible time, through spontaneous cooperation, without ecological offense or the disadvantage of anyone." - Buckminster Fuller
If you want to be stimulated and transported get and read this book today!
from the outer reaches of monktana...
I remain,
yours truly,
monk
Interminable technobabble.......2007-02-19
The other reviewers were accurate but much too kind. The book was an effort to read, and the ending was kooky.
The author's speculations about meteorites and the possibility of life from outer space were interesting, but they would should have been in a book half as long.
complex not easy to read science fiction thriller .......2006-12-03
In South America scientists Dr. Michael Miskulin and biologist Professor Susan Yamada climb the Caacamuni by themselves in search of ruins two billion years old that they believe holds the key to evolution. When they reach their destination, they find a remote isolated tepui and a scene out of a horror movie. An entire tribe with the exception of four children has been eradicated by apparently a militia using modern weaponry on these primitive people. Michael and Susan takes the four survivors to Paul Larkin, whose sister Jacinta watched this same space-fungus worshipping tribe vanish through an apparent wormhole (see BETTER ANGELS).
However the three young girls and lone boy appear to have enhanced mental powers including the ability to telepathically communicate. Different groups want the kids and the meteorite that contains the space-fungus that the devastated tribe worshipped. NSA Director Jim Brescoll, Susan and Michael try to keep the kids safe while trying to prevent religious, government and military groups from stealing the meteorite in a global arms cold war that could turn hot. At the same time Darla Pittman is shot several times in her lab as she studies the fungus; she lives because she touches the fungus.
SPEARS OF GOD is a complex not easy to read science fiction thriller as Howard V. Hendrix goes into incredible depths in the science but at the cost at times of action; long stretches of the tale provide the scientific concepts as exposited mostly by Michael, Susan and Darla, but it not easy to grasp by us scientifically-impaired. Readers who prefer the cerebral rather than the action will want to follow the escapades of a small band of mostly scientists battle against several power-grabbing groups.
Harriet Klausner
Average customer rating:
- The stories connect me with God in my daily life and chores
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Everyday Scriptures: Our Story in God's Story
Lois Spear
Manufacturer: Saint Mary's Press
ProductGroup: Book
Binding: Paperback
Topical
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| Christianity
| Religion & Spirituality
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General
| Bible Study
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| Christianity
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Faith
| Christian Living
| Christianity
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Devotionals
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Meditations
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ASIN: 0884895491 |
Customer Reviews:
The stories connect me with God in my daily life and chores.......1999-09-03
Lois spear is a wonderful storyteller! Her stories connect with our own lives. She helps us see that our stories connect with the scriptures and the mystery of a God within us. A good read for times when you feel alone and depressed. I recommend the book.
Average customer rating:
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I Can Do It with God's Help: PreK-K
Karen Rhodes
Manufacturer: Warner Press
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Binding: Paperback
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ASIN: 1593170505 |
Product Description
Stories: The Theft of Persephone, Odysseus and the Cyclops, Achilles and Hector, The Trojan Horse, Orpheus and Eurydice, Odipus, Antigone, Perseus.
Book Description
This novel won the 1997 Valco Trust Fund Literary Award, before publication. Set in Keta township in the Volta region, the story explores the mysteries of the supernatural. The town was built by Europeans on land below sea level, but when the sea waves smash up buildings and wash away highways, is it a manifestation of a natural phenomenon or a punishment from the gods for the sins of people? Can material wealth be acquired through ritual murder? The story of the deeds and passions of the Keta community are central to the story.
Average customer rating:
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52 Challenging Messages from the Word of God
Stan Toler
Manufacturer: Church Growth Institute
ProductGroup: Book
Binding: Ring-bound
Sermons
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Missions & Missionary Work
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ASIN: 1570520895 |
Book Description
This Volume guides readers through the culinary and geographical landscape of France's golden province. A delicious cuisine incorporating traditional foods and methods. 250 recipes. Over 250 full-color photos, maps, and illustrations.
Amazon.com
In books including The Paris Cookbook and Bistro Cooking Patricia Wells offered personal takes on delicious French fare. The Provence Cookbook finds Wells, a resident of the region, evoking the terroir in over 200 recipes culled form chefs, home cooks, farmers, and more. Like her other collections, Provence yields easy but elegant fare--modern, light-on-their-feet dishes like Six-Minute Cod Braised in Spicy Tomato Sauce and Francks's Roasted Duck Breasts with Green Olives. While the recipes are truly French (with an occasional cross-cultural contribution), Wells has done her usual trick of translating them for relaxed American cooking; she's also provided enticing vignettes on local markets; on ingredients, like the nutty camargue rice; and on other culinary suppliers such as Hervé Poron, "The Truffle King." In themselves, the listings make a useful guide.
In addition to the expected categories, the large recipe range includes breads, pasta, and egg and cheese dishes, such as Quick Polenta Bread with Rosemary, Linguini with Saffron, and Baked Arugula Omelet. Desserts are hardly neglected, and include evocative specialties like Fresh Fig and Homemade Apricot Jam Tart, Three Pear Cake, and Individual Cherry-Hazelnut Gratins. Tips like "On Peeling Tomatoes," menus, and photos further distinguish a book that will delight both Wells's fans and those fortunate to discover her culinary France. --Arthur Boehm
Book Description
No matter where you live, or how gloomy it may be outside, Patricia Wells will brighten your kitchen with the sunny flavors of France's bountiful south with The Provence Cookbook. A French-food expert and longtime Provence resident, Patricia offers readers an intimate guide to the culinary treasures of this sun-drenched landscape and dishes that will transport you and your guests with every flavorful bite.
The Provence Cookbook's 175 enticing recipes reflect Patricia's long and close ties with the farmers and purveyors who provide her and her neighbors in Provence with a kaleidoscope of high-quality foods. Their year-round bounty is the inspiration for these exciting, healthful Mediterranean-French dishes,which Patricia shares with home cooks everywhere. Over the past twenty years, it is Patricia who has often been the student, learning Provencal ways and regional recipes directly from the locals. With The Provence Cookbook, her readers benefit from this rich inheritance, as she passes along such recipes as My Vegetable Man's Asparagus Flan, or Maussane Potter's Spaghetti.
Along side authentic and flavorful dishes for every course from hors d'oeuvre to dessert, as wellas pantry staples, The Provence Cookbook features eighty-eight of Patricia's artful black-and-white photographs of Provence's farmers, shopkeepers, and delightful products. More than a cookbook, this is also a complete guide and handbook to Provencal dining, with vendor profiles, restaurant and food shop recommendations and contact information, and twelve tempting menus -- delight in An August Dinner at Sunset or perhaps A Winter Truffle Feast.
Whether you are a home cook, a traveler, or an armchair adventurer, enjoy Provence as the locals do, with Patricia Wells and The Provence Cookbook as your guides.
Customer Reviews:
Great, easy efficient.......2007-08-28
I ordered this book while in Provence. It was in my mailbox when I got home! So simple. Smokey...
Pictures Please.......2006-06-26
I love these cookbooks. Great recipes...but I like pictures and then it would have been 5 stars.
Oversimplified but useful.......2006-01-05
In lieu of a Paula Wolfert book on Provence, for which I've long waited, I settled for Wells', and am more or less content with it. I am wholeheartedly devoted to Richard Olney's books on the cooking of the region, and I have to admit that my opinions about Provencal food have become rather ossified orthodoxies under his cantankerous influence. Nonetheless, many of Wells' recipes are so simple in ingredients and preparation compared to Olney's more archly traditional recipes that I have had to approach them with reservations, even trepidation. Is this cookbook for impatient, taste-blind American "ten-minute gourmets"? Well, not really. But I do believe it cuts too many corners. Even some of Wells' more complex recipes lack many refinements of ingredients and technique that make Provencal food what it is: bright, fresh, subtle, and surprisingly nuanced. For example, her recipe for Soupe au Pistou, that mainstay of the Sothern French summer table, lacks six ingredients listed in Richard Olney's transcription of Lulu Peyraud's recipe. Having followed both recipes, the omissions feel serious: Lulu's recipe produces a light, summery soup that is also velvety and complex. Wells' recipe is nice enough, but the results are rather too herby, and the broth is watery and acidic. There isn't nearly enough olive oil, there's too much tomato, and the results just don't taste Provencal to me. But maybe I'm whining. Let me say something nice.
I think Wells hits her stride with the meats. Her recipe for the red wine-marinated leg of lamb is truly great, and her recipe for a simple red wine daube is very good. I did not like the results of her recipe for pork daube with sweet and hot peppers. It would have been far better, I think, had it called for a fattier cut than the tenderloin [my least favorite part of the pig] and if the olive oil were doubled or tripled. Anyway, the short stretch of meat recipes is the high point of the book for me.
But my favorite feature is the wine notes that accompany most of the recipes. They are well conceived, well written, and constitute a clear window on a little-known wine region. Provencal wine is food wine, first and last, and Wells does a very nice job as matchmaker and inspiring partisan. Grand Aioli with Domaine Tempier Rose... THIS is Provence, and should be the touchstone of any cookbook on the region.
loved it.......2005-09-23
just returned from cooking school in Provence and Patricia Wells' book was a perfect complement to my new skills. beautifully written, creative and fairly easy recipes. highly recommended.
Simple and Deliciuos French Food.......2005-09-16
The recipes are simple and almost foolproof. I regularly make the Light Basil Sauce which I find far superior to your regular basil pesto. Make the spaghetti recipe with it, it's fast food that takes about as long as the pasta needs to cook. I would highly recommend making the Roasted Chicken stuffed with Figs and Rice (that may not be the exact title). It's truly delicious. The instructions for roasting are the best that I've come across thus far. Now I can roast a chicken that is evenly cooked and golden brown. The stuffing is fabulous, so haven't changed a thing. While recipe uses a ~5lb chicken, I've made it with 3-4 lb birds and just froze the remaining stuffing in the freeze for the next time that I make this recipe. All the recipes are relatively short and the directions are quite clear. Can't wait to try some of the lamb recipes.
Amazon.com
Provence is loved for its sunlit beauty and earthy, tantalizing cuisine. Both are celebrated in Provence the Beautiful Cookbook, an oversized (more than two feet tall!) picture and cookbook of breathtaking color photos and authentic regional recipes. The 270 recipes, compiled and written by award-winning food book author Richard Olney, include soups and starters; seafood, meat, game, and poultry dishes; vegetable and grain specialties; and simple but luscious desserts. Readers seeking an armchair tour of the region, singularly depicted, and the chance to see and reproduce its dishes, will delight in the book, which would also make a welcome gift.
Beginning with an introduction to the land and its cooking, the book then weaves short essays about the Provençal regions with recipes arranged by courses. There are exemplary versions of bouillabaisse and bourride (the creamy, garlic-infused fish chowder), estouffade (braised beef, here with olives and mushrooms), daubs (stews), vegetable-filled omelets, and tians (savory gratins). Less familiar treasures include a mixed herb pasta from Alpes-de-Haute-Provence, porgy with crab sauce from the Var, a braised stuffed lamb shoulder from Vaucluse, zucchini and rice gratin from the Alpes Maritimes, and dried figs in thyme and red wine syrup, also from the Var. The recipes reflect Olney's unerring palate and dedication to tradition; some cooks may find certain dishes beyond their reach, but all will discover approachable recipes that are easily made. Wine information and a glossary conclude the portrait of Provence and its table--a feast for the eye and palate alike. --Arthur Boehm
Book Description
Each title in this award-winning series offers an exquisite region-by-region taste tour filled with culinary specialties and surprises. Included in each large-format volume are gorgeous food and landscape photographs.
Customer Reviews:
Very nice.......2007-06-24
Having spent quite a bit of time in Provence I love to grab this book and go back there, remembering all the times and meals. Creating dishes from this book really helps me to enjoy Provence all over again.
Excellent.......2006-04-28
"Provence, The Beautiful Cookbook" by Richard Olney is a beautiful coffee table book filled with exquisite views and mouth-watering authentic dishes from this region of France.
Every time I look through this book, I feel like I am on an actual journey to Provence. And each time, I close this book, I feel a strong yearning to actually see this part of France with my own eyes!
This book is divided into food chapters, like most cookbooks, but also, there are chapters about different areas within this region: Alpes-Maritimes; Soups and Starters; Alpes-de-Haute-Provence; Fish and Shellfish; Vaucluse; Meat, Poultry and Gram; Bouches-du-Rhone; Vegetables and Grains; Var; and Desserts.
A wonderful book for lovers of Provence!
Good intro to Provencal cooking.......2001-11-27
I like this book, but it does point out one weakness in Provencal cooking...a slight lack of variety. There are multiple gratin recipes, good fish dishes, etc. It also doesn't shy away from organ meats, etc., much like the region itself. Like all the books in this visually stunning series, this one has lovely photography.
BIG AND BEAUTIFUL.......2000-07-22
I was a little suspicious of the series. After all, should we trust a book more suitably sized for the coffee table than for the kitchen counter? But my mistrust was misguided. The food is wonderful. All people have assumptions about "others," and one of the assumptions Americans make about the French is that their food is very difficult to prepare and relies on expensive ingredients. The truth is that French food need not be difficult and that it is a cuisine that recognizes the beauty of each season. Since my children bought this book for me, we have been building seasonal rituals around it. For example, we get salt anchovies from the neighborhood Italian deli for our Christmas eve appetizer. At Mardi Gras, we make the oreilles found in this book, which are the pastries sold as "pig's ears" or "angel wings" in the last days before Lent by Polish bakeries in Detroit. Depending on the bakery, they were known as "pig's ears" or "angels wings." My only criticism of the book is that I feel the need to keep it open in the dining room, lest kitchen grease spoils it.
Oh la la!.......2000-06-23
French born and 4th generation provençale, I take pride in the cuisine from my homeland and I have to confess I was a little wary about what I would find in this book. Well, the authors did a wonderful job at promoting the gastronomic traditions of Provence without betraying them. My grand-mother, our family's head-cook, and our culinary inspiration would have given her seal of approval without hesitation, would she have been around to discover this wonderful recipe collection and it is with her and my homeland in mind that I enjoy preparing the recipes featured in this excellent collection for my own enjoyment and the one of my (American) husband and our friends.
Book Description
There's no better way to get to know the land, the people, and the food-especially the food-of Provence than on a bicycle. It's an experience that Sarah Leah Chase, author of Nantucket Open-House Cookbook and Cold-Weather Cooking and, since college, a bicycle tour Guide for Butterfield & Robinson, celebrates in Pedaling Through Provence Cookbook. Like its sister book, Pedaling Through Burgundy, this personal cookbook contains a select but dazzling selection of recipes and is illustrated throughout in full color. Peppered with anecdotes, travel writing, cooking tips, and wine notes, it brings to life the sunny, olive-oil-based cuisine of Southern France: Sweet Potato Aoli, Roasted Eggplant Soup with Rouille, five lamb dishes including Roast Rack of Lamb with Lavender Honey and Herbes de Provence, and Bountiful Berry Clafoutis.
36,000 copies in print.
Customer Reviews:
Our "most-oft-used" cookbook.......2003-05-21
Bottom line: this is absolutely worth having.
If you look at the food stains on all our cookbooks, this one will have the most food stains on it -- meaning it's the one we refer to the most. The recipes are very provencal, emphasizing fresh ingredients, well matched and well prepared.
But there are some pleasant contrasts to many other provencal cookbooks. Chase doesn't go overboard on obscure meats that you can't easily find in the US (or can't make for finicky dinner guests). Though not in any way designed to be a "health cookbook," the recipes are mostly all just fine when it comes to the health component. Like Jacques Pepin, it's light on saturated fats, but doesn't unnecessarily work to eliminate lovely things like olive oil & butter when needed to make things taste good.
Plus, it's the kind of cookbook that is full of little things that add huge amounts. Example: I have a dozen recipes in other books for Pissaladiere. But in Chase's, she adds a anchoiade spread under the onion topping that makes all the difference, and gets guests asking "What's that flavor in this? It's so good!"
The only time I read the prose (about biking) was when I bought the book. Lovely to read, nice context in which to place a cookbook. But in the end, buy this for the cooking contents.
Pedaling Through Provence Cookbook.......2001-07-26
I have made many of the recipes in this book and have been delighted every time! Her anecdotes bring back my own memories of this lovely area. I would highly recommend this book to anyone.
Wonderful prose, but sometimes short on directions.......1999-02-18
What a beautiful book, for beautiful cuisine. I have tried many of the recipes, and although they taste good, I have found a few 'glitches' -- for instance, everything sticks to the pan, or the recipe calls for ingredients but then the directions never say when to use them!
I am now living in Maussane - one of the towns mentioned in the book - it is nice to have the names of the restaurants so I can taste first-hand without having to cook!
A culturally adept, culinary delight!.......1998-06-19
This book will absorb you into the culture, the setting, and the food, in a way that you will feel you were there yourself. Sarah Leah Chase is great at giving proper cooking tips to ensure success with her recipes. I've tried many myself, and I've loved them all so far. It's not only pleasant to follow her clear instructions, but it's a learning experience in itself. Every recipe is introduced with a specific time and place of her life experienced in Southern France. I have learned about the culture, the people, the "paysage". Every time I finish one of her recipes, I feel like marking the place on my "to visit" vacation list. You will fall in love, not only with the food, but with its quality of a rounded learning experience as well.
Customer Reviews:
A DEFINITIVE COOKERY BOOK ON NICOISE CUISINE.......2003-10-25
From the blurb, Mireille Johnston was born in Nice [naturellement] and educated in France and the USA. She translated the script for the classic film "The Sorrow and the Pity" - directed by Marcel Ophuls - and also hosted a superb series on regional French cooking that was shown here in Canada on TVO (TV Ontario, a publicly-funded educational network).
This easy-to-follow cookbook includes the classic Nicoise recipes such as bourride (creamy garlic fish soup),soupe de pistou (vegetable soup flavoured with pesto (basil paste)), hors-d'oeuvres such as anchoiade (anchovy and garlic spread), pan bagna (classic sandwich with tomatoes, anchovy fillets, and a bit of tuna, etc.), pissaladiere (onion tart), tapenade (anchovy, olive, garlic, and capers spread), salads such as salades blanches (warm bean, cauliflower, and potato salad dressed with a spicy vinaigrette), salade de haricots verts (warm green bean salad with a vinaigrette composed of crushed garlic, good vinegar and olive oil, and salt and pepper), the classic "salade nicoise" (includes tomatoes, cucumbers, lima beans, purple artichokes, green or red peppers, onions, hard-cooked eggs, anchovy fillets (again!), basil or mint, radishes, and tuna - all artfully arranged (compose) on an attractive plate), sauces such as aioli (garlic mayonnaise), beurre d'anchois (anchovy butter), coulis (a warm tomato sauce, sauce aux noix (walnuts, garlic, and olive oil sauce), pistou (superb basil, garlic, olive oil,and cheese sauce), rouille (thick cayenne pepper and garlic sauce), basic vinaigrette (olive oil and very good red wine vinegar), fish dishes such as court-bouillon (fish stock), gigot de mer (fish baked with onion, eggplant, zucchini, peppers, and white wine), moules de pecheurs (steamed mussels with mayonnaise, mustard and served cold), sardines grillees (grilled fresh sardines with parsley and garlic), thon provencale (fresh red tuna cooked with vegetables and white wine).
Ms. Johnston also include recipes for boeuf mironton (boiled beef baked in vinegar and caper sauce), daube d'avignon (lamb, vegetable, and herb stew), estouffade (lamb and beef stew), pietsch (poche de veau farcie - breast of veal stuffed with vegetables and simmered in white wine), pot-au-feu provencale (boiled beef, lamb, and vegetables), poulet a la nicoise (chicken cooked with onion, tomato, olives , and white wine), roustissouns (pork sauteed with herbs and red wine vinegar), vegetables such as beignets de legumes (vegetable fritters), celeri paysanne (celery braised in white wine), courgettes rapees (grated zucchini sauteed in olive oil), farcis a la nicoise (lightly stuffed vegetables such as green peppers, cucumbers, zucchini, tomatoes, chopped beef, lamb, or ham, rice, garlic, parmesan cheese, etc., etc.), ratatouille nicoise (vegetable melange simmered with herbs), crespeou (tomato omelet), troucha (spinach omelet), pois gourmands a la paysanne (snow peas sauteed with lean salt pork and chives), tian d'artichauts (baked artichoke hearts).
Also included are pasta and grain dishes such as barba jouan (pastry filled with cheese,ham, rice, herbs, and pumpkin[!]), panisses (chickpea "french fries"), pates rouges et vertes (noodles with ham and herbs), polente aux champignons (corn meal mush with mushroom sauce), ravioli a la nicoise (beef and spinach ravioli), tout-nus [all-naked] (spinach, rice, and meat balls), festive dishes such as aioli monstre (rich variety of vegetables, fish, and meats served with a garlic mayonnaise), bouillabaisse [!] (superb fish and vegetable stew), desserts such as beignets de fruits (apple raisin fritter or doughnuts), cloche amandine (bell-shaped almond brittle), compote d'abricots, de peches, et de prunes (apricot-peach-plum compote cooked in lemon and orange juice), galette des rois (crown-shaped brioche with candied fruits), glace a la fleur d'orangers (orange blossom water ice cream), nougat blanc (honey, almond, and egg-white confection [candy]), petits biscuits aux noix (crumbly walnut cookies), poires au vin rouge (pears in red wine and lemon juice), tian au rhum (rum and milk custard), tourte aux noix et au miel (walnut and honey pie).
The witty and fun illustrations are by the inimitable Milton Glaser and Mireille Johnston includes a table of classic ingredients from the Nice district, a table of techniques and tools, and mail order sources.
This tremendous chef died in October of 2000 at the very early age of 65 and it is not well-known that she was a former aide to Senator Robert F. Kennedy. She is sorely missed but anybody who wants to savour the sights and smells of summer only has to refer to this cookbook and enjoy the memories. Very, very highly recommended and almost a necessity in any well-appointed kitchen. It superbly complements Julia Child's classic books on French cooking and is a joy to read and is admirably produced.
Timothy Wingate, Ottawa CANADA
Fantastic cook book.......1998-10-02
I thought I'd given up on buying more cook books. I rarely follow a recipe exactly, anyway. But a friend of mine has this book and has introduced me to some of the most amazing tastes. Tonite we had pasta with walnut sauce...just walnuts ground with olive oil and garlic, I think...but MARVELOUS!
Most are faily simply recipes, but just delicious.
It's a cook book I can't be without.
Average customer rating:
|
La Cuisiniere Provencale
J.-B. Reboul
Manufacturer: Editions Tacussel
ProductGroup: Book
Binding: Paperback
General
| Cooking, Food & Wine
| Subjects
| Books
French
| Foreign Language Nonfiction
| Nonfiction
| Subjects
| Books
Nonfiction
| French
| Foreign Language Books
| Specialty Stores
| Books
All French Books
| French
| Foreign Language Books
| Specialty Stores
| Books
ASIN: B000T5OO9Y |
Product Description
Text in French. A modern reproduction of an old cookbook.
Book Description
A full-color guide to contemporary Texas cuisine, from one of Conde Nast Traveler’s top 100 chefs in the world
Say goodbye to Tex-Mex and barbecue—the Texas Hill Country around San Antonio is populated with local farmers and artisans who have redefined the region’s food landscape. Taking full advantage of this local bounty is rising star Scott Cohen, executive chef at the 4-diamond Las Canarias at Omni La Mansion del Rio, as well as at Pesca on the River at the Watermark Hotel and Spa. Cohen’s mentors were Wolfgang Puck (at the Mansion on Turtle Creek), Andre Gaillard (at the Carlyle and La Reserve) and, in France, Daniel Boulud, Georges Blanc, Roger Verge and Michelle Rustang. After 15 years in New York City and honors from the James Beard Foundation, Cohen moved to the Texas Hill Country to make the most of the area’s untapped bounty for food lovers. This easy-to-use, fully illustrated cookbook introduces readers to the region and takes them, chapter by chapter, through the best of Cohen’s innovative recipes, from Crispy Calamari with Red Pepper Jalapeño Vinegar and Smoky Tomato Dip to his signature Peach Cobbler. In addition to the more than 100 recipes, full-color photographs and sidebars highlight
Customer Reviews:
A True Taste of Texas.......2007-10-08
This cookbook is a must-have for home cooks who like the distinctive flavors of Texas (chiles, pecans, beef) served up in sophisticated and innovative ways. The recipes are clear and easy to follow, the photos are luscious, and I love the emphasis on buying locally and eating sustainably.
Awesome recipiesand photos!.......2007-10-05
I have tryed several of the recipies and they went great. I loved the presentation photos and it was easy to make my version very impressive.
Great read and a beautiful book to put out on the coffee table and share with friends.
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