Average customer rating:
- Worth reading. I just finished my 6th rereading and it was better!
- A TRUE successor to Asimov, The Future of Foundation
- Immensely Irritating - Absolutely Hated It
- The Foundation universe revisited
- If you are keen on Asimov's foundation series this is a must read.
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Psychohistorical Crisis
Donald Kingsbury
Manufacturer: Tor Science Fiction
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The Children of Húrin
ASIN: 0765341956 |
Book Description
A loving homage to Asimov, and dialogue with him--a triumph of galactic-scaled SF that is destined to be recognized as a classic in its own rightEron Osa had faced the ultimate penalty. Not death, but the removal of his fam. Without the augmentation of his brain by his electronic familiar, he can barely function amidst the bewildering complexities of everyday life on Splendid Wisdom. Here, on the capital world of the galaxy's Second Empire, everyone from the meanest citizen to the ruling Pscholars has depended upon a fam since childhood. Without one, simply navigating the streets and levels of the planetary megalopolis is a paralyzing challenge. Lost along with such everyday survival skills were many of Eron's memories and his professional knowledge. The crime he committed must have been terrible to warrant such a dreadful punishment. If only he could remember what it was!
Customer Reviews:
Worth reading. I just finished my 6th rereading and it was better!.......2007-03-18
Read the other reviews. They're right.
The first few pages are very unpleasant, rescued from turgid horror only by a series of flashbacks. The protagonist starts as a criminal mathematician, mentally maimed to protect society. The book is the story of his recovery. As he recovers, we see the full glory of his universe, which he... conquers completely, to rescue it. It's a story of indomitably heroic will.
The people in the book are not terribly realistic, but then, they're posthuman, with perfect emotional control, perfect memories, built-in libraries, multi-million word vocabularies... and nobody knows how posthumans really act. So, in Kingsbury's universe they feel stupid, spy on each other, panic about their mistakes and condescend to inferiors. Just like us.
Kingley's future universe solves or avoids issues of which other authors are not even aware. For example, how will mind-control technologies evolve? For what will nanotechnology be used? What are the problems with most physicists' pesky ignorance of information mechanics? What gives memes selective advantage? How can we test that? What are the upper bounds of governmental designs? What's the greatest risk to -our- society? How do you -really- conquer the universe?
This is not merely fine science fiction, but also a collection of beautiful philosophical speculations by a retired professional mathematician who just happens to be an entertaining writer.
It's a real classic, and a wonderful book. Recommend it to your friends!
A TRUE successor to Asimov, The Future of Foundation.......2006-07-28
This book is a FAR FUTURE look at how things have turned out in the Foundation Universe. It is not sanctioned by Asimov's estate (I have no idea why). This is a shame because this author has the courtesy to actually explore the future of Foundation (as compared to some authors (hint hint nudge nudge) who chose to "Explore Hari Seldon" as a character, something that the Good Doctor did quite comprehensively in Forward the Foundation and Prelude to Foundation and which is quite unnecessary, especially coming from outsiders. As Asimov himself said, Seldon was his alter ego and Bear, Benford and Brin (authors I ctually admire for their other work) really wasted a good opportunity to do something special with this amazing universe :(.
I know that all Foundation fans are really dying to know what happens after Foundation and Earth. What mode of governance wins (the Second Foundation, Terminus or Gaia?).
The premise of "Psychohistorical Crisis" is that the Second Foundation has won (doesn't say how). In any case, that won me over instantly (I was rooting for it after all ;-).
Since it is unofficial, Kingsbury has used different names for everything (planets, kingdoms, people) and so on. You might think that this is awful. However, after all that time, one would expect some distortion in terms of slightly different legends, names, etc. The genius of Kingsbury lies in the fact that he has constructed this universe to the logical evolution of Asimov's universe after several centuries!!! So, if you remember ANY of the original series, you cannot help but understand instantly what places and people he is referring to.
As a dedicated Asimov fan, I recommend this book to anyone who was dissatisfied with the "official" second Foundation trilogy and wants the REAL thing.
The reason I call Kingsbury a genius is that in his story, he has really addressed the concepts behind psychohistory (it's really a psychohistory novel, rather than a Foundation novel).
The REASONS for the name changes are part of his thesis!!! In some sense, the names have merely evolved after the fashion of a centuries-long game of 'Chinese Whispers'!!! (Any more and this would be a spoiler).
Immensely Irritating - Absolutely Hated It.......2006-03-26
Trying to read this book drove me absolutely nuts. While I realize the author changed the names to avoid copyright infringement, it still was extremely irritating. Splendid Wisdom, Harry Seldom, and Cloun - give me a break! Reading this book was like trying to program a computer while fighting off food poisoning. Every so often, you get hit with a bad "something's not right; I feel queasy!" feeling. He may have had some good ideas in here, but I got so disgusted I quit after about 30 pages.
The Foundation universe revisited.......2006-03-11
As a teenager, I avidly read Asimov, Heinlein, Clarke and many of the younger writers. I thought there was no nobler calling than being an explorer of possible worlds. Then I grew up. Nothing wrong with SF: I also went to school, then I grew up.
So of course can anyone attempt a fresh visit to the world of the sacrosanct Foundation trilogy without disappointing? The Good Doctor Asimov himself failed in a way. Isn't Donald Kingsbury's attempt doomed? Yes, and no. "Yes" for the same reason that the Good Doctor failed: because the Foundation trilogy was written in the 40s and 50s, too long ago for a smooth continuation. But fortunately "No" because Kingsbury doesn't even try to reproduce the feel of the trilogy, he just tells it anew in his own style. He also expands on a few themes like the original trilogy's Visi-Sonor which in this book becomes the plot-critical, mind-expanding fam (personal-familiar).
Apart from that, Kingsbury creates his own characters, his own plot, and retells the critical aspects of the Foundation trilogy in his own words, e.g. when The Mule is referred to as Cloun-the-Stubborn or when Terminus is renamed Faraway. This literary device is justified since Psychohistorical Crisis takes place over 2000 years after the original trilogy. After all do we, two thousand years later, call Julius Caesar the more accurately pronounced Iulius Kezareh?
All in all, Kingsbury guides us on a fascinating tour of the later Foundation universe. Fun!
Vincent Poirier, Tokyo
If you are keen on Asimov's foundation series this is a must read........2005-10-04
As a kid I really enjoyed the orginal foundation series. I then enjoyed several books that Asimov wrote on the same theme.
As such I was quite keen to read this book.
Unlike many such books written by writer on a fiction subject that someone else wrote, this writer obviously does know the early books by Asimov well. As such this book is what Asimov should have written to complete his series.
I do confess that I would have prefered a shorter book as I thought it was too long. Also more details on psychohistory in the context of the foundation series maybe the writer could not do this as in later books in the series Asimov gave up on the idea being possible. Lastly I would have liked more on the game at the end.
Book Description
From his travels around the world, culinary writer and expert Bernard Clayton, Jr., has put together an eclectic collection of more than 250 soup and stew recipes, adding to the clear instructions personal anecdotes and historical background. Now, in this beautiful updated hardcover edition, The Complete Book of Soups and Stews, Updated, he includes an array of favorites, as well as some delicious new additions and healthful preparation tips, that makes this a must-have in any kitchen for any season.
He covers a wide range of soups, from Asparagus and Crab to Peach Buttermilk, and American classics such as New England Clam Chowder, Burgoo, and U.S. Senate Bean Soup share the spotlight with such international gems as Japanese Shabu-Shabu, Nigerian Peanut Soup, and Scottish Cock-a-Leekie Soup. After a thorough discussion of the many kinds of stocks, from Brown Stock to Dashi, Clayton includes, for those of us who are time-pressed or just plain lazy, the pros and cons of homemade versus store-bought stock, along with tricks and tips to improve the latter.
Clayton's first book, The Complete Book of Breads, won the coveted Tastemaker cookbook award and was praised by Craig Claiborne as perhaps the best book on the subject in the English language. Of Clayton's The Complete Book of Pastry, which also received a Tastemaker award, Claiborne said: "One of the most important cookbooks of this year if not this decade."
With recipes that are well written and easy to follow, Clayton shows that soup making is neither time-consuming nor difficult, and in any case is well worth the effort.
Customer Reviews:
A Satisfying selection of Excellent Recipes.......2007-05-18
I don't know how Clayton's most excellent soup, stew, and chili recipe book could have been made better.
Other than the new look, I really can't see how it has been updated. I used the prior edition almost exclusively for my soup and stew cooking for over fifteen years after an Amazon.com recommendation. Probably the best testament to its usefulness is that I've given it as a gift to friends and relatives several times (with 100% positive feedback).
What I've said about the prior edition can be said again:
This is a great source book for all types of cooks. Fledglings, those with limited success or confidence, bachelors or recently-divorced men, folks who delight in one-dish meals, and even soup afficionados like me will benefit from having it in their collection.
Clayton gives us an excellent introduction to the craft of soup-making by covering such important basics as stock preparation, use and selection of soup making tools.
He is happy to share the difficulties and delights of soup-making with his readers, by supplying helpful information for each recipe; sometimes to explain the source or history of the recipe, or to share information about uncommon ingredients or variations. It's almost like having him in the kitchen looking over your shoulder, gently dispensing his knowledge and advice. He prepared these recipes himself, so the directions are clear and easy to follow, even the complicated ones.
But what about the recipes? I've had this cookbook for over fifteen years. I've prepared over twenty of the recipes and have not yet found a bad or mediocre one yet. In fact, I prepare several of them regularly enough to call them my cooking favorites. Here are the best ones I've made so far:
Borscht : I make this at least once a month. Friends and family have raved at its stew-like quality and robustness. Although I can't get the Russian fellow at work to try it, I made it at a Boy Scout campout. I was floored when the boys raved about it. The best compliment any soup can receive is from boys whose favorite vegetable is ketchup.
I've tried three of Clayton's chili recipes. President Lyndon Johnson's mild, simple, and straightforward Pedernales River Chili made with meat, onions, and spices. I now follow the `chili puree' method from the Hernandez family chili recipe for every chili recipe I make because you can customize the spicing for each individual in the house. "Mom Unser's Chili" is a quick one, and made with pork instead of beef.
Old Fashioned Cabbage Soup incorporates frankfurters, and I was able to get my then very young children to eat it because I billed it `Hot Dog Soup'.
Irish potato soup. Absolutely delicious! I once thought a potato was a potato, but in his tips Clayton explains how using different potatoes brings different flavor to the soup.
Shaker Bean Chowder----"Good, smooth, and flavorful. Excellent for the vegetarians among us.
Saiman' soup, a Hawaiian pork-bone, sea kelp recipe which both Clayton and my spouse insist has curative powers.
Pick up this most useful volume and cook up a delicious meal tonight!
Book Description
Bernard Clayton, Jr.'s, first book, The Complete Book of Breads, won the coveted Tastemaker cookbook award and was praised by Craig Claiborne as perhaps the best book on the subject in the English language. Of Clayton's The Complete Book of Pastry, which also received a Tastemaker award, Claiborne said: "One of the most important cookbooks of this year if not this decade." Now this highly respected author turns his attention to soups and stews.
From his travels around the world, Clayton has put together an eclectic collection of 250 soup recipes and 50 stew recipes, adding to the clear instructions personal anecdotes and historical background throughout. He covers a wide range of soups, from Asparagus-and-Crab to Peach-Buttermilk. American classics such as New England Chowder, Burgoo and U.S. Senate Bean Soup share the spotlight with such international gems as Japanese Shabu-Shabu, Nigerian Peanut Soup and Scottish Cock-a-Leekie Soup. After a thorough discussion of the many kinds of stocks, from Brown Stock to Vegetable Stock, Mr. Clayton includes, for those of us who are lazy, the pros and cons of homemade versus storebought stock, along with tricks and tips to improve the later.
With recipes that are well written and easy to follow, Clayton shows that soup-making is neither time-consuming nor difficult, and in any case is well worth the effort.
Customer Reviews:
Complete Book of Soups and Stews.......2007-06-18
This has to be one of the best books available for soups and stews. We have not found a recipe yet that was not excellent.
A Satisfying selection of Excellent Recipes.......2007-01-02
I am amazed that at this time , January, 2007 there are only four other reviews for this most excellent soup, stew, and chili recipe book. I have used it almost exclusively for my soup and stew cooking for over ten years, and have given it as a gift to friends and relatives several times (with 100% positive feedback).
This is a great source book for all types of cooks. Fledglings, those with limited success or confidence, bachelors or recently-divorced men, folks who delight in one-dish meals, and even soup afficionados like me will benefit from having it in their collection.
Clayton gives us an excellent introduction to the craft of soup-making by covering such important basics as stock preparation, use and selection of soup making tools. He is happy to share the difficulties and delights of soup-making with his readers, by supplying helpful information for each recipe; sometimes to explain the source or history of the recipe, or to share information about uncommon ingredients or variations. It's almost like having him in the kitchen looking over your shoulder, gently dispensing his knowledge and advice. He prepared these recipes himself, so the directions are clear and easy to follow, even the complicated ones.
But what about the recipes? I've had this cookbook for over ten years. I've prepared over twenty of the recipes and have not yet found a bad or mediocre one yet. In fact, I prepare several of them regularly enough to call them my favorites. Here are the best ones I've made so far:
Borscht : I make this at least once a month. In fact, I made it last night. Friends and family have raved at its stew-like quality and robustness. Although I can't get the Russian fellow at work to try it, I brought it for a Boy Scout campout. I was floored when the boys raved about it. The best compliment any soup can receive is from boys whose favorite vegetable is ketchup.
I've tried three of Clayton's chili recipes. First up was president Lyndon Johnson's mild, simple, and straightforward Pedernales River Chili made with meat, onions, and spices. I now add the `chili puree' from the Hernandez family chili recipe to every recipe I make because you can customize the spicing for each individual in the house. "Mom Unser's Chili" is a quick one, and made with pork instead of beef.
Old Fashioned Cabbage Soup incorporates frankfurters, and I was able to get my then very young children to eat it because I billed it `Hot Dog Soup'.
Irish potato soup. Absolutely delicious! I once thought a potato was a potato, but in his tips Clayton explains how using different potatoes brings different flavor to the soup.
Shaker Bean Chowder----"Good, smooth, and flavorful. Excellent for the vegetarians among us.
Saiman' soup, a Hawaiian pork-bone, sea kelp recipe which both Clayton and my wife insist has curative powers.
Pick up this most useful volume and cook up a delicious meal tonight!
Outstanding Book! Had to buy a second copy.......2006-12-07
We have had this book for over 10 years and can't use it anymore - it's too beat-up! We have tried dozens of these receipes and every one is outstanding. The level of step-by-step is right on for the novice and the more experienced. Can not recommend this book enough.
Excellent Soup Book, Excellent Cookbook. Buy It!.......2006-03-22
`The Complete Book of Soups and Stews' by the late blooming culinary writer, Bernard Clayton was very slow in coming to my attention as a reviewer, even though I have owned a copy for several years. Part of my tardiness is due to the fact that I am very sanguine about the ability of a `...Complete...' book to live up to its presumption on just about any culinary subject, especially one so big as soups and stews. Another part of my reluctance to critically read this book is the fact that I did review the author's `The Complete Book of Breads' and found it to be missing an awfully big chunk of bread lore, in that it had very poor coverage of artisinal breads baked using wild yeasts such as the famous San Francisco sourdough yeast. In comparison, Rose Levy Beranbaum's `The Bread Bible' and books from Peter Reinhart are superior on some of the more arcane corners of bread baking.
So, I have spent my time reviewing good soup and stew books by such luminaries as Barbara Kafka, James Peterson, and Deborah Madison, plus a passle of `soup Nazi' wannabes who run soup restaurants from one coast to the other. I am paying for my tardiness in my regrets for not cracking open this excellent book much sooner. This is one of those books which makes you wonder why later writers bother to write on a subject, since Master Clayton seems to have covered the subject so well. On the issue of `...Complete...', Clayton addresses this issue head on by saying that the book is not complete in the literal sense, since one can easily write volumes on the subject of onion soups alone. Rather, the book is complete in that it touches on every major genre of soup and stew.
The very first thing to impress me about this book was the meticulous detail to which all recipes went in both fact and in useful typographical layout. And, all of this is done in the service of soups, by golly, which the author quite correctly says are certainly a lot easier to make than, for example, breads. The next thing that impressed me was the author's description of stock making. It was not overly fussy, but it managed to leave out no important details about the stock making procedure for the basics such as beef, chicken, fish, and vegetable stocks. I did spot one minor misstatement when he says with no qualification that older meats are better for stocks than flesh and bones from young animals. There is a major counter-example to this statement in the use of veal to make thick stocks with gelatin, since young animal bones have more gelatin in them then older animals. I am also tempted to argue with his identifying genus vegetable stock as `count bouillon'. I strongly suspect that `court bouillon' is simply one species of the very large family of vegetable stocks. I know this from my reading of Deborah Madison on stocks, with whom by great good sense, Clayton concurs in that both state the opinion that a stock should be made to reflect the use to which it will be put. To that end, Clayton makes the excellent observation that stocks made for creamy soup have no need to be clear, or at least not as clear as stocks to be used in consumes or chicken noodle soups, for example.
This is a somewhat old fashioned cookbook in that it spends a fair amount of space on discussing kitchen equipment used to make soups. This is good stuff, but even better is his little tutorial on how to prep the six most important vegetables (onions, celery, carrots, leeks, garlic, and shallots) used in soup preparation.
Unlike a lot of books which are organized by soup styles (consommé, noodle, bisque, cream, chowder), it is organized by principle ingredient for the simple reason that people reach for a soup recipe (or can of soup) based on a particular taste. And, unlike stews, soups are a preparation where it is common for a single ingredient such as clam, carrot, leek, mushroom, chestnut, or whatever to predominate. I think this argument may be just a bit weak when we get to the thick Italian `everything but the kitchen sink' minestrones, but its better than having no good organizing concept at all. This concept also works well when you look in your fridge or pantry and find an overabundance of leeks or onions or potatoes or tomatoes or sausage.
In examining several important soup type recipes, I find, in general, that Clayton's recipes tend toward the simple. I find fewer ingredients and steps in, for example, his chowder recipes than I see in Jasper White's definitive and excellent recipes in '50 Chowders'. This is not necessarily a bad thing. It means that you can rely on this book for finding relatively easy examples of virtually every major classic soup recipe known to the cook in the European tradition, including lots of recipes coming to us from Japan and China.
For foodies, the book also manages to cover a pretty sizable number of interesting background facts. My favorite is the story behind the `Les Halle' onion soup, especially since I was fortunate enough to have this treat at 4 AM in a bistro on the outskirts of the `Les Halles' produce market in Paris, before they tore it down to be replaced by a larger and more sanitary market in the Paris suburbs (See Tony Bourdain's travel show on the new market.)
If you have the resources for owning no more than one soup book, and that book does not have to be vegetarian, then this is definitely the book for you. It is cheap and a smallish trade paperback, although still with over 440 densely packed pages.
Very highly recommended.
Soup Lovers Bible.......2000-09-09
If you like soup, you need this book. Get one while it's still available. The hardback version I use is no longer available, but the paperback is just as good, if perishable. Sometimes, preparing really great recipes can be involved, but in the case of these, it's worth it. Most of them are quite simple compared to many other soup cookbooks, using only needed ingredients to achieve excellence if you can read and chop an onion. If you haven't got time to cook most of these fine dishes, try McDonalds, the drive-thru is really fast and you don't have to cook at all.
Book Description
The Dutch Oven Cookbook introduces you to outdoor cooking's "Magic Pot" - the one cooking pot that does it all -- bakes bread, steams vegetables, boils seafood, fries eggs, stews wild game, and broils meat. Author Wayne Fears brings this ancient cooking tool into the 21st century describing the ins and outs of Dutch oven cookery and provides a selection of tasty traditional recipes. Whether you're cooking for a party on the patio, baking biscuits on a camping trip, or cooking slow in a bean pit, Dutch ovens produce great tasting food with a small amount of effort and a great deal of fun.
Customer Reviews:
Don't judge this book by the cover !!!!!!!!!!.......2006-10-09
I had thought this was a great book for learning how to use Dutch Ovens for cooking. Lots of good general info and many nice pics. But, when it comes to the recipes I just don't get how the author can get them so screwed up. As I am new to Dutch Oven cooking I followed the recipes and cooking times precisely. I just wish the author had taken the time to take each recipe and follow it as per the directions to re-test the directions. Many of the cooking times are just plan screwed up and incorrect. As an example, there is no way in this world that the 1 hr cooking time for the sausage and sauerkraut recipe is anywhere near close to correct. Being new, I followed this literally and found that 1 hr is totally inadequate to get the dish to cook thoroughly. Tonite, I am trying the Big Woods Chichen recipe. One hour is completely inadequate for cooking. I am now trying to get the recipe to cook at 2 hrs. I'm sure my rice will be completely overcooked when the chicken is finally done. I am using a Viking professional stove which has been tested and calibrated and am also using a Lodge Dutch oven. Please don't waste your money on this book. It looks good but when you follow the recipes to the letter the results are poor and very disappointing!!!!!!!1
Good history and some other ibformation.......2005-09-01
This book has just saved me from worrying about gifts for my friends and relatives who camp or hunt. I plan on giving this book to many friends. The book is a great mix of history of the dutch ovens and the food cooked in them. I find it well written from the non-expert's view and would make a good book to introduce people to dutch oven cooking.
Everything You've Always Wanted to Know About Dutch Oven... .......2005-04-26
Mr. Fears takes the reader from point A to Z with every bit of information you could possible need. This beautifully photographed book includes various qualities of dutch ovens, how to season them properly, accessories, care & maintenance and many tasty recipes! Our next camping trip will have an easily achieved gourmet element!
GREAT book for information.......2005-03-22
This book is excellent for all the information you may want to know on dutch ovens, how they are manufactured, seasoning, storage, care, how to cook (several ways), etc. There are only a few recipes which are good. I would buy this book again as a reference book. It is great to give as a gift with a dutch oven.
Average customer rating:
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Complete Book of Soups and Stews
Jr. Bernard Clayton
Manufacturer: Simon & Schuster
ProductGroup: Book
Binding: Hardcover
General
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| Cooking, Food & Wine
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General
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Soups & Stews
| Meals
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ASIN: 0671438638 |
Average customer rating:
- Two thumbs up from two soup lovers
- Tasty low fat meals
- My review praises the book.
|
100 Low Fat Soup and Stew Recipes: The Complete Book of Food Counts Cookbook Series
Corinne T. Netzer
Manufacturer: Dell
ProductGroup: Book
Binding: Paperback
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Accessories:
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Tanita BC533 Glass Innerscan Body Composition Monitor
ASIN: 0440223407
Release Date: 1997-03-10 |
Amazon.com
Is there anybody who doesn't like soup? Tasty and satisfying as a steaming potage might be, all too often our favorite soups are also high in fat and calories--there's a reason why they call it cream of mushroom soup, after all. But lest you think low-fat soups mean giving up flavor, think again. In 100 Low Fat Soup and Stew Recipes, author Corinne T. Netzer whips up a veritable cornucopia of delicious variations on a very popular theme. There's Easy Crabmeat Stew--weighing in at only 4 grams of fat--and Curried Zucchini Soup with Creamy Topping (4.5 grams of fat). There's comfort food, such as Split Pea Soup, and elegant dishes such as Scallops and Vegetables in Wine and Fish Stock. There are even dessert soups--how about a bowl of Asian Fruit Soup with Lime and Mint? Whether you're counting your calories or just trying to maintain a healthy lifestyle, 100 Low Fat Soup and Stew Recipes helps you stay fit--and satisfied.
Book Description
One of six titles in Corinne T. Netzer's new The Complete Book of Food Counts Cookbook Series, 100 Low Fat Soup and Stew Recipes takes its inspiration from Corinne Netzer's biggest bestseller, The Complete Book of Food Counts, by featuring healthy and delicious recipes complete with full nutritional breakdowns on calories, fat, sodium, cholesterol, protein, and carbohydrates. From the exotic (Gingered Noodle Soup with Crabmeat) to the comfortably familiar (Chicken-in-a-Pot with Escarole)--this book has it all, and it's all good for you too! So if you want to eat well for both body and soul, get the cookbook that "counts."
Customer Reviews:
Two thumbs up from two soup lovers.......2000-04-01
Great recipes with great taste. If you want low-fat soups and stews that taste like restaurant made, this is the cookbook for you.
Tasty low fat meals.......2000-01-02
All of the recipes I've tried from this book have been delicious and healthy. My 3-1/2 year old likes them too.
My review praises the book........1999-06-17
No matter how much I praise this book, I can not give it enough credit. I am in a low fat soup club at work, and my collegues raved over all the soups I have made. I am very fat and this book has helped me to lose 200 pounds!!!
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- Sanctum And Sigil (World of Darkness (White Wolf Hardcover))
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