Book Description
Targeted especially at managers, human resource professionals, customer service and sales representatives, and others whose personal interactions determine their success, Working PeopleSmart offers six core strategies for maximizing interpersonal relationships. Here are practical solutions to tough, real-life dilemmas: getting along with a difficult colleague; firing an employee; speaking up rather than suffering in silence; being open to resistance; and getting a team to work effectively together. "Nuggets of wisdom" for each scenario enable readers to envision an appropriate PeopleSmart response.
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Seis estrategias para el exito / Working PeopleSmart. 6 Strategies for Success: La Practica de la Inteligencia Personal / The Practice of Personal Intelligence (Paidos Plural)
Mel Silberman
Manufacturer: Ediciones Paidos Iberica
ProductGroup: Book
Binding: Paperback
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ASIN: 8449316847 |
Book Description
In this book, Sally Spector, who is from Chicago and now lives in Venice, takes us on a mouth- watering culinary trip; her historical love affair with food quite literally gives us a taste of Venice.
Customer Reviews:
Priceless book..............2007-02-27
This book is a treasure because all the text is handwritten and the illustrations are fabulous.....there are recipes and a great deal of history & information about Venice. This kind of book will soon be a relic.
A beautiful book of art, history and the character of Venice.......2005-07-24
I purchased this book soon after it came out. I found it at the wonderful Kepler's bookstore in Menlo Park, California in among the cookbooks. Which makes sense, because, in part Venice & Food is a cookbook. But Venice & Food is two other thing as well: a book about Venice and its history and an art book of Ms. Spector's remarkable drawings of Venice. What is also remarkable about this book is that it is not typeset. The book is entirely written in Ms. Spector's hand printed text and the illustrations are annotated with her script.
Ms. Spector is a wonderful artist and her drawings of Venice are beautiful. The drawings illustrate essays on topics ranging from where Venice gets its fresh water to the history of corn in Europe and Venice. Since this is a cookbook, Ms. Spector also writes about the history of food and cooking in Venice, including a few accounts of modern food. In writing about food and cooking through history, Ms. Spector comments that for the vast majority of people through most of human history, the concern was not about the sensuality of food, but simply having a full stomach.
The beautiful artwork, the observations about Venice, its history and its food are what make this book a treasure. I am sad to say that I read the book cover to cover and did not find a recipe that I wanted to make. Although I will not be using this as a cookbook, I will always treasure the book for its beauty.
I concur! This is a wonderful book!.......2003-08-29
If you have ever experienced cichetti in Venice, this book will bring it all back. In addition to the recipes, the illustrations are charming, representative of the real Venice that the average tourist never sees but that those who take the time to learn and love the Serenissima truly cherish.
Beautiful!.......2003-02-14
Just another rave review for this beautiful book. If you love Venice, you will love this book. If you know anyone who loves Venice, get them this book as a gift. Sally Spector knows Venice and obviously loves the city. Her drawings and history of details behind the food and recipes is a joy to read and to look at. If you have been to Venice, this book will take you back and get you looking forward to your next trip. In the meantime, you can savor the delicious recipes and the warmth of Venice and Food....
Venice: Charming The Palate.......2002-08-19
"Tell me what you eat and I will tell you what you are" Brillat-Savarin declared. Judging by its cuisine, Venice must surely qualify as the ancient and modern day city of princes and artists. Sally Spector vividly brings to life the importance of Venice as the crucial stepping-stone for cuisine in Italy and Europe in "Venice and Food".
Little did I know that world famous dishes such as risotto, polenta, tiramisu and many other delights originate from Veneto and fair Venice - until I read Sally's superb description of their origins. She elegantly evokes the typical dishes of Venice with such accuracy that I could almost smell the aromas while reading her book - especially her enticing descriptions of the "Cuttlefish stewed in its ink" and "Bacala a la Vicentina". Such descriptions of typical Venetian dishes are beautifully interwoven with their historical origins. Even their essential ingredients are traced back to their roots. Who knew that eggplant, the basis for Melanzane al Funghetto, emanates from China?
An additional bonus and particularly attractive aspect of "Venice and Food" are the illustrations throughout the book. They are done by Sally herself who is a talented artist. Moreover, the whole book is written in her own elegant handwriting - a unique and superbly pleasing feature.
In sum, from the minute I picked up this book, I could not put it down until the next day - the first two days of my visit to Venice. It served as a magnificent introduction to Venice - not only the city of romance but also certainly of history and cuisine.
"Venice and Food" is a must read for any food enthusiast!
Book Description
The city of Venice is one of the most beautiful in the world, but visits are too often marred by meals at bad restaurants with high prices, unscrupulous waiters, and tasteless food. Chow! Venice reveals the best places to eat and drink, from simple sandwiches and pizzas to elegant four-course meals. Discover places off the beaten track as well as steps away from St. Mark's Square.
Learn how, when and what Venetians eat and drink, where to get the best cichetti and where to find restaurants and bars open after 10:00pm. In additions to restaurants and bars, there's a list of markets, specialty food stores, and wine shops.
Whether you're visiting Venice for three days, three weeks, or three months, Chow! Venice will prove to be an invaluable resource and guide.
Customer Reviews:
Terrific!!.......2007-08-23
What a great update on a very useful book! The last several years I've spent weeks at a time in Venezia...cruising every calle for foodie gems! What a delight it was finding the first edition of this delightful book...and the update reassures the reader a present-time evaluation!!
Many thanks to Shannon and Ruth!!!
Invaluable Guide.......2007-07-20
At last, a book written by people who have actually LIVED there! While dining in Venice can be problematical, these two gals have eaten (and eaten and eaten) their way through the city and have given Americans, in particular, all the info we need for a successful visit. We found their recommendations to be spot-on, as the English say. The only thing missing is notations as to when the restaurants are closed; for example, many Venetians close up shop for vacation in August and if you want to make reservations ahead, you have to search the net for their websites to inquire, or do as I finally did -- contact my hotel ahead of time and give them a list.
Yes, buy this book and try the restaurants, but..........2007-07-14
I brought this guide to Venice with me last time, and I'll bring it next time too. It's a good little book. The ladies point out some very nice restaurants. However, the anecdotes really suck. All they do is point out special treatment that they've received at one restaurant or another, and this is very unbecoming in what ought to be impartial criticism. I know how thrilling it is to be considered an insider in Venice, but the authors should show a little professionalism and keep it under their hats.
Thanks to Chow Venice, we had the most wonderful meals.......2007-07-06
I cant recommend this book enough. I had heard many things about Venice and the restaurants being mediocre and overpriced and thought, just add us to that list. I then read on www.slowtrav.com many people had very positive dining experiences using Chow Venice and were recommending it, so I placed my order. After perusing it, my husband and I dog eared half the book of places we wanted to try. Trying to narrow that list was difficult! Every one of our meals recommended by Chow Venice was delicous. I also liked that it gave detailed directions to the restaurants and the food/ingredient translation came in handy.
Five Stars for Chow! Venice.......2007-06-10
Eating well in Venice is easy with Chow! Venice. We tried a different restaurant from the book several nights during our recent stay in what has become our favorite city and were never disappointed. The book is written by two women who obviously love Venice, good food and wine. The book was fun to read and an easy size for packing. Our evening walk through the beautiful, scenic neighborhoods to our restaurant choice of the night was always a delight. The precise directions for reaching each restaurant were invaluable.
We found the food in Venice on a previous visit to very inconsistent. We enjoyed some lovely, expensive meals and several mediocre (but still expensive) ones, very different from our experience this year with great reasonably priced meals night after night. I would definitely recommend this book for anyone planning a visit to Venice.
Amazon.com
To answer the question, "What does Mediterranean mean and what is Mediterranean food" in The Mediterranean Feast, Clifford Wright delves into not merely history, but also agronomy, economics, geography, and more. He dedicates this monumental synthesis of the influences that eventually produced Mediterranean food as we know it to "the philosophers and the cooks." Fortunately, when it seems the intellectuals have taken over completely, one comes on Wright's lyrical description of eating a cassoulet, the golden-crusted, complex French bean stew, and other passages proving that Wright's intense quest for knowledge is based on a cook's culinary passion.
Illustrated with maps and brimming with more than 500 recipes, A Mediterranean Feast is Wright's way of leading the reader beyond the popular, romantic image of this region as an eternally bountiful land. He explains how the complex web of influences between the fall of the Roman Empire in the 6th century and the Age of Reason in the 17th century transformed the Mediterranean from a harsh place where poverty and famine made "dying of hunger ... a defining occurrence," to one we could romanticize, seeing it as ever lush with citrus, sun-ripe tomatoes, laden vines, exquisite cheeses, artisanal breads, and simple but well-fed folk. Those who rise to absorb the encyclopedic knowledge and engage with the ideas set forth in this dense work, such as the peasants' willingness to accept new, unfamiliar foods to relieve the boredom and scarcity of subsistence eating, will receive a profound education about Mediterranean life as it historically relates to food.
While A Mediterranean Feast feeds the mind, it also offers a wealth of authentic and intriguing dishes from the entire region, from France to Algeria and Spain to the Near East. Readers primarily interested in cooking can flip through this massive book, picking out remarkable recipes such as the pine nut omelet of southern France, Umm Ali, a creamy Egyptian pudding containing phyllo, nuts, coconut, and raisins, and Nohutlu Pilavi, the buttery Turkish pilaf of rice simmered with chickpeas. --Dana Jacobi
Book Description
A groundbreaking culinary work of extraordinary depth and scope that spans more than one thousand years of history, A Mediterranean Feast tells the sweeping story of the birth of the venerated and diverse cuisines of the Mediterranean. Author Clifford A. Wright weaves together historical and culinary strands from Moorish Spain to North Africa, from coastal France to the Balearic Islands, from Sicily and the kingdoms of Italy to Greece, the Balkan coast, Turkey, and the Near East.
The evolution of these cuisines is not simply the story of farming, herding, and fishing; rather, the story encompasses wars and plagues, political intrigue and pirates, the Silk Road and the discovery of the New World, the rise of capitalism and the birth of city-states, the Crusades and the Spanish Inquisition, and the obsession with spices. The ebb and flow of empires, the movement of populations from country to city, and religion have all played a determining role in making each of these cuisines unique.
In A Mediterranean Feast, Wright also shows how the cuisines of the Mediterranean have been indelibly stamped with the uncompromising geography and climate of the area and a past marked by both unrelenting poverty and outrageous wealth. The book's more than five hundred contemporary recipes (which have been adapted for today's kitchen) are the end point of centuries of evolution and show the full range of culinary ingenuity and indulgence, from the peasant kitchen to the merchant pantry. They also illustrate the migration of local culinary predilections, tastes for food and methods of preparation carried from home to new lands and back by conquerors, seafarers, soldiers, merchants, and religious pilgrims.
A Mediterranean Feast includes fourteen original maps of the contemporary and historical Mediterranean, a guide to the Mediterranean pantry, food products resources, a complete bibliography, and a recipe and general index, in addition to a pronunciation key. An astonishing accomplishment of culinary and historical research and detective work in eight languages, A Mediterranean Feast is required--and intriguing--reading for any cook, armchair or otherwise.
Customer Reviews:
A Delightful Read.......2007-09-20
This is one of those cookbooks you buy for pleasure. Not to cook from, but to actually learn the background of what your cooking. While most cookbooks provide little anecdotes about their recipes, this one delves deeply into the history of the mediterranean and its cuisine. We learn how climate, religion and historical circumstances shaped the cuisine of the mediterranean as we know it today. We learn about the major role the islamic civilization played in the region and about the cultural exchanges between the Europeans and the Islamic empire. The recipes, all five hundred of them(!) while excellent (I tried a few) are really incidental and are included so that we get concrete examples of what Wright is talking about. Cooking the recipes and reading the book will give you a true sense of not only what the Mediterranean is like, but what the Mediterranean is.. A definate must read for any one who whats to understand the region
Outstanding.......2007-06-07
This is not your ordinary cookbook; the authors of the previous reviews who expect one should just go browse at Walmart. This is an incredibly detailed history of food that is entertaining and enlightening--I've read no other quite like it. Every recipe is extremely detailed and comes with its own background, and the history itself is fascinating.
The sheer amount of research that must have gone into this book is astonishing.
As a lover of history, the history of food, and food, and cooking, I found this to be definitely one of the culinary masterpieces of the genre. Bravo.
Definitely a Feast!!!!.......2006-08-03
If you like history and you like Mediteranean food, you will love this book! Very fascinating stuff....
Extremely Biased..........2005-08-13
I found this book exciting and interesting as far as the history of true Mediterranean Cuisine, but some of the statements of the author are quite opinionated, bold and brash (and couldn't necessarily be substantiated) and some extremely biased against Christianity. He is an Arab-studies scholar before this, and so it seems he finds time and again places where he can make digs on Christians of the past. I had a hard time getting past his little remarks to get to the real meat of his history.
As far as the recipes...they are a bit disappointing. Like the other reviewer, they are scattered throughout the book, seemingly without organization. While trying to write about true historical Mediterranean cuisine, he throws in modern recipes from friends at various spots....almost like an afterthought. There isn't much rhyme or reason to where or why recipes are in a certain section or chapter.
And it is very longwinded...
WONDERFUL BOOK FOR BEGINNERS AND PROFESSIONALS.......2004-02-21
This is a doctoral thesis and complete cookbook all in one. This was given to me as a gift and it is not only informative, but the recipes REALLY WORK. I have a lot of cookbooks, but I will never give this one up, ever. IT has hundreds of recipes with very simple ingredients. Even substitutions for ethnic seasonings is already provided in the book. It is healthy, tasteful, easy to cook and you dont need to be a genius to have wonderful meals with this one. EXCELLENT BOOK.
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Venice: Tradition and Food
Alvise Zorzi
Manufacturer: Arsenale Editrice
ProductGroup: Book
Binding: Hardcover
General
| Cooking, Food & Wine
| Subjects
| Books
General
| Regional & International
| Cooking, Food & Wine
| Subjects
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ASIN: 8877433116 |
Book Description
The goal of the authors in this book is to make a real contribution to the survival of Venetian civilization by revisiting the cuisine of the Serenissima Republica. They do with with precise and accurate recipes that are wholly faithful to the originals, with a little local history thrown in.
Book Description
Venice is famous for its waterways, its gondolas, and its romance-but it's also famous for its extraordinary dishes, perhaps some of the most savory in all of Italy. Now, with simple recipes and gorgeous four-color photographs, cooks of all levels can recreate the Venetian palate, with mouth-watering meals and delectable deserts, including marinated tuna with balsamic vinegar in caper sauce, fennel with artichoke, squid risotto, and baked ice cream. Home cooks will also discover:
•A history of food in Venice, springing from a rich tapestry of tradition and tolerance
•An appreciation of the unique relationship between art and food in Venice throughout the centuries
•Venice's cafes and wine bars, and how they evolved from dens of iniquity to Venetian institutions
Customer Reviews:
cookbook works as a good guide for venice restaurants.......2001-10-17
I purchased the book knowing that It would be mostly used
as a sort of restaurant guide. The recipes are shown with photos.
It gave me an idea of the type of food the restaurant specializes
in and wheather one might enjoy eating there.My next trip to venice is during christmas 2001,I plan to go to at least two or three of the restaurants in the book that I probably wouldn't have tried otherwise.That alone is worth the price especially if one or more restaurants is a true"find".
Average customer rating:
- Heavy on Rome, Light on Venice
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CHEAPSKATE'S GUIDE TO ROME AND VENICE: Hotels, Food, Shopping, Museums, and More
Connie Emerson
Manufacturer: Citadel
ProductGroup: Book
Binding: Paperback
Europe
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ASIN: 0806518502 |
Customer Reviews:
Heavy on Rome, Light on Venice.......1998-04-24
Having purchased the book to help plan my tour of Venice, I was rather disheartened to find that Venice is covered in a mere 40 pages. The text of those 40 is, however, quite informative. Of the eight Venetian hotels listed in the Cheapskate's Guide, only 2 offer a night of double room occupancy for less than $200 US dollars. Perhaps a guide for cheapskates in Venice should mention campgrounds ($25 a night) rather than the Hotel Gritti Palace (as high as $572) or the Cipriani (as high as $734).
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The Cuisine of Venice and Surrounding Northern Regions
Hedy Giusti-Lanham
Manufacturer: Barrons Educational Series Inc
ProductGroup: Book
Binding: Hardcover
General
| Baking
| Cooking, Food & Wine
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General
| Cooking, Food & Wine
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French
| European
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Italian
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ASIN: 0812051386 |
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La Cucina Veneziana: The Food & Cooking of Venice
Gino Santin
Manufacturer: Ebury Press
ProductGroup: Book
Binding: Hardcover
Regional & International
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ASIN: 0852237707 |
Average customer rating:
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LA Cucina Veneziana: The Food and Cooking of Venice
Gino Santin
Manufacturer: Prentice Hall
ProductGroup: Book
Binding: Hardcover
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ASIN: 0135218160 |
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