Stokes Field Guide to Bird Songs: Eastern Region Review

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(More customer reviews)I bought this collection to replace a set of Aubudon tapes that I'd lost a few years ago, and have found that I much preferred my old tapes to this collection. While the Stokes Field Guide to Bird Songs is very comprehensive and has great depth and variety, I am unable to use it to identify a couple of fairly common bird songs I hear in my back yard. With only the bird name and no other description provided on the cds, all of the songs and calls start to run together. What I particularly liked about my previous tapes was the additional song and habitat descriptions provided around the calls. The Stokes companion booklet provides some of this information, but my purpose in purchasing an audio guide was to listen, not to read. For an experienced birder or someone who knows what they are listening for in the field, this will probably be a helpful guide. For someone just starting out, a collection of fewer songs and more description would be a better bet.

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The Stokes Field Guide to Bird Songs: Eastern Region offers you the very best sound recordings available for the birds of eastern North America. It includes more species, more time per species, and more sounds per species than any other audio guide to Eastern bird songs. In addition, the recordings are accompanied by an informative pdf booklet that gives precise call and song descriptions of the 372 species included. This is a marvelous companion to the book The Stokes Field Guide to the Birds of North America and the audiobook The Stokes Field Guide to Bird Songs: Western Region. Donald and Lillian Stokes are widely recongized as America's foremost authorities on birds and nature. Their newest book, The Stokes Field Guide to the Birds of North America is the most comprehensive photographic field guide to birds ever published. They have written more than thirty other books, which have cumulatively sold more than 4.5 million copies, including the bestselling Stokes Field Guide to Birds (Eastern and Western editions), the Stokes Beginner's Guide to Birds, the Stokes Nature Guides, and the Stokes Backyard Nature Books. They have hosted a popular public television series, Stokes Birds at Home, and offer current birding information on their Stokes Birding Blog, which features Lillian Stokes's stunning photography. "The Stokeses are birding's first family." -Birding Business This is the ultimate audio field guide for today's birder-the most comprehensive, clearest, most useful audio identification guide to the birds of the Eastern region ever produced. Now updated for modern convenience in the field ! As a special bonus, one MP3 CD is included, containing all the bird sound files with voice narration removed for use on your MP3 device. Informative PDF booklet gives precise call and song descriptions.--This text refers to an alternate Audio CD edition.

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Oxford Dictionary of Humorous Quotations Review

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(More customer reviews)A fantastic book of quotations, and the most comprehensive collection of humorous quotes I've yet to come across. The organization is excellent, with an adequate list of themes serving as the table of contents. Further aiding discovery of the perfect quote is an index of authors/sources, and a very well developed keyword index. Both of these supplemental indices are a bit confusing, but not overly so. They list the applicable theme and the numbered entry under that theme; there are no page numbers given. It's a bit confusing on the first few uses, after that it is simple.
The book is a fun, quick read as well, dense (with its relatively small print) with goodies from John Updike, Cheryl Tiegs, Henry Kissinger, Frank Zappa, George Foreman, P. J. O'Rourke, etc. I heartily recommend it.

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Lonely Planet Indonesian Phrasebook, Fourth Edition Review

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(More customer reviews)If you are going to Indonesia and you feel you need a language guide, but you are not inclined to study the language by means of a graduated text book, you might like to consider this. You do get a very limited section on how the language works (ie grammar) but not enough to be really useful. What you do get of great value are subject grouped word lists and phrases that even include some of the colloquial language that you will encounter whilst on your travels.
However, I believe that this little book grows in usefulness if you are studying/have studied the basic language and you need something to enlarge your vocabulary and boost your communication power in Bahasa Indonesia. The word lists can be a great help in filling in the gaps that some basic courses might necessarily have left in vocaublary while aiming to teach you to use the structures of the language. In this way, this phrasebook can be very useful.
An Indonesian friend of mine who saw the cultural information in the book said that the author has definitely spent a lot of time in the country and has really done his homework! Some language courses completely neglect cultural information while they are concentrating on language (such as "Colloquial Indonesian" by Routledge) so in addition to the extra vocabulary, the cultural inforamtion you find here could really make a difference to your trip, as it is very easy for an unsuspecting westerner to make cultural gaffs and end up looking "sombong".
In short, if you just want a travel phrasebook and cultural guide, then this is a good choice.

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From the balmy nights of Bali to the monkey jungles of Sulawesi, you'll know your kepala, 'head', from your kelapa, 'coconut' with this book. Learn what to say on a wild night of dangdut - and when you're in a hurry to leave, know you'll need to catch a bajaj, not a becak. Selamat jalan!, 'Happy travels!'
dive, surf & hike your way around the islands
join in the banter at the market, beach or bar
experience a range of exotic dishes
have the edge bartering at a pasar malam
cultural tips & protocol to smooth the way

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Sweet Simplicity: Jacques Pepin's Fruit Desserts Review

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(More customer reviews)Jacques has done it again! Each fruit has its own chapter with descriptions of varities of each fruit, ripeness tests, many color pictures of the finished results along with the uncomplicated recipes.
Fresh fruit season is beginning, so the big decision is where to start. There are great sounding recipes for all seasons, plus preparation time and nutritional analysis for all of them.
Jacques' PBS shows are always special as are his cookbooks. Keep them coming. A great read!

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Whoosh Boom Splat: The Garage Warrior's Guide to Building Projectile Shooters Review

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(More customer reviews)I just bought this, based on experience of Gurstelle's other books ("Art of the Catapult" and "Backyard Ballistics").
I wasn't disappointed at the content, though anybody who has spent time on the internet (especially sites like Instructables or Howtoons) will have seen versions of most of the projects before. The only project that was wholly-new to me was the Mechanical Toe.
What did disappoint was the quality of the book - nice shiny covers enclose dull, yellowing pages. The paper used does not promise long life, and I do not think it would survive if I kept it with the rest of my Making library (in my shed).
So, buy it if you like Gurstelle's style, or if you don't want to spend some time filtering the dross from the Web, but don't buy it if you plan to keep it for several years.

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These are the homemade machines that you’ve dreamed of building, from the high-voltage Night Lighter 36 spud gun to the Jam Jar Jet, the Marshmallow Shooter, and the Yagua Blowgun. Including detailed diagrams and supply lists, Gurstelle’s simple, step-by-step instructions help workshop warriors at any skill level achieve impressively powerful results. With Whoosh Boom Splat, you can build:- The Jam Jar Jet—the simple pulse jet engine that roars- The Elastic Zip Cannon—a membrane-powered shooter that packs a wallop- The Mechanical Toe—a bungee-powered kicking machine- The Vortex Launcher—a projectile shooter that uses air bullets for ammunition- The Clothespin Snap Shooter—the PG-17 version of a clothespin gun that fires fiery projectiles - The Architronito—the steam-powered cannon conceived by Leonardo da VinciAnd many more!In addition to learning how to make these cool gadgets, you’ll find sections packed with information on what makes each machine unique. Gurstelle describes the machine’s historical origins as only he can: with verve, fun, and the sort of quirky details his legions of fans love. Whoosh Boom Splat is a must-have for every extreme tinkerer.

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Basic Indonesian Review

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(More customer reviews)I am planning a two-month trip to Indonesia to some lesser visited islands and it has been highly recommended I learn some Indonesian. I got this book at the library. I am a self-starter and can learn languages fairly quickly. To address the first review, you do need a companion dictionary with this as there are some words used right off the bat that are not provided in the vocabulary section. But I will need a dictionary with me when I travel so that's okay, and anyone learning a language would need a dictionary. But what I don't like is I can't find an answer key. For example the first exercise asks you questions based on the dialog presented at the beginning of the chapter, which is standard language textbook fare. However, how do I know if I'm right and understanding correctly? I guess this is only really useful as a textbook for a class and presumably there is a teacher's edition somewhere. So not really for self study. But I'm going to struggle along with it anyway because I don't have anything else structured. I've also got the Lonely Planet phrasebook and that is probably going to be more useful for my purposes. Which is a shame because I like learning a language properly.

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Basic Indonesianis designed to provide rapid mastery of modern Indonesian, which is spoken by more than 240 million people.Divided into 28 graded lessons, the book provides fill-in-the-blank exercises, quizzes, word puzzles and question-and-answer practices to reinforce the learning. Extensive cultural notes are provided along with detailed tips on etiquette and appropriate cultural behavior in the world's largest Islamic society.

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The Pastry Chef's Companion: A Comprehensive Resource Guide for the Baking and Pastry Professional Review

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(More customer reviews)I am in the hotel industry and don't know how I survived all these years without this book! It assists me when I talk to customers so that I can easily explain items and show pictures to them. The only problem is that I need to get another copy so that I have one at home and one in the office. I think that anyone who likes to bake or is a "foodie" needs to BUY THE BOOK!The Pastry Chef's Companion: A Comprehensive Resource Guide for the Baking and Pastry Professional

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With more than 4,800 terms and definitions from around the world plus ten appendices filled with helpful resources, The Pastry Chef's Companion combines the best features of a dictionary and an encyclopedia. In addition to the current terminology of every component of pastry, baking, and confectionary arts, this book provides important information about the origin and historical background of many of the terms. Moreover, it offers coverage of flavor trends, industry practices, key success factors, a resources list, illustrations, and phonetic pronunciations.

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The Ultimate Serger Answer Guide: Troubleshooting for Any Overlock Brand or Model (Creative Machine Arts Series) Review

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(More customer reviews)I agree with the Sew News editor, who states on the cover: "This book should come with every serger purchased." Close-up photography and to-the-point tips show you how to solve just about any problem, no matter what your serger brand, model or vintage. If you own a serger, or are thinking of buying one (shopping guidelines are also included), buy this book. (By the way, I own several other serging books by Naomi Baker and Gail Brown, and this is new information not repeated in those other books.)

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This trouble-shooting guide features practical solutions to any problem with any serger, no matter what the brand, model or vintage. It is laid out with close-up colour pictures so that the reader can readily identify problems and offers a handy reference chart which summarizes the solutions.

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Simply Scones: Quick and Easy Recipes for More than 70 Delicious Scones and Spreads Review

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(More customer reviews)Every recipe I have tried from this cookbook has been fantastic. There are some wonderful combinations such as orange and chocolate scones. The directions are easy, the ingredients are usually common items that are easy to find and all the recipes I have tried turned out yummy.
Although it is a small book, in size, it is not small in yumminess or easiness. I have to admit that scones have become a staple in our house, due in a large part, to this book.
Enjoy.

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Scones make delectable treats for afternoon tea, breakfast, lunch, even midnight snacks.This tempting book features more than seventy luscious recipes for scones and spreads certain to delight both traditional and adverturesome palates:Sweet Scones: Oat Current, Triple Chocolate Chunk, Jam-Filled Walnut, Pistachio Fig SconesSavory Scones: Cheese, Hearty Grain, Pesto, Tex-Mex SconesSpreads: Apple Butter, Clotted Cream, Yogurt Cheese, Chocolate Nut Butter, Raspberry Cream Cheese SpreadPlus dozens more.Special sections tell how to make perfect scones, and how to serve a scrumptious afternoon tea.If you've never indulged in a batch of fresh-baked scones, there's no reason to miss out now!

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Kitchen Mysteries: Revealing the Science of Cooking (Arts and Traditions of the Table: Perspectives on Culinary History) Review

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(More customer reviews)You know those "precious metals cleaning plates" sold at ridiculous prices in airline catalogs? Well, Hervé This tells you how to cobble together your own from foil and salt (p. 192). I tried it with a couple of sterling silver pieces--and it worked wonderfully!
In the first couple of chapters of this new translation from the 1993 original in French (Secrets de la Casserole), This introduces some basics of cooking and discusses the sensations of eating, debunking the 90-year-old four-tastes theory. Afterward, this book can be dipped into at any point. It has chapters on basic ingredients (milk, eggs, etc.), on cooking methods (steaming, braising, etc.), on souffles, pastries, and breads--everywhere (not surprisingly) emphasizing French cooking. The second-to-last chapter on kitchen utensils is also essential reading, and the last chapter highlights kitchen mysteries yet unsolved.
For someone with some scientific background, this book occasionally comes across as patronizing. I liked, though, his explanation of evaporational cooling: to summarize, the water molecules that escape (i.e., evaporate) from the surface of the liquid must have a lot of energy--more energy than the typical molecules left behind--leaving behind liquid that has a lower temperature.
There are a couple of minor scientific mistakes: limonene, and not the mirror image, is in fact the relevant molecule in lemons (p. 28); and the record-holding temperature that the physicist Nicholas Kurti achieved was a millionth of a degree above, not below, absolute zero (p. 95). The translation from French may also be faulty on page 30, where he says that "we see a smoke, not vapor" above a soup--"fog" or "mist" probably being intended rather than "smoke."
Overall, this book is fun to read and full of interesting information. It is a good introduction for anyone interested in cooking or how things work. But for those with a deeper interest, Harold McGee's On Food and Cooking: The Science and Lore of the Kitchen (which This frequently echoes) is a better choice and a more thorough reference.

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Put 'em Up: A Comprehensive Home Preserving Guide for the Creative Cook, from Drying and Freezing to Canning and Pickling Review

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(More customer reviews)I have been canning for over 30 years and teach canning classes in the community. Part of my class is helping my students find a good canning book to use as a resource. I personally have many books and regularly check to see what's new out there. Then I pass on my top 4 or 5 favorites to my students in the class. After looking through 'Put em UP', reading the how to information, browsing through the recipes, and just the way the book is laid out and illustrated, I would definitely move this to a top choice for someone who needs information on canning. Everyone who wants to can (or preserve by any method) needs a good book or two. Even after 30 years of canning I still reread the basics every year, just to make sure I'm not forgetting some step. This book has great step-by-step instructions. One of my favorite things about the book is that it lists produce and then follows with ways to preserve that particular food and recipes. Most other canning books group things by kind, such as all jam & jelly recipes in one chapter and all pickles in another chapter, etc. Often when I bring home some kind of produce from a farmers' market or local farm, I've not decided for sure what I will do with it. By using this book, I can go to the section on say blueberries and look through my options, then decide how I want to preserve the berries. I'm also impressed with the knowledge and creativity the author shows in this book. Her recipes are wide and varied and I can see that many will become favorites in my home.

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PRESERVING IS BACK, AND IT’S BETTER THAN EVER. Flavors are brighter, batch sizes are more flexible, and modern methods make the process safer and easier. Eating locally is on everybodys mind, and nothing is more local than Heirloom Salsa made from vine-fresh tomatoes or a quick batch of Ice-Box Berry Jam saved from the seasons last berries. Even beginners who never made peach jam or dill pickles in their grandmothers kitchens are eager to pick up preserving skills as a way to save money, extend the local harvest, and control the quality of preserved ingredients.

The step-by-step instructions in Put ‘em Up will have the most timid beginners filling their pantries and freezers with the preserved goodness of summer in no time. An extensive Techniques section includes complete how-to for every kind of preserving: refrigerating and freezing, air- and oven-drying, cold- and hot-pack canning, and pickling. And with recipe yields as small as a few pints or as large as several gallons, readers can easily choose recipes that work for the amount of produce and time at hand.

Real food advocate Sherri Brooks Vinton offers recipes with exciting flavor combinations to please contemporary palates and put preserved fruits and vegetables on dinner-party menus everywhere. Pickled Asparagus and Wasabi Beans are delicious additions to holiday relish trays; Sweet Pepper Marmalade perks up cool-weather roasts; and Berry Bourbon is an unexpected base for a warming cocktail.

The best versions of tried-and-true favorites are all here too. Bushels of fresh-picked apples are easily turned into applesauce, dried fruit rings, jelly, butter, or even brandy. Falling-off-the-vine tomatoes can be frozen whole, oven dried, canned, or made into a tangy marinara. Options for pickling cucumbers range from Bread and Butter Chips and Dill Spears to Asian Ice-Box Pickles. Something delicious for every pantry!

Recipes Include:

Pickled Asparagus Wasabi Beans Beet Relish Berry Bourbon Grannys Chow-Chow Agua Fresca Cantaloupe Rum Asian Carrot Slaw Curried Cauliflower Drunken Cherries Cherry and Black Pepper Preserves Pickled Jalapenos Three-Chili Hot Sauce Preserved Lemons Candied Citrus Rind Oven-Dried Sweet Corn Bread and Butter Chips Pickled Fennel Figs in Honey Syrup Roasted Garlic Butter Grape Leather Dill Pesto with Feta Martini Onions Ginger and Peach Jam Dried Pear Chips Sugar Plums Pickled Ramps Classic Strawberry Jam Sweet Pepper Marmalade Salsa Verde Oven-Dried Tomatoes Pickled Watermelon Rind

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Forgotten Skills of Cooking: The Time-Honored Ways are the Best - Over 700 Recipes Show You Why Review

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(More customer reviews)This book is an amazing tome of culinary secrets that I've been in love with ever since it arrived. First of all, the quality of the book itself is top notch. It's a rough textured hardback sans paper flap cover. Darina Allen is drawing comparisons to Julia Child, and that marketing pitch seems to have translated into the layout of the pages. They are glossy and in the exact style of every cookbook of Julia's that I own. It reminds me in particular of The Way to Cook, Julia's master class, which was uncustomarily accompanied with ample photos.
Admittedly, there are things in Forgotten Skills that I'll never venture to try, such as the tripe on page 184, or the brawn on page 320. I'm not exactly tempted by the recipe for beef dripping on toast on page 177. But there are plenty of examples of recipes that are staples in many of our kitchens, reimagined from a fresh, farmy (to invent an adjective) perspective, such as beef stew (pp. 163), quiche Lorraine (pp. 250), and a delicious bacon and cheddar cheese strata that you absolutely must try (pp. 579). It seems like we've skipped spring altogether this year and headed straight into summer. In this current heat, I can't wait to try the recipe for Ballymaloe vanilla ice cream (no ice cream maker required!) on page 207. The simplicity reminds me of how my grandmother used to wait for a second snow, and then set out a large metal bowl to collect enough flakes to add in condensed milk, and, voila!, delicious ice cream.
Don't be discouraged by the opening chapter, which addresses various edible flowers, herbs, and weeds that you can scavenge and prepare in various dishes. Those recipes set the tone for the rest of the book, but in no way define it. In fact, if I had to try to sum up the essence of this book, I'd go back to the comparison to Julia Child's The Way to Cook. Julia's book was meant as a step-by-step class for the uninitiated to the steps of traditional French cooking. Ms. Allen's book is rather a guide to the traditional country cooking of Ireland, often with hints of the global culinary influence of France, Italy, and even the United States (she has a delectable recipe for American-style short ribs on page 165). And then there are the traditional recipes like calves' liver with caramelized onions on page 183 that put me in mind of my grandmother's kitchen.
A great deal of these recipes and skills are indeed forgotten legacies of the Old World, but the majority are at least relatively current and adapted for modern kitchens. Scattered throughout are notes on farming, slaughtering livestock (a note from Ms. Allen: don't bend the chicken's neck back too far, lest you pull off the head!), instructions for making everything from homemade butter to sausage, and natural cleaning agents for around the house. Ms. Allen's book will no doubt be an indispensable source of inspiration and reference for my culinary adventures. Also, the Amazon price is a steal. Highly recommended!

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In this timely new book, Darina reconnects you with the cooking skills that missed a generation or two. The book is divided into chapters such as "Dairy," "Poultry and Eggs," "Bread," and "Preserving," and forgotten processes such as smoking mackerel, curing bacon, and making yogurt and butter are explained in the simplest terms. The delicious recipes show you how to use your homemade bounty to its best, and include ideas for using forgotten cuts of meat, baking bread and cakes, and even eating food from the wild. The "Vegetables and Herbs" chapter is stuffed with growing tips to satisfy even those with the smallest garden plot or window box, and there are plenty of suggestions for using gluts of vegetables. You'll even discover how to keep a few chickens in your backyard. With over 700 recipes, this is the definitive modern guide to traditional cooking skills.

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A Passion for Preserves: Jams, Jellies Marmalades, Conserves Whole and Candied Fruits Review

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(More customer reviews)I very much love and recommend this book. My husband and I have made jam several times in the past with a variety of success. This book is the first one I found that had recipes using natural pectin verses store bought pectin. I will admit the cooking process is a little longer but the results are well worth your time!! We have made strawberry jam, four berry jam as well as blueberry jam and have been extremelly pleased with the results. The recipes do ask for weights for the fruit products, however if you are familiar with the fruit you are using you should be able to measure without use of a scale. The other part of the book we especially enjoy is the instructions for sealing the jars without water bathing. Since you have sterilized your jars and lids and the jam is very hot from longer cooking time, you are able to turn your jars upside down for several minutes, then right side up and during cooling your jars will seal. This is certainly a time saver and makes up for the longer cooking time. The writing style flows well and is easy to follow and the pictures are numerous and appealing. Finally, the author included quite a few of nontraditional recipes. For people who enjoy making jams there is something in here for you!!

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Homemade Living: Canning & Preserving with Ashley English: All You Need to Know to Make Jams, Jellies, Pickles, Chutneys & More Review

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(More customer reviews)I can't overstate how impressed I am with this canning book. She has an amazing knack for taking the mystery out of canning, while explaining the science and practice in an accessible, inspiring fashion. The quality of the book itself is truly remarkable as well, from the environmentally friendly, exceptionally sturdy paper and cover, to the wonderful graphic design. It is definitely meant to stand up to the rigors of the kitchen, but it is right at home as a favorite coffee table book, because it is gorgeous, and the profiles of all the different people in it are extremely inspiring.
I would give it 6 stars if I could, because it goes far above and beyond my expectations for a canning book. Instead of just being a boring manual, it represents a beautiful world view, inspiring us to develop a deeper relationship with the food that we eat, and the communities that it comes from.

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Yes, you CAN! More and more people have discovered what grandma always knew: canning and preserving supplies you with wholesome, tasty treats year round. And this Homemade Living guide provides all the practical, hold-your-hand basics along with plenty of step-by-step photos. Learn about the necessary tools of the trade, crucial safety tips, and hot water bath processing and pressure canning. Discover the all-important science of salt and sugar, and how to select the best possible ingredients, favoring seasonal, organic, and local options. Three topic-specific primers cover pickles, relishes and chutneys; jams, jellies, butters and curds; and whole fruits and veggies—and each offers at least two “Canning Classic” recipes with variation ideas.

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175 Best Jams, Jellies, Marmalades and Other Soft Spreads Review

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(More customer reviews)I loved Linda Amendt's first canning cookbook, Blue Ribbon Preserves: Secrets to Award-Winning Jams, Jellies, Marmalades and More, and eagerly awaited the release of this new preserving book. I wasn't disappointed. This book is amazing! The impressive collection of spreads and creative combinations of flavors are awesome. I never knew there could be so many wonderful things to spread on toast! Just imagine - a whole book dedicated to delicious jams, jellies and other tantalizing spreads.
The book has a really nice layout with one recipe per page and longer two-page recipes placed on facing pages so you don't have to turn the page to follow the recipe text. The recipe instructions are complete and straightforward, making them very easy to follow. There are even two extensive and thorough chapters on Soft Spread Basics and Canning Made Easy so the book is perfect for both seasoned canners and those new to home canning.
The wide variety of recipe chapters range from Single Fruit Jams, Mixed Fruit Jams, and Jellies to Marmalades, Preserves and Conserves, and Butters and Curds. There are even exciting chapters with awesome recipes for Savory Spreads and Drunken Spreads. The sixteen pages of full color photographs are gorgeous and made my mouth water just looking at them.
I was so excited that I couldn't wait to get into the kitchen and start canning. So far, I've made Strawberry Daiquiri Jam, Pear Lime Jam, Apple Pear Preserves, Blueberry Pie Preserves, Orange Juice Curd, Tangelo Marmalade and Basil Jelly. Oh, my goodness! All of them turned out beautifully and the flavors are out of this world!! My family and I are in preserves heaven!!!
I can't wait for cherries, plums, apricots and peaches to come into season so I can make Cherry Almond Preserves, Plum Cherry Jam, Apricot Pineapple Marmalade, Apricot Amaretto Jam, Strawberry Peach Jam and Peacharita Jam. Yum!
Linda Amendt sure knows her subject and this fabulous book is an absolute must for every home canner's library.

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