Book Description
A classic account of the author's 1979 Georgia-to-Maine hike of the Appalachian Trail (before it was popular!), treasured by those who love great writing about the outdoors. First published in 1990, this second edition includes a new preface and afterword by the author, looking back 20 years on a season that changed his life after a reunion hike up Maine's Mt. Katahdin.
Customer Reviews:
One of my favorite books..........2007-07-07
I come back to 'As Far as the Eye Can See' year after year. It's absolutely brilliant. Well written, honest, insightful. David Brill conveys his experiences on the AT better than any other through-hiker book I've ever read. Too many books make it seem if hiking the Appalachian Trail is man vs. trail but Mr. Brill brings the truth to the forefront, hiking the AT is hiker vs. him/herself. If you've ever thought of putting foot to the trail and walking from Georgia to Maine or simply enjoy day hiking in the beauty of the woods this book is for you.
Great read.......2006-11-04
Anyone interested in the AT, or just backpacking in general, should read this book. It's a great read. I liked it better than Bryson's "A Walk in the Woods" and I recommend it to everyone.
Best AT book I've read.......2003-09-01
It's hard to write a review about this book. Why? It's so good. Why is it good, and what makes it different?
First, it tells of the trail and the people he met in 1979. I doubt you'd find some of these folks along the AT today. For example, the rednecks who came a'drinkin' and a'shootin' at a Georgia shelter, the mountain woman who showed him how to hunt ramps, and the strange and funny account of the rednecks with their "bullet trick" at the tavern in Erwin. Most of these type folks have probably faded into the era from which they came, now extinct by the pervasive eroding effect of the media and its pressure for everyone to conform to American McCulture, not to mention the effect of a constant stream of AT thru-hikers through a previously much more isolated mountain culture and communities.
He writes very well of the changes the trail had on himself, and the transition from feeling like a visitor in the woods to a resident of the woods. He goes from being deathly afraid of thunderstorms in gaps in Georgia when he started, to enjoying them later on. And the change in personal values his hike had on him.
Another big difference is this book is written by subjects, not chronologically like the numerous journal-type AT books. Chapters are on "Fear," "Seasons," "Our Community," "Bad Company," "Critters," and so forth. I find this a refreshing break from those books that generally read something like: "I got up at 6 am, cooked pop tarts, walked X miles up a MFer of a hill, saw curly joe and moe, stayed at X shelter, cooked slop tarts, tossed and turned under a leaky roof, got up at 6 am and started again."
Don't know else to say. Read it.
An A.T. Classic.......2003-01-03
In his book, "As Far Aas the Eye Can See", David Brill takes the reader on a soul-sirring adventure along the rooftop of eastern America. He tugs at heart strings as he overcomes the grueling day-to-day trials and tribulations that plague long distance backpackers, and he lifts the reader's spirit as his soul soars to lofty heights as the beauty of Nature's bounty unfolds. Couch-bound? Not to worry. Mr. Brill evokes pictures with his dynamic and descriptive prose that carries the reader alongside, step by step. A must-read! J.R. "Model-T" Tate, author of "Walkin' on the Happy Side of Misery"
Great reading!.......2001-06-26
Mr Brill's book was the first of several I have read on hiking the AT, and it is, so far, still my favorite. He tell's about the hardships without moaning and groaning, and also lists the good things. You can get a good idea of what to expect about the AT from reading this book.
Book Description
The Atomic Chef is an altogether new collection of 20 true stories about technology and design-induced human error by the author of the highly-acclaimed original, Set Phasers on Stun. The 20 stand-alone chapters of this new work describe — with shocking and graphic candor — how technological failures result from the incompatibilities between the way things are designed and the way people actually perceive, think, and act. New technologies will succeed or fail based on our ability to minimize these incompatibilities between the characteristics of people and the characteristics of the things we create and use.
This book is the quintessential `must read' for all those who deal with technology in any fashion. From the frustration of an awkward ATM machine to the threat of accidental, nuclear Armageddon, Casey shows how the same crucial factors come into play told through the very eyes of those people who saw and experienced these things. No student of design, psychology, behavioral science, or technology should be without this book and then again, neither should any intelligent member of society who wants to know what goes on with the successes and failures of modern technology.
Sit ringside to the action where compelling events unfold. The stories in this book will take you to airports and airline cabins, an amusement park, a fertility clinic, a pharmaceutical plant, an emergency dispatch center, the Olympic games, and a bank; to hospitals, spacecraft, ships, and cars. From the coasts of Peru and Monterey, in orbit aboard the International Space Station, the freeways of Southern California and the back roads of France, the battlefields of Afghanistan, and a nuclear fuel plant in Japan — this is The Atomic Chef.
Customer Reviews:
Great product and fast delivery!.......2007-09-16
This product was in perfect shape and I received it in no time! I was very happy with this transaction!
If You are involved in Public Safety, You Need to Read This Book!.......2007-02-14
Fascinating stories on human stupidity, negligence, incompetence and lack of common sense that ends up costing people's lives. Anyone involved with Engineering, Sciences or Maintenance needs to read this book. Actually everyone should read this book to understand human failings and why no one should ever take safety for granted. Every day people die needlessly and this book details how and why.
I really commend the author for bringing these stories to print and hope that it may save some lives.
Brilliantly written.......2006-10-17
This anthology of 20 brilliantly written true stories should be of special interest to anyone dealing with technology management or product development, but it also would be enjoyed by any lay reader. As a well-known expert and writer on human factors engineering and human error, Steven Casey has obviously selected these stories because each subtly educates the reader about the role of the user interface in system failure, but also because each is tremendously interesting.
Although each chapter stands solidly on its own, a few stand prominent in my own mind due to personal interests. "Rhymes and Reasons" is a beautifully written story of musician John Denver's fatal flight in a new aircraft. Although an accomplished pilot, Denver's piloting skills were no match for a confusing set of aircraft controls and displays in his just-purchased home-built plane. The story makes the clearest case possible for the importance of good user interface design and ergonomics, and like all the stories in the book this one is thoroughly researched and referenced.
In addition to aviation and aerospace settings, the stories address transportation, maritime, medical, and various everyday events in contemporary life. Particularly poignant is "Event Horizon," a disturbing accident involving a child and an MRI machine in a New York hospital. In hindsight, the reader understands the procedures and barriers that must be in place when dealing with powerful new technologies like this.
Casey throws some truly hilarious stories in the mix to break up the pattern of predictability inherent in a book on error and disaster, and this approach works well. But, overall, be forewarned: the author is skilled at putting the reader in the "pilot's seat" to experience the confusion, shock, and terror that can occur when technology and human behavior conflict. I highly recommended this book.
The Real Deal.......2006-09-28
I just finished reading "The Atomic Chef" and found it difficult to put down. I simply couldn't resist finding out what unexpected consequence or turn of events was around the next corner.
This is an absolute must read if you are in any way involved with the development of new products or services. Sometimes things don't go as planned despite everyone's best efforts. Like the bumper sticker says, "stuff" happens. This book gets into the stuff to reveal what really happened. The author painstakingly researches and recounts the real story behind mismatches in people and technology.
If you like fairy tale endings this may not be the book for you. However, if you are interested in learning the true details behind real world events, I highly recommend the Atomic Chef. In contrast to more traditional Human Factors books or case studies, the Atomic Chef presents enjoyable and eminently readable accounts of actual events.
Little things can make a big difference, I'd recommend The Atomic Chef's cautionary tales to any student or professional interested in learning more about the relationship between people and technology.
Impressive collection.......2006-07-22
This book is an impressive collection of well written episodes that reflects the author's vast knowledge of the subject of human and design error. I came away with a sobering reminder of the complexity of our interaction with technology and with a much greater understanding of the need for human factors engineering. I would reccomend the book to specialist and nonspecialist alike.
Book Description
What's the restaurant business really like? Expert chefs share their stories, secrets, and recipes for success.
Chefs and restaurateurs are today's most glamorized professions. But for every person who starts their own eatery, thousands more merely dream about it. Whether you are seriously considering making a career out of your passion for the kitchen or you're an armchair foodie, If You Can Stand the Heat is essential reading. This informative and dishy insider's collection of interviews with some of the country's leading chefs and food professionals shows what it takes to make it in the world of food, and helps answer such questions as: What are the first steps in opening up a restaurant? What can I expect if I make a mid-life career change?
Among the many stories here, Edna Lewis, the grand dame of Southern cuisine, talks about the importance of mentoring; Bobby Flay of Mesa Grill and Bolo discusses the chef as entrepreneur; and Rick Bayless of Frontera Grill shows how to pick the perfect spot for a restaurant. Each chef or restaurateur offers a recipe from his or her own personal collection, and numerous sidebars provide essential facts about every aspect of the business. From bad burns to bad luck, from five-star restaurants to corner cafes, these professionals reveal how incredibly difficult, but immensely rewarding, it is to work your way to the top of the food chain.
Customer Reviews:
A great book.......2006-08-05
If you can stand the heat is a really interesting book that tells you the lives of a few chefs that they invterviewed along with a few recipes. I read that it provided insight into the kitchen and things like that, but I hardly saw that going on. Luckily though, there stories and what they had to say were interesting enough. Recommended for all cooks looking to work in a kitchen.
business and recipes.......2006-07-11
There are any number of books on the market that purport to tell you how to start and run your own restaurant. They tend to make up in enthusiasm what they lack in rigor in depicting a slice of the business world that is, at best, quirkily unpredictable. But If You Can Stand the Heat: Tales from Chefs and Restaurateurs is an exception.
The book is organized around four ingredients, er, themes: "Breaking In and Moving Up," "A Taste of America's Regional Cuisines," "Border Crossing," and "Chef-Owners on the Business of the Business." Because the book is liberally sprinkled throughout with short profiles of chefs' and restaurateurs' experiences, the reader comes away with a good sense of the trials involved. We learn how Anne Kearney, the owner of Peristyle, in New Orleans, struggled to get a grip on monthly expenses. One of her most costly lessons came when she realized that her payroll budget had been based on the previous owner's records, which hadn't included payroll taxes. The result, she discovered, was that her own budget was way out of whack.
The book is full of such stories. And the author also has included resources, ranging from thoughts on projecting an annual budget, to an item on the top four reasons restaurants fail (lack of capital, insufficient experience, poor menu planning, and disagreement among partners).
For an added treat, interspersed among the hands-on advice and profiles of restaurateurs are recipes for the signature dishes of the featured chefs. Kearney offers a recipe for the perfect meatless starter: hand-rolled ravioli with roasted tomatoes, mushrooms, and goat cheese with artichoke brown butter. Mmm.
Standing In the Heat .......2005-03-03
This book is an awesome resource for people who hope to become cooks or chefs. In it you will read about the lives of people who started out doing something they thought they loved and then just decided that they wanted to cook and ended up becoming great at it. Then there is also the stories of people who had an intense desire to cook and had to struggle just to get someone in the culinary indusstry to even look at them. The people in this book either own their own restaurants or are working in the most top quality food establishments there is. It evens gives some of these chefs most favorite recipes. It gives you alot of valuable informaiton from the top schools to attend,to what can shut down a first time restaurant opener's establishment. It's a great book to read and it's guaranteed to lead to great success!
Very Good Overall, but Bogs Down in Places.......2004-05-11
If You Can Stand the Heat is a collection of experiences of some of the best cooks in the country. It is intended primarily for those who might be considering going into the food service industry, but is also fun and informative reading for home cooks. It covers how to get into a kitchen, what education you may need or might find useful, the basics of running the business, and even how to open your own restaurant. It also shows other resources that can be turned to for additional support and research. Each chapter also ends with a sampling of the chapter's featured cook's recipes that you probably will not want to try at home.
A Good Overview.......2002-12-01
I used the excuse of ordering some books for my Dad's Birthday to pick up a few for myself. "If You Can Stand the Heat", (Tales from Chefs & Restaurants) by Dawn Davis is the one I'm reading first.
Written a couple years ago, it's a pretty good overview of what's going on today in food and restaurants. It includes brief but well done interviews with chefs and food industry professionals, and manages to focus on many different aspects of the food business.
The interviews cover a wide range of topics like training, chefs as entreprenuers, restaurant location, mentors, regional cusines and such and are interesting to read as well as informative. The book also includes some recipes following each chapter, and has useful appendices with sources of information about the food business.
Among those interviewed are celebreties like Tony Bourdain, Rick Bayless, Bobby Flay and Thomas Keller but the roster consists mostly of people best known only to the inner circle of foodies.
This would be a very interesting and useful read for somebody new to food literature or thinking of entering the business.
Book Description
This book is a wonderful collection of tex-mex recipes and stories about the American Southwest, and Matt Martinez, the Lone Star state's most famous chef.
Customer Reviews:
1st reviewer is Colloquial.......2007-07-17
These ingredients are easily available by calling (512)367-5875. The NY State Game Commission might be able to expedite delivery. What ? You are so indebted that you can't afford a phone call to order the ingredients for your dinner ? Mabe you should call Dominoes, or Pizza Hut. For the rest of us, this cookbook offers real insight into Matt's culinary adventurism, and is highly reccommended.
Exceptional.......2007-01-05
Without equal, the best Tex-Mex cookbook available. Want to completely blow-away your guests at a dinner party? This would be the roadmap. From Tex-Mex staples like rice and refried beans to the exotic like chili rellenos. Also included are recipes for outstanding barbecue spice rubs and the best chicken fried steak ever. Roy Ashley
Recipes Right on Target.......2001-08-22
I've never used a book that produced meals that get more compliments from my Dallasite friends or Houston in-laws (and that's no easy feat as they are Tex-Mex experts). Matt's recipes are much simpler than those I've tried from other cookbooks while producing the same or superior results without having to soak chilies, grind them in a blender, etc. I may have to tweak flavorings some (hence 4 stars instead of 5) but the techniques and overall results can't be beat. As to how many recipes a person will use from any given cookbook ... well, in Dallas we eat a lot of this kind of food and I consider the money well spent.
Some good recipes; but book is somewhat pricey........2001-05-14
Even though Tex-Mex food is on every nutrionist's "Index of Forbidden Cuisines," I love the stuff. I ordered this book prepared to like it; and,overall, I'm glad I've got it. For one thing, nearly every item listed in the recipes can be found in my local grocery store located in a town of 8,000 souls in the Northeast.
So, what are my reservations? Though the recipes it contains can expand your waistline, it is rather slender in scope. For myself there are about ten recipes that I would fix at home. If you are not on a restricted budget, buying this book may not be an issue. If you have to be careful with your bucks, then think carefully before placing this item in your shopping cart.
Customer Reviews:
Why can't eating be an adventure like this anymore?????.......1997-02-17
If you're rushing through meal preparation with one eye onthe clock, or if you're picking up greasy bags of fast foodon your way home, this book will give you, pun intended, foodfor thought. The astounding thing about Pierre Franey's account of growing up in rural France is the obssessive,hands-on, all-encompassing effort to make the best use ofavailable resources to produce wonderful meals. Don't missthe tale of rabbit hunting with a secret weapon -- a petferret, or the story about stealing the pear. This is sobittersweet, it's unforgettable. AND it has recipes!!!
Customer Reviews:
Great Flavors and taste.......2005-05-15
Funny, great insight on the ladder of chefdom and the hard work effort while learning that made this chef a real master, recipes have simple steps and are full of flavor, bravo chef leonard for such a book
Fun and Tasty.......2005-05-13
Yes no hard cover, no photos, no ego been strutted across the pages, instead simple and tasty recipes I have cooked at least 6 of them.
More importantly is the enjoyable reading of a chef who worked hard to climb the ladder and is not ashamed to tell about the trials and tribulations in a fun and learning way.
Great reading and a must for any student who wants to be a chef of great status!
In Good taste.......2005-05-13
There are so many cookbooks but this one is more than that.
True stories of a person who started at the bottom and worked his way up to become what is called a certified master chef meaning a earned title based on skills.
Funny stories, a message in each one as the chef grew up and learned from mistakes, tasty recipes but most of all great tales with a real and honest insight not a glitz facade!
A real taste.......2005-03-01
Chef Leonards book provides an inside view of the trials and tribulations of a chef and what goes on behind the scenes and inner workings of the culinary world. This "biography" of a chef who went from dishwasher to chef extrordinaire will inspire all of us who are lovers of cooking and dining. A must read for any curious epicurean or for those of us who are taking the leap into the culinary world.
Average customer rating:
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A Chef's Tale
Pierre Franey
Manufacturer: Random House Value Publishing
ProductGroup: Book
Binding: Hardcover
ASIN: 0517158248
Release Date: 1995-11-21 |
Average customer rating:
- Witty, Hilarious, Insightful... Perfect!!!!!!
- It's funny and real
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Chef's Tales
Michael Saxon
Manufacturer: Hibiscus Books
ProductGroup: Book
Binding: Paperback
 General
| Biographies & Memoirs
| Subjects
| Books
Guidebooks
| Reference & Tips
| Travel
| Subjects
| Books
General
| Travel
| Subjects
| Books
ASIN: 0953538311 |
Book Description
Leaving roast beef, Yorkshire pudding and the gray skies of England behind, a skinny young Michael Saxon traveled several continents acquiring his culinary skills and went on to become an executive chef in the five star hotel industry.
Customer Reviews:
Witty, Hilarious, Insightful... Perfect!!!!!!.......2003-04-16
Only one word can thoroughly describe this book -- PERFECT!!! I've not read such a delightful, witty and INSIGHTFUL book in a long, long time. I love Michael's approach to the many obstacles he faces in his culinary journey. He works so well under the "microscope" of society; not only delighting others with his sense of humour and culinary skills, but also living by his good values and not allowing society's "stand-offish" and "aloof" to intimidate him. In my opinion, that's what makes "Chef's Tales" extremely special; it's simply written from the heart of a very talented and kind gentleman.
It's funny and real.......2001-09-13
This is a great book from a a great guy that's been there and done it. He manages to describe our job (or better our lifestyle) to the point that anybody who is on the same road is able to identify with most, if not all sections of the book. a great read for professionals and novices to this industry alike, right up there with kitchen confidential.
it's funny and it's real.
Average customer rating:
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In The Weeds: A Volume Of Chef Tales
Joseph Ciminera , and
Bryan Naylor
Manufacturer: Authorhouse
ProductGroup: Book
Binding: Paperback
Hospitality, Travel & Tourism
| Industries & Professions
| Business & Investing
| Subjects
| Books
Essays
| Gastronomy
| Cooking, Food & Wine
| Subjects
| Books
General
| Cooking, Food & Wine
| Subjects
| Books
Professional
| Professional Cooking
| Cooking, Food & Wine
| Subjects
| Books
ASIN: 141078925X |
Average customer rating:
- Good tales and recipes
- Nice cooking
- Tastes and Tales of A Chef
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Tales and Tastes of a Chef: Stories and Recipes
Frederic H. Sonnenschmidt
Manufacturer: Prentice Hall
ProductGroup: Book
Binding: Paperback
Canning & Preserving
| Cooking, Food & Wine
| Subjects
| Books
General
| Cooking, Food & Wine
| Subjects
| Books
Culinary Arts & Techniques
| Cooking, Food & Wine
| Subjects
| Books
General
| Arts & Photography
| Subjects
| Books
ASIN: 0131122258 |
Customer Reviews:
Good tales and recipes.......2005-06-06
A old school chef with fun stories and recipes from his kitchen, nice reading from a CIA icon, the school is not the same with out him as he was the only one to care about us, the new president could learn a thing or two from Chef Fritz!
Nice cooking.......2005-05-15
A chef who does it with humor and taste, nice reading and fun recpes.
Tastes and Tales of A Chef.......2005-01-27
This book is an excellent example of how CMC Sonnenschmidt worked through his profession. I have had the oppurtunity to meet him and all he says in this book is his way of life. His cooking style and lecturing style are the same, unmatched. He's the one Chef who shares all and listens to all. His recipes are excellent and, do justice to the balancing of flavors, texture and presentation. I reccomend this book to all.
Average customer rating:
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Tastes and Tales of a Chef, A Culinary Journey with Mr. A
Joseph Amendola
Manufacturer: Prentice Hall
ProductGroup: Book
Binding: Paperback
General
| Biographies & Memoirs
| Subjects
| Books
Hospitality, Travel & Tourism
| Industries & Professions
| Business & Investing
| Subjects
| Books
General
| Cooking, Food & Wine
| Subjects
| Books
Culinary Arts & Techniques
| Cooking, Food & Wine
| Subjects
| Books
Gourmet
| Special Occasions
| Cooking, Food & Wine
| Subjects
| Books
General
| Arts & Photography
| Subjects
| Books
General
| Home & Garden
| Subjects
| Books
ASIN: 0131727540 |
Average customer rating:
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Milieux, hommes et civilisations: Livret methodologique du professeur, 6e (Collection G. Duby)
Marc Guidais
Manufacturer: Larousse
ProductGroup: Book
Binding: Unknown Binding
General
| World
| History
| Subjects
| Books
Civilization & Culture
| Historical Study
| History
| Subjects
| Books
French
| Foreign Language Nonfiction
| Nonfiction
| Subjects
| Books
History
| French
| Foreign Language Books
| Specialty Stores
| Books
Nonfiction
| French
| Foreign Language Books
| Specialty Stores
| Books
All French Books
| French
| Foreign Language Books
| Specialty Stores
| Books
ASIN: 2030433020 |
Books:
- Backpack Gourmet: Good Hot Grub You Can Make at Home, Dehydrate, and Pack for Quick, Easy, and Healthy Eating on the Trail
- Best Hikes With Dogs: New York City & Beyond
- Betsy and Tacy Go Over the Big Hill (Betsy-Tacy)
- Biogeochemistry of Gulf of Mexico Estuaries
- Biology of Cancer
- Biomolecular Electronics: An Introduction Via Photosensitive Proteins
- Bioscience and Bioengineering of Titanium Materials
- Casarett & Doull's Toxicology: The Basic Science of Poisons
- CCEL Classics CD: works by Saint Augustine, John Calvin, John Donne, Julian of Norwich, Brother Lawrence, Martin Luther, Saint Teresa of Avila, Thomas Aquinas, Thomas a Kempis, John Wesley, and more!
- Climate Change and Biodiversity
Books Index
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Awol on the Appalachian Trail: Second Edition
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Long-Distance Hiking: Lessons from the Appalachian Trail
