Average customer rating:
- A weak case for Hamilton as a general
- Interesting look at a much-maligned general
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A Soldier's Life: General Sir Ian Hamilton 1853-1947
John Lee
Manufacturer: Macmillan UK
ProductGroup: Book
Binding: Paperback
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ASIN: 0330484001 |
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In this riveting new biography, John Lee shows that Sir Ian Hamilton had a far more successful and influential military career than history has so far related. In the years before the First World War, Hamilton was widely acknowledged as possibly the most experienced soldier in the world. All this was to be shattered by the devestating failure in Gallipoli in 1915. Through painstaking study of archive material and contemporary sources. John Lee reveals that Gallipoli was a doomed exercise almost from the start and that Hamilton, though largely exonerated by the Dardanelles Commission which investigated the campaign, deserves to have his entire career re-assessed.
Customer Reviews:
A weak case for Hamilton as a general.......2004-10-04
As a semi official biography (the authors' wife wrote the biography of Sir Ian's wife!), the book tries a tad too hard to polish the tarnished reputation of Sir Ian Hamilton, arguably one of the more infamous Great War generals, and an abject failure at that. This attempt to burnish Hamilton's grotesque incompetence as a general, and his all too typical and familiar British way of generalship in chateaus (in his case, luxury liner) miles behind/away from the front, hands off attitude regarding operations and intrigues aginst colleagues, just come across as pathetic.
Interesting look at a much-maligned general.......2003-04-24
Sir Ian Hamilton is destined to be remembered for one thing - the disaster at Gallipoli. In reality, however, he was a veritable rennaisance man with a varied and largely successful career that came crashing down around his ears over the period of a few weeks in 1915. John Lee is the first person, to the best of my knowledge, to take a close look at Hamilton's life outside the box of his performance at Gallipoli.
Lee deals with Hamilton's early career, his friendship with Lord Kitchener, his regimental career during the Boer War and his extensive service as an attached officer with the Japanese Army. The Gallipoli fiasco is also covered and Hamilton is given a sympathetic, though by no means hagiographical or apologistic, hearing.
Of particular interest are Hamilton's personal and political views. His early distaste for the Japanese Army (and broadly pro-Chinese sympathies) and his predictions that a) the Japanese Army was an effective fighting force that should not be taken lightly and b) that it was only a matter of time before Britain and China came to blows make informative reading. His reformist, radical even, left-wing political views and overt Liberal connections made him slightly out of place in the army (which had it's share of liberals, though of a less radical bent than Hamilton). Yet they led him, like a number of other left wing radicals with big ideas in the inter-war years, eventually to become somewhat attached to political ideas and causes which, while not exactly fascistic (and he was certainly no pro-Nazi) were fairly borderline.
Lee documents these issues in a readable fashion which adds flesh to the bones of the often rather superficial popular perception of Hamilton both as a person and as an army officer. The book should obviously be of interest to readers with an interest in the Gallipoli campaign (the recent history of the campaign by L. A. Carlyon is also excellent) but there is a lot more to it than that and anybody with an interest in the Great War in general or the history of the British Army would do well to take a look.
All in all, a good book. Having read it, one emerges with the feeling that Hamilton deserved a fair hearing and I believe John Lee has given him just that.
Average customer rating:
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From Charity to Social Work: Mary E. Richmond and the Creation of an American Profession
Elizabeth N. Agnew
Manufacturer: University of Illinois Press
ProductGroup: Book
Binding: Hardcover
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ASIN: 0252028759 |
Book Description
Mary E. Richmond (1861-1928) was a contemporary of Jane Addams and an influential leader in the American charity organization movement. In this biography--the first in-depth study of Richmond's life and work--Elizabeth N. Agnew examines the contributions of this important, if hitherto under-valued, woman to the field of charity and to its development into professional social work.
Orphaned at a young age and largely self-educated, Richmond initially entered charity work as a means of self-support, but came to play a vital role in transforming philanthropy--previously seen as a voluntary expression of individual altruism--into a valid, organized profession. Her career took her from charity organization leadership in Baltimore and Philadelphia to an executive position with the prestigious Russell Sage Foundation in New York City.
Richmond's progressive civic philosophy of social work was largely informed by the social gospel movement. She strove to find practical applications of the teachings of Christianity in response to the social problems that accompanied rapid industrialization, urbanization, and poverty. At the same time, her tireless efforts and personal example as a woman created an appealing, if ambiguous, path for other professional women. A century later her legacy continues to echo in social work and welfare reform. .
Book Description
Dr. Peter J. D'Adamo has forever changed the strategy for eating right to lose weight and achieving maximum health. Because he discovered what many already instinctively knew-that a plan that works for one person may make another ill-there will never be a one-size-fits-all diet again. And since we now know that each blood type is affected differently by common diseases and conditions, there will never be a one-size-fits-all plan of action.
With more than 2 million copies of his books in print, G. P. Putnam's Sons announces the launch of Dr. D'Adamo's Eat Right 4 (for) Your Type Library. Over the next two years, eight books will be published on eight different conditions, the first two being cancer and diabetes. In these books, readers will find new information individualized for their blood type and illness. In addition to the food categories Beneficial, Neutral, and Avoid, Dr. D'Adamo introduces a new category-Superbeneficial-for helping your body fight disease. He also introduces self-assessment tests to determine status and measure progress. Supplement, lifestyle, and exercise protocols are tailored to each blood type and condition. There has never been a better arsenal for fighting disease, and never an easier or clearer tool.
Customer Reviews:
Good Book--Must Read for Cancer Patients.......2005-08-13
I think it is extremely helpful for those who especially are unfamiliar w/naturopathic medicine and supplementation. He goes the extra mile in examining the link between blood type antigen and cancer cells. A must read for anyone going through chemo. or recent diagnosis. I wish everyone that had cancer would read this book--though he gives even more information and background in his general book "Eat Right For Your Type" from the mid 90s.
Leaving no stone unturned.......2005-07-11
Dr. Peter D'Adamo's book is a great resource for cancer stricken individuals who neither have the gift of time nor energy to invest into reading "Live Right for Your Type" but wish to try a natural cure because clearly they know that the "slash-burn-poison" method is a loosing vicious circle battle with cancer. The 7 reviewers above do not have any appreciation of the American Cancer Society's statistics clearly indicating that 1 out of 2 men and 1 out of 3 women are destined to get cancer in their lifetime. For those not informed enough to believe that the lifestyles of their ancestors from the early colonization period are going to serve as a protective shield in their cancer prevention strategy, they can eat their stakes well done directly from the grill and become an FDA statistic to force grill manufacturers to put a disclaimer on the grills similar to the ones placed on cigarette packages clearly indicating that grilling muscle meets (that is all meats, poultry and fish) creates numerous heterocyclic amines which are carcinogenic. We live in a very much polluted environment with toxic agents entering our bodies through our lungs, pores of our skin and mouth. Moreover, our own metabolism is an enormous toxic factory. One thing our ancestors did not consume was processed food. They consumed whole foods. How many of you shop at Whole Foods market? Our ancestors did not use cell phones, TV, computers, micro weave ovens, amalgam fillings, modern ventilation, synthetic fabrics, industrial chemical cleaners, pesticides and were not neighbors to nuclear power plants. It helps to work for a cancer company to learn as much as possible about this deadly condition to make a solid investment into a cancer prevention strategy. There are currently 2 people dying of cancer in my family. If anyone does not have an idea what it feels like to try to fight for one's life while all the time the person is scared out of his or her mind, think again. For those of you, who wish to gamble on their health, by all means continue to do so. In the event your need conventional medicine intervention, you will be exposed to our modern chemical compounds. In case you have not noticed what impacts their arrival on the market as well as the beautifully packaged poisons we find at our grocery markets with the list of ingredients only a post-graduate chemist can decipher, read Fran Hawthornes "Inside the FDA: The Business and Politics Behind the Drugs We Take and the Food We Eat". For those of you who are eager to follow the late Monica George's path, God bless! Monika was a nurse who bought into administering herself with Rezulin for hyperglycemia based on a good friend conventional doctor's recommendation. She was the last Rezulin user before the drug was taken off the market. After her liver stopped, she drowned in her own toxins waiting for a liver transplant. Clearly, the FDA does need to compile enough statistics to justify taking numerous drugs off the market that the agency previously approved. I used to suffer from hyperglycemia too. Since I started following Dr. D'Adamo's life plan in 1996, the condition disappeared since I eat 6 small meals per day and have eliminated the "Avoid" foods from my diet. I also won a 15-year battle with allergies and do not experience any anxiety, which used to be my constant companion. I do not miss panic attacks either. When I was pregnant 16 months ago, I was forced to take Terbutalin to carry my son to the full term. During that time, I had a very good introduction to what Asthma is all about and do not wish to repeat the experience. After pregnancy, I suffered from Post Natal Depression. The conventional medical doctor whom I subsequently fired for dismissing my claims that my mood swings, hair loss and inability to maintain balance were pregnancy related was trying to convince me that I had Vertigo and was suggesting 3 very dangerous medications. I found www.pregnancyrecovery.com and avoided the "Brooke Shields experience" with specifically tailored vitamins, essential fatty acids and calcium-magnesium combination. I tell every pregnant woman I know about the website, which is sponsored by a naturopath physician Dr. Raffelock who is also a kinesiologist. Cheers to those who are not willing to put their faith into the hands of conventional medical doctors who are more busy making money and do not have enough time for the good old fashioned patient care. For those of you who wish to employ natural and non-invasive methods to enter and maintain the optimum health level, which is marked by a perpetual exceptional physical, mental and emotional well being not an absence of illness, I salute you, for you and I know that investing in ones optimum health will pay great dividends in the future.
Doesn't add up.......2004-12-26
I am blood type A. My maternal Grandmother was Type A and died at the age of 89. My maternal Grandfather is blood type A and he is a healthy, still driving and gardening 98. His parents died in their early nineties(they were also blood type A). Now, as for the way they ate-pork was the number one meat item on their food list(by the way-it's the one meat not recommended for any of the blood types). My grandfather eats cabbage all the time( another avoid for type A). My Great grandfather used to dip bread in lard and eat it. They all ate maple syrup every day for breakfast, red meat and/or pork for dinner, rarely fish, some pears, and a few veggies. My Grandfather laughs uproariously when I tell him what these blood type books advise him to consume(of course I tell 'scare' him that if he doesn't change he might get cancer, diabetes, heart disease, and not live long). At 98 and in good health-he says to simply eat the way your long lived ancestors ate and stop worrying about what to prevent.
I find it interesting that D'adamo states that blood type A's are the shortest lived people, yet Japan and france have two of the highest rates of Blood type A's(more than O) worldwide-yet also possess some of the longest life expectancies. Strange, too, that their diets are so vastly different. If you are type A and this book scared you-go check some demographic websites that sort countries by blood type, then check life expectancies of different countries. You'll feel better about being type A. I think I'm going to stop now and go fix myself some bacon and eggs, and perhaps some white toast with creamy butter spread on top.
Cheers!
Nonsense!!!!!.......2004-07-01
Genetics, diet (not blood-tye specific), and exercise are the answer!
The info in this book goes directly against my experience and that of my family.
My Grandmother was type A and she passed away this year at 94 from pnuemonia, not cancer. I suspect boredom is the real culprit, she had lost her eyesight and hearing in the last year. She told me she was tired and ready to complete her journey. BTW she ate meat (beef or chicken) at every meal. Steak and eggs or ham and eggs was the usual breakfast for her and my Grandfather.
My grandfather was type A, he died of a burst appendix at 78. His brother is 93 and still alive, he has 2 sisters still alive, 91 and 90. Two of the three are type A. Their mother lived to 90 also.
I have traced my Grandmother's family back to when they arrived in Rhode Island in 1635, most lived well over 80 years. Some lived into their 90's back in the 1700's and 1800's.
Disregard this info!
Is your Doctor IjHI certified?.......2004-06-26
This book is excellent for patients who have cancer and are being treated by a doctor who is IjHI (Institute for Human Individuality) Certified. If you are being treated by a Doctor who is NOT IjHI certified then this book is of questionable value to you. You can find an IjHI Certified Doctor in your area on the internet.
Cancer is a complicated and serious illness and to think that by reading a book you may magically be cured is foolish. No one should be their own doctor. And when working with a IjHI certified doctor, you will be able to take responsibility for your own health by finding out how to work with your own blood type heritage with this book. Oh and by the way who said being in good health as we get older was easy? It's not easy and neither is giving up the 'avoid' foods we love yet if avoiding these 'avoid' foods this book recommends helps us beat CANCER isn't it worth it? Try it under the care of a IjHI certified doctor for two months. What do you have to lose? Most cancer MD's have no idea how you got cancer in the first place nor do they have anything resembling a cure.
Amazon.com
In the 70s, The Vegetarian Epicure set the table for the counterculture. It earnestly introduced a generation of youth to now commonplace ethnic foods like polenta and to the philosophy of good food. Thomas' new book, packed with all new recipes, still resonates with the earnest enthusiasm of an amateur but in the best sense of the word. She is eager to share with readers her love of good food, ethnic flavors and the pleasure of cooking for friends and family. Places like Provence, Italy, Mexico and southern California, where Thomas lives, often provide inspiration for her recipes along with her Polish roots. Sweet illustrations evoke her philosophical and culinary roots.
Book Description
Anna Thomas, author of the best-selling The Vegetarian Epicure, which became the bible of vegetarian cooks in the seventies and remains a classic, now returns with an exuberant new cookbook that reflects the way we live and eat today. The 66 menus are geared to busy, health-conscious families who are drawn to good fresh foods and lighter fare, filled with the pungent ethnic flavors that Anna Thomas loves.
Here are more than 325 recipes for every occasion, from seasonal family meals and little dinner parties to picnics and holiday feasts. For example:
A Simple Autumn Dinner Party that includes a freshly made Focaccia, Lima Bean Soup, Torta di Polenta with a Roasted Tomato Sauce, and Parfaits of Fruit and Mascarpone
A family meal of a Salad of Bitter Greens with Gorgonzola Cheese and Walnuts, Oyster Mushroom Chowder, Fast Buttermilk Rolls, and an Apple and Pear Crumble
A celebratory Cinco de Mayo Dinner of Nopalito Salad, Tamales with Zucchini and Cilantro Filling, Chile Ancho Salsa, Garlic and Cumin Rice, and Flan with Caramel and Pineapple
There are easy Salad Lunches, Soup Suppers, Pasta Dinners, Dinner in a Bowl, and A Casserole Supper--all foods that children love. And there are salad lunches for hot days, mezze (hearty little Middle Eastern dishes) for a crowd, a variety of teas, brunches, and a wine-tasting.
Freshness is all-important to Anna Thomas, and she offers great tips about growing tomatoes, gathering wild mushrooms, and understanding chiles, as well as suggesting strategies for getting children to eat well.
The captivating voice of Anna Thomas, which inspired a whole generation, is now even more irresistible as she persuades her contemporaries, pressured by all the demands of the day, to carve out a little time to prepare delicious, healthy meals and to experience the joy of sharing with family and friends the pleasure of the table.
Customer Reviews:
NOT a vegetarian cookbook!.......2007-07-24
Don't be fooled by the title of this cookbook, it's not a vegetarian cookbook at all - unless of course you consider TURKEY to be a vegetable! The author mentions something to the effect of "..... even vegetarians enjoy the turkey ....."
It wouldn't bother me if she had said something about "even vegetarians ate the food although it contained cheese or eggs" (that's fine as some vegetarians do eat cheese and eggs) but to say that vegetarians would eat turkey is totally ignorant. I'd suggest the author needs to look up the definition of "vegetarian" before writing a cookbook for vegetarians.
This cookbook is just a glorified "mostly vegetable cookbook". It's definitely not suitable for vegetarians of any persuasian. Spend your money on something that's REALLY vegetarian - like "Vegan Planet" by Robin Robertson or "Very Vegetarian" by Jannequin Bennett, or "Passionate Vegetarian" by Crescent Dragonwagon. Note that the first 2 books are vegan and the 3rd book contains eggs and cheese, but easily adaptable if you're vegan. Amazon sells all three books.
Doesn't properly belong with the vegetarian cookbooks.......2006-04-12
Unfortunately this book does not live up to the standard set by the original Vegetarian Epicure; the ingredients suggested are sometimes difficult or impossible to obtain without access to specialty food stores, and not inexpensive when they can be found. Prep times are lengthy and sometimes require what appears to be the use of every pot in the house; perhaps Ms. Thomas's target audience has become those familiar from her primary career as a film producer, who can pay someone else to do the washing up?
While I commend Ms. Thomas's husband's desire to be accommodating to guests, presumably those accepting an invitation to dinner at the home of someone who has made a reputation by publishing cookbooks aimed at vegetarians would not be expecting to be served turkey?
Vegetarian Cooking for Everyone would be a better -- and more accurately marketed -- investment.
BEST COOKBOOK EVER.......2006-01-12
This is the cookbook I rely on to deliver the goods - every single time. I return to it over and over again, always with gratifying results. I can't even count the number of times friends have asked me for the recipes from this classic. My all-time favorite.
NOT A VEGETARIAN BOOK!!!.......2005-11-26
Vegetarians DO NOT eat turkeys or eat gelatin. There is a wealth of other great vegetarian cookbooks out there. Don't bother with this one.
Excellent Flavourful Dishes - My copy is very dog-eared and stained from use.......2005-11-17
I have had this book for almost 7 years now. I love it and it is still inspiring. What I think I love the most though is how many times I have prepared a menu from this book when having meat-eaters over for dinner and wowing them everytime - they are always surprised at the end of the meal that they didn't miss the meat. I love fruits and vegetables and the recipies in this book do a wonderful job highlighting the different flavors and textures of produce. As for the review that said this was "health food" implying that's a bad thing, these recipies are healthful - but she's still not afraid to call for butter, eggs, cheese, and milk. There's a wonderfully luscious carmalized onion flan that has plenty of cheese for anyone! I highly recommend it for vegetarians and those looking to eat less meat.
Amazon.com
Anna Thomas, author of the '70s classic The Vegetarian Epicure, is back with a cookbook for the '90s. The New Vegetarian Epicure is another of the noteworthy titles in this summer's spate of cookbooks centered on vegetables and vegetarian cuisine (Fresh From the Garden: Cooking and Gardening Throughout the Year by Perla Meyers and Chez Panisse Vegetables by Alice Waters are two others). There are more than 300 recipes--everything from a Relaxed Summer Dinner Party of Tapenade, Cold Melon Soup, and Risotto with Zucchini Flowers to A Rustic Autumn Dinner of Roasted Vegetables, Rice Pilaf, and Plum and Walnut Galette. Thomas' approach is healthy and light, with a distinctive Mediterranean touch based on the use of olive oil, if oil is called for at all.
Book Description
Anna Thomas, author of the best-selling The Vegetarian Epicure, which became the bible of vegetarian cooks in the seventies and remains a classic, now returns with an exuberant new cookbook that reflects the way we live and eat today. The 66 menus are geared to busy, health-conscious families who are drawn to good fresh foods and lighter fare, filled with the pungent ethnic flavors that Anna Thomas loves.
Here are more than 325 recipes for every occasion, from seasonal family meals and little dinner parties to picnics and holiday feasts. For example:
A Simple Autumn Dinner Party that includes a freshly made Focaccia, Lima Bean Soup, Torta di Polenta with a Roasted Tomato Sauce, and Parfaits of Fruit and Mascarpone
A family meal of a Salad of Bitter Greens with Gorgonzola Cheese and Walnuts, Oyster Mushroom Chowder, Fast Buttermilk Rolls, and an Apple and Pear Crumble
A celebratory Cinco de Mayo Dinner of Nopalito Salad, Tamales with Zucchini and Cilantro Filling, Chile Ancho Salsa, Garlic and Cumin Rice, and Flan with Caramel and Pineapple
There are easy Salad Lunches, Soup Suppers, Pasta Dinners, Dinner in a Bowl, and A Casserole Supper--all foods that children love. And there are salad lunches for hot days, mezze (hearty little Middle Eastern dishes) for a crowd, a variety of teas, brunches, and a wine-tasting.
Freshness is all-important to Anna Thomas, and she offers great tips about growing tomatoes, gathering wild mushrooms, and understanding chiles, as well as suggesting strategies for getting children to eat well.
The captivating voice of Anna Thomas, which inspired a whole generation, is now even more irresistible as she persuades her contemporaries, pressured by all the demands of the day, to carve out a little time to prepare delicious, healthy meals and to experience the joy of sharing with family and friends the pleasure of the table.
Customer Reviews:
excellent way to expand your mind.......2005-02-19
I discovered this book in the library in the middle of one hot summer. After trying a few of the recipies and being inticed by many others, I purchased it and added it to my cookbook collection. It has gone with me everywhere since from France to Greece to Japan and back home again. I am not a vegetarian, but this book has opened my eyes to some of the amazing ways that vegetables and grains can be prepared. Additionally, the book has inspired me to pursue a culinary career. There are many cultural influences present in this book, and while some ingredients may be difficult to find, she often suggests substitutions. (Butternut squash for kabocha, for example). And quite honestly, we are seeing a wider array of ingredients available to us with each season in our local supermarkets. (If you are fortunate enough to have a garden or farmer's market, you can REALLY profit from this book!) When I want to find an interesting way to prepare the fresh asparagus in the spring or red ripe tomatoes in the summer, I consult this book.
This book is for people who like to cook, not as much for people who want to create quick meals. That said, I didn't find the recipies or menus overly-fussy, but rather enjoy the time it takes to create truly great, delicious food.
Somebody's gotten a little too fancy........2004-01-15
It's....good food. It's tasty. I can't really fault the flavor of the recipes in this book.
I've got a major quibble, however. Where the original Vegetarian Epicure had a cozy down-homeness, this new version is like reading a cooking magazine. The amount of cream and eggs overall has been reduced, the cooking times have been cut down, and we see no more of the odd potato peel broth she loved so much twenty years ago. These are good things. But somewhere along the line it's as though most of the soul has been taken out.
I stress again that the thing reads like a cooking magazine. There's hardly another way to describe it. The emphasis on absolutely fresh produce, on unusual ingredients, and on clever presentation--these are the hallmarks of food that is just a little too fancy for the home cook to bother with on a busy Tuesday night. And there's no hope for you if you don't have access to a farmer's market.
Newer isn't always better. There's a reason people have been using their copies of the first Vegetarian Epicure for twenty years. It's accessible. It's adaptable. This one? Not so much. Try feeding eight of your friends Raspberry Borscht, and I'll bet that six of them will wish you'd made Mushrooms Berkeley again.
Seasonal treats.......2004-01-07
This is a great cookbook full of flavorful dishes, arranged by season. Visit your local farmer's market then treat yourself to some "fancy" dishes.
This is great cooking, from an old friend.......2002-04-13
When I was in college almost 30 years ago, "vegetarian cooking" was an oxymoron. Cooking and eating vegetarian was attractive from an ecological point of view (see Diet for a Small Planet), and sometimes as part of a hippie rebellion stance, but, as the daughter of a Frenchwoman, I felt that one could only go so far. Like, I drew the line at those ghastly soyburgers. And what on earth could you serve guests out of those earnest, dietarily correct tomes? And if one needed to conduct a seduction? Honey, it was lamb chops or nothing.
Well, Anna Thomas was the answer. Rich, sophisticated (to us, anyway), delicious, impressive, yet charming and lighthearted recipes from cover to cover.
My copy of The Vegetarian Epicure grew tattered, and I became a better cook, and acquired a family, and the good sense to realize that you just can't cook with that amount of butter, cheese, cream and eggs and hope to maintain a figure of any sort. So I lost touch with Anna. And, though I never committed to whole-hog vegetarianism, I bought many excellent vegetarian cookbooks over the years, and put together a fair repertoire in the genre.
And then a few years ago, I ran into Anna Thomas in the bookstore, in the form of her New Vegetarian Epicure. It was like running into a friend from college you had always liked and admired, and been a little afraid to find out what had happened to. The good news was that she is as charming and resourceful as ever, and has grown up along with us, only, perhaps, with more grace.
The recipes are arranged in menus, which puts some people off, but I have cooked many of the entire menus, as well as individual recipes, and THEY NEVER FAIL! They are much lighter than the recipes in her first two books, but just as imaginative, delicious, and deeply impressive to a crowd. (Most of these recipes feed 8-12 people, which makes me imagine that Anna has many friends and loves them very much). She has a chapter on what kids like. She knows what it's like to feed a family, and to feed a mixed crowd of herbivores, carnivores and omnivores. She is un-doctrinaire. When you cook and consume this food, it is good food, pure and simple. I fed a large, motley, shifting population of friends and in-laws from this book for three solid weeks, because one person staying with us is vegetarian, and no one was even aware they weren't eating red meat, chicken or fish.
Not for the stodgy and not for beginners, but hey, we're not kids anymore. We don't need to be talked down to. Favorites: Corn Crepes with Goat Cheese Stuffing, with an excellent Mole Poblano. And a really brilliant Grapefruit Sorbet with Pernod.
Not All Vegetarian.......2001-08-24
These recipes are not indicative of how we eat today -- unless you are from Provence. Also, the book should warn serious vegetarians about a section devoted to SPIT ROASTING A TURKEY! The book's format is busy and cumbersome.
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