I found this book to be a quick and easy read, and found it to be so helpful, it went on my Christmas list. I gave out thirteen copies to friends, coworkers, and members of my Bible Study! As you go through an experience it can be a daunting, as well as isolating experience. This book lets you know that God is right behind you with open arms, and that you can turn and lean on His strength, regardless of the circumstances of your trial.

It did take me a couple tries to get through this book, but it was worth it. This commentary has everything I looked for. It explained the book in its historical context as well as its spiritual and contemporary importance. Some of the writing is a bit bombastic and difficult to wade through, but I learned a lot from it.

Hubbard's commentary is in-depth and accurate. He quotes the New King James Version but corrects mistakes such as Proverbs 30.1 where he correctly states that "Ithiel and Ucal" should be tranlated as phrases rather than names. Amazon's catalog lists the release date as January 1991 but the copyright in the book is 1989 (it came out initially as paperback which is now out of print). Biblical archaelogy and scholarship has made significant progress in the last 10 years. For a more up-to-date in-depth commentary on Proverbs read THE COMPLETE GUIDE TO THE BOOK OF PROVERBS by Cody Jones. It features numerous drawings and photos which give the reader a sense of the culture of the time. Six translations in parallel aid understanding of more difficult passages. Jones reveals for the first time in any commentary the secret identity of the overall editor of King Solomon's wise and witty sayings.

It gives a good grasp on the old testament period between the first deportation and the second deportation of Isreal to Babylon. It gives a good understanding of the people and culture at that time.

The description makes it sound as though this book is chock full of recipes from this very-old, very-beloved restaurant. But note carefully that it says 30 recipes. These are good recipes, without doubt. While I haven't tried them yet, they seem to be excellent instructions for the most old-standard of established San Francisco cooking, from sand dabs to cioppino. But 30 recipes isn't a lot, and you won't find anything very surprising. Get the best quality stuff and cook it simply -- that seems to be the Tadich Grill's key to success.

More than making me want to cook, however, this book makes me want to hop on a plane to the coast and rush over to the restaurant. It's more a history of the Tadich Grill, in the context of the history of San Francisco -- a foodie's guide to the City. And in that regard it succeeds very well. If you're curious how San Francisco restaurants came to be dominated by Croats, or you're interested in the culture that creates such a long standing institution, you'll enjoy this book. I'm not sure whether it's worth a full-scale investment to put it on your shelf (I took the book out of the library), but it's certainly an enjoyable read.

Now, let's see if there are any airline specials for San Francisco right now... I'm hungry!

If you have ever been to this old restaurant near the Financial District of San Francisco, you will like and appreciate this book. The SAS (steak & seafood) here is simply seasoned but very good to eat. The book's old pictures are fascinating. Try the recipes at home and impress your dinner guests. If you have some cooking skills, you will have few problems following the recipes. As Tony Bennett sang, " I left my heart in San Francisco.. or was it the Tadich Grill?" By Dr. Michael Lim The Travelling Gourmet