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I read the book cover to cover because it is kind of in a story form. Hill will tell a few stories about a particular place he lived and then give recipes for the food he ate there. I highly recommend this cookbook. It is a must have.
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The vision of opera is open-minded and broad. Porgy and Bess is here. So is Gilbert and Sullivan. When an opera exists in different manuscript versions, such as Verdi's Don Carlo or Simon Boccanegra, all variations are discussed.
Since opera is somewhat expensive to collect, listeners will want to have some guidance as to which recordings to purchase. Here the Viking Guide is particularly good. Many of the suggested recordings are selected by Alan Blyth, author of Opera on Record and Opera on CD (both very highly recommended, by the way), as well as long time reviewer for Gramophone magazine. I don't always rank recordings exactly as Blyth does, but I find his taste to be the most reliable of any of the critics whom I follow.
This volume was originally published in 1993, but is now very hard to find. The publishers have printed an abridged version under the Penguin Guide series. I understand they are also coming out with a CD-ROM version of the full Viking Guide. I can safely recommend both these alternative versions as well as my trusty hardcover version.
There are other valuable opera guides. The series published by Norton of the Metropolitan Opera Guide to Recorded Opera and to Opera Plots is excellent. But for a single volume reference work, nothing surpasses the Viking Guide. Amanda Holden and her team have done a splendid job.
Very highly recommended.
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If you decide to buy this book, do so only for the art, and not for the storyline. It's a shame, considering the vast talents McFarlane has at his disposal
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I'm a longtime crook, er, cook, and I found that the thoroughness and thought behind these recipes elevated it into the small realms of "best cookbooks I've ever read."
Yeah, I know. From some "rat fork" like Henry. But it's good, really, really good.
He goes through a money-laundry list of typical Bronx-Italian recipes--all the standards, like Sunday Gravy, ziti, pizza, even the infamous scungilli--each one embellished with some anecdote of his life on the run. From supreme wealth and access to the finest authentic ingredients on his home criminal turf to the handful of homogenized American choices from Middle America while penniless on the run. And they're all forkin' good!
Christ, his handlers even get addicted to Henry's cooking, and I can see why: every recipe I made with this book--and I've been around the world a few times--was a hit.
Nothing criminal about that.
Joe Dogs, watch your back.