Hi! Editors. I am Yanbei Liou from China,and my callsign is Bd2bh.I Iike the ARRL Handbook for Radio Amatures 2001 very much. For I had read it for many years (1987),but i never read it newly again. Like all hams in China I could not get it, and hope it will be published in China, and be bought

The 2001 edition of The ARRL Handbook is the latest and most up-to-date version of an excellent reference book for both the Amateur Radio operator or anyone interested in RF engineering. The Handbook contains information on the basics of radio operation and practices and detailed information for the RF engineer needing to know technical component details. The ARRL has again designed a wonderful book that will provide information for all levels of hams. Information on the new HF digital modes is provided, as well as the old standards of voice and CW. For those wanting to know the theory behind the radios, the ARRL focuses on the technical details - the how and why - of the radios and the modes, so that when you walk away from this book you will know the answer to your question (and a lot more if you keep reading!) The only real negative comment on this book is that there is a LOT of very technical information. This can make finding exactly what you want to know a challange, as it takes a little digging and knowing exactly what you are looking for. A very complete index does make this much easier. However, for the beginniner this book would do well to whet your appetite for venturing deeper into Amateur Radio, and for the master RF engineer this book serves well as a very detailed technical reference that can aid in every day engineering questions.

Since the day I got this cookbook as a gift, I use it for inspiration and often everyday cooking. I live in Tel Aviv, so the mediterranean flavor suits my accessiblility to ingredients and adds new twists to the way I think about using them. Although many of the recipes are for party fare only, I always manage to find some great recipe for even a casual gathering. The book is extremely fun to read, easy to follow and makes me feel like a pro just by making a simple dip for crudites.

For those of us who tend to rely on just a few cookbooks, I recommend it highly. It can never replace my desert island favorite choice, Marcella Hazan's Essentials of Italian Cooking, but it's right up there with the Silver Palatte.

I first borrowed this book from the library to test the recipes, and ended up renewing it twice before buying my own copy. Every recipe I've tried has come out fantastic - and they haven't been very difficult, either (although some have taken me longer than I thought because of prep time- like peeling shallots and garlic).

My husband loves meat loaf, but I was never able to make it exactly right. Thanks to the Dean & Deluca recipe, I don't have to keep searching for that perfect recipe (I found it here). The roast chicken with shallots and rosemary was absolutely wonderful and the chicken cacciatorre had my 11-year old raving for days -- he ate all the leftovers, too!

Many thanks to the Dean & Deluca Cookbook for letting us in on the secret to delicious food, and providing us with easy-to-follow instructions! I am really looking forward to trying the other recipes (and there are a LOT of them!).

How much does this book have to do with "Dean & Deluca"? Very little! There are a few recipes of items offered for sale at "Dean & Deluca", and some of more exotic ingredients are likely to be found at "Dean & Deluca".

What this book should have been called is the "David Rosengarten - Taste" cookbook. Almost all the recipes come from episodes of "Taste"(the very popular cooking show hosted by David Rosengarten shown several times each day on the TV Food Network).

David is by far the most visible personality on the TV Food Network, having hosted as many as 3 different programs a day ("Taste", "In Food Today", and earlier version of "Dining Around"). He's also a well known wine/food writer for several magazines.

It's not a general cookbook (it's not going to replace you copy of Joy of Cooking), it's not a primer, and it's not a specialty book.

It's more like a "best of" Taste, leaning to the less exotic.

Dean Oakes has made a great effort here, basically tries to find the info that the late Chuck O'Donnell already had. All interested should understand how difficult gathering info. is. My contribution is noted, and at least I have my name on the "contributors" page.