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Most remarkably, he also taught himself to make his own steel type punches - his practical experiments shone new light on the subject and showed the implausibility of some accepted accounts of how things were done.
The book is engagingly written. It's a visual delight too, with text set in the author's 'Renard' type and illustrated with his pencil sketches.
Look closely at the cover of this volume. After you've read it, and understand the counterpunch/punch process, you see that the entire story is told on the cover in a bit of brilliant graphic design.
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"Coyote Revenge" was reviewed in the New York Times under Crime Fiction, but the mystery is pretty thin. Who killed the old sheriff? There aren't many suspects, so take your pick. The protagonist, Okie Dunn, is the new sheriff, but there's so little violence and so much examination of personal relationships that I'm tempted to call it a cozy. Police procedures in that time and place consist of shipping a gun off the State Crime Bureau by Mistletoe Express.
"Coyote Revenge" is a small, scrumptious slice of American life in the 1930s. Harris sets his novel in a fictional version of the little southwestern Oklahoma town of Walters. That's where he grew up, and where I was living at about the same time, so I know the territory well.
The story is simple. Okie Dunn is suspended from law school at the University of Oklahoma for decking a professor. He goes home, where his father is dying of lung cancer, and gets work as a cattle trader. When the sheriff, a boyhood buddy, is murdered, Okie pins on the star and sets out to discover "whodunit."
Harris has perfect pitch when it comes to the way we talked back then and there (and still do sometimes). His dialogue is a flawless rendering of what may seem like a foreign language to some readers. His description of the home cooking of that day will ring bells with anyone who grew up on either side of the Red River in the first half of the 20th century. Example:
"Most of Mama's recipes, if she'd ever written them down, would have probably started out with: 'First, get the grease hot.' All the meat we ate -- home-cured ham and sausage, newly killed chicken, a meat-locker steak -- was salted with a heavy hand and then fried nearly stiff. She salted and fried potatoes and mealed-okra, too, in plenty of lard. And Mama's string beans or a mess of greens always went into the pot with a good dose of bacon drippings that she'd saved in a tin can on top of the stove. Then, salted generously, too, they were boiled to kingdom come."
If you want an honest look at life in rural Oklahoma during the bleak years of the Great Depression, in a story told with humor and affection, this is your book...
Perhaps, in the end, the mystery of the story should not be the main focus, but the introduction of these wonderful people who shared the painful, hungry, trying times of the era should be. As I began this review by downgrading, I will end it with upgrading the book back to five stars.
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PICTURES OF FRED has, first-rate, candid and more formal portraits of this very young, handsome, French model and gymnast. However, the accompanying text is so precious that it becomes annoying, esp. with several "typos" in only two pages of text. And since this descriptive essay is very brief, appearing at the beginning of the volume with portions reproduced in various other sections of the book, I wondered why it was even included. Why not have a writer as good as Roffman is a photographer write the text and make it much less manipulative? Some of the phrases are actually as melodramatic as the kind found in paperback, romance novels (i.e. "One night I found Fred alone. He seemed sad, withdrawn...The conversation shook me. Fred had kept his wisdom hidden...By the time the sun set, we were both drained. We collapsed on his couch, and he fell asleep in my lap, naked, vulnerable.")
If a picture is worth a thousand words, I'd like some more pictures and alot fewer words, please.
There are a combination of formally posed and more naturally posed photos, and all seem to connect the reader to the model's core. I feel that B&W is the best medium to capture this aspect of erotic photography as you are not distracted by colour.
Fred, a French gymnast and model, is beautiful. He seems at times both carefree and self-aware. Roffman captures the spark of youth.
You really MUST buy this book; you'lle be pleased that you did.
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What this book lacks, however, is much historical or comparative linguistic detail. You would never know there was such a thing as i-stems, for example. The u-declension of nouns is identified by name, but no such honor is awarded the r-declension. If memory serves, the section on syntax, lengthy and helpful as it is, rarely draws the parallels with German that the reader might be interested to know. Thus students interested in Germanics--the ol' time philology--will need to supplement Mitchell and Robinson very early on in their studies. (If such things are of no interest to you, you may upgrade this review to 5 stars...but shame on you!!)
This guide is not a language textbook in the usual sense of the word. It does not progressively present points of grammar and lists of vocabulary, followed by relevant exercises and translations. Instead, it comprises two parts. The first gives a fairly detailed overview of the grammar and historical context of Old English, whilst the second contains prose and verse texts, accompanied by copious notes, for the reader to attempt. The focus of the first part is not so much the acquisition of paradigms and rules as familiarisation with the general structure of Old English. The section on syntax, very important in Old English, is remarkably comprehensive. The collection of texts in the second part is, in my opinion, well chosen, and representative of the breath of texts in Old English, without dismissing the most famous texts. One particularly useful feature of the guide is its glossary, which contains every word found in the readings, and, for every occurrence of a word in the texts, its part is indicated in the glossary. This simplifies the task of deciphering a text enormously, and obviates the necessity for a separate dictionary.
This sixth edition is not greatly different to the previous editions: minor errors have been corrected, a few small additions on minor points of grammar have been made. The most important change is perhaps the addition of a few texts, e.g., the well-known 'Wulf and Eadwacer', but, all in all, the previous editions were already excellent, and there is no cogent reason to purchase this edition if a previous one is already on hand.
In short, then, Mitchell and Robinson have produced a remarkably usable guide to Old English that is at once instructive and interesting. One could do much worse than to acquire this work if rapid acquisition of reading ability in Old English is desired. As noted by a previous review, the book is not really suited to philologists seeking to understand the history and evolution of English and its place within the Germanic languages. As far as I can tell, this is its single greatest shortcoming, but it doesn't detract much from its purpose. I would heartily recommend this book as an introduction to Old English.
from sweet's second anglo-saxon reader, oxford university press- "Neorxenawanges" (or specifically "neorxnawang") means paradise.. from the root of the old teutonic sea deity 'niord', a god of peace. there; now you dont have to buy this book ;-)
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Fred Plotkin's field is Italy--all Italy (as in "Italy for the Gourmet Traveler," which you should order) and the obscure and less-known regions of Italy, as in this book, which is centered on Friuli-Venezia Giulia, high in the northeast, and in his previous one on Liguria (order that too, while you're at it), the superb "Recipes from Paradise: Life and Food on the Italian Riviera (order that, too). These regions--their very existence--will come as a surprise to many Americans, who have been led by decades of relentless and superficial media coverage to believe that Italy is Tuscany and that Tuscany is only the area between Florence and Siena.
Plotkin doesn't strip-mine a region and bung a lot of recipes into a book. He explores and absorbs it. He visits Italy frequently and has often lived there for extended periods, sharing the life of regions that call out to him. In this case, he writes--elegantly, feelingly--of a region he has known for more than 25 years. For this reason, people and places come alive as welcoming presences.
Recipes? There are recipes galore here, and you will be happy (I hope) to know that that are not the tired (and overhyped) Tuscan retreads. With its Adriatic coast, this region was deeply involved in the Spice Trade at its height, and so you will find many spices used here, some of which (cumin, for example) will come as a surprise.
I recommend this book for cold winter days. It'll warm you just to read it, and then you can start cooking too.
Bill Marsano is a James Beard Award-winning writer on wine, spirits and food.