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I suggest you get this book.
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Eliot's style is a pleasure to read compared to what passes as lit crit today. Many of his insights may seem outdated, but any student of literature will find fascinating views, especially about Elizabethan literature.
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Val Stone is a widowed, working mother of teenaged Holly and preteen Alix - and they share their house with Val's sister, Joan, Joan's two-year-old son, Max, and Joan and Val's mother. Also, in this collection, they add Biscuit, who deserves not only a special mention but a special prize - Most Realistic Pet in Comic Strip Land. Val and Joan have too much to do, too little time, and too little money...a common story. But Eliot makes it fresh and fun.
My only complaints about this collection come from the Sunday strips. As in the first Stone Soup book, the Sundays aren't in color. Also, for some reason, some of the Sunday strips in the second book are repeats from the first book - strange, because nothing else seems to be.
All in all, though, a good collection, well worth any comic strip lover's time - as is Eliot's explanation of the title in her preface.
The specifics of the characters' bios matter less than their wit. For instance: There's a toddler boy here named Max -- but his humor is for everyone, not just toddlers and parents. We all have our inner toddler, and we all know people who act like toddlers, and these strips are just plain funny, no matter where you're coming from. That holds for the other Stone Soup characters too.
This is a strip that winds up passed around among friends, pasted on the fridge, and re-read many times. If you need some empathy OR a good laugh, do yourself a favor and check out Stone Soup! END
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If you're looking for straightforward, easy, safe recipies for preserving food, you'll find this book a mixed blessing. Many recipies omit quantities, and few of them have been tried in any sort of test kitchen. Most importantly, a number of these traditional recipies involve important food-safety issues--as the book itself repeatedly makes clear. You will, however, find many excellent ideas in the chapters on oil, vinegar, sugar and alcohol.
If, however, you're interested in traditional food-preservation techniques, this book is uniformly excellent. The chapter on lactic fermentation of vegetables is fascinating, and the diversity of preservation techniques is remarkable.
The material presented is perhaps best used by the American reader as a point of reference when evaluating other recipes. It also could serve as the starting point for experimentation. It is not a cookbook in that the recipes come from many sources and do not appear to have been checked in a test kitchen. Some of the quantities betray their metric roots, since few recipes in this country would call for 11 pounds of an ingredient.
Some recipes clearly do not meet USDA safety guidelines, as is pointed out in the editorial comments.
Those who appreciate Eliot Coleman's writing should realize that his writing in this book is limited to the introductory material.
Overall, I found the book to be an interesting read, with much unique knowledge not available elsewhere. It approaches "primary source" material in that the traditional family recipes have undergone little editing, thus their historical fabric is more effectively captured.
What makes the book so good is the humour and the occasional high brow vocabulary which forces children to pick up the dictionary for once.