I am so pleased to have found this excellent book on Commedia Dell'Arte! We provide authentic Italian masks for performers, students and collectors all over the world and are frequently asked for more information. We highly recommend this comprehensive work by Duchartre, and will refer inquiries to Amazon for purchase now that we have located a source for the book. We invite you to visit us at maskart.com where you will find all the characters from The Italian Comedy brought to life.

If one is interested in the Commedia Dell Arte, buy this book. It includes a history, a disscussion of performance method, and a chapter for each of the basic stock characters and their family. Ducharte includes a collection of engravings detailing commedia work. A must. The only thing it lacks is a detailed description of traditional Lazzi.

Louis brings the to the traditional storyteller's art a tout-a-fait- modern touch!As an educator, I found When Night Falls,Kric!Krac! a valuable resource for my classroom. As a reader, I was mesmerized by the exotic, interesting, and often hilarious folktales. LOVED IT, AND HAD TROUBLE PUTTING IT DOWN!

I have read many books on this subject and this one stands out as one of my favorites. The author covers many different "situations" and discusses many ideas on how to collect back child support. A lot of research was put into this book and I found it all very helpful and full of interesting ideas and suggestions.

I ordered this book in hopes of obtaining a source of fresh information. I was somewhat disappointed. Yet I was pleased to find that this book was straight forward and easy to read. I'll be sharing it with many of our clients trying to collect child support in the future.

Rose and Malone give us great, easily usable guidelines for tracking down anybody. These authors know their stuff. From schools to property to driving records to work records, we all leave tracks. Now we know how to make those tracks work for us! Deadbeat parents, look out now.

As a fan of H.L. Mencken--and perhaps one of the few people under thirty who has read "The American Language," "Treatise on the Gods," "Heliogabalus" and all five volumes of "Prejudices"--I am shocked and appalled at the lack of respect paid the great author by his biographer. Mr. Hobson didn't seem to undertake the arduous task of writing a biography on his subject due to a sincere respect or enthusiasm; rather, he seems to have been moved by the less noble motivation of "One-ups-manship"; for as a Baltimorean scribe who happened to be at the right place, at the right time--he was granted access to some of Mencken's hitherto guarded (and now recently released) documents by the executors of Mencken's estate. As a result, Hobson is at times needlessly peevish with his subject, naively judgmental and historically hypocritical. The last remark is born of a nausea grounded in a Politically Correct self-righteousness that the biographer displays when he all but waves his finger at ghosts from the past when, say--for instance--he notices that in a much different world people in the 1910s and 1920s used such racially insensitive phrases for "haggling" as "jewing one down". (SHOULD this be considered offensive? --Certainly.) But for anyone in the modern era who has uttered the phrase "gyped," perhaps eighty years from now some pompous pedant will lodge the ludicrous claim that this shows your hatred of "gypsies" (where in fact the term "gyped" comes from). No, I might hazard the assertion that most people who have used the phrase do not hold an irrational grudge against the Romany people. Rather, they use such phrases unthinkingly--bereft of an racial connotations. My point? --Yes, there were insensitive things about the past. But no more so than in the Present. And to trot out situations and customs--verbal or otherwise--without the benefit of a cultural context betrays both ignorance and malice. Mr. Hobson is shameful in his betrayal of that lowest of critical temptations: To lash out at one's betters. Perhaps if Mr. Hobson thinks that using the term "African American," instead of "black" is a badge of tolerance over and above that of Mencken, maybe he can back up his words with actions: For it was Mencken--not Hobson--who distinguished himself by aiding and promoting writers of the Harlem Renaissance and for his outstanding support of civil rights for both blacks and Jews. Perhaps Mr. Hobson has given as much of himself to the causes of helping others? --If not, then he needs to moderate his disrespectful attitude; for Mencken's actions speak louder than Hobson's words.

Despite some boring passages, Fred Hobson provides a generally interesting and thorough portrait of the original cynic, H.L.Mencken. The book addresses many issues of racism and anti semitism on Mencken's part fairly and openly. The novel is excellently written. I would have preferred more information on the Scope's Trial in relation to Mencken because my interest in Mencken was sparked when reading Inherit the Wind by Laurence and lee in which Mencken is satired as E.K.Hornbeck. Read this book- it is informative and excellent. My congratulations to Fred Hobson and Happy Reading

This is a good book with a lot of useful information, but in the end, all it provides is the same old food exchange diet(with slight variations for lower glycemic foods).

Dr. Aronne also seems to contradict his own advice. He says in the book that weight loss must be slow to be permanent. He even tells you not to try and lose any more than 10% of your bodyweight at one time, but the diet section only provides guidance for three different calorie levels: 1200, 1500 and 1800.

This is way too few calories for almost anyone and it will put the body on starvation alert and provoke a binge response. When are doctors going to be honest and admit that decreasing calories by any more than 200 calories a day will trigger an impulse to overeat in most people? Decreasing your calorie consumption by 500 to 1000 calories a day or more is simply too much. Your body will always fight back.

If you are looking for the latest gimmick, this is not the book for you. If you are looking for a way to lose weight forever, and not regain it again, then we have something here. Dr. Aronne provides the reader with an easy to follow nutrition plan that shows the reader what it takes to be permanently successful at weight loss. Chapter 8 alone was worth the price of the book. In that chapter he tells you how to decrease you calories gradually with each ten percent weight drop. In this way, you are able to eat a decent amount and still lose weight, as well as give your body time to adjust to the new weight. In the end, you still end up with a decent calorie intake, and should be able to keep it up over a lifetime. To me it has been a lot less painless than some diets I had tried in my past that required cutting out whole food groups, or excessively low calorie intake. Folks, the truth of the matter is, if you are taking in too many calories, no matter what kind, they are going to end up somewhere on your anatomy. If you want to live a decent healthy life, you are going to cut back. The question is how much, how long, and just plain HOW. Dr. Aronne answers all of that, and even has suggestions for those of you who are especially resistant to weight loss. It works, it works, it works. The little needle on the scale is finally moving downward for a change. What's more, the diet is nutritionally sound, so for people like myself who have other health conerns, it is safe. Blessings, Dr. Aronne!

Fantastic Pictures,excellent presentation on this acrylic plates, but to much touching and playing with the food (hope he is waring surgeon cloves in his kitchen, when he arranges the dishes for the customers), it is even sometimes nicely written, Jean-Louis keeps mentioning "when I still was in France, I saw this I made this". Why didn't he stay there! French Chefs only can cook with the most expensive ingredience, like caviar, truffle, Goose liver, they even using the best wines to cook. Others drink the wine. And for this they get a star or two. The Recipes in this book are definetely not for the day to day cooking. But for professional chefs who know, how to make the same dish as good, but cook it cheaper

This is without question the most visually stunning "cookbook" I have ever seen. I put cookbook in quotes because I think the objective was to show food as art, and not to give people ideas as to what to throw on the stove tonight.

The contemporary, high-tech photography gives a masterful interpretation of Jean-Louis' creative brilliance. Just as Jean-Louis prefesses that great cooking enhances and does not interfere with great ingredients, the photography beautifully allows his creations to be the stars. Rather than using traditional settings, it uses light and shape to make the dishes jump off the page. Jean-Louis may be the most important chef ever to come to these shores (according to other chefs), and thankfully he teamed up with a photographer who could match his prowess.

From a practical standpoint, while replicating the recipes might be prohibitive technically, creatively and financially, the presentations will give anyone ideas for wowing dinner guests just in terms of layout and colour.

Some cookbooks are useful, some are even masterful - but this one is truly inspired.

One of the greatest chefs of our time. If you look at the quality of the pictures and the food and then consider that it was done in 1989, it's absolutely amazing. In addition, the recipes aren't classics, they can still stand on their own to this day. There aren't many new cook books that come close to this one.