A great read. Brings out the warmth of the people, the depth of their culture and takes you on an unforgettable journey to the heart of Bali. I've only had a short stopover in Bali, where I picked up this wonderful book, but I want to return and spend time just wandering. If you read only one book to prepare you for Bali, read this one.

I picked up this book at Changi airport in Singapore, in transit to Bali. I import from Bali and frequently add books to my load read them once, and leave them in the library in Bali for others to enjoy. This one I have kept. I will not even loan it out unless I know exactly where I can hunt the person down to get it back - it is a great book. Great reading for the seasoned traveller. Great intro for people who are planning to go to Bali. I am currently ordering a few copies here at Amazon (the only place Stateside I was able to find it) to give to a friend (so I don't have to loan my copy out :))))))

Having just returned from my first visit to Bali, I have been anxious to read more about the people, culture, traditions, and religion. This book is an excellent recounting of one couple's experience living with a Balinese family. It was almost like getting to return to Bali for another visit. The writing is clear, concise, and illuminating. I truly enjoyed this book.

This book is a text for a class I am currently taking. While it covers all the basics, even the classics yet it also reflects how the cooking is today. The recipes come from a wide variety of sources and not just the school's own files.

I am lucky enough to have studied under Chef Labensky. This is an outstanding book. This was our text book at Mississippi University for Women. We used it for everything. It gives great history, backgrounds, techniques, and recipes. My husband, Colley, (Which I met at MUW)and I still use it on a regular basis and we have been out of culinary school for 2 years. I highly recommend this book for anyone considering culinary school.

This text is very thorough, and covers everything from history, nutrition and sanitation to classic and innovative recipes using the latest trendy ingredients. This text is geared specifically for the cooking student, however, with most recipes written to serve 12 or more, and ingredients listed by weight rather than volume. It will be tremendously usefull to add to a library of cookery books, and can be used to provide a solid foundation of the basic principals of cooking.

My family really enjoyed playing the math games and doing the activities in this book. We had to put on our thinking caps and discover different math strategies. My kids loved the art in this book. There was also a lot of useful information on how much math my kids need to get into college.

This book has been very helpful to me. Unfortunately there have been a few words I tried to look up that weren't in there. Maybe their next edition will be more complete.

This friendly volume is crisp, concise (tens of thousands of entries in just under 500 pages), and attractive. It is not only inexpensive, but possibly one of the best culinary dictionaries available for the home cook who simply wants a decent resource for occasional questions.

My basic test for a culinary reference book is to look up "falernum" (a by-product of rum distillation which is used as a flavoring in fruit desserts--sort of along the lines of grenadine). Well, "falernum" isn't in here, but so much other stuff is that I'm not complaining.

The pronunciations are a little iffy on foreign language terms, and the definition brevity is sometimes confusing (kiu is listed as "an ancient Chinese beer." OK. Does that make it a beer from ancient times, or a really old fermented brew that's currently available?). Still, these are minor quibbles for an admirably complete book.

The first edition of this dictionary may be gone...but the SECOND edition is readily available and it's bigger and better! Now with almost 25,000 entries and 200 more illustrations, this is still THE must have dictionary of culinary arts.

I picked up this book as a preparation for the CLEP marketing exam. While it is easy to read, the layout is cluttered and distracting. The authors give a rah-rah treatment to e-commerce, presenting multiple .com case studies throughout the book (each chapter begins with an internet site and description).

It is clear that the authors were infatuated with the so-called "new economy," and the book suffers a lot as a result. Using it as a primer is tiring, as you have to separate the essentials of marketing from the e-commerce cheerleading.

The publisher's website does have quizzes to test on the material, which I like, but overall, I was still somewhat disappointed.

I purchased this book as a primer on Marketing, as a preparatory resource for the CLEP Principles of Marketing exam (3 semester hours). The book effectively presents the basic terms and ideas in an airy, easy to read manner. Also, the book's website contains quizzes that help reinforce the information, which is greatly appreciated.

However, I was somewhat disenchanted with the content which reaches for a "futuristic" flavor and misses something in the process. In my opinion, the book concentrates too heavily on .com companies (some of which are now bankrupt and defunct) and gives an overall rah-rah treatment towards e-commerce. Anecdotes abound and are used as filler in the main text, instead of informational sidebars. Every chapter is introduced with another website URL emblazoned across the top of the page in a putrid yellow color.

Thankfully, the authors did include a paragraph or two dissuading the reader from using SPAM (unsolicited email marketing), but it was a footnote in an otherwise verbose volume. I was somewhat offended that from the context of those paragraphs, and an anecdote about one company's 12% response rate (versus 1% for direct mail) which is misleading and would probably leave marketing students thinking that spam was effective.

For what I purchased the book for, it accomplishes the goals, albeit in a verbose manner.

I used this book as an introduction to marketing at the School of Management at Syracuse University. I found the to be thought out well, layed out in a logical format and it was current with all information. It was more interesting than most text books.

This book is an organized collection of letters Colonel Stokes wrote home to his wife. As the author's purpose was to present factual information on the military obectives of this Regiment, the unit's records having been burned by Colonel Stokes himself to prevent their falling into enemy hands, the personal content of these documents has been edited out. Tracing his career from the early days of the war when the objective was to prevent an invasion of South Carolina along her coast to their attachment to the Army of North Virginia in 1864 these letters provide a view of the challenges, courage, and sacrifices made by these men of the 4th S.C. Calvary. The book would have been considerably enhanced had the author taken the time to provide greater perspective on the military engagements the unit found itself involved in. Also, the exhibits providing geographical detail are barely legible in some instances. Nevertheless, the book is a useful "window" into this unit's contribution to the history of South Carolina

While the author of this work seems as if she means to be sincere, sincerity is not enough when your purported goal is to "adapt Elizabethan recipes for modern kitchens". More attention to accuracy in the redactions (conversion to modern recipes) and authenticity of the results would have been a better goal. The individual recipes quote "originals" with no notation as to where the original source came from (which book?), leaving no idea as to whether they have been quoted accurately. The adapted recipes not only jump to some pretty wild conclusions as to what the finished dish was intended to be, but in some cases contain wildly different ingredients than were quoted in the original recipe, with no explanation. There are also giant leaps from a baked dish (in the original) to a boiled one (in the adaptation), or vice versa. This might pass muster as a "popular" book for those who have no serious interest in authenticity in historical recreation of recipes, if it were not for the author's repeated claims as to scholarship and accuracy. Not recommended for the serious food history buff or re-enactor. I might give this to someone with a mild interest in the subject, but only with a warning about lack of historical accuracy. She even manages to perpetuate the tired, old myth of spices being used "to cover up the taste of bad meat". Nothing could be further from the truth.