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THE EARLY MEDIEVAL BALKANS is the most objective work available about what really happened all those years ago when the Byzantine Empire ruled what is now known as the Balkans, and Serbs, Croatians, Ottoman Turks, and others migrated and/or invaded and settled the area the Italian Romans called Illyria.
The book is part of a two-part work covering the Middle Ages in the Balkans. Part I THE EARLY MEDIEVAL BALKANS includes a critical survey of the area from the Sixth to the late Twelfth Century. Part II THE LATE MEDIEVAL BALKANS covers the period from the late Twelfth Century until the fall of Constantinople to the Ottoman Turks in the 14th Century. Fine was a Professor of History at the University of Michigan for a number of years, and his work is incredibly scholarly. He has been considered the leading expert in the world on this topic by his colleagues.
I came away from the work with two impressions. The first is that the various ethnic groups who inhabited or invaded the Balkans (and there were so many one loses count after awhile as they migrate or remigrate over and over) were so thoroughly mixed during the Middle Ages that the indigenous tribe, whatever that was, must have disappeared thousands of years ago. The second fact I deduced from Dr. Fine's work is that most if not all the animosity between groups today probably has a basis in religious conflict. Given that the three major religions involved -- Roman Catholic, Orthodox Serb, and Muslim advocate love as an organizing principle, one has to wonder what went wrong.
I gave this book 4 stars because it is difficult to read. For a more "fun" read try the series on Byzantium by J.J.Norwich.
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Significant in this cuisine is the use of tropical fruit, so Van Aken has been experimenting. Here we garner the fruits of his research on fruits, with this guide. He also prepared the colorful posters which one can obtain, deatialing the two categories of tropical and sub-tropical varieties.
This is from a series of such works put out by Ten-Speed Press, one of my personal favorite cookbook pubs. They do Trotters, et al. This is another of their fine "The Great ... series," also I enjoy their one on pears and am awaiting the one on mangoes. They go through all the types and then provide recipes, here on drinks and salsas, and desserts, etc.
Fine reference work for those of us who like to find exotic, different components to cook with. This and his wonderful cookbook "New World Cuisine" will get a workout at my kitchen.
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This is a lovely item, obviously assembled by and for those who share an affection for this complex painter.
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I was very impressed and delighted by the amount of information you recieved without making it dry. One of my favorite books.
Definately buy this book because you'll never see other books on some of these Queens. When was the last time anyone saw a biography on Queen Adelaide?
If you liked this book you should read Victoria's daughters to pick up where this one left off by Jerold M. Packard.
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1.The strong points of the book are:
- the book does a wonderful job in explaining different key points of J2EE techniques especially at the beginning of each chapter; although the discussion sometimes becomes pretty vague and less clear at the end.
- the book's code examples use j2sdkee1.2.1, orion and jboss which are available for you free with unlimited time.
- the book looks quite impressive, 1600 plus pp. hardcovered.
2.The weak points of the book:
- all the code examples are fairly easy. In fact, too easy to do much help to the readers who need a better workout to pay attention to some key points of the techniques.
- Since only half of the book is devoted to really J2ee techniques, people who already experienced with jsp/servlet may find the other half of the book unecessary.
In conclusion, you may want to check this book out if you alread know jsp/servlet and j2ee( through the Sun's tutorials and examples and wish to have a better understand of this popular but pretty complex technique.
However, I am somewhat disappointed by the lack of substances (i.e., code, code, code to a developer like myself!) in the later chapters that deal with design strategies. It will have been a lot better if the book used an integrated sample to illustrate how to implement the design principles layed out in chapters 24 and 25. Instead, we have a chapter (30) which basically borrows a canned sample from Orion Server release, which in itself is OK but is not tightly related to earlier chapters. So if you already have servlets and JSP experience and would like to add EJB/JMS to the mix, I wouldn't recommend this book. Pick up the new book from Wrox on BEA WebLogic Server instead.
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Also, life scientists like me can easily figure out things like optics, but are very confused by the terminology of Physics. For example, in Biology a "cell membrane" is a very understandable term. It's the protein-lipid bilayer that surrounds a cell and is semi-permeable to small molecules. It's common sense---anyone can understand it. But in physics, the terminology in this text is anything but common-sense. I will give you two examples. First they define torque as "the moment-arm of rotation about an axis". I understand rotation about an axis, but what the heck is a "moment arm"? Define that please! Second, they define magnetism as the flux force through a charged area. I understand charges, areas, but flux force? This is why lay people and life scientists hate physics, because the terminology is deliberately arcane. Don't just define the terms, explain them!
Don't pick this book up thinking that you're going to get someone's Italian nonna's sunday gravy recipe; that's what the Sopranos Family Cookbook is for. This is very technical stuff that involves stripping the great recipes down to their bare essentials and rebuilding them from the ground up. Sacred cows of Italian cuisine, as in everything else they do, are scrutinized very carefully, and slaughtered as often as not. Only the most basic definition of the dish is taken for granted. The end result is sometimes minimalist; the Baked Ziti recipe, for example, has no ricotta in it and is almost vegetarian. The end result is a dizzying book that should be on the shelf of anyone who likes to cook Italian. Finally, the frequent sidebars on cooking equipment, a Cooks Illustrated staple, offer deep background on the techniques in the recipes.
Now with raves like that, why only 4 stars, you might be asking? Well, it's not perfect. The Best Recipe series presents itself as a bible of cooking, and it's not; glaring omissions in this book include meat lasagna (though the big bragging point on the dust jacket is the vegetable lasagna recipe) and cannoli. There is also a tendency to repeat articles from earlier books, an understandable but occasionally annoying situation that tends to leave the reader feeling as though the magazine people are trying to cut corners. And the appeal of this book isn't universal; the Cooks Illustrated style is, as I said, very technical, and a bit chatty at times. If you just want the recipes and don't care about the particulars, this book will bore you. Me, I like cookbooks I can read, so this isn't a problem.
So, in conclusion, I say this: if you like chomping data as much as you like chomping food, this book will rock your world. If not, the recipes are still pretty good.