Flo's book is excellent and when I'm looking for a cake that has a different twist but excellent quality this book is where I turn. Flo features a lot of recipies that use almond paste or ground almonds which is rare. However it gives cakes a different swing without being weird. She also provides weight of the ingrients which gives you accurate measurment for her recipes. I think she needs a website. Her books sweet minatures is also great. She is very creative and I would buy any of her products.

I bought this book when I had just begun my journey as a baker. I opened it up, started to read and didn't stop until the last page! Flo Braker is a stickler for proper technique and ingredients -- exactly what you ought to be exposed to before you start making a mess of everything.

Some of the recipes are challenging, even with her incredibly detailed instructions, but worth every single second when you eat your lessons!

I am not a professional baker, and at first glance, the recipes seemed a bit intimidating. However, after reading through them I realized that the instructions were so precise there is no way for even a novice like myself to mess up! My personal favorite is the Buttermilk Cake - Yummy!

I love this book. It is the most unusual cookbook.I have travelled the Italian Countryside many times and this book reflects much of its uniqueness. I bought four copies for friends.

In this world inundated with tomes devoted to Italian cooking, this wonderful book stands out. The author spent years researching, collecting and testing authentic, seasonal farmhouse recipes (from all over the country) made with only the freshest ingredients. (The recipes are full-proof!!) This is one of the few books that allows everyone to make some of the most appetizing Italian dishes--just as the Italians do. Everything is explained in detail--from ingredients to techniques to customs to mail-order sources--in one of the most complete books ever written on the subject. And if this weren't enough, the flavor of the food is beautifully captured in some of the most exquisite photographs ever taken of Italy and its food. This book is a MUST for anyone who likes to cook and/or eat the most mouth-watering Italian cuisine!!

This is a great Italian cookbook, very different from most of the cookbooks you see. Not only does it have great recipes but it also tells great stories about all the various farms the authors visit. And it also tells you how you can visit the farms yourself. The pictures in particular are very interesting. They are not the usual slick shots. It seems like they were all done on location and they have a feel of food photo-journalism. This book has great recipes and great heart and soul.

Ever since 14 July 1988 when I read Chronicle of Youth with absorbed attention and keen feeling I have been fascinated by Vera Brittain. This fine work, without duplicating Chronicle of Youth, sets out the letters written by her and her brother and friends till all her correspondents were killed in the war. This is a poignant work, well worth reading. One stands amazed and impressed by the eagerness of these Englishmen to serve their country, even though they knew the hell that the Western Front was, and though so much was repellant about the condition under which they soldiered.

Anyone who is interested in WW1 and the men and women who lived it, should read this account of the war first hand!

This is what the war really meant to people, both in and out of the trenches, for these are the letters written from and to them.

A thought provoking book, that it is true, is even more shocking.

It is about a generation of people that we should never forget.

I have been interested in Vera Brittain since her autobiography, Testament of Youth, was featured on Masterpiece Theatre in the 70s. I came across this new book by chance when looking for Testament, which my book group is reading and enjoying this month. This collection of letters not only recaptures Vera, her brother, and three close friends, it adds great dimension to their WWI experience. This is a book I will treasure a long time.

This is a great book for any magician, regardless of type, path, or preferences - the usefulness of it cannot be exaggerated.

This is one of the best books I have ever read on magic. It gets right to the meat of things. If you are looking for the illumination of worlds inner and outer then this book if definately for you. In this book, Alan Richardson teaches from personal experiences and encourages you to learn from the new experiences you encounter. For the beggenerand adept alike.

I have read this book many times over and I still find seeds of insight and violent awakenings every time I read it.

Magical Gateways help give people, with an open mind to New Age thinking, an overview on some of the amazing possibilities on magick. This book is great if you have basic questions, and want to look for a little more in life then the ordinary.

See review under Garlic, Garlic, Garlic. This one features wonderful one-pot dishes that are the equal to those in their other books. Very fine, indeed!

They sure mean it when they call them one pot wonders. Who would have thought that soups and stews could be so sophisticated. I am someone who often makes various chili dishes, crockpot meals and casseroles because I like to save time, but I needed a new bag of tricks. I like how it is organized by main ingredient which helps when I have meat or vegetables that I don't know what to do with. They also have some great desserts and for novices like me, some help with the basics. This should definitely be a staple in the kitchen

This is one of the best histories written on the practitioners of Western Esoteric Occultism at the turn of the century. Richardson does and admirable job of introducing the Seymour/Hartley diaries and includes some never before published G.D. meditations.

Alan Richardson does an excellent job of explaining and defending Carnap's project. Richardson combines his extensive knowledge of the history of philosophy (especially Kant and the analytics) and his ability to make clear otherwise difficult passages from Carnap. The book is informative, well-written, and very rewarding if a good effort is put forth into reading it.

Richardson ably shows how creeds, confessions of belief by the early Christian church, were to refute error and affirm true teaching. Thus, as false teaching escalated, so did the complexity and breath/depth of creeds.

Wonderful compact intro to the councils and doctrinal disputes of first centuries of the faith.

Further interested souls might want to consult, one or more of the following" JND Kelly, Early Christian Creeds, or Davis', The First Seven Ecumenical Councils.

Here are some features of this collection that readers might want to know about. It includes the original notes to *Vathek* (the 1816 version) and *The Giaour* and presents them as they were intended to be presented: in separate sections following each work. Editorial glosses and footnotes, on the other hand, are at the bottom of each page--my students, who don't like hunting for endnotes, tell me this makes a real difference for them. In addition to the three main works, *Three Oriental Tales* includes a sample from *The Arabian Nights* and Oriental tales from *The Spectator*, Johnson's *Rambler*, Goldsmith's *Citizen of the World* (Letter 33, an Orientalist send-up of Orientalism), and the complete text of Maria Edgeworth's "Murad the Unlucky." It also includes Francis Jeffrey's contemporary review of *The Giaour* and a set of recent critical responses to the tales, plus a chronology of literary Orientalism in Britain from the early translations of *The Arabian Nights* to Byron's death in 1824.

The stories, recipes and information about home style Cantonese cooking have great appeal. The book strikes a balance of soups steamed and stir-fried food. The writing is a pleasure to read.

In one chapter, Grace Young, goes to great length to emphasize the need to cut food properly to achieve a balance in taste. Here is where the book fails to live up to its promise. While the author explains the need to cut food properly, she fails to provide complete descriptions, illustrations and photographs of exactly how the food should be cut. Cutting techniques for Cantonese food may not be a mystery to those who already know the dishes, but for those of us are new to Chinese cooking, they are. While there are some descriptions of how to cut in the recipes, no where are the kind of helpful, explicit details that might be learned by a novice learning French cooking by reading Jacques Pepin or Julia Child.

Pictures dealing with other aspects of preparation are also scarce. The chart identifying food is too small to be of much use. The photographs showing finished dishes are too few and, again, too small to be helpful to a novice looking for clues about a dish's preparation.

As an American Born Chinese, finding this book was a huge relief. Like so many ABCs, I love the food of my culture but certainly didn't know how to prepare it. This is an authentic down home Chinese cookbook. No fancy dishes here - only comfort food need apply. The book is divided into the following: 1) rice from steamed, fried, dumplings and porridge 2) stir fry - including tomato beef and beef chow fun 3) steamed cooking- egg custard, sponge cake, spareribs with black bean sauce 4) cooking with ginger - drunken chicken, cabbage noodle soup 5) seasonal market dishes - braised taro and chinese bacon, stir fried bitter melon with beef 6) celebratory dishes - stir fried clams with black bean sauce, pepper and salt shrimp, sweet and sour pork 7) New Year's dishes - turnip cake, seasame balls 8) authentic recipes from the homeland - savory rice tamales, pork dumplings, stuffed noodle rolls 9) Chinatown favorites - soy sauce chicken, roast duck, barbecued pork and salt roasted chicken 10) a slew of healing soups and dishes. Reading it was a trip down memory lane for me. The dishes are truly authentic to the Chinese family experience and or those who seek authenticity, Young has presented it here. She also includes a handy guide to shopping and mail order resources!

Growing up in Chinatown, my family ate Cantonese food pretty much every meal, every day. When cooking Chinese food on my own, I try my best to mirror how my parents cook because there are no written recipes to follow. With this book, there are finally written-down Cantonese recipes that a real Chinese family would cook at home and are perfect for those people who want to cook like mom & dad used to. Most of the recipes are for everyday dishes such as Steamed Pork Cake with Salted Duck Egg, Stir Fried Egg with BBQ Pork or Soy Sauce Chicken. But there are also a few special occasion recipes such as Shark's Fin Soup. Extremely helpful is the index/description of common and not so common ingredients and their Chinese characters/ Cantonese pronounciations for those who don't speak Chinese. I couldn't attest to the 100% accuracy of the history behind the dishes as other reviewers have been critical of, but I'm just looking for recipes, not stories. Eileen Yin-Fei Lo's The Chinese Kitchen is okay but seems more complicated so I find myself gravitating to Grace Young's book more. If you prefer Chinese food like you find at a mainstream American Chinese restaurant, then you'll probably be disappointed with this book. This is a good book to buy if you're interested in Cantonese food that goes beyond Cashew Chicken and Sweet & Sour Pork (both authentic Cantonese dishes and found in this book - but taste very different from what is found in most restaurants). A valuable find!