I've been a fan of the wee Scott for many years following his career first as a driver and now as an entrant. One cannot imagine the problems faced by someone wanting to enter the competitive world of Formula One motor racing until you read this book.

A very informative account of the conception, launch and first year of a brand new Grand Prix race team. The book is extremely well written and supplemented by beautiful photography in both b&w and colour.

Now that Stewart Grand Prix has been bought out by Jaguar, this book is a must for any Formula One fan and provides a much valued documentary of this era of Grand Prix history.

I read a lot of books for research on starting a Race team, this is one of the best books I chose!! This book takes you though the in's and out's and up's and down's of starting Stewart Ford. A lot of books give WAY too much detail, this one is just right, it gives the reader (race fan) just the right amount of content and excitement in the text followed by wonderful color and black and white photos. If you were not a Stewart Ford fan before, this book will at least make you have a little pull for them come race day. If you are interested in how it all started this is a great book, I couldn't put it down, it kept me going from front cover to back... I'll be looking for them this race year!

As fan of the Stewart Grand prix team, this book was the number one book on my christmas list last year. Here, a grand prix team opens it's doors to you, and shows you around. The whole book charts the first year of the Stewart Team in the world of F1. Described to you are the problems, barriers and hinderances in the way of setting up a grand prix team from next to nothing. It also re-accounts the moments of joy and great acheivement the team had in it's first year. "The" book for any supporter of the new guys in F1.

This fascinating book addresses, and counters, the many false interpretations of Hegel that have grown up from the start of his system to the present day. To be sure, these defenses, in the midst of much 'setting the record straight', might be challenged as partisan or excessively one-sided themselves, yet the fact remains that many attacks on Hegel have failed to grasp the nature of his thinking. This is not even a 'pro-Hegel' statement, being of equal relevance to those critics of Hegel who end up thrashing in the labyrinthine subtleties of his influence, and dialectical logic.
This works both ways, as Hegel is pressed into the service of ideology by his friends. Worth the price of the book twice over is the series and expose on the 'end of history' mythology now liberal propaganda a la Fukuyama. This material arriving via Koyre and Kojeve with assistant packaging by Alan Bloom constitutes the core Hegel phantom in State Department piece de resistance that graced the end of the Cold War. It is a good example of the Hegel you thought you knew, but definitely didn't.

Although 1999 was not a big wildflower year for Southern California deserts, I enjoyed my opportunity to use this elegant book. Anyone who has spent time with the typical wildflower handbook knows that the flowers that you do not already know are usually in the black and white plate section and that you waste endless time flipping back and forth between the photographs in one section and the discussion in another. This book solves this problem by devoting an entire color page to each flower with a discussion aimed at enthusiastic amateurs directly beneath the photo. I applaud this easy to use and enjoy format and the beauty and readability of its contents.

As a Graduate Student in Economics at Berkeley, I have been forced to utilize over two dozen texts covering the subjects of statistics and econometrics. Jon Stewert has produced in this small volume what I consider the clearest, least recondite, tome ever written about the subject. Professor Stewert has a gift for explaining the reasoning and intuition behind each and every equation and function covered, and he mannages it while not ommitting an explaination of every major topic of the discipline. He explains both the hardest and easiest of matters with equal skill and equal success. Neither the novice nor (as I had been) the unenlightened old-hand will be dissappointed.

In its almost 50 parts, all written by experienced cooks and cook book writers, HP Books' "The Book of ... Cooking" series takes you to the cuisines of various regions of the U.S. and around the world; all in easy to follow, well-explained recipes.

This installment, the Book of Vegetarian Cooking, starts with a brief introduction into the basics of the vegetarian diet and then presents recipe suggestions for all major courses, from appetizers, starters and soups to salads, side dishes and desserts. Special chapters are dedicated to brunch and supper dishes, pizzas, pasta and rice dishes, pies, breads and dinner party dish suggestions. Classics such as couscous, tortilla, potato salad and Caesar salad appear next to more unusual dishes such as exotic fruit brulee, vegetable and fruit curry, and hazelnut crepes.

From apple tartlets to winter vegetable pie, these recipes, many of which contain suggestions for low-fat alternatives to rich cream and cheese, are a boost for any vegetarian household; as well as for those of us who are looking for ways to reduce the amount of meat we're eating, or simply want to bring healthy cooking back to our kitchens, one meal at a time.

This vegetarian cookbook has color photos for every recipe. Layout of recipes are simple and easy to follow. There are great meal ideas such as spinach patties, carrot & ginger souffles, hazelnut crepes with spinach, vegetable & fruit curry, butternut squash crumble, spinach risotto cake, baked mango custards and lots more! I highly recommend adding this cookbook to your collection! You'll use it over & over to make great meals for your friends & family! :)

If you like cooking with vegetables and herbs, this cookbook is for you! Each recipe is a simple combination of fresh vegetables and herbs, which results in a very tasty, yet very healthy meal. I highly recommend this cookbook to people who are looking for a new way to cook vegetables everyone will love.

In its roughly 50 parts, all written by experienced cooks and cook book writers, HP Books' "The Book of ... Cooking" series takes you to the cuisines of various regions of the U.S. and around the world; all in easy to follow, well-explained recipes.

This installment, the Book of Soups, starts with a brief introduction into the different kinds of soups, and then presents recipe suggestions ranging from cold soups to soups for special occasions. Special chapters are dedicated to fish soups, cheese and egg soups, bean and grain soups, vegetable soups and meat soups. Classics such as borscht, bouillabaisse, consomme, French onion soup, various cream soups and chowders, gazpacho, goulash, hot and sour soup, minestrone, mulligatawny and stracciatella appear next to unique dishes such as carrot and cilantro soup, chilled plum soup and scallop and artichoke soup.

From avgolemono and beef and pasta soup to zucchini and tomato soup, this collection of recipes, while not all-encompassing, is a great introduction to the endless possibilities of dishing up a well-tasting soup - and at a relative bargain price, to boot.

I absolutely love this soup book, its a must-have for every kitchen especially as we head into another cold winter! The recipes are well illustrated and easy to follow - except for one thing...
Could someone out there PLEASE explain to me what "half and half" is? Maybe I have a disadvantage being British but I have not heard of this term before and it is preventing me from making some of my favourite dishes.

There will be no surprises with this cookbook featuring soups from around the globe- No bad surprises that is! Each recipe is accompanied by delightful photographs showing each step-by-step instruction.

All the instructions for recipes such as Passatelli, Pesto Soup, Pavia Soup, Shrimp Bisque and Pumpkin Soup are clear and easy to follow as well as those for old favorites like French Onion. So why wait?

These series are a must-have resource for those who enjoy cooking and culinary art, both photographic and gastronomic!

I like Jon Stewart. I think he is a brilliant comedian (we won't talk about his movies, that seems to be his Achilles Heel). The Daily Show is great, I try never to miss it. And you can tell Stewart is an intelligent, well-read man. His jokes work on two levels, or more.

That being said, I was a bit disappointed in his book. I found it to be very uneven. Therea are some great 'bits', but there are many that are bad. Such as the first 'chapter' where the Kennedy's are the target of his wit. It fell short. Next is a slightly better, but still weak bit on the Hansons (does anyone even remember them?). As is "The Ford Tapes" where Stewart spoofs Ford and his brief presidency. The next bit that pokes fun at Martha Stewart is better. This one isn't bad. It falls in the middle category, because it wasn't all that great. "The New Judaism", which follows, is better still, though still not 'Laugh-out-loud" like one blurb announces. His next bit, better still, takes on Princess Di and Mother Teresa (showing that nothing is sacred to a comic who is truly cutting edge) in a series of letters Di sends to Teresa. "Local News" drops us back to the awfulness of the early bits as it gives us the death of the talking Taco Bell Chihuaha. It's only about two pages (thank god). But we go back to the quality of Di/Teresa with Stewart satirizing the last supper--we get the journal from the waiter. Nice touch. I don't know what to say about the next bit, which is Da Vinci's lost notebook. The next bit is "The Cult" which is really great. This is one of the bits where you see Stewart at his best. But we immeidately drop to a lame bit, "Five Under Five," which satirizes these lists of people to watch ('Best 25 Under 25'). Then is the postmodern/experimental bit, "The Recipe," which satirizes these awards shows that seem to populate the airwaves, appearing what i swear is every other night. The next bit takes on Bill Gates (and his selling of his soul to the devil), which is good, but not great (more Di than Cult). The next bit is Van Gogh in AOL chat rooms. Pretty realistic, and a nice effort, but there was so much that could have been done with it that just wasn't done. It fell a bit flat. "Revenge is a Dish Best Served Cold", more of a dark humor short-short story, follows, and it isn't bad. The Larry King interview with Hitler that follows is great. I don't know if I'd say it or "The Cult" is better. Then he spoofs sitcoms by asking the what if: What if network tv had tried to work with Lenny Bruce to make a sitcome. Great stuff here (but you have to be familiar with Bruce's work to really get it). Then we finish up with a brief my spelling, Microsoft Spellchecker's Correction. Jon, it's been done before--way too many times. It's so cliche, it just can't be funny.

So, would I recommend you buy this book? Depends. If you are a Jon Stewart fan, then you will like the book. Also, there are the three great chapters--Lenny Bruce, Hitler's interview, and "The Cult"--as well as a few more good ones. Yeah, I'd say it's worth your money (better than getting another Reisner).

...this book is for you. Jon Stewart is that rarity of comic performer -- he's a smart, witty guy who doesn't rely on bathroom humor as a comic crutch. His personality and style translate very well in this writing endeavor, "Naked Pictures of Famous People". This is one book that will startle laughter out of you with its sharp observances and dry wit, especially on such topics as celebrities, religion, historical figures and commercial "pitchmen".

The book as a whole is quite enjoyable, though my own favorite essays are "The New Judaism", "Pen Pals", "Local News' and "The Last Supper, or the Dead Waiter". Great stuff!

I hope that Stewart continues to make literary contributions; there aren't that many comic talents who write actual comedic essays and instead rely on recording their usual stage patter.

Being in college, I spend a good portion of my day watching TV. One highlight has always been "The Daily Show with Jon Stewart." As a result, I picked up this book. This might actually be the first book that I have wanted to read since the Horton series. And this is well worth the wait.
Stewart lets loose in this book, writing about 20 essays that start (mostly) in reality and end up somewhere around Oz. Most essays involve the twisted private lives of famous people, hence the title. These include Hitler, Bill Gates, the Hansons, The Kennedys, Jesus, President Ford and Martha Stewart, no relation. Some comment on current forms of media, such as AOL chat rooms and over-hyped award shows.
Overall, this book is packed quirky little things that made me laugh out loud. It is very clever, very well written and very funny. For those who know Stewart through "The Daily Show," I think you'll know what to expect. For anyone who likes well-written satire that doesn't involve pigs named Napoleon, here's your book. Just a note: this probably isn't for the faint of heart or youngin's, especially Martha Stewart's essay. But it's still darn funny.
Thank you Jon Stewart. Quite a moment of Zen.

In its roughly 50 parts, all written by experienced cooks and cook book writers, HP Books' "The Book of ... Cooking" series takes you to the cuisines of various regions of the U.S. and around the world; all in easy to follow, well-explained recipes.

This installment, the Book of Chicken Dishes, starts with a brief introduction on jointing a chicken, and then presents recipe suggestions for all major courses, from soups and starters to salads and snacks. Special chapters are dedicated to chicken canapés and finger food, classical chicken dishes, Tex Mex and far Eastern chicken dishes, chicken casseroles and pot pies, and chicken recipes from various parts of Europe. Classics such as chicken cacciatore, cassoulet, cordon bleu, fajitas, tacos, fricassee, drumsticks, pot pie, gumbo, jambalaya, sates, various chicken terrines, tandoori chicken, coq au vin, poulet au poivre, chicken Kiev and sweet and sour chicken appear next to unique dishes such as chicken, cheese and pear muffins, chicken and ham mousse, chicken livers Marsala, and nutty chicken strips.

From Arabian poussins (young chickens with couscous) to wrapped chicken terrine, this collection of recipes, while not all-encompassing, is a great introduction to the endless varieties of preparing chicken - and at a relative bargain price, to boot.

In its almost 50 parts, all written by experienced cooks and cook book writers, HP Books' "The Book of ... Cooking" series takes you to the cuisines of various regions of the U.S. and around the world; all in easy to follow, well-explained recipes.

This installment, the Book of Pasta, presents recipe suggestions for all major courses, from pasta soups to fried pasta and even desserts. Special chapters are dedicated to pasta salads, sauces, and main, oriental and vegetarian pasta dishes. Classics such as lasagna, ravioli, tortellini, béchamel, Bolognese, tomato and carbonara sauces, cannelloni, macaroni, pesto and spaghetti with meatballs appear next to unique dishes such as fish and pasta pie, lemon and green peppercorn sauce, pear and pasta pudding, spinach pasta roll and vermicelli flan.

From almond ravioli and raspberry sauce to zucchini and pasta mold, this collection of recipes, while not all-encompassing, is a great introduction to the endless possibilities of cutting dough into funny shapes or long stripes and mixing it with a delicious sauce - and at a relative bargain price, to boot. Also recommended for fans of Italian cooking: This series' installments on light pasta sauces, antipasti and pizzas and Italian breads.

In its almost 50 parts, all written by experienced cooks and cook book writers, HP Books' "The Book of ... Cooking" series takes you to the cuisines of various regions of the U.S. and around the world; all in easy to follow, well-explained recipes.

This installment, the Book of Pizzas and Italian Breads, starts with a brief introduction into the history of pizzas, the necessary equipment, a glossary of ingredients and a step-by-step guide to pizza crusts, and then presents recipe suggestions ranging from traditional pizzas to Italian breads. Special chapters are dedicated to quick and easy pizzas, pizzas for entertaining, pizzas for kids, pizzas from around the world, unusually shaped pizzas and dessert pizzas. Classics such as pizza Margherita, quattro stagioni, marinara and napolitana, bread sticks, various calzones, focaccia, polenta bread, panettone, and four cheese, Hawaiian and salami pizzas, appear next to unique recipes such as choc-truffle pizza, French brie pizza, grape bread, sausage and apple pizza, and sour cream and caviar pizza.

From apple pie pizza to whole wheat pizza dough, this collection of recipes, while not all-encompassing, is a great introduction to the endless possibilities of baking food on a slab of dough, covered with cheese - and at a relative bargain price, to boot. Also recommended for fans of Italian cooking: This series' installments on antipasti, pasta and light pasta sauces.