The only problem is that it's hard to read today without thinking of the movie "Airplane!"; this book was one of the primary sources of inspiration for that parody, and at key moments in the drama of "Runway Zero-Eight" you may find yourself being reminded of one of the absurdly silly scenes in the movie. Just suppress those thoughts and enjoy the story.
List price: $26.00 (that's 30% off!)
While there are many philosophical and religious dimensions involved, it's equally amazing to hear how so many personal and divergent points of view all lead to the same bottom line: that none of us should ever have to suffer because of someone's hang-up about prescription drugs or about pain as a character builder.
If "The Truth..." does nothing else but shed light while comforting those who suffer in the dark without knowledge, then undoubtedly hundred of thousands, or perhaps even millions of untold sufferers will be better for it.
--Nancy Krebs, Lessac Master Teacher
Now everyone can understand logically how to improve their speaking and singing voice, and perhaps operatic voices will be better understood as not being something elitist or unnatural. Using the power of your instrument to produce quality sound is amazingly natural - it ain't magic. The "magic" is being given the vocal chords of an angel, inspiration from God, the constitution of a horse, the luck of (all) the Irish, and the intelligence of an Einstein to develop that voice into a Pavarotti, a Sutherland, etc.
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WILDMAN STEVE BRILL
THE FORAGING GOURMET
author of
The Wild Vegetarian Cookbook:
A forager's Culinary Guide
(in the Field or in the Supermarket to Preparing and Savoring Wild (and Not So Wild) Natural Foods with more than 500 Recipes.
Published by The Harvard Common Press, Boston.
500 pages with five appendices:
The Wildman's mission is thus:
"The local environment has sources of foods that are delicious, healthful and organic, including herbs, greens, fruit, berries, nuts, seeds and even mushrooms."
Q. Who is Wildman?
A. Good-natured, with a sense of humor, Steve Brill has been guiding foraging tours in and around New York since 1982. He enjoys telling the story of how he was arrested and handcuffed by undercover park rangers for eating a dandelion in Central Park, a food resource area he highly supports. He's lectured in schools, for youth programs, museums, libraries and environmental groups for years. Brill is also a foraging and natural-cooking expert whose new cookbook teaches you to use nearly 150 of America's finest wild food plants to prepare tasty meals.
Brill does caution and wisely so:
"It is the reader's responsibility to identify and use the information in this book sensibly." He sums up the 29 pages of pre-foraging information with an admonishment to pay particular attention to correct identification of foods in the wild and recommends the additional use of his book, Identifying and Harvesting Edible and Medicinal Plants in Wild (and Not so Wild) Places.
A TRIP THROUGH THE BOOK
The Wild Vegetarian Cookbook starts by introducing wild and purchased natural foods and basic methods for preparing them. He gets into seasonings, tips on adapting natural ingredients to traditional cooking methods and explains how to harvest wild foods safely.
Next he goes into recipes for "unwild foods." Tofu-based cheeses are basic to many of Brill's recipes, and he presents his recipes for Tofu Cream Cheese, Tofu Cottage Cheese, Tofu Sour Cream, and the like. While he employs a lot of in-book cross-references, he creates few, if any, unsolved mysteries.
The book is divided into seasonal sections featuring:
Winter and early spring: hearty wild greens and roots
Mid-to-Late Spring: best time to find wild vegetables
Summer with its plethora of fruits, flowers, greens and mushrooms.
Autumn: The further abundance of mushrooms, fruits also nuts.
His Table of Contents is a large, helpful, non-alphabetical, listing of recipe names grouped with the wild food it calls for, plus page numbers. His Index is an alphabetical index of types of foods and associated recipes. Here's an overview of just a few of his recipes:
WINTER WILD FOODS
Winter Cress Kimchi
To winter cress, he adds garlic, red onion, dill or coriander seed and chili paste to taste.
Chickweed Bean Spread
Brill combines adzuki beans, olive oil, vinegar,
bayberry leaves, herbs and dried epazote leaves, stems or flowers
EARLY SPRING WILD FOODS
Daylily Wine
Sugar, water, daylily shoots, lemon juice tarragon, dill, poppy seeds and a little champagne or wine yeast
Curried Dandelions
A small amount of oil, dandelion leaves,
garlic tofu, miso, fresh lime juice and
curry powder (recipe also in the book)
Stinging Nettles Indian Style
The Sauce: Chick pea flour, Garam Marsala
(recipe in book), seasoning,
tumeric, tofu, lime juice, water
The veggie: garlic, chilis and 8 cups
stinging nettle, chopped
Scalloped Fiddleheads
Spread fiddleheads in a casserole dish,
top with Tofu Cream Cheese and Bread Crumbs (recipe in book), bake
MID-TO-LATE SPRING WILD FOODS
Garlic Beans
Black or white beans, wild garlic bulbs, fresh chopped epazote leaves, cumin, olive oil and seasoning
Exotic Rice
Mixture of wild and sweet brown rice, currants, shredded coconut, raw cashews, red onion, Garam Masala, bayberry leaves and seasoning
SUMMER WILD FOODS
Mulberry Kiwi Ice Cream
Soy milk, tofu, glycerin, honey, barley malt, lecithin granules, lemon juice, vanilla, liquid stevia and mulberries
Blackberry Spiced Wine
Ala Brill: sugar, water, blackberries, spicebush berries, cloves, cinnamon sticks and champagne or wine yeast
AUTUMN
Hot Cheese Tacos
Tofu cream cheese, red chile sauce (in book), acorn tortillas (in book)
Acorn Noodles
Brown rice flour, acorn flour (in book) arrowroot or kudzu, nutmeg, marjoram, sage, seasoning, corn oil and water
Vegetarian Chicken Salad
Chicken mushrooms, celery, romaine lettuce, olives, almonds, Wild Mustard Seed Mayonaise (in book) and chopped field garlic leaves
Simply Oysters
Olive oil, oyster mushrooms, chiles, garlic, lemon juice, fresh dill, tamari soy sauce and White Oak Wine (in book)
If you, somehow, cannot roam the woods for your particular culinary adventure, this is a great book to deliver the adventure to you, also witness the sincere inventiveness of its enthusiastic author. ...
I must have been about 7 or 8 when I read those words, spoken by a 9 year old whose father was believed dead, to his evil uncle. The boy's mother stood by silently.
As a child, I sympathized with him.
As a female, I felt offended. I didn't understand why the little boy believed he outranked his fully grown adult mother in power and prestige.
As an adult with some historical perspective, it makes more sense.
This was a great story, about family love and adventure and history, and I will always be grateful to Clyde Bulla for awakening the earliest feelings of feminism.
Try reading the first chapter to your young reader to spark his interest. Then read the next chapter or two aloud together so he/she becomes familiar with the words and flow. Then sit back and listen as your child finishes reading this exciting book about greed, courage, and chivalry.
List price: $27.95 (that's 30% off!)
I think Williams in this book is saying much the same thing as Dan Dennett and is on the same critical wave length with Dan in his criticism's of Rorty. Which seem to me to be quite "Rortyian" in style i.e the critiques are politically motivated.
From a meta-philosophical perspective I believe there is little "practical" difference between Rorty, Williams and Dennett - not to mention Putnam (see his new book).
Therefore as a political (and hence usefull or something we should care about) work this is a good book.
The most interesting move in this book is the use of Nietzsche.
Very Rortyian indeed.
pilot and copilot, and most of the passengers, are affected
by food poisoning. The flight crew and the passengers affected by it had ordered the beef. The rest ordered chicken. One of the passengers was a pilot in the war. He
has to take over when the pilot becomes incapacitated. When the copilot becomes ill, the head stewardess, yes, that's what they were called in the days before political correctness, has to take over for him. However, the passenger who takes over for the pilot, hasn't flown in years and has to be talked through it by another pilot on the ground. Another review compared it to Airplane! Airplane! was a spoof of those '70s disaster movies. It wasn't based on this book.