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Although many companies preach an employee empowerment model few practice it. That's why Rosenbluth's mascot is the Salmon - we swim upstream.
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A perfect follow-up to Downey's "So You're Gonna Be A Dad". I could only hope he continues his wizardry of words addressing prepubescent teenagers!!
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There is plenty of interesting information, with superb photography and illustrations; well-researched commentaries on the various industries; snippets of little-known historical info (did you know that Britain's King Edward VII gave the name Crepe Suzette to a spoiled dessert?) and well-chosen recipes which highlight the particular country's culinary strong points.
These are 2 weighty tomes (6lb/3kg each!), but only in the physical sense - they are very readable. With a chapter devoted to each of the European countries, the authors give an introduction, an overview of the country's specialities and an in-depth look at each speciality:- how it is grown/made; different varieties; anecdotes from the area; useful snippets of information, as well as some wonderful recipes (not all of them well-known).
Obviously some countries get more coverage than others; France Spain & Italy each get far more attention than, say, Russia - but deservedly so, given their gastronomic heritage (although the wines of France are over-played, to my mind).
While I would not recommend this as a working cookery book, it is certainly a valuable addition to anyone's culinary library - an ideal present for that friend of yours who has a love of food and cooking; anyone would be over the moon to receive such a present!
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I would recommend reading Mike Eveleigh's, Maverick in Madagascar, after this.
Very fun to read!
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The idea behind the book is brilliant. I sincerely hope that in future editions the authors will choose to put more meat on at least some of the more mainstream subjects covered here.
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Also recommended: William C.C. Chen, _Body Mechanics of Tai Chi Chuan_. Tai Chi pugilism straight-up, from a consummate teacher and master of the art.