Kamis, 21 Juli 2011

[X324.Ebook] Ebook Free L.A. Son: My Life, My City, My Food, by Roy Choi, Tien Nguyen, Natasha Phan

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L.A. Son: My Life, My City, My Food, by Roy Choi, Tien Nguyen, Natasha Phan

Los Angeles: A patchwork megalopolis defined by its unlikely cultural collisions; the city that raised and shaped Roy Choi, the boundary-breaking chef who decided to leave behind fine dining to feed the city he loved—and, with the creation of the Korean taco, reinvented street food along the way.

Abounding with both the food and the stories that gave rise to Choi's inspired cooking, L.A. Son takes us through the neighborhoods and streets most tourists never see, from the hidden casinos where gamblers slurp fragrant bowls of pho to Downtown's Jewelry District, where a ten-year-old Choi wolfed down Jewish deli classics between diamond deliveries; from the kitchen of his parents' Korean restaurant and his mother's pungent kimchi to the boulevards of East L.A. and the best taquerias in the country, to, at last, the curbside view from one of his emblematic Kogi taco trucks, where people from all walks of life line up for a revolutionary meal.

Filled with over 85 inspired recipes that meld the overlapping traditions and flavors of L.A.—including Korean fried chicken, tempura potato pancakes, homemade chorizo, and Kimchi and Pork Belly Stuffed Pupusas—L.A. Son embodies the sense of invention, resourcefulness, and hybrid attitude of the city from which it takes its name, as it tells the transporting, unlikely story of how a Korean American kid went from lowriding in the streets of L.A. to becoming an acclaimed chef.

  • Sales Rank: #55256 in Books
  • Brand: Choi, Roy/ Nguyen, Tien (CON)/ Phan, Natasha (CON)/ Fisher, Bobby (PHT)
  • Published on: 2013-11-05
  • Released on: 2013-11-05
  • Original language: English
  • Number of items: 1
  • Dimensions: 9.13" h x 1.30" w x 7.38" l, 1.42 pounds
  • Binding: Hardcover
  • 352 pages
Features
  • Used Book in Good Condition

Amazon.com Review
Featured Recipes from L.A. Son Download the recipe for Abalone Porridge Download the recipe for Carne Asada Download the recipe for Kimchi Pupusa

Review
Street-wise, honest in its admission of trials and punctuated with vernacular swagger, Choi’s debut pays tribute to family and his enduring fascination with the melting pot of Los Angeles. (Kirkus Reviews)

“While [Jacques] Pepin’s autobiography was the epitome of the traditional chef’s life, it may be that Choi’s will be the same for the new generation … “L.A. Son,” co-written with Tien Nguyen and Natasha Phan, pops with Choi’s hip-hop verbal rhythms.” (Los Angeles Times)

‘With driving metaphors coming fast and furious throughout this memoir cum cookbook, there is no doubting and no pulling away from Choi’s gritty embrace of L.A.’s mean streets.” (Publishers Weekly (starred review))

“Choi is the rare chef whose life story--which includes working with chef Eric Ripert and a weeklong cocaine binge--is as compelling as his food.” (Food & Wine)

“At the moment, Roy Choi is one of the most prominent lenses the nation has into L.A.” (Los Angeles Times)

His beautiful book .... is two parts story (Choi’s coming up), one part recipe (his OMG crazy good creations, like ketchup fried rice). You may never cook from this book (though the recipes are eminently doable), but it won’t matter. It’s a fun flip even if all you do is drool.” (Associated Press)

“A a memoir-cookbook that moves like a novel.” (New York Times, cover of 'Dining' Section, in article about Roy's new restaurant)

“In its pages, and even more so in person, one finds in Choi a personality who is at once high-end and low-end, flawed and at the top of his game, relentless and chill, coarse and refined-and absolutely, unapologetically authentic.” (Ad Week)

About the Author
Chef Roy Choi showed talent as a teenager, attended the Culinary Institute of America, and made his name in restaurants. But it was selling Korean tacos out of a food truck in 2009 that put him on the food map. In a 2013 talk at Ren Redzepi's MAD Symposium, he challenged chefs to not just "cook for rich people" and to find ways that they could feed more than just the privileged.

Most helpful customer reviews

42 of 48 people found the following review helpful.
Buy for Biography, Not for Recipes
By A. Weitz
I'm lucky that I live in LA and can eat at a Roy Choi spot at least twice a month. My favorite is Chego but A-Frame and Sunny Spot are also great. (I gave up on trying to find the Kogi trucks and honestly, I lost patience with having to wait on those long food truck lines.) But my point is: I love Roy Choi's food. The Sour Cream Hen House is probably among my top 5 things to eat in all of LA.

That's part of why I was disappointed with this book. I was hoping for some recipes that resembled some of the amazing dishes I've tried at Choi's restaurants -- the pickles and dressing at A-Frame, the meatballs at Chego, the wings at Sunny Spot, and so on. Instead, the book contains recipes like Roy Choi's version of Scott Conant's spaghetti and tomato sauce (there's also a separate recipe for spaghetti with chili sauce.) I appreciate how he intersperses recipes while telling his life story but that's why I think this book works better as a biography first and the recipes as a bonus. The recipes are in the book for nostalgia and sentimental value -- not because they're unique or groundbreaking. This is the bummer.

The other thing is, I've had this book for a couple of weeks and I've tried several of the recipes with varying results. One of the things I like about Roy Choi, besides how his food tastes, is his philosophy and his "keeping it real" roots. I'm glad the cookbook is riddled with f-bombs and real, raw emotion. It makes for a fascinating read. My only problem is with the recipes. They're written as if Roy Choi was standing next to you, telling you how to do it, which is cool. Except -- I always seem to have a question about the recipe. It almost seems like nobody tested or proofread the recipes. A perfect example of this is how the $4 Spaghetti recipe differs in the Food & Wine recipe version from the book version. It's really different -- from cooking times to the amount of olive oil to use and so on. The Food & Wine version is more succinct and easier to do. But it also answers questions like, "What the hell do I do with the mushrooms now?" The book never tells you that you're making a mushroom stock and should discard them. This is a common thread through the book. (And the truth is, the $4 pasta isn't so great after the 4 hours of cooking that goes into it.)

So, my main knock is that there don't seem to be any real, signature Roy Choi dishes here from any of his restaurants -- and instead you get recipes for a lot of humdrum dishes that don't really have that Roy Choi flavor he's known for (e.g., there's a recipe for baked sliced potatoes with butter -- this is where his nostalgia overtakes reader expectations.) My other knock is that the recipes are not really easy to follow -- or they presume a lot of the reader. I'm not a chef -- I'm just a fan of Roy who likes to cook.

That said, Roy's personal story is inspiring and he seems like a cool, genuine person. He's had a huge impact on cuisine in LA and beyond and for that alone, this book is worth reading. But don't buy it expecting the magician to reveal any of his well-known tricks.

32 of 40 people found the following review helpful.
Overhyped.
By FoolsGold
This part autobiography, part cookbook is a bit over hyped. The man, the myth (ok maybe not myth) Mr. Roy Choi, not to be confused with all the other Roy Choi's you might know. I had high expectations for this book and felt compelled to give it at least four stars, but yet I'm giving it 3 stars. I love some of his food (Kogi), repulsed by some of his food (Chego), and have a similar but much less exciting background as him (minority growing up in a mostly white LA suburb having somewhat of an identity crisis). The hardcover book itself is printed on some high quality thick paper and I do admire the artistic creative photos contained through out the book. His autobiography can be slow and a snoozer at times, but does a good job explaining why his cooking today is the way it is. My problem with the book are the recipes. Some recipes are hits, most are mediocre and are not worth spending half a day in the kitchen. Some recipes are down right insulting: Roasted Sweet Potatoes (potatoes, salt, roasted at 350...can we say "filler material"?) I'm probably one of the few customers who bought the book, who has tried to actually make some of the recipes. Here's some tidbits and my take on the recipes:

- You will need access to a Latino supermarket and a Korean and/or Thai supermarket to make most of the recipes. This should come as no surprise given Choi's background and influences. If you don't have easy access to these markets, I wouldn't waste your time. Ordering ingredients online won't cut it.
- Be prepared to burn a lot of time in the kitchen literally (see below)
- You need a blender/food processor to make a lot of these marinades and sauces along with knives, pots, pans etc.
- If you are diabetic/overweight/health conscious do not attempt at home.
Recipes I've tried:
"$4 Spaghetti that tastes almost as good as $24 spaghetti" - Should be titled "$4 spaghetti that taste just like $4 spaghetti". Complete waste of time. I get the lesson Choi is trying to teach. You make a mushroom stock and garlic confit to liven up a cheap lowly can of Hunt's tomatoes. But it takes 5 hours to make this (oh yes I did!) and it doesn't taste any better than heating up a a $1.79 jar of Trader Joe's marinara sauce.
Kalbi Plate - This was delicious but no different from every other Korean person's Kalbi recipe.
Pork Fried Rice - Well s***, I marinaded the pork belly and over baked it to the T except the book didn't mention that the pork belly needs to be in one big slab, not cut up in thick slices like you buy at the Korean market. Hello petrified wood pork belly!
Carne Asada - One of the better recipes I've tried in the book. Good to put in my wannabe Kogi quesadilla (see below).
Salsa Verde - Not like addictive green stuff found in the plastic buckets in front of your local taco truck. This one is a bit more creamy and more citrusy. Next time I'd only put in a quarter of an avocado, not a half and maybe a little less cilantro.
Perfect Instant Ramen - Sadly and ironically the best recipe I've tried in the book so far. Melted American cheese and butter mimic the milky broth in Hakata tonkatsu broth. I add a couple of sheets of nori in mine for an extra oomph of umami.

Although the recipes I've tried so far in the book have been very lackluster, using my own ingenuity and ripping-off skills, I managed to make a wannabe version of a Kogi bbq dish. Try this and get back to me:

"Kogi Burrito, But Not Really" - Carne Asada recipe from the book (or go buy the 1/2 off quick sale bulgogi at the Galleria market after 8pm), shredded jack cheese, shredded mild cheddar cheese, caramelized kimchi (fry it in butter), scrambled egg, caramelized onions (optional), cilantro (optional) sesame seeds, sesame seed oil. Dump all that in a 12 inch heated tortilla experimenting with different ratios of ingredients to your liking. Can also make it into a quesadilla. If you actually made the Salsa Verde in the book, drench your burrito/quesadilla in it. F-ing delicious.

Who'd ever thought the best recipe I learned wasn't even in the book?

6 of 7 people found the following review helpful.
Great read
By chefandm32
I am a native Angelino and Chef displaced in New England. that said Roy made my heart flutter with his thoughts, realities and experiences that only happen in L.A.. This is more of a memoir than a cook book . A good read but the recipes might be tough if you havent eaten much street food. I read it all in one day and was surprised that there was such a small nod to his classical training, I have eaten his food. He is very talented no question. These recipes are the tacos, dirty dogs and messed up hybrids of food that many of us grew up on , and that is awesome! I would kill for some Korean BBQ off of Olympic Blvd but in Ma that aint happenin. Roy can guide you to some good Korean soul food and a good feel for the food of L.A..I would recommend this to L.A. expats as you will smile every 3 minutes of reading. As well as those who want to experience that small but important region of the country. FYI if you are offended by expletives especially the F word this is not for you. No matter where you are find a moment of sun make a pork belly taco and smile cause your doin it Cali style.

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Rabu, 20 Juli 2011

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A Feast of Ice and Fire: The Official Game of Thrones Companion Cookbook, by Chelsea Monroe-Cassel, Sariann Lehrer

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A Feast of Ice and Fire: The Official Game of Thrones Companion Cookbook, by Chelsea Monroe-Cassel, Sariann Lehrer

Ever wonder what it’s like to attend a feast at Winterfell? Wish you could split a lemon cake with Sansa Stark, scarf down a pork pie with the Night’s Watch, or indulge in honeyfingers with Daenerys Targaryen? George R. R. Martin’s bestselling saga A Song of Ice and Fire and the runaway hit HBO series Game of Thrones are renowned for bringing Westeros’s sights and sounds to vivid life. But one important ingredient has always been missing: the mouthwatering dishes that form the backdrop of this extraordinary world. Now, fresh out of the series that redefined fantasy, comes the cookbook that may just redefine dinner . . . and lunch, and breakfast.
 
A passion project from superfans and amateur chefs Chelsea Monroe-Cassel and Sariann Lehrer—and endorsed by George R. R. Martin himself—A Feast of Ice and Fire lovingly replicates a stunning range of cuisines from across the Seven Kingdoms and beyond. From the sumptuous delicacies enjoyed in the halls of power at King’s Landing, to the warm and smoky comfort foods of the frozen North, to the rich, exotic fare of the mysterious lands east of Westeros, there’s a flavor for every palate, and a treat for every chef.
 
These easy-to-follow recipes have been refined for modern cooking techniques, but adventurous eaters can also attempt the authentic medieval meals that inspired them. The authors have also suggested substitutions for some of the more fantastical ingredients, so you won’t have to stock your kitchen with camel, live doves, or dragon eggs to create meals fit for a king (or a khaleesi). In all, A Feast of Ice and Fire contains more than 100 recipes, divided by region:
 
• The Wall: Rack of Lamb and Herbs; Pork Pie; Mutton in Onion-Ale Broth; Mulled Wine; Pease Porridge
• The North: Beef and Bacon Pie; Honeyed Chicken; Aurochs with Roasted Leeks; Baked Apples
• The South: Cream Swans; Trout Wrapped in Bacon; Stewed Rabbit; Sister’s Stew; Blueberry Tarts
• King’s Landing: Lemon Cakes; Quails Drowned in Butter; Almond Crusted Trout; Bowls of Brown; Iced Milk with Honey
• Dorne: Stuffed Grape Leaves; Duck with Lemons; Chickpea Paste
• Across the Narrow Sea: Biscuits and Bacon; Tyroshi Honeyfingers; Wintercakes; Honey-Spiced Locusts
 
There’s even a guide to dining and entertaining in the style of the Seven Kingdoms. Exhaustively researched and reverently detailed, accompanied by passages from all five books in the series and full-color photographs guaranteed to whet your appetite, this is the companion to the blockbuster phenomenon that millions of stomachs have been growling for. And remember, winter is coming—so don’t be afraid to put on a few pounds.

Includes a Foreword by George R. R. Martin

  • Sales Rank: #15157 in Books
  • Brand: Bantam
  • Published on: 2012-05-29
  • Released on: 2012-05-29
  • Original language: English
  • Number of items: 1
  • Dimensions: 9.41" h x .81" w x 7.72" l, 1.90 pounds
  • Binding: Hardcover
  • 240 pages
Features
  • Ever wonder what it's like to attend a feast at Winterfell? Wish you could split a lemon cake with Sansa Stark, scarf down a pork pie with the Night's Watch, or indulge in honey fingers with Daenerys Targaryen?
  • George R. R. Martin's bestselling saga A Song of Ice and Fire and the runaway hit HBO series Game of Thrones are renowned for bringing Westeros's sights and sounds to vivid life. But one important ingredient has always been missing: the mouthwatering dishes that form the backdrop of this extraordinary world.
  • The Game of Thrones A Feast of Ice and Fire Companion Cookbook Hardcover Book will redefine dinner . . . and lunch, and breakfast!
  • Measures about 9 2/5-inches tall x 7 7/10-inches wide.
  • 240 pages. Ages 17 and up.

Review
"The combination of headnotes and recipes [in A Feast of Ice and Fire] almost reaches the Elizabeth David level of 'put down this book, get out of bed and start cooking.' ... And with their adherence to the imagined geography of Westeros, the authors also might actually outdo Alice Waters in local and seasonal cooking." -Newsweek

About the Author
Chelsea Monroe-Cassel and Sariann Lehrer co-run Inn at the Crossroads, a popular food blog based on A Song of Ice and Fire. Both avid fans of the fantasy genre, they bring to the table a unique combination of artistry, historical knowledge, and love of food.

Excerpt. © Reprinted by permission. All rights reserved.
Breakfast on the Wall

When day broke, Jon walked to the kitchens as he did every dawn. Three-Finger Hobb said nothing as he gave him the Old Bear’s breakfast. Today it was three brown eggs, boiled hard, with fried bread and ham steak and a bowl of wrinkled plums. —a game of thrones

Serves 1 Cooking: 15 minutes

Pairs well with Black Bread (page 83), Iced Blueberries in Sweet Cream (page 44), dark ale

This is a simple, hearty breakfast sure to give a good start to any day. The ham steak is more of a commitment than the other parts of the dish, but each element of the meal works well with the others. The eggs can be either fully hard-boiled, or left slightly soft so as to better pair with the fried bread, while the prunes add an appealing touch of sweetness that counters the salt of the ham.

1 breakfast ham steak

1 tablespoon oil

3 eggs

2 slices rustic bread

2 tablespoons unsalted butter

A handful of prunes

Sear the ham steak in a skillet with the oil until it starts browning, then set it aside on the serving plate and keep it warm.

To cook the eggs, place them in a small saucepan and cover with a finger’s breadth of water. Bring the water to a simmer (not a boil), and simmer for 6 minutes. Cool the eggs rapidly by running them under cold water for 1 minute, and set them on the serving plate. For slightly softer eggs, cook for an initial 4½ minutes.

Melt the butter in the skillet you used for the ham and fry the slices of bread. Transfer the bread to the plate, add the prunes, and you’re ready to break your fast!

Applecakes

Jon was breaking his fast on applecakes and blood sausage when Samwell Tarly plopped himself down on the bench. “I’ve been summoned to the sept,” Sam said in an excited whisper. “They’re passing me out of training. I’m to be made a brother with the rest of you. Can you believe it?”

—a game of thrones

Medieval Applecakes

Makes about 24

Prep: 20 minutes Dough rising: 1½ hours Frying: 30 minutes

Pairs well with Breakfast on the Wall (page 15), black pudding, cold milk

The clear predecessors of the modern doughnut, these medieval applecakes are soft, chewy, and bursting with warm, nutty apple filling. Called krapfen in Germany, the fluffy fried morsels are filled with nutty apple goodness.

Einen krapfen. So du wilt einen vasten krapfen machen von nüzzen mit ganzem kern. und nim als vil epfele dor under und snide sie würfeleht als der kern ist und roest sie mit ein wenig honiges und mengez mit würtzen und tu ez uf die bleter die do gemaht sin zu krapfen und loz ez backen und versaltz niht.

—ein buch von guter spise, 1350

1¼ cups milk

2¼ teaspoons dry yeast (1 packet)

2 egg yolks, beaten

3 to 4 cups unsifted flour

Pinch of salt

4 tablespoons (½ stick) unsalted butter, softened

4 medium apples, peeled, cored, and diced

4 tablespoons honey

1 tablespoon Poudre Forte (see page 6)

1 tablespoon ground cinnamon

½ cup chopped nuts—walnuts, pecans, pine nuts, and chestnuts are all lovely

Oil for frying

Confectioners’ sugar, for sprinkling (optional)

Warm the milk just slightly to the touch and then add the yeast to it. Let the mixture sit for 5 minutes until the yeast has foamed up. Add in the egg yolks, 3 cups of flour, the salt, and the butter. Mix thoroughly by hand until you have a soft dough that pulls away from the sides of the bowl, adding extra flour if needed.

Turn the dough out onto a floured countertop or board, and knead for several minutes, pushing with the heel of your hand, then gathering the dough back into a lump, adding more flour if necessary. Allow the dough to rise under a clean dishcloth for around an hour.

Meanwhile, in a medium saucepan, combine the apples, honey, spices, and nuts. Cook together over medium-low heat until the honey has been absorbed. Set aside and allow to cool slightly.

On the floured countertop, roll out the dough to ¼-inch thickness, dividing the dough in half if space is limited. Using a 2-inch round cutter, stamp out disks of dough, reserving the scraps to roll out again.

When you have made as many disks as possible, use a pastry brush or your fingers to wet each of them with water. On half of the dough disks, place about 1 teaspoon of the filling, then place another round on top. Press the edges together firmly to seal, and allow them to rise for around 20 minutes.

Heat 1 inch of oil in a pan over medium-high heat. Gently lower each cake into the hot oil with a slotted spoon. Fry until the dough is golden on both sides, about 4 minutes. Drain on paper towels, and sprinkle with a little confectioners’ sugar, if you like.

Most helpful customer reviews

366 of 373 people found the following review helpful.
The real deal ASOIAF cookbook!
By D. C. Obraztsov
I unfortunately ordered The Unofficial Game of Thrones Cookbook: From Direwolf Ale to Auroch Stew - More Than 150 Recipes from Westeros and Beyond before this one (my incessant need to buy anything asoiaf-related), and it was a disappointent. Recipes that weren't related to the book, no pictures, no glossy pages....pretty much BORING. This, on the other hand, the "official cookbook." It was made by diehard blog fans and GRRM even gives you an introduction. I'm going to break the book down so that you can decide whether or not this book is for you.

INTRODUCTION - you get a short and sweet introduction from GRRM

LOOK/STYLE - this book is gorgeous, with glossy pages and tons of pictures. Looks beautiful!

STOCKING YOUR MEDIEVAL KITCHEN - this will tell you how to properly prepare your kitchen for these recipes (it's not too difficult or expensive) and common substitutes for medieval ingredients. For example, they tell you that aurochs should be replaced with beef or bison (aurochs are extinct). They also tell you how to make sauces that may be required for recipes (examples - roux, medieval pastry dough, medieval fish sauce).

RECIPES BY REGION - the book breaks down recipes for you by region. Pretty cool, huh? There's the Wall, the north, the south, King's Landing, Dorne, and across the Narrow Sea.

BOOK RELEVANCE - recipes are taken from meals straight from the book, and the book is even quoted.

DIFFICULTY - since a lot of these recipes are obviously medieval-esque, it's not always easy. There are lots of pies, soups, and wine, and not always the most common ingredients. However, some of the recipes have two versions: a "medieval" and "modern." For example, there is Medieval Leek Soup and Modern Leek Soup. They have different tastes, and the medieval one calls for Poudre Forte (which they tell you how to make in the "stocking your medieval kitchen.") They do this for a LOT of recipes and I think it's a really neat idea, since medieval dishes can be too unusual for some people's palates or too complex to make.

Basically, this book is just all-around amazing. With its beautiful, glossy pictures and pages, varieties of recipes, and best of all - GRRM's stamp of approval, you can't go wrong with this.

109 of 117 people found the following review helpful.
Well researched with fantastic recipes
By Shala Kerrigan
If you love to cook, and you're a fan of the George R.R. Martin's Song of Ice and Fire series, than you probably already know about the blog Inn at the Crossroads. If you've only watched the HBO series, Game of Thrones, then you've missed the wonderful descriptions of food in the series. A big part of Martin's world building is trying to make you experience things on a visceral level, which includes rich, detailed descriptions of meals that you can almost smell and taste.

The authors decided to try and cook their way through the books, and more than that, to do it as authentically as possible using modern ingredients and techniques. They also wanted to update the recipes for modern palettes as well and provide information about both versions. So that required carefully reading the series, then doing the research in old cookbooks, some of which were in other languages. As someone who has researched medieval recipes, I really admire their commitment and dedication. A lot of those recipes aren't exact, and a lot of the words for ingredients aren't commonly used anymore which requires even more research. They succeeded brilliantly.

I got my copy about two weeks ago, and have made a few recipes from it. They all turned out very well, the instructions and ingredients are accurate. A lot of the recipes use exotic ingredients that you may not want to try or that may be hard for you to acquire, the authors have included some recommended substitutions.

While the recipes are heavy on the meat, there are a lot of great side dishes as well including a buttery, cheesy turnip dish that is absolutely a favorite in my household, either the layered, baked version that's more authentic to the period or the mashed, creamy modern version.

The Sister's Stew is my favorite of the recipes I've tried out so far. Living in Alaska, most of the ingredients can be locally sourced and it's rich and delicious with bread on the side. It's one that I plan to make at least once a month come winter, just as a special treat.

My daughter was also very enthused about it, she hasn't read the books and dislikes the tv show, but has enjoyed the blog quite a bit. She sat down and read it like a novel, the recipe introductions read easily and conversationally. Then she grabbed a saucepan and made herself the iced honey milk which she declared is one of her favorite drinks.

There are recipes for fruit dishes, desserts, vegetable side dishes and breads.Main courses are made using all sorts of ingredients like different kinds of poultry, beef, bacon, rabbit, fish and even rattlesnake.

Gorgeous photos, well researched and delicious, impressive rustic food. I recommend this not just to fans of The Song of Ice and Fire, or of the show Game of Thrones, but to anyone who is interested in food history, cooking or medieval reenactment.
[I received a complimentary copy of the book to review on my craft blog- Don't Eat the Paste. My reviews are always my honest opinion]

79 of 89 people found the following review helpful.
Wonderful recipes, book could use a better edit
By AC
Okay, I've been reading the blog this cookbook is based on - innatthecrossroads.com - almost since the beginning. Their recipes are wonderful, and I am so glad to see they received a well-deserved book deal. In a market where it feels like every other celebrity is using a ghost writer/chef to assemble their big glossy books, these two did an incredible job researching historical and modern recipes and tweaking the historical ones with modern ingredients. This could have been a really boring book with bland recipes, but it isn't - it's a wonderful book with absolutely great recipes. The sweetcorn fritters alone are worth the price of the book.

But that being said, I do wish the book was executed better. Without doubt, the recipes and photography are five-star. And the writing of the Monroe-Cassel and Lehrer is warm and accessible. However, I think Bantam rushed the book to market, and the recipes could have used a more careful edit. So my problem isn't with the authors, it's with the editors, who should have known better.

I have no issue with the grouping of recipes into the different geographic regions of the literary world (i.e - "The Wall", "The North", "Kings Landing", etc.). That is how the blog is organized, so that makes sense. And when you read the book, you tend to think of where the scene is set when you think of the meal anyway, so it truly makes this a companion cookbook to the series.

But some of the recipe instructions aren't clearly written for a handful of recipes. On the blog, this wasn't (and still isn't) a huge deal - you comment on the recipe with a question, and Chelsea and Sariann update the post with a clarification. However, that can't happen with a printed book - a closer read by a good cookbook editor should have cleaned up directions that weren't originally well-executed on the website.

Also, the index is not alphabetical or by ingredient - it is only by meal/food type ("Breakfasts", "Breads & Buns", "Salads & Sides", "Soups & Stews", etc.). For a blog index - where there's a search engine - that's one thing, but for a traditional print cookbook index, it is irritating. Especially as within those groupings, the items aren't alphabetized, either - they are listed by page number order. It's as if they are in blog post publishing order. But this is a book, not a blog.

And some of these groupings don't necessarily make sense within the context of the meal in which they appear. The "Fingerfish" recipe is grouped under "Salads & Sides", but it actually appears in the context of a "Breakfast" filled with multiple items where there's no real stand-out main ingredient. But the "Breakfast" category just refers you to the overview breakfast presented at the beginning of each region without the individual item breakdown. So you would have to remember the right region the item appeared in. For the blog, it shows up twice - mentioned once on the Wall (for Tyrion's breakfast with a link to the recipe), and once again as a Kings Landing item. In the cookbook, it only appears in the Kings Landing breakfast.

A simpler, more traditional index - or even groupings by ingredient type (Seafood, Poultry, Beef, Lamb, etc.) - would make it easier for the reader to find the recipe they are looking for. I hope for subsequent editions - and there should be subsequent editions, the book is worth it - they can update the index appropriately.

Bottom line - get this book, but be prepared to flip around a little if you know what you're looking for.

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Selasa, 19 Juli 2011

[V525.Ebook] Fee Download Beethoven's Symphonies: An Artistic Vision, by Lewis Lockwood

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Beethoven's Symphonies: An Artistic Vision, by Lewis Lockwood

An exploration of the unswerving artistic vision underlying Beethoven’s symphonies, from one of the world’s leading scholars of the composer’s works.

More than any other composer, Beethoven left to posterity a vast body of material that documents the early stages of almost everything he wrote. From this trove of sketchbooks, Lewis Lockwood draws us into the composer’s mind, unveiling a creative process of astonishing scope and originality.

For musicians and nonmusicians alike, Beethoven’s symphonies stand at the summit of artistic achievement, loved today as they were two hundred years ago for their emotional cogency, variety, and unprecedented individuality. Beethoven labored to complete nine of them over his lifetime―a quarter of Mozart’s output and a tenth of Haydn’s―yet no musical works are more iconic, more indelibly stamped on the memory of anyone who has heard them. They are the products of an imagination that drove the composer to build out of the highest musical traditions of the past something startlingly new.

Lockwood brings to bear a long career of studying the surviving sources that yield insight into Beethoven’s creative work, including concept sketches for symphonies that were never finished. From these, Lockwood offers fascinating revelations into the historical and biographical circumstances in which the symphonies were composed. In this compelling story of Beethoven’s singular ambition, Lockwood introduces readers to the symphonies as individual artworks, broadly tracing their genesis against the backdrop of political upheavals, concert life, and their relationship to his major works in other genres. From the first symphonies, written during his emerging deafness, to the monumental Ninth, Lockwood brings to life Beethoven’s lifelong passion to compose works of unsurpassed beauty.

10 illustrations; 10 music examples

  • Sales Rank: #551292 in Books
  • Published on: 2015-10-26
  • Original language: English
  • Number of items: 1
  • Dimensions: 9.50" h x 1.10" w x 6.50" l, 1.00 pounds
  • Binding: Hardcover
  • 304 pages

Review
“No one brings Beethoven’s music to life as vividly as Lewis Lockwood. A towering achievement.” (Alan Gilbert, music director, New York Philharmonic)

“Lockwood has given music lovers a great gift. By looking at historical context―who listened to Beethoven, what he read―and how the symphonies were planned, the reader gets a unique view of the creative process of one of our greatest musical minds.” (Yo-Yo Ma)

“This remarkable book is much more than a guide to Beethoven’s symphonies. By granting us access to the composer’s workshop, Lockwood reveals a faltering human being whose unfaltering artistic resolution remains one of the great stories of the human spirit.” (Scott Burnham, Scheide Professor of Music History, Princeton University)

“Lockwood elegantly imparts an enormous amount of fascinating detail, placing each symphony in the context of Beethoven’s work in other genres and concert activity. What a pleasure to read!” (Emanuel Ax, pianist)

“The preeminent Beethoven scholar traces the composer’s lifelong engagement with the symphony, illuminates afresh the familiar Nine, and reminds us why these monuments claim listeners’ attention today as much as they did two hundred years ago. A masterful achievement.” (R. Larry Todd, arts & sciences professor, Duke University)

“This book contains a lifetime of love and admiration for the bedrock of classical music: Beethoven’s symphonies. Lockwood’s balanced approach and deep knowledge make for a majestic voyage of discovery through these familiar masterworks.” (David Robertson, music director, St. Louis Symphony)

About the Author
Lewis Lockwood taught at Princeton and Harvard universities, where he is Fanny Peabody Professor of Music Emeritus. His Beethoven: The Music and the Life was a Pulitzer Prize finalist. He resides in Brookline, Massachusetts.

Most helpful customer reviews

12 of 13 people found the following review helpful.
Excellent Review of Beethoven's Symphonies
By J. Groen
In my opinion, Beethoven is the greatest music composer of all time, and his symphonies are all excellent. So, when I saw that this book was available from the author of a recent excellent biography on the life of Beethoven, I jumped at the opportunity to read and savored every minute.

Each chapter of the book covers one of Beethoven's symphonies. The coverage includes the historical context around the symphony, when it appears that started to jot down themes for this symphony and when he finished the symphony (for example, Beethoven jotted down the well known popular theme for the Fifth in 1803 but finished it in 1808). Then, the author reviews the contents of each symphony in some detail. Although this can be technical, I found that it was useful and helped me to better appreciate each piece of music. Some specifics on this: the Second Symphony's 2nd movement is one of his best slow movements. This brought me back to a better appreciation of that symphony. The Seventh Symphony is mostly rhythmic, and the 2nd movement is one his popular (how true!). When asked at the end of his life, Beethoven mentioned that he liked his Third Symphony the best and this symphony is built around the 2nd or funeral march movement. (Personally, I like the Fifth Symphony better, but when pressed he still said that he liked the Third better).

There are lots of interesting pieces of information on Beethoven and his symphonies in this book. I plan on reading each chapter again while I listen to each symphony on future plane trips. I highly recommend this book for anyone who loves Beethoven's music, however, you may want to read this author's biography on Beethoven first.

16 of 22 people found the following review helpful.
Interesting but stick with his "Beethoven: the Music and the Life"
By scholarboy
Somewhat disappointing, this book seems oddly old-fashioned and disjointed. As the reviewer in the NYRB stated, Lockwood sometimes schematically analyses the music and sometimes uses historical and biographical information to elucidate the "meaning" behind each work. He often fails to make a really intense connection between how the music is written and why it was written, and how it might have been influenced by extra-musical issues of a cultural, political and artistic nature, when describing each work. Yet his introduction-the best part of the book-does this amazingly well. Only in his analysis of the Eroica, which is less interesting and less fully developed than in his previous book, does he attempt to make this clear, and he completely misreads the meaning of the Finale, which is much less an emotional resolution of the symphony (as it is in the 5th). Instead it represents a historically grounded didactic pageant of how a hero's ideas and actions are viewed by posterity, finally resulting in their ultimate triumph. Lockwood seems to dismiss this idea in favor of the greater emotional, but much less interesting outpouring (and repetitiveness) of the finale to the fifth. Beethoven, who knew the Eroica was his masterpiece (not the fifth) before he wrote the ninth, would definitely NOT have approved. Of course, when it comes to Beethoven's symphonies, or any great music, unless one listens again and again, what point is there to read about it unless it furthers ones' understanding and appreciation. What could have been MUCH more interesting would have been to eliminate "the Life" and to focus more on the history of music and the culture of the times: the Enlightenment, the German Sturm and Drang movement, Goethe, Schiller, the French Revolution and its' ideals, and most importantly, the influence of ancient Greece and Rome on the artistic milieu of the period. (See Martha Walling Howard's "The Influence of Plutarch on the Literature of the Eighteenth Century" for example and Robert Rosenblums' "Tranformations in Eighteenth Century Art"). Lockwood does this only in the introduction then seems to (mostly) drop the idea for an analysis of the structural details of each work. Like most of our still pervasive "Age of Analysis" formalism trumps real insights in artistic criticism. A shame.

2 of 2 people found the following review helpful.
Best book I've read on Beethoven
By SavonarolaBrown
Unlike many others who will read this book, I am not a trained musician. But music, of all genres, has continually grown in importance for me. One of my life goals is to understand as much as possible of great works of music. This book has made an important contribution. The author writes of each of the nine symphonies in a clear and informative style. Avoiding obscure pedantry on one side and vague opinions and cliches on the other.

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Senin, 18 Juli 2011

[J197.Ebook] Free PDF The Jordan Belfort Selling Machine: The Power of Persuasion Using the Wolf of Wall Street's Straight Line System, by Dwayne Lugo

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  • Published on: 2014-06-20
  • Format: Unabridged
  • Original language: English
  • Running time: 62 minutes

Most helpful customer reviews

0 of 0 people found the following review helpful.
I purchased the book because of the title but when ...
By Amazon Customer
I purchased the book because of the title but when I read the book I haven't found any of the strategies mentioned in the book. Not even a single persuasion strategy was mentioned only the name of Jordan Belfort. I thought it contained "The Power of Persuasion Using the Wolf of Wall Street's Straight Line System (Sales, Selling, Sales Books, Sales Techniques, ... Skills, Charisma, Emotional Intelligence)" as mentioned in the description but it didn't have any.

7 of 8 people found the following review helpful.
Awful. Simply Awful
By Amazon Customer
I could write a better book than this by simply taking a dump between some pages and sending it to a publisher. This book is a waste of time and money.

22 of 25 people found the following review helpful.
Worthless hack work
By David Stewart
This book is not much of a book, and what there is of it is astoundingly bad. It is, to start, abominably written, full of grammatical errors and typographical errors, dictional mistakes, and abysmal logic. Worse is that there is no substance--none at all--to its sales advice. Do you hope to learn of a "straight line system" of sales? Forget it. There is no sales system at all in this book. It's banal pseudo-moral advice followed by shallow and substance-free imperatives. Any any basic sales book by an actual author, or even any basic website, will have far more substance than this book.

I did not buy it. I rented it, free, through my Prime membership. I'm sure glad it didn't cost me anything. Don't spend your money on it. There is no "straight line system" in this book; you are going to learn nothing from it.

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[H857.Ebook] Download How to See: Looking, Talking, and Thinking about Art, by David Salle

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How to See: Looking, Talking, and Thinking about Art, by David Salle

A master class in contemporary art by one of the preeminent painters of our time.

How does art work? How does it move us, inform us, challenge us? Internationally renowned painter David Salle’s incisive essay collection illuminates the work of many of the most influential artists of the twentieth century. Engaging with a wide range of Salle’s friends and contemporaries―from painters to conceptual artists such as Jeff Koons, John Baldessari, Roy Lichtenstein, and Alex Katz, among others―How to See explores not only the multilayered personalities of the artists themselves but also the distinctive character of their oeuvres.

Salle writes with humor and verve, replacing the jargon of art theory with precise and evocative descriptions that help the reader develop a personal and intuitive engagement with art. The result: a master class on how to see with an artist’s eye.

30 illustrations

  • Sales Rank: #11949 in Books
  • Published on: 2016-10-18
  • Released on: 2016-10-18
  • Original language: English
  • Number of items: 1
  • Dimensions: 9.60" h x 1.00" w x 6.50" l, .0 pounds
  • Binding: Hardcover
  • 288 pages

Review
“If John Berger’s Ways of Seeing is a classic of art criticism, looking at the ‘what’ of art, then David Salle’s How to See is the artist’s reply, a brilliant series of reflections on how artists think when they make their work. The ‘how’ of art has perhaps never been better explored.” (Salman Rushdie)

“David Salle’s brilliant canvases changed everything, and now his luminescent eye and voice have married in a book that is destined to alter not only how we look at art, but the language we use to describe it. His essays are a gift that, in addition to feeding one’s process of intellection, nourishes one’s art loving soul. Transcendent.” (Hilton Als)

“David Salle is widely known as one of our most daring and intelligent painters, but he is also an eloquent critic. How to See is a marvel of incisive and intimate observation. For all his audacity as a painter, Salle seems touchingly proud to be a part of the family of art and to derive his pictorial forms from what he calls the ‘the shared DNA of art,’ raising the possibility that all masterworks are in fact a group project.” (Deborah Solomon)

“David Salle’s thoughtful, intelligent, beautifully written essays inspire us to think about, and look at, art in wholly new ways. He makes difficult subjects (and artists) seem effortless, transparent, and he wears the depth and breadth of his knowledge of art and art history so lightly that we hardly notice how much we are learning. How to See is a pure pleasure to read.” (Francine Prose)

“David Salle writes about art with a joyous lucidity that is both bracing―nothing, absolutely nothing, escapes his notice―and utterly disarming. He guides his readers through the complex world of contemporary art with a rare generosity of spirit, a dazzling skill at description, and a radiant honesty that are as challenging as they are irresistible.” (Ingrid Rowland)

“David Salle asks of other art not, where does this belong? but, what does this make me feel and think about? Salle subtly and persuasively reminds us that all art, even the most seemingly recalcitrant, is there to be looked at, and that what artists do is, exactly, teach us how to see.” (Adam Gopnik)

“David Salle has a sharp, thrilling eye and an uncanny ability to reorder and make new the act of seeing. These perceptive, far-ranging essays are drawn from deep knowledge and experience―reading this book feels like having a conversation about art with the smartest person in the room.” (Emma Cline)

“Lovely to read… [How to See] is serious but never solemn, alert to pleasure, a boulevardier’s crisp stroll through the visual world.” (Dwight Garner - New York Times)

“A trenchant and light-on-its-feet collection of critical essays... about art, artists, fame, and, if you read it closely enough, what it’s like to have been David Salle for all these years.”” (Carl Swanson - New York Magazine)

“A remarkable painter whose writing is as fresh, vital, and startling as his canvases, Salle… talks about artists and their work in witty, jargon-free, and eminently accessible prose.” (Tirdad Derakhshani - Philadelphia Inquirer)

“How to See is an exhilarating and cathartic experience… an offering of passion and generosity, and a pulsing invitation to the reader to find the same in the act of seeing.” (Simone Grace Seol - The National Book Review)

“[A] breath of fresh air… Salle is the perfect art tour guide: literate, thoroughly entertaining, and insightful.” (Kirkus)

“Sharp insights and an affable tone make this collection equivalent to a hearty discussion with a mentor―recommended for anyone interested in visual arts.” (Publishers Weekly)

About the Author
David Salle’s paintings are in the permanent collections of the Museum of Modern Art, the Whitney Museum of American Art, the Guggenheim Museum, the Metropolitan Museum of Art, the National Gallery in Washington, DC, the Los Angeles County Art Museum, Tate Modern, the National Galerie Berlin, and many others. He lives in New York City.

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1 of 1 people found the following review helpful.
Enjoyable, readable, insightful, expansive.
By Thomas Forhan
Maybe it takes an artist to write about artists, but this collection of essays and descriptions of artists' work, life and personalities is wonderful. Almost every essay sent me off to the rabbit hole looking for more examples of the art discussed, and so I found the book very expansive. Have a laptop at hand as you read and explore and enjoy at will.

1 of 1 people found the following review helpful.
Prescription for Art Eyes
By silverstar
Do you want to feel part of the NewYork arty IN group? Reading this book is the next best thing. The writing is entertaining and the stories give you an insight into how the art world has been operations. Whether you like "modern art" or not, you will be wiser after you read this....

0 of 0 people found the following review helpful.
Seeing clearly
By PEO
A must for all kinds of artists

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Minggu, 17 Juli 2011

[H657.Ebook] Download Ebook QI: The Book of Animal Ignorance, by John Lloyd, John Mitchinson

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QI: The Book of Animal Ignorance, by John Lloyd, John Mitchinson

Join the QI team for an off-road safari through a hundred of the most interesting members of the animal kingdom, armed with illuminating illustrations and diagrams by award-winning artist Ted Dewan. Meet the water bears that can live in suspension for hundreds of years, the parasite carried by your cat that makes men grumpy and women promiscuous, and the woodlouse that drinks through its bottom. Marvel at elephants that walk on tiptoe, pigs that shine in the dark, and woodpeckers that have ears on the end of their tongues. If you still think a pangolin is a musical instrument, that hyenas are dogs, or that sheep are pointless and stupid, "The Book of Animal Ignorance" has arrived just in time.

  • Sales Rank: #1837321 in Books
  • Published on: 2007-10-04
  • Format: Import
  • Original language: English
  • Number of items: 1
  • Dimensions: 8.03" h x .87" w x 5.28" l, 1.10 pounds
  • Binding: Hardcover
  • 224 pages

About the Author
John Lloyd and John Mitchinson, supported by a crack research squad of QI elves, are the authors of the bestselling The Book of General Ignorance. Ted Dewan is one of the UK's best-known children's authors and illustrators. His groundbreaking Inside the Whale & Other Animals won a Mother Goose Award in 1992.

Most helpful customer reviews

2 of 2 people found the following review helpful.
'My ignorance of animals is legendary'
By Wodehouse Freak
...to quote Alan Davies. After reading this, you'll feel the same way. Like The Book of General Ignorance, this book exists to burst whatever bubble of knowledge you think you know... Only with animals.

I love the QI series, and I felt a twinge docking this one star, but the reason is simple: two pages maximum for each of the animals spotlighted. And they are: aardvark, albatross, anglerfish, ant, armadillo, badger, bat, bear, beaver, bee, beetle, binturong, bison, box jellyfish, butterfly, cane toad, capercaillie, cat, catfish, cheetah, chimpanzee, cicada, comb jelly, coral, cow, crane, dog, dolphin, donkey, eagle, echidna, eel, elephant, ferret, flea, fly, fossa, fox, frog, giant tortoise, gibbon, giraffe, goat, goose, gorilla, hedgehog, hoatzin, horse, human, hummingbird, hyena, kangaroo, koala, komodo dragon, leech, lion, lizard, lobster, louse, mite, mole, monkey, moose, mouse, naked mole bat, octopus, owl, pangolin, parrot, pearl oyster, penguin, pig, pigeon, platypus, porcupine, quoll, rabbit, raccoon, rat, salamander, scorpion, sea cow, sea cucumber, seal, shark, sheep, snake, spider, starfish, tapir, tardigrade, termite, toad, tuatara, walrus, wasp, whale, woodlouse, woodpecker, and worm. Whew. All right, so not every animal featured is common enough to have acquired any knowledge about it, never mind being slammed as misinformed.

So, 203 pages (including tailpiece), plus Foreword by Stephen Fry, Forepaw by Alan Davies, Introduction by Johns Mitchinson & Lloyd. With illustrations by Ted Dewan. Some of what's in this book has already been covered by the TV programme. And, like the TV series, this book can be very cheeky. Like how about a diagram of scorpion foreplay? ...Actually, that sentence makes it sound dirtier than it is, but you get the idea. As its soubriquet proclaims, what's on these pages is 'Quite Interesting'. Like how well do spiders spin their webs in zero-gravity? While high on marijuana? While high on caffeine? What do moose have to do with Scandinavian auto manufacturers? What association do geese and barnacles have that led to the naming of the Barnacle Goose (Branta leucopsis) and the Goose Barnacle (Lepas anatifera)?

Read this to find the answers to these questions and loads of other questions no one but the QI team would ever pose.

1 of 1 people found the following review helpful.
love it!
By Athena Colanis
I love this book, full of weird and wonderful facts about some common and not so common animals. It was well researched and over all a thoroughly enjoyable read! There wasn't anything I disliked apart from it ending too soon. I would recommend this book to any animal lovers or people who are interested in unusual facts

1 of 1 people found the following review helpful.
Wowie!
By Patricia Graham
If you are looking for something out of the ordinary, funky and entertaining, this is it!

I am somewhat of a naturalist yet I was intrigued by the compilation of weird and interesting stuff.

Definitely worth the purchase price for the humor alone.

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Rabu, 13 Juli 2011

[M156.Ebook] Download PDF The Uninvited, by Dorothy Macardle

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The Uninvited, by Dorothy Macardle

Brother and sister buy a sinister house in Cornwall, haunted by the ghost of a woman believed to be a paragon--but was she? Made into a movie in 1944 with Ray Milland and Ruth Hussey.

  • Sales Rank: #3510991 in Books
  • Published on: 1947
  • Number of items: 1
  • Binding: Paperback

Most helpful customer reviews

3 of 3 people found the following review helpful.
Original title: Uneasy Freehold
By Bernie
Good luck in finding the original titled novel anywhere. Copies are hard to come by in any condition. Mine is "The Literary Guild of America," 1942. Hard Cover. The dust jacket has a picture of a house and a tree over looking a cliff to the see. At first I thought it was taken from the scene in the movie by the same name. However that is the description in the book. There is even an edition that was made for the troops during the war. And not any cheaper is the Bantam Books, 1947 Paperback.

Unless you collect screen plays, be careful as the play is also out in book form.

I first saw the movie (1944) that is good in its own right. Staring Ray Milland and Ruth Hussey. You know it will be different but which one is better. In this case they are quite different and both just as good in different ways.

Roderick Fitzgerald and his sister Pamela are in search of a house and find one with some beach front. After negotiation the price they move in and may have found more then the bargain.

The story is refreshing. However the real worth of the book is the writing style of Dorothy Macardle. I was not prepared with my English to English conversion books. She also writes in the time of the time and uses terms local to the England of the 40's If you like this story then she also wrote "The Unforeseen" equally as good.

0 of 0 people found the following review helpful.
I remember it as being excellent, and very creepy
By Artemis55
I had this book when I was a teenager (1960s/70s), and have been looking for a copy for years. I have no idea what I did with my original copy (is it in my attic somewhere in those 20 or so boxes of books from my moves over the years?). This is the quintessential gothic novel. I remember it as being excellent, and very creepy, imaginative, evocative, beautifully written. It was referenced in a book by Barbara Michaels, the one with the jewelry maker (oh, my poor memory!). If you can find a copy, in spite of this horrible review, snatch it up! This book deserves to be in print and in e-book format.

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Selasa, 12 Juli 2011

[K901.Ebook] Ebook Free Listening & Notetaking Skills Level 2 Audio CDsFrom National Geographic Learning / Cengage Learning

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Listening & Notetaking Skills Level 2 Audio CDsFrom National Geographic Learning / Cengage Learning

The new edition of the Listening and Notetaking Skills series incorporates engaging National Geographic content and video featuring authentic interviews and videos with National Geographic Explorers! This unique approach engages learners while enhancing listening comprehension and developing note-taking and study skills.

  • Sales Rank: #2249358 in Books
  • Published on: 2013-07-19
  • Format: Audiobook
  • Number of items: 1
  • Dimensions: 6.10" h x .40" w x 4.90" l,
  • Binding: Audio CD

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