[R137.Ebook] Ebook Besieger Of Cities, by Alfred Leo Duggan

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• Sales Rank: #7599677 in Books
• Published on: 2012-06-16
• Original language: English
• Number of items: 1
• Dimensions: 9.02" h x .60" w x 5.98" l, .84 pounds
• Binding: Paperback
• 284 pages

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4 of 5 people found the following review helpful.
Forgotten archetype of a forgotten age
By Jeffrey F. Bell
"I am the new man of Alexander's new empire. My world began 35 years ago when the conqueror died in Babylon. I am bound by nothing that happened earlier... There are no gods. There are no fatherlands. There are no laws of right and wrong. What distinguishes me from a wolf is that I can think as well as fight. I am the master of my own life, until some stronger sword strikes me down."

This brutal speech could summarize the philosophy of any one of the Successors, the poor provincial nobles of rocky Macedonia who suddenly found themselves in control of the vast territories and hoarded gold of the vanished Persian Empire. They spent that gold on huge warships, vast armies of mercenaries, ingenious war engines, and new cities named for themselves. They fought each other on a scale never seen before, for no better reason than their personal amusement.

Demetrios Poliorketes belonged to the second generation of these Hellenistic warlords, and nobody had bigger ships, vaster armies, more ingenious siege engines, or a more bloated ego. He was the archetype of an age that is mostly forgotten by popular history, lost between Classical Greece and Imperial Rome.

Alfred Duggan often created fictional characters who are deep in self-delusion and denial at the beginning of the book, but gradually wake up to reality. Here he found one ready-made in the pages of Plutarch. Demetrios is convinced that he is reuniting Alexander's empire while actually looting and wrecking it. He thinks he is restoring democratic freedoms to Athens while the Athenians supinely declare him a living god and billet him in the Parthenon. Driven off the land and forced to become a pirate? Just a temporary setback.

This was the first of Duggan's novels that I read as a teenager and it left a powerful impression on me. It hasn't held up quite as well as some others -- one man's egomania can't really support a whole book. Still, it is much better than most of today's trashy historical novels and I hope it eventually gets included in the current Phoenix Press reprint series.

1 of 1 people found the following review helpful.
Finally republished
By kimina2
Orion books republished most of Alfred Duggan's novels but never got around to this one. (They also did not republish Founding Fathers and Leopards and Lilies) Duggan's novels are not for those unfamiliar with history as his subjects tend to be more obscure. Rather than write about, say, Atilla the Hun or Augustus, he wrote, for example, a novel of the Roman Emperor Elagabalus and a novel about Lepidus. Regarding Besieger of Cities, the reader will be lost without some familiarity wit the successor period. (The civil wars which followed the death of Alexander the Great) For someone familiar with that era, this may be the only novel to cover the subject. I strongly recommend this novel, as well as Duggan's other novels.

1 of 7 people found the following review helpful.
The definition of poorly-written historical fiction
By E.J. Kaye
Poorly written, with wooden characters. The history is there, but the writing quality isn't. Fie on the WSJ reviewer who listed it as a must read -- this was to writing as Kenny G. is to jazz

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[A230.Ebook] Ebook Myles' Textbook for Midwives. 15e

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• Sales Rank: #2096553 in Books
• Binding: Paperback

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[V532.Ebook] Free PDF Cooked: A Natural History of Transformation, by Michael Pollan

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**Now a docu-series streaming on Netflix, starring Pollan as he explores how cooking transforms food and shapes our world. Oscar-winning filmmaker Alex Gibney executive produces the four-part series based on Pollan's book, and each episode will focus on a different natural element: fire, water, air, and earth. **

In Cooked, Michael Pollan explores the previously uncharted territory of his own kitchen. Here, he discovers the enduring power of the four classical elements—fire, water, air, and earth—to transform the stuff of nature into delicious things to eat and drink. Apprenticing himself to a succession of culinary masters, Pollan learns how to grill with fire, cook with liquid, bake bread, and ferment everything from cheese to beer.

Each section of Cooked tracks Pollan’s effort to master a single classic recipe using one of the four elements. A North Carolina barbecue pit master tutors him in the primal magic of fire; a Chez Panisse–trained cook schools him in the art of braising; a celebrated baker teaches him how air transforms grain and water into a fragrant loaf of bread; and finally, several mad-genius “fermentos” (a tribe that includes brewers, cheese makers, and all kinds of picklers) reveal how fungi and bacteria can perform the most amazing alchemies of all. The reader learns alongside Pollan, but the lessons move beyond the practical to become an investigation of how cooking involves us in a web of social and ecological relationships. Cooking, above all, connects us.

The effects of not cooking are similarly far reaching. Relying upon corporations to process our food means we consume large quantities of fat, sugar, and salt; disrupt an essential link to the natural world; and weaken our relationships with family and friends. In fact, Cooked argues, taking back control of cooking may be the single most important step anyone can take to help make the American food system healthier and more sustainable. Reclaiming cooking as an act of enjoyment and self-reliance, learning to perform the magic of these everyday transformations, opens the door to a more nourishing life.

• Sales Rank: #12446 in Books
• Published on: 2014-04-29
• Released on: 2014-04-29
• Original language: English
• Number of items: 1
• Dimensions: 8.40" h x 1.10" w x 5.50" l, 1.00 pounds
• Binding: Paperback
• 480 pages

Features

• Michale Pollan strikes again! This time with COOKED!

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128 of 137 people found the following review helpful.
Classic Pollan
By Lukester
I think I've read every one of Pollan's books. I loved some, especially Omnivore's Dilemma, while others were just good (In Defense of Food). With Cooked, there were parts I loved, while other parts I was ready to skim over. In the end, I enjoyed the book immensely, but not as much as some of this others.

Like many of his other books, Pollan divides Cooked into thematic sections (Here: Fire [Grilling], Water [Cooking in water], Air [baking], and Earth[fermenting/pickling]) but they seemed a little forced, as Pollan himself seems to acknowledge. You need fire for three of the four, and yeast plays a pretty big role in both beer and bread. I get what he was trying to do, but it felt like it didn't quite work to enhance the themes of the book rather than merely provide breaking points.

His introduction sets the stage for the entire book. He identifies a dilemma in modern culture: we spend less time cooking than ever but more time watching and idolizing others who cook. Pollan explains that contemplating this dilemma triggered something in him to write this book, and I think he makes an important overarching observation: although cooking may not be the most efficient use of time, it is an alchemic process that transforms both raw foods and people. Without cooking, humans would not be what we are today. The modern trend to remove cooking from everyday life, therefore, is likely to have huge consequences on who we are. As Pollan notes, our fascination with cooking reflects the deep-seated position it holds in our lives.

The book contains long sections with meditations on what cooking is and what it means to culture, both ancient and modern, and for the most part I enjoyed them. For example, although it is somewhat tangential to cooking, Pollan discusses the role that microbiotics play in our gut and the effect on our health. Tying this topic into modern cooking, he raises some very interesting questions about the effect of a "no-microbe" policy on our health. As Pollan excels at pointing out repeatedly, the food we eat today is at the long end of the combined evolution of man and food: we eat what we eat and cook food the way we do because it is necessary to our survival. Removing certain types of food (e.g., whole grain bread, fermented vegetables) without thinking of the consequences is fraught with peril.

The meditations are interspersed with stories about masters of cooking and Pollan's own personal experiences. In each section, Pollan seeks out the masters in each particular field to teach him about cooking. As with his other books, Pollan always finds the philosophers within a certain field that combine their expertise with an ability to discuss their field in a way that opens your eyes. Who knew that bread baking would be so complex and more of an art form than simple mixing? Pollan is a masterful storyteller, combining an ability to explain complex issues with a sharp sense of humor and self-deprecation.

With Omnivore's Dilemma, Pollan changed how I think about the world. For me, Cooked was different in that rather than changing how I see the world of food, he reinforced ideas I already have and gave voice to some subconscious thoughts I had about the importance of cooking my own food. Although I have always enjoyed cooking, Pollan helps highlight WHY cooking is so enjoyable and so worthwhile. I especially enjoyed his section on brewing beer and have been inspired to try to brew my own batch. As he notes in his afterword, many of these endeavors seem at first glance to be an incredible waste of time and totally inefficient. As Pollan explains, however, there is a "satisfaction that comes from temporarily breaking free of one's accustomed role as the producer of one thing -- whatever it is we sell into the market for a living -- and the passive consumer of everything else." Over the course of the book, Pollan successfully proves that cooking is special and shouldn't be given up so easily, and there are benefits to slowing down and becoming immersed in something so basic as the food we eat. So while I can't claim that Cooked is as eye-opening as some of Pollan's other works, I enjoyed it immensely.

0 of 0 people found the following review helpful.
Review of Cooked
By David J. Kosmider
Cooking is not just an activity that involves you sweating it out in the kitchen, but it is an art in itself. If done correctly and patiently, using the right ingredients and techniques, you don’t just whip up great dishes, but create memories that will linger on in the mind of those who are lucky enough to eat it.

In Cooked: A Natural History of Transformation by Michael Pollan, published in 2013, the author explores the impact of four of the most powerful elements of nature – air, water, fire and earth – on the food that we eat. From baking to fermenting, he experiments with some of the best chefs in the world to discover how beautifully these four elements shape and cook the food that we so love to eat.

The entire world pauses to read a culinary book that is written by the renowned journalist, Michael Pollan. It is no wonder that after penning down several critically acclaimed non-fiction books based on food and culinary science such as In Defense of Food: An Eater’s Manifesto and The Omnivore’s Dilemma: A Natural History of Four Meals, his next piece of work, Cooked: A Natural History of Transformation, has taken the world by storm. It is difficult to find an author as passionate about food and the role it plays in the evolution of mankind as Pollan. So the book certainly deserves your attention if you love food.

Readers have loved how the food systematically breaks down into the four sections of fire, air, earth and water giving ample explanation of how each of them shape and cook the food separately in their own unique way. It will take you on a journey starting from the basic techniques of cooking to how they have evolved over the centuries, and how this evolution has shaped our society and inter-personal relationships.

The book also makes a point to remind its readers how the modern man is losing his touch with the real methods of cooking. Relying on processed food to take care of our nutritional requirements weakens us and the entire cycle of ecological inter dependence. In fact, the author claims that by adopting a healthier cooking practice, we can fight health issues successfully and go back to restoring our disturbed relationship with nature.

In 2016 Pollan and Alex Gibney turned the book into a 4-part documentary series released exclusively on NetFlix which brought stunning visuals to Pollan’s story.

This review was originally written for 27Press.com.

0 of 0 people found the following review helpful.
Yes, Yes, Yes—Reading Cooked Is Worth Your Time and Money
By Sonja Hakala
I have been a fan of Michael Pollan's ever since I read Botany of Desire. At the time, I thought he'd never top that book but as his curiosity and passion about food, our food delivery systems, and the fundamental importance of what we eat has increased, he has just gotten better and better.

If you are already a Michael Pollan fan, you appreciate his meticulous attention to detail in his research and his lucid prose. I swear, this guy could take the most complicated subject on the planet and make it accessible to his readers. In Cooked, I think he has reached a new peak in his powers of synthesis and observation.

Cooked is divided into four parts, analogous to the four elements described by the ancient Greeks: Fire, Water, Air and Earth. Of these, it was the section on Earth (fermentation) that really made me sit up and take notice. He brings up so many important points about how our Western diet fails us every day, making our lifespans shorter and our health more precarious.

In its way, Cooked is as important a book about health and nutrition as Diet for a Small Planet was when it first appeared in the 1970s. This book will make you think, give you tools to improve your health, and explain how cooking a meal from scratch in your own kitchen becomes an act of rebellion.

So worth your time and the purchase price.

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[S491.Ebook] Fee Download The Longman Anthology of World Literature, Volume I (A,B,C): The Ancient World, The Medieval Era, and The Early Modern Period (2nd Edition)

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The Longman Anthology of World Literature offers a fresh and highly teachable presentation of the varieties of world literature from the ancient world to the early modern period.

• Sales Rank: #151903 in Books
• Published on: 2008-07-11
• Original language: English
• Number of items: 3
• Dimensions: 9.10" h x 3.00" w x 6.40" l, 5.35 pounds
• Binding: Paperback
• 2500 pages

From the Back Cover

The world is growing smaller every day.� In today’s increasingly global culture, we all need to become familiar with other traditions, and literature provides an exciting and enjoyable mode of entry into the variety of the world’s cultures. Exciting, but also challenging: works from distant times and places expose us to unfamiliar names, customs, beliefs, and literary forms. The Longman Anthology is designed to open up the horizons of world literature, placing major works within their cultural contexts and fostering connections and conversations between eras as well as regions. Engaging introductions, regional maps, pronunciation guides, and a wealth of illustrations inform and enrich the experience of reading the compelling works included here, opening out a fresh and diverse range of the world’s great literature.

�

In the second edition of The Longman Anthology:

�

Major works are included from around the world: Many are given in their entirety, from The Epic of Gilgamesh and Homer’s Odyssey to Dante’s Inferno, Moli�re’s Tartuffe, Chikamatsu’s Love Suicides at Amijima, and Achebe’s Things Fall Apart. We also include extensive selections from such great works as The Aeneid, The Tale of Genji, The Thousand and One Nights, and Don Quixote.

�

Perspectives sections group together works around major literary and cultural issues. These sections are now followed by Crosscurrents, which highlight additional connections for you to explore.� Often presented as thought questions, these prompts could provide you with the essay topic for your next paper.

�

New Translation units willhelp you to understand the key role of translation in the life of world literature. Passages in the original language are accompanied by two or three translations that show how differently translators can choose to convey the original in expressive new ways. You will enjoy finding new meaning in the original work as you trace the ways literature evolves for generations of readers.�

�

An enhanced Companion Website gives you the opportunity to take practice quizzes, explore an interactive timeline, review literary terms, listen to an audio glossary that provides pronunciations of unfamiliar names, and listen to audio recordings of the passages given in our Translationsections.

�

Through all these means, The Longman Anthology will support and enrich your experience as you explore the many worlds of world literature.

About the Author
David Damrosch is a lecturer at ColumbiaUniversity.

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5 of 6 people found the following review helpful.
One Star
By Val
I only received Volume C. I needed A,B,and C for my class. This is misleading.

4 of 5 people found the following review helpful.
One Star
By Letisha White
I wasn't aware this book was 1 of 4. I only received 1 book (Vol. A).

1 of 1 people found the following review helpful.
Misleading advertising
By j strandberg
The description listed the item includes volume ABC; however, the order only contains A. This is a huge problem. It would have been helpful if the description listed the item was Vol A only.

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The Longman Anthology of World Literature, Volume I (A,B,C): The Ancient World, The Medieval Era, and The Early Modern Period (2nd Edition) PDF
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The Longman Anthology of World Literature, Volume I (A,B,C): The Ancient World, The Medieval Era, and The Early Modern Period (2nd Edition) PDF

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[E121.Ebook] Ebook Free The Vegan Stoner Cookbook: 100 Easy Vegan Recipes to Munch, by Sarah Conrique, Graham I. Haynes

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A collection of vegan recipes so simple to make that even a stoner could prepare them, this highly illustrated cookbook from the creators of The Vegan Stoner food blog proves that going vegan can be fun, cheap, and easy.

Cooking vegan doesn't have to be hard! This irreverent take on veganism proves that beginners and slackers alike can whip together yummy, filling meals with just a few ingredients and minimal time and effort. Foolproof recipes for breakfast, lunch, dinner, and muchies include Mean Green Smoothies, Aspara-Guy Sushi, Bahnwiches, Animal Cookies, Churro Chips, and more.

• Sales Rank: #11893 in Books
• Brand: Brand: Ten Speed Press
• Published on: 2013-09-03
• Released on: 2013-09-03
• Original language: English
• Number of items: 1
• Dimensions: 8.80" h x .60" w x 6.20" l, .95 pounds
• Binding: Hardcover
• 128 pages

Features

• Used Book in Good Condition

About the Author
SARAH CONRIQUE and GRAHAM I. HAYNES are the creators of TheVeganStoner.com. They are also the founders of Simple Gestures Design Studio, where they produce graphic designs for a diverse clientele.

Excerpt. © Reprinted by permission. All rights reserved.
Introduction
 
ve·gan ston·er [vee-guhn stoh-ner] — noun: one who satisfies the munchies with resourceful, creative, instinctive cooking without using animal products.

These recipes are designed to make vegan cooking fun, feasible, quick, and on a dime. Each recipe—for a sauce, a stuffing, or a base—is a potential component in your personal munchie menu. Mix and match with confidence. Substitute ingredients and flavors to personalize dishes for you, for two, or for a party. Explore the depths of your creativity. 

There will be moments when you will be in doubt. Trust yourself, dig in with your fingers, and grab what feels right. Pay attention to consistency, texture, smell, and, most importantly, your taste buds. In time you will rely less on exact measurements and more on instinct.   

Don’t be afraid to go where no one in your kitchen has gone before. Cook for yourself, and know that the only success in cooking is when you have fun.

Most helpful customer reviews

156 of 159 people found the following review helpful.
Yes, please.
By Dustin G. Rhodes
This book, let's be honest, was not written for me: a 40 year old who knows my way around the kitchen. But I really wish it had been around when I first became vegan, in my mid-20's, and didn't know where or how to begin.

The criticism (here on Amazon) is that the recipes are "junky." Meaning, they have lots of processed food. Well, yes, true. But the recipes will produce delicious, easily prepared vegan food that's inexpensive to make. In my book, that makes this book a major win. The artwork is outstanding, too--appealing without being too precious. There used to be a lot of Vegan Starter Guides and cookbooks with these types of recipes, except that the recipes were all terrible (remember when seasoned vegans told you to eat tofurkey sandwiches and canned corn?). These recipes will appeal to your inner stoner, even if, like myself, you have no interest whatsoever in getting stoned.

If you're a longtime vegan who likes to cook and/or consider yourself a foodie: no, this book isn't for you. If you're a vegan whose idea of dinner is sticking a frozen burrito in the microwave: this book is pretty much perfect. However, I am neither of those things, I still found usefulness. Even I, a somewhat experienced cook, sometimes just want to open a few cans, throw stuff in a pan and eat a delicious meal in 15 minutes. And, judge me if you must, sometimes I just don't care if all the food is processed and full of soy or what-not. The art work makes this perfect for your vegan coffeetable.

This adorable cookbook is a winner.

26 of 27 people found the following review helpful.
A friend of mine would recommend TheVeganStoner. com to me constantly
By Molly
A friend of mine would recommend TheVeganStoner.com to me constantly, as my boyfriend had wanted to start transitioning into a vegan lifestyle. I always checked it out and really loved how simple it was the put together a meal without feeling overwhelmed by all the new ingredients. Nooch? Never heard of it. Now? Well, let's just say we have a mason jar full of it.

The book is filled with adorable doodles and the simple recipes really just make me feel at ease. I'm not a known cook; I could probably find a way to burn or ruin anything and everything. However, I made my first successful meal the first night with this book. I attempted the stroganoff recipe and well, I was pretty damn proud of myself! It was super easy and I couldn't find some of the ingredients such as seitan, so I opted for tempeh and the results were still delicious! It's super easy to find substitutions.

Don't forget to check out the back of the book as they include directions on how to cook certain grains and beans. They list how to measure out what you need. They even teach you basic things like how to fry things or even how to microwave a potato. Well, this may be basic to some, but to me? Welp, it's probably the most helpful thing around.

I cannot wait to try more in the book because I already know I wont be dissapointed!

8 of 8 people found the following review helpful.
Lazy Vegan Cooking Made Easy
By Amazon Customer
The Vegan Stoner Cookbook is a great reference when you're hungry, you haven't planned ahead, and you just want to make something delicious quickly. This is a very simple cookbook which is more of a guide to making quick delicious food than a step by step instruction cookbook. The style of writing is extremely laid back. Most of the ingredients are pre-packaged and can usually be found in your local grocery store or health food store. Each recipe gives room for the individual to tweak the flavor combination to their personal tastes. All in all, this is a great resource when you're feeling lazy in the kitchen.

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The first cookbook of vegan regional Mexican recipes.

The author of the best-selling Vegan Tacos explores the magic of Mexico's regional cooking. Enjoy the exotic flavors of these diverse cuisines without leaving your kitchen.

Jason's delicious recipes capture the essence of the moles of Oaxaca, the Mayan legacy of the Yucatan, the smoky chile flavors of Zacatecas,the fruit-centric Southern regions, the Spanish influence of Veracruz, and the street food of Mexico City. Recipes include:

• Oaxacan Black Beans
• Blue Corn Mushrooms Bocoles
• Four Chile Noodle Soup
• Classic Sweet Corn Tamales
• Old-Style Street Enchiladas
• Sonoran Machaca Burritos
• Sweet Potato Pastelitos
• Tres Leches Cake

A leading authority in vegan Mexican cooking, Jason shares the core concepts for making authentic Mexican cuisine and tie the recipes to their place in the story of Mexico. Readers will come away with a new understanding and admiration for the diversity and flavors of Mexico and be inspired to make delectable main dishes, soups, spreads, sandwiches, breads, desserts, snacks, and much more.

• Sales Rank: #2640 in Books
• Published on: 2016-11-01
• Released on: 2016-11-01
• Original language: English
• Number of items: 1
• Dimensions: 9.00" h x .60" w x 7.50" l, .0 pounds
• Binding: Paperback
• 292 pages

About the Author
Jason Wyrick is an author, executive chef, cooking teacher, caterer, and founder of the nation's first vegan food magazine, The Vegan Culinary Experience. The author of Vegan Tacos, he co-authored the New York Times best-selling book 21-Day Weight Loss Kickstart with Neal Barnard, MD, and has taught alongside many medical and dietary professionals. Jason was the first vegan culinary instructor in the Le Cordon Bleu program. He has catered for major corporations, including Google and taught vegan cooking classes worldwide. His work has been featured in the New YorkTimes, Vegetarian Times, and on both local and national television.

Most helpful customer reviews

2 of 6 people found the following review helpful.
Perfect for Vegan wanting to explore authentic Mexican flavors
By Ilda
Good authentic Mexican food, just with a vegan spin on it. Really well rounded. It's perfect for Vegans wanting to explore Mexican food. Personally, I was a little disappointed that there wasnt a recipe for ALB�NDIGAS. That one recipe kept it from 5 stars. If you're a long time Mexican Vegan this book may be a little redundant.

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[M119.Ebook] Download PDF 2.845 TERMINOS ARQUITECTURA-CONSTRUCCION Diccionario Inglés - Español - Inglés (Spanish Edition), by Jacinto V&eacute

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• Sales Rank: #1167710 in eBooks
• Published on: 2013-11-15
• Released on: 2013-11-15
• Format: Kindle eBook

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