Average customer rating:
- Hey! My book is FREE!!
- Still in shock! previous beliefs blown to bits!
- Okay....
- It worked for me...
- just to entretain
|
Out of Body Experiences: How to Have Them and What to Expect
Robert Peterson , and
Charles Tart
Manufacturer: Hampton Roads Publishing Company
ProductGroup: Book
Binding: Paperback
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ASIN: 1571740570 |
Amazon.com
Out of Body Experiences could be summed up in Robert Peterson's own words: it's "what the books didn't tell me." Many people have tried to have out of body experiences (OBEs) and are discouraged when things don't go exactly as the books suggest they should. Peterson assures readers that anyone can have an OBE, and relates the difficulties and discoveries in his personal quest for them. His anecdotal, reassuring approach makes the whole experience seem much more accessible than do other books on the subject, which tend to read like textbooks. Peterson also addresses odd and potentially startling aspects of the OBE that the more technical books neglect to mention. Out of Body Experiences is a casual, friendly approach to astral travel that should be the first book anyone attempting an OBE reads, and should be high on the reading list of anyone who has tried unsuccessfully to leave his body.
Customer Reviews:
Hey! My book is FREE!!.......2007-09-11
Wow! Its very cool that Bob Peterson and Charles Tart have written a book together. I feel a kinship with Bob even though I have never met him and never read his books, because both my and his books on OBE were out in cyberspace at about the same time. Charles Tart is, of course, a legend.
Anyway, if you want to learn about this stuff and not pay for it, read my book DO_OBE. If you google it you can find a copy.
Still in shock! previous beliefs blown to bits!.......2007-06-24
Ha! f--king immortals who would have ever guessed? this book was written in a way by which the average human can gain valuable insight. written in simple language.
The author reminds me of myself quite a bit, as far as initially being fearful and shocked by the concept of us, humans beings, possesing like a secret 3rd eye which would allows for us to see things and go to places simply by concentrating & adjusting our vibrations.
My reflections after reading:
1. I realized that alot of the things in the Bible, Koran, etc are very much valid. its just that the old scriptures are written in 2000 year old language. The idea of different religions is something like an exaggeration & lead by fanatics who dont realize that everyone is right.
2. Most fanatics are driven by one thing..."fear". Fear truly is the mind killer! my experience has helped me to embrace a more logical belief. There should be a human religion as we are all connected!
We should not fear each other.
This book will bring you 1 step closer to what we really "REALLY" are....1 step closer 2 truth.
Okay...........2007-02-18
This is an interesting book to read, BUT, Robert Monroe's books, especially the first (Journeys Out Of the Body) and third (Ultimate Journey) are better, in my opinion -- especially if you are looking for a method.
Robert Monroe had more, deeper, and better-understood OOBE's. Peterson definitely got out there, but his insights were not as good. I think some of his interpretations may be just plain erroneous. Also, Peterson often had a lot of trouble getting out. It's clear from his list of exercises for developing consciousness and getting OOB that he has a particular mindset or mental type which is different from Monroe's (and from mine). It doesn't have to be that hard to "get out," so Peterson is probably experiencing doubts, fears, ambivalence. Or maybe he has a different astral er, "constitution"?
That said, there are different flavors of ice cream for a reason, and for some people Peterson might be just the right one. I did like the way he included material about working, riding the bus to work, etc. which brought the whole body of material "down to earth", made it more believable, and showed the reader how Peterson fit into the everyday world.
This book is available for free online.
It worked for me..........2007-01-01
I became interested when my brother had a spontaneous OOBE. If he could do it, I could do it, right? So I did my homework. Read Monroe's stuff and a few others.
THIS book absolutely was the key. I was successful in developing a discipline for consistent OOBEs. NB: It wasn't easy for me. It took a lot of practice, a lot of experimenting, and a lot of patience.
just to entretain.......2006-11-25
I read all the reader reviews(about 39 of them). they all say how great,amaizing, interesting and real this book is.
But not even one of them has said they achieved at least one voluntary OBE thanks to this book. Thats a faillure rate of 100% meaning this book is not usefull.
Book Description
If you are a beginning baker, this book offers an accessible introduction to essential baking ingredients, equipment, and techniques as well as detailed, step-by-step recipes that make it easy to prepare even the trickiest baked goods. If you are already an accomplished baker, it offers many sophisticated and unusual recipes that will help you refine your knowledge and skills.
The book features a distinctive organization based on six key baking ingredients, from fruits and vegetables, nuts and seeds, and chocolate to dairy products, spices and herbs, and coffee, tea, and liqueurs. Select an ingredient or flavor you love, and you'll find many delicious ways to incorporate it into your baking.
Bloom's recipes encompass every type of baking. You'll find spectacular versions of familiar favorites - Cherry Pie, Carrot Cake with Cream Cheese Frosting, and Double Peanut Butter Cookies - as well as intriguing variations and extravagant indulgences, including Coconut Biscotti, Lemon Verbena and Walnut Tea Cake, and Dark Chocolate Creme Brulee. Her meticulous recipes specify essential gear, offer tips on streamlining the recipe and storing the finished dish, and provide advice on varying ingredients and adding panache.
With in-depth guidance on techniques and ingredients, 225 standout recipes, variations and embellishments for almost every dish, and 32 pages of striking full-color photographs, The Essential Baker is truly the only baking book you'll ever need.
Customer Reviews:
Disappointed.......2007-09-09
The first three reviews all gave "The Essential Baker" top 5-star ratings and, frankly, I was impressed and ordered the book. However, my elation quickly turned to disappointment once I scanned the pages. The first 50 pages on baking essentials had brown text on a light brown background and the remainder of the book, the text remained brown on white rather than black on white. Moreover, the font style and small size in addition to the brown text made reading difficult for a senior citizen as myself. This difficulty was more pronounced since the ingredients listed on the left margin were in bold type whereas the instruction were not, thus I personally would find difficulty in using the book while trying to cook.
One thing the author mentions up front is that all her recipes use Extra-Large eggs and every recipe for making pie dough uses a food processor. Just be aware to adjust your thinking. The book is hefty with 220 pages devoted to fruits, 21 to vegetables, 48 to nuts and seeds, and 125 to chocolate, 29 to dairy, 45 to spices and herbs, and 50 to coffee, tea, and spirits. The way the recipes are formatted, as discussed in prevous comments, are unique and at times it takes three to four pages for a recipe such as Pumpkin Pie or Lemon Meringue Pie.
In comparing the recipe for Anise and Almond Biscotti (Carole Bloom vs Martha Stewart), for example, Bloom calls for 3 extra-large eggs and 3 extra large egg yolks, but no butter and Stewart calls for 4 large eggs and 4 tablespoons of butter (both use 2-1/4 and 2-1/2 cups of flour respectively. I would have to bake each recipe to determine which I preferred, but someone like Alton Brown (author of, "I'm Here Just for the Food") could tell you the pros and cons of eggs vs butter.
If I had to choose an all round baking book, my choice would be, "The Dessert Bible" by Chrisopher Kimball who is also Publisher and Editor of Cooks Illustrated. His recipes include a feature that explains "what could go wrong" explaining things that could go awry whch I found helpful.
Bloom incorporates some innovative features in laying out her baking techniques and no doubt has many excellent recipes, but I downgraded the book primarily on "mechanical" features rather than content and the fact that I personally find the book difficult to use.
Unique & Delicious Recipes.......2007-08-09
"The Essential Baker: The Comprehensive Guide to Baking with Chocolate, Fruit, Nuts, Spices and Other Ingredients" is a new book by Carole Bloom, who is a professional pastry chef and confectioner. As the title promises the contents include an impressive array of recipes that use everything from coffee & tea to vegetables & fruits as their main ingredients. More than this, however, Bloom's recipes are unique, with a dash of sliced almonds adding both flavor and texture to banana muffins and pearl sugar enhancing the visual appeal of apple turnovers. I loved her recipes for coconut biscotti, jasmine tea cakes and spiced sugar coin cookies. Indeed, though I usually give away most of the goodies I bake, I couldn't bring myself to share the biscotti with anyone other than my husband. On a few occasions I wasn't entirely thrilled with the way a recipe turned out, but given my delight with other recipes I have to chalk this up to taste. One cannot expect every single recipe in a book to enthrall, after all, and modifications can always be made to suit your preferences.
Bloom's instructions are clear and easy to follow, though the way ingredients are presented took some getting used to. Instead of listing ingredients before the recipe, as most cookbooks do, recipes are divided into stages with the ingredients for each stage listed beside the instructions. At first I didn't like this aspect of the book, but as I continued to cook with it I realized that this arrangement a) forced me to read through the entire recipe before beginning, I'm a notorious improviser, and b) made it nearly impossible to become confused about which ingredient should be used where. Essential gear is listed along side the recipe, where helpful information is also included: storage tips, variations, and instructions for streamlining the baking process over more than one afternoon (i.e. How to begin cookies one day and finish them the next.) While I'm always appreciative of baking books that have photos for every recipe, the straightforward presentation of Bloom's recipes made it easy to visualize the final result without an image. Photos for twenty recipes are collected in the center of the book, representing the various chapters, which include: fruit & vegetables; nuts & seeds; chocolate; dairy products (milk, cream, cheeses); spices & herbs; and coffee, tea, liqueurs & spirits. The first chapter is devoted entirely to baking techniques, language and an overview of essential baking gear.
Recipes range in difficulty from easy to challenging, so this may not be the best book for a novice baker. Yet those with baking experience and a curiosity for novel recipes may want to check it out. From Key Lime Squares and Raspberry-Blueberry Galettes to Pomegranate Butter Cookies and Triple Vanilla Souffle, there is something in this book to pique everyone's interests.
An excellent general manual for occasional baker. Buy It........2007-05-11
`The Essential Baker' by professional pastry chef and culinary writer, Carole Bloom presents itself as a complete baking manual, with a distinctively different organization, by ingredient. For its size, price, and claims, the book begs us to compare it to the recent `Martha Stewart's Baking Handbook', which is also a comprehensive introductory baking text.
As I first open the book, Bloom's `Essential Baker' does not readily impress me when stacked up against Team Stewart. Like Stewart, the book does not delve into a lot of the more technical explanations of baking science (as one may find in Rose Levy Beranbaum's more advanced `Bibles' on baking technique), but then the average baker really doesn't need most of this, as long as they get the message that with baking, one really needs to follow the recipe closely, even down to the size of the baking pans. Bloom does go into just a bit more detail, and may get herself into a few questionable statements, as when she states that one should not use all purpose flour for baking bread (every book I've ever seen on bread baking uses and condones `all purpose flour', with a preference for the higher protein products such as those from King Arthur.)
Based on their enormous magazine publishing resources, it's no surprise to find Team Stewart's book with wonderful pictures all along the way, especially with good series of tutorials on some basic techniques. Ms. Bloom oddly has virtually no pictures, and all she has are in two middle of the book rotogravure sections, to keep the cost down.
Two more comparisons tend to favor Team Stewart. The first is that their organization is by end product and method rather than by principal ingredient. For an introductory manual, I simply find that more useful and intuitive. Unlike savory cooking, one is much more inclined to begin with `lets bake a cake' or `lets make a pie' or `lets make some cookies' or `lets make some bread'. One of the few cases where this may not be true is with some highly seasonal local ingredients such as rhubarb. Otherwise, my baking choices are largely based on birthdays needing cake, picnics needing pies, and Christmas needing cookies. The second is that Ms. Bloom does not cover yeast breads at all. There are recipes for quick breads such as biscuits and Irish Soda bread (under the subject of buttermilk), but that's it. Team Stewart has a 70 page chapter on yeast breads with 31 recipes, including muffins, bagels, pizza, Danish, croissants, and babkas. If this were the whole story, Team Stewart would have it all over Ms. Bloom. Ms. Bloom, however, has an ace up her sleeve.
Only after reading the long and highly informative (but pictureless) introductory chapters in `The Essential Baker' did I discover that Ms. Bloom is hiding her light under a basket. While celebrating her ordering by ingredient, she neglects to trumpet the fact that her method for writing recipes is really superior. Everything is laid out in exactly the way one may wish to find it. And, on this count, she has Team Stewart beat hands down. But that's not all. I also find her recipes to be more interesting (albeit not necessarily more complicated) than those from Team Stewart. I compared at least a half dozen recipes and in all cases, Ms. Bloom had the more satisfactory recipe for the beginner. Stewart either tended just a bit too much to the simple or overembellished to fit her overriding motif of cooking for entertaining.
I'm still inclined to see Stewart's `Baking Handbook' as the superior book for the beginner, except for the fact that Ms. Bloom does something that is rare in bigger baking books. She does not `divide and conquer' by separating all her utility recipes for crusts and other pastries in a separate section, so that one must constantly be flipping back and forth when doing a pie or an icing. This is really an exceptionally good thing for the occasional baker, who wants `the recipe, the whole recipe, and nothing but the recipe' in one place.
And, although both books retail for $40, Ms. Bloom has about 200 more pages, with a corresponding 30% more recipes. She also has an exceptionally good list of sources, the best I've seen in quite some time (although Miss Martha does a good job here too).
On the arrangement by ingredient, I'm still a bit agnostic about it, and it would have been nice to see a supplementary table of contents by type of recipe, but if you happen to really like books such as Aliza Green's `Starting With Ingredients' or books on vegetable or fish cookery, you will love this book. Otherwise, you may just like it very, very much.
Viva Coconut Biscotti.......2007-04-14
Though I love to cook and entertain, I seldom bake. Somehow, in planning my meals, dessert is often an afterthought. Thus, when a friend gave me Carole Bloom's latest tome, The Essential Baker: The Comprehensive Guide to Baking with Chocolate, Fruit, Nuts, Spices, and other ingredients, I thanked her profusely and thought I would relegate the exhaustive 650 page book to the upper reaches of my kitchen shelf. Last week, in need of an easy dessert recipe, the stunning chocolate madeleines on Bloom's book cover came to mind. What delights might I find within its pages, I wondered? I thumbed through it, looking for something simple to complement a bowl of fresh strawberries. The Coconut Biscotti on page 229 caught my eye.
I followed Bloom's instructions to the letter. The author of Chocolate Lovers' Cookbook for Dummies, among eight other books, made it all the easier thanks to her clever organization: ingredients and their corresponding usage are laid out side by side on the page rather than one following the other as is usually the case. I assembled the dough in minutes, shaped it into two loaves as instructed, and popped them in the oven. I waited for them to cool before slicing them into biscotti, and returned them to the oven a few minutes longer. Twenty minutes later, "my" biscotti looked like those sold by the piece at an extravagant price in upscale coffee shops--sweet and crumbly and ready for dunking. "Those are the best biscotti I have ever tasted," opined my husband, a cookie connoisseur from way back.
The Essential Baker may not turn me into a pro but the clarity of recipes inspire me to try the Cherry Clafouti(page 61) and the Pineapple Tarte Tatin (page 247). I may even read through Bloom's extensive Baking Essentials section to expand my newfound skills!
Book Description
Rich with lucid instructions and practical insights, Mind Science dispels the metaphysical haze that all too often surrounds the subject of meditation. Based on a lively workshop with fellow scientists, this book shows how the pragmatic and scientifically-inclined among us can bring mindfulness into everyday life without religious baggage, while clearly explaining its many spiritual and health benefits.
Customer Reviews:
Best book of it's kind.......2005-10-18
Before reviewing the content of this book, I must state my dislike of meditation books. Through the years I've read a number of such books, both for professional as well as personal reasons, and was generally put off by the "devotional" aspects that many authors attach to meditation techniques.
This is, in my opinion, a "five star" book because Dr. Tart has finally presented a "how to" book that I can recommend to both my patients, co-workers, and friends with no reservations whatsoever. Dr. Tart's book is based on a workshop he facilitated during a conference on consciousness studies and reads very easily. There are questions and answers from the participants that answer the questions many of us have related to these practices. Dr. Tart gives clear instructions on three meditation forms in a conversational style, making what could be difficult material easy to understand.
What really seperates this book from so many others out there is that it lives up to it's title: Meditation Training for Practical People. Dr. Tart clearly knows not only the technique of the three forms of meditation he presents, but shares his own experience of the traps that we can fall into during the practice of same.
In short, although I generally suggest people to learn meditation "mouth to ear" (from another person, not from a book), I can find nothing objectionable in this volume and highly recommend it to anyone who wants to learn how to meditate, or even those who already practice and would like some tips on deepening their practice. This is really the only book that comes close to actually being at a "how to" meditation seminar. Again, highly recommended.
My favourite work by Tart.......2002-07-31
My favourite work by Charles Tart (I've read them all) is this book, which describes with wit and candor the one day metaphysical workshop he conducted in November 2000. It includes very simple to understand instructions as well as audience questions and answers. You read this book and feel like you were there!
Break Free of Habituation... Into Real Consciousness.......2000-12-09
This excellent meditation guide book is written in the form of a one-day seminar that Charles Tart conducted for the University of Arizona's "Toward a Science of Consciousness" meeting in Tucson in 1998. While there are many books written on the subject of what meditation is and how to go about meditating, few can match the hands-on feeling of being in a meditation class that this book offers.
Right from the beginning, this book grabbed my attention by describing the differences between scientism (the tendency to consider scientific theories to be "laws") and open-minded, objective science. By pointing out this as well as other common habitual thinking traps we often fall into, Tart's book helps the reader learn to recognize the way we can become aware of our mechanical, habitual thought patterns.
Tart clearly describes concentrative meditation and opening-up meditation (aka "vipassana") techniques in a straightforward manner that is easy enough for beginners to put into immediate practice. I was glad to see that questions and answers that arose in the workshop were included in this book, because they often addressed the same concerns that were going through my mind as I tried out each meditative technique.
As an extra bonus, Tart's book describes the range of states of consciousness we experience, and how we can awaken from the sleep of ordinary consciousness where we are primarily reacting to external stimuli. Tart has a real talent for illuminating the highlights in consciousness research, and sharing some of the most important findings in simple language. Tart's down-to-Earth practicality is his great gift as a writer -- he brings complex issues into clear focus without losing the main ideas along the way.
If you've been waiting until an easy-to-understand yet comprehensive meditation book came along, you're in luck. This is it!
Amazon.com
If you crossed the writings of Ken Wilber and the prophecies of Nostradamus, you would probably end up with something close to The Ultimate Time Machine, a unique philosophical perspective on the nature of the past, present, and future. As a remote viewer with a respected record of accuracy and over 30 years of work with the United States government and in the private sector, McMoneagle is one of the most qualified people in the 20th century for predicting what the future may hold. While many readers will initially be attracted to the prophetic aspects of The Ultimate Time Machine, the most rewarding aspect of this book is McMoneagle's perception of time. For most of us, time is a tool for marking the events in our lives--what time is that business meeting? how old is he? when was the first wheel made?--but McMoneagle suggests that the future, and even the past, are not necessarily on the fixed, linear path that we think they are, but actually are connected in a flexible web that we continually influence with the ultimate time machines, ourselves. --Brian Patterson
Customer Reviews:
10 years after the predictions their merrits are questionable.......2007-06-07
A book full of predictions is best judged after the "facts". In this respect its a 90% flop. Any future vision from 1998 that does not remotely perceive of 9/11 and the ensuing new american war in iraq is not worth the name. although mcmoneyagle predicts another war in iraq within a 5 year timespan from 1998 he describes it as local conflict between iran turkey and iraq fighting over the kurdish parts - and those parts where least affected by he "real" events. He is also frighteningly nationalistic. His coutry above all - in the light of the new american empire, internal reduction of democracy to an empty shell and Bush's stand against the Kyoto protocol a dangerously childish notion. I shows me that even insight from higher realms does not mean one learns from them. He writes in an entertaining way and the book is an easy read. the visions about mankinds beginings and the year 3000 are amusing, however in the light of the reliability of closer-to-home predicitons that are mostly all wrong their value is reduced to entertainment.
The Ultimate Time Machine.......2007-01-10
The book is a bit dated, but may provide some insight into the practice of remote viewing for purposes of military intelligence, if such a practice actually still exists. No revelations.
Lost me halfway through the book.......2005-12-18
After reading David Morehouse's Psychic Warrior and a couple of Russel Targ books and having an interest in remote viewing particularly in going ahead in years, I decided to try this book. I couldn't relate to how by remote viewing he could come up with such very extensive predictions. Even the very near future, seven years since he wrote the book, the predictions for this period were either far off or something that was already in the works in 1998 on the hits. The book was a great disappointment. I still believe in remote viewing but I think his imagination took over in his attempt at predicting the future in this book.
More entertaining than watching television.......2005-11-01
I can attest to the author's views, because I too have precognition, telepathy, and remote viewing ability. For example, right now I see the author counting his income from the book and laughing at the gullibility of new age readers.
Better Luck Next Time, RV Wiz-Boy.......2005-08-16
Hmm, he remotely viewed some very interesting things, none of them accurate except in the most broad and figurative sense, but somehow he missed 9/11, the most terrible attack ever by a foreign power on American soil. And how about last year's tsunami, the greatest natural disaster, in terms of loss of life, in modern history? Yeah, he must have just overlooked those little things because of pressing concerns like badly misguessing when the Pope might die.
If Remote Viewing is so effective, why do I see the U.S. Government still using expensive satellite technology, when paying Joe to sit in a darkened room with a pencil and paper would be so much cheaper? I'm sure not going into combat using Wiz-Boy Joe's Remote Viewing as reconnaissance.
Average customer rating:
- I love this book
- Help! My book is now lined with post-its!...
- Very good baking book
- A great book for beginner and expert alike.
- Authoritative
|
How to Bake: Complete Guide to Perfect Cakes, Cookies, Pies, Tarts, Breads, Pizzas, Muffins,
Nick Malgieri
Manufacturer: William Morrow Cookbooks
ProductGroup: Book
Binding: Hardcover
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| Baking
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General
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| Cooking, Food & Wine
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A Baker's Tour: Nick Malgieri's Favorite Baking Recipes from Around the World
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Chocolate: From Simple Cookies to Extravagant Showstoppers
ASIN: 0060168196 |
Book Description
How To Bake is as necessary and essential as a good oven; it is the most comprehensive and accessible guide to baking available in English. In a single, illustrated volume, Nick Malgieri, one of America's preeminent bakers and baking teachers, leads cooks through the simple art of creating an international assortment of delicious sweet and savory baked goods.
Here are the best recipes for breads, including such quick ones as Buttermilk Corn Bread, Irish Soda Bread, Classic Southern Biscuits, and Currant Tea Scones, as well as such delicious yeast-risen breads as Italian Bread Rings, Swiss Rye Bread, Challah, and English Muffins. Malgieri also offers recipes for savory treats like Old-Fashioned Chicken Pie, Pepper and Onion Frittata Tart, Cheese Quiche, and Rosemary Focaccia; and for sweet pastries ranging from puff pastries--Apple Turnovers, Banana Feuilletés with Caramel Sauce, Brioches, Strawberry Savarin, and Croissants--to pies and tarts, cobblers, and cookies of every stripe--drop, bar, rolled, and filled; brownies, macaroons, and rugelach. Cakes, too, are here, from layered to rolled, from angel to devil's food.
The recipes in How to Bake are clear and methodical. Master recipes explain all the steps to making a classic dish. They are frequently followed by creative variations so that the baker's palate and skills will always be accommodated and challenged. Start out with a simple spice cake, for example, and transform it, under Malgieri's reassuring guidance, into a lavishly decorated celebration cake.
In addition to an exhaustive and tempting selection of recipes, Malgieri offers clear, detailed instructions, interweaving techniques and helpful sidebars: how to make a pastry bag out of parchment paper; what baking pans to buy; mastering pie and cake toppings; learning to decorate a cake so it looks as if it came from the bakery; and scores of other helpful tips. All this is punctuated with precise explanatory illustrations and thirty-two pages of luscious color photographs to inspire and guide the baker. How to Bake is a one-volume "bible" for bakers.
Customer Reviews:
I love this book.......2006-08-24
This is a great cookbook for anyone. Whether you are just starting or are a seasoned baker. The recipes are fantastic and I haven't made one in the book that my family hasn't loved. Check out the Potato Pizza--it is a favorite for my kids. The instructions are very clear in the recipes and the option to use a food processor or a mixer are also available as well as if you are doing it by hand. This is my right hand in the kitchen. I love it!
Help! My book is now lined with post-its!..........2006-05-03
...and "dog-ears" and whatever else I can use to sve the pages of great recipes!
This was a required book for my baking class at school. It is the only school text book I actually wanted to keep after I completed the class!! The bread recipes are great. I now see all the baked breads in the supermarket and specialty stores and smile knowing that this book has helped me to be able to make the same stuff at home for a fraction of the cost. In class we had to learn the recipes without using a Kitchen Aid or food processor. Now that I am baking at home, I feel no guilt in using my machines finally. Even a more complex bread recipe is not that much of a challenge any more for me. I've also made some of the cake recipes. I am sure there are many other books out there about baking but this one is a great place to start. It made me actually want to bake when I started off just using it to complete one of my many required culinary classes.
Very good baking book.......2005-10-01
Whenever I'm going to bake something, I at least take a look in this book to see how he did it. I use this book for the bread and pie recipes mostly. I've not tried any of the cookie recipes, but I have tried a few of the other desserts, and they've been very successful. The best recipes that I've found are the sourdough bread recipe, and the quick puff pastry recipe. The puff pastry never fails to turn out perfectly as long as I follow his directions.
Another thing I really like about the book is that it is laid out well so recipes are easy to follow. He also offers lots of variations at the end of each recipe, which I like because I like to start from a basic recipe then give it my own flare.
A great book for beginner and expert alike........2005-07-25
I like Malgieri's practical, no nonsense instruction. This book is a great teacher as well as a good cookbook. It is equally good for beginner and expert. His recipes are achievable and delicious. He explains and teaches so that one is not left in the dark as to any of the "how tos."
Last Christmas, I gave countless loaves of panettone...all met with great appreciation and raves. I fear it is now an expected tradition for me. His challah is one of my favorites and was my first attempt at this beautiful braided bread. I am hooked. It is interesting as each time I make it, I think "this isn't going to rise" but each time it rises beautifully.
My only critique is that I wish he'd included comments on oven spring. Some rise like crazy in the oven, some do not. All in all, it's a good book to have.
Authoritative.......2004-07-06
Having studied with Chef Malgieri, I know first hand the detailed work that went into his master work, How to Bake. I've used many of these basic recipes in both home and professional kitchens; I've made many my own. The book is methodical. It is geared toward intelligent cooks. I believe it is critically important when dealing with recipes on this level to acquire as much background information and perspective as possible, to learn the ins and outs of ingredients, to understand the moods of your oven, take altitude into careful consideration, and, in all ways, treat recipes as beginnings rather than ends. You can find recipes anywhere. The deep perspective and commitment to teaching of How To Bake is something much rarer.
Food writer Elliot Essman's other reviews and food articles are available at www.stylegourmet.com
Amazon.com
From one of the actual participants in the U.S. government's remote-viewing program comes the definitive work on remote viewing. Avoiding the snare of becoming a neo-Nostradamian prophecy, Mind Trek is a nuts-and-bolts approach to an ability that Joseph McMoneagle considers to be inherent in all human beings. There are no CIA secrets revealed in Mind Trek, but it does disclose the laboratory methods employed during U.S. government research into the field, stressing protocols that insure the veracity of results. The case it makes for the reality of remote viewing is strong. Without falling into the doomsday-prophecy trap, McMoneagle takes a step beyond the laboratory and what viewers can find over the physical horizon, exploring the implications of this ability that allows us to see to the farthest distances, even across time into our past and our future. --Brian Patterson
Customer Reviews:
Good Book for People Who Want to Know What Remote Viewing Really Is.........2006-07-04
I recently saw an article about remote viewing, and was of course curious as to exactly what it was, who did it, how it is done, etc. After searching through Amazon to find a relevant book, I chose this one. I thought it was an interesting read, and fully explains the "what it is" portion of my questions. Although it is not a step by step guide, it is a very good book to see what remote viewing is capable of, and the history of it within our own government. Kudos to Joe for showing us what remote viewing can do, and what it cannot do. The truth is out there, and Joe tells it to you. I would highly suggest reading this book first if you were like me and knew very little about remote viewing. After you have read it, then you will know enough to decide if you want to explore the subject further.
Very rich in examples and easy to read........2006-05-28
If you want to learn Remote Viewing and you have never been exposed to paranormal phenomena, this book might not be a good way to start. This book in some topics is more technical and detailed oriented than his well-known "Remote Viewing Secrets" book. I feel this book is very rich in examples and easy to read, I do recommend it.
A good book, not not mind blowing........2005-02-17
THis was a good book. There are some interesting reads here, and certainly some parts of the book go faster than other parts. It can get bogged down in some places. There is some really good stuff here, and I do recommend this book, but it is not for someone who doesn't understand what Remote VIewing is or what it's potential is. While there is a nice portion of the book that deals with these subjects, it is not filled with the "WOW" that would make a novice Remote Viewer reader to persue the issue any further...I THINK...But I could be wrong. It is good and a worthwile addition to any book collection.
Interesting biography.......2001-12-11
This is an interesting biography of an amazing man and his experience. It also shows the possibilities of an unusual use of the mind. It's not a how-to book though it is a useful tool to show what has been done in this area. It's worth reading but don't expect much enlightenment.
I'm Embarrassed to Admit I read it........2001-07-11
I wish I could get my money back for buying this book. The author sure did a Mind Trek on me. I read this book beginning as a skeptic, and finished the book a skeptic. This great opus to remote viewing in the end made me feel is if I was being hood winked. It was as if I was reading the transcript for John Edwards Crossing Over and going you really think he's talking to dead people... or as Halley Joe Osment from Sixth Sense said "I see dead people."
The book read well and was well written all things considered. However, I felt as if the assumption made by the author was "of course its possible, see her is the evidence." Instead, I wanted to see "it is impossible this is why you can still do it." In the end, I felt like an idiot for buying it, and it sits on my shelf as a reminder not to listen to the radio in the middle of the night and buy books at the suggestion of a certain UFO talk show host.
Average customer rating:
- Great pastry recipe and unusual filliings
- Dessert Tarts Masterpiece
- absolute best tarts
- great fun with great recipes!
- Inspiration to make pure and simple tarts!
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Book of Tarts: Form, Function, and Flavor at the City
Maury Rubin
Manufacturer: Cookbooks
ProductGroup: Book
Binding: Hardcover
Desserts
| Baking
| Cooking, Food & Wine
| Subjects
| Books
General
| Baking
| Cooking, Food & Wine
| Subjects
| Books
Pies
| Baking
| Cooking, Food & Wine
| Subjects
| Books
General
| Cooking, Food & Wine
| Subjects
| Books
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ASIN: 068812254X |
Customer Reviews:
Great pastry recipe and unusual filliings .......2006-07-26
I recently purchased this classic and have been totally impressed with the quality of the pastry, the clear directions, and the creativity Maury shows. I've made the lemon tart with berries and the chocolate tart infused with Ethiopian coffee beans. Both tarts were way better than anything I've had from a bakery. However on a recent trip to NYC I tried the tarts from City Bakery and the Payard bakery (Francois Payard, his book is Simply Sensational Desserts), and found that I preferred the Payard crust slightly. Comparing the recipes, the two key differences are that Francois uses more sugar and less butter. His crust comes out slightly sweeter and more chewy, with a more cookie-like taste. I plan to continue using his pastry recipe but want to applaud Maury Rubin for the creativity of his fillings most of which I have not tried -- but I certainly plan to! Kudos Maury! And thank you for sharing.
Dessert Tarts Masterpiece.......2004-10-28
Karen Barker in her excellent new "American Desserts" book recommends this one highly, and it does not let one down for finding and purchasing it.
One can tell that Rubin enjoys his art, and is very proficient at it. His humor and talent show from his culinary acknowledged beginnings of Pop-tarts, then from ABC Sports to cookbook reading in libraries! This book is lively and informative and creative and great eating tarts!
Applying all his French learning with his creative touch led to City Bakery fame. His desire for quality and seasonal menus breathed life into his enterprise and this resultant cookbook. How neat that he has shared all that work and development with us who like to whip up a tart every now and then. This work will greatly aid!
What is neat is that his goal of making simplistic tart recipes so that new employees could achieve the high quality he wanted is achieved for us home pastry types. Here they are seasonally offered after a just unbelievable primer on Tarts 101. Ingredients, equipment, then tart dough recipes and procedures, as well as decorating and chocolate tips. One can see why the likes of Barker likes this one!
The creativity displayed here in recipe design and photo of most makes this one a real keeper/user! Feast your tartloving eyes on the likes of: Champagne Peach Tart with Vanilla Sugar; Ricotta Cheese Tart with Summer Fruits/Flowers; Lime Cream in A Candied Ginger Crust; Sake-Spiked Plum Tart with Ginger; Zinfandel-Marinated Cherries with Cocoa; Square Pear Peg Tart; Grapes with Hazelnuts; Vanilla Bean Creme Brulee Tart; White Chocolate Cream with Raspberry in a Hazelnut Crust.
Sources are included as well.
absolute best tarts.......2004-06-29
I was told that the best tart dough recipe could be found in this book and was happy to discover this to be completely and utterly true. Yes, the pastry is fragile, but, my god, it's delicious -- buttery (but not greasy), flaky, slightly sweet. No more thick, heavy, greasy crusts from other cookbooks!
The recipes for the various tarts are wonderful and unique and the pictures beautiful. But, the bottom line is, you should buy this book for the pastry recipe alone.
great fun with great recipes!.......2001-07-06
After flipping through the pages of this book, I was on a mission like a thing posessed in search of flan rings, which the author lists as a "must have" to make his tarts. The tarts are so visually appealing, I had to find out for myself if they tasted anywhere near as good as they looked. I found four flan rings- at a rediculous $9 per four-inch ring. I couldn't see buying eight, which is the number that one recipe of pastry makes. But the results were worth it!! I tried two recipes. The first was a fully baked tart shell filled with ricotta cheese and topped with fresh berries. The second was a tart baked with almond cream and fresh cherries (my substitution for plum slices which the recipe called for). The cherry tarts looked like something I'd buy from a pastry shop- just gorgeous. The shells have a great short-bread like flavor and a much nicer crumb than many tart recipes. However, what they make up for in flavor, they lack somewhat in durability. They are somewhat fragile. Mr. Rubin's instructions are excellent, and though the first time through takes time and patience, it was not difficult. Anyone comfortable with pastry should have no trouble with the shells. The down side is the practicality. If you need many tarts at one time, the flan rings are expensive. I was able to fashion rings out of foil and shape the tarts with a foil ring inside a stainless steal ring. Once the pastry is shaped and trimmed, just slip the stainless steal ring off and the foil will hold perfectly fine for baking. The pastry dough handles easily, but the sharp rims of traditional tart pans will cut through it and ruin it before you have a chance to shape it.
Inspiration to make pure and simple tarts!.......1999-08-26
New York Times Aug 18. Food Section featured a splendid summer picnic menu. All recipes were included except Maury Rubin's Blueberry-Coconut Tarts. New Yorkers get them at City Bakery. What's a Bostonian to do? Get Maury's book which does have this recipe and many more. Best of all, he gives very easy to follow directions on making the dough. Many of the tarts are made with fresh fruit. The color photos of each tart are very helpful and inspirational to me. Love this book.
Book Description
Being awake. Why is something that sounds so simple the primary goal of so many of the world's great wisdom traditions? In this workshop-in-a-book, Charles T. Tart shows why: the seeming simplicity of the awakened state belies its transformative effect on the lives of those who strive for it. His easy-to-use exercises put within everyone's reach the elusive art of "waking up" to life in the glorious present moment.
Customer Reviews:
Good nuts n' bolts basics of mindfulness work.......1999-01-31
I found this book very helpful in working with the development and practice of mindfulness. I find it particularly useful in Tart's blending of Buddhist mindfulness practice with the more rigorous Gurdjieffian practices of self-remembering and self-observation. He utilizes a question and extended answer format in parts of the book to take apart these practices in a useful, day to daymanner, answering questions on difficulties one is likely to encounter. Personally, I find the buddhist-type practices of mindfully washing the dishes (doesn't anyone have dishwashers?) too romantically spiritual, while the Gurdjieffian practices seem much more attuned to everything in one's life. Overall, an excellent book for those on the path of awakening---covering what I consider to be a fundamental process for anyone on the path--it's too easy to fall into practices/beliefs which sink you deeper into illusion, all the while deluding yourself that you're really making progress.
Amazon.com
Once Upon a Tart offers 225 recipes from the eponymous Manhattan shop, which, in addition to sweet and savory tarts, prepares delicious soups, salads, and muffins. Both book and shop are the work of business partners Frank Mentesana and Jerome Audureau, whose Soho store has flourished for almost a decade, providing notable quality while expanding tart-consciousness. Among the tart recipes, particularly winning are the Zucchini Tart with Curried Custard and Dried Currants; Roasted Ratatouille Tart with Herbes de Provence; Chocolate Pear Tart; and Jerome's Mother's Famous Almond Tart, a melt-in-your mouth confection. Equally good are the recipes for sandwiches, such as pork loin with frisée and rosemary-garlic aïoli; soups, including black-bean-and-pumpkin with cinnamon and ginger; scones, like honey caramel; and quick breads and cookies, such as Apple-Cranberry Muffins and Rosie's Peanut Butter Cookies.
What makes the book especially worthy is its instructive approach. The recipes themselves contain useful technical guideposts (the authors zero-in on desirable unbaked dough texture--"just past crumbly, but still holding together"), and there are many illuminative asides, both personal and to-the-point ("'Each variation on an ingredient changes the taste and texture of the cookie,' says Frank--this kind of thing excites him," is one). With its attention to the personal, the book is also something of an autobiography à deux, and readers will enjoy getting to know the authors, one very French, one solidly American. Illustrated with color photos, and with useful notes on equipment and fundamental processes, such as How to Deal with Eggplant, the book should please bakers at all skill levels. --Arthur Boehm
Book Description
A cookbook in the tradition of
The Silver Palate and
The Barefoot Contessa . . .
In New York City, famous for its food and restaurants, locals are reverential about the bakeshop and café Once Upon a Tart. For more than a decade, they have been lining up at the store mornings and afternoons, waiting patiently for their signature scones, muffins, soups, salads, sandwiches, cookies, and—of course—tarts. And pretty much since the day the café opened, patrons have been asking—sometimes begging—the proprietors for their sweet and savory recipes. Good news: the wait is over.
In
Once Upon a Tart, the café’s founders and co-owners, Jerome Audureau (a New Yorker via France) and Frank Mentesana (a New Yorker via New Jersey), go public with their culinary secrets (“We don’t have any,” says Frank. “That’s our biggest secret of all”) and recipes. They also tell their inspiring success story, from selling tarts wholesale out of a warehouse in Long Island City to opening their now-famous outpost in Soho.
In nine delicious chapters ranging from savory tarts to cookies, the authors instruct and advise home cooks on everything from how to make the flakiest tart crust (“keep the dough cold”) to making sandwiches (“condiments are key”) to how to diet (“you want half the calories, eat half the scone”).
Once Upon a Tart is packed with more than 225 easy-to-prepare recipes, including all the store classics that have earned Frank and Jerome the devotion of their customers: Caramelized-Leek-and-Celery Tart, Creamy Carrot Soup with Fresh Dill, Pork Loin Sandwich with Frisée and Rosemary-Garlic Aioli, Buttermilk Scones with Dried Currants, Banana–Poppy Seed Muffins, and Strawberry-Rhubarb Tart with Crisp Topping.
Says Frank, “We believe that deep down, everyone is a cook.” Adds Jerome, “And that a little butter in your life is a good thing.”
Customer Reviews:
Not Just TART recipes.......2007-04-11
I got this book on sale at a discount clothing store because of the fancy pictures. I enjoyed reading about the authors claim to fame while setting up the bakery.
Now, to the recipes. I tried the apple tart and it came out disasterous. This is my first tart so it could be because I'm just clumsy. I don't plan on attempting the tarts anymore. The salads had too many exotic ingredients, so I don't plan to make any of those, either.
Then, why the 4-star rating? The cookie recipes are well worth the price of this book!!!! Has anyone seen a recipe for madelines (french cookies shaped like a shell)? This book has it and it is so easy to make and you'll most likely have all the ingredients at home because it's very similar to a pancake recipe. I keep a batch in the frig and when it's snack time for the kids, I heat up the oven, fill the cookie molds and we have fresh baked madelines within 15 minutes. Warm, chewy and chunchy, nothing like the cold, dry ones sold at Starbucks. The sugar cookies are also pretty good. They come out chewy, even when slightly over baked. I love their halloween spider sugar cookies and hope to one day make my own cookie cutter.
Another happy customer.......2007-01-09
Bought it for my Mother-in-law. It is not too she she foo foo.
Great recipes and a fun read.......2006-12-05
'Once upon a tart' serves great recipes in a stylish, engaging format. First off, the recipes work. I'm an absolute novice and I've tried some of the tarts as well as some of the sweet treats with very encouraging results. The end products have been flavorful and deeply satisfying, in a rustic, charming sort of way. The writing is fun too, no frills, kinda masculine and yet with loving attention to detail!
Love the book, love the food.......2006-07-26
I got this book as a gift, and I seldom even use a cookbook.
I read every word of the book, and loved reading it. The
guys are wonderful, the instructions so helpful. Beautiful
pictures, and interesting stories. And things I always thought would be so difficult to make - aren't. All of the food when
cooked looks so gorgeous, and taste wonderful! Can't wait
to visit the actual store in Soho one day. And plan to
make absolutely every tart, and scone and sandwich etc!
And give more copies as gifts.
Don't let making a crust be intimidating!.......2006-03-05
As someone who considers herself "not a cook" I love this book! I have found making your own crust a breeze, and not time consuming, with the benefit that you know what ingredients are in it! The tarts in this book are wonderful and make a meal for days to come. Very easy instructions and a great read in itself, very well-written. Try making a tart from this book and you will be hooked!
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