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Profil für Jeffrey Harris > Rezensionen

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Beiträge von Jeffrey Harris
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Rezensionen verfasst von
Jeffrey Harris "Jeff Harris" (Seattle, WA USA)
(REAL NAME)   

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The Wisdom of the Chinese Kitchen: Classic Family Recipes for Celebration and Healing
The Wisdom of the Chinese Kitchen: Classic Family Recipes for Celebration and Healing
von Grace Young
  Gebundene Ausgabe
Preis: EUR 29,55

1 von 1 Kunden fanden die folgende Rezension hilfreich
3.0 von 5 Sternen Weak on Technique, 31. Mai 1999
The stories, recipes and information about home style Cantonese cooking have great appeal. The book strikes a balance of soups steamed and stir-fried food. The writing is a pleasure to read.
In one chapter, Grace Young, goes to great length to emphasize the need to cut food properly to achieve a balance in taste. Here is where the book fails to live up to its promise. While the author explains the need to cut food properly, she fails to provide complete descriptions, illustrations and photographs of exactly how the food should be cut. Cutting techniques for Cantonese food may not be a mystery to those who already know the dishes, but for those of us are new to Chinese cooking, they are. While there are some descriptions of how to cut in the recipes, no where are the kind of helpful, explicit details that might be learned by a novice learning French cooking by reading Jacques Pepin or Julia Child.
Pictures dealing with other aspects of preparation are also scarce. The chart identifying food is too small to be of much use. The photographs showing finished dishes are too few and, again, too small to be helpful to a novice looking for clues about a dish's preparation.


The Four Books on Architecture
The Four Books on Architecture
von Andrea Palladio
  Gebundene Ausgabe

5.0 von 5 Sternen Modern Translation Details Ancient Architectural Secrets, 1. Mai 1999
Palladio was not the first to publish a book illustrating principles of classical architecture but he was the most convincing. Palladio's finely detailed, measured wood cut illustration --reproduced at a slightly smaller scale in this translation--, made the long lost principles of Roman architecture and construction easy to understand.
In his Four Books of Architecture of 1570, Andrea Palladio balanced illustrations of ancient Roman construction, that he had drawn from observing ruins, with brief, straightforward practical interpretations of historical descriptions of Roman architectural design and construction from Vitruvius's First Century BC Treatise on Roman And Greek architecture, which had been found a century before in a Swiss monastery. To this treatise on Roman architecture, Palladio added examples of his own imaginative designs to demonstrate how ancient principles of engineering, planning, construction and decoration could enhance public and private buildings of his day.
Palladio's successful Four Books were published and translated many times. They became one of the most cited references for architects in the West, where they dominated architectural studies until academic training for architects became standard in the 19th century. Variations on Palladio's designs are everywhere. Thomas Jefferson's house, Montecello, is one of the best known examples in the U.S.. Jefferson owned a copy of Palladio's 1570 edition of the Four Books.
Robert Tavernor and Richard Schofield's well written, carefully annotated scholarly, 1997 translation of Palladio's Four Books --the first new English translation since 1738-- from MIT Press is a pleasure to read for what it reveals much about both great principles and fine detail of classical design and construction practices. The text explains how Palladio organized rooms in urban palaces as well as how he arranged living, storage and work areas in his rural villas to take advantage of the climate. Practical details about construction include building foundations, sizing windows, designing classical columns as well as instructions for to selecting and harvesting timber: Cut trees only in the fall after the sap has run out. Cure the lumber, covered with excrement, under a shelter for two years to prevent rot.
The text also details how to quarry, cut and set stone --always in place--, how to prepare cement, mortar and concrete and how to build masonry formed concrete walls, as the Romans did. The reinforced masonry used today is the same in principle as Roman walls. We have merely modified the pratice in this century with larger hollow bricks, Portland cement and steel reinforcing.
It's not possible to understand Roman and modern architectural history in the West or building technology with without studying Palladio. Original editions of Palladio's 1570 book are available in a few rare book libraries. Occasionally a copy turns up in rare book auctions. Robert Tavernor's new English translation of the Four Books makes Palladio accessible to modern English readers.


Julia's Menus for Special Occasions: Six menus for special celebrations--from a cocktail party to a buffet dinner.
Julia's Menus for Special Occasions: Six menus for special celebrations--from a cocktail party to a buffet dinner.
von Julia Child
  Gebundene Ausgabe
Preis: EUR 17,09

5.0 von 5 Sternen Ambitious, imaginative, delicious menus ., 14. März 1999
This book was for me a primer. I enjoyed cooking, knew a few basics, had the time and desire, but lacked experience to put together elegant, imaginative, satisfying and most important, delicious meals for special occasions. In spite of its ambitious menus with fancy hors d'oeuvres and desserts, this book was a patient teacher.
The cooking instructions were friendly, but detailed enough for anyone to get first rate results, even the first time. I committed to heart a few of the basic recipes, like the poached pairs and the caramel sauce, that I found myself making over and over again on whims. It helped me gain confidence to experiment; I applied the candied orange rind confetti from the book's orange slices and blueberries, to grapefruit sorbet and created a new hit. That led to experiments with the details of other courses and finally the menus themselves.
Julia's "Menus for Special Occasions" is an important resource in my kitchen. It's a constant inspiration. I recommend it for any who does not already have it, or its earlier incarnation as two separate volumes: Julia Child & Company, and Julia Child & More Company.


Ben and Jerry's Homemade Ice Cream and Dessert Book
Ben and Jerry's Homemade Ice Cream and Dessert Book
von Ben R. Cohen
  Taschenbuch
Preis: EUR 9,05

4.0 von 5 Sternen Good Tasting Recipes with Fresh Ingredients Fun to Make, 1. Dezember 1998
Who doesn't like Ben and Jerry's premium commercial Ice-cream? The recipes in this book are for their familiar flavors and more. All ingredients are fresh and pure. There is plenty of unusual detail in the book. For example, who else bothers to mention that it takes some fresh lemon juice to restore a tanginess to the all too sweet flavor of over-ripened bananas in banana ice-cream?
Unfortunately, Ben and Jerry are shy about providing techniques for refining the texture of the homemade version. But then why should they know them? They make ice-cream with commercial coolers. For refined techniques specific to homemade ice-cream, you will need to look elsewhere, like Liddle and Weir's "Frozen Desserts".


Ben and Jerry's Homemade Ice Cream and Dessert Book
Ben and Jerry's Homemade Ice Cream and Dessert Book
von Ben R. Cohen
  Taschenbuch
Preis: EUR 9,05

2 von 3 Kunden fanden die folgende Rezension hilfreich
4.0 von 5 Sternen Good Tasting Recipes with Fresh Ingredients Fun to Make, 1. Dezember 1998
Who doesn't like Ben and Jerry's premium commercial Ice-cream? The recipes in this book are for their familiar flavors and more. All ingredients are fresh and pure. There is plenty of unusual detail in the book. For example, who else bothers to mention that it takes some fresh lemon juice to restore a tanginess to the all too sweet flavor of over-ripened bananas in banana ice-cream?
Unfortunately, Ben and Jerry are shy about providing techniques for refining the texture of the homemade version. But then why should they know them? They make ice-cream with commercial coolers. For refined techniques specific to homemade ice-cream, you will need to look elsewhere, like Liddle and Weir's "Frozen Desserts".


Frozen Desserts: The Definitive Guide to Making Ice Creams, Ices, Sorbets, Gelati, and Other Frozen Delights
Frozen Desserts: The Definitive Guide to Making Ice Creams, Ices, Sorbets, Gelati, and Other Frozen Delights
von Caroline Liddell
  Taschenbuch

1 von 1 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen Excellent techniques for refining homemade icream, 1. Dezember 1998
I bought "Frozen Deserts" a few weeks after a friend gave me an electric ice-cream maker for my birthday. The first batches, made from recipes in my otherwise dependable fanciest cookbooks, had been disappointing and I was desperate for help. The Liddel and Weir book taught me techniques that improved the results. I now can make first rate frozen desserts, sorbet and gellato even from less detailed recipes found in other cookbooks.
Liddel and Weir's strength is the detailed techniques using only simple fresh ingredients. Those techniques, along with the recipe for Italian strawberry gelato with balsamic vinegar are worth the small price of the book.
--One warning on taste: US cooks may want to substitute freshly squeezed juice and candied citrus rind for cooked juice and raw citrus peel that the authors use for lemon and grapefruit sorbets.--
Indulge yourself in their many recipes for chocolate ice-cream and vanilla ice-cream. They are rich, smooth, custardy and delicious. This cookbook is a must for anyone serious about learning to make gourmet quality homemade ice-cream.


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