History: Fiction or Science? (Chronology, No. 1)

Book Description

Recorded history is a finely-woven magic fabric of intricate lies about events predating the sixteenth century. There is not a single piece of evidence that can be reliably and independently traced back earlier than the eleventh century. This book details events that are substantiated by hard facts and logic, and validated by new astronomical research and statistical analysis of ancient sources.

Customer Reviews:

Calculations are only as good as your numbers.......2007-08-03

Yes, we can all agree that mainstream history is nearly 100% BS due to politics, economics, ego, problems with dating techniques, and various conspiracies. Agreed. But, I've been researching the distinct possibility that human history (in terms of civilizations) are much more ancient than we've been told, so coming across this book was very interesting to me. I wondered how Fomenko could be wrong (if at all) because he is very persuasive in his presentations. Then it dawned on me. If at previous times in prehistory, due to the various catastrophies that are well documented (comets, asteroids, planetary disruptions, plasma discharge, pole reversals, etc) the Earth was in a different position in relation to the sun, different tilt on its axis, different orbit, different rotation (in terms of velocity and DIRECTION), and the continents were in different positions, then would this not cause the ancients to see the sky (constellations) differently? In other words, is Fomenko making erronious assumptions about the physics of the Earth in pre-history, which then corrupt his data with regards to dating the relevant astrology? The last event to seriously disrupt our planet occured roughly 3500 years ago, according to other good researchers, so is it possible Fomenko has been confused by this? The vastly different physics of our planet in the not so distant past may explain this confusion, which is not to say the "mainstream" version of history is correct; on the contrary. I am not an expert in these fields, but wanted to see if this idea could spark discussion.

Pants on fire?.......2007-07-19

Will people ever read before spamming? Yes, Jesuits could not rewrite world history alone, they had help. Anyway, Dr Prof Acad A.Fomenko does not point to jesuits as the driving force of world wide history manipulation in published volumes 1,2,3;, actually he barely mentions the poor devils. Check it with 'Search inside' feature, please. China is rarely mentioned either, in fact, Dr Fomenko is completely eurocentric. Right, his theory contradicts all mainstream schools of history, because in their actual state they are all built on blatantly erroneus chronology. You don't need a mysterious cabal (conspiracy) to falsify history, the falsification is its modus operandi. It is inherent to history(ians) to falsify (distort) events, as it is inherent to humans to boast as it is inherent to power (authority) to legimize itself by referrring to glorious past made to its own order. Dr Prof Fomenko and team have identified scores of instances of such manipulation in Russian, European, etc.. history, and delivered valid statistical proof thereof. His own 'reconstruction' is completely another story. Forget c14 as a valid method of dating. W.Libby has initially discovered a brilliant method of INDEPENDENT dating. Too bad, c14 method has become a joke after a forced marrige with dendrochronology with consensual chronological scale inbuilt. Radiocarbon method can't stand blind tests, but is so very productive as a rubberstamp.

Accepted History & Chronology Must Be Changed. .......2007-04-09

There is no doubt that history as most know it is a sham, & institution's version of History both University & Church is fradulent & inaccurate. Everything was established with an agenda, The real "Dark Ages" are now when we have access to incredible amounts of information past authorities & more important 'common folk' didn't have but our institutions & educators are slow to evolve because of what has ignorantly & arrogantly been taught for too long. This is on many subjects not just Chronology.

For anyone to question "Why would a Mathematician have anything credible to say of History?" The answer is from Dr. Fomenko's preface in the book: "It would be worthwhile to remind the reader that in the XVI-XVII century Chronology was considered to be a subdivision of Mathematics." These volumes could possibly be some of the most important works to date & should be read by everyone with an interest in History, especially professors & educators who have a duty to the public. I have read both books & must say that 'Chronology 1' has some very eye opening & revolutionary information. Even if these volumes are part true the implications are profound & opens the doors to further investigations & questions which must be done. I speak several different lanquages & must say the logic Dr. Fomenko uses with "inflection" of words & words being read from left to right in one region & right to left in another then written backwards, the removal of vowels & get down to basics of words, or different cities & locations having the same name etc. is correct. Vowel usage has always been optional & varied, actually complicating linquistics & study. The first thing one has to understand is that words never had a fixed spelling in history like we do now, the spelling of words was mutable & regional, as well as names & titles of people were vast, varied & changed, NOTHING WAS FIXED or understood linear. Matters of Life & Death as well as financial profiteering yesterday & today were & are made with ignorant, illogical & conspiratorial views of history & reality, it's time people get closer to the Truth & society collectively grow up.

Very Interesting.......2007-03-07

It is a good proposal and I believe it will mature into something even better in the future. I think it deserves to be read.

History as Science Fiction.......2007-01-10

Anatoly Fomenko has written a very intriguing book, full of pictures, charts, and computer 'proof' of his thesis: backwards of AD900 we don't really know what happened or when. Between AD900 and AD1600 there is more certainty, but there is still a lot of fuzzy ground, and things don't get reliable until we get past the 1600's where the printing press made it very difficult for the perpetrators of this timeline manipulation to change anything that had been committed to print. The Dark Ages did not happen. Books were burned for a reason. One organization has doubled the actual length of its existence by expanding the real chronology. Read why.

I had always wondered why Christ died about AD33 and yet men waited until the 11th century to form the Knights Templar, the Cathars, etc and go after the Holy Land by force. Why the 1000 year gap? Turns out there wasn't more than a 10-12 year gap and he proves it using astronomy. This also implies that the planet is not as old as we have been told, and current Christian and other creationist scientists are already championing that idea without being aware of Fomenko's book. The two groups, creationist scientists and the Russian mathematical analysts corroborate each other. Fascinating.

Of course, all this flies in the face of what we have been told traditionally is the 'proper' chronology of western civilization, and most readers will experience 'cognitive dissonance' in reading this book. It means that our history going backwards from AD1600 becomes progressively more incorrect and unreliable until it cannot be trusted at all... in the space of 700-800 years.

Naturally, the curious, open-minded reader will want to know WHO did this, WHY, and did any of the events we think of as really ancient ever happen?
Dr. Fomenko is a respected scientist/mathematician at Moscow State University who has already answered these questions to the satisfaction of his initially skeptical colleagues. Most of them are now believers, a few still refuse to believe (the usual diehards), and of course the western press has ignored Fomenko's work -- for obvious reasons when you read the book. The ones who perpetrated this chronology ruse have a lot to answer for. They are still with us. That's why this book is a well-kept secret.

I gave the book a 4-star rating because I was unable to check out some of his claims; those I checked were as he said. But if even 1/3 of his claims are true, this punches a big hole in what we think is our history, the meaning of western civilization, our educational process (for repeating the ruse as gospel), and the trustworthiness of the organization that perpetrated this ruse, well-intentioned or not.

This book relates to current research into a Young Earth paradigm, to John Keel's discoveries about our planet, and Fr Malachi Martin's insights (in his now out-of-print books). We are indeed sheep who are manipulated and kept ignorant -- for a reason. While knowing what these men have to say may be the "booby prize" (as in: 'what can you do with this knowledge?'), it will provide interesting reading. Didn't someone say: "...and the Truth will set you free."?? For you to judge if this book contains the truth.

In the Kennedy Kitchen: Recipes and Recollections of a Great American Family

Average customer rating:

Buy it!
Jini
Good Enugh to Eat!
Fabulous Craftmanship!
Unbelievable Book!!

In the Kennedy Kitchen: Recipes and Recollections of a Great American Family
Neil Connolly , and Elizabeth Benedict
Manufacturer: DK ADULT
ProductGroup: Book
Binding: Hardcover

History | Gastronomy | Cooking, Food & Wine | Subjects | Books

General | Cooking, Food & Wine | Subjects | Books

Reference | Cooking, Food & Wine | Subjects | Books

Eating Royally: Recipes and Remembrances from a Palace Kitchen
American Legacy: The Story of John and Caroline Kennedy
The Summer Shack Cookbook: The Complete Guide to Shore Food
The Deen Bros. Cookbook
Christmas with Paula Deen: Recipes and Stories from My Favorite Holiday

ASIN: 0756626420

Book Description

The famed compound at Hyannisport was the Kennedy family's favorite place to relax, and Rose Kennedy's kitchen was the central gathering place. Everyone--including Jackie Kennedy Onassis, JFK Jr., Caroline Kennedy, Maria Shriver, and Arnold Schwarzenegger--came wandering in the back door to visit Rose. Her chef, Neil Connolly, always made sure there was lobster salad, potato salad, and a platter of roast chicken in the fridge, and in this book, he brings these and other favorites to your home. Included in this cookbook are Kennedy family photos and anecdotes collected personally by Neil.

Here he shares an exclusive recipe from the Kennedy kitchen with us:

Sugar Tuile

These thin, crisp cookies can be cooled flat, but here they are formed into edible cups that can hold ice cream, chocolate mouse, or fresh berries. Note that the cookies are baked in two batches, so that you have time to mold them while they are still warm and soft.

Makes about 8 cookie cups

1 stick (4 ounces) butter, at room temperature
1/2 cup sugar
1/2 cup all-purpose flour, sifted
6 egg whites
1/2 teaspoon vanilla extract 1. Preheat the oven at 375 degrees F. Line 2 large baking sheets with parchment paper and draw four circles 5 inches in diameter on each piece of paper.
2. Invert four heatproof, 2-inch-wide glasses or cups on the counter so they are ready when the tuiles come out of the oven.
3. In a mixing bowl, beat together the butter and sugar until light and fluffy. Add the sifted flour, egg whites, and vanilla. Beat until well blended.
4. Spoon the batter into the circles on one baking sheet and spread to the edges with an offset spatula. The batter will be very thin.
5. Bake the tuiles for 5 to 6 minutes, or until the edges become golden brown.
6. Remove from the oven and immediately use a wide spatula to invert each tuile over a glass. Using a mitt, gently press to form into a cup shape. As soon as the tuiles are set, gently lift them off the glasses.
7. Whisk the batter briefly and form the remaining 4 tuiles. Bake and form as directed above. When all the tuile cups are cool and set, store in a covered container until ready for use.

Customer Reviews:

Buy it!.......2007-07-16

I bought this book as one of our prizes for out annual 4th of July races. I skimmed it and copied a few recipes before placing it on the prize table. Wonderful stories with every recipe. The three recipes I made have been excellent. The meatloaf is the best I've tasted and easy to make.

I plan on ordering another copy for myself and trying more recipes.

Jini.......2007-06-11

I live about ten miles from the compound and own over 2,000 cookbooks and this is one of the best I've ever seen. It has receipes that are easy to follow with ingredients that are readily available and is both current and traditional. It's the best addition to my collection in a long time.

Good Enugh to Eat!.......2007-05-22

the stories are fun tio read, and the recipes are easy to follow. I've tried a few, and they've been delicious, despite my limited culinary skills! I gave copies to my daughters-in-law for Mother's Day, and I've heard no complaints. It's beautiful to look at, too--and that alone makes it a worthwhile acquisition.

Fabulous Craftmanship!.......2007-05-09

It is apparent that a tremendous amount of work went into the development of this book. The pictures and narration is eloquent and extremely vivid. It's a wonderful book to have around the house for guests to look through and spark conversations, and for hosts to refer to for food preparations. This book is truly amazing!

Unbelievable Book!!.......2007-05-09

This book is a winner! It is filled with recipes to make any occasion special- from breakfast to dinner. I enjoyed reading the stories in the book. The recipes are easy to follow, and would make a lasting impression at any party or get together. I highly recommend this book for a gift or just to add to your collection!!

Federal Style Patterns 1780-1820 with CD-Rom

Average customer rating:

Book has given me some ideas
A Great Book for Sure, Including Strong Support from Authors
Elegant, exhaustive and authoritative

Federal Style Patterns 1780-1820 with CD-Rom
MaryBeth Mudrick , and Lawrence D. Smith
Manufacturer: Wiley
ProductGroup: Book
Binding: Hardcover

General | Architecture | Professional & Technical | Subjects | Books

Reference | Architecture | Professional & Technical | Subjects | Books

Historic Preservation | Architecture | Professional & Technical | Subjects | Books

General | Interior Design | Home & Garden | Subjects | Books

Look Inside Home & Garden Books | Trip | Specialty Stores | Books

All Amazon Upgrade | Amazon Upgrade | Stores | Books

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All Titles | Qualifying Textbooks - Fall 2007 | Stores | Books

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Professional | Qualifying Textbooks - Fall 2007 | Stores | Books
Similar Items:

Classic America: The Federal Style and Beyond
Traditional Construction Patterns: Design and Detail Rules-of-Thumb
American Furniture: The Federal Period in the Henry Francis Du Pont Winterthur Museum (Winterthur Book)
Adam Style (Life Style)
Creating a New Old House: Yesterday's Character for Today's Home (American Institute Architects)

ASIN: 0471694193

Book Description

The detailed, clearly illustrated guide to federal patterns

Federal Style Patterns 1780-1820 is a single-source book of pattern drawings illustrating the form, character, scale, and proportion of Federal Style ornament and detail built in New England primarily from 1780 to 1820.

Conveniently organized in sections for cornices, door and window casings, chair rails, baseboards, mantels, and fences, Federal Style Patterns 1780-1820 features 300 detailed line drawings that are useful to architects, interior designers, and preservationists. An accompanying CD-ROM contains the drawings in the following formats: vector PDF, Postscript, DXF for PC, and PowerCadd for Mac.

Federal Style Patterns 1780-1820 offers architects and interior designers a fresh look at this uniquely American style to provide a springboard for design inspiration and new ideas.

Customer Reviews:

Book has given me some ideas.......2007-03-30

The book is well illustrated and true to the topic. I thought a little too much time was spent on the dimensions of the illustrated work in how the book need to be adjusted for the size of the book and not any time spent explaining how the woodworkers of the time accomplished the work, Example how was a flute cut with the top end round and the bottom end flat. How are tongues added to a fluted column? There are no explanations of the wonderfully illustrated woodworking just where the work is located and how to measure the work.

A Great Book for Sure, Including Strong Support from Authors.......2007-01-22

"Federal Style Patterns 1780-1820" is the culmination of an astounding research project. The detailed drawings are based on design elements from homes built during the Federal Era in the New England region, and include detailed images of cornices, door and window casings, chair rails, baseboards and more.

All drawings are captured in a variety of formats on a CD-ROM that comes with the book, which is a helpful tool for modern day designers hoping to faithfully reproduce the elegance of Federal Style architecture.

For some time now, I have been fascinated with the Federal Style, so much so that I decided to decorate and furnish my new office as if it were a page from history, circa 1815. I was a bit confused how to adapt a door arch to my particular circumstance, so I e-mailed the authors of this book, MaryBeth Mudrick and Lawrence D. Smith, for advice. I was most pleased with the prompt and professional reply I received from them. Throughout the duration of my project, which stretched out for many months, MaryBeth and Lawrence provided invaluable guidance at many critical junctures, always with patience and a friendly touch. With my copy of their text close by at all times, these pros led me toward a Federal Style look that far exceeded my original expectations. Thomas Jefferson would have felt right at home!

Elegant, exhaustive and authoritative.......2005-09-13

Oh, this is an elegant book, with highly detailed drawings of every molding, mantels, doors, room designs, etc. that you can imagine, all in the beautiful American Federal Style. In this book, you can 'invade' historic homes and 'walk out' with measured detailed drawings of all of the best features -- without anyone catching you in the act.

The New England Clam Shack Cookbook: Favorite Recipes from Clam Shacks, Lobster Pounds & Chowder Houses

Average customer rating:

This book is exactly what I was looking for
Wherever You Are....You Too Can Enjoy New England!!!
perfect New England vacation companion
Like a trip to the shore
tastes like home

The New England Clam Shack Cookbook: Favorite Recipes from Clam Shacks, Lobster Pounds & Chowder Houses
Brooke Dojny
Manufacturer: Storey Publishing, LLC
ProductGroup: Book
Binding: Paperback

General | Baking | Cooking, Food & Wine | Subjects | Books

General | Cooking, Food & Wine | Subjects | Books

Dishing Up Maine: 165 Recipes That Capture Authentic Down East Flavors
The New Legal Sea Foods Cookbook
50 Chowders: One Pot Meals - Clam, Corn, & Beyond
Recipes from a Very Small Island
Lobster at Home

ASIN: 1580174736

Book Description

Stop any Yankee on the street and ask the name of his or her favorite restaurant, and you'll be directed to a Connecticut clam shack . . . or a Maine lobster pound . . . or a Massachusetts chowder house. In these rustic eateries, you find the freshest seafood prepared according to classic, decades-old, family recipes. Mountains of whole-belly fried clams. Steaming bowls of rich, creamy chowder. Sweet lobster boiled in seawater. Fresh, succulent cod fillets fried golden brown.

In THE NEW ENGLAND CLAM SHACK COOKBOOK, author and native New Englander Brooke Dojny presents traditional New England fare as it is served up in 25 classic seafood eateries. With a little cajoling, Dojny managed to get the owners to reveal their recipes for such Yankee favorites as chowder (clear, red, and white), lobster rolls, fried clams, sweet New England crab, broiled mackerel, and garlicky mussels. Then there are the side dishes: perfect cole slaw and onion rings, pickled beets, and red bliss potato salad. Of course, no book on Yankee cuisine would be complete without a chapter on those famous New England desserts - apple crisp, Indian pudding, wild blueberry pie, whoopie pies, and a whole lot more.

Along the way, Dojny weaves together the history of these restaurants with local lore. She profiles fishermen and cooks. She weighs in on the Great New England Seafood Debates: red chowder vs. white chowder vs. clear chowder; batter-fried clams vs. crumb-fried clams. Scattered throughout the book are sidebars that offer practical advice on how to re-create great New England seafood in your own kitchen: the proper way to clean and shuck clams, the basics of frying fish fillets. THE NEW ENGLAND CLAM SHACK COOKBOOK will make you want to drop what you're doing, grab your car keys, and head for the New England coast. <

Customer Reviews:

This book is exactly what I was looking for.......2004-05-28

Great, fun book for those of us who know and love New England clam shacks. It's fun to read and to look at, brings it all back to you about what fun those places are, and what a vanishing breed, and if you care to make some of the recipes, why they're there as well. Excellent book, in every aspect, and would be a fun gift book or memorabilia from travels to New England. Just love it. Very light-hearted content and lovely visual presentation, but informative as well. Nothing boring here.

Wherever You Are....You Too Can Enjoy New England!!!.......2003-06-29

One year before I moved to Maine, I was visiting a friend in Yarmouth and we went for seafood at Harraseeket Lunch and Lobster. I was hooked! The meal consisted of 2 lobsters, fries and fresh native corn. The place was also packed, itself a tribute to the popularity of the food served there. The fried clams are dipped in batter which the people 'from away' aka tourists, seem to prefer. You can also purchase fresh shellfish for the home clambake or lobster boil.

I am a SCUBA diver and the cove near Two Lights Lobster Shack is a great place at high tide. And no dive could be complete without a lobster roll from the Lobster Shack. In fact, the opening and closing dates for this establishment are announced in the local paper...sure signs of the arrival of spring or fall.

Clam shacks are 'real' seafood restaurants. They aren't fancy but the food is outstanding. Brooke Dojny has captured the essence of this New England cuisine and provides a wonderful insight to this uniquely Yankee culinary tradition. Lest you think that this book is only about seafood, there are chapters about chicken, sides and desserts. After all, what's a seafood dinner without a good cole slaw?

Ms. Dojny also covers in detail the differences and preferences of various regions within New England. For instance, Maine folks prefer chowder made with soft-shell clams and milk(with a little cream for a thicker base) while in Massachusetts, hard-shell clams called quahogs are used along with milk and flour for thickening. Southern New England features clear or red chowders with hard-shell clams and tomatoes. Mainers consider it heresy to serve 'that red stuff' and you won't find it unless you make it yourself.

Chowders aside, the book is easy to read and a wealth of information about New England. Did I say that the recipes are great too? There is even a recipe for Whoopie Pies!! No cook in this region is without a recipe for them and if you haven't tried one, buy the book or stop by Harraseeket Lunch and Lobster for a scrumptious treat!

In short, buy the book! That way you won't have to wait until spring to enjoy this delicious fare.

perfect New England vacation companion.......2003-06-27

If you are going to new England this summer, be sure to take along this book. It's a combination of tour guide, restaurant guide and beach read. Following the clam shack trail provides a perfect itinerary for the trip. I can't say that I ate in all of the places suggested, but enough of them to recognize that Ms. Dojny knows what she's talking about. This stuff is the perfect summer food. (and cheap!)

You'll also find the edit informative and fun. I recommend it highly. Hope that she does New Jersey next.

Like a trip to the shore.......2003-06-26

Brooke Dojny is in her element with this book. A love and expert on all things "New England", Brooke is especially knowledgeable and passionate about the clam shacks that dot and define the New England coastline. Even if you live 3,000 miles from New England, this book will bring you right to the "shore" with each and every recipe.

tastes like home.......2003-06-24

As a transplanted New Englander I am thrilled with this cookbook. I have access to all the products, but just couldn't make them taste the way I remembered. My mom sent me this cookbook and now I am making Spanish lobster taste like Maine and Spanish clams taste like steamers. And to people here clam chowder is a revelation! I am using these recipes at dinner parties and my friends here think I have created something new! Little do they know this is just exactly what it tastes like on the East Coast!

The Tasha Tudor Cookbook: Recipes and Reminiscences from Corgi Cottage

Average customer rating:

The Tasha Tudor Cookbook
Not quite what I expected
Tasha Tudor's World -- a birdseye view!
Return to Grandmother's kitchen
Beautiful!

The Tasha Tudor Cookbook: Recipes and Reminiscences from Corgi Cottage
Tasha Tudor
Manufacturer: Little, Brown and Company
ProductGroup: Book
Binding: Hardcover

General | Baking | Cooking, Food & Wine | Subjects | Books

General | Cooking, Food & Wine | Subjects | Books

Reference | Cooking, Food & Wine | Subjects | Books

THE PRIVATE WORLD OF TASHA TUDOR [first print] 1st Ed.
Tasha Tudor's Garden
Tasha Tudor's Heirloom Crafts
A Time to Keep: The Tasha Tudor Book of Holidays
Forever Christmas

ASIN: 0316855316

Customer Reviews:

The Tasha Tudor Cookbook.......2007-07-23

This book is so charming. The artwork is lovely and the recipes are good too. It's a book to use and treasure for years to come.

Not quite what I expected.......2007-06-26

I bought this more for nostalgia, so in that case it gets 5 stars for pictures and memories. Most of the recipes are modern, yet impractical. There are a few that I would say are great heirloom recipes, but that's all.

Tasha Tudor's World -- a birdseye view!.......2007-06-03

Anything by Tasha Tudor is a work of art! Her illustrations, and down to earth practicality, is revealed -- upclose -- in this delightful book! This is the kind of book you can give a little girl of any age -- even 99!

Return to Grandmother's kitchen.......2007-05-07

Tasha Tudor's cookbook makes you long for the past when your grandmother taught you how to make the perfect pie crust. Ms. Tudor's own illustrations add to the charm of a book that reminds you of happy times spent in the kitchen. Her recipes and personal stories encourage you recreate that time with your own children and grandchildren.

Beautiful!.......2007-01-09

The recipes are great, but what I loved more are the beautiful illustrations.... This is a book I will keep for my grandchildren.

Discourses on Art: New edition (Paul Mellon Centre for Studies in Britis)

Average customer rating:

Discourses on Art

Discourses on Art: New edition (Paul Mellon Centre for Studies in Britis)
Sir Joshua Reynolds
Manufacturer: Paul Mellon Centre BA
ProductGroup: Book
Binding: Paperback

General | History & Criticism | Arts & Photography | Subjects | Books

Criticism | History & Criticism | Arts & Photography | Subjects | Books

General | Reference | Arts & Photography | Subjects | Books

General | Instructional & How-To | Arts & Photography | Subjects | Books

General | Painting | Arts & Photography | Subjects | Books

General | Arts & Photography | Subjects | Books

All Titles | Qualifying Textbooks - Fall 2007 | Stores | Books

Arts & Photography | Qualifying Textbooks - Fall 2007 | Stores | Books
Similar Items:

The Practice and Science of Drawing
The Human Figure
Artistic Anatomy (Practical Art Books)
The Analysis of Beauty (Paul Mellon Centre for Studies in Britis)
Principles of Art History

ASIN: 0300073275

Customer Reviews:

Discourses on Art.......2000-03-15

This book is the definitive book on the thought behind Art. It states the thought procces, and the Art and Science dualisum of the last 600 years and the reasons behind it all. If you want to be a real artist, this is the way to go. It speaks of truth and genius.

"The natural appetite or tast of the human mind is for Truth"

"Art is a point of view, Genius a way of seeing."

If the artist can grasp the truths in this book they will recieve the keys to the kingdom!

Best of the Best from New England: Selected Recipes from the Favorite Cookbooks of Rhode Island, Connecticut, Massachusetts, Vermont, New Hampshire,
Average customer rating:
Best of the Best from New England: Selected Recipes from the Favorite Cookbooks of Rhode Island, Connecticut, Massachusetts, Vermont, New Hampshire,

Manufacturer: Quail Ridge Press
ProductGroup: Book
Binding: Plastic Comb

General | Baking | Cooking, Food & Wine | Subjects | Books
General | Cooking, Food & Wine | Subjects | Books
New England | U.S. Regional | Regional & International | Cooking, Food & Wine | Subjects | Books
Similar Items:

Best of the Best from South Carolina: Selected Recipes from South Carolina's Favorite Cookbooks

Best of the Best from California: Selected Recipes from California's Favorite Cookbooks

Best of the Best from Louisiana

Best of the Best from Pennsylvania: Selected Recipes from Pennsylvania's Favorite Cookbooks (Best of the Best Cookbook)

Best of the Best from Georgia: Selected Recipes from Georgias Favorite Cookbooks

ASIN: 093755250X

Book Description

Welcome to New England...a land of stately lighthouses and craggy coastlines; of white church steeples and breathtaking fall leaves; of friendly country stores and romantic old inns; of winding mountain lanes and thriving cities. And from this glorious setting, over 500 recipes have been collected to capture the marvelous cuisine of the New England states of Rhode Island, Connecticut, Vermont, Massachusetts, New Hampshire, and Maine.

One hundred and seven of New England's most popular cookbooks have been selected to contribute their favorite recipes to this remarkable collection, Each chosen recipe is a time-honored, proven favorite that typifies New England cooking.

Included are famous New England recipes such as Seafood Chowder, Lobster Stew, Steamed Clams, New England Boiled Dinner, Mulled Cider, Indian Pudding, Molassas Cookies, Cranberry Chutney, Beach Plum Jelly, and of course, Boston Baked Beans and Stemed Brown Bread. Also there are outstnading recipes ranging from traditional to trendy, including microwave, low-cal, crockpot, cooking on the grill, do-ahead, gourmet and quick-to-fix recipes for today's cooks.

These favorite recipes are complemented by photographs and interesting quips about the history, food, and folfklore of New England.

Let these superb recipes from outstanding New England cookbooks invite you into delightful, delicious New England...The Best of the Best from New England.

The New England Cookbook: 350 Recipies from Town and Country, Land and Sea, Hearth and Home
Average customer rating:

Ordering a Book

Addicted to recipes

Bring New England home

Truly a taste of New England

GET READY FOR SECONDS. AND THIRDS. AND ...

The New England Cookbook: 350 Recipies from Town and Country, Land and Sea, Hearth and Home
Brooke Dojny
Manufacturer: Harvard Common Press
ProductGroup: Book
Binding: Paperback

General | Cooking, Food & Wine | Subjects | Books
New England | U.S. Regional | Regional & International | Cooking, Food & Wine | Subjects | Books
Similar Items:

The New England Clam Shack Cookbook: Favorite Recipes from Clam Shacks, Lobster Pounds & Chowder Houses

Old-Time New England Cookbook

Best of the Best from New England: Selected Recipes from the Favorite Cookbooks of Rhode Island, Connecticut, Massachusetts, Vermont, New Hampshire,

The New England Table

Durgin-Park Cookbook: Classic Yankee Cooking in the Shadow of Faneuil Hall (Roadfood Cookbook)

ASIN: 155832139X

Amazon.com

Apart from Native American cooking, the dishes of New England are our country's most venerable. Brooke Dojny's The New England Cookbook offers more than 350 recipes, including traditional favorites such as Boston Clam Chowder as well as unexpected pleasures such as Athena Diner Avgolemono. Many of these come from the immigrants who have made New England their home over the years. Because Dojny has cast her recipe net widely, the book is comprehensive; readers interested in a complete view of Northeast cooking, and those seeking simple recipes for good food--plain to reasonably fancy, old-fashioned to contemporary--will welcome the book.

In chapters devoted to dish types, from starters to desserts, Dojny reveals a compelling culinary repertoire. Among her selection, cooks will want to try Vermont Chicken and Leek Pie with Biscuit Crust, Rosemary Grilled Bluefish with Rosemary Lime Butter, and North Fork Crusty Pan-Seared Scallops. A chapter on sandwiches and pizzas includes such savory temptations as Portuguese Chourico, Peppers, and Onion Grinder and Famous New Haven White Clam Pizza; one of two bread-baking chapters offers breakfast specialties such as Berkshire Puffed Apple Skillet-Baked Pancake. Dojny's dessert recipes are particularly attractive, presenting the likes of Hester's Sour Lemon Pudding Cake, Hungarian Crêpes with Walnut Filling and Warm Chocolate Sauce, or the eloquently simple and good Best Maine Blueberry Pie.

With anecdotal sidebars and a list of sources for down-home ingredients, the book invites the solid, flavorful American cooking that is our principal culinary heritage. --Arthur Boehm

Book Description

In he New England Cookbook , Brooke Dojny picks up the strands of culinary influence and provides, in 350 recipes and plenteous anecdotes, a portrait of the way New Englanders cook today.

Customer Reviews:

Ordering a Book.......2007-01-06

Just wanted you to know that I have had trouble ordering "The New England Cookbook". Amazon took my order but kept delaying their shipment of it, saying that they were out of stock (and kept pushing the date forward). I waited patiently for 2 months, then decided that they did not have the item they claimed was in stock.

This was not the first time I have had problems with Amazon. If they have the product they ship immediately, but if they don't.....

Sue in Illinois

Addicted to recipes.......2006-07-19

Let me start off by saying that I returned the book and never tried a recipe. I was stunned by how mundane and unsophisticated the recipes are. The cookbook reminded me of one of those fundraising cookbooks put together by schools and churches where everyone contributes one recipe. The reviews were so good I was expecting something exciting and innovative but instead it was filled with dishes that are as common as dirt. If you own Fanny Farmer you already have everything in this cookbook. I grew up on Buzzard's Bay in Massachusetts and I was looking forward to some real New England favorites. The clam chowder recipe was not as good as one I already posses and the author advocates corn meal on her fried clams. No thanks.

If you are looking for easy recipes that may or may not be authentically New England this may be a good cookbook for you. If you are a gourmet cook looking for sophisticated regional fare I say keep looking.

Bring New England home.......2004-06-21

I bought this book after my trip to New England, and I was not disappointed. I love to cook, and I prefer cookbooks written by professionals who know the difference between restaurant cooking and home cooking, know history of cuisine they present, and share personal stories. All of the above I found in the Brooke Dojny's book. I have tried 15 recipes over the past 6 weeks, and all of the results came out terrific and tasting very much like what I ate in Connecticut, Maine, and Massachusetts. I also find the recipes that I have tried to be very easy to follow. Following the recipe for Italian veal piccata, I produced the dish that tastes better than in most Italian restaurants in California and other parts of the States. The recipe for meat loaf is simply the best available! I also appreciate all the forewords and notes for recipes.

Many recipes are quite versatile. For example, the sauce for crab cakes is excellent for many fish or poultry dishes. Even if you serve it with boiled chicken or beef that you used for making broth, the dish becomes excellent instead of being something rather bland and eaten out of frugality and necessity :). This sauce can last in a refrigerator, too.

This book appears to be very helpful when planning a dinner, whether it is a special occasion dinner or just a middle of a week meal. All recipes have specifications as up to which step a cook can prepare a dish in advance. I recently made a sea food feast for my husband's birthday in a middle of a week, and I used this book's recipes only. The feast was spectacular and original, and I was able to do all the shopping and preparations ahead on a previous evening. On the actual celebration day I just spent an hour after work for making four dishes. All in all, they constituted a lovely original coherent special dinner.

After this book, I will gladly buy all books authored by Brooke Dojny.

Truly a taste of New England.......2003-12-10

This book is by far the most stained and used in my collection. Its spine is broken, its pages spotted with grease and cheese, its margins filled with notes.

Every special meal in our home has something from this book - on Thanksgiving, our table was graced by "Whipped Winter Squash with Cranberries," "Crumbly Cider Cornbread Stuffing," and "Shaker Cornmeal Pumpkin Bread." Included in this collection are glorious recipes for a traditional tuna casserole, (tuna casserole glorious, you balk? try for yourself and see!), banana nut bread, clams casino, pizzas and sandwiches, veggies and pasta, fin-fish and shellfish.

There is truly something for every occasion, from the fancy holiday table to the casual backyard lunch. If you are from New England, you'll feel right at home among these pages, whether you hail from the coast of Maine or inland Massachusetts. If you are from another region, you'll be inspired by the folklore and mystery of America's most frugally creative cooks. Fire up your stove and enjoy!

GET READY FOR SECONDS. AND THIRDS. AND ..........2003-05-26

What's cooking? How about Midsummer's Eve Fresh Pea Soup, Herbed Seafood Lasagna, Nor'easter Baked Fish Chowder. And, of course, Cape Cod Turkey . . . which has nothing to do with turkey but salted codfish. We have lots of cookbooks in our collection, but this is one that is going get lots of use. Real soon. Some of the recipe names are a bit tough to swallow (Marlene's Beauteous Butternut Bisque, Red Flannel Hash) but hey, if they can dish it out, we can eat it up. Save room for seconds. And thirds.
And . . .

Stonewall Kitchen Harvest: Celebrating the Bounty of the Seasons

Average customer rating:

New England Traditions Worth Saving
Stonewall Kitchen Harvest
I'm not a great cook so this book helps
Ooh-la-la
Cooking Just Got Better

Stonewall Kitchen Harvest: Celebrating the Bounty of the Seasons
Jim Stott , Jonathan King , and Kathy Gunst
Manufacturer: Clarkson Potter
ProductGroup: Book
Binding: Hardcover

General | Cooking, Food & Wine | Subjects | Books

Stonewall Kitchen Favorites: Delicious Recipes to Share with Family and Friends Every Day
The Stonewall Kitchen Cookbook: Favorite Pantry Recipes
The Golden Pear Cafe Cookbook: Easy Luscious Recipes for Brunch and More from the Hamptons' Favorite Cafe
Barefoot Contessa at Home: Everyday Recipes You'll Make Over and Over Again
Sara Foster's Casual Cooking: More Fresh Simple Recipes from Foster's Market

ASIN: 1400050774
Release Date: 2004-11-09

Amazon.com

It started with a line of jams and a card table at a New England farmers' market. Stonewall Kitchen today has grown to be a giant in the fancy food market, producing more that 170 types of preserves and condiments. If you don't bake your own bread or scones, you would buy the artisanal variety to live according to the Stonewall style. The catalog--in print and online--reaches out beyond jam to kitchen tools, dining room accoutrements, gardening tools, and more. Everywhere is the stamp of the two primary tastemakers, Jonathan King and Jim Stott. And the cookbook they have now produced to underscore the Stonewall life is no exception. Everything about Stonewall Kitchen is tasteful and Stonewall Kitchen Harvest, written with Kathy Gunst, is no exception.

Like the beginnings of the company Stonewall Kitchen Harvest follows a simple line and familiar raison d'etre. It's all about the seasons, the locale, the harvest, about what's truly fresh--whether fruit, vegetable, tuber, fish, shellfish, or meat. What is closest at hand? What is the best of the best? The seasons and the locale in this case are New England, specifically Maine. When critical ingredients aren't right at hand, there are suggestions about where to shop for them online.

The chapters break out not according to specific dish or kind of meal, but place of origin: "From the Garden," "From the Sea," "From the Root Cellar," "Fruits of the Earth," "Harvest Basics." So in "From the Garden" you'll find recipes to carry you from breakfast to dinner. Corn Fritters with Herb Butter. Warm Spring Artichoke Salad with Fava Beans. Lamb Chops with Rosemary-Chive Butter. There are appetizers, soups, side dishes, main courses, and sauces, and this is true for each chapter. The seafood chapter is particularly invigorating, the fruits of the earth chapter mouth watering from beginning to end. Roasted Carrots with Fresh Pomegranate Glaze. Maple Crepes with Summer Berries.

This is a cookbook about letting ingredients speak for themselves, and that calls for the best ingredients possible. Seasonal is nice. Local is nice. Having access to a good garden would be nice. Or a farmers' market. Maybe you'll find a jam maker selling off a card table. --Schuyler Ingle

Book Description

Ripe apples, just-dug clams, sugary-sweet maple syrup, impeccable lobster. For decades, visitors have flocked to New England to enjoy the unique tastes of the harvest from land and sea and to witness the beauty of this breathtaking landscape. Likewise, millions have adored the prepared foods and condiments from Maine's Stonewall Kitchen, which perfectly capture the very best of this region's earthy but refined style of cooking.

Stonewall Kitchen Harves t is a celebration of the ingredients and flavors that make modern New England cooking so seductive.

From the Garden offers recipes for the wide variety of crops that ripen at the height of summer. Enticing recipes include English Pea and Lettuce Soup with Chive Cream.

From the Sea showcases New England's world of seafood and shellfish. Recipes range from Trout with a Cornmeal Crust and Lemon Butter to the World's Best Fried Clams with Tartar Sauce.

From the Root Cellar celebrates the unsung world of root vegetables, showing how to transform them from plain to sulime. Dishes include Potato Galette Stuffed with Greens and Gruyér and Roast Chicken with Roasted Garlic-Herb Butter and Roasted Vegetables.

Fruits of the Earth captures the wonderfully simple flavors of local fresh fruit, from apples, pears, and berries to more unusual fruits like persimmons and pomegranates. Irresistible recipes include Blueberry-Lemon-Sour Cream Coffee Cake.

Illuminating ingredient sidebars and truly stunning photography—of flowering blueberry bushes, tiny eggplants, just-dug potatoes, and scores of finished dishes—bring the harvest theme to full bloom. Filled with beauty, style, and flavor, Stonewall Kitchen Harvest is the perfect way to taste New England's bounty.

Customer Reviews:

New England Traditions Worth Saving.......2006-04-18

This book presents an incredible array of possibilities for entertaining friends and family with easy to prepare dishes. It pulls together many New England classics from my favorite region. The approach is so simple and straight-forward, that even a kitchen-klutz like myself can muster an admirable presentation! The photos alone will make your stomach growl! It was a finalist in the IACP cookbook awards for 2005.

Stonewall Kitchen Harvest.......2006-03-13

This is a wonderful cookbook. Great range of recipes wih fresh fruits and vegetables as the stars of these colorful dishes. Great for casual dinners with friends. The extra information on cooking tips, serving suggestions are helpful. This also makes a great gift - the photos are beautiful.

I'm not a great cook so this book helps.......2005-12-05

This was a gift from a friend. I'm not a wonderful cook but I like to try new recipes. I have made made several recipes from this book and each has been perfect - very tasty - and not too difficult. Recently some friends came over for dinner and I made one of the dishes, and my friend now wants to go out and get it too. Highest praise, I'd say.

Ooh-la-la.......2004-12-09

Stonewall Kitchen Harvest is everything one wants in a new cookbook; lucious recipes and photos that lure the reader in. My first glimpse into the book elicited an "ooh, I want to try that" response. I was reminded that there is a small thrill in finding the freshest of ingrediants and this book celebrates those ingrediants with recipes that seem eminently do-able. Between Jim Stott and Jonathan King's stylish approach and Kathy's irresistable writing, they have produced a gorgeous cookbook.

Cooking Just Got Better.......2004-12-02

I live to cook. I love to eat. The Stonewall Kitchen Harvest cookbook is an inspiration for both. Call me a "foodie", but as they say, "Don't call me late." Cook your way through this user-friendly book and you're going to have a lot fun in the kitchen and meal-after-meal of really good food. I've been a fan of Stonewall's since discovering their jams a dozen or so years ago and when I saw the book, I thought it was just a collection of recipes using their products. Not. If their first book is this good, I'm going to order a used one. On second thought, I don't think I want a used cookbook. Eeeuu!

Best of the Best from New Mexico Cookbook: Selected Recipes from New Mexico's Favorite Cookbooks (Best of the Best Cookbook)

Average customer rating:

really outstanding
A compilation of recipes drawn from a variety different cookbooks showcasing New Mexico's culinary traditions and treasures

Best of the Best from New Mexico Cookbook: Selected Recipes from New Mexico's Favorite Cookbooks (Best of the Best Cookbook)

Manufacturer: Quail Ridge Press
ProductGroup: Book
Binding: Plastic Comb

General | Cooking, Food & Wine | Subjects | Books

General | Travel | Subjects | Books
Similar Items:

Green Chile Bible: Award-Winning New Mexico Recipes
The Santa Fe School of Cooking Cookbook
The Best From New Mexico Kitchens
License to Cook New Mexico Style
Best of the Best from Arizona Cookbook: Selected Recipes from Arizona's Favorite Cookbooks

ASIN: 0937552933

Book Description

If there are beans and corn on the stove, a stack of blue corn tortillas nearby, and a ristra of dried chilies against the wall—then you must be in a New Mexico kitchen! Be forewarned: the pungent aroma of roasting chilies and simmering salsas will likely send your senses into a frenzy. And when you taste the resulting dishes, you will quickly understand why the popularity of one of our country's oldest cuisines is rapidly spreading across the country.

Best of the Best from New Mexico will introduce you to a variety of these lively, spicy dishes that bring a new meaning to the word taste. Fifty-six of the leading cookbooks from the Land of Enchantment have contributed their most popular recipes to create this outstanding collection. New Mexico's unique cuisine is captured in such southwest favorites as Blue Corn Meal Pancakes, Jalapa Hamburgers, Tequila-Lime Grilled Chicken, Mexican Cream with Strawberries.

Customer Reviews:

really outstanding.......2006-05-18

I actually own ALL of this pair's terrific 'best of' series (or, me and the bank anyway)....and they are great at culling out the really local flavor from zillions of local cookbooks, to truly include THE BEST in each of their books. Well done ladies - wish I had thought of it myself!! I hope you don't have to BUY the hundreds of cookbooks from each state- what a great job to have them SENT to you....but everything I really wanted in the New Mexico book- a near neighbor to me, and one I have visited a few times- but not often enough!

A compilation of recipes drawn from a variety different cookbooks showcasing New Mexico's culinary traditions and treasures .......2003-08-11

Part of the simply outstanding "Best of the Best" state related cookbook series from Quail Ridge Press, Best Of The Best From New Mexico Cookbook is a compilation of recipes drawn from a variety different cookbooks showcasing New Mexico's culinary traditions and treasures of this southwestern state. From Gazpacho (Cooking at the Natural Cafe in Santa Fe); Zuni Succotash (Southwest Indian Cookbook); Burgundy Venison Steak Tips (Sassy Southwest Cooking); and Chicken Tacos with Avocado (Beyond Loaves and Fishes); to Ruidoso Winner (Savoring the Southwest); Bavarian Apple Torte (Recipes from the Cotton Patch); Applesauce Cake (Billy the Kid Cook Book); and Berry-Pecan Flan (The Santa Fe School of Cooking Cookbook), each easy-to-prepare recipes has a complete list of readily acquired ingredients and step-by-step preparatory instructions. A kind of "sampler" cookbook, one of the best features is the section devoted to listing each cookbook represented in this culinary collection, including their respective publisher's contact information for obtaining the originating cookbook for any particular recipe that has proven to be an especial family favorite. Indeed, all dedicated kitchen cooks and fans of regional cuisines should visit the Qual Ridge Press website for a complete state-by-state listing of their "Best of" cookbooks.

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