Kara Kush

Book Description

A riveting and fast-paced novel in which "Kara Kush"-or "The Eagle," as the Afghan-born, American-schooled, Adam Durany becomes known-returns to his homeland to lead his people against the Soviet atrocities and communist infiltration that threaten to annihilate his country and its dreams of modernization. Adam, convinced that a resistance movement is imperative, rallies his followers, the ill-equipped patriots, to fight back.

Idries Shah, the author of this gripping story, is the best-known Afghan writer of our time. His books on Sufism, philosophy, history, and travel, are known the world over. Shah was the descendant of a thousand-year-old Afghan family, and an author and teacher who found success explaining the East to the West. Kara Kush, first published in 1986, is his only novel: a fascinating adventure in which a gifted writer set out to inform the world about Afghan society, history, and culture. According to interviews with Shah, the novel is based on fact and eyewitness accounts.

Kara Kush is, above all, great storytelling-Doris Lessing called it "the best war novel I have read . . . As exciting as Shogun"-but Shah also provides readers with a remarkable degree of insight into the country of Afghanistan and its people. As The Washington Times stated, "what sets this novel apart are the Afghans themselves. The reader is brought into contact with a people, a history and traditions peculiarly remote from the conventions of popular fiction."

Customer Reviews:

Interesting.......2003-03-03

A pretty good read. Interessting details about the war with Russia, many of which I am sure are true. Gave me a better understanding of the Afgan people. The write goes a little "Tom Clancy" at times, but it's a good book and I think, for the most part, based on truth.

Grand Ideas Fall Short.......2002-03-07

When i got hold of this book (1987 Fontana edition) i had rather higher then average expectation`s. Who better to write a book about Soviet-occupied Afghanistan then an Afghan themselves? Half way through i decided that this book could have been so much better then it was. I can honestly say this book has a large amount of Anti-Russian feeling to it. I can understand why, considering the thing`s they`ve done there but Shah goes as far as to say that all Russian`s batter and beat their wives and consider it 'the right thing to do'. Almost every Russian in this book (and there are quite a few) are either described as psychotic lunatics (One smile`s in glee as he torture`s someone and rape`s her daughter) or so stupid you`d think they`d not even know how to operate the Kalishnikov`s they were assigned to use. The way Shah jump`s through the book giving new character`s almost every chapter, you can`t get to feel as if you have any connection or feeling`s for them and hence come`s across feeling more like a text book with a fictious story in a real life setting then a real story. Although it does have some good, like the description`s of Kabul and refugee`s escaping and such, i am forced to give this book an 'Average' rateing at best.

A great fictional story based in reality:.......1999-07-24

Kara Kush is one of the best adventure stories I've ever read. The tales of bravery coupled with the fascinating history and insight into the freedom fighters of Afganistan and the world sparked my interest long before I knew what a Sufi was (I still may not know). This novel had such a ring of honesty that I found myself doubting it could be anything but the very best of non-fiction. From the actual phone number of the KGB to the descriptions of leaders and life experiences, this book paints a picture so vivid and genuine that one must wonder from what narrative or collection the author was writing. I would recommend this story to anyone with a curious spirit and the wish to be led somewhere interesting.

Afganistan during the Soviet occupation of the 1980's.......1998-02-09

A revealing testimony about the authors homeland and his truely unique incites into its people and their history. A must read for any student of coherent thinking and a wonderful example of triumph over seemingly insurmountable odds. Whether you are interested in warfare, travel, or incites into the greater capacities of the human spirit Kara Kush is the book for you. This story is truely told from an insiders point of view.

Average customer rating:

Kara Kush
Idries Shah
Manufacturer: Fontana
ProductGroup: Book
Binding: Paperback
ASIN: B000UJIHP6

Average customer rating:

Kara Kush
Idries Shah
Manufacturer: Stein and Day
ProductGroup: Book
Binding: Hardcover
ASIN: B000NUNOE6

Average customer rating:

Kara Kush
Idries Shah
Manufacturer: Stein & Day
ProductGroup: Book
Binding: Hardcover

Average customer rating:

Kara Kush
Idries Shah
Manufacturer: William Collins & Co.
ProductGroup: Book
Binding: Mass Market Paperback
ASIN: B000H0WPFG

Average customer rating:

Kara Kush
Idries Shah
Manufacturer: Collins (London)
ProductGroup: Book
Binding: Hardcover
ASIN: B000OJC09G

Average customer rating:

Kara Kush -
Idries Shah -
Manufacturer: Stein Publishing -
ProductGroup: Book
Binding: Hardcover
ASIN: B000PS7ETW

Average customer rating:

Kara Kush : The Gold of Ahmad Shah

Manufacturer: Fontana/Collins
ProductGroup: Book
Binding: Paperback
ASIN: B000G9P0OG

Average customer rating:

Kara Kush
Idries Shah
Manufacturer: STEIN AND DAY
ProductGroup: Book
Binding: Hardcover
ASIN: B000OLIXVI

Average customer rating:

Kara Kush
Indries Shah
Manufacturer: Fontana
ProductGroup: Book
Binding: Paperback
ASIN: B000OIG96W

Customer Reviews:

One of the Best!.......2005-02-14

Okay, this book is one of my favorites. According to me the previous two reviews didn't explain much.
First off, Dragon Sleeping continues with Dragon Waking. The wizards are becoming desperate and are struggling and fighting even more with the dragon so close.
The neighbours are turning against each other and struggling merely for survival. More of them receive stones from the dragon and Nunn, a dark wizard, is as cunning as ever and continues to use and toy with everyone.
Nick's sword is changing the young boy and Nick is becoming unsure what to do.
In this book we learn more of Obar and his true intentions and how Mary Lou feels about Garo. We learn the deepest desires of the neighbours and we begin to question who the dragon is going to take next.
Will the neighbours all turn against each other or will they band together to be all they can be? What's to become of the wizards?
This book is not boring and I found it interesting and just as great as the last book. Usually in sequels we find that they destroy everything, but this book does not. It ties in perfectly with the rest of the trilogy.

Tedious, 100 pages of story in 360 pages........2001-05-27

This trilogy would probably make one good novel. Both the first and second books are very slow and don't get very far. They both seem like they are from a novel that was stretched into a trilogy.

An enjoyable read.......1999-03-16

Light, fun reading. Nothing epic here. Gardner has created a very unique world with some enjoyable characters.

THE DRAGON CIRCLE TRILOGY Dragon Sleeping Dragon Waking Dragon Burning

Average customer rating:

THE DRAGON CIRCLE TRILOGY Dragon Sleeping Dragon Waking Dragon Burning
Craig Shaw Gardner
Manufacturer: Ace Books
ProductGroup: Book
Binding: Hardcover
ASIN: B000QAYIBQ

Average customer rating:

Dragon Waking :Dragon Circle 1
Craig Shaw Gardner
Manufacturer: UNSPECIFIED VENDOR
ProductGroup: Book
Binding: Hardcover
ASIN: B000UPAHSA

Customer Reviews:

SOME OF THE BEST IN THIS GENRE.......2005-03-23

Like the reviewer "Catfish," I keep coming back to this book and it's predecessor "Hiero's Journey." This work is also on my top ten list of all time bests. I am always a bit surprised that more have not read them. The story line is almost flawless and the character development is acute. Lanier's smooth prose just tops it off. This is one of those works which I reread every year or so. There is something about the story that sort of keep drawing you back. I of course would like to see the series completed but am fearful that another author could not do it justice and would hate to see a wonderful work ruined. Would recommend this book to anyone wanting a page turner with some classic writing thrown in for good measure. If you can find a copy buy it (actually, buy several copies...I keep loaning my copies to others and for some reason they never come back home!)

This and Hiero's Journey stand out.......2005-03-12

I first read Hiero's Journey, and the sequel, years ago and they remain on my top ten list. Why? A great set of characters - of all species!! The post apocalyptic world is seething with all kinds of new life, some good, some bad, some just plain unknown. The good folks are really good, and the bad are totally evil - how can you beat a story in which the bad guys are "The Unclean"? This story has a similar appeal as Vance's "Exploration Team", in which a man and the animals he mentally communicates with explore new planets. Hiero maneuvers through his world, constantly exploring, and the reader gets to explore with him. As a consequence, adventures are just as much a surprise to the reader as they are to Hiero! Lanier does a matchless job of pacing the story. These two books are on a par with any science fiction written at any time and deserve to be savored again and again.

This Great Saga Will Not Continue.......2004-01-11

Why I am new to the world of non-fiction, Sterling Lanier has enraptured me. The book's exquisite description and excellent character developement have made a a fan of his, and Hiero's. I'd also like to say that I recently read Lanier's works on the suggestion of his sister, whom I met on a train ride from Munich, Germany to Vienna, Austria. She did not go without mentioning to me that her brother has passed, that she missed him very much, and that Hiero's adventures could not continue for this reason. For all of the Sterling Lanier fans out there, enjoy what you have, for the saga of Hiero will not continue.

Hiero's Journey and The Unforsaken Hiero.......2003-06-30

I have read these books many times and continue to go back to them. They are at the top of the genra. It seems Mr. Lanier has been in ill health for some years, and is unable to write.
It would be wonderful if someone could continue the saga. I have to order more books, as my other ones have worn out from too many readings.
I highly recommend all 3 of his books.

Wonderful.......2001-08-24

The 2 Hiero books are WONDERFUl. I have read them dozens of times and love reading them every time. Be warned if you have not read these books. The triology is unfinished and it seems will never be, so you will enjoy reading them but will be left with an empty feeling not knowing what happens to everyone.

Hiero Desteen - Book (1) One: Hiero's Journey; Book (2) Two: The Unforsaken Hiero

Average customer rating:

Hiero Desteen - Book (1) One: Hiero's Journey; Book (2) Two: The Unforsaken Hiero
Sterling E. Lanier
Manufacturer: Doubleday
ProductGroup: Book
Binding: Hardcover
ASIN: B000V7DMSE

Average customer rating:

The Unforsaken Hiero
Sterling Lanier
Manufacturer: Ballantine Books
ProductGroup: Book
Binding: Mass Market Paperback
ASIN: B000OSA3LE

The Unforsaken Hiero. Sequel to Hiero's Journey.

Average customer rating:

The Unforsaken Hiero. Sequel to Hiero's Journey.
Sterling Lanier
Manufacturer: Ballantine
ProductGroup: Book
Binding: Hardcover
ASIN: B000T8D7U8

Amazon.com

If you want a fascinating food book, say Cheese Primer. For 20 years, Steve Jenkins has lead the way in upgrading the quality of cheese sold at fine food stores in the U.S. Finally, in this volume, he shares his encyclopedic knowledge. Jenkins tells all about cheesemaking at the commercial as well as the artistic level. Generously punctuated with maps and photos, the book includes all kinds of historical and other relevant information. Jenkins seems to describe every kind of cheese made in the U.S. and Europe, including when to eat them, how and with what. His passion and blunt opinions make it easy to travel the 548 pages of this book if you have even the smallest interest in cheese. The guide to pronunciation is particularly helpful.

Book Description

Steven Jenkins is our foremost cheese authority--in the words of The New York Times, "a Broadway impresario whose hit is food." Now, after years of importing cheeses, scouring the cheese-producing areas of the world, and setting up cheese counters at gourmet food shops, he's decided to write it all down. Full of passion, knowledge, and an expert's considered opinions the cheese primer tells you everything you need to know about the hundreds of cheeses that have, in the last few years, become available in this country. Region-by-region, he covers all the major cheeses from France, Italy, Switzerland--the top tier of cheese-producing countries--plus the best of Britain, Ireland, Spain, the United States, Austria, Germany, and other countries. Along the way he tells how to pick out a healthy Pont l'Eveque; why to reconsider the noble Fontina for more than just cooking; how to avoid those factory-made chevres; why to seek out the sublime Vacherin Mont d'Or; and how to start exploring--Bleu de Bresse, Cabrales, Crottin de Chavignol, and so on. A complete primer, it includes information on the best ways to store and serve cheese, including which wines to serve alongside them; how to orchestrate a proper cheese course; and the unimportable cheeses to look up when abroad.

Customer Reviews:

A Thorough Introduction to the World of Cheese.......2007-01-19

STEVE JENKINS CHEESE PRIMER is a great overview of how cheeses are made, what regions of world produce which cheeses and general information about how to serve them.

Though truthfully this book offers way too much information to digest in any one sitting - without a morsel to taste, I have found the information contained here valuable in figuring out how to approach such a broad subject.

The biggest thing I have learned is that there is no real way to learn about most great cheeses in the United States. Thanks to government regulations that do not allow merchants to sell non-pasteurized cheeses, we Yanks are prevented from tasting the most remarkable ones -- widely available in France, Italy, Switzerland and Spain.

Still I do recommend this book because Jenkins knows his stuff. With 20 years experience tasting and buying cheese for Dean & DeLuca, Balducci's and Fairway (three of Manhattan's legendary specialty markets), he's traveled the world and sampled it all. And he's not a snob. He's good at translating his knowledge into information that anyone can relate to.

I think this book would be fantastic for a book club, though I doubt any would consider reading it. Still it would be wonderful if each week the club covered a different chapter and offered a trio of cheeses that best exemplified the regions Jenkins covers.

-- Regina McMenamin

The Best Introduction to Cheese.......2006-11-09

Steven Jenkins has written 'a passionate guide
to cheese'. He may well be, as the cover copy
claims 'America's most opinionated authority'.
What makes this book the most important volume
on the subject right now is that the man has
tasted most of the world's cheeses and has or-
ganized his careful tasting notes in a way that
makes them easy to access.

His geographical sections are sprinkled with
sidebars that are often interesting or useful
and his writing style is bubbly and fun.

It's true that this book is in no way a primer.
It's not about first principles, and some of what
it has to say is just plain wrong. Fat doesn't
float because it's heavier than water, (p.15)
for instance and the best wine to serve with
a cheese is only occasionally one from the
same region (many of the best dairy lands aren't
in wine country).

Of course, any book that calls itself opinionated
is going to have opinions that provoke disagreement.
There are also going to be holes in the en-
cyclopedic fabric. (Steve, how could you have missed
Austria's Voralberger Bergkäse?)

Quibbles aside, this is an author who cares about
one of the good things in life and has devoted his
time, taste and intelligence to sharing that thing
with the rest of us. The result is a book that will
bring a lot of pleasure and be used as a reference
for many years. For less than the cost of a pound
of Reggiano, this is a great buy.

Lynn Hoffman, author of THE NEW SHORT COURSE IN WINE
and the forthcoming novel bang-BANG from Kunati Press.
(ISBN 1601640005)

Not what I was looking for.......2006-06-16

It was nice to know the different types of cheeses, regions, and history but what this book lacked, and what I was looking for, was an explanation of tghe cheese process behind making these cheese. Don't get me wrong, I enjoyed the history and geography lessons, but I wanted to know more about the actual cheese. I mean what kind of milk do you start with, what additives, what temperature, what types of processing. So, for me it was the wrong book.

Have Cheese Will Travel.......2006-02-17

Although I wont be taking the trip the book was intended for for a couple of more months, I've found it to be a wonderful read, loaded with the who, what where of cheese, but much more useful information as well to help plan a trip. Mr Jenkins really knows his cheese and how to write an interesting book.

More of an epicure's guide than an introduction........2006-01-19

`Cheese Primer' by a leading American `fromagerie' (sic), Steven Jenkins is a typical Workman Publishing slick treatment of a subject in a relatively inexpensive trade paperback format which is great to look at and promises lots of useful information on it's subject. This, like most of Workman's similar titles largely delivers on its promise, but it does not quite live up to its moniker as a `Primer'. The primary reason for this is that it does live up to the promise that the author is `America's most opinionated authority'.

There is no question that Monsieur Jenkins knows his stuff. He is especially well versed on artisinal cheeses from around the world, especially in France, Italy, Spain, and the United States. In fact, one of the most salutary discoveries in this book is that the good old U. S. of A is developing a really decent artisinal cheese industry, California cows notwithstanding.

The main problem with the book is that it did not answer in a good `Cheese for Dummies' way, some of the primary questions I had about cheese. For example, there was no spiffy table giving the primary characteristics of the world's major cheeses. This is expecially important as France alone, with its more than 400 named types of cheeses have dozens which fall into the same general type. This is expecially important when we find that our A-list cheeses may not be available, but a differently named cheese with very similar properties is available and at a substantially reduced price. The author very accurately states that it is simply not possible to pidgeon-hole all cheeses into particular types, as there is so much overlap. This is why we need a tabular presentation of cheese properties. What, for example makes Camembert, Brie, and Roquefort similar and what makes them different from one another.

One of my greatest affirmations from this book is the fact that while France enjoys the reputation of being THE great cheese making country of the world, Italy actually imports a lot more by weight than does France. This is really not too surprising as most of France's great cheeses are soft and do not travel that well, while the stars of Italian cheesemaking are the hard grana-like cheeses, lead by the regal Parmisano-Reggiano and the princely Pecarino Romano. Italian cheeses are one of the four legs on which it's great cuisine sits, along with its wine, charcuterie, and pasta, with a special mention due to its bread making, which is exported more in concept than in substance.

This book is great as a second book on cheese, serving as a reference on the salient features of our most important cheeses. It's recommendations on serving cheese are just a bit too fussy for everyday use. I noticed this especially when I saw Jenkins recommend for a cheese platter a cheese which was very difficult to obtain anywhere in the country except in the very largest cities with major cheese shops.

I was also surprised that the book gives no list of sources, even if they are only good for the locals. Where is the plug for the Texas outfit which makes mozzarella or my favorite DePaolo cheese shop in New York's Little Italy. Where is the plug for Murray's Cheese, also in New York City. We only get mentions of places where Mr. Jenkins has worked.

If you love cheese and you can get a copy of this book for under $10, this is a good buy. Otherwise, keep looking.

Average customer rating:

Cheese Primer

Manufacturer: Workman Publishing Company, Inc.
ProductGroup: Book
Binding: Hardcover
Similar Items:

ASIN: 0761139230

Product Description

A complete primer, its features include pairing wine with chees,orchestrating a cheese course,and local gems to seek when abroad.

Average customer rating:

Cheese Primer Signed Edition
Steven Jenkins
Manufacturer: WORKMAN
ProductGroup: Book
Binding: Paperback
ASIN: B000VVP3VO

Average customer rating:

A Huge World Cuisine Gets Its Due

Very Good Culinary Picture of 19th Century Russia

An outstanding guide for any fan of Russian culture

Classic, Delicious "White Russian"cuisine

The Russian Heritage Cookbook
Lynn Visson
Manufacturer: Ardis Publishers
ProductGroup: Book
Binding: Hardcover

General | Baking | Cooking, Food & Wine | Subjects | Books
General | Cooking, Food & Wine | Subjects | Books
Russian | European | Regional & International | Cooking, Food & Wine | Subjects | Books
Similar Items:

A Year of Russian Feasts

Please to the Table: The Russian Cookbook

The Best of Russian Cooking (Hippocrene International Cookbook Classics)

A Taste of Russia: A Cookbook of Russian Hospitality

Classic Russian Cooking: Elena Molokhovets' "A Gift to Young Housewives"

ASIN: 0875017002

Book Description

Alongside the splendors of tsarist Russia-its art, architecture, and literature-sits its cuisine, a marvelous, little-known part of Russian heritage. Based on favorite family recipes, collected by the author from the private collections of the old Russian émigré community of New York City, The Complete Russian Cookbook represents the restoration of an entire culinary heritage, which previously existed only in memory.

Most Americans have experienced little of Russian cuisine: Beef Stroganoff, Pirozhki, Borscht, and a few others. The Complete Russian Cookbook brings together the best of these classic dishes, along with hundreds of recipes for the sumptuous meals that have delighted generations, each tested by both Russian and American cooks and adapted for the modern kitchen. More than 360 recipes are included, covering everything from hors d'oeuvres to main dishes to desserts and beverages. Potato Pirozhki with Mushroom Filling, Carp à la Russe, and Almond Cake with Apricot Wine Filling are just a few of the delicious dishes to be found here, accompanied by useful introductions that provide a history of Russian cuisine.

Customer Reviews:

A Huge World Cuisine Gets Its Due.......2004-07-07

I grew up in a home filled with Russian cooking: the cuisine frozen in time that Lynn Visson captures in the Russian Heritage Cookbook. We tend to know just a few dishes that have some loose association with Russia: Chicken Kiev, and Beef Stroganoff, for example, which both have significant French influences, or Borscht, a simple dish indeed. With the fall of that awful wall Russian cuisine has enjoyed a renaissance, even in Russia herself. Visson exploits today's new interest in this world cuisine with her exhaustive coverage of every conceivable course, all based on authentic, pre-revolutionary recipes. As an example, for kotelety alone she gives us five different family recipes. (It's a shame she didn't consult my mother, former professor of Russian, for another five). For shashlyk (Georgian meat on skewers similar to shish kebab) she gives no fewer than three possible marinades. Real cooking by real people demands such variety and depth. Bravo!

Food writer Elliot Essman's other reviews and food articles are available at www.stylegourmet.com

Very Good Culinary Picture of 19th Century Russia.......2004-05-18

I have seen several cookbooks covering eastern European cuisines that are nothing more than collections of relatively simple recipes, where the primary objective is number of recipes and the secondary objective is a reasonable faithfulness to their sources. These books give no insights into the wellsprings of these cuisines and typically give only the simplest versions of classic recipes. This book does not fit this description. It is a rich evocation of 19th century Russian cuisine and it's influences, and those things it has influenced.

While the current edition is being published in 2004, this is the second edition of a book the author states was originally published 20 years ago, although the copyright page does not state the date of the first edition. The only reason for this I can see is that this is the first edition to be published in the United States. I bring this up for three reasons. First, if a book survives to a second edition, it means the first edition was well received and worthy of an update. Second, this means this worthy book was probably improved in the reissue. Third, and most interesting, is the fact that the two editions straddle the fall of the USSR, and the author has several interesting observations on this fact.

The author's introduction and the discussion of Russian cuisine in the USSR is an interesting take on Paula Wolfert's contention that one of the requirements for a sustenance of a great cuisine is an aristocracy which can support a class of creative chefs. This was certainly true of Czarist Russia, and it was certainly not true of Russia in the USSR. In spite of how immediate these events are to us, it is still surprising to read that even up to the very end of the Soviet regime, access to fresh or gourmet foods was difficult even in Moscow and St. Petersburg, and, this access is much greater today.

It is common knowledge that in the 19th century, Russia was enamored of all things French, especially of French cuisine. Many French chefs were brought in to cook for noble and wealthy families and many Russian chefs were sent to Paris to learn to cook the French cuisine (Some failed to use their return ticket). What may be less commonly known is that many French chefs returned from Russia and opened Russian cuisine restaurants in Paris. Other than France, the greatest foreign influence on Russian cuisine seems to be Scandinavia and fish from the Baltic and northern Atlantic. The most prominent local ingredients are, of course, caviar, vodka, eggs, dairy (yogurt and sour cream), rye, and kasha (buckwheat). The preservation method of choice is pickling. Root vegetables and mushrooms seem to play a very large part of this cuisine. The prominence of mushrooms seems surprising, as I most commonly associate them with temperate forests, not frozen steppes, but then again, Russia is a very large country.

The division of dishes into chapters gives us:

Zakuski, the Russian take on hors d'ourves and antipasti. I do not take the author seriously when she says this is a distinctly Russian custom after hearing stories of Italian Trattoria tables groaning under the weight of heaping antipasti. The stars of Zakuski are pickled herring, mushrooms, cucumbers, cottage cheese, and hard cooked eggs. In fact, I was surprised to find hard-cooked eggs with filling from spiced yolks so common, as it is also such an American stable.
Soups, or, borshch, borshch, and more borshch, and potatoes and onions (All spellings are Russian, not necessarily the most familiar spelling to American eyes, as in borshch for borscht).
Pirogs and pancakes includes the famous Russian platform for caviar, the blini.
Fish, primarily salmon, cod, pike, carp, and trout. A large number of recipes are simply for `fish'. It is probably not surprising that there are no recipes for salt cod, as it was probably cold enough to naturally refrigerate the fish for half the year. I suspect also that salt was not as plentiful as it was on the temperate Atlantic coast or certainly not as common as in the Mediterranean.
Meat and poultry features beef with many traditional Russian ingredients, as in Beef Stroganoff made with sour cream and served on noodles.
Vegetables, a classic intersection of Russian ingredients and French preparations. Potatoes and cabbage are the stars here, with a strong showing by mushrooms and other root vegetables and cabbage family members.
Desserts feature cakes and tortes. There are few tropical fruits here, but bananas and pineapple do make an appearance. Chocolate is common and cherries are very big along with kasha and dairy.
Sauces, jams, and drinks provides the usual pantry items, starring horseradish, beets, and sour cream.

The author is more of a scholar and writer than a chef and almost every recipe is attributed to a contributor who was born in Russia or born of Russian parents. The culinary cautions are a bit slim and an experienced amateur cook may have much more success with them than a total newbie.

The background writing approaches the quality found in works by Claudia Roden but not quite up to the breathless immediacy you can get from Paula Wolfert or the freshness you get from Patricia Wells or some of the better Italian regional cuisine specialists. Most of this is due to the fact that the subject is so clearly in the past, so some dryness may be expected. I did miss a recipe for Easter bread, but I did get four different recipes for the Russian Easter cheese dish, Pashka.

Highly recommended source on eastern European food.

An outstanding guide for any fan of Russian culture.......2004-04-04

Almost four hundred recipes are packed in a culinary discussion of Russian traditions gathered from the Russian émigré community of New York City. Russian Heritage Cookbook goes far beyond the familiar dishes of Borscht and Stroganoff to explore other classic dishes such as Mushroom Solianka and a wealth of veal dishes, introducing each chapter with cultural insights and including variations on dish themes. An outstanding guide for any fan of Russian culture and cuisine.

Classic, Delicious "White Russian"cuisine.......1999-12-15

I love this cookbook -- I actually own an earlier edition, which is well worn by now. The recipes were gathered from Russian emigres while the cold war was still raging. Back then, this book was something of a revelation: written proof that Russian food is a lot more than Borscht and the "Bleenies and caviar" that were served daily at the (now gone) Russian Tea Room in NYC. (For Russians, Blini are a seasonal treat!)

The only drawback to this book, in my experience, is that one or two of the recipes seem to be a bit vague or off the mark regarding specified quantities. Maybe it's me, but I always find myself with too much filling for the allotted amount of dough in some of the pirozhki recipes. Fortunately, the dough is easy enough to make more of, and you can't make too many pirozhki (once you're on a roll!); they freeze and re-heat beautifully. (Try the Nabokova recipes - the cabbage filled pirozhki are especially delicious!) This problem may be a result of the book being - essentially - a collection of recipes from various sources, and perhaps this new edition has tested the recipes anew and solved this infrequent problem.

Other than finding myself with too much cabbage filling, my results have been consistently good and extremely tasty!

In addition to the great zakuski section, and the classic dishes (try 'Pozharski Kotlety'), I highly recommend the sweets! The Trifunovich Napoleon is divine, the flourless, vodka-infused Apricot cake is fabulous, and the Paskha and Kisel' desserts are uniquely Russian and quite delicious.

Other Russian cookbooks I have seen offer more cultural commentary, though this book has some of that, too. Some are also broader in scope, covering more cultures and cuisines that were encompassed by the Soviet Union (i.e. Georgian, Ukrainian, Mongolian, etc.). But this is the book I turn to most frequently when I want to make something that's traditional and delicious. "The Russian Heritage Cookbook" is a must-have if you like Russian food, or are looking for some inspiration for party food (appetizers AND desserts).

Average customer rating:
Cookbook for Germans from Russia
Nelly Das
Manufacturer: Germans from Russia Heritage Collection
ProductGroup: Book
Binding: Spiral-bound

Russian | European | Regional & International | Cooking, Food & Wine | Subjects | Books
ASIN: 1891193481

Average customer rating:
Family traditions: Recipes & memories from Schatz heritage cookbook
Isabelle Dallmann
Manufacturer: s.n
ProductGroup: Book
Binding: Unknown Binding

General | Cooking, Food & Wine | Subjects | Books
North Dakota | United States | Genealogy | Reference | Subjects | Books
ASIN: B0006S1E0Q

Average customer rating:
The Russian Heritage Cookbook: A Culinary Heritage Preserved Through 360 Authentic Recipes
Lynn Visson
Manufacturer: Ardis
ProductGroup: Book
Binding: Paperback
ASIN: B000PIBKLA

Book Description

Classic guide, first published in 1817. How to weave 35 designs, from damask diaper to Bird's-eye carpet, and 41 selections on dyeing. Detailed coverage of wool processing, calculating thread, carding and spinning, loom operation, more.

Average customer rating:

Early American Dolls in Full Color
Helen Nolan
Manufacturer: Dover Pubns
ProductGroup: Book
Binding: Paperback

Dolls | Antiques & Collectibles | Home & Garden | Subjects | Books

Toys | Antiques & Collectibles | Home & Garden | Subjects | Books

General | Crafts & Hobbies | Home & Garden | Subjects | Books

General | Arts & Photography | Subjects | Books
ASIN: 0486252035

Little Book of Early American Crafts and Trades

Average customer rating:

Little Book of Early American Crafts and Trades

Manufacturer: Dover Publications
ProductGroup: Book
Binding: Paperback

General | Antiques & Collectibles | Home & Garden | Subjects | Books

General & Reference | Technology | Science | Subjects | Books

General | Arts & Photography | Subjects | Books

General | Baby-3 | Children's Books | Subjects | Books

General | Literature | Children's Books | Subjects | Books

jp-unknown1 | Specialty Stores | Books

All 4-for-3 Deals | 4-for-3 Books Store | Stores | Books
ASIN: 0486233367

Book Description

Charming 1807 children's book explains large variety of crafts and trades, with a full chapter devoted to each: spinner, basketmaker, hatmaker, jeweller, brickmaker and bricklayer, potter, dyer, plumber, apothecary, and others. 23 copperplate illustrations are excellent examples of early commercial art.

Book Description

Complete instructions for crocheting three different teddy bears and their clothing, using basic stitches. Bears are each about 12" tall, instructions are easy enough for beginners.

Customer Reviews:

Order is taking too long.......2005-09-29

I placed the order in August and it is now almost Oct and it still hasn't been mailed out. It's really not worth waiting this long.

Cute Bears - Really Easy to Make!.......2000-03-24

Really simple animals to create, and just as easy to put together. The simple clothing is really quick too. Easy enough for someone just learning to crochet, but I made Pierre in mohair and he looks wonderful. No one would guess he was so easy. Instructions are very clear, with line art to help with assembly. Nicely written. I also bought Paulette's newest book, "Button Buddies" which has 5 crocheted animals with button joints. They are adorable.

Book Description

The result of twenty-five years of research on three continents, Brecht and Company is a revolutionary portrait of one of the world's greatest theater artists -- and the people upon whom he built his reputation. A noted Brecht scholar, John Fuegi traces the evolution of Brecht's parasitic relationships and aggressive ambition through close analysis of diaries, letters, and drafts of the literary works, revealing a man who was personally dazzling, a genius at assembling and directing the plays created in his workshop, but ultimately lacking in literary stamina, for which he depended on his lovers. A landmark study about the life and times of one of the most influential figures in twentieth-century theater, Brecht and Co. will forever change our understanding of Brecht and his oeuvre. "[An] enormous, fascinating biography." -- The New Yorker "One of the most important critical studies of the century." -- New York Magazine

Customer Reviews:

Readable, Provocative Bio.......2006-09-13

I read this book when it first came out, and was blown away by it.

I've read (and dearly love) some of Brecht's plays and poems, but I'm not a Brecht scholar by any means, so I'm not qualified to judge its accuracy.

However, as a piece of writing, the book is superb. Its portrayal of Brecht and his (alleged) thievery and (definite) all-round knavishness is stunning. Its common-sensical and jargon-free analysis of Brecht's contriubtions to theater is refreshing.

If the book is inaccurate, though, all of that must go by the wayside. Still, two questions:

1) Why hasn't any comparably epic-sized, thorough, attention-getting book on Brecht been published in the past dozen years as a corrective to this book? (If one has been published, it's escaped my notice.)

2) Don't you think the negative reaction to this book has something to do with politics? Brecht is an icon of the Left, and people get mad when their idols are smashed.

And a final thought: Why haven't more bios of Brecht's alleged female collaborators been written in the wake of this book?

True Brecht Scholars Agree -- This is Garbage.......2004-07-11

John Fuegi is no student of Brecht's career. Real scholars do not mistranslate material and improvise their own meanings. They do not embellish and even invent quotes. Fuegi has done all this and more. To say he is "inaccurate" is putting it mildly. In fact, German Brecht scholars were so outraged by this trash, they collectively authored an article listing every error -- and there was enough misinformation to fill 80 pages. An example: Their careful study of Brecht's manuscripts reveals that first drafts were in his own hand. They are not the work of his mistresses. If you want to know the truth about Bertolt Brecht's life and career, skip this nonsense and consult any work of author James Lyons, a true Brecht scholar.

Badly written and full of misinformation........1999-09-29

This is a terribly bad book. It is full of factually incorrect assertions woven together into a distorted picture of the most influential and complex theater worker of the twentieth century. There is a total absence of critical perception or analysis, and for someone who claims to have been working so long in the field, Fuegi betrays a remarkable lack of insight into the dynamics of theater production. He pays lip-service to what he seems to believe are feminist principles, but underneath them, he shows great disregard for the opinions and achievements of the remarkable women who worked with Brecht throughout his life. Fuegi seems to have learned nothing from Brecht;his writing is plodding and turgid - all the more so in the context of Brecht's own sharpness and economy of language. Any other book on Brecht would provide a better introduction; I have only given it one star because I can't figure out how to give it less

Brecht and Company: Sex, Politics, and the Making of the Modern Drama.: An article from: World Literature Today

Average customer rating:

Brecht and Company: Sex, Politics, and the Making of the Modern Drama.: An article from: World Literature Today
Gudrun Tabbert-Jones
Manufacturer: University of Oklahoma
ProductGroup: Book
Binding: Digital

Book Description

This digital document is an article from World Literature Today, published by University of Oklahoma on March 22, 1995. The length of the article is 601 words. The page length shown above is based on a typical 300-word page. The article is delivered in HTML format and is available in your Amazon.com Digital Locker immediately after purchase. You can view it with any web browser.

Citation Details
Title: Brecht and Company: Sex, Politics, and the Making of the Modern Drama.
Author: Gudrun Tabbert-Jones
Publication: World Literature Today (Refereed)
Date: March 22, 1995
Publisher: University of Oklahoma
Volume: v69 Issue: n2 Page: p356(1)

Article Type: Book Review

Distributed by Thomson Gale

Books:

Books Index

Books Home

Recommended Books