The Papers of General Nathanael Greene: Vol. X: 3 December 1781 - 6 April 1782 (Papers of General Nathanael Greene)

Book Description

This volume continues the best and most detailed study of the Revolutionary War in the South. More than 780 documents illuminate a vital but largely overlooked phase of the war—the lengthy and turbulent period from allied victory at Yorktown until the final achievement of peace and American independence.

By December of 1781, General Nathanael Greene's army had forced the British into retreating to Charleston, South Carolina. But in the lower South, in particular, the war was far from over. Greene's position as commander of the Southern Department involved him in nearly every aspect of the military, political, and economic life of the region during the last years of the war. Thus, his papers provide an overview not only of the war, but also of politics, the economy, and life in the South. In addition, the documents in this volume show Greene in a different light: the master strategist of earlier volumes has now given way to Greene as innovative military leader and politically astute general.

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The Papers of General Nathanael Greene, Vol. X: 3 December 1781-6 April 1782.(Review) (book reviews): An article from: The Mississippi Quarterly
Robert M. Weir
Manufacturer: Mississippi State University
ProductGroup: Book
Binding: Digital

General | Literature & Fiction | Subjects | Books | Classics | Comic | Contemporary | Literary
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ASIN: B00099IRES
Release Date: 2005-07-28

Book Description

This digital document is an article from The Mississippi Quarterly, published by Mississippi State University on March 22, 1999. The length of the article is 1160 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: The Papers of General Nathanael Greene, Vol. X: 3 December 1781-6 April 1782.(Review) (book reviews)
Author: Robert M. Weir
Publication: The Mississippi Quarterly (Refereed)
Date: March 22, 1999
Publisher: Mississippi State University
Volume: 52 Issue: 2 Page: 335

Article Type: Book Review

Distributed by Thomson Gale

The Papers of General Nathanael Greene. Volume X: 3 December 1781-6 April 1782; Volume XI: 7 April-30 September 1782; Volume XII: 1 October 1782-21 May ... An article from: Journal of Southern History

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The Papers of General Nathanael Greene. Volume X: 3 December 1781-6 April 1782; Volume XI: 7 April-30 September 1782; Volume XII: 1 October 1782-21 May ... An article from: Journal of Southern History
Ira D. Gruber
Manufacturer: Thomson Gale
ProductGroup: Book
Binding: Digital
ASIN: B000R4YT7E
Release Date: 2007-09-27

Book Description

This digital document is an article from Journal of Southern History, published by Thomson Gale on May 1, 2007. The length of the article is 1875 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: The Papers of General Nathanael Greene. Volume X: 3 December 1781-6 April 1782; Volume XI: 7 April-30 September 1782; Volume XII: 1 October 1782-21 May 1783; Volume XIII: 22 May 1783-13 June 1786, with Additions to the Series.(Book review)
Author: Ira D. Gruber
Publication: Journal of Southern History (Magazine/Journal)
Date: May 1, 2007
Publisher: Thomson Gale
Volume: 73 Issue: 2 Page: 433(4)

Article Type: Book review

Distributed by Thomson Gale

Book Description

In interviews conducted between 1967 and 1970 by Professor Joseph J. Ermenc, Professor Emeritus of Dartmouth College, nine eminent scientists directly involved in the development of nuclear energy during the war years 1939-45, discuss their contributions and those of their associates in the areas of early atomic experimentation directed towards the nuclear reactor and the bomb, the separation of fissionable materials, the personal and group rivalries, and the interactions with military and government leaders. The memoirists are: Werner Heisenberg, Paul Harteck, Lew Kowarski, General Leslie Groves, Aristid von Grosse, C.E. Larson, A.H. Snell, W.A. Arnold, and K.W. Bahler.

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those last ten pounds

My first copy is worn out -- coming back for a second

It works, and it's Healthy

One of the best books yet!!!!!!

A Cookbook way to lose weight

Lose Those Last 10 Pounds: The 28-Day Foolproof Plan to a Healthy Body
Denise Austin
Manufacturer: Broadway
ProductGroup: Book
Binding: Paperback

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Jumpstart: The 21 Day Plan to Lose Weight Get Fit and Increase Your Energy and Enthusiasm

ASIN: 0767904702
Release Date: 2001-03-13

Amazon.com

If positive thinking alone could strip weight off people, anyone reading this latest tome from the perpetually perky Denise Austin would be thin. Good vibes leap from the page, whether she's describing her own attitude toward life ("Happiness is a choice that is available to anyone") or simply introducing exercise information ("Burn the Fat!" "Build the Muscle!" "Get Flexible!").

Austin says that she gets more requests for advice on losing the final 10 pounds than on any other subject, and in response she's created a very solid combination of "eat less" and "exercise more," the twin pillars of any scientifically sound weight-loss prescription. Austin jazzes it up with some yoga- and Pilates-based exercises, an exhortation to move more throughout the day (she calls it "Fidget-cize"), and a "Mind-Body-Spirit" routine that serves as a cooldown for her three-times-a-week cardiovascular workouts.

Her meal plan is 1,500 calories a day, and includes weekly shopping lists, followed by easy-to-prepare meals that range from a peanut-butter sandwich to more gourmet fare like lemon herb-roasted chicken thighs. Sprinkled in with the meal plans are daily exercise tips ("Do tummy tucks while you sit in your car"), and a bit of philosophy from the school of thought she calls Denisiology ("A smile, a compliment, one kind sentence--those little things can make a person's day.").

The biggest strength of Austin's plan is that it combines good science with good variety; those who try it won't get bored with the food or the exercises. As for that always-upbeat tone, well, it seems to work well enough for Austin. --Lou Schuler

Book Description

Fight those last 10 pounds and WIN! America’s most popular fitness guru presents a sure-fire weight-loss program guaranteed to get results–in just twenty-eight days.

As everyone knows, the last 10 pounds are always the hardest ones to lose. Now award-winning fitness expert Denise Austin offers a fat-blasting, foolproof 28-day program that shows you how to jump-start your metabolism, develop healthy eating and fitness habits, and shed your body’s most stubborn pounds–forever.

Whether you are stuck in a dieting rut, or simply need to shape up for a special occasion, you can reach your ideal weight in just four weeks and feel healthier and stronger than ever before. Denise’s innovative approach combines cutting-edge fitness techniques such as kickboxing and yoga with 28 days of slimming recipes, such as Morning Glory Smoothies, Tuna Teriyaki, Lemon Herb-Roasted Chicken, Black Bean Quesadillas, and even Filet Mignon. Her weekly formula for success includes:
• Only threethirty-minute fat-blasting aerobic workouts
• Two thirty-minute yoga/Pilates-based workouts to keep your body and spirit balanced
• One-minute “Fidget-cize”exercises to help you burn calories anytime, anywhere
• Three healthy, tasty meals and snacks for every day of the week with easy-to-follow recipes
• Week-at-a-Glance exercise plans and grocery lists

So get ready to rev up your metabolism and start building a body you’ll love! With her infectious enthusiasm and trademark energy and flare, Denise will champion you every step of the way toward a slimmer, healthier, happier you.

Customer Reviews:

those last ten pounds.......2005-08-19

As a person who is just marginally overweight at times, I have lsot and regained the same tem pounds on severa occasions.
I was therefore quite excited to discover a book with this title. While the advice was useful I was expecting a more scientific approach rather than the same diet lists that are in most books. None the less this book can still be of use even to those who need to lose more than ten pounds. SOme of the excercises were also quite useful

My first copy is worn out -- coming back for a second.......2001-12-08

We started this program 6-10-00 and lost 38 lbs at low point of 3-10-01. As of 12-08-01, I have given back 7 lbs but am still down 31 lbs. This program works.

One positive not mentioned in other reviews is that the the meal plan rationalizes grocery shopping. Prior to this meal plan, my wife spent time figuring out what to prepare and went to the grocery store nearly daily and sometimes more than once in a single day.

With Denise's plan, she does the main shopping once a week. I prepare the grocery list. The grocery list is sorted by aisles in the store, an extra bit of work to make up but more than justified by the overall time saving. There is some time (and likely even monetary) savings in the grocery shopping component of your life with this plan.

Most of the menus require preparation, on the order of 2 hours per day. For example, even a trivial breakfast of strawberrys and yogurt requires washing and cutting up strawberrys. The food is generally good and varied.

It is really the meal plan that has the highest time commitment impact, not the exercises.

It works, and it's Healthy.......2001-08-03

My wife came to me and asked me to help her get in shape. Being a workout fanatic most of my life, helping her with the exercise part was easy. But the eating part was tougher. I eat healthy but don't have any set receipes or methodology; so I bought Denise's book and followed it religously for the first three to four weeks, doing all the shopping, cooking etc. She lost more than 12 lbs, looks wonderful and really has liked the food. We still use the book has a guide but mix in receipes from other sources like Cooking Light magazine etc., but we maintain Denise's daily intake of calories (about 1500) and fat -- about 25 percent -- for my wife. Denise is so upbeat, sensible and fun to read and watch. Besides being beautiful, she is full of common sense about eating and exercise. If you want sensible, good food -- not "diet" food, buy this book and follow it. It works. Thanks, Denise. You're the best.

One of the best books yet!!!!!!.......2001-06-18

This review is mainly to tell you what the others (teacherwhocares & T.M.) didn't tell you. First off, I thought that this book was very helpful with tring to increase my recipe library and to also increase what I know about Fitness & Nutrition and the basics about exercises. I found this book to be very helpful!

The others that I meantioned earlier (teacherwhocares & T.M.)in this review must have been looking for some negetive things of some sort, or they just wanted to 'pick' on her book for whatever reason.

First off, the shopping list the is in week 1, you WILL use all of the things that are on the grocery list unless you decide to discontinue to use it in the middle of the week.

Second, the typical day that Denise Austin is talking about in the book is HER TYPICAL DAY! Shoot, if everybody was a fitness personality, buiness woman, wife, mother of two, and a avid fitness expert it would look kind of silly for her to just SIT AROUND THE HOUSE AND EAT BON-BONS ALL DAY! She does all those exercises to help give her energy throughout the day and if the person who wrote the review would at least TRY those exercises that Denise recommends then she/he would find them to probably be helpful. I don't exercise for "2 obessive hours a day" and I also do SOME of the 'fidgetsizing' that Denise talks about in her book everyday and it really works!

I think that people who are CLOSED MINDED shouldn't ever think about picking up this book, because that will mean more 'bad reviews' that shouldn't even be here! If you are serious about fitness and nutrition and are flexible enough to try new foods, then this book is worth EVERY PENNY!!!!!!!!!

A Cookbook way to lose weight.......2001-05-30

My husband and I have been doing this weight loss plan for 2 weeks now and find it a very manageable and educational scheme. It is very obviously based on the USDA's food pyramid, which is great for us. We're really starting to understand what it means to eat 5 servings of fruits and vegetables everyday and how to better manage portion size, especially with starches and meat. It's given us some great new breakfast and lunch ideas, and I love the fact that the easy-to-prepare recipes can be doubled to two portions and leave no leftovers to fill up my fridge. Most of the recipes are pretty tasty, if simple, but the chicken breast dishes are on the bland side, requiring a little extra touch to make them better. Additionally, preparation advice can be a bit sketchy, leaving the reader to make assumptions about how things should be done. There are also some editing problems which add to the confusion, such as describing 1 oz. of linguine as "about the size of a quarter" in one recipe and "about a quarter of an inch in diameter" in another.

The exercise plan is very manageable as well, where I substitute my usual aerobics or exercise bike routines for her routines. Her toning routine is great - I'm already reaping the benefits in firmer muscles. The yoga/pilates routine left me a little cold, but has inspired me to find a video that may be more suitable for me.

Overall, I think it's a very realistic plan that should lead to better habits of both eating and exercise, which is really what matters.

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Reissued version of The Good Food of Italy

Fantastic recipes and information

La Cuchina de Italia from top to bottom

Claudia Roden's the Food of Italy: Region by Region
Claudia Roden
Manufacturer: Steerforth Italia
ProductGroup: Book
Binding: Paperback

General | Baking | Cooking, Food & Wine | Subjects | Books
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ASIN: 1586420623
Release Date: 2003-02-10

Book Description

CONTAINING MORE THAN three hundred recipes, Claudia Roden’s timeless and enchanting book is set against a backdrop of the story of Italy and its people and is the most authoritative and approachable guide to one of the world’s best-loved cuisines by one of the great food writers of our time.
For an entire year Roden traveled up and down Italy, through every region, taking in city and countryside, to discover the local specialties on their home ground. She visited the kitchens of both professional and private cooks, watching them at work and listening to their stories. From simple and rustic to grand bravura, the recipes collected here represent traditional regional dishes as they are cooked today in Italy, and as they can now be cooked with ease and delight in our own kitchens. The Sunday Telegraph has called The Food of Italy, “Excellent . . . a collection of delicious recipes chosen on the basis of strong flavors and ease of preparation.” “A glorious feast of a book, a splendid history, geography and cooking lesson rolled into one,” says the Financial Times.
“Claudia Roden is no more a simple cookbook writer than Marcel Proust was a biscuit baker. She is, rather, a memorialist, historian, ethnographer, anthropologist, essayist, poet.”-- Simon Schama
“Claudia Roden’s The Food of Italy is one of the most used and loved books on our bookshelf. Her knowledge and understanding of the regions and their food and culture makes this one of the most authentic of all Italian cookbooks.”-- Ruth Rogers And Rose Gray, The River Café

Customer Reviews:

Reissued version of The Good Food of Italy.......2006-10-23

This edition is basically a reorganized version of the prior Knopf 1990 edition of "The Good Food of Italy, Region by Region" which was printed in paperback by Arrow as "The Food of Italy".The material, especially the recipes, is virtually the same.Some chapters have been reorganized as to where they are located in the book and the writing very slightly edited.For example,the sections such as Basics are now at the beginning of the book instead of the end.The other editions include photograph sections.Perhaps as another reader suggests this is a budget version.I like Roden's cookbooks so which ever version you buy will proove useful but don't get fooled into thinking this is a completely revised edition especially if you do enjoy photographs in your cookbooks.

Fantastic recipes and information.......2006-07-26

My daughter just returned from a year of college study in FLorence Italy. While there she was enrolled in 2 cooking classes - and they used this book in both classes. The tiramsu receipe is the best! The recipes are consistently wonderful and the regional infomation is fasinating. I traveled with her for one month all over Italy and we used the regional information to guide us on ordering special meals at local restaurants. Have purchased several books as gifts for my food/cooking loving friends and family

La Cuchina de Italia from top to bottom.......2003-12-05

Claudia Roden is one of the distaff aristocracy of Mediterranean culinary journalism with Elizabeth David and Paula Wolfert. This book, `The Food of Italy Region by Region' is an adaptation of a series of newspaper articles written for the Sunday Times of London. Each of the 19 larger regions has a chapter devoted to the traditional dishes and wines of the region. The cuisine of two very small regions, Valle D'Aosta and Molise are grouped together larger neighbors, Piedmont and Abruzzi respectively. Each chapter begins with an essay on the food of that region followed by several recipes. Emilia-Romagna, for example gets 21 example recipes.

Each essay includes a section on the wines of the region. This was one of the most interesting aspects of the work to someone who knows very little of wines. Before reading this, I was under the impression that Italian vintage wine culture was hundreds of years old. Wine was certainly produced in Italy since before the Roman Empire, yet up to World War II, it was largely the production of everyday wine with few quality exports. Only in the last 50 years has Italy developed the same kind of quality labels to rival those of France. I must say they have done a very good job of it.

I was also surprised by the relatively recent awareness of regional cuisine in Italy, as it never really codified its culinary traditions in the same way France did so well. I am delighted, however that there is a book, which ties together all the material in my five (5) foot shelf of books on regional Italian cuisine. It is especially interesting to see the split in Italian cuisine below Rome into the very Mediterranean cooking of Campania, Calabria, Apulia, and Sicily versus the more European cooking of, for example, Tuscany, Emilia Romagna, Piedmont, and Friuli. In the north, for example, you have soft pastas and gnocchi with family resemblances to Germanic dumplings. In the south, for example, you have abundant olive oil and dried tomatoes linked closely to the cuisines of Greece and North Africa.

The author presents close to 300 recipes by region, but also gives a list of recipes by these food types:
Appetizers
Stuffed Vegetables
Fried Foods
Cheese and Eggs
Seafood Antipasti
Pizzas, Breads, and Pies
Soups
Pasta
Dumplings
Risottos
Polentas
Fish and Shellfish
Meat, Poultry, and Game
Side Dishes, Salads, and Vegetables
Desserts

This is excellent Sunday Supplement journalism and very good culinary reporting. I found very few differences of opinion between the author and Mario Batali, my gold standard for Italian regional cuisine. In the case of any disagreements and any other evidence, I would give Mario the nod simply because he is a professional chef in addition to being an interpreter of Italian cuisine and the author is not a professional chef. That means that in spite of how expert Ms. Roden's reporting may be, she has not prepared this food in the restaurant environments on which she reports.

One disagreement I detected is in pasta making technique. Ms. Roden cites the `well' or `volcano' method for incorporating liquid into flour to make pasta which Mario demonstrates often. Ms. Roden deviates from this practice by saying that the operation may be easier if done in a bowl instead of on a flat surface, yet, there is an obviously good reason for doing it on a flat surface. It allows one to use `just enough' of the flour for the liquid, and no more, depending on the humidity of the air and the nature of the flour. I suspect Mario's doctrine is closer to how Noni actually does it in Parma.

Another disagreement is in the `lipid of choice' where a location may have both olive oil and rape seed oil or other neutral oil available. Mario always uses extra virgin olive oil and claims that where olive oil was available, it was always used in preference to other oils. I am willing to give Ms. Roden the benefit of the doubt here, as I suspect that rape seed oil was probably less expensive than olive oil when the rape seed was produced locally.

A third disagreement is in the use of canned versus whole tomatoes in cooking. Mario always uses canned tomatoes for sauces while Ms. Roden specifies fresh whole tomatoes in several of her recipes. I have a hunch that Noni in Campania used both, depending on whether tomatoes were in season or not, especially since Noni was doing the canning anyway.

The most exciting conclusion I draw from this book is the refutation of John Thorne's theory that the greatness of Italian cuisine stems from the emulation, in poverty of the glories of the cuisine of the Roman Empire. Roden specifically states that except for a brief period in the Renaissance and in very recent scholarship, there is little Italian reference to the cuisine of the empire. Rather, it is much more likely that the huge diversity in Italian cuisine comes from the interaction of a fabulous variety of produce, greatly enriched by new world products like tomatoes, corn, and chilis, with the cultural overlays from Islam, Spain, Norman Europe, France, and Austria-Hungary. The most dismal message I get is the abandonment of traditional rural agriculture; similar to a trend reported in rural France.

This is not your typical Time-Life or Williams-Sonoma glossy photo treatment. This is the read deal with hundreds of relatively easy recipes based on very accessible ingredients using easy techniques, all for a very reasonable price. Unfortunately, Ms. Roden did not have the answer to why Thursday is gnocchi day in Rome.

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good writing and good eating

Good Food Of Italy--region By Region, The
Claudia Roden
Manufacturer: Knopf
ProductGroup: Book
Binding: Hardcover

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ASIN: 0394582500
Release Date: 1990-11-14

Customer Reviews:

good writing and good eating.......2000-11-26

this is a wonderful book - a well-written cookbook that you can read just for the pleasure of it and with recipes that work in a home kitchen. Claudia Roden is an excellent writer, researcher and chef.

The Good Food of Italy: Region by Region

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The Good Food of Italy: Region by Region
Claudia Roden
Manufacturer: Alfred a Knopf Inc
ProductGroup: Book
Binding: Hardcover
ASIN: B000PSBEGQ

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Crazy Mosaic
Tracy Graivier Bell , and Sarah Kelly
Manufacturer: Laurel Glen Publishing
ProductGroup: Book
Binding: Paperback

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Book Description

Mosaic is an ancient craft that can be used to transform almost any plain surface into a unique piece of art. Crazy Mosaic brings this ancient art into today's fun by using everything from broken china to found objects to make crazy, cool, contemporary mosaics. Illustrated throughout with full-color photographs and easy step-by-step instructions, the book includes plans for 20 different projects.

Step-By-Step Patchwork: Complete Instructions for Dozens of Patchwork Techniques Including Seamed, Mosaic, Strip and String, Log Cabin, Crazy Quilt,

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Step-By-Step Patchwork: Complete Instructions for Dozens of Patchwork Techniques Including Seamed, Mosaic, Strip and String, Log Cabin, Crazy Quilt,
Helen Fairfield
Manufacturer: St Martins Pr
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Amazon.com

If May Brawley Hill's Grandmother Garden and Mac Griswold's Golden Age of American Gardens weigh heavily on your shelf of classic foliage histories, Alan Emmet's study of New England private gardens from the 18th and 19th centuries should take its place alongside them. Emmet shows how the more extreme climate, the looming presence of the frontier, and the moral fiber of Puritanism combined to shape an American vernacular gardening style as distinct from the venerable hedge-and-fountain traditions of England. The Italianate garden at Wellesley, Massachusetts, designed by Hollis Hunnewell, and the Impressionist bouquet by Cecil Thaxter on Appledore Island, Maine, demonstrate that early Americans were transforming European traditions in landscape architecture at the same time they were adapting those in politics, arts, and literature.

Book Description

Join Alan Emmet on a tour of gardens that graced New England from just after the American Revolution into the 20th century. A Martha Stewart Decorative Arts Gift Book Choice for 1996.

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Talking from Infancy: How to Nurture and Cultivate Early Language Development
William Fowler
Manufacturer: Brookline Books
ProductGroup: Book
Binding: Paperback

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Book Description

Suppressed by the Communists for nearly forty years and never before published in English, Nine Suitcases is one of the first—and greatest—memoirs of the Holocaust ever written. Originally published in Hungary in weekly installments starting in 1946, it tells the harrowing story of Béla Zsolt’s experiences in the ghetto and as a forced laborer in the Ukraine. It gives not only a rare insight into Hungarian fascism, but also a shocking exposure to the cruelty, indifference, selfishness, cowardice and betrayal of which human beings—the victims no less than the perpetrators—are capable in extreme circumstances.

Apart from being one of the earliest writers on the Holocaust, Zsolt is also one of the most powerful. He bears comparison with Primo Levi, Elie Wiesel, or Imre Kertész. Both an accomplished novelist and a highly skilled journalist, he was reporting and analyzing these appalling events soon after they occurred with exceptional clarity and a devastating blend of angry despair and cool detachment.

Zsolt was spared Auschwitz, but he witnessed and suffered some of the worst atrocities of the Holocaust elsewhere; his nightmarish but meticulously realistic chronicle of smaller and larger crimes against humanity is as riveting as it is horrifying. The rediscovery and publication of Nine Suitcases is an event of great historical importance.

Customer Reviews:

Brutal, Gripping, Honest........2005-01-11

Written almost immediately following the end of WWII, there was no distance between M. Zsolt and his experiences.

Originally published as articles in a magazine, the force of the writing really slams into the reader from the beginning. M. Zsolt picks up his story in 1944 in the Nagyvarad ghetto. At that time, he had already been a slave ('forced labourer') for the Hugarian forces allied with the Nazis in the Ukraine, survived, freed, and then thrown into prison as a political prisoner. He is already in his late 40s, and a veteran of WWI.

What struck me in this memoir is the similarity of M. Zsolt's thinking about the horrors he endures and the writings of M. Wiesel. Both authors come to the conclusion that there are no words to communicate the experience, yet both realize they must attempt to do so.

I'm thankful that this memoir is now available in English (and the translator was actually with M. Zsolt in Bergen-Belsen as a boy).

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Nine Suitcases a Memoir
Bela Zsolt
Manufacturer: SCHOCKEN BOOKS INC
ProductGroup: Book
Binding: Hardcover
ASIN: B000SHMBH0

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