F Books
Related Subjects: Femforce Fantastic Four Flash Franka From Hell
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Used price: $73.34

CHALLENGING BEHAVIOR IN YOUNG CHILDRENReview Date: 2007-09-30
Very helpful and just as described! ^.^Review Date: 2008-03-09
Book for class Review Date: 2007-03-08
formal reviewReview Date: 2006-02-25
Great InvestmentReview Date: 2007-04-10
It gives helpful background knowledge, current research on best practices and new theories, as well as well-thought-out direct instruction for dealing with challenging behavior in the classroom of young children.

EXCELENTE! Pero no lo pude leer completo, AYUDA!Review Date: 1998-05-23
very believableReview Date: 1998-04-27
The Journeyer: A voyage of the sensesReview Date: 1998-05-27
A Woman's Point of View....Review Date: 1998-06-18
A must for the armchair traveler.Review Date: 1998-11-12

Used price: $0.97

ExcellentReview Date: 2008-02-12
Excellent!Review Date: 2002-05-08
Finding H.F ReviewReview Date: 2002-04-12
A Wonderful Coming-of-Age NovelReview Date: 2001-11-29
My first,Review Date: 2002-05-20

Used price: $24.58

ExcellentReview Date: 2003-07-12
ExcellentReview Date: 2003-07-12
A Must Read BookReview Date: 2001-12-31
A Touching and Inspiring StoryReview Date: 2001-12-31
An Amazing JourneyReview Date: 2001-05-31

Used price: $6.79

Wonderful book for yourself or to give as a giftReview Date: 2007-07-16
My personal favorite is the pistachio cookies for Passover.
Cooking Middle Eastern Memories Review Date: 2007-08-31
from the Jewish Journal of Greater Los Angeles
September 26, 2003
by Judy Bart Kancigor
Reading "A Fistful of Lentils" is like wandering through a family album. Instead of food photos you find dozens of family portraits, touching stories and the fascinating history of a rich and unique culture. In this engaging new cookbook, first-time author Jennifer Felicia Abadi tells the fascinating story of her Syrian Jewish family and reveals the secrets of their little known cuisine.
In 1924, her great-grandmother, Esther (called Steta in Arabic), left Aleppo for America on the crest of a wave of Syrian immigration as the Ottoman Empire crumbled. She brought with her cherished family recipes, passed down from mother to daughter, from the communal kitchens back home, where Arab and Jewish women gathered daily, as they had for centuries, to bake sambussaks (savory-filled pastries) and exchange gossip.
In the 1970s, Esther's grandchildren (Abadi's mother and aunt) decided to observe their Steta in the kitchen and carefully recorded her recipes for the family. Thirty years later, Abadi embarked on a project of her own -- trying to fill in the gaps by observing her own grandma, Fritzie -- and in the process learned as much about her family's history as she did about their cooking.
Numbering a mere 150,000 worldwide, Syrian Jews descend from a blending of the Spanish Jewish population that fled to Syria to escape the Inquisition and the Mizrahi (Eastern) Jews they found there who had made Syria their home for 2,000 years.
Those who think Middle Eastern cuisine is all falafel and hummus will delight in the exotic tastes and smells of the Syrian kitchen. But what distinguishes the foods of Syria from other Middle Eastern cuisine?
"Syrian cuisine has a strong flavor," Abadi explained, "but as compared to, say, Indian, we don't use a lot of different spices. We use mainly cinnamon and allspice in tandem together and lots of cumin. And whereas Moroccans, Algerians and Tunisians use couscous, we use bulgur wheat. We love rice, too, but bulgur wheat is our favorite grain."
Although rice was plentiful in Persia, Abadi noted, it was brought into Syria later through the trade routes. Originally reserved for the upper classes, the traditional riz (basic Syrian rice) is now considered a staple on the Syrian table. "Basic it is; plain it is not," Abadi writes.
Onions are first sautéed in oil and then combined with soaked and drained long-grain white rice, the mixture boiled and topped with toasted pine nuts. The favorite part of the rice is the prized a'hata, the brown crust scraped from the bottom of the pot, achieved by slowly cooking (and watching) the rice for 50-60 minutes over low heat.
Whereas Moroccans use dates, Syrians prefer mish mosh (dried apricots) in a variety of dishes, from Meh'shi Sfeehah b'Dja'jeh (Stuffed Baby Eggplant with Roasted Chicken) to the colorful and refreshing Mish Mosh m'Fis'dok (Cold Rose Water Syrup With Apricots and Pistachios).
"Many recipes call for rose water or orange water, and that separates us from other Mediterraneans, like the Greeks, who use honey," Abadi continued. "But I think probably our use of tamarind most distinguishes Syrian cuisine from others in the Middle East."
The rich tamarind sauce called ooh, a staple in the Syrian kitchen, is made from the pods of the tamarind tree. It is dark in color and lends a unique tart-sweet flavor to such dishes as Dja'jeh Mish Mosh (Sweet-and-Tart Chicken With Apricots) and Meh'shi Kusa (Stuffed Squash With Sweet-and-Sour Tomato Sauce). Presentation is key to the Syrian table.
"We're definitely concerned with how the table looks and that all the food is presented colorfully," she said. "What's nice is to have many little tastings, not just have one thing, and we like to have plenty. There will usually be several main dishes, on the average at least three or four, with a rice and a vegetable stuffed dish and maybe a noodle dish. The maazeh [appetizers] are colorful and done on little plates with lots of different shapes and sizes."
Most Syrian dishes, Abadi said, are easy to prepare.
"It's peasant food, a home-cooking thing. The dishes are long cooking, but, except perhaps for the pastries, which require more time and skill, they are not that difficult to do."
Case in point, Dja'jeh b'Ah'sal (Chicken With Prunes and Honey), a perfect choice for Rosh Hashanah.
"We use prunes, as well as apricots and dates, not only for their sweetness," Abadi notes, "but because they are round, they represent the cycle of life."
Tired of the same old honey cake? Try the more exotic Ka'ikeh b'Ah'sal (Honey Cake With Sesame Glaze), rich with tahini and sesame seeds, which, Abadi tells us, are used on Rosh Hashanah along with poppy seeds to represent an abundance of good deeds.
Dja'jeh b'Ah'sal (Chicken With Prunes and Honey Sauce)
2 cups pitted prunes, soaked in 1 cup cold water for 15 minutes
1/4 cup honey
1 teaspoon ground cinnamon
Chicken
5 to 5 1/2 pounds chicken pieces (white and dark meat), skinned
1/4 cup olive oil
1 cup finely chopped yellow onions
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Three 3-inch cinnamon sticks
2 cups cold water
To Serve
1 cup blanched whole almonds, toasted in a dry skillet over medium heat until golden
Prepare the sauce. Place the prunes and soaking water in a small saucepan. Bring to a boil, then reduce the heat to medium-low and simmer, uncovered, for 10 minutes. Add the honey and cinnamon. Mix well and simmer until the prunes absorb some water and soften (they should be soft yet retain most of their shape), about five more minutes. Remove from the heat and set aside.
Prepare the chicken. Rinse the chicken under cold running water and pat dry with paper towels. Place on a plate.
Heat the oil in a large skillet over medium-high heat and cook the onions, stirring, until golden and soft, three to four minutes. Add the chicken pieces and brown, cooking for two to three minutes on each side. Add the salt, pepper, cinnamon sticks and water, stir well, and bring to a slow boil over medium-high heat. Pour the sauce over the chicken. Reduce the heat to medium-low and simmer, covered, for one hour.
Uncover the skillet and cook until some of the excess liquid cooks off and the sauce has thickened to a gravy-like texture, an additional 20-30 minutes.
Serve on large platter, garnished with toasted almonds.
Ka'ikeh b'Ah'sal (Honey Cake With Sesame Glaze)
Cake
4 large eggs, lightly beaten
1/3 cup tahini (sesame paste)
2/3 cup honey
1 tablespoon pure vanilla extract
2 cups unbleached all-purpose flour
1 teaspoon baking powder
Glaze
2/3 cup honey
1 tablespoon tahini
2 tablespoons sesame seeds
Preheat the oven to 350 F.
Prepare the cake. Combine the beaten eggs, tahini, honey and vanilla in a large bowl until smooth.
In a medium-size bowl, combine the flour and baking powder. Add to the wet mixture and mix well.
Pour the batter into a greased 9-by-13-inch baking pan or 9-inch Springform pan and bake until a toothpick or knife inserted into the center comes out clean, 25-35 minutes.
When the cake is ready, remove from the oven and allow to cool for about 45 minutes. With a knife, loosen the edges of the cake. Place a large plate on top of the cake pan and flip the pan upside down.
Prepare the glaze. Combine the honey and tahini in a small saucepan and cook over low heat until blended to a smooth consistency, four to five minutes. Add the sesame seeds and mix well.
Remove from the heat and immediately pour the hot glaze over the top of the cake, allowing the glaze to soak in. Let cool for 30 minutes.
Cut into diamond shapes about two inches long and 1-inch wide and serve at room temperature. Do not refrigerate.
Fun to read, but the recipes are flawedReview Date: 2002-10-23
Every family cooks their own way. However some of the recipes will fail completely. For example, the Kibbe Nabilseeyah. The dough calls for 5 Tbs. water which is way too little. I would advise anyone who is a serious cook to wait for the second edition. This will give Miss Abadi a chance to correct the errors.
Excellent and Easy to FollowReview Date: 2003-02-20
A Fistful of LentilsReview Date: 2002-06-06

Used price: $15.11
Collectible price: $38.50

Combat History of a 9th AF Fighter-Bomber Group!Review Date: 2008-09-27
HELL HAWKS is certainly well-written and does a good job of relating the combat activities of the 365th. According to the book, over 80 Hell Hawks personnel or family members were interviewed for the book and it shows in the vivid descriptions of air combat found in the book.
To be honest, I would have given HELL HAWKS 4 1/2 stars if that was possible. It did a marvelous job of relating the Group's combat achievements but didn't have as much information on behind-the-scenes/life-in-the-squadron matters, etc. which I personally enjoy reading about.
The book has an 8-page photo insert and, as others have mentioned, a cover photograph showing an 8th AF 78th FG ace!
HELL HAWKS will do just fine for air combat enthusiasts. It's a well-written, fast-paced account of air combat and equally thrilling ground attack missions 9th AF-style. Recommended.
****
Damn, Am I sorry I sold my copy of Johnson's book years ago...$350.00!?!
Well done!!!Review Date: 2008-08-24
Hell Hawks! The Untold Story of the American Fliers Who Savaged Hitler's WehrmachtReview Date: 2008-07-30
Lots of action!Review Date: 2008-07-22
Dorr Scores Well, As ExpectedReview Date: 2008-08-18
Dorr and co-author Thomas D. Jones (USAF Academy grad, ex-B-52 driver, veteran of four NASA space shuttle flights) also rightly recognize the guys who weren't strapping into the 365th Fighter Group's P-47s: "The men with stripes on their arms didn't pilot Jugs, but they made warfare in the Jug possible." We tend to forget that the aircraft of WW II, after all, were just 15 years removed from Lindbergh's Ryan NYP of 1927 but were very complex machines. The authors salute the men with the stripes well.
The results of close to 200 interviews of 365th FG veteans, other combat vets, family members, and more, plus four years of research, "Hell Hawks!" is loaded with the day-to-day details of fighting a tenaciously fierce enemy, demonstrating throughout the book that ground attack combat was a deadly way to earn your flight pay. The authors bring the personalities of the young pilots alive as well as provide a big picture of Allied strategy and the pace of war from D-Day to victory. This is an excellent book not only for military historians but for anyone who enjoys aviation writers at the top of their game. Splendid!

Used price: $3.99

New vampire on the blockReview Date: 2008-07-20
The story opens in 1005 A.D. Adam is a priest and gives up his priesthood to marry the love of his life, Eyanna. The local townspeople believe her be a witch because of her ability to heal. Already alienated from his God yet not entirely from his faith, Adam volunteers to be turned into an immortal to save his wife from being burned at the stake. To his horror, events turn against him. What happens next sets the stage for the rest of Adam's eternal life.
Davis brings the story into today and Adam is still grieving over the lost of Eyanna. He believes that the mortal lady Eve that he meets in church (yes, in church), is Eyanna reincarnated.
Eve is also frighten of Adam, believes him to be evil. Her emotions swing between love and hate for the vampire. (Is hate a ramification of love? I wonder.) But that does not deter Adam from his quest to reclaim his wife through Eve. His confusion about Eyanna and Eve turns into a nightmare for Adam and Eve. She may well be Eyanna's reincarnation. Eve's quest to save Adam and strengthen her wavering belief in God aligns her with Eyanna. But will she lose her soul in this quadrilateral perplexity? It becomes a battle of wills and faith, Adam's being the strongest and Eve coming very close behind. I could go on but will stop here. You decide.
I was totally involved with In the Beginning. The issues are clear: true love is forever, faith is shaken and best of all, even immortals have a soul and a sense of right and wrong.
If you are willing to suspend your logic, you will enjoy this interesting tale of love. Looks like F.D. Davis has a vampire series on her hands. I look forward to more from Adam Omega.
Minnie E Miller
Author
real vampiresReview Date: 2008-04-29
Couldn't Put This Book Down!!!!Review Date: 2007-10-21
GREAT JOB!!Review Date: 2008-04-30
(RAW Rating: 4.5) - Eternal Soul MatesReview Date: 2007-11-22
Adam gave up a lot to be with his young wife, from walking away from the church to becoming what he was to save his young wife, but when she took her love away from him he was beside himself. So when he meets Eve Moses and discovers who she really is, he has no choice, but to revisit his past. Eve grew up being told she was evil and to overcome that evil she had to make amends with God and live a life of goodness. However, what is meant to be will prevail because of karma. When Eve becomes Adam's weakness, those around him find themselves in a battle against those who have chosen to go against Adam. With good intentions in his heart, Adam realizes that sometimes being good isn't enough.
F.D. Davis takes you on an adventurous ride as you read about Adam's love and his determination to have his lover for eternity. While the book has a slow start, by the sixth chapter you're hooked until the end. Davis definitely has won me over on Adam Omega and I can't wait to see what's next.
Reviewed by Missy Brown
for The RAWSISTAZ Reviewers

Used price: $11.00

Real Martial Art!!!Review Date: 2001-09-04
Another "must have"...Review Date: 2005-03-18
The Book for Randori no KataReview Date: 2004-07-09
Simply the best!Review Date: 2001-08-03
a good textbook in judoReview Date: 2000-11-22

Used price: $2.00

Excellent! Nothing out there like it.Review Date: 2008-04-06
Wonderful BookReview Date: 2007-06-17
Nicely DoneReview Date: 2002-02-13
And PS RED Fay did not serve aboard PT 100, as is claimed in the book.
nice pictures (and text)Review Date: 2005-12-22
[...]
A treasure of a book!!Review Date: 2002-10-30

Used price: $49.00

Indispensable!Review Date: 2008-06-04
It goes without saying you should also consider subscribing to the author's quarterly Spirit Journal. Don't wait another ten years to get the reviews when you can receive new ones every few months, not to mention the always excellent featured article!
To Life!
JP
spirit fanReview Date: 2008-05-01
a must-read before you buy any spirit.
my palette is not nearly as good as f. paul, but i try to focus on each glass of spirit with his analytic approach, and use his tasting notes to try to train my palette, educate my nose and taste buds.
i don't always agree with him, but i can use him as a pretty consistent barometer of what i will or won't like.
most important point: let that glass of high class booze "air -out" for 10-15 min before you even start drinking. it does really help with bringing out more subtle tastes.
one negative point: still need those 1997-2000 reviews
Awesome Reference BookReview Date: 2008-04-23
A must read resource for experts and novices. Review Date: 2008-04-09
I recommend people use this book when looking for a new product to try and buy.
Kay Olsen
Astounding encyclopedic omnibus of booze: key to the mysteries.Review Date: 2008-03-20
It's ridiculously ambitious to attempt a book that reviews the full spectrum of spirits spanning whiskey (scotch, irish, bourbon, rye and more), brandy (cognac, armagnac and much more), vodka, tequila, rum, gin, grappa, cachaça, slivovitz, eau de vie, and liqueurs - but "Kindred Spirits 2" does a credible job. The VAST majority of spirits I know are included. It's virtually impossible to be completely comprehensive, however, and I noticed a few omissions such as Jägermeister, Sortilege (an obscure but amazing maple liqueur from Quebec), and some manner of Kummel Caraway. There seems to be only a single listing for an Akvavit (but it's a cracker). All the Springbank malts are covered, except the 21, my personal favorite. You could nit pick any attempt. However, the deep strength overall more than compensates. The reviewed selections are eclectic - highbrow and lowbrow. There are many single cask and limited editions included - as well as standards and classics. The vast breadth makes for both interesting reading and a definitive reference. In addition to the listings of reviews there are brief section introductions that orient the reader, a brief FAQ (Appendix A:) and a listing of the authors 111 favorite spirits regardless of type (Appendix B:). Appendix B: is the only place where Mr. Pacult ranks hierarchically within a given star level. This is the land of the 5 stars and they're all great - but Pacult takes a stand on which is better than which. This is a lot of fun - but it's the most slippery ground and it's here that I find I disagree with him most - but it's a happy disagreement. Everything on this list is KILLER. Degrees of love is a happy debate.
The real power and magic of this book comes in discovering these highest rated five star gems. I recently attended a tasting of the top ten from Appendix B: and found the experience utterly astounding. Virtually every selection was revelatory and blew away my preconceptions of what these various types of spirits were (e.g. the bourbon tasted so good it almost wasn't recognizable as bourbon - don't even get me started on the Rum Agricole - an amazing variant I had never even heard of). The flavors were huge and complex - transcending expectations. Mr. Pacult's taste preferences emerged - sweetness, purity, floral and citrus notes, huge long finishes. I find myself heartily in accord. Incredibly, 6 of the 10 retail for under $100 a bottle. The big lesson of this book is that artistry and genius are not synonymous with rarity and cost. This is a great desk reference - but it can be far more; a gateway to epicurian experience (especially if you have to courage to use it to go beyond your "comfort zone" (i.e. try types you don't normally drink)). Using this book as a guide will save you a ton of money in bad choices. Much more importantly than this, it will expose you to the best spirits the world has to offer - highlight experiences you might otherwise disastrously miss. Many of these lofty spirits will be surprisingly affordable - and many will utterly blow you away. My highest recommendation.
Related Subjects: Femforce Fantastic Four Flash Franka From Hell
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