Connoisseur Books

This book is packed with useful information. Anyone interested in gemstones will learn a lot of things you don't typically find in other books on this topic. I'm glad I got it.

With wonderfully good information and great images, the writer introduces a wide reaching and vast amount of valuable information through a fascinating, personalized journey. However this otherwise excellent treatise could be made infinitely better by a more professional publishing house. The typography, layout, and copy editing are awful, albeit I absolutely love the riveting cover.

This made for a fascinating read and the pictures are fantastic. Is it worth the sticker price? Yes.

If his book Secrets of the Gem Trade has made Richard a rock star, it is because he has accomplished the notable feat of making the nuances of fine gems accessible, not only in his rich text but also with extraordinary images of extraordinary gemstones; many as seen through the lens of famed gem and mineral photographer Jeffrey Scovil. Richard has literally defined "connoisseurship," guiding the reader into the world of colored stone appreciation, enriching the journey with his passion for history and travel.

This book has earned its place in classic gemological literature and no library collection is complete without it. Secrets of the Gem Trade serves not only as an invaluable reference, but also as inspiration to many wishing to enter the world of colored stones.

E. Skalwold, F.G.A, G.G.

I highly recommend this book. Although it doesn't cover a wide specter of colored gemstones, it does focus on the ones worth investing in and it goes into detail about what to specifically look for when investing in these particular gems. The fact that it is peppered with stories of the author's adventures is a plus. A very satisfying read!

I collect Origami books. Each book has something new. This one does too but I mostly buy it for some of the known folds such as Kawasaki Rose.

The origami collected in the book is very interesing. Also the instruction is as detail as everyone-can-do. The only cons is the instruction is on the back of the paper you use for the origami, which means either you have to figure out a way to follow the instruction during the process, or you use other paper.

This is one of the best origami books ever written. My all-time favourite model John Montroll's Goose which I have made hundreds of times is included, along with the wonderful and now classic Rose by Kawahata, David Brill's lidded box and transparent bottle, a series of twist folded cubes and many other beautiful and stylish paperfolds too numerous to list here.

The models are not for the complete beginner but will for the most part require some experience at intermediate level and the book is a good graduation point if you wish to move on to more advanced work.

The book has stood the test of time - the original edition was first published in Japanese in 1985 and then in English in 1987 - and is as fresh and exciting to read today as it was then. I cannot recommend this book too highly.

I recently got this book for my birthday, and months from now, I'm still doing much of it. I've made nearly all of the models, and even did one of the 300 sonobe units modulars. I've tried the stegosaurus, and I'm starting to be able to clean new ones. Everything I do astounds my classmates in various classes.

Even though I've been told I'm crazy, I started the 900 unit sphere with a couple friends, and we have over 150 units put together.

This book has some models for beginners, but I'd say it's more for intermediate-advanced folders. The rose is defintely one to try, although it took me a couple tries just to get it. This is my current favorites origami book out of at least 10. A definite must-buy.

I have been reading this book and folding models every night since I bought it! It serves as a great introduction into some more advanced folding techniques. The models are very interesting and the directions are easy to follow. The book is structured like a reference book and easy to use. The pictures inside are 2 tone, but high quality.

National Living Treasure Kokan Nagayama's "Connoisseur's Book of Japanese Swords" is one of the definitive references on Japanese swords (nihonto) available in English translation. I bought it after either purchasing or familiarizing myself with several other essential, but much more basic tomes such as John Yumoto's "The Samurai Sword: A Handbook," Kazan Sato's "The Japanese Sword: A Comprehensive Guide," and Kapp and Yoshihara's "The Craft of the Japanese Sword." Each of these books has a niche, along with relative strengths and weaknesses (e.g., Yumoto's book is but a brief overview with crude hand illustrations, Kapp & Yoshihara focus on a general overview of forging, etc.) such that those seriously entering the world of nihonto would be well-served to collect them all (after all, all of these books together are going to cost a infinitesimal fraction of the cost of a nihonto and will therefore be a sound investment).

The stated intent of the Connosieur's Book is to arm the novice with a beginning understanding of the types of things that one would need to learn about kantei, the art of nihonto appraisal. Having said that, the level of detail here is far beyond that found in most other introductory books about nihonto for novices, and probably more than the casual fan of "samurai swords" would benefit from. The book is really designed as a reference and includes considerable detail. It does a nice job of going through major and subtle differences of nihonto through different eras and schools of sword-making, along with a brief historical context to explain changes and influences. It likewise gives an illustrated reference to variations in sugata (shape), design (sori, mune, shinogi), hamon (hardened edge), nakago (tang), kissaki (tip), hada (steel grain), horimono (engravings) and the like. There are no photos, but there are ample oshigata-style illustrations showing the subtlest variations to match with the text. Significant detail is included listing various schools of forging and individual smiths -- all of which are essential building blocks for kantei. There's also an appendix on inspection etiquette, charts organizing smiths and characteristics of their blades, and a glossary.

It's therefore a fine reference, from one of Japan's leading authorities, but as with the other books of the genre, there are strengths and limitations. The strong point of this text is its encyclopedic detail along with decent organization and illustrations. I picked this book up hoping to learn more (having read the other books, taken a course in forging of Japanese swords, and training in Japanese swordsmanship) about differences in major traditions of swordmaking. The book helps to explain that, but perhaps not in the clearest way. As but one simple example, Nagayama Sensei writes, "Swords of the Shoshu tradition typically have abundant ji-nie as well as chikei in the ji, and a hamon consisting of nie with vigorous activity such as kinsuji and inazuma." The Japanese terms can be cross-referenced elsewhere in the book, but they are presented individually and piecemeal, such that it can often be hard for the novice reader to get any kind of clear overall mental picture of the subtleties referred to in the text (e.g. what does it really mean that the nie is 'abundant' or 'vigorous?'). So what is missing? More illustrations of entire swords (and at least some photos) could be of use, along with side-by-side comparisons to understand the relative differences between styles (e.g. here is a typical Bizen, here is a typical Shoshu and here's how they're different), or maybe a few examples of swords in which the reader is taken through the process of kantei.

Of course, there is only so much you can teach in a book... you can't very well expect to read a manual on swordsmanship, car repair, or reading EKG's and then get right to it -- rather the manual gives you an overview, you then take up the practice, and later you go back to the book for reference. So it is here -- I seriously doubt the book would be very helpful for those who don't plan to earnestly start collecting nihonto and studying kantei, and in fact the level of detail and complexity might very well turn some away. But for those looking for "the next level" of reference after Yumoto or Sato, this book is a good start to learn and refer back to as you then track down, join, and attend your local Token-Kai. It's probably one of the best English language references, but it's not a tutorial or class-in-a-book nor does it claim to be.

This book is essential for all that want to take a closer and deep knowledge on japanese swords. Complete and easy to use.

This book must be the most informative (almost too much) but easy (as possible considering the subject) to read book I have ever owned. It really does have everything you need to know if you are thinking about purchasing a sword. I live in Japan, and when I showed my book to the shop owner I am friends with he was very impressed. Even with a language barrier we were able to communicate about certain features of swords that he was selling in his shop. A must buy if you have any interest on the subject.

This book contains more info than one could even imagine! In fact, that's all I'm going to say becuase it would take to long for me to even give you even a basic idea! I will tell you this: If you don't have this book in your library then you are missing out big time!!!!! Oh, by the way, the illustrations are awesome too!!!!

Enjoy and make sure that you have a weekend free to read.... you'll need it ;-)

I'm not really into sword collecting, but I nonetheless found
this book to be fascinating. Two-thirds of it is pure reference
material related to particular sword makers and that part would be
invaluable to collectors, but it is not of general interest. The
descriptions of the history of swordmaking and the attributes of
the craftsmanship, however, stands on its own as interesting reading.
One comes away with a much greater appreciation of the art form.

If you love single malt whisky, you'll love this book. As a single malt lover, I use this book as a guide to explore the world of single malt whisky. Since I am stiil young and poor, it's not possible to taist too much whisky. You have to make a purchasing list for yourself. I am very happy to find out that this books can help me make the decision. I am not saying the point is everything. If you beleve your own taist, you do not have to agree with the author's comment. However, it's a way to build your own guide step by step. Until now, I have tried about 10 brands with about 30 different ages scotch. It's really an interesting world.

Jackson's book is the best of the lot. He brings a love of fine whisky to bear with no pre-established perceptions. Kyle Wallace

Although some have said that the practice of assigning a numerical rating scale to single malts is overgeneralizing and therefore inaccurate, I find it to be a useful guide and at least a valuable insight into the mind of someone who is known to be one of the world's foremost experts on single malts. True, rating single malts from 0-100 is sometimes akin to comparing diverse items such as a sunset, a Picaso, a good cup of coffee. Nonetheless, for the novice, this book offers tremendous insight. It describes the majority of house styles of all the distilleries, and provides a good brief history and explanation of the malting, brewing, distillation and aging processes necessary to create fluid works of art. A MUST for the novice single malt taster and the discriminating imbiber . My copy is worn, torn, dog-eared and used daily.

Mr. Jackson has arranged a concise and easy to use encyclopedia for scotch whisky. The inclusion of over 300 malts has made it difficult for me to find a bottle that he has not listed, tasted, and graded. However; I derive the most pleasure from his descriptions of the hamlets, towns and hollows that surround the distilleries. A brief description of the malting process, and some history of scotch whisky, make this a good starting point for a novice taster. I am dismayed to see that it is out of print as I have found it to be a fine gift that has been appreciated by friends.

Echoing the other reviews posted here, I'd just like to add that this book is one of the best of its kind. Unlike a lot of books about scotch whisky which tell you loads about the distilliries yet nothing about the relative worth of the drams, this book calls 'em--the good, the mediocore, and the not so good. Mr. Jackson is an outstanding writer, by turns witty and intelligent, and his passion for scotch is evident and infectious. The beautiful layout work complements the writing.

If you have even a passing interest in single malts, you need this book. Buy it now. And don't let your friends swipe your copy, even though they'll want to.

This is not only a wonderful cookbook, but it has hilarious narrative all the way through it. If you want to cook AND be entertained, this is the book for you! I especially like the white chocolate creme brulee!

You cannot go wrong with any cookbook that is published by Oxmoor House; and their cookbooks by Southern Living magazine & are EXCELLENT! I know because we have been using their books for over 21 years for ALL sorts of events, both formal and informal. I was delighted to see that they teamed up with Dr. Frasier Crane, and his brother Dr. Niles Crane to give us these GREAT receipes from the Cafe Nervosa. From the opening pages it will become VERY clear that this NOT a book to be taken lightly! The first color photograph that you see is for Prosciutto-and-Fontina Panini which is delicious! There are recipies for a number of muffins, biscuits and scones. There is a Cappuccino Biscotti that is very easy to make, a Mocha Nervosa Walnut Bread, Buttermilk Pancakes, and a Silken Sour Cream Coffee Cake. You will also find a great section that has recipes for lunch. There are several GOOD dessert Recipes, and yes, COFFEE!! All of this in just 105 pages, containing 12 full page color photographs of several finished recipes. You will also get MANY quotes from Frasier, Niles, Daphnae, Martin and Roz, which are witty and funny!

If you are as big a fan of "Frasier" as I am, and LOVE GOOD food, then this very CLEVER cookbook is bound to please!!

Something that just arrived in the mail is "Cafe' Nervosa: The Connoisseur's Cookbook," an eclectic collection of recipes ostensibly from Frasier, Daphne, and the entire crew. I love to cook and I'm always on the outlook for new recipes and this is a fine collection of some really interesting ones. The picture I've uploaded is one of my favorites, Mocha Nervosa Walnut Bread.

The book is divided into four sections, Man Can Live by Bread Alone (breads and desserts); Let's do Lunch (small, relatively simply meals); Just Bring Two Forks (ornate, you-better-think-about-it meals); and Some Like it Hot (coffees and drinks). Sprinkled throughout the book are quotes and bits from the show. The book also has an index for quick lookup. At 108 pages, it's not a huge book, but well written and just quirky enough to keep your interest. And the recipes are easy enough that almost anyone (that is, me) can do them without getting lost or having to travel to Trader Joe's for some obscure ingredient.

Every recipe I have tried has worked beautifully. Despite the appearances that this is just a novelty book, the ideas and combinations really create tasty foods. The dishes are fun and creative. Delicious!

If you are a fan of Frasier, the book alone is worth it! If you enjoy good food that anyone can make, this book is for you. I wouldn't miss the chance to own it.

Enjoyed the book a lot. I sometimes found the questions a bit hard to understand but that I guess that is done intentionally.

An interesting aspect of this puzzle book is that the sections on the solutions are longer than those describing the problems! More than most puzzle books, you will find solutions described in great detail. The solutions in fact are the best part of the book!

Many of these puzzles are unbelievably difficult. In fact the last chapter contains a list of "unsolved puzzles", which is an amusing idea. Mathematicians will spend hours poring over these puzzles. This is distinctly different from any puzzle book I have ever bought! It is more for the mathematically inclined.

This book mainly requires that you be at ease with mathematics and mathematical terms on the level of a high school student. The solutions don't involve long calculations and calculus books. They are brain teasers that often require out-of-the-box thought and creativity. They are excellent for computer science students studying the theory of algorithms, because often the same thought process that goes into solving the more difficult problems in that field are applicable to the puzzles in this book. The puzzles can be very difficult, and several were without solution for a very long time. There is also a group of Unsolved Puzzles at the end of the book.

this book is interesting and challenging, even to people who have studied math at the college level. the problems are short, and take about an hour to solve, at least they did for me. it was a great read and i highly recommend this as a gift for the math lover in your life.

I have seen the word connoisseur used to describe collections before, but when I sat down to write this review I realized that I did not know the precise usage of the term. Therefore, I pulled out my Webster's dictionary and looked it up. It was "a person who has expert knowledge and keen discrimination in some field, esp. the fine arts or in matters of taste." In terms of keen discrimination, the term applies to the puzzles in this book. They are some of the best puzzles ever published, although those who follow the field will have seen many before, although perhaps in an altered form.
However, expert knowledge is not required to understand and solve the puzzles. The level of mathematical knowledge is that of detailed knowledge of basic algebraic and reasoning techniques. Like the very best puzzles, solving them requires a bit of "sideways" thinking. In other words, the most obvious approach to a puzzle will most likely lead to bafflement, but if you look at it just the right way, the solution is obvious. Furthermore, once the inspiration arrives, you know that you indeed have the solution.
In all honesty, I struggled with many of these puzzles. Sometimes, I was just being stupid, and other times I doubt if the solution would have ever managed to form in my thoughts. Fortunately, solutions to nearly all of the problems are included. The final chapter contains unsolved puzzles, which seems like a bit of a misnomer, and in a real sense it is. These are really unsolved problems, their topic is just one that fits inside what is generally considered the puzzle genre.
I loved this book, even when I was so frustrated I wanted to chop it with my very sharp axe. These puzzles will stretch you to the breaking point, which is of course a prerequisite for being among the best ever created.

Published in Journal of Recreational Mathematics, reprinted with permission.

As a winewriter interested in all aspects of fine wines and communication dealing with wines, this is a Bible of a book. The book provides insight into not only the famous and well known winemakers and wineries, but also the least known, small production wineries. It is in this area, I believe, that the future of the real 'terroir' of the region will be discovered and maintained. The book also explores the development of the region as a vinicultural tour de force. The section on grape varieties is especially informative. The book indicates and follows the progression and sorting out of grape varieties in this region, and provides an educational backdrop to the crossover from 'Old World' to 'New World's wine production.'

There is no better guide for knowing the ins and outs of wineries throughout California. Large and small wineries they are all there. Forget some of the reviews. The background of each winery is great reading...

A vast array of information not easily available. Reliable reviews of the wines of virtually every known winery, and reliable comments about the future development and direction of wineries.

Actually it's more than that. It's like an encyclopedia, dictionary, atlas and buying guide all in one. I'm so happy to see a new addition of this book. There are so many new wines and wineries to know about that it makes my head spin. This book sorts it all out in a very concise and comprehensive format. Bravo!

I received this 11/98 version as a gift. I use it extensively as a reference for learning about different local varietals, and use it when purchasing, and then consuming, certain vintages. My one personal gripe is that I just cannot afford to try all the wines in recommendation. (Maybe that's a good thing!)

It is salty, sultry and seductive and it is always cause for a celebration."

Rowan Jacobsen knows his oysters, and this wonderful one-subject book can make you an expert too.

He focuses on taste. "Different oysters suit different occasions and different people. If you haven't yet been wowed by oysters, you may well have been dallying with the wrong ones." One of the most useful sections urges you to discover what kind of taster you are; Jacobsen then recommends the types of oysters you should try.

For example, I personally enjoy oysters with wine. "For the Wino: Those potent, briny, musky oysters are as overblown as an Australian Shiraz. You like to savor oysters with wine, so you want subtle mineral flavors, not metal and salt and mud.

"Kumamotos are Sauvignon Blanc's best friend; their clean melon flavors bring out its fruit. Westcott Bay Petites and Stellar Bays are both creamy and mild, not too salty, with no clashing bitterness. Eastern oysters are tougher matches for wine, but buttery Watch Hills have a full-bodied flavor that can be terrific with sharp, flinty wines, and Rappahannock Rivers bring out the minerals in some white wines. Beausoleils have a supreme lightness that is heaven with Champagne."

He makes specific suggestions for other types: the Shrinking Violet (or beginner), the Brine Hound, the Sweet Tooth, the Grail Seeker (or most adventurous), the Connoisseur, and six other types.

He describes many different types of oysters and where they are found. His list of 12 oysters you should know include: Beausolei, Belon or European Flat, Colville Bay, Glidden Point, Kumamoto, Moonstone, Nootka Sound, Olympia, Penn Cove Select, Rappahannock River, Skookum, and Totten Virginica. (These oysters and many more are described fully in his book and also on his website: Google " oysterguide " to find an extraordinarily rich source of oyster information.]

Jacobsen has sound arguments for observing the "R Rule" of eating oysters because oysters from warmer water do not taste as good and can be a health risk when not cooked. Those who resist the notion of eating a living creature should remember: "Left in their natural environment, most oysters would be eaten by something: why shouldn't it be you?"

Virtually all oysters are now farm raised. Jacobsen is eloquent on why oyster farms are ecologically friendly. "Oyster farms are thriving in Virginia, New York and New England. On these aquaculture operations, billions of oysters spend one to three years in metal cages that function as artificial reefs. They filter water. Their shells provide habitat for numerous species. Sport fishermen have learned that striped bass, shad and other species congregate around them.

"Aquaculture has a bad name. We picture fish farms with tons of feed being dumped into the water, creating the same algae-promoting conditions as pollution from cities and terrestrial farms. But the situation is reversed with oyster farms, because oysters are little filters. The farms provide far more water-cleaning benefits than all the government programs put together, don't cost taxpayers a cent, and support coastal economies. They also make better oysters: a farmed oyster is plumper, sweeter and prettier than its wild cousin." [From a piece on "The New York Times."]

Jacobsen provides excellent advice on shucking oysters. "The New York Times" recently alerted me to "a new protective glove knitted from a polyester fiber used for bulletproof vests. It provides a nice cushioning and a line of defense when gripping a craggy oyster and inserting a knife. It is made by Microplane Cut Resistant Glove, the company known for its graters, and is labeled as ''cut resistant.'' I liked it for opening clams, too."

For further reading (or not), Jacobsen discussed three books in an interview with "Seven Days". Oysters: A Culinary Celebration by Joan Reardon "is a cornucopia of the worst oyster dishes imaginable. Oyster mousse, oyster pancakes, oyster croque monsieur." Consider the Oyster by M.F.K. Fisher "is the classic". The Oysters of Locmariaquer by Eleanor Clark, "which won the National Book Award back in the '60s, is the best."

Jacobsen provides a couple of dozen recipes, much oyster lore, and an enormous amount of pleasure in these pages. You don't have to be a connoisseur to enjoy this excellent guide to oysters.

Robert C. Ross 2008

Jacobsen has turned the art of eating oysters to a higher level.

You can't wait to finish the book so you can start trying out his great recommendations. Whether you're an oyster novice, blindly feeling your way around the oysters beds, or, a seasoned connoisseur, this book is a must read. Great work Rowan!!

This book was one I bought as a potential reference book, however once i picked it up I just kept reading it. This is far from a dry review of oysters it is funny and insightful. My oyster vocabulary has blossomed.

Three friends have requested that I stop talking about oysters and buy them a copy for their birthdays.

It tells about the oysters and then how to get them delivered to your door for dinner. I love this book.

I love oysters. I don't know why, but I just do. Every now and then I get strong cravings and I just have to have them. I also have a lot of books about oysters because of it. "Consider the oyster" a great book, and others. But they are all mainly cook books with very little detail about the oyster, where it comes from and it's history.

This book is incredibly well written, witty at times and very informative. You can learn how oysters are farmed and their various techniques. Things I didn't even find on wiki. I learned how they get to harden those shells. I purchased some Carlsbad Blondes, and those shells would just snap in half. Terrible oysters. I know why because of the book.

I'm not sure how the author did it, but it seems he has had the incredible opportunity to sample a great many oysters. I can see his tax return $1000 spent as "research" for his book. What a great way to do research. Upon one of the authors great descriptions, I ordered three dozen Hama Hama's. They were fantastic.

The author picks five or six farms and gives incredible detail about the location, the owner/farmer and his/her history and the oysters themselves. This is a book to own now, because it is relavent now with the current oyster farmers listed. It is a chance to learn about the worlds best and to learn how to sample them.

The only thing I would have loved to see in the book, would be a travel guide on how to visit the various farms the author so nicely listed. That's one of the things I plan on doing is to travel up and down the coast visiting oysters farms along the way. I would have loved this book to have a guide like that.

There is a section on "what kind of oyster" person are you? But I didn't find that very useful or informative. A very minor drawback for an incredibly informative book on oysters. Every connosieur(sp?) should have a copy. A book for oyster lovers by an oyster lover.

"A Geography of Oysters" is the guide that I've been looking for. I love raw oysters, but they have a mind-boggling number of names and farming methods that I never could sort out. The people selling them are of limited help. I've read books about oysters, but they said little about particular species or origins. Now Rowan Jacobsen has made sense of it all in this practical guide to oyster eating in North America. Like European wines or single malt whiskies, oysters taste like the place they come from, so Jacobsen takes us all over North America to learn how and where 132 common oysters are farmed. Although there are some recipes in the back, "A Geography of Oysters" is primarily dedicated to raw oysters, so this is for those of us who like to slurp the slimy things out of their shells.

The guide has three parts. The first, "Mastering the Oyster", tells us about the 5 species of oyster that are cultivated in North America, explains the life cycle of an oyster, oyster harvesting, farming, and hatcheries, how different methods of cultivation affect texture, taste, and shelf life, how and why season and place affects taste, and how modern aquaculture has created an environmentally beneficial, diverse oyster industry. It's a solid introduction to oysters. The meat of the book is the second part, "The Oyster Appellations of North America". This is where we get an ostreaphilic tour of the continent. For each region, state, or province, Jacobsen provides a history of oysters in that region, followed by how, where, and other particulars for the major oysters in that area.

The final section, "Everything You Wanted to Know about Oysters but Were Afraid to Ask", gives advice on how to choose an oyster, storing oysters, shucking oysters, serving oysters, wines that go well with oysters and those that do not. Jacobsen prefers his oysters raw but offers 21 recipes -which will presumably be reserved for those unfortunate occasional bland oysters. There are several recipes for mignonette to top your oysters, oyster stew, and oysters roasted, baked, fried, pickled, and even drunk. That's followed by notes about safety, nutrition, and a helpful list of oyster bars, festivals, and growers that ship direct. As the man says, we don't eat oysters because we are hungry. We eat them to experience them. "A Geography of Oysters" will help you experience more oysters.

This recording is the perfect introduction to P.G. Wodehouse and to his most famous characters Bertie Wooster and his butler Jeeves. Listening to Charlton Griffin read the stories will accelerate your appreciation. That's because Griffin already understands all about Bertie, his friends, relatives, and the 1920's London-and-country-house milieu in which they live. This understanding informs the voices, accents, and intonations that Griffin gives the characters. As a result, you almost immediately comprehend that narrator Bertie is a twit--a loveable twit--and that Jeeves is the real gentleman in the stories. It takes a new reader much longer to catch on, which postpones the fun.

Listen to these stories for escapist entertainment and to marvel at Wodehouse's use of the English language, which is among the most inventive since Shakespeare. Evelyn Waugh called Wodehouse "the master" and this recording will tell you why.

Small complaints: A few sound effects seemed superfluous to me, and I would have been glad to have a voice tell me at the end of a side to fast forward and continue from the other side or the next cassette.

The comical relationship of Bertie and Jeeves, is brought to life with the ever changing voices of Charlton Griffin. His choice of sound effects and music flow naturally, subtly complimenting the setting of the stories. I found myself often chuckling, caught up in Wodehouse's wit. Bertie continually floundering. Jeeves, his cool, collected butler, always coming to the rescue. Griffin moves between characters without hesitation. The effect is magical.... pure listening pleasure.

I've heard just about everyone on both sides of the Atlantic perform Wodehouse at one time or another, including on stage and in film. Most of the audiobooks seem to have been done by Martin Jarvis and Jonathan Cecil, both very talented. But I'm here to tell you that NOBODY does Bertie Wooster as well as Charlton Griffin. You will be rolling on the floor listening to this one. His tone of voice and the voices he gives all the other characters are just as zany and eccentric as the looney world they live in. If you're a lover of Wodehouse, add this to your collection. If you're looking for an introduction to this hilarious series, this is the place to begin. PLEASE let Mr. Griffin do more of these!!!!

This recording is the perfect introduction to P.G. Wodehouse and to his most famous characters Bertie Wooster and his butler Jeeves. Listening to Charlton Griffin read the stories will accelerate your appreciation. That's because Griffin already understands all about Bertie, his friends, relatives, and the 1920's London-and-country-house milieu in which they live. This understanding informs the voices, accents, and intonations that Griffin gives the characters. As a result, you almost immediately comprehend that narrator Bertie is a twit--a loveable twit--and that Jeeves is the real gentleman in the stories. It takes a new reader much longer to catch on, which postpones the fun.

Listen to these stories for escapist entertainment and to marvel at Wodehouse's use of the English language, which is among the most inventive since Shakespeare. Evelyn Waugh called Wodehouse "the master" and this recording will tell you why.

Small complaints: A few sound effects seemed superfluous to me, and I would have been glad to have a voice tell me at the end of a side to fast forward and continue from the other side or the next cassette.

The book does exactly what it sets out to do - introduce readers to the appreciation of whisky - and provides a real education in the process. The chemistry and whisky production aspects are elucidated in an engaging and clear style, with tidbits that leave the reader with the distinct impression, sometimes made quite explicit by the author, that they are being informed of something ignored by other whisky books and lightly suppressed by the industry. His approach is at times iconoclastic, perhaps even contentious, as when he blithely explains why whiskies are generally at their peak at around 10 to 15 years of age and that people who spend large sums on older whiskies likely don't have any idea what they are talking about. Throughout he is happy to reveal trade "secrets" (many of which were unknown to me, and I have read dozens of mainstream books on this subject over the years) and never flinches from unmasking some bit of mystique or marketing as mere hokum (I learned a thing or two from this material as well). His approach to the flavor profiles of whisky is, like many of the other books out there, a tad complicated on first glance - but hang in there for a couple of pages, because his is actually much clearer and more useful than most. Sadly, this book is currently hard to find at all, much less at a decent price. One to keep an eye out for in used book shops, as it is the best introductory text on whisky to date, with a wonderfully refreshing tell-it-like-it-is approach.

Vastly increase your enjoyment of Scotlands' spirits with Pip Hills new book, Appreciating Whisky. The founder of the Single Malt Whisky Society takes the reader's knowledge well beyond the propaganda of marketeers and into the known sciences of Scotch history and production. An educational and amusing read, Mr. Hills inclusions on human taste and the chemistry of flavor take this book to a catagory of it's own--"knowing Scotch". I recommend this book prior to purchase of single malt scotch guides.

My only complaint about most scotch whisky books is the boring and often impenetrable discussions on distilling and the chemistry of scotch. Hills makes these subjects not just accessible, but fascinating. Phillip Hills' "Appreciating Whisky" proved not only to be the most informative book on scotch I've read, but also the most fun. I've long distrusted the view that single malts don't alter chemically after exposed to air. In demystifying whisky chemistry Hills confirms that once opened, spirits should be drunk rather than left to languish in the bottle. Bravo Mr. Hills!

"Appreciating Whisky" is an excellent guide to doing just that, written for people who would like to understand how whisky is made, why it tastes as it does, and how to recognize and describe those flavors. Author Phillip Hills was a founding member of the Scotch Malt Whisky Society and writes extensively on Scotch, so the examples and tasting recommendations in this book are for Scotch whisky, although the principles of taste and production apply to all whiskies. "Appreciating Whisky" has two parts: The first 8 chapters provide knowledge necessary to make informed decisions about whiskies, specifically what it tastes like and why. The last 2 chapters explain how to taste whisky and describe some distilleries and their products for your consideration. Phillip Hills' prose is precise and witty throughout.

The book starts out with a lesson in the physiology of taste and goes on to describe the 15 flavors that you should be able to recognize in whisky and where they come from. Then we get a lesson in organic chemistry, as Hills explains the chemistry of whisky production, maturation, and the flavors discussed in the previous chapter. The properties, history, and origins of whisky's five materials -barley, water, yeast, peat, and wood- are described. The details of the five processes involved in whisky production -malting, mashing, brewing, distilling, maturing- are explained. Hills addresses the histories and characteristics of grain and blended whiskies as well as malts. And, finally, he explores how the social context -Scottish culture, corporate culture, and the drinker's culture- has influenced the taste, quality, and our perceptions of Scotch whisky, from its 15th century origins to the present.

Advice relevant to choosing and drinking whiskies is found in those chapters that address the question of why whisky tastes as it does. But the chapter on "Tasting Whisky" is a practical guide to whisky tasting that gets into the nitty gritty of what items you will need and what to do with them. The book's last chapter, "Appreciations", talks about 6 Scotch malt distilleries and their whiskies, as well as a grain whisky distillery, a blender, and some private bottlers. I think anyone who loves whisky but is not an expert on the subject will find "Appreciating Whisky" invaluable.