Animals Books
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Introduction to Ryhme, MusicReview Date: 2004-09-30
A MasterpieceReview Date: 2002-04-29
Marsh MusicReview Date: 2002-04-16
Children not only learn about frogs and nature but music theory as well!
In this delightful, rhyming book children thrill to the nightime orchestra Berkes creates so magically. It has a wonderful glossary in the back and Noreika's illustrastions are stunning.
A surefire hit for K through 3rd graders!
A DELIGHT!Review Date: 2001-01-19
The Night, Magic, and Music.....Review Date: 2002-08-13

Used price: $2.88

The Mixed-Up Chameleon Board BookReview Date: 2007-08-01
At the moment he doesn't always sit for the whole book as it is a little long sometimes for a board book.
I feel this book encourages imagine and is simple enough for a toddler to understand!
Mixed-Up ChameleonReview Date: 2007-05-15
Fun Story with a MessageReview Date: 2007-04-17
DelightfulReview Date: 2007-01-12
EXCELLENT BUYReview Date: 2006-07-16

Used price: $6.08

A great picture book of a the World's greatest elephantReview Date: 2008-03-09
Modoc, The World's Greatest ElephantReview Date: 2007-10-30
I love this book!Review Date: 2007-07-16
Amazing StoryReview Date: 2007-05-04
This is an amazing story with beautiful illustrations by Ted Lewin.
A wonderful book!
Best True Story!Review Date: 2007-02-17

Used price: $15.95

Molly The PonyReview Date: 2008-07-20
Amazing ponyReview Date: 2008-07-03
Still, my 4 year old granddaughter insisted on having me read it to her three times in succession, when it arrived.
Great Lesson To Be Learned BookReview Date: 2008-06-24
She would not put the book down until she finished it!!
Great learning tool also!!!
Fantastic!Review Date: 2008-06-18
Molly the Pony: A True StoryReview Date: 2008-06-05

Good non-cutesy unicornsReview Date: 2008-01-18
But I agree with the other reviewer who said the book doesn't really stand alone. Plan on continuing into the rest of the series.
Excellent imagery and rich plotReview Date: 2007-11-30
My daughter couldn't put them downReview Date: 2007-09-11
Good BookReview Date: 2005-03-12
Enchanting Series of booksReview Date: 2006-03-21


Kids love this book!Review Date: 2008-02-13
Kids love this book. Parents do, too, at least the first 10 or 12 thousand times they read it to the kids!
A joyous rediscoveryReview Date: 2008-02-03
My FavoriteReview Date: 2007-12-21
One of the best booksReview Date: 2007-09-29
Kindergarten teacher's favoriteReview Date: 2007-02-25

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soul reacherReview Date: 2008-05-27
Beyond what I hoped forReview Date: 2008-01-05
Amazing womanReview Date: 2007-01-22
Mystical Dogs is an astounding bookReview Date: 2004-03-11
An absorbing saga of metaphysical enlightenmentReview Date: 2003-03-04

Used price: $12.50

Natural HealingReview Date: 2007-05-26
Highly recommended.
Excellent book!Review Date: 2007-06-17
Couldn't Put it Down.........Review Date: 2002-06-25
Saving my dog's lifeReview Date: 2005-07-06
Another winner from AmyReview Date: 2005-07-22

Used price: $25.00

Calling all dog lovers!Review Date: 2002-04-03
Buy the book before the Newf!Review Date: 2003-03-03
Read this book to understand you are getting so much more than a "dog". You are getting a human in a dog suit, in other words a Newfoundland!
This book is good for you and for our Newfie friendsReview Date: 2002-03-14
A Must Have Book for all Newfie Lovers and Wanna Be'sReview Date: 2002-04-06
Of course, with 4 of the stories being about my "grandpuppies", I had to have it on my bookshelf!
Tijddlywink10Review Date: 2004-07-15

Used price: $7.24
Collectible price: $49.50

Educational and mostly entertainingReview Date: 2007-08-11
The fifth star is missing in my rating because many chapters left me with a vaguely depressed feeling about how traditional olive culture is fading under pressure from modern economic forces and the pervasive cheating that goes on in European Union agricultural subsidies. This sensation may have been another testament to the author's writing skill, but I found it unpleasant and it distracted from my enjoyment of the book. Nonetheless, I can recommend the book to anybody with an interest in olives and how things work behind the grocery store shelves.
GREAT READ!Review Date: 2004-01-06
Passion on PaperReview Date: 2004-07-08
Food writer Elliot Essman's other reviews and food articles are available at www.stylegourmet.com
Delightful book on all things olive Review Date: 2005-07-04
The origins of the domestication of _Olea europaea_ are lost in the mists of prehistory. The olive, a close relation to the lilac and jasmine, was maintained in groves in Asia Minor as early as 6000 B.C. Greeks, Phoenicians, and Romans spread olives to Sicily, the Italian mainland, France, Spain, and North Africa. Spanish missionaries in the 1500s brought the olive to California and Mexico. Today there are 800 million olive trees in the world. Though found on six continents, 90% of them are found in the Mediterranean (Spain has the most).
Olives have long been an important fixture in Mediterranean history and religion. Golden carvings of olives decorated ancient Egyptian tombs. Greeks used so much olive oil to lubricate their athletes that they invented a curved blade, the strigil, to scrape it off. Saul, the first king of Israel, was crowned by rubbing oil into his forehead. In Hebrew, the root word for "messiah" comes from "unguent," meaning that the messiah when he arrives will be slathered in oil. The fuel referred to in the miracle of Hanukkah was olive oil. The Old and New Testaments refer to olive oil 140 times and the olive tree 100 times. The Romans had a separate stock market and merchant marine dedicated just to oil.
Rosenblum vividly showed that olive oil is a nuanced as wine. There are seven hundred cultivated varieties, or cultivars, with some grown for pressing, others for eating, ranging from cailletiers (favored in salade nicoise) to malissi (the standard tree of the West Bank) to the hardy, wilder Moroccan picholine to the famous Greek Kalamata. Oils vary a lot in taste, from syrupy yellow oils of southern Italy to thin green Tuscan oils with a peppery after bite to the spicy and light oil of the Siurana region of Spain. Acidity and taste vary due to local cultivators, the weather that year, the presence or absence of pests, when the olives are harvested, and how long they sit around before pressing (as fermentation drives up acidity).
There are regional differences in harvesting olives. In Israel, Palestine, and France, they "milk" trees, the pickers using their fingers and dropping olives into a basket or a net under the tree. "Whackers" - prevalent in Spain, Italy, and Greece - use sticks to hit the branches to dislodge olives, faster and not requiring ladders, but tougher on the trees.
The actual process of pressing olives is extremely well-covered, Rosenblum vividly describing the one favored in most olive-growing countries, the modern continuous system (which uses linked centrifuges to grind up pulp), often highly automated, and the traditional method of using a tower press, which is a very interesting device (though labor-intensive and on the decline outside of niche markets). There are considerable debates in the industry over exact methods, particularly on the use of water and its temperature.
Olives are big business; an industry producing about $10 billion a year as the world consumes nearly 2 million metric tons of olive oil each year. In some areas consumption is quite high; the average per capita consumption annually in Greece is five gallons of oil. Though Spain produces 37% of the world's oil compared to Italy's 19 % and Greece's 17%, it only has a 16% share of the American market (compared to Italy's 70% and Greece's 3%). Ten brands dominate the American domesticate market; most labels are small, sold only regionally or instead growers sell their olives to Italy to produced blended oils for export as a "Product of Italy" despite being grown perhaps in Tunisia, Greece, or Turkey. Rosenblum investigated the corruption that existed in the industry, from waning Mafia influence in Italy to adulterating olive oil with seed oil to cheating in some areas to gain EU agricultural subsidies.
Sales in olive oil have grown a great deal, particularly in the United States, thanks to a growing consensus on its healthfulness. Monounsaturated, olive oil drives out bad cholesterol without reducing the good. Rich in antioxidants, it has been shown to reduce the risk of breast cancer.
The author provided some valuable education to the consumer about oils. Extra-virgin for instance means that the amount of free fatty acids - mostly oleic acid - is below 1 percent, with the organoleptic properties (aroma, taste, and body) rating high. Virgin oil, rarely found for sale, has up to 2 percent acidity. Both are produced by "first-press" or "cold-press" methods. Plain olive oil, (or "pure"), is refined inferior oil used mainly for frying, treated with steam and chemicals and mixed with some better oil for a little flavor and aroma. Pomace oil comes from the first-press leavings, refined to bring it below the 3.5 percent acidity level that designates lamp oil, though often pomace is instead used to make soap (the oil for soap may have 40% acidity). "Lite" oil has the same number of calories (125 per tablespoon), simply being a refined olive oil with less extra virgin added, a clearer color, cheaper to make, and inferior.
The Politics and Economics of Olives and Olive OilReview Date: 2003-11-08
The book provides a wealth of information for your understanding of olives, olive growing, and the production of olive oil. The most interesting aspects of this story were the domination of olive oil commerce by Italian firms, in spite of the fact that Spain is the world's largest producer of olives and the differences between various methods of extracting oil and how these different processes may affect the quality of the oil.
This book is a very good read, especially for foodies. Just don't expect much information about the culinary and nutritional values of olive oil. There are other books dedicated to olive oil which cover this very well.
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