Drink Books

This book is an extremely valuable resource providing detailed recipes on an extensive number of drinks. Providing multiple versions on many of the more popular recipes is a nice bonus. The product information included by the author is interesting and the straightforward drink preparation instructions are also very valuable and helpful.

The book provides a simple yet reliable approach to well and less known specialty drinks that would definitively help the bartender's creativity. the spirits product knowledge insight is very accurate too.

I am a fan of Robert Plokins work. I have all of books in my cocktail book collection. His books are a great reference for the working bartender, cocktail geek and for those at home who want to impress their friends with a great libation. Cheers!

This is my second copy of Robert's Bartenders Guide. My original copy of Revision 1 was used while I was a bartender 8 years ago and
helped me out of a few embarassing situations. It shows you the glass by name and picture, how you prepare the drink and the garnish options.

This copy has more drinks then I could ever get a chance to try, and will make a great addition to my home bar.

This is a great book for those getting started in mixing drinks, or for the more advanced. Procedures for making the drinks are nicely spelled out, as well as information on glassware and tools, etc. Alternate recipes are shown for several drinks, showing that there is not just ONE WAY to make certain drinks. This lack of arrogance shows through in a number of ways, including in the sidebars on the pages that highlight particular spirits. Lots of interesting background there. I especially enjoyed the features on the Dekuyper's cordials. They may offend the snobs, but they're fun! Another great feature is an index by ingredient. You get a new bottle of something and can look it up to see what new drinks you can make with what you have on hand. In general, this book is fun and informative and is a must-have for any drink mixer.

This is a great book. Mine is falling apart, That is how much I use it.

This book arrived on time and was in excellent condition.

I've been using Betty Crocker cookbooks since I got one as a shower gift before I got married 32 years ago, and I've never been disappointed with a single recipe. This cookbook is no exception. The recipes are clearly written, using ingredients that are readily available or already in a well-stocked kitchen. Great for beginners or experienced cooks alike.

Being a "Betty-phile"--a Betty Crocker fan from 'way back--I may be prejudiced, but I think BETTY CROCKER BAKING FOR TODAY is a must-have for any kitchen where any amount of baking is done. It's not only highly usable, with numerous classic recipes, but a BEAUTIFUL publication. Incidentally, regarding "Mary's Chocolate Chip Cookies" (p. 92) by Mary Bartz, "former director of the [Betty Crocker] kitchens and cookie expert," I happen to have it directly from Mary that she bakes these cookies at 350 rather than the 375 indicated.

Betty Crocker cookbooks never fail to please and this one is a real winner! I have already tried two recipes from the book and found them both easy and tasty. One was Pepper Jack Bread and the other was Easy Roll Buttermilk Pie Dough. The former had a wonderful texture and flavor the latter was tender and flaky. There are may many other recipes I want to try from this book during my Sunday afternoon baking sessions. If you love to bake, and like classic recipes as well as new ones,then this book is for you!

This book was purchased to give away. I have ordered several and they are a treasure to have and a treasure to give as a gift.

Originally stumbled across this gem of a reference/cookbook in the cooking section of the public library. Found it fascinating. In 2000 I used it to plan & prepare "Biblical finger foods" for a Maundy Thursday service at the church I belong to. We served all the foods from handmade pottery and baskets on a bed of palm fronds (from Palm Sunday). Along with the Lenten music program provided by our choir and a slide presentation of the Holy Land narrated by our pastor the Biblical foods were one aspect of a very moving "multi-media" evening for over 100 people. I can't wait to have my own copy.

Have you ever wondered what it was like to live in Biblical times? Or just wanted to try making your own yogurt or unleavened bread? A Biblical Feast gives insight into daily life in the Middle East in Biblical times, foods mentioned throughout the Bible, as well some unique recipes! Highly recommended for something different!!

Now this is a book to be cherished. The author has taken a good amount of time exploring the actual foods from biblical times and creating/discovering recipes that we can all enjoy. This book is great for both the anthropolical reader as well as the gourmand. It is worth owning if this is your area of interest.

Moroccan raised cook and cookbook author researches and produces an exceptional cookbook on biblical land cuisine, not to invent any biblical haute extravaganza, but to provide examples of what the Lord and apostles might have dined on.

The layout adorning these recipes and commentary is neat --- it's sort of a faux ancient look and feel, which with the Biblical text quoted with each recipe, creates an unusual and attractive backdrop for this collection.

These are not hard recipes to prepare either technique wise nor ingredients. They are basic and using foodstuffs of that age: lamb and goat and olives and wine and nuts and wheat and beans and spices and leeks, etc.

This is well researched and produced with nice written comments throughout. I've tried several: Flatbread with Cheese and Melon; Barley Gruel with Honey, Dates and Raisins; Pomegranate Honey-Glazed Grilled Fish (unbelievable that tilapia was likely fish of Jesus' choice). They are edible and enjoyable and takes one away from all frills to basics.

This is fascinating book to use and to give as meaningful gift.

Sinple step-by-step, awesome, reliable recipies, but not for rookies. Very good wire suggestions as well.

Some great recipes, some simple, some sophisticated. Most recipes I've tried accentuate the umami sense.

If you pick up this book, be prepared to deal with uncontrollable drooling as your browse through the pages. Beautiful pictures of Seared Kobe steaks, giant cheese popovers, peanut butter-chocolate parfait and many more are a feast for the eye. Laurent Tourondel is a master at what he does and the recipes reflect it well. He takes classic French Bistro cooking but adapts it for the American public, the guy is not afraid to cross the line of tradition to create his own version of classical dishes using all american ingredients. Needless to say, he is quite succesful at it if you judge by the speed he's opening restaurants around New York. This book will appeal to the home cook looking to fine tune his skills and to the "night table" gourmet who simply enjoys nice cookbooks, it'll make you drool and it'll make you want to cook. After all, that what cookbooks are for right?

I would make every last recipe in this book. Usually I debate on whether the finished product will be worth the effort and decide against attempting some recipes of other books. However, BLT has page after page of mouthwatering photos that encourage you to taste everything. I've tried around five recipes so far and not been disappointed. For spices, visit www.thespicehouse.com. For kaffir lime leaves (which are amazing and should not be omitted) try one of the two Amazon vendors or (depending on your part of the country) even check with a local well-stocked plant nursery to see if they have the tree and would let you pluck a few leaves.

Combining the flavors of his French childhood kitchen and his classic French training with his personal bias toward casual French bistros and American steakhouses, Tourondel has established six varied bistros, mostly in New York.

This glossy, lavishly illustrated book offers restaurant recipes adapted for the home cook. From Cream of Corn Soup with Corn Fritters to Braised Short Ribs with Garlic-Thyme Brown Butter, Curry-Kaffir Lime Chicken Pot Pie, Wild Mushroom Risotto with Mushroom Cappuccino, and 5-Spice Caramelized Long Island Duck, these are labors of love.

There are simpler, quicker dishes that are just as mouth watering, like Marinated Kobe Skirt Steak (garnished with chopped peanuts), Braised Swordfish with Tomatoes, Olives, and Capers, or Macaroni and Tomatoes with Spicy Sausage, but all require some joy in the process.

From appetizers to desserts, the recipes are well organized. Tourondel offers menu accompaniments (other recipes from the book) and gives an idea what to expect in his brief intros. Wine accompaniments are also offered with each dish and in his introduction Tourondel offers menu suggestions for the novice and the experienced cook.

With informal and delicious dishes in a format that is as easy to follow as it is sumptuous, this is a book primarily for experienced cooks.

Don't be put off by the title. This is not a story with vampires, it is not a horror novel. It is a mystery, a mystery in the tradition of crime fiction. Among its more important elements are a mixed-race protagonist named Wesley Farrell. Here's a protagonist with an interesting attitude, a five-year-old mystery---a shotgun murder, an attractive setting---Louisiana and New Orleans in 1939, great pacing and strong writing.

I've been to New Orleans, though not as early as the time of this novel, and if this isn't quite the way it felt, smelled and tasted, it should have been. Skinner has nailed the look, the feel, the ambience that makes New Orleans a very exotic locale. This novel offers up plenty of heat, tension, a little sex, some brutality, and the constant fetid rot of crime and corruption.

In 1934, toward the end of prohibition, the Coast Guard is saddled with the almost impossible task of trying to keep alcohol out of the United States. One of its officers is gunned down in the streets of New Orleans, in a murder that almost ends Wesley Farrell's life. For Farrell, sometime bootlegger and thief, his brief presence in the life of Coast Guard Commander George Schofield, is problematical, especially to Farrell. Most of his associates, business and otherwise look askance at his association, however tenuous, with law enforcement.

Five years later, Schofield's brother comes to town to try to solve the homicide. He begins to turn over some rocks. His actions not only threaten to Farrell's illegal past but are troubling to Farrell's conscience. He'd liked Schofield during their brief, if violent association, and he was again bothered that he'd done little to find Schofield's killer.

Larded with fascinating under and over-world characters in and out of politics and law enforcement, the dialogue rings true, the settings are correct and the overall effect is just terrific. This is a fine novel.

If you're a fan of detective stories, don't miss this book.

Well-plotted, well-rounded characters, dynamite dialogue, a unique setting (New Orleans in the 1930s), Robert Skinner's BLOOD TO DRINK is an outstanding book and a genuinely pleasurable read. It packs quite a punch.

Wesley Farrell is at his deliciously tough best, gun wielding, knife slashing, lady kissing, put-the-bad-guys-in-the-ground.

The intricate plot of gangsters, cops, organized criminals, alluring women, and crooked politicians is surprisingly easy to follow. Only a writer of Skinner's obvious skill can pull something like this off so easily, so deftly. This is one well-crafted novel I highly recommend.

It is certainly nice to be able to visit New Orleans in the good ole, bad ole days.

BLOOD TO DRINK is another fine entry in the Wesley Farrell series. As ususal, Skinner's storytelling is strong and his characterization of Farrell grows more complex with each novel.

But what impresses me most is how Skinner actually makes you feel like you are in the 1930's or at least the 1930's as we like to imagine the era.

Mystery buff or history buff, you'll love this book and the rest of the series.

Robert Skinner has penned another Wesley Farrell mystery for his readers. Hardboiled mysteries are not my cuppa, but historical mysteries are, and since I missed out on reviewing his last title Daddy's Gone A-Hunting, I decided to grab this one up. Even though the storyline is a little stronger than I anticipated, I'm glad I did.

At the beginning, Mr. Skinner gives us a quote from Nathaniel Hawthorne's The House of Seven Gables, 1851: "God will give him blood to drink" -- and so goes the story. Wes Farrell's world is in the south; New Orleans to be exact. The former rumrunner now runs a nightclub. His sweetheart Savanna Beaulieu, back from a sabbatical, owns one in the French Quarter, but she only has a small part in this mystery. The prologue takes us to September 23, 1934, when Louis Bras and his Hot Six Combo were raising the roof at the Honey Pot. Wes thinks he's minding his own business until a Coast Guard Lt. Commander George Schofield shows up looking for an anonymous informant. The night leads to a deadly conclusion, one that will come back to haunt Wes five years later. 1939: A T-agent (Treasury agent) by the same name of Schofield shows up asking questions about George Schofield in an attempt to get some answers to that night in `34. The T-agent doesn't know Wes was with his brother that night, so Wes is in the clear, except that he wants answers of his own. At the same time, an undercover cop is killed and Chief of Detectives Frank Casey, Detective Sam Andres and Negro Squad Detectives Merlin Gautier and Sergeant Israel Daggett take to the streets looking for the killer or killers.

In Blood to Drink, the reader will know who the killers are. The mystery to solve is: whom is the bone chilling, threatening voice that gives the orders. Wes Farrell mysteries are highly seasoned, suspenseful reads to begin with, but with bad guys like Mercer and Zottie it becomes an even more demanding read. The author, Robert Skinner, is talented in his ability to bring the south, during the thirties, to life. With a stroke of his pen, he creates an intoxicating atmosphere of inestimable, dynamic characters so rich in dialect and life that they ascend from his inscribed print. It isn't just a mystery; it's one of the most provocative paintings of the south I have read in a while.

In the thirties, it was easier to be white than black, so Wes Farrell, half Irish and half African-American pretended to be 100 percent Caucasian. During prohibition, Wes made a fortune as a rumrunner. Wes invested his earnings into legitimate enterprises like nightclubs and commercial properties. Just before the official end to prohibition made his occupation obsolete, a fight broke out in a club where he was drinking. Wes and a sailor managed to escape before the police arrived. His companion Commander George Schofield gives Wes a lift, but someone kills the Coast Guard officer. Wes flees the scene before the police can question him.

Five years later, Scholfield's brother, a T-Man, arrives on the scene to question Wes. He wants to learn the identity of the informant his sibling was going to meet on that fatal day. Feeling a bit guilty, Wes decides to help the treasury agent. They quickly learn that a Coast Guard employee was providing information to powerful gangs. Wes intends to uncover the identity of the double-crosser if he is not killed in the process of his investigation.

The fourth Wes Farrell tale, BLOOD TO DRINK, is the best novel yet in what is a fabulous historical mystery series. The plot is filled with 1930s regional atmosphere that provides the reader with a glimpse of the lives of Blacks during the Depression as well as a look at the seamier side of the era. With previous tales likes SKIN DEEP, BLOOD RED, CAT-EYED TROUBLE, and now this one, Robert Skinner shows he is a talented storyteller who makes history sing inside top rate crime fiction.

Harriet Klausner

I have used this book daily since I got it as a student. Every time I work with a new recipe, I check with the Book of Yields to determine amounts. Every new ingredient I come across is included. The Book of Yields also helps me save a lot of money by keeping me from wasting food. I use the Book of Yields at home, too. If I have a large quantity recipe, this book helps me figure out how to scale it down.

I have used this book daily since I got it as a student. Every time I work with a new recipe, I check with the Book of Yields to determine amounts. Every new ingredient I come across is included. The Book of Yields also helps me save a lot of money by keeping me from wasting food. I use the Book of Yields at home, too. If I have a large quantity recipe, this book helps me figure out how to scale it down.

I have used this book daily since I got it as a student. Every time I work with a new recipe, I check with the Book of Yields to determine amounts. Every new ingredient I come across is included. The Book of Yields also helps me save a lot of money by keeping me from wasting food. I use the Book of Yields at home, too. If I have a large quantity recipe, this book helps me figure out how to scale it down.

I have used this book daily since I got it as a student. Every time I work with a new recipe, I check with the Book of Yields to determine amounts. Every new ingredient I come across is included. The Book of Yields also helps me save a lot of money by keeping me from wasting food. I use the Book of Yields at home, too. If I have a large quantity recipe, this book helps me figure out how to scale it down.

I have used this book daily since I got it as a student. Every time I work with a new recipe, I check with the Book of Yields to determine amounts. Every new ingredient I come across is included. The Book of Yields also helps me save a lot of money by keeping me from wasting food. I use the Book of Yields at home, too. If I have a large quantity recipe, this book helps me figure out how to scale it down.

I reached a point in my life where I was constantly ill. I had never-ending digestive problems, including loud, involuntary stomach rumbling (while in my college classes, how embarrassing), gas, sick stomach, and plenty of fatigue. I was a bit fat and depressed. Fortunately, I found this book. I won't say it cured every single thing in my life--there is no "easy cure-all." But it made such a difference.
The book has you eat a wide range of vegetables, some meat/protein, and drink only water. I ate nuts and yeast-free crackers, too. It sounds like a crazy change, and I admit I had a hard time with it. I wasn't always perfect, either. Sometimes I would get depressed because I couldn't eat all the donuts, fruit, dairy, and pasta that I loved. But what a difference in my health! That deprivation was so hard but 110% worth it. I lost weight and that was great, but I also had energy, my horrible, uncontrollable health problems went away, and I was happy again. What price can you put on just being happy and appreciating your appearance and having the energy to do what you want to do?
Also on the positive side, I discovered new vegetables that I really enjoy and a whole new way of eating. Also, I want to point out that it was hard to eat this way because I wasn't used to eating all these fresh vegetables instead of my processed, man-made foods and sugars, but the food was actually very good, colorful, varying in taste and texture, and creative. I learned what it was like to feel light and energized after dinner instead of too "full" and weighted down and tired. And I did go through the expected withdrawal period for 3-7 days at first (while my body was cleaning out yet still craving the toxins), but after that I felt better.
I won't say I was perfect after doing my cleansing eating period. I still love Chinese food, for example. But I know now how to take care of myself, and I wanted to make sure to share my experience. Anything worth having requires sacrifice, but let me tell you, this is worth it!! It's the real deal.

A yeast infection can manifest itself in a variety of ways. Symptoms include, but are not limited to, digestive difficulties, food allergies, joint pain, fatigue, and depression. Candida albicans, the medical name for culprit in most yeast infections, lives in everyone. A number of factors, usually related to lifestyle and eating habits, can allow it to multiply out of control, creating serious problems for its human host.

Although a medical professional can diagnose a yeast infection, it's usually up to the individual to get his/her body back into balance. The Candida Albicans Yeast-Free Cookbook, Updated Second Edition, by nutritionist Pat Connolly, provides all the information individuals need to restore themselves to good health.

Although it says "yeast-free" in the title, that doesn't mean that the recipes are prepared without yeast. Unfortunately it's not that simple. Yeast thrive on sugar, and the recipes are designed to eliminate sugar from diets, making the individual "yeast-free."

The basis of a sugar-free diet is the "Rainbow Meal Plan," developed by a team of doctors. The Rainbow Meal Plan is very simple: each meal "includes small portions of seven food groups: complete protein; grain or legume; root vegetable; yellow or white vegetable; green vegetable; red, orange, or purple vegetable; and leafy green vegetable." The portions are all the same size. Individuals may eat as many meals a day as they like, but each meal must contain equal-sized portions of each of the seven food groups.

Connolly provides some sample menus to help people get started on the plan. He has also provided a selection of recipes for a "Modified Food Plan" for those who are unable to use the Rainbow Plan. Most of the recipes are very simple and use easy-to-find ingredients.

He also includes tips on eating out, good nutrition, hidden sugars, and foods to avoid under all circumstances.

A comprehensive questionnaire at the beginning of the book will help those who suspect they may have a yeast overgrowth.

The Candida Albicans Yeast-Free Cookbook offers hope and practical help to all those suffering from yeast infections.

I've had this book for 20 years and while I no longer have Candida and haven't for years, I still use the recipes in this book because they are simple, tasty and healthy.

The recipes are great. The one for the home made mayonaise is fantastic. It is as good or better than the store bought. Each recipe I have used has been a delight. Even my husband is enjoying the food I have been presenting.

This book is uncomplicated, straight-forward and doesn't sway from it's belief system through contradictions.

The receipes are created with regular foods found in your grocery store and carbs are counted per serving for each receipe. Not a low/no carbohydrate concept, but more of a balanced body chemistry alternative... such as fruit can unbalance your bodies chemistry, and should only be consumed as an occasional treat. Takes the cave-man diet to a new, healthful, fresh and appetizing level while eliminating mold, sugar, additives and suggesting the moderate use of certain food that can upset the natural body chemistry.

Overall, it's a great feel-good type of book. Just like my new beverage of choice called s o y f e e. It's made from soybeans that you brew just like coffee. Caffeine-free, you'll find it at www. S oycoffee.com.

An excellent book to have on hand for reference as well as quick healthful receipes.

This book is fantastic! Both my husband and I enjoy cooking and loved spending an evening thumbing through this book over a glass of wine looking up every term we could think of...all were in the book! The book has also added greatly to our dinner party conversations as it offers a bit of historical context for food terms. Quite interesting. I think this book would make a fabulous gift for anyone you know who likes to cook.

Excellent, Every Chef should have a copy of this book on their desk. The perfect dictionary for any Culinary Arts student.

Love this book. This book has words I never even heard before.It is the type of book that every culinary student and professional should have with them at all times. Another book I found very helpful were the Study Guide for the National Servsafe Exam and the Study Guide for Baking and Advanced Baking. These books have very good questions with answers and even explanations. All these books can be found under Patrick Leonardi. A very smart and talented author.

Elizabeth Riely has amassed a library of resources (see the enviable bibliography) and has carefully chosen a comprehensive collection of culinary terms for this book. The cross-pollination of categories is rich, from the scientific to the ethnic, from the technical to the colloquial. Of her knowledge and research capabilities, I'd say she's a force to be reckoned with. With people like Elizabeth Riely and Sharon Tyler Herbst in this world, rest assured that when a culinary term is needed just fingertips away, we can depend on their talents to give us responsible information. I also like the pronunciation guides, as I am prone to guessing incorrectly more often or not. For anybody who's into food as more than a hobby, The Chef's Companion (published by the textbook makers VNR, and I hope, available to more than culinary school students) reads like a satisfying novel. Lick a bookplate and stick it in the front cover of this book; you'll keep it forever.

Or what about how to pronounce the wine "Gewürztraminer"? Or my personal favorite "Crème Fraiche" pronounced (krem fresh)

What is the definition for Jicama or Wasabi? and where did they come from?

What is the difference between "Crayfish" and a "Langoustine" and are they indigenous to Louisiana...

WELL WONDER NO MORE!!... this book is the secret behind all of those fancy menus you read in Restaurants and Banquet menus (I should know I have had to create new Catering Menus every year since 1993)LOL

I have been in the Hospitality Industry for over 17 years this book has been in my collection since I started. If you can purchase it get it!! Definitely a must for any Caterers or students of the Culinary Art.

This book contains definitions of almost EVERYTHING Food (and some wines), the correct pronunciation, spelling and it's original origin. I can't recommend this book enough!! It is quite pricey but I have bought it at least 5 times in my career as gifts for my assistants moving on to greater positions in this Industry. They have terms (and again pronunciations) for all Culture cuisines ie; German, Cambodian, Japanese, French, Italian, Middle Eastern and Spanish just to name a few.

I also recommend the Oxford Companion for Food and Wine as well as any "Professional Chef" book from Culinary Institute of America

Respectfully Reviewed

It sounds like an oxymoron to most people when you say "Healthy Chocolate". But everything in this book is true, the antioxidants in good chocolate do wonders. Cocoa is a natural anti-inflammatory, and since over 200 diseases start with inflammation and oxidation of the cells, chocolate can help with so many things. I have seen it first hand with so many people I know, who used to have fibro, allergies, diabetes, athritis...amazing. It truly is the "food of the Gods". Don't go eat the candy kind, though, it HAS to be cold-processed chocolate. See [...] for details. I also recommend Dr. Steve Warren's book on this topic, the Healthy Chocolate Desk Reference, he has truly amazing detail in his research!

Loved the book, a great gift for the chocolate lover in your life! It's very well written and very informative in addition to having some really good recipes included in it.

Wow. This book really opened my eyes. I've been telling everyone about it. You'll never look at chocolate the same again! Now I try to eat some dark chocolate every day.

This book really opened my eyes. I've always loved chocolate. Now I enjoy eating it even more, knowing that it's actually good for me. If you are a chocoholic like me, you need this book!

Congratulations to the author on an excellently researched, very readable book about Chocolate. The title alone is clever and the subtitle reassuring.
Not only is it wonderfully organized on the Contents page, it is a very enjoyable read. While I could not be described as a "chocoholic" I know many and I totally enjoy ingesting good chocolate from the bar variety to the many delicious ways of including it in our diet.
The recipes included in the text are different from the usual variety and add to the pleasure of the text. It will make an excellent gift as well as owning one personally.

I love this book! At first I thought it was just a humor book, but although it is quite funny, it also has a serious purpose. It really has a lot of information about how to create a holiday to celebrate during December that both members of a Jewish-Christian interfaith couple can be happy with. It has recipes and lot of other ideas and information. It actually has instructions for making a dreidel out of clay and playing dreidel, as well as recipes for Shirley Temple Emanuel and Meshuggeh Nog Latte, as well as a good list of famous half-Jews. It also has a great glossary with definitions like "Kibbitz: To chat, gab, engage in frivolous conversation. What WASPs like to do during cocktail hours before the holiday dinner. Not to be confused with kibbutz, a farm in Israel." A great gift for interfaith couples or people with interfaith couples in their family who have an interest in and sense of humor about religion.

This book is great for ways to help "blended" families celebrate both Chanukah and Christmas in a way that does not short change either celebration. Lots of crafts and recipes that the children can use to help them understand that it is possible to respect and enjoy both of their parents religion. I am glad I bought it. They will be glad to receive it.

This book fits my life...I decorate our Chrismukkah tree with menorahs as well as colorful glass balls. The wreath on our door has dreidels on it instead of pine cones and holly. Our daughter looks forward to both lighting the tree AND the Hanukkah candles. There are lots of funny tips and trivia about those who also celebrate both holidays in December. The author also has a self-published cookbook with lots of hilarious and yummy recipes - [...]

THE BEST, MOST HILARIOUS--AND USEFUL--BOOK EVER FOR MIXED FAITH FOLKS WHO CELEBRATE CHRISTMAS AND HANNUKAH WITH DOUBLE-THE-FUN FANFARE! FOR EVERYONE WHO KNOWS THE JOYS AND OYS OF THE HOLIDAY SEASON, THIS BOOK VALIDATES, ENRICHES, ENTERTAINS, AND IS SO FUNNY EVERY STEP OF THE WAY, "YULE PLOTZ!"

I've only said that a couple times in my life. Gompertz treats the subject with insanely clever humor and heart and is a top-notch writer. This isn't just a gimmick; it's clear this guy really cares about Jews and Gentiles embracing and carrying on their own traditions...together.

I'm getting this book for all my interfaith couple friends (and the list is growing). What a terrific gift for the holiday season!