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Yada YadaReview Date: 2008-10-05
A big High five for the Yada YadasReview Date: 2008-07-10
Can't wait till the new series (which will include some from this group of characters) comes out ;)
Book was packed well and in great condition. Arrived quickly
Thanks,
Connie from NC
I hated to see this series endReview Date: 2008-06-16
Treat Yourself!Review Date: 2008-05-05
A great book!Review Date: 2007-11-21

Used price: $4.25

Thorough, but heavyReview Date: 2008-10-07
couldn't set this one down...Review Date: 2006-06-27
DesaraejReview Date: 2007-05-14
A "must have" on psychic developmentReview Date: 2008-02-14
I encourage those of you, who have been compiling information and have some scattered concepts about psychic development and awareness, to read this book. From my point of view this book have provide me a solid base for growing on psychic development.
The author, Mr. Henry Reed, mentions in the book that he has used some psychic techniques in order to improve the final result of the book when writting it. And after reading it, I really believe he did it so, because as said, this book is great.
FantasticReview Date: 2007-11-02

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Southern Lit at its BESTReview Date: 2008-04-13
Lucy Adams, author of If Mama Don't Laugh, It Ain't Funny
Excellent!Review Date: 2007-12-19
Outstanding Book!Review Date: 2006-10-04
And don't think of this book as a chick book - I think men would also get a kick out of the humor of the story.
Brief ReviewReview Date: 2006-07-15
Bad Behavior Can Be GoodReview Date: 2006-06-26

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Should be required reading before anyone votes.Review Date: 2008-09-05
Now all we need are 534 more congressmen like Dr. Coburn!Review Date: 2008-07-22
A text book for freshman Congressmen and womenReview Date: 2008-01-06
Self righteous pablumReview Date: 2007-09-23
At Last Someone Brave Enough to Expose CongressReview Date: 2007-05-17

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CAJUN CUISINEReview Date: 2008-04-14
A great beginning Cajun cookbook.Review Date: 2005-12-12
These recipes are stripped down to the bare basics, because that's how Cajuns do it. Cajuns don't customarily use Emeril's Essence (remember, Emeril is from Boston) or carefully measured spices. It's a dash of this, a dash of that, until it tastes right. Don't make it too spicy; you can add your hot sauce later. You will never be able to make authentic-tasting Cajun food if you follow a recipe to a T.... that's not how it's done! You also need to learn how to modify recipes to suit your tastes... if you don't like file' powder, don't add it (many Cajun cooks don't add file' to anything, some put it on the table for you to sprinkle in yourself, some use it heavily). If you don't like okra, don't use it! Again, not all Cajun cooks do (although in response to the reviewer below, when Cajuns do use okra in gumbo, it is always sliced, and it is always slimy. Some people like it that way.)
This book provides excellent framework-style recipes for you to do what you want with. If you want to add tomatoes, go ahead! No one's stopping you! If you want to pour in a half gallon of Tabasco, feel free! If that's how you like it, that's how you like it. If you want to make your roux with butter (or oil or lard or bacon grease) do it that way! It won't change anything important, the recipe will still be fine. That's the beauty of Cajun food.
In response to the other reviewer who complained about a lack of pictures, the reality is that Cajun food is not as pretty as New Orleans food, and therefore doesn't make for terribly appealing photos. Gumbo looks like brownish-gray glop, but it tastes like heaven. That's just the way it is. If they'd included pictures, the sauces piquantes, the gumbos, the stews, the fricasees and the etouffees would've all looked the same, and how much would that have really helped? Plus, the drawings that are included in lieu of pictures are really adorable.
Get this book, and don't be scared to experiment with it! That's what it's all about!
Excellent Reference to Basic Cajun Recipes. Buy It.Review Date: 2007-02-03
Most foodies know that there is a `Cajun' and a `Creole' cuisine, which seem to coexist in and around Louisiana, centered in New Orleans. The problem is that I suspect few food enthusiasts who have not studied the matter can make a clear statement of the difference between the two. It seems as if the classic dishes of the area such as gumbo and jambalaya, as well as a foundation in French cooking techniques are claimed by both heritages.
According to the `Oxford Encyclopedia of American Food and Drink', the two cuisines are very similar, and the main distinctions that source can make between the two is that `Creole' is an urban cuisine originating with the earliest Spanish settlers from the 17th century and that `Cajun' (from Arcadian), is a rural cuisine deriving from the French émigrés from Nova Scotia in the late 18th century, after being kicked out by the English following the French and Indian Wars (That little opening act for the American Revolution). And, while both cuisines claim gumbo and jambalaya, etouffee and its principle ingredient, crawfish, seems to be distinctly `Cajun'. A second culinary difference is the greater extent of French influence from Arcadia, a purely French colony. This influence can be seen in the fact that Cajun cooking values balanced, but varied seasoning. It's `signature' cooking technique is braising, which is straight out of the French provincial cooking playbook. This is ironic because `Cajun' cuisine is often associated with very spicy foods; however, much of this `heat' was probably added a scant 25 years ago by the famous Paul Prudhomme of New Orleans, who, I believe, virtually invented the `blackened' cooking technique, most famous with `blackened catfish'.
But getting back to this book, my initially cool impression made by the somewhat pretentious introduction was redeemed when I started looking at the recipes. All the recipes are written in a very economical style, with crisp ingredients lists and matter of fact descriptions of procedure. The writing is not the minimalist sparse writing of Elizabeth David in `A Book of Mediterranean Food', but it has few if any `trucs', tips, hints, sidebars, or other accroutremonts of modern cookbook writing. And, it has none of the scholarly observations on origins or variations also found in Ms. David's works. For an experienced cook, this may be a very good thing. It means we have `just the facts, ma'm'. So, an experieced cook can be on their way to reproducing the dishes and fill in the extras where needed. One place a modern cook will especially wish to fill in is in replacing `oleo' with either real butter or a less saturated vegetable oil. In the mid-1980's, we had not heard all the dangers of trans-fats, commonly found in common margerine (oleomargerine).
One advantage of the sparse recipe writing style is that the slim 222 page book can contain a very healthy number of recipes, probably numbering close to 250, if you include the supplementary recipes for dressings, sauces, and condiments. And, this healthy number of recipes seems to cover the full range of `Cajun' specialities. The very best thing is that those classic dishes such as gumbo, jambalaya, and etouffee are represented by several variations. From there, it goes all the way from fried oysters to boudon to beignets. I did find some famous preparations missing, such as coffee with chicory, `poor boy' sandwiches, and `mouffelata' (sic) sandwiches, but as none of these are `cooked' dishes, I'll not feel cheated.
One thing I like about a cookbook with a lot of recipes for dressings and sauces and condiments is that it adds a great source of information on which one can improvise (See Sally Schneider's new `the improvisational cook'). This book is the perfect source for making a few dishes, then striking out on your own in making `Cajun' style dishes without having to resort to Monsieur Prudhomme or Monsieur Lagasse.
The book was very nicely organized and will stand up to some serious stints in the kitchen. I was also very happy to see tables of contents with all recipes listed at the beginning of each chapter. This is something all cookbooks (other than the monster references) should have. The ony annoyance is that the recipes were not printed in the order they appeared in the table of contents. I have no clue why they were different.
But, for a very reasonable list price, we have here an excellent source of basic, authentic `Cajun' recipes with all the essentials and none of the frills.
Solid work..Review Date: 2005-06-30
Because the book operates from a narrower scope you may not have the recipes you want. No red beans and rice for example that is a creole dish. You may also notice the lack of tomatoes in many dishes that you normally think would have them. The crawfish etoufee for example has no tomatoes which is classical cajun. This etoufee is little more than butter and the trinity. You get a down to basics recipe for maque choux and i use it often. This book gives you everything you need to be a cajun cook but maybe not everthing you want.
There are many dishes here that you may have never heard of. Try the louisiana pear cake one time. A spice cake with fresh pears is all the rage now at my little restaurant here in tennessee and some of the recipes have allowed me to expand and my offerings to my customers who are not cajun. In fact cajun cake recipes are one of the real strong points of this book. There are about 10 of them compared to only 2 in prudomme's book. You get everything from that pear cake to wine cake and syrup cake. All are wonderful.
This book has helped me as a restaurant owner to become a self taught cajun chef. Everything from cajun ginger cake to vegetarian gumbo. You can't help but love this book.
Why the 4 stars? No dry spice measurements. The dry spice mix is the standard of paul prudomme's recipes but all this book gives you is is cayenne, salt and pepper to taste. How about telling me how much you normally use? Also unlike the prudomme book this book has no photos of the prepared food. Prudomme's book has many full color photos. No extras here just recipes. No colors or diagrams and even though the author is an expert on cajun cooking there is no significant background given about the dishes. No history, nothing to tell you where the dish comes from or how it has evolved. A book of recipes is great but we all can find dozens of recipes for almost anything online. I'm looking for more than that.
Note that almost none of these recipes makes use of justin wilson's standard flavorings. Wilson uses bitters in about 1/3 of all his savory dishes and worcestershire sauce is used in about 2/3 and all have hot sauce. These ingrediants are rare in this book. In fact i can't think of one recipe that uses bitters.
If you are looking for a solid collection of authentic cajun dishes this is it. They work. But if you want a more complete south louisiana work paul prudomme's book is superior for the same price.
Ms. Anita Gelbart needs to stick to Georgia cookin'!Review Date: 2003-12-18

Used price: $4.99

Very Glad I ordered this !Review Date: 2008-08-31
This is an Awesome Daily Study BibleReview Date: 2008-08-06
Great Study ToolReview Date: 2008-07-22
Truly Blessed everyday Review Date: 2008-06-30
The Charles Stanley Life Principles BibleReview Date: 2008-05-17


Simply amazing!!!Review Date: 2008-05-20
Buy this book for yourself and friendsReview Date: 2008-05-09
McManus is an inspiration and by telling the story of Jonathan he gives us an example of someone living boldly because they can not live any other way. That is the life I want to lead.
A Call To Action!Review Date: 2008-02-15
I would agree with another reviewer that things get repeated a lot throughout, probably because the whole book was based around the story of Jonathan and the Philistines. Could have been shorter, but still, an excellent read and highly recommended.
Good readReview Date: 2008-02-11
Great for small groupsReview Date: 2007-10-23

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Fascinating and readable Review Date: 2008-07-18
An idea that change the worldReview Date: 2007-11-05
The Heavens: From Antquity to the Newtonian SynthesisReview Date: 2008-03-08
Kuhn challenges the reader's imagination to decipher the heavenly phenomena in the same way Ptolemy might have, without being hampered by the technical minutia of astronomy. He writes so lucidly as to pick the reader up and drop him or her under the ancient sky, and to follow a long, through time. Paramount to Kuhn is the practical importance of astronomical data and the logic of its categorization.
Perhaps the most persuasive analysis that Kuhn endeavors is that of the progression of the Renaissance neo-Platonics: Brahe, Galilei, Kepler, Descartes, and the mutation of the Copernican system into Newtonian synthesis. In one sense, his analysis is very non-Kuhnian as it can't point to a singular moment, and involves more of a patchwork of adopting new features (that is until Newton).
A concise introduction to the evolution of astronomical thought from antiquity to newton and a compelling classic.
Excellent exposition, questionable interpretationReview Date: 2007-12-05
Case Study of a Scientific RevolutionReview Date: 2007-02-16
"The Copernican Revolution" is a trove of historical and intellectual insights. Perhaps the main lesson is that scientific progress is not a simple matter of theory being adapted to observation. Multiple theories can account for the same observations, theories have complex non-observational bases of support, and extra-theoretical assumptions provided by "common sense" (such as the immobility of the earth) can be highly contingent products of a culture. Scientific progress is never guaranteed. Erroneous theories -- such as the theory placing the earth at the center of the universe -- can hold sway for centuries and generate a vast body of supporting evidence, only to fall out of sync with new observations and a new climate of opinion -- at which point they can hang on tenaciously, or collapse "suddenly" over the course of a generation or two. It all comes down to history.
Kuhn's great contribution to thought was to situate the history of science within the history of ideas -- he treated scientific theories as the products of cultures, institutions, and sheer accidents, not as deliverances of pure logic. "The Copernican Revolution" is fantastic and should be ready by anyone who enjoyed and learned from "The Structure of Scientific Revolutions." It's become fashionable to bash Kuhn lately but his books have a secure place in the canon of history and philosophy of science. Six stars!


Disciplines for the Inner Life - Leather bound editionReview Date: 2008-06-04
Excellent, Continual ReadReview Date: 2002-04-30
A great way to have a daily devotionReview Date: 2002-02-10
Gateway to Spiritual LifeReview Date: 2001-12-28
By far the best devotional that I have ever read.Review Date: 2005-07-14

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I love the Spa Girls....Review Date: 2008-08-24
A Fun Read!!!Review Date: 2008-01-28
Her story may be the most promising of all. Review Date: 2007-06-06
In book one, Billerbeck followed Lilly Jacobs, Poppy Clayton and Morgan Malliard's friendship through the eyes of Lilly, a fashion designer whose romantic life had gone to pieces and who was at a dead end at her job. In book two, Billerbeck shifts the focus to Morgan, the poor little rich girl who has everything money can buy but longs for love and her father's attention.
Morgan is despondent after an escapade with a man who claimed he was a Christian rock star. He swept her away from a fashion show where she was modeling Lilly's couture wedding gown and her daddy's diamonds, and he seemed to be the Prince Charming of her dreams. But like most Prince Charmings, he seemed too good to be true --- and he was. The paparazzi are having a field day with the story of the "Jilted Jewelry Heiress" and Morgan is ready to lay low for a while.
"You know, if it was Johnny Depp I was accused of adultery with, well, so be it, gossip away," Morgan tells her two best friends angrily. "But a guy without a job, who was living off his wife in Daly City while I thought he was off in Nashville making his way as a Christian artist? Now that's just humiliating."
With her father's money, Morgan can lay low in style. She has the 600-thread Egyptian cotton sheets, unlimited Visa card, a BMW, and pair after pair of Jimmy Choo shoes. But her father's money may be in jeopardy --- and a new wicked stepmother waits in the wings. Then, Morgan is implicated in legal troubles. Should Morgan leave home and try to make it on her own? And what talents does she have besides wearing big expensive diamonds and looking beautiful?
When the three girls get in over their heads, they head for...you guessed it right. "Man, I need a spa treatment," Morgan intones. "Not just a measly pedicure or a pink-and-white nail fill. I need the full treatment; an enzyme peel, a moisturizing facial, a cucumber mask for my puffy eyes, a hot-stone massage, and maybe even a diamond treatment."
Meanwhile, Morgan and Poppy wonder why Lilly is putting off tying the knot with her own special guy, hotel dynasty heir Max Schwartz. Lilly has a few secrets of her own, and her beloved irascible Nana isn't going to be happy when she finds out what Lilly isn't telling. Poppy, a chiropractor, lends some engaging quirkiness to the storyline, with her oddball mixture of natural healing remedies, Zen-like statements and Christianese: "Self-esteem comes from the Lord, not other people. Why should we care what others think?" She mixes self-help and pop spirituality as easily as she wears her gauzy skirts.
Although Morgan isn't as interesting a character as Lilly, fans of the first book will enjoy catching up on the lives of the three women. It's a good bet that Poppy will be the focus of the next installment, and as the most colorful character of the trio, her story may be the most promising of all.
--- Reviewed by Cindy Crosby
Thoroughly Fun ReadReview Date: 2006-09-03
Fun, entertaining and uplifting Christian chick-lit...Review Date: 2007-11-07
I enjoyed Billerbeck's sassy language and keen storytelling. I also like the chick-litty feel mixed with spirituality. This novel has satisfied me in supplying me with a fun, girly read and uplifting me in a spiritual level at the same time. What could be better than that? I enjoyed the opening paragraph, which goes: "There are plenty of fish in the sea. But really, there's not. It's not just our imaginations. It would be great if decent men were as plentiful as jumping salmon in a rushing river, but they aren't. For every Mr. Darcy (and he's married, incidentally) there are a hundred Mr. Wickhams. Or in more contemporary terms, for every one of Colin Firth, there are several thousand Hugh Grants. The odds are against us." I was sold from the moment I read the aforementioned opener. The best part about this novel is that, unlike many Christian novels I've read, it is not swamped with judgment or sanctimonious passages. Those novels, as well as many religions/churches and believers, give Christianity a bad name. To me, God is about love and giving and teaching and freedom. He is not bitterness and restriction and judgment. This is the second part of the Spa Girls series. Lilly's story is the first one. Having read this, I will read Poppy's story next. I will also read other books by this author. This is a genre I will follow closely in the future.
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