

One of my All Time Faves!
"Real" SurvivorThe other cool thing was how hard it was to find an unoccupied island to do the test on that you could also survive on. Turns out if you have water and decent soil, people already live there! This shouldn't have been a surprise, but it was to me. I should have figured that in the last 1000 years people of the South Pacific would have looked at all the islands, and stayed on the ones that supported life. So much for the Swiss Family Robinson dream life. It's actually much closer to the Tom Hanks Movie "Castaway" life.
Anyway its a good arm chair adventure read.
Gumption to spare!

Scotland the Best! The ONLY book you need...
The Only One I Took Out Of The Suitcase
Mind expanding addition

A wonderful adaptation of the book!
Finally, a writer that non-readers can enjoy.
Gritty and much better than the film

Apple Pie + Egg Rolls = AmericaWong's simple tale and Chodos-Irvine's striking illustrations combine to form an endearing story about how the combination of different cultures forms the true culture of America.
Reading Level: Grades 1-2
My children love this book!
A fun (and tasty) multicultural storyThe enjoyable story is perfectly complemented by Chodos-Irvine's colorful illustrations, which have an elegantly stylized quality to them. I especially liked the pictures of the family at work in the restaurant. "Apple Pie" is a wonderful story about entrepreneurship, and about how different cultural traditions contribute to the unique mix that is the United States.


Good bookThere were a few things that I was hoping to find (like a chart of the European RF spectrum, and more information on air interface encryption), but the book had 95% of everything else I needed.
The book automatically gets five stars since it's basically the only TETRA book of its kind out there. If you need a good, well-rounded primer on TETRA, this book would be a good choice.
A very good reference for engineers working with PMRI had this book for almost three years now and still I find it as a very useful source of information.
...
A good book on TETRA system

A Brilliant Work on the Education of Black ChildrenI first read BSASF in 1991. Over the years, I have re-read sections of the book a number of times. For me, the vital and brilliantly communicated points of BSASF are these:
1. [Contrary to "Bell Curve" thinking,]Black children's capacity and potential for learning is equal to that of other ethnic groups.
2. Black children's learning potential is systematically not being realized in America's school systems. Reasons or this include but are not limited to: low expectations and self-fulfilling prophecies; lack of cultural synchronization; lack of national, strategic focus on effectively educating poor, minority children.
In other words, black student failure in school does not point to an inherent inability to learn. Rather, it points to clearly ineffective - perhaps even racist - policies and practices on a classroom, school, school system, and national level.
3. The problem of black student school failure is significantly correlated with the problem of black poverty - and the salient issues of drug abuse, violence, teen pregnancy, etc. These problems persist and will continue to persist until there is an active commitment address them with not just short-lived interventions, but long-term strategic focus on improving educational outcomes for black students.
Being a first-year teacher of math at a 90+% black high school in South Florida, I am an everyday witness of low teacher expectations and self-fulfilling prophecies for black students. This book convinces me that there would be significantly less black poverty if significantly more teachers had high expectations for their black students. Moreover, it makes me wonder if perhaps there would even be a cure for cancer!
Patrick Harper
Coconut Creek, Florida
April 20, 2003
Why blacks need their own black schools. IMPORTANT BOOK

A thoroughly interesting look at the great Eddie Irvine
GREAT!

Great Recipes for Mozzarella di BufalaWhen the royal couple of Italy visited Naples in 1899, they ordered pizza to show their solidarity with the people. Legend has it that a Neapolitan baker topped this famous pizza with the colors of the Italian flag by using thick, white slabs of mozzarella di bufala, sliced red tomatoes, and green basil leaves. The baker named his creation after the Italian queen, Margherita, and, to this day, we still order Pizza Margherita in restaurants and bake it at home. The word "mozzarella" derives from the Italian verb "mozzare," that! is, "to cut off, the action of breaking the cheese curd into smaller, more manageable pieces."
The process of making mozzarella di bufala is fascinating. I have seen American food television cooking shows that show it, beginning when the buffalo milk is poured into large metal vats; heated to 95 degrees for several hours; and then a "caglio" (coagulant) is added, which causes a curd to be formed. Next this curd is broken into smaller pieces, the liquid is drained off, and buffalo ricotta is formed, which is then heated for several hours. Finally, the cheesemaker scoops it up with a wooden palette to test it for readiness. When ready, the cheese is rolled into balls by hand, an art learned over years of apprenticeship, and then soaked in brine for several hours. The fresh cheese is best eaten within a day or two, but will keep up to five days. This art of cheesemaking is usually passed down through generations in southern Italian families. However, there are some large !manufacturers who treat the fresh milk with chemicals in order to give the resulting cheese a longer shelf live, but the fresh taste, aroma, and texture are then sacrificed.
After I saw this entire process, I came to appreciate why the cost of mozzarella di bufala is higher than that of regular mozzarella. Also, as long as it is authentic mozzarella di bufala, someone who has lactose intolerance should be able to enjoy it without the uncomfortable side effects that would result from eating mozzarella made from cow's milk. To me, summer means eating an insalata of thick-sliced fresh mozzarella di bufala, sliced vine-ripened tomatoes, with basil leaves and a splash of balsamico fino.
Besides a history of mozzarella di bufala, this beautiful book offers 61 excellent recipes, with a color photo accompanying each one. Top chefs from 21 British restaurants have contributed these recipes, which are grouped in chapters: Insalata; Pane; Pasta; Legumi; Riso e Risotto; Pesc!e e Crostace; and Carne. There is a glossary of terms, with some recipes (Brioche, Mayonnaise, Pesto, Tomato Sauce), followed by an index.
At first, I thought, "Why would I want an Italian cookbook with recipes from British chefs?" After I tested some of the recipes, I have come to love this book. Now I have so many more ways to use my favorite mozzarella di bufala other than in the classic insalata. I enjoy making Eggplant Salad & Carta Musica; Fresh Linguine with Sun-Dried Tomatoes & Smoked Mozzarella; Spaghetti alla Sorrento; Gâteau of Grilled Vegetables & Mozzarella; Buffalo Mozzarella, Tomato & Pesto Tart; and San Daniele Prosciutto with Mozzarella, Figs & Balsamic Dressing.
If you love mozzarella di bufala or have been eager to try it, you will like these recipes. Some of the ones with pane do take a while when made from scratch, but there are many other whimsical, easy, and creative recipes here, too.
Bovine treasure!

swinburne university of technology
Book Review by P.Papadakis, Professional Land Surveyor

Earthquake at Dawn
An excellent historical fiction book
A book I couldn't put down