Albert Outler: The Preacher is a stirring collection of sermons by this Methodist theologian/ preacher. Outler reaches the heart of theological issues ranging from the authority of Scripture to the work and nature of the Church, addressing areas such as eccumenism and missions as key components of the theological task of Christ's holy Church. Outler's grasp of Scripture, wed with his personal experiences make this Wesleyan a thought-provoking preacher. Even on points that the reader may disagree with, serious thought is provoked by the words of these texts.

This is the final volume of the original Dread Empire trilogy. All the earlier threads come together here, 15 years after A Shadow of All Night Falling. The characters are more mature, but the crises they face are catostrophic, and the world is forever changed. The battles are bigger and more exciting than in previous books, and not everyone survives. The first two Dread Empire books were quite good, but this one is far more enjoyable. These are essentially pot boilers, but are more thoughtful and less cliched than the norm. The Dread Empire series is for those who enjoy military fantasy, there are no Elves in this scenario. The tone is a bit lighter than that in Cook's Black Company novels, but fans of that set needing a fix would do well to find copies of this series.

Peter Brears intersperses a thorough examination of Henry VIII's kitchens at Hampton Court with recipes drawn from period sources.

The palace kitchens at Hampton Court were a large-scale industrial enterprise that fed 600-1200 people every day - everyone from the lowliest servant to the King himself. The author does a grand job of describing how the system procured, stored, and prepared immense amounts of raw materials each day.

Interspersed with the description are recipes drawn from contemporary sources that are similiar to what might have been served at the palace. The author also covers Tudor table manners, etiquette, and the ceremony involved in feeding the monarch.

This cookbook is excellent in that it presents each recipe with pictures and steps you through the process. Each recipe also has variations to try. I loved this book because I learned techniques for cooking that I can use to make my own recipes. The recipes are healthy and sophisticated without being complicated. The book has many sections including vegetarian, fish, and soups.

This book has recipes and information appropriate to the times of Kirsten, Samantha, and Molly. You can create a pioneer breakfast or a Victorian dinner, and you can see a sample shopping list from September of 1944 (and how much items cost in cents and points). It shows how Molly's lunch was packed, how wooden iceboxes were used to keep food cold, and how Samantha's table should be set. It discusses butlers and silent servants and really provides a glimpse into the time periods of these three American Girls. If you use the recipes, you can create some mighty tasty eats! My daughters both love this book, and we are thrilled to have it as part of our collection.

This is the most informative cook book I have ever seen. It will teach new brides how to cook. It is the best book I have ever seen.

I've been reading the author's column in a local newspaper for years and tried some of her recipes so I already know how good they are. Equally delightul are her musings about living on a farm without electricity, cars or plumbing. Her writing is heartfelt, moving and, at times (when she wrote of her husband's death) even heartbreaking..but so honest that you can't help but be moved.
As for the food and recipes? The menus revolve around simple, home-style cooking, the type of food some people call "comfort" food - high-style gourmet it is NOT, which is great if you live on a budget, don't want to spend a fortune feeding your family and just want home-cooked meals that everyone will eat - and that taste great. These are good basic foods like Creamy Mashed potatoes and Chicken Casserole...and even homemade Catsup.

This book is an excellent reference for locating anatomical structures in the mouse. It has become an invaluable reference in my lab for evaluating the mouse as a physiological model for humans. I highly reccomend it to students and professionals for this purpose.

I discovered this cookbook as a teenager, bought it, and have used it ever since. It is a beautiful book, with numerous colored photos, and anecdotes preceding each recipe (each in a different colored text, adding great visual appeal). And some of my all-time favorite and best recipes come from this book -- the strawberry meringue torte (the world's best dacquoise), pecan roll (I usually use toasted filberts), Spanish omelet, ratatouille (better than any other I've tried), broiled stuffed tomatoes, etc. The only caveat is that the author is a professional chef (former chef to Jacqueline Kennedy), so she's not always nit-picking about absolute precision in recipes. Although the baked goods seem fail-safe, I had to double the amount of lentils to get a thick lentil soup. This book is as good for reading (e.g., what the Kennedy children enjoyed from her kitchen, Billy Rose's favorite cheesecake, how the German-born author discovered that even Americans who hate turkey demand it for Thanksgiving, etc.) as for cooking. When it was in print, I gave copies to almost all of my friends; now that it is available used on Amazon, I will have to see who missed out. Everyone, without fail, has loved this book. If you like to cook or read about cooking, this book is definitely for you.