Awesome book! I was first made aware of the toxcicity of salt and all its forms in the Miracle of Fasting, by Paul Bragg. Searching for good tasting alternatives to salt and salted foods, I found this book and Sproutmans Kitchen Garden by Steve Meyerowitz, which led me to fermented foods and their wealth of health benefits. The recipes in this book come from a man and wife both over 100 years old living in perfect health without signs of old age!
I constructed an incubator in my kitchen to make fermented foods(they like heat)after I threw out my refidgerator. Salt free sauerkraut and salt free fermented sour foods in general taste much better than salted foods and best of all, they aren't laced with poisenous salt. Fermented foods are rich in lactobacillius(lactic acid), acidophilius and many other living good bacteria vital to good health. Plus when you make them yourself, the precious good bacteria isin't destroyed by harmful pasteurization, like it is in commerically prepared fermented foods like youghert, sauerkraut, cheese and sour cream.
I hope the Bragg people reprint this pricless book so that everyone interested in good health can obtain it easily. The recipes here are probably thousands of years old and will give people long disease free, happy lives. They are a time tested sure way to end disease and suffering. Paul Bragg is to health, what Einstein was to mathmatics.

This, along with Sam's Seafood cookbook, is without a doubt one of the best Hawaiian cookbooks I have used. Dishes illustrated on every other page, ingrediant and substitution guide, history of some of the dishes included, it just reveals the "ohana" nature of Hawaiian cooking.
A couple of his poke dishes, a great deal of soups, fish, and desserts are here, each one easy to make and subtly wonderful. On the Mainland, Sam's dishes take a little while to get the ingrediants, but once your kitchen in stocked with kimchee base or Sambak, goma, dashi or fish sauce, and of course lots of shoyu (soy sauce), you can make just about anything in 30 minutes to an hour.
Almost all of the recipes are for 4 or more people, so be warned that you'd better have people over, have a big family, or be *very* hungry!
Sam does make some fairly lose measurements on his main dishes, allowing cooks to season to their own taste, but his dessert dishes are exacting, and when directions are strictly adhered to, wonderful.
I didn't try the drink menu, but "over the rainbow" had great presentation.
Sometimes when I don't have the time to cook, or the ingrediants aren't readily available, I'll just look at the pictures and salivate.
Absolutely wonderful cookbook, I can't recommend highly enough.

"Samantha's Cookbook" is a great book for young cooks. It brings girls back to the early 1900's. They have great recipes! If you ever have a project to do on the 1900's, this book would definetley help you! This is an awesome book and I highly recommend it!

This book is one of those books that when you start to read it you can't put it down. As well as the main text there are interseting asides that take you behind the scenes of the the lifes and times of a warrior race that was both bloody and brutal as well as being artistic and restrained. Mr. Cook has written a wonderful narative that take the reader inside the Samurai's world.

Sarah by Margueritte Harmon Bro opens as her family and friends mourn the untimely death of her father, who was killed in an accident. Sarah, age 11, is not weeping, but thinking. Readers are treated to her philosophical point of view throughout her growing up years as she helps her family cope with their grief, assists in the raising of her younger brother, and struggles to resolve the question of whether to pursue her gift in painting or music.

I first read this book as a child and have re-read my tattered copy every two or three years since. In flavor, it is not unlike "It's a Wonderful Life" as Sarah is the one her family leans on, and yet she has a strong pull toward a life of her own. Truly an excellent and unforgettable book. Sarah was first published in 1949. I'm delighted it's being published again so it may find a new audience.

This is a wonderful reference book for anyone interested in traditional Italian cuisine. Saveur magazine captures the best of Italian food, by taking you into real Italian kitchens, both personal and professional to sample over 120 recipes made in the true Italian manner.

As well as stunning photographs of every dish, there are little sidebars of information on Italian history, regional differences, particulars about a recipes ingredients, and much more on almost every page. Even if you were someone who didn't like to cook, I think you'd find this book an interesting read. For anyone with a passion for good food however, particularly tradional Italian cuisine, this book will definitely be on your shelf of favorites.

I have tried many recipes from this book, and every one has gotten rave reviews from family and friends alike. I even made homemade trofie (Trofie al Pesto)for the first time after being inspired to attempt it when I came across the instructions in this book, and it was every bit as good as the dish I had sampled in Liguria many years ago.

Definitely a book I would encourage anyone with a love of Italian food to buy!

I bought this book when it was first published in 1980 and have used it religiously ever since. I recently looked it up for a colleague who wanted a copy, and was surprised a) to find it in print, and b) that the price had increased considerably! Nonetheless, I was a) pleased to find it still in print, and b) convinced it's worth the investment. You won't find a better grammar reference. It's all in here with clear examples. My copy is dogeared with use, and yours will be, too, in time.

this book gives one insight of the s.r. rituals,and is an excellant teaching companion along with pikes legendary writings on the s.r. side of freemasonry

Seafood Lovers Cook Book, an inexpensive compendium of delicious seafood recipes, is spiral bound to lay flat on the kitchen counter. Included are a wealth of Seafood Appetizers; Seafood Soups, Stews & Chowders; Seafood Salads; Seafood Entrees; as well as Stocks, Sauces & Batters. From Crabmeat Snacks, Mardi Gras Oyster Stew, and Classic Crab Louie, to Herbed Mahi Mahi, Salmon with Ginger Salsa, and Swordfish with Anchovy-Butter Sauce, the Seafood Lovers Cook Book recipes range from simple to the complex, family meal time favorites to gourmet dining selections. Very highly recommended for personal and professional specialty cookbook collections, the Seafood Lovers Cook Book is additionally enhanced with the provision of a fish substitution chart, seafood tips, and a "user friendly" index.

Finally, this amazing country is recieving the attention it deserves. This book is not only about Hungarian architecture, but it gives you a brief history of the country that undergone dramatic change in the recent past. The pictures are awe-inspiring. This book will change your mind about this little, seldom talked about country. Fabulous!