false 28 66 51 true 5718252 read 6 true 477206 currently-reading 9 true 477205 to-read 17 false 2451546 philosophy 14 false 2451542 science-fiction 9 false 2451540 culinary 7 false 2451995 canon 6 false 2451567 fantasy 2 false 2451564 business--management 1 false 2451548 historical-fiction 1 false 2451518 marcomm--advertising 1 false 2451650 poetry 1 false 2458374 business--economics http://www.goodreads.com/review/show/31531456 Flu: The Story Of The Great Influenza Pandemic (Paperback) by Gina Kolata
bookshelves: to-read
]]> http://www.goodreads.com/review/show/30294172 Jen's review of Crazy About Cupcakes
by Krystina Castella

Oh yes, I vote for more attempts also. Cupcakes are delicious and so well designed (compact, individually wrapped, portioned well, etcetera.) ]]> http://www.goodreads.com/review/show/28638417 to: Brokeback Mountain (Audio CD) by Annie Proulx
Great short story (and the audio book is well done.) Depressing of course. ]]> http://www.goodreads.com/review/show/28048081 to: Double Star (Audio Cassette) by Robert A. Heinlein
bookshelves: science-fiction
Somewhat dated elements, but the story holds up to time I think. In a classic Sci Fi sense, this story is more about elements of humanity taken out of the context of history, making the dated elements of little importance.

Entertaining. Maybe not life changing, but it made a good audio book for my commute. ]]> http://www.goodreads.com/review/show/28047085 Popcorn: A Novel (Paperback) by Ben Elton
bookshelves: currently-reading
]]> http://www.goodreads.com/review/show/27682587 The Tipping Point (Paperback) by Malcolm Gladwell
bookshelves: to-read
]]> http://www.goodreads.com/review/show/25618432 Jen's review of The Ghost in Love: A Novel
by Jonathan Carroll

So, um, looking forward to this book, were you? ]]> http://www.goodreads.com/review/show/22698348 to: Larousse Gastronomique (Hardcover) by Larousse Gastronomique
bookshelves: culinary
Have you ever read a recipe and said, "what in the world is that?" I run into new things all the time, especially when exploring new cuisines or old recipe books. This book is the way to answer your questions. Granted I got this before I had internet access in every nook of my living space including out by the grill... but even still, I believe in paper reference. Then I can cozy up with my food dictionary and ponder how I want to cook up my left over ingredients by using the recipes and methods described in Larousse.

Of course I have not read this cover to cover (I shouldn't say of course, because I would love to read it cover to cover some day.) It is essentially a dictionary of everything culinary in the western world, and sometimes beyond. Larousse is a must have reference book for any aspiring chef. It follows the typical conundrum of not usually entering one's collection until they are well educated in culinary arts, but I would pick up a copy ASAP if you are thinking of studying food or cooking. Whenever I see used copies for sale I buy them for friends, and sadly that does not happen very often.

It is organized alphabetically by ingredient or concept, which makes it exceedingly easy to navigate as you can drill down on certain topics in a somewhat whimsical fashion, not worrying if you are looking up "whisk" the implement or "whisk" the process. Probably a bad example, but you get what I mean: it is not categorized into sections like so many other food reference materials. You can go straight from "bulgar" to "Bulgarian cooking" without missing a beat. ]]> http://www.goodreads.com/review/show/22645133 The Shadow Line (Hardcover) by Joseph Conrad
bookshelves: to-read
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