HKFE

These first four Anita Blakes were the best in the series, so putting these for a group sale together was good thinking from an author going bad. Most people read vampire novels to read about vampires, not about the extreme sexuality that plagues the later novels and rid's them of an even relatively good plot line. The beginning 4 novels in the series are filled with intense character's who almost always draw you in, even the heroine Blake does a relatively good job in these books of maintaining her renowned status. The best part about these installments in the Blake books are the muder mysteries that are incorporated with her police identity. Hamilton does a good job of pulling the reader's in with intense and interesting stories filled with supernatural politics, character's past lives, and the old fashioned plotline, will Anita save the day again? WARNING: not for the faint of heart or those who can't stomach some serious gore.

This series of books is my favorites!!!
Not only is there sex, crime, guns, and gore, but Anita Blake is [a brave] female! (...).

I have read all of the Anita Blake series and I'm finishing the Meridith Gentry series. I can't put them down!!!!

Also because the stories are mainly based in STL, i can relate to the locations that Laurell K. Hamilton refers to. So it makes it all the more interesting!

I hope Laurell keeps working on her books cause I'm on the edge of my seat waiting for the next one!!!

I would have to say that I love this series and I haven't been able to put it down. It brings you into a woman's life who is anything but normal. If you like crime novels and supernatural novels you will love these. I like the fact that the author also knows about the local area she is writing about.

I first encountered this cookbook at my in-laws' house in Florida. They had dined at El Charro on a recent trip to Tucson, and were so enamored with the restaurant and the food, they bought the book. Unfortunately for them, they can't get many of the authentic spices and foodstuffs in Florida. Fortunately for me in Colorado, I can (excepting the preparation of the carne seca, which is one of the few drawbacks of this book). Gracias, El Charro e Senora Flores.

Many of us collect cookbooks for their unique and/or useful recipes. Rarely does a recipe-book come along that is one you want to curl up with on the couch and read and enjoy for its own sake.

Carlotta Flores' El Charro Cafeis one. It is a joyful tribute to past and future by the author and is full of the color of Mexican flavor in the Southwest U.S. Fisher Books did an outstanding job on the full-color photography on nearly every page, not only of platters of food but of kichey artifacts and symbols of the rich culture as it is lived on both sides of our long border and especially at El Charro.

Throughout the pages are amusing and touching family anecdotes from the time Carlotta's great-aunt Monica began serving cowboys and their familias frijoles and tamales in the dusty, wild Tucson of 1922,to the third and fourth generation's tasteful updates that have made El Charro an international destination-restaurant.

I can think of dozens of friends and relatives who would love to find this prize under the Christmas tree. It would not need wrapping!

BEING FROM THE WEST COAST, I THOUGHT I KNEW EVERYTHING ABOUT MEXICAN FOOD, AND BEING FROM TUCSON AND KNOWING THE EL CHARRO QUALITY MADE ME THINK I KNEW IT ALL. I WAS WRONG!!! THIS BOOK IS GREAT, IT TELLS A GREAT STORY OF THE TRADITION AND HISTORY OF THE CULTURE BEHIND THE FOOD. THE RECIPES WERE CLEAR AND CONCISE AND FUN TO MAKE. MY FAMILY WAS AMAZED HOW GOOD A COOK THIS BOOK MADE ME. I WAS MORE INTRIGUED WITH MAKING FOOD FROM A BOOK THAT I FELT A CONNECTION TO THE CULTURE THAT MADE THE RECIPES POSSIBLE. I HAVE NOT BEEN TO THE RESTAURANTS FOR SOME TIME NOW AND I FEAR IT MAY BE LONGER AS I AM ENJOYING COOKING AT HOME SO MUCH! BUY THIS BOOK!

I am a Tucson Native far from home (living in Japan) and although I have not read the book, I can certainly say that El Charro's is great Mexican food! Whenever we go home it's a sure stop. I just finished ordering the book, can't wait til it arrives!

I have eaten at El Charro in Tucson, and the food is fantastic. I spent some time looking at this book and plan to buy it. I was concerned that the book wouldn't clearly indicate how the food got to be some darn good. In other words, the recipes wouldn't have anything out of the ordinary--the secret was in the kitchen staff's know-how. Thankfully, these recipes have some obvious differences from typical Mexican cookbook recipes. For example, El Charro uses tons of garlic--they blend it with water to make a puree that finds its way into most of their recipes. I'm certain this "garlic dosing" contributes to their greatness. Another item that caught my eye is the use of condensed milk in their refried beans--I've never seen that before. Having eaten them I can say it works! Last point: make sure you try the barbacoa recipe. El Charro's barbacoa enchiladas were so delicious I nearly fell off my chair in the dining room. They use pickling spice in the recipe--another gem. The food is great....and the book is different enough to warrant adding this to the shelf next to Rick Bayless and Diana Kennedy.

As American regional cuisines go, Southern and "Mexican" are my two favorites. And while I found the Sterns' "Blue Willow Inn Cookbook" somewhat disappointing (not their fault, I think), this trip to Tucson was much more satisfying. Not Tex-Mex or New Mexico-Mexican, the Sterns classify El Charro Café as "Tucson-Mexican," a fascinating and unique blend that makes this "Roadfood Cookbook" well worth the vicarious trip.

Part of the advantage here is that the charro culture celebrated at El Charro Café is much more foreign to most Americans than is the Southern comfort food of the Blue Willow Inn. A good percentage of the value of this book is in introducing that culture to the wider reading public (who knew there was so much history and significance behind the stereotypical black outfits generally associated with mariachi bands?). But there's a lot of value in the delicious-sounding recipes too. Far from the "fried and covered in cheese" nature of "Mexican food" as it's often presented to us, these menu items are varied, colorful, and generally pretty healthy.

So hit the road again, Stern fans. Grab a tostada grande and a glass of sangria, and let our favorite foodie writers take us on another culinary adventure.

This is a very complete book with down-home recipes of every kind. The stories and anecdotes that accompany many of the recipes make this a great read while the recipe you've prepared is cooking. A have found few books that compare in simplicity with as much home-made influence. These recipes are so good you'll want to share them, but the book is a piece of work by itself.

This book is fun to read, she has stories and tips throughout. If you are unsure how to cook the basics (roast, pies etc) this is a great starter book. All simple ingredients and easy instructions. Fun 'old farmer' stories. Great for bridal shower gift.

This is not just any old cook book, it is full of stories that are fun to read and add to your enjoyment in cooking and eating the delicious recipes. I would recommend it to anyone who likes to cook or to read about farm life in Wisconsin.

"The Historic Restaurants of Paris" is a fun guide to read. Did you know that the Tour d'Argent serves each duck with a numbered tag, a tradition that began in 1890? I wonder what numbers Balzac and Napoleon had?

Each restau has a brief two-page description (this is a little book, smaller than a paperback novel) and there are about 100 establishments described. The data include the address, phone, Metro, and hours. The book is organized by arrondiseement, and there's an alphabetical index; an appendix organizes them by type (luxury, cafes, inexpensive, etc.).

Don't expect restaurant reviews, the author rarely even hints that certain places aren't worth the prices they charge. This book is more about the history and trivia of each of these charming places. Using only this book to select restaurants, I ran into some surprises, bad and good.

If your French is good, call ahead. If not, ask the hotel reception to call for you. (In the US we have concierges; in French hotels, it's everyone's job to be helpful.) Gents, take a tie, it'll get you a better table. And be advised, the French idea of "non-smoking" is laughable.

If you're into art history, this book is a good companion to "The Impressionist's Paris," by the same author.

Bon Appetit!

I read Ellen Williams's book about the Impressionists, and her charming prose and wealth of historical anecdotes made 19th-century Paris come alive in a way I've never before encountered in a travel guide. This book is great, too. I took it with me on a recent trip to Europe, and had a chance to sample several of the food shops she mentions. What a pleasure to learn all about them beforehand--it made the experience so much more authentic!

My recent trip to Paris wouldn't have been half as much fun without this beautiful guide. It took me to restaurants and shops I never would have found on my own. I can't wait to go back -- with this book, of course.

Hi! I actually haven't read the book yet, but I did see Steve Colman perform and he is amazing. I am actually looking for Steve's book that he wrote after this one--on his own. If anyone knows where to find it, please email me at jb266@evansville.edu.

A couple of weeks ago, I was lucky enough to happen upon the book release party in New York that accompanied this amazing work. It features a selection of poetry from the 1998 National Slam Champion team, whose members have roots in the Nuyorican Poets Cafe in New York City. Compelled to buy this book immediately, I haven't been able to put it down since. The magic of this work truly has to do with the ways in which the words leap off of the pages. They are not limited by their printed form - each poem is inextricably connected to its spoken word beginnings, evident in the bebop rhythms and flowing verses. The flavor of each individual poet is magnificently displayed in each and every selection in this work. In their selections, Lynne Procope's lyrical rhythms lull you into the fire of her pride as a Caribbean woman. Guy LeCharles Gonzalez tells us tales of his Bronx upbringing. Steve Colman's rules of grammar would floor any high school English teacher. Alix Olson's cutting edge verse would make Mayor Giuliani's toes curl. And the patriarch of it all, Roger Bonair-Agard, weaves stories of his own childhood in which you can positively smell the islands. This work of art is highly recommended to any fan of spoken word, poetry slams, or to anyone who is simply interested in poetry by young, fresh, political voices. It is a beautiful book from start to finish.

I recently received this book. I wanted it because I have recently returned from Brazil. I do enjoy this book, but I find that the majority of the foods come from the northern part of the country, which is heavily influenced by the sea and past African herritage. I spent the majority of time in the South and Western part, therefore many of the dishes are not known to me. It does have instructions as how to prepare the every popular Kale and beans..which seem to be the staple food of Brazil. I like the photos, but the book could have used a lot more...it is nice to see what the dish is supposed to look like. It provided a nice list of ingrediends and substitutions if the native ingredients weren't available in your area. Instructions are easy to understand. I am anxious to try the foods, including those I know nothing of...I like the book, but I wouldn't pay more than 15 dollars for it. Luckily, I bought it used for much less.

Cafe Brazil is packed with photos of not only finished dishes, but the countryside as well, from land to sea. Most dishes require little in the way of exotic ingredients, though many require fresh ingredients such as first coconut milk pressings which may consume time.

I spent a brief time working at Cafe Brenda, and I bought the cookbook while working there. I've worked my way through just about every recipe, and 90% of them were wonderful - the recipes are full of flavor, interesting, satisfying, and a great place to begin exploring a variety of international flavors. I particularly love the soup and dessert recipes. The almond cake with chocolate ganache makes a wonderful birthday cake, the maple pot de creme is a wonderful and easy way to end a dinner party with friends, and the variety of soup recipes make use of all the seasons with wonderful results. I do have to say that the fish recipes are generally a bit more creative than the vegetarian entrees, though I've made the vegetarian and vegan croquette recipes (Brenda's signature creations) many times and received enthusiastic feedback from my family and friends. I've given this book as a gift many times with a lot of good feedback. It's also a plus that not many people know about the book, so the recipes aren't dishes that are made over and over again by people who cook primarily vegetarian and have worn out the books by Deborah Madison and Molly Katzen, great though they may be. Hope you enjoy it.

I have been using this cookbook on a regular basis for over 3 years. The vegetarian entrees and hot soups are to die for. Some of them are rather elaborate, involving numerous sub-steps, but the results are well worth the effort. The authors have developed flavor combinations that work with a beautiful mix of color and texture. I've personnaly given this cookbook to all my best friends. If you don't mind a little work, you won't be disappointed.

Rather than taking the place of reading the novel, this supplement offers lots of help with putting its themes into focus. The character reviews are helpful, but the best part may be Angeline Godwin Dvorak's essay on how food functions in the novel as nurturing in Southern culture. The historical commentaries are also helpful.

This novel is so amazing. I have passed it on to family and friends ever since I have read it because I want everyone to read it! This novel holds everything you can search for in a story- adventure, romance, humor, tragedy, everything! I don't know how Fannie Flagg did it, but I believe she created the epiphany of the greatest book ever written.

The porcini mushroom loaf is just the bread for a melted fontina sandwich. Recipes were clear, user-friendly and delicious. Not sure I would do the breakfast bread pudding again (with sausage, cranberries and goat cheese), but there are many other wonderful recipes to try. Best of all, visit Macrina in Seattle and eat for yourself! I used to stop in on the way to work or on the way home for bread; it is always a treat.

As a cooking student, this book is helpful, not too fluffy with photos. It explains the care and feeding of dough starters, and how to make crusty breads at home (different than in a commercial kitchen a little). There are great non-bread recipes for salads, brunch items,soups, gnocchi, biscotti. Haven't tried many of them yet but so far, so good, money well spent, and I'm sure it will inspire recipes for my workplace.

Leslie Mackie opened the Macrina Bakery & Cafe in 1993, specializing in hearth-baked artisan loaves and rustic European pastries. An expert baker, Leslie Mackie's recipes have been featured in Bon Appetit, Sunset Magazine, and The New York Times. Now, with the assistance of Andrew Cleary, Leslie Mackie has drawn upon her expertise to compiled the Macrina Bakery & Cafe Cookbook showcasing her favorite breads, pastries, sweets and savories. From Guatemalan Hot Chocolate Bread; Raspberry Cinnamon-Sugar Bread Pudding with Nectarine Compote; Chocolate Cherry Pound Cake; and Lemon Chess Tart; to Sour Cherry Shortbread; Gingerbread Crepes with Citron Ricotta, Cranberry Compote & Vanilla Syrup; Tuscan Tomato & Fennel Soup with White Beans; and Steamed Chocolate Pudding Cake, Macrina Bakery & Cafe Cookbook is a gourmet's delight and very highly recommended for personal, professional, and community library cookbook collections.