Auvierver: September 2013

Thursday 26 September 2013

[U338.Ebook] Fee Download Demon Dentist, by David Walliams

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The UK’s #1 bestselling children’s author, David Walliams, hailed as “the heir to Roald Dahl” by The Spectator, bursts onto the American market with New York Times bestseller Demon Dentist—and it’s one dentist appointment you don’t want to miss.

Something strange is happening in Alfie’s town. Instead of shiny coins from the tooth fairy, kids are waking up to dead slugs, live spiders, and other icky, terrible things under their pillows. Who would do something so horrific? Alfie is sure that Miss Root, the new dentist in town, is behind it all. There’s nothing Alfie hates more than going to the dentist, but to solve this mystery, he may have to book a dreaded appointment…

Sales Rank: #660974 in Books
Published on: 2015
Original language: English
Number of items: 1
Dimensions: 7.76" h x 1.34" w x 5.12" l, .92 pounds
Binding: Paperback

Review
PRAISE IN THE USA FOR DEMON DENTIST:
“A Brit-flavored romp that combines moments of intense terror and bracing courage with biting satire.” (Kirkus Reviews)

“A Dahl-esque mix of humor and horror that will appeal to fans of both.” (Bulletin of the Center for Children’s Books)

“A goofy, gory, outlandish tale of deep evil and terrible tooth-rot—and sweetness of heart. Kids who enjoy humorous gross-out horror will definitely want to book an appointment of their own with the Demon Dentist.” (Wall Street Journal)

“Dahl-esque in the extreme…Frenetic humor for middle grade fans of the funny and fearsome.” (School Library Journal)

UK PRAISE FOR DAVID WALLIAMS:
“No one has any business being as talented as David Walliams. He is the heir to Roald Dahl—and that’s saying a lot.” (The Spectator)

“Comedian David Walliams has taken the publishing world by storm.” (The Metro)

“A triumphant mix of wit and warmth.” (Telegraph)

“A great comic tale—Walliams is a natural wit.” (Evening Standard)

“Walliams’s books will become classics.” (The Guardian)

From the Back Cover

Darkness had come to the town.

Strange things were happening in the dead of night. Children would put a tooth under their pillow for the tooth fairy, but in the morning they would wake up to find�.�.�. a dead slug, a live spider, hundreds of earwigs creeping and crawling beneath their pillow.?Evil was at work. But who or what was behind it�.�.�.�?

About the Author

David Walliams has taken the children’s literary world by storm. His critically acclaimed novels have sold millions of copies worldwide and have been translated into over forty languages. David’s books have achieved unprecedented critical acclaim—with many reviewers comparing him to his all-time hero, Roald Dahl. In addition to being a bestselling author, David is an actor, comedian, and television personality. He lives in the UK.

Tony Ross has illustrated many favorite books for children, including Lynne Reid Banks's Harry the Poisonous Centipede titles, the popular series about extra-terrestrial teacher Dr. Xargle by Jeanne Willis, and the Amber Brown books by Paula Danziger. Tony Ross lives in Cheshire, England.

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0 of 0 people found the following review helpful.
I wasn't surprised that it was funny or well put together
By Delta Stet
I picked this book up solely because I'm a fan of Walliams. I wasn't surprised that it was funny or well put together, but I was surprised at how much it reminded me of the books I read when I was a child. Walliams definitely has a similar flare to Roald Dahl, not straying from the creepy because children might not be able to handle it.

0 of 0 people found the following review helpful.
David Walliams writes really funny stories. We really enjoyed the description of the ...
By simone colwill
David Walliams writes really funny stories. We really enjoyed the description of the chase! This is a great book for encouraging reluctant readers. I loaned it to a friend's daughter, and she "devoured" it in a few days.

2 of 2 people found the following review helpful.
Another Triumph, (Although Maybe Not for Those with Dentist Issues)
By Pop Bop
Quite understandably, David Walliams is the number one bestselling children's author in the United Kingdom. He has been hailed as the heir to Roald Dahl, but for my money he leaves Dahl in the dust.

While I have always appreciated and admired Dahl's books, there is an astringent and slightly nasty undercurrent in some of the books that just leaves me a little bit off, even as I'm enjoying them. I have no problem with the books being unsentimental, dark and a bit macabre, but there's often a hint of contempt or thinly veiled anger that just doesn't quite fit in with everything else. That said, I'll take Dahl over antiseptic cutesy any day.

And that's where Walliams comes in. Just as macabre and grotesque, just as committed to portraying the triumph of the good, young and kind over the old, greedy, and wicked, a Walliams book is sustained by the cheerful, fundamental goodness of his young characters. Just as was the case with Dahl, the stock setup involves adult villains who mistreat children, at least one good adult to help the child heroes, a few completely ineffective adults, and then child heroes who persevere and save the day. The plots are bizarre and extreme, the villainy is outrageously exaggerated, the violence is cartoonishly grotesque, and anything that happens happens to excess. There is child-sized nastiness, farting, tooth-pulling, and icky grossness.

But, Walliams mixes in sweetness, (hero Alfie and his Dad share scenes of heartbreaking tenderness), and a good deal of remarkably restrained deadpan humor. So, manic chase scenes are still loaded with dead funny and crisp throwaway lines and observations. The conversations between Alfie and his compatriot friendgirl Gabz are gems of finely crafted timing and emphasis. Certain set scenes, (Alfie's being comforted by the friendly newsagent Raj after his first dentist visit), are perfectly paced and balanced.

All of this is brilliantly served by the illustrations of Tony Ross, who complements Walliams in the same fashion that Quentin Blake elevated Dahl's work. Ross's drawings capture the moment and advance the story without at all cluttering the text or slowing the narrative, and they fit exactly with the reader's own mental pictures of the characters.

So, whether you call the books clever or funny or zany, or even darkly comic or macabre, they are so well conceived and well executed, and feature such winning child heroes, that you owe it to your child reader to try one on. (Although if you aren't quite sure where your child falls on the ick-tolerance scale you might consider a book like "Ratburger"before this one, which does have a lot of scary demon dentist stuff in it. "Ratburger" just has, well, ratburgers.)

Please note that these books are finally coming up for sale in the U.S., (at least as Kindle books), but I received a free advance ecopy of this particular book in exchange for a candid review. Apart from that I have no connection at all to either the author or the publisher of this book.

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Wednesday 25 September 2013

[T796.Ebook] Ebook Free Global Studies: Russia and the Near Abroad (Global Studies Russia, the Eurasian Republics, and Central/Eastern Europe)

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Published on: 1700
Binding: Paperback

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[D684.Ebook] Ebook Solved Problems in Lagrangian and Hamiltonian Mechanics (Grenoble Sciences)

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Published on: 1709
Binding: Hardcover

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[R306.Ebook] Ebook Supramolecular Chemistry (Oxford Chemistry Primers), by Paul D. Beer, Philip A. Gale, David K. Smith

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This text provides a concise and fully illustrated introduction to the study of interactions between molecules. Now a fundamental area of chemical research, supramolecular chemistry is important in an array of fields, ranging from the design of extraction agents for environmentally toxic species to the development of new pharmaceuticals. This book is structured in a logical manner and provides an ideal basis for a short lecture course for advanced undergraduate or graduate students. It begins with the general approach to supramolecular chemistry, followed by the specific methods used to bind cationic, anionic, and neutral guests. The discussion is then broadened to encompass the use of these methods to assemble remarkable, eye-catching architectures, and finally, the current and future applications of supramolecular chemistry are outlined. Each chapter concludes with a carefully selected list of leading references, making the book an ideal entry to the field.

Sales Rank: #1911190 in Books
Published on: 1999-06-10
Original language: English
Number of items: 1
Dimensions: 7.30" h x .30" w x 9.50" l, .48 pounds
Binding: Paperback
96 pages

Review
This is an account of one of the more recent areas of growth in chemistry. There are seven chapters providing a good basis for undergraduates to obtain an excellent overview at an appropriate level of a wide range of supramolecular chemistry, including examples from inorganic, organic and
biochemistry. The final chapter provides a stimulating view of the future applications of supramolecular assemblies./Aslib Book Guide, vol.64, no.8, August 1999.

About the Author
Paul Beer is at University of Oxford. Philip Gale is at University of Oxford.

Most helpful customer reviews

2 of 2 people found the following review helpful.
A really nice and interesting read
By Ole Bj�rsvik
Even if the book is easy to read it doesn't mean it is plain. It is interesting and it has a good structure. Some books like this end up as dry catalogues; this one does not. It gave me ideas. It sent me to the bookshelf to check up details. ("Is that really so. Never thought about it.") And if you don't need it, but have interests in the topical neighbourhood; just buy it. It's nice to read in when you are tired of equations or algorithms in chemistry. Or if you end in a good chair with a cold and wants to do something useful in chemistry, which is not too strenuous.

1 of 3 people found the following review helpful.
a good book
By A Customer
It's a good book to get started on this very technical subject.

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Monday 23 September 2013

[E581.Ebook] PDF Download Ammo Encyclopedia; 5th Edition, by Michael Bussard

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Sales Rank: #70865 in Books
Brand: Blue Book Publications
Published on: 2014-08-18
Original language: English
Number of items: 1
Dimensions: 10.75" h x 8.50" w x 1.75" l, .0 pounds
Binding: Paperback
1008 pages

Review
"What a great reference work you have outdone yourselves yet again!" -- J.B. Hodgdon "Chairman, Hodgdon-IMR Powder Co., Inc."

From the Inside Flap
If you are a shooter, hunter, or even an ammunition collector, the latest 5th edition Ammo Encyclopedia will provide you with the most up-to-date information, facts, and ballistics charts, ensuring that you make the right ammunition choices for your particular needs.

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4 of 4 people found the following review helpful.
Good coffee table book.
By Mac_Cat
Good book. A lot of guns were developed with specific ammo and visa versa. Ammunition history is almost as interesting as the weapons they were designed to work in. It's not complete by any means, but it's a pretty good collection and parts of the book are well written. I would not recommend it as a reference, but more of a history of ammunition. Good table book and gift. I keep going back to it, overtime I learn about a different gun or story.

4 of 4 people found the following review helpful.
Four Stars
By AH Burkard
OK, but contained some errors which proof reading by someone with knowledge of the subject would have avoided.

3 of 3 people found the following review helpful.
It is a good reference for ammo
By R. Notkin
It is a good reference for ammo. I especially appreciated the origins of certain rounds. It helped me with the student materials that I have been creating for pistol safety and/or introduction classes.

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Ammo Encyclopedia; 5th Edition, by Michael Bussard PDF
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Monday 16 September 2013

[B296.Ebook] Ebook Atlas of Regional and Free Flaps for Head and Neck Reconstruction, by Mark L. Urken

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Documenting in unprecedented detail the surgical procedures, techniques, and approaches used by the experts, this new atlas/text is the definitive full-color pictorial reference on major flap transfers for reconstructive head-and-neck surgery. The book chronicles three decades of innovations and progress in the field, and presents detailed descriptions of anatomy and anatomical variations, step-by-step guidance on identifying and preparing appropriate donor and recipient sites, and techniques for successfully grafting selected tissue. This one-of-a-kind atlas covers the spectrum of donor sites most frequently used in head-and-neck surgery, and through more than 300 color illustrations and a concise narrative text, the authors provide step-by-step guidance and invaluable technical advice. Each chapter includes the details of normal donor site anatomy as well as anatomic variations, and every section of the book presents the most important options in flap design and the most optimal and desirable application. The text also addresses important topics such as pre- and postoperative care and potential pitfalls and complications

Sales Rank: #4639286 in Books
Published on: 1995-01-15
Original language: English
Number of items: 1
Dimensions: 11.50" h x 9.00" w x 1.00" l,
Binding: Hardcover
361 pages

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Friday 13 September 2013

[M520.Ebook] Download Essentials Of The Reid Technique: Criminal Interrogation And Confessions (Criminal Justice Illuminated), by Fred E. Inbau, John E. Reid, J

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Essentials of the Reid Technique teaches readers how to spot and interpret verbal and nonverbal behaviors of both deceptive and truthful people, and how to move toward obtaining solid confessions from guilty persons. The Reid Technique is built around basic psychological principles and presents interrogation as an easily understood nine-step process. Separated into two parts: What You Need to Know About Interrogation and Employing the Reid Nine Steps of Interrogation, this book will help readers understand the effective and proper way that a suspect should be interrogated and the safeguards that should be in place to ensure the integrity of the confession.

Sales Rank: #416958 in Books
Published on: 2004-08-02
Original language: English
Number of items: 1
Dimensions: 10.08" h x .51" w x 8.17" l, 1.19 pounds
Binding: Paperback
253 pages

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41 of 46 people found the following review helpful.
Useful Resource
By Curt O. McDowell
As a school administrator, I find the information on interviewing and interrogation helpful in getting to the bottom of issues I previously have not been able to solve. The questioning techniques and the observation of behaviors presented in this book enable me to allow my students to tell the truth and help to solve their own issues. The resolution of these issues and the breaking down of lies and cover-up behavior is the first step to helping students make better decisions. This book is an invaluable resource in that regard.

20 of 24 people found the following review helpful.
Gold Standard of this Field!
By whatupseattle
I used this for a training manual for my new hires as private investigators, it is hands down one of the best books ever written on interviewing and interrogation techniques. Even the experienced people were raving about the information in it. Can't ask for better than that!

8 of 8 people found the following review helpful.
Good Review
By Rob & Mel
"The Essentials of the Reid Technique," is just that...the essentials. This book gives a down and dirty review of the techniques used to interview and interrogate crime suspects. It's easy to read and understand and is a good refresher for those who have taken the Reid course.

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Sunday 8 September 2013

[J619.Ebook] PDF Ebook Analysing Seasonal Health Data (Statistics for Biology and Health), by Adrian G. Barnett, Annette J. Dobson

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Seasonal patterns have been found in a remarkable range of health conditions, including birth defects, respiratory infections and cardiovascular disease. Accurately estimating the size and timing of seasonal peaks in disease incidence is an aid to understanding the causes and possibly to developing interventions. With global warming increasing the intensity of seasonal weather patterns around the world, a review of the methods for estimating seasonal effects on health is timely.

This is the first book on statistical methods for seasonal data written for a health audience. It describes methods for a range of outcomes (including continuous, count and binomial data) and demonstrates appropriate techniques for summarising and modelling these data. It has a practical focus and uses interesting examples to motivate and illustrate the methods. The statistical procedures and example data sets are available in an R package called ‘season’.

Sales Rank: #3865620 in Books
Brand: Brand: Springer
Published on: 2010-02-12
Original language: English
Number of items: 1
Dimensions: 9.21" h x .44" w x 6.14" l, .95 pounds
Binding: Hardcover
164 pages

Features

Used Book in Good Condition

Review

From the reviews:

“This book is aimed at both non-statistical researchers and statisticians, and it is presented as ‘the first book on statistical methods for seasonal data for a health audience’. … this is a useful book on an important subject and I would recommend it to anybody interested in the analysis of seasonal data.” (Mario Cortina Borja, Significance, June, 2011)

“The authors are to be commended on a useful and clear introduction to seasonal health data analysis. The text will be helpful to statisticians, particularly in combination with the associated R package ‘season’, which will encourage them to test their own preferred methods in context and assist in teaching seasonal modelling.” (Malcolm Hudson, Australian & New Zealand Journal of Statistics, Vol. 53 (3), 2011)

From the Back Cover

Adrian Barnett is a senior research fellow at Queensland University of Technology, Australia. Annette Dobson is a Professor of Biostatistics at The University of Queensland, Australia. Both are experienced medical statisticians with a commitment to statistical education and have previously collaborated in research in the methodological developments and applications of biostatistics, especially to time series data. Among other projects, they worked together on revising the well-known textbook "An Introduction to Generalized Linear Models," third edition, Chapman Hall/CRC, 2008. In their new book they share their knowledge of statistical methods for examining seasonal patterns in health.

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Tuesday 3 September 2013

[N608.Ebook] Free Ebook Ford Fusion & Mercury Milan Chilton Automotive Repair Manual: 06-14, by Anon

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Sales Rank: #1766246 in Books
Published on: 2017-02-23
Binding: Paperback
432 pages

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Sunday 1 September 2013

[F271.Ebook] PDF Ebook The Food of Spain, by Claudia Roden

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One of our foremost authorities on Mediterranean, North African, and Italian cooking, Claudia Roden brings her incomparable authenticity, vision, and immense knowledge to bear in The Food of Spain. The James Beard Award–winning author of the classic cookbooks A Book of Middle Eastern Food and A Book of Jewish Food now graces food lovers with the definitive cookbook on the Spanish cuisine, illustrated with dozens of gorgeous full-color photographs that capture the color and essence of this wonderfully vibrant nation and its diverse people, traditions, and culture.

Sales Rank: #96162 in Books
Published on: 2011-06-07
Released on: 2011-06-07
Original language: English
Number of items: 1
Dimensions: 10.25" h x 2.12" w x 8.25" l, 4.75 pounds
Binding: Hardcover
624 pages

Review
“After a series of fascinating essays on the historical forces that led to the creation of various Spanish cuisines (among others: Celts and Jews, Frenchmen, monks, peasants and royals), Roden slips into the kitchen to deliver the goods.” (Sam Sifton, New York Times Book Review)

From the Back Cover

In The Food of Spain, Claudia Roden, the James Beard award-winning author of the classics A Book of Middle Eastern Food and The Book of Jewish Food, and one of our foremost authorities on Mediterranean, North African, and Italian cooking, brings her incomparable authenticity, vision, and immense knowledge to bear in this cookbook on the cuisines of Spain.

New York Times bestselling cookbook author Claudia Roden believes that through food a cook can reconstruct an entire world. And in her classic A Book of Middle Eastern Food–eight hundred recipes long, a treasure trove of folk tales, proverbs, stories, poetry, and local history–that's just what she did. Historian and critic Simon Schama has said of her that "Claudia Roden is no more a simple cookbook writer than Marcel Proust was a biscuit baker." The Book of Jewish Food, another classic, is equally magnificent in its span, a cookbook that is also a history of Jewish life and settlement, told through the story of what Jews ate, and where, and why, and how they made it.

Now, in The Food of Spain, Claudia Roden applies that same remarkable insight, scope, and authority to a cuisine marked by its regionalism and suffused with an unusually particular culinary history. In hundreds of exquisite recipes, Roden explores both the little known and the classic dishes of Spain–from Andalusia to Asturias, from Catalonia to Galicia. And whether she's writing about smoky, nutty Catalan Romesco sauce, Cordero a la Miel–sweet and hot tender lamb stew with honey–or the iconic, emblematic national dish of Spain, saffron-perfumed Paella Valenciana, her clear, elegant, humorous, and passionate voice is a reader's delight, a guide not only to delicious food but to the peoples and cultures that produced it.

Both comprehensive and timeless, The Food of Spain is one of the most important books on this tremendous cuisine to appear in the last fifty years. A classic in the making, it is an essential work not only for fans of Spanish and Mediterranean food but for every serious cook as well as discerning armchair travelers.

About the Author

Claudia Roden was born and brought up in Cairo. She finished her education in Paris and later studied art in London. She now lives in London. Roden writes about food with a special interest in the social and historical back-ground of cooking. Her books include The Book of Jewish Food, which won eight international awards, as well as The New Book of Middle Eastern Food, Arabesque, Coffee: A Connoisseur's Companion, The Food of Italy: Region by Region, Everything Tastes Better Outdoors, and Mediterranean Cookery. In 1989 she won Italy's two most prestigious food prizes, the Premio Orio Vergani and the Premio Maria Luigia, Duchessa di Parma. She has also won six Glenfiddich awards.

Most helpful customer reviews

110 of 116 people found the following review helpful.
With 600 pages and a very general title, the book sets the expectations very high. Is the author able to deliver?
By Jackal
The hyperbole in the product description calls this book one of the most important books on Spanish cooking during the last 50 years. How does the book measure up? I own a number of Spanish cooking books, so in addition to comments on Roden's book, please also find my recommendations.

This is a decent book about traditional Spanish food, but it lacks the passion so apparent in The New Spanish Table (or for that matter the author's own The New Book of Middle Eastern Food). I think you learn more about Spanish food by reading that book, because its informal and youthful style (i.e. cramped with info, side bars, inserts, loads of smaller less artistic photos). Off course, if you want to learn about the Spanish regions and their specialities, you should pick up Culinaria Spain. However, Roden does teach us a bit about the strong early Muslim influence as well as the different regions. Roden's history lesson is largely confined to pre 20th century. Unfortunately, you do not get any understanding of how Spanish cooking has changed during the last 50 years. Another solid book that tries to do pretty much what Roden is trying to do is The Cuisines of Spain: Exploring Regional Home Cooking - a much better choice (more focused description of regional differences, more recipes, regional origin of all recipes noted).

The book is too designed by the publisher for my liking; e.g. lots of professional photos (but why a brown tinting on all of them?), big white spaces (who came up with the silly idea of having 3-4 cm margins??), and very safe recipes. This would be a good gift to a more conservative person that likes food a bit toned down, but still nice. (In contrast, the first book mentioned above would be a good gift to a more passionate person who just likes to cook.) I am not trying to belittle Roden's book, but cooking is more fun with passion (e.g. Andres's Made in Spain: Spanish Dishes for the American Kitchen or his DVD. Check him out on youtube if you are not familiar with him.)

I am also disappointed by having only 180 recipes in a book of 600 pages. The book has a lot of intro text so the comparison isn't totally fair, but still pretty fair. There is just too much fluff in this book. Compare with the author's early book on Middle Eastern food having 800 recipes on 500 pages. Also many of the recipes are too basic, like chicken stock, aioli and mayonnaise. Those recipes should be put at the end and not given full page treatment. Alternatively, more detail could have been provided; e.g. how pestle and mortar makes the sauce different, how to make it without eggs. Things need to be taken to the next level.

I don't think this book is directed to people who love to cook. There are just too many short-cuts described (e.g. doing aioli with bought mayo) and the author giving approval to all these short cuts (probably on request of the publisher). Also, the recipes do not contain any tips of how to really get the best out of the ingredients. The recipes are very straightforward, all additional complexity removed. Some people might like this approach but somebody who loves to cook would like to know the details that lead to perfection and an enlarged skill set.

If you want more recipes per page I would suggest the books by Penelope Casas. Probably best to start with her first book The Foods and Wines of Spain, which will contain the classics. Her Delicioso! The Regional Cooking of Spain and La Cocina de Mama: The Great Home Cooking of Spain follow the same style. (I am not familiar with her subsequent books). Her recipes are a little bit more traditional in preparation, but the author is not Spanish and she is very careful in spicing the dishes. Compare with The New Spanish Table that is not afraid of spicing the dishes. I don't know who is closer to the "original" if there is an original.

Finally, I do not recommend 1080 Recipes unless you want a book written for Spanish housewives

27 of 30 people found the following review helpful.
Spanish Cooking at Home Plus a Great Travelogue
By James Ellsworth
Claudia Roden's breakthrough book, 'A Book of Middle Eastern Food' was not only a landmark work on one of my favorite cuisines, it was also a wonderful reminiscence of Roden's family history as Sephardic Jews who settled in Egypt. For Sephardic, read 'Spanish' and her credibility as a writer on this Mediterranean cuisine becomes clear. The first 120 plus pages contain a region-by-region overview of Spain's multi-ethnic food culture, ranging from signature agricultural products to 'bred in the bone' dishes. I very much agree with previous reviewers that the recipes she has selected accord well with what I have eaten and enjoyed during my travels in Spain. I also feel that this is the best overall book for a Spanish family (speaking English fluently) to select for their own cookbook. The great dishes, the expected dishes are here--from a homemade range of stocks through soups...well, to nuts! Famed convent-based recipes for egg and almond pastry 'bites' are here. We all have had them and we all have wished we 'knew how' to recreate them at home. Now we can! We can also share a thumbnail sketch of each region's history, their hopes for independence or autonomy or their roles in creating today's vibrant, modern Spain.

Why only four stars? I cook seriously (as does Roden)but I may be a bit 'jaded', a bit more interested in 'knockout' recipe and flavor or texture ideas. This book is wonderfully traditional. Her prose is not as rigorously edited as it used to be and there are some repetitions that pall on the careful reader.

Roden has also become a culinary 'goddess' by dint of her unremitting hard work and her text has acquired a bit of baggage: she is modest enough to feel she needs to recognize all the people in Spain who have helped her along the way and through the years. Notable names are dropped but there are also magic moments when she recognizes, for example, the president of a local gastronomic society of men, a man of humble origins but of enormous self-study and acheivement and a man of noble hospitality. 'Visiting' good people who love good food is one of the pleasures served up by this book; a pleasure seldom found elsewhere.

Obviously, I had to add this book to my collection and I feel you won't be sorry to do the same. For those who are seeking something a bit less ambitious and a bit more path-breaking, may I suggest Jose Andres' works 'Made in Spain' or 'Tapas?' The dishes he offers make me want to get in the kitchen and cook something for dinner tonight!

11 of 12 people found the following review helpful.
This is why Claudia Roden is one of my favorite cookbook writers
By Brian Connors
This book is basically everything that makes a Claudia Roden book -- personal stories, history, and much more -- combined with some truly beautiful Phaidonesque food photography. It's a doorstop, no question, but it's worth trying to schlep it around just to be able to browse through it. The recipes are all marked by area of origin, and are chosen to reflect each area's specialties, such as Valencia's rice, seafood from Cantabria, the Basque country, and the Balearic Islands, Asturias' apples, and Madrid's signature boiled dinner, the cocido madrile�o.

The aesthetics are an important aspect of this book; while the text itself is probably about the same or slightly shorter than Roden's other books, the book as a whole was conceived as a coffee table book, with generous (and obviously Phaidon-influenced) food photography. Roden's friends who helped her with the book also get their own introductions in sidebars, along with ingredients and cultural forces that shaped Spanish food from medieval into modern times. (Roden, being Sephardic Jewish, places special emphasis on the Jewish contributions to the cuisine, and makes a special point to cover how Spain has come to appreciate centuries of contributions by Jews and Conversos.)

For a long time -- over twenty-five years now -- Penelope Casas' The Foods and Wines of Spain has been possibly the definitive book in English on Spanish food. It's still an excellent book, but in the years since Casas published her first book, Spanish food has rocketed to worldwide fame as the youngest of Europe's great national cuisines, joining French, Italian, and Greek food thanks to the efforts of both traditionalists and modernists. I don't know that I'd say Roden's book replaces Casas', but the simple fact of it being so far up to date as well as being artistically beautiful just edges out Casas as the book to buy if you're only buying one. (I own both, and I'd suggest you do too, along with 1080 Recipes, which was written in Spain for Spanish cooks, but received a very nice, slightly quirky treatment from Phaidon.) But even if you don't care about any of the above, Claudia Roden is one of the Anglophone food world's great treasures, and frankly a new book by her is really all the excuse you need.

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