Caption: Handmade (by me) quilts and afghans. Getting ready for cooler temperatures and trying to stay warm.
For more "Warm" photos, visit the Photo Friday website.
For more of my submissions, please my PhotoFriday set on my Flickr page.
...what [Lizzie] was in search of was what all the photographers she most admired had been after: not beauty, which was easy, but truth. (page 86)
Do Not Open features secrets from around the world. Inside you'll find everything from A to Z: Abominable Snowman, bacteria, China, diamonds, eavesdropping, Fibonacci Numbers, gunpowder, Holy Grail, Ivan the Terrible, Jack the Ripper, Ku Klux Klan, lost tribes, Mary Queen of Scots, nuclear bombs, optical illusions, Plato, reincarnation, sleepwalking, telepathy, unicorns, vampires, Watergate, Xi'an pyramids, yeti, Fritz Zwicky, and much, much more. There are many ways to read the book: sequentially (like any other book), randomly by opening it at any page, or by starting at the beginning (or anywhere for that matter) and using the directions at the bottom of the pages to go to related articles.
This book blew me away. It's so great that every time I open the book it sucks me in. I can't stop. No wonder it's a New York Times bestseller. The book is filled with information that's new to me. I love learning new things and this book fit right in with that. The material is presented in an unusual, fun and quirky way, which makes the book fun to read. The pages are visually interesting because the text is arranged in a wide variety of formations, using many different fonts and font sizes. Along with the text there's plenty of phenomenal art work. There are collages, photographs, cartoons, flip out pages, flip out tabs, and a few other special effects. Not one boring page in the whole book.
The directions at the bottom of the page (called links) are a feature I particularly enjoy. They make this book different from others I've seen. The linking example given in the introduction goes as follows: Starting at "Hoaxes", the reader can than go to another page to read about "Anastasia: The Lost Princess", then to "Haunted Places", followed by "UFOs", which leads to "Men in Black", then "Surveillance". It goes on and on. This is my favourite way to read the book. Of course, on occasion I've also just picked it up and read a page or two. Either way, it's fun.
It was really hard to come up with some favourite pages. There are so many. Here's a short list of ones I really enjoyed:
The book features a fantastic table of contents with not only a list of secrets, but also an explanation of what the secret is about. That makes it useful and a fascinating read all by itself. The index is equally useful with enough entries to make things easy to find. The glossary is ok and only features a small fraction of the items in the book. Since many of these items have already been explained on their respective pages, it makes me wonder if it is necessary at all. Still, it contains some interesting information in a concise format. It might be helpful to some readers.
I really think this book would be great for a reluctant readers, both young or old(er). I also think it would make a great coffee table book, except when you have company. Your visitors will probably spend more time with the book than they do with you. Lock it away, keep it to yourself and whatever you do, Do Not Open it [unless you want to learn something and have a good time doing it].
Highly recommended.
For more information about this book or to take a peek inside selected sections, please visit DK Canada's website.
I'd like to thank those nice people at DK Canada for this review copy.
Do Not Open by John Farndon, DK Publishing (Penguin), ©2007. ISBN 9780756662936(paperback), 256p.
Sushi: Taste and Technique focuses on ingredients and techniques used in the making of sushi. It's divided into three sections: basics, making and eating. The basics cover utensils, ingredients and basic recipes. The making section covers scattered, stuffed, pressed, rolled, hand-formed types of sushi, while the eating part covers sushi bars, etiquette, beverages, entertaining and troubleshooting.
As a sushi reference, it's great. It's filled with gorgeous mouth-watering photographs. Some of the techniques and recipes have step by step photographs which make them easier to follow. The sections on history of sushi, ingredients/utensils and recipe introductions were all well written and interesting.
I loved seeing all the different kinds of sushi. I had no idea there were so many. Two of the types were new to me: scattered sushi, pressed sushi. I'm definitely going to try the scattered sushi at some point. It looks like a great lunch solution.
Sushi is relatively new to my eating repertoire, so by no means am I a great sushi connoisseur. I've had takeout more than a few times and have made sushi a few times at home. I mainly stick to stuff I know I like, but have been adventurous on occasion. Over the years, I've picked up some equipment and utensils to use. However, I'm still short some pieces. It's nice that the book offers short cuts and utensil substitutions so that I can try out a new recipe or new kind of sushi without making an investment in equipment I might only use once.
While the section on all the types of fish, shellfish and techniques for filleting and dismembering them was interesting and informative, I'm not sure how useful this information is going to be for me. I rarely (if ever) buy fish or shellfish that hasn't already been cleaned. Having said that, it was kind of cool to see all of the different seafoods in their natural states. I'd never heard of John Dory, brill or turbot.
For recipes, the book is just okay. The focus of the book is really on ingredients and techniques, so there weren't as many recipes as I would have liked. I tried a few of them with varying degrees of success:
Here's a picture of my attempts:
Despite my sweetness and salty issues above, I probably will try a few more recipes in the book. I particularly looking forward to some of the soups and a couple of the fusion scattered varieties for lunch.
The table of contents was pretty good. It was nicely laid out and easy to use. The index, however, was adequate, but not great. I had a hard time finding a few of the recipes. The glossary, which featured Japanese names, English explanations and page numbers was very useful.
Recommended for ingredient explanations and the different sushi techniques.
For more information about this book or to have a peek inside selected sections, please visit DK Canada's website.
I'd like to thank those nice people at DK Canada for this review copy.
Sushi: Taste and Technique by Kimiko Barber and Hiroki Takemura, DK Publishing, ©2010. ISBN 9780756664244(paperback), 256p.
Since you were a girl you could only be the bridge to the next generations; you could be nothing more than the means by which our family gets a boy. (page 59)