Wednesday, February 9, 2011

Free Ebook His Consort

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His Consort

His Consort


His Consort


Free Ebook His Consort

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His Consort

Product details

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Audible Audiobook

Listening Length: 8 hours and 36 minutes

Program Type: Audiobook

Version: Unabridged

Publisher: Dreamspinner Press

Audible.com Release Date: December 20, 2018

Whispersync for Voice: Ready

Language: English, English

ASIN: B07L8JZ45W

Amazon Best Sellers Rank:

Let me tell you a little something about this book. 1 star because it was well written & edited. Another star because I really, REALLY enjoyed the story a lot, I enjoyed the writing style. It pulled me right in, had me on the edge of my seat, yeah, it's that good. So why is this not a 5 star read for me? BECAUSE IT'S NOT FINISHED !!!First of all, it absolutely feels like the first of a series. There is enough "meat" on this one and really good secondary characters to write at least, 2 more books. It's all smooth sailing until the last couple of pages. So the Prince lives in Malta, Jason lives in New Orleans. Jason doesn't really want to leave NO. Varic has no choice but to be in Malta. Do we know where they end up ? NOPE. Varic says "oh I can't wait for you to meet my parents" & "they can't wait to introduce you to court" and all these different scenarios and decisions to make right? Experiences to have. Well, you're out of luck because you get NOTHING. One moment they're laying in bed discussing stuff and the next, the end !!! It felt unfinished, it felt and read like a cliffhanger. I actually tweeted the author to ask if there would be a second and she said she wasn't really sure. Well unless you planned on writing a second one, perhaps you shouldn't finish the first the way you did lady !I'm utterly annoyed by this. I don't mind cliffhangers when I know at some point the next one is coming, but when it's so undecided like this? Nope. Oh and to top it off, it wasn't just this book. I read another by her and it ended like this too, abruptly, with no real sense of closure for the couple, feeling like things were still up in the air, so it just seems to be her style. If I pay almost $6 for a book, I expect it to be finished.

As another reviewer noted, the two MCs (Jason and Varic) don't lay eyes on one another until 40%+ into the book. Actually I was surprised this did not bother me more, but it didn't because Jason and the secondary characters and story line were entertaining and kept me amused and interested. The "info-dump" on vampyr society was done with witty and amusing banter throughout the book. I kept wondering though, where is Varic? When he finally appeared it was not with a bang, but a whimper. The sex was hot, but in this case the insta-love fell flat for me. The MCs were irresistably drawn to each other as mates, but except in bed hardly managed to be together much. Their mating's special effect on the powers of Varic and Jason could have been expanded on more in the story. Especially in the beginning of the book, Jason exhibited magical gifts that seemed to cry out for deeper exploration. If there is a second book and Jason/Varic become more of a team as they enter the domain of the Vampyr royalty and court, perhaps this coupling will be more exciting and appealing. One part of the book, where Jason and Varic were finally "getting together" (or trying to anyway), got kind of boring for me. The hair-raising rescue at the end of the story again captured my full attention and made the MCs more intriguing. In the nutshell, this book would have been a five-star read if the author had provided a deeper relationship between the MCs.

This book reads like a long prologue to a series that might be great. There are a couple of exciting action scenes and a lot of hot sex but the rest of it is filled with the rules of this universe. What the vampires in this world can do and can’t to. How their society is constructed. There are long explanations of the characters and their relationship to each other By the end, I wanted to read the rest of the series but I didn’t get enough in this book. Meh.

This was so boring...sooooo boring. I loved the Change of Heart series, loved it. This has none of that magic and the two main characters had zero chemistry, like none. It went from, “Hi, not so nice to meet you,” to sex the first time they hold a real conversation and I love you during that first sex scene. I love you from two people who have never really spoken before. Are you kidding?!? No, just no.Also, this book has one of my least favorite things in a paranormal romance: an immortal partner with a mortal one. I’m not about that, but that’s my own preference as a reader. I like to picture my characters alive forever, not one of them living in agony after the love of their life grows old and dies.Fairly certain this book is really just an intro into a whole new world. So, we’ll see. Maybe the rest of the series will be far better than this one.

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Monday, February 7, 2011

PDF Download Charcuterie: The Craft of Salting, Smoking, and Curing, by Michael Ruhlman Brian Polcyn

We may not have the ability to make you like analysis, but Charcuterie: The Craft Of Salting, Smoking, And Curing, By Michael Ruhlman Brian Polcyn will certainly lead you to like reading beginning with currently. Publication is the window to open the brand-new globe. The world that you desire is in the better stage and also degree. Globe will always guide you to even the status phase of the life. You know, this is a few of how analysis will certainly give you the compassion. In this instance, more publications you read more knowledge you recognize, but it could suggest additionally the bore is complete.

Charcuterie: The Craft of Salting, Smoking, and Curing, by Michael Ruhlman Brian Polcyn

Charcuterie: The Craft of Salting, Smoking, and Curing, by Michael Ruhlman Brian Polcyn


Charcuterie: The Craft of Salting, Smoking, and Curing, by Michael Ruhlman Brian Polcyn


PDF Download Charcuterie: The Craft of Salting, Smoking, and Curing, by Michael Ruhlman Brian Polcyn

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Charcuterie: The Craft of Salting, Smoking, and Curing, by Michael Ruhlman Brian Polcyn

From Publishers Weekly

Starred Review. Without the faintest hint of apology, Ruhlman and Polcyn present an arsenal of recipes that take hours, and sometimes days, to prepare; are loaded with fat; and, if ill-prepared, can lead to botulism. The result is one of the most intriguing and important cookbooks published this year. Ruhlman (The Soul of a Chef) is a food poet, and the pig is his muse. On witnessing a plate of cold cuts in Italy, he is awed by "the way the sunlight hit the fat of the dried meats, the way it glistened, the beauty of the meat." He relates and refines the work of Polcyn, a chef-instructor at a college in Livonia, Mich., who butchers a whole hog "every couple weeks for his students." Together, they make holy the art of stuffing a sausage, the brining of a corned beef and the poaching of a salted meat in its own fat. An extensive chapter on pâtés and terrines is entitled "The Cinderella Meat Loaf" and runs the gamut from exotic Venison Terrine with Dried Cherries to hearty English Pork Pie with a crust made from both lard and butter. And while there's no shortage of lyricism, science plays an equally important role. Everyone knows salt is a preservative, for example, but here we learn exactly how it does its job. And a section on safety issues weighs the dangers of nitrites and explains the difference between good white mold and the dangerous, green, fuzzy stuff. Line drawings. Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

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Review

Charcuterie is an important and definitive work which deserves to stand proudly and forever in every serious cook's kitchen. -- Anthony Bourdain, author of Kitchen ConfidentialCharcuterie provides an open window on the delicious possibilities available to the home cook and professional chef alike. -- Paul Bertolli, author of Cooking By HandMichael Ruhlman and Brian Polcyn have opened the door for home cooks everywhere to experience the thrill of making charcuterie. -- Mario Batali, chef/owner of Babbo Restaurant, New YorkNever has the art of charcuterie been handled this thoroughly for the home cook. -- Lynne Rossetto Kasper, host of American Public Media's national radio series The Splendid Table®The best techniques to cure, smoke and preserve meat in the tradition of the best charcutiers out there. -- Eric Ripert, chef/co-owner of Le Bernardin Restaurant, New York

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Product details

Hardcover: 416 pages

Publisher: W. W. Norton & Company; First Edition edition (November 17, 2005)

Language: English

ISBN-10: 0393058298

ISBN-13: 978-0393058291

Product Dimensions:

8.5 x 1.2 x 10.3 inches

Shipping Weight: 1.8 pounds (View shipping rates and policies)

Average Customer Review:

4.6 out of 5 stars

298 customer reviews

Amazon Best Sellers Rank:

#328,362 in Books (See Top 100 in Books)

This book taught me much about one of my favorite types of food. I highly recommend this book to anyone even vaguely interested in the fine art of charcuterie, you will not be disappointed. And, not only is the technique and theory presented in the book interesting and informative, but the recipes are spot on as well. In fact, this evening I am starting another 20 lb batch of chicken and sun-dried tomato sausages made from the recipe in the book. After grilling a bunch of these tasty chicken sausages for a party, they were so popular that no one hardly even looked at the store-bought Johns*nville brats we made as a back-up option. Now my friends and family have been pestering me to make more and give them a few packages to put in their freezers.In summary, Charcuterie is simple, fun to read, and highly informative without being overly technical. I plan to give this as a gift to several friends who I know would be into some home curing and sausage making. Excellent!!!Oh, and a quick bit of advice that I learned the hard way. If you plan to make any homemade sausages, a kitchen-aid works great as a meat grinder, but do not try to use it to stuff your sausages. Save yourself hours of frustration and just buy a decent vertical sausage stuffer. I bought an LEM 5lb stuffer (~$140, but there are certainly cheaper options that would probably be fine too) and now I can easily stuff a 10lb batch of sausage in about 10 minutes, whereas I spent around 2 hours cursing and fighting with my kitchen-aid to stuff the same amount. Also, a vacuum sealer is a very nice way to preserve all your tasty sausages... Anyway, I hope that's helpful :-)

This is a great resource if you're looking to get into grinding your own sausages and / or curing your own meats. It's well written, providing a nice blend of personal experience, science and history.The basics are well documented and the recipes (that I have tried) have all come out very well. My personal favorites are the smoked andullle and taso ham. He starts easy and basic, then takes you further down the path until you're amazing your friends and family with meat care packages the likes of which they've never seen.As for the bacon, let me say that I now only make bacon that I can't otherwise buy. Trying to make a maple or pepper bacon at home, when you can buy a good (perhaps not the best) quality bacon at Costco or your local grocery store for under $5/lb is not worth it in my book. While not difficult, it just takes a long time. On the other hand, I used his technique and simple instructions to make an excellent savory bacon that is unlike anything else I've had. Think of it like brewing beer... you probably shouldn't get into it to save money or to duplicate a widely available commercial beer, but if you want to give your own twist to a style or to be able to proudly say "I made this", then it's worth your time and effort.

I bought this book out of curiosity. I am always interested in trying something new. I was considering making my own salami. When I received the book it got put to the side and as life has a way of spinning us out of control I never got back to it until about 2 weeks ago. The instructions written in this book are very easy to understand and folow. I never thought I would think of making my own bacon. In my opinion, making home made bacon is one of easiest (if not the easiest) recipes in this book. I gave it a try and everyone of my friends and family that tasted it, loved it. Anhone that happened to walk into my house while I was frying the finished product made a possitive comment. I've made it twice already and next is Panchetta if I can ever locally find Juniper berries.If you want to buy 1 cookbook about curing your own anything, this is where you should start. You probably won't grow out of this book for a very long time.I hope this helps someone.

I have not done anything like cooked my way through this book.But- I've made a bunch of things, and they have been great!The licorice-spices "gravlax" might be the show-stopper. It is utterly gorgeous, and I've made it several times; it may be the best salmon appetizer I've ever had.The corned beef and pastrami are excellent. I've been making my own corned beef for St. Pat's Day for years; it's relatively easy to add a hot-smoke and make it into pastrami.The pancetta is also excellent, though a bit more risky-seeming! And the bacon is gorgeous.None of these- except maybe the gravlax- is exactly easy or simple... but the results are worth it.There's also good info on confit (and one of these days I WILL make duck proscuitto!), and lots on sausages- which I mostly have not done.Not much on cold smoking, especially in a home environment, though we've experimented and have had some good results without a lot of specialized equipment.I really recommend this book.

I bought this book in order to broaden my knowledge on the topic of charcuterie. After having received it many moons ago, I have found myself using it as my go-to reference whenever I delve into new charcuterie territory. While it is full of recipes, it is also an excellent reference for those looking to learn the art. However, I am not so sure that it would be the best book to start with for someone who has never delved into this method of food preparation. The reason being is that the authors, who are both extremely competent in writing as well as cooking, occasionally suffer from the same problem that many formally trained chefs and cooks do: They sometimes over-complicate recipes.The "over-complication" isn't necessary a bad thing, as it demonstrates the "proper" (read: the way that they were trained) method to prepare the foods. However, if someone is just starting out in charcuterie, they may find some of the recipes and techniques a bit daunting. Regardless, I would recommend that anyone who wants to become a home charcutier should have this book at their disposal.

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