1. The ITV Book of the Olympics (776 BC - 1980)
By James Coote, Bob Trevor, Sam Leitch, Eric Lahmy, Richard David,
Robert Bressy
Olympic origins, gods and legends.
Star stories . the Flying Finns, Tarzan, the black bombshell,
the Czech locomotive, Tennessee Tigerbelles, the floating Mark.
Unforgettable Olympic dramas . the Hitler games, black power, the games
that broke the bank, the Israeli team massacre. Ancient and modern
Olympics, fully illustrated, colour packed.
Contents
1980 Moscow: How the games will reach your TV screen 7
The Ancient Greek Olympic Games 13
Coubertin and the modern revival 19
Uncertain start to the new century 27
Records and results 1896-1912 36
From Great War to World War 39
Records and Results 1920-1936 51
1948 London: The ration book games 53
1952 Helsinki: City of athletic harmony 61
1956 Melbourne: Far from world troubles 69
1960 Rome: Ancient city, modern games 77
1964 Tokyo: The first of the super games 82
1968 Mexico: Records fall at high altitudes 97
1972 Munich: Violence clouds golden moments 109
1976 Montreal: High costs and commotions 125
1980 Moscow: Olympic preview
1980 Moscow: Your personal record of the 1980 results 142
Moscow programme 144
2. The Bar and Beverage Book By Costas Katsigris, Chris Thomas
This revised Fourth Edition of The Bar and Beverage Book has the
most up-to-date material you need for managing a beverage operation,
including bar equipment, sanitation and bar setup, inventory control,
and the importance of planning for profit. This edition features
added coverage and expert advice on responsible alcohol service;
marketing methods; staffing; the latest spirits, wine, and beer;
management practices; and current updates in regulations.
3. Zooarchaeology
This book serves as an introductory text for students interested in
identification and analysis of animal remains from archaeological
sites. This revised edition reflects developments in zooarchaeology
that have occurred during the past decade. It includes new sections
on enamel ultrastructure and incremental analysis, stable isotyopes
and trace elements, ancient genetics and enzymes, environmental
reconstruction, people as agents of environmental change, applications
of zooarchaeology in animal conversation and heritage management, and
a discussion of issues pertaining to the curation of archaeofaunal
materials.
4. Bones: Recipes, History, and Lore By Jennifer Mclagan
There's a lot more going on in Bones than the glorification of beef
marrow. True, you will want to serve roasted marrow bones after even
a casual reading. Jennifer McLagan, chef, food stylist, food writer,
and now cookbook author says this is where it all began for her, this
journey that has become a singular determination to rehabilitate bones
in the family kitchen: "Scooping out the soft, warm marrow and
spreading it on crisp toast is a sensual delight. A touch of salt, and
all is right with the world." Bones is about meat on the bone, plain
and simple. Beef or veal, lamb, game, poultry, fishit matters not.
If the meat is on the bone as it enters the cooking process, be that
roasting, braising, steaming, baking, or grilling, it has every chance
of being far superior to meat divorced of the skeleton. Think how
boring skinless, boneless chicken breasts can be. But McLagan's
underlying theme is about taking time to treat a product like meat with
the respect it deserves. If you demand that it morphs into some sort of
time-and-labor-saving protein package you end up with chicken fingers,
not food. If it is about anything, Bones is about good food, and good
food takes time. And time is the most precious ingredient any cook can
add to the broth. The time it takes isn't a burden, it's where the cook
truly learns and grows and matures. McLagan divides Bones into sections
devoted to Beef and Veal, Pork, Lamb, Poultry, Fish, and Game. Each
section begins with a precise description of the basic animal from the
skeleton on out before moving on to stocks, concentrated stocks, and
consommes. As for recipe enticements you'll find Beer-Glazed Beef Ribs,
Osso Buco with Fennel and Blood Orange Sauce, Spicy Korean Pork Soup,
Roast Leg of Pork with Crackling, Olive-Crusted Lamb Racks, Lamb Shanks
in Pomegranate Sauce, Poached Chicken with Seasonal Vegetables, Grilled
Quail with Sage Butter, Coconut Curry Chicken, Sardines on Toast,
Cantonese-style Steamed Fish, and Herb-Roasted Rabbit (one of four
rabbit recipes!).
While the novice cook should not shy away from Bones, a firm foundation
in basic western cooking technique is a plus. There's a lot of learning
available between these two covers. Some of it is about meat and bones,
some about cooking and serving, and some is about an attitude to bring
to the kitchen: If you take a little time the rewards will be far
superior to any shortcuts along the way. All of which makes Jennifer
McLagan something of a revolutionary in our midst.
Download File Size:57.18 MB
|
