Saturday, March 31, 2012

Why Another Social Network?


That's a very good question, and I'm sure that many smart people at Google asked the same question before they launched Google+.  
Google+ offers a bevy of features that allow you to share different things with different people. 
Google+ makes it downright simple to share particular things with only certain people. 
Facebook is invested in your sharing things with the widest audience possible, as the default privacy settings reflect. Lately, Facebook has gotten better about allowing you to choose who can see what, but Google+ was designed with choice in mind.

Circles, Photos, and Hangouts
by Scott McNulty
Peachpit Press, 201

Book Stall Review: The Google+ Guide
Artwork: Réseaux Sociaux

Book Stall
Book Store
Book Search

Review: The Google+ Guide


Launched on June 28, 2011, Google+ is a social network that recognizes that people interact with multiple circles of friends and acquaintances who may or may not overlap. It allows users to set up or join any number Circles of users linked by common interests, locations, ideologies or tastes.

Actively competing with Facebook and Twitter, Google+ had attracted more than 40 million users in its first six months.

Social networking products unique to Google+ include Stream (a newsfeed), Sparks (a recommendation engine), Hangouts (a video chat service), Circles (a friend management service) along with games and photo collections.

Continued in ... The Book Stall

Circles, Photos, and Hangouts
by Scott McNulty
Peachpit Press, 2011

Book Search
Book Store
Guidebooks and How-To Titles 
Submit a Book for Review

Thursday, March 29, 2012

Review: The Kitchen As Laboratory


Let's call it "quantum cooking" - the application of physics and molecular bioscience and industrial technologies to the preparation of common meals and and familiar dishes with greater control and awareness of the processes involved.

This is a culinary anthology of 33 essays by more than 50 contributing scientists engaged in the study of food presenting their findings with practical
applications for the kitchen.

Continued in ... The Book Stall

by Cesar Vega, Job Ubbink and Erik van van der Linden
Columbia University Press, 2012

Reviews Archive
Submit a Book for Review
Outrider Reading Group
Book Search
Book Store
Cookbooks

Tuesday, March 27, 2012

Good Old Books: Home Power!


When you figure out your personal wealth, you usually start by adding the value of your bank accounts, stocks, bonds, insurance policies, equity in your home and other real estate, and end up by counting the change in your pocket or purse.

Then you deduct your debts, The mortgage on your home is usually the big one, plus other loans. What's left after you subtract the total of your liabilities from your assets indicates very well how much strength and security you have, in a financial sense.

Or does it?

Things and services created in the home have an enormous impact on the quality of our lives.

Much of the basic productive work of our society is carried out in the home. Yet current economic thinking overlooks most home production. The food you grow in your garden and the bread you bake in your kitchen are not counted as part of the Gross National Product.

by the editors of Organic Gardening and Farming
Rodale Press, 1976
Book Search
Book Store
Farm and Garden Books
Guidebooks and How-To Titles

Sunday, March 25, 2012

Review: Louisiana's Award-Winning Recipes


Many of the recipes in this spiral-bound collection of Louisiana cuisine won recognition from the New Orleans Times Picayune newspaper in a special section of the state's best cookery. Others have been drawn from family collections like fine heirlooms, prized secrets passed down through generations.

"There are two primary causes for the distinctive flavor of Louisiana foods," writes co-author Harrietta Randazzo in the cookbook's introduction. "One is 'roux' and the other is 'seasoning.' A roux is a mixture of 1 part cooking oil and 2 parts flour cooked over a medium heat until brown (like peanut butter).

"The seasonings consist of onions, garlic, parsley, bell pepper, thyme, bay leaf, cayenne pepper and, of course, the basic salt and pepper."

Continued in ... The Book Stall

by Missy Armstrong, Dottie Brewer and Harrietta Randazzo
Billion $ Baby Publications, 2002

Reviews Archive
Submit a Book for Review
Book Search
Book Store
Cookbooks

Wednesday, March 14, 2012

Book List Addition: The Kitchen as Laboratory


Eating is a multisensory experience, yet chefs and scientists have only recently begun to deconstruct food's components, setting the stage for science-based cooking.

In this global collaboration of essays, chefs and scientists advance culinary knowledge by testing hypotheses rooted in the physical and chemical properties of food.

Reflections on the Science of Food and Cooking
by Cesar Vega, Job Ubbink, Erik van van der Linden
Columbia University Press, 2012

Book List
Book Search
Book Store
Science Writing







Saturday, March 3, 2012

Good Old Books: The World of the Dolphin


What swims in the sea and looks like a fish - but isn't?

The dolphin - a mammal that has babies and nurses them with milk.

Dolphins are delightful friends to man. They plunge and play in the water
and swim so fast they can easily chase after ships.

This important book tells you everything there is to know about dolphins.

It discusses the dolphin in history and legend, the origins of dolphins,
who the dolphins' relatives are, physical characteristics of dolphins, the
sex and reproductive lives of dolphins.

by Chester Krone
Tower, 1972