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In this provocative and stunningly insightful memoir, Donald T. Regan takes us down the corridors of power in Washington and into the heart of the Reagan Administration. For the Record is frank and revealing. It is an analysis of the Reagan Presidency -- and an account of the personalities of Washington's movers and shakers -- written by a man once called "the second-most powerful man in America."

• Sales Rank: #1022749 in Books
• Published on: 1988-05
• Original language: English
• Number of items: 1
• Dimensions: 9.50" h x 6.50" w x 1.50" l,
• Binding: Hardcover
• 397 pages

From Library Journal
For the Record has been propelled to the best-seller list because Regan reveals the role that Nancy Reagan and her astrologer play in controlling the presidential agenda. However, those hoping to be titillated by lengthy exposes and gossip will be disappointed. Instead, the former secretary of treasury and presidential chief of staff thoughtfully and passionately recounts his six years as an operative in the Reagan Revolution, which ended when he was forced out during the Iran-Contra debacle. Despite criticizing the administration for pandering to the media, Regan gives the president high marks and admiration. While faulting many White House aides for lacking integrity, Regan does not indulge in the sophomoric attacks of Larry Speakes in Speaking Out ( LJ 6/15/88). An excellent complement to Martin Anderson's policy-oriented Revolution ( LJ 6/15/88), For the Record merits its wide readership.Karl Helicher, Wolfsohn Memorial Lib., King of Prussia, Pa.
Copyright 1988 Reed Business Information, Inc.

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13 of 16 people found the following review helpful.
Very Interesting and Entertaining Book
By John G. Hilliard
I thought this was a well written, interesting and entertaining book describing his time in the Reagan White House. The author was the topic so I always do discount a little of what I read, but from some of the other books, I have read, from the Reagan staff, it looks like he did not pull too many Al Haig's and get an over blown ego. The detail on his job in the treasury department was very interesting, the explanations of the Reagan economic policies and their effects of the debit levels and currency value was also well done. Very few authors could document this topic and make it interesting. I think the most press on this book was due to his explanation of his relationship with Nancy and her controlling of the president by some tarot card reader in San Francisco. He handled it well and it is a juicy bit in the book. If you are interested in the Reagan administration then this is a good book that keeps you interested. If you are looking for a Reagan love fest then I would pick up Meeses's book, it is like a teenager writing a love letter to a boy band.

2 of 2 people found the following review helpful.
Regan vs. Reagan - An Episdoe From The Nation's Past
By Dr. Jones
This is a blast from the past. I read it many years ago, but thought I should review it just in case someone wanted to get a glimpse into a bygone era of American politics. The Reagan administration is seen by many as one that accomplished much, and how it accomplished what it did is an interesting story, a story that should be told from more than the normal perspective of Reagan worshipers. Regan is not a Reagan hater, but rather someone who has a more somber vision of what occurred. Yes, this did result from the fact that he was burnt by some in the administration, but he still did observe the fact that Reagan was a delegator who trusted people too much. Regan also highlights how a lack of direction created unease while he served as the Secretary of the Treasury. All in all,a great insight into the presidential politics of the 1980s.

0 of 0 people found the following review helpful.
Good insight to the Ragan presidency
By Matt L.
Good insight to the Ragan presidency. Behine the scene look at how Nacy was envolved with many of the decisions of the President.
Regan sets the record straight about how his position was terminated and the lack of class shown by the President.

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• Sales Rank: #4377042 in Books
• Published on: 2003-03-12
• Original language: English
• Number of items: 1
• Dimensions: 10.00" h x 7.00" w x .75" l, 1.86 pounds
• Binding: Hardcover
• 368 pages

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• Sales Rank: #7070503 in Books
• Published on: 1600
• Binding: Paperback

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• Sales Rank: #536964 in Books
• Published on: 2016-04-25
• Original language: English
• Number of items: 1
• Dimensions: 8.50" h x .75" w x 6.25" l, .0 pounds
• Binding: Flexibound
• 176 pages

About the Author

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0 of 0 people found the following review helpful.
Great fun, crafts and facts...
By Melissa M.
"101 Things To Do While You Poo" Brainteasers by GL Moore. Crafts by Courtney Sanchez. Fun Facts & Jokes by Heidi Fielder. Illustrated by Santiago Gutierrez. Published by @quartokids A high quality (& completely hilarious) flex bound book. My daughter, who just learned to read, saw the cover of this, read the title & had the greatest giggle fit. But inside the content is seriously cool. While there are many actual "things to do while you poo" (mazes, suduko, puzzles etc) there are also a ton of crafts & fun facts. My daughter was particularly enamored with all the different toilet paper roll crafts (which included confetti poppers & rocket ships). My favorite part is definitely the pull out poster which features "Everybody Poops" & shows some cute illustrations & descriptions of different animal poops. Did you know blue whales have pink poop?...me either.

0 of 0 people found the following review helpful.
Had us giggling!!!
By Thankfulhouse
You can't stop giggling as you make your way through this book! The perfect gift for just about anybody who has a sense of humor. Even my 5-year-old daughter wants us to look at it and work through the pages together. Some stuff is beyond her but the toilet paper crafts are very age appropriate. In the time of smart phones, tablets, and other electronic devices, this is a welcomed break to use your brain and just enjoy light-hearted entertainment. If you are considering this book...don't hesitate.

0 of 0 people found the following review helpful.
Guide to Poo
By Amazon Customer
Let's be honest...the idea of a whole book about Poo did not appeal to me. But my five year old daughter was instantly drawn to the book. As a newish reader, she devoured every page and attempted to work through the puzzles, brainteasers and endless jokes about and images of...you guessed it, Poo. The Bristol Guide to Poo is hysterical! And disgusting. However, I will say for all the s*$t in this book, the toilet paper crafts were actually our families (and by that I mean MY) favorite. Always wondering what to do (besides recycle) those millions!! (we have small children who LOVE to unravel TP rolls) of cardboard rolls?? The back of the book offers some fun crafty ideas for re-purposing those countless rolls we have accumulated!! Read, enjoy - just make sure you bring along your filthy sense of humor!

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101 Things to Do While You Poo: Activities, puzzles, games, jokes, and toilet-paper crafts to keep you busy while you do your BUSINESS! - I PDF
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101 Things to Do While You Poo: Activities, puzzles, games, jokes, and toilet-paper crafts to keep you busy while you do your BUSINESS! - I PDF

101 Things to Do While You Poo: Activities, puzzles, games, jokes, and toilet-paper crafts to keep you busy while you do your BUSINESS! - I PDF

101 Things to Do While You Poo: Activities, puzzles, games, jokes, and toilet-paper crafts to keep you busy while you do your BUSINESS! - I PDF

101 Things to Do While You Poo: Activities, puzzles, games, jokes, and toilet-paper crafts to keep you busy while you do your BUSINESS! - I PDF

[J352.Ebook] Fee Download Designing Visual Language: Strategies for Professional Communicators (Part of the Allyn & Bacon Series in Technical Communication) (2nd Edi

Fee Download Designing Visual Language: Strategies for Professional Communicators (Part of the Allyn & Bacon Series in Technical Communication) (2nd Edi

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Designing Visual Language: Strategies for Professional Communicators (Part of the Allyn & Bacon Series in Technical Communication) (2nd Edi

Fee Download Designing Visual Language: Strategies for Professional Communicators (Part of the Allyn & Bacon Series in Technical Communication) (2nd Edi

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Written by two highly experienced teachers in the field of document design, Designing Visual Language, 2/e offers useful strategies and tools for document design of all types. A chief goal of the text is to enable students to extend the rhetorical approach they employ in writing and editing courses to the creation of various forms of visual communication. The text focuses on the kinds of situations and practical documents that occur in the workplace and blends this focus with a rhetorical approach that ties design to the audience, purpose, and context of messages.

• Sales Rank: #848941 in Books
• Published on: 2010-01-13
• Original language: English
• Number of items: 1
• Dimensions: 9.10" h x .90" w x 7.30" l, 1.40 pounds
• Binding: Paperback
• 432 pages

From the Back Cover
Written by two highly experienced teachers in the field of document design, "Designing Visual Language, " 2/e offers useful strategies and tools for document design of all types. A chief goal of the text is to enable students to extend the rhetorical approach they employ in writing and editing courses to the creation of various forms of visual communication. The text focuses on the kinds of situations and practical documents that occur in the workplace and blends this focus with a rhetorical approach that ties design to the audience, purpose, and context of messages.

Most helpful customer reviews

12 of 12 people found the following review helpful.
An okay introductory book, but it lacks substance/research/depth.
By Austringer
This book serves as a very general introduction to visual design, but it doesn't have much "meat" to it. Specifically, it might tell the reader to do something, and it might explain why the reader should do something, but it provides no references to all the research and studies that back up the theory.

That's perfectly fine for people who want to just get some general concepts, but it's completely unacceptable for advanced college students (especially at the masters or PhD level) or those who are truely interested or experienced in this area.

If you want a truly definitive book on design theory--especially with respect to paper (and to a lesser extent online) design theory--you MUST get Karen Schriver's "Dynamics in Document Design: Creating Text for Readers" book. It is THE definitive document design theory book for people who want not only the theory, but also the research and references to go digging deeper.

Unfortunately, "Designing Visual Language" merely scratches the surface of this discipline. I can only recommend this book for beginners/novices/undergraduates, and I would do so hesitantly at best.

Also, be aware that this book is not representative of the Allyn & Bacon series in Technical Communication. Some of their other books are quite good/useful--though occasionally lightweight on references.

23 of 30 people found the following review helpful.
Poor quality
By Matthew V. Smith
The content of this book is not bad, but the actual quality of product is horrendous.

I have had this text for about a week and the pages have already become unbound. Some of the pages look like they were printed on a photocopier running out of ink. The text is fine, but the graphs look terrible. One would think that a book about design would have put more thought into their own design and production run.

My gripe is simply that this book is too much money for the truly piss-poor physical quality. $76 for a book whose binding became unglued in the first week? $76 for a text whose pages look like they were printed on with an empty toner cartridge? This is a sick joke! Designing Visual Language is a piece of junk and Allyn & Bacon should be ashamed of themselves for having no quality control.

Addendum...
I'm wondering why people have not found this review helpful. Is it because they want to buy a book that is poorly made? If so, I invite you to buy the book. Unless Allyn & Bacon make some serious changes, you'll soon think, "Maybe his review WAS helpful after all!" but by that time you'll be out $76.

10 of 12 people found the following review helpful.
Dreadful
By Anthony A Aardvark
This book was required for a graduate course in visual communications. The book is written in a style of chest-puffing academic balderdash that renders it useless and unreadable. Crummy paper and truly ugly illustrations add to the miasma. I usually keep classroom texts but I'm selling back this one. I won't get much money though because it's so poorly bound that it looks much more used than it really was. Poor unlucky student who buys it.

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Designing Visual Language: Strategies for Professional Communicators (Part of the Allyn & Bacon Series in Technical Communication) (2nd Edi PDF

Designing Visual Language: Strategies for Professional Communicators (Part of the Allyn & Bacon Series in Technical Communication) (2nd Edi PDF

Designing Visual Language: Strategies for Professional Communicators (Part of the Allyn & Bacon Series in Technical Communication) (2nd Edi PDF

[W491.Ebook] Fee Download The Food of Spain, by Claudia Roden

Fee Download 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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