11/23/2011

Awful Disclosures by Maria Monk of the Hotel Dieu Nunnery of Montreal Review

Awful Disclosures by Maria Monk of the Hotel Dieu Nunnery of Montreal
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I think these excepts from a review by Kevin Baker says it all.
"Maria" and her book burst upon the American scene in 1836. At the time, the nation was enduring a wave of nativist, "Know-Nothing" feeling. Just two years earlier, a mob of disgruntled Boston workingmen had marched on a convent of Ursuline nuns in nearby Charlestown and burned it to the ground.
Worse was yet to come-thanks in good part to Miss Monk. Awful Disclosures purported to be the memoir of how, as a young girl growing up in Montreal, she converted to Catholicism, joined a local nunnery-and found herself in a convent that sounds more like a road company of Marat/Sade than anything ever sponsored by the Roman Catholic Church.
For any of you tempted to carnal sin ..... Awful Disclosures will prove disappointing.
More disturbing are Maria's "revelations" about how nuns from wealthy families would be secretly murdered or imprisoned if they tried to leave the convent-or how all nuns were forced to have sex with Catholic priests. The progeny of these liaisons were supposedly baptized-then murdered and buried within the convent walls. Nuns who refused to accede to these practices were also murdered. In one particularly repulsive scene, a defiant young nun is placed under a bed and crushed to death by a swarm of priests and nuns who leap on it, laughing and mocking her, at the behest of a bishop. To avoid a similar fate-and to save her unborn child-Maria fled to New York and (if the phrase is not too redundant) straight into the arms of Know-Nothings and journalists.
Awful Disclosures became an instant bestseller. This is not too surprising, since it was ghost-written by some professional hack. Just how many of its calumnies were invented by Maria is unclear, but they conveniently echoed the most widespread anti-Catholic slanders.
For lending her name and person to this propaganda, Maria was lionized for a time by a group of Protestant clerics, and sent out on a series of speaking tours. Then the inevitable shoe fell. Maria's mother revealed that she had never been a nun at all, but the runaway inmate of a Catholic asylum for delinquent girls. The father of her child had not been a priest at all, but the boyfriend who helped her escape. Her clerical champions-and her publishers-quietly fell away, leaving her nearly as penniless as when she had first arrived in New York. "When she gave birth to a second fatherless child, she did not bother to name him after a priest," William V. Shannon wrote pointedly in his excellent history, The American Irish.
Maria seems to have become a prostitute, and died in prison after being arrested for pickpocketing. Her lies lived after her, as lies will. In the decades leading up to the Civil War, successive waves of anti-Catholic, anti-immigrant violence wracked the nation. A series of wild riots near Philadelphia, in 1844, left 13 dead; while three Catholic churches and many Catholic homes were burned to the ground. Priests, nuns, and thousands of lay Catholics were forced to flee for their lives. A similar orgy of violence was narrowly avoided in New York the same year, when Bishop "Dagger John" Hughes summoned armed volunteers to defend the Old St. Patrick's Church, and warned the city's Know-Nothing mayor that he would turn New York into "a second Moscow" if any Catholics or their houses of worship were attacked. Bishop Hughes was referring to Czar Alexander I's decision to burn down Moscow rather than let it fall into the hands of Napoleon, and the force of his threat was enough to keep New York at peace for a change.
Yet through the mid-1850's, nativist mobs committed more murders and burned more churches and homes, in cities from Baltimore to Lawrence, Massachusetts. Know-Nothing politicians won sweeping electoral victories, once taking over almost the whole Massachusetts legislature, and threatening America's whole legacy of immigration. Throughout these depredations, the bible of the Know-Nothings remained Awful Disclosures-no matter how thoroughly Maria Monk was discredited. Shannon records that the book "went through twenty printings, sold 300,000 copies, and down to the Civil War served as the 'Uncle Tom's Cabin' of the Know-Nothing movement. The book was again in circulation on a small scale in the presidential campaign of 1960."
John Kennedy was running for president in 1960, and he was thought to have put the whole issue of anti-Catholicism to rest once and for all that year. Yet here it is back with us, forty years later-along with Awful Disclosures.
In an age when every outrageous conspiracy theory and nugget of internet gossip are passed off as the historical record, the truth is more important than ever. It is doubtful that Maria Monk .... will be able to do much damage to individual Catholics or the Catholic Church in the foreseeable future (or that new readers of Awful Disclosures will be outraged about anything so much as the fact that the disclosures aren't awfully erotic.)
Its instructive to note, though, that just this past April the American Jewish Committee was forced to run a large ad in The New York Times, protesting that an even more notorious fraud, Protocols of the Elders of Zion, was being re-published by a pair of extremist publishers, and distributed through ... mainstream booksellers. Yet what are we to expect when even a major, respected publishing house is willing to make a few bucks by passing off old ethnic and religious slurs as mere sexual highjinks? Once the whole tissue of truth is torn, once reality becomes a weak and tattered thing, there is no keeping down the most monstrous of lies. This is why history matters. This is why truth matters.

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1836. This volume includes an appendix containing reception of the first editions, sequel of her narrative, review of the case; also a supplement giving more particulars of the nunnery and grounds. This book embraces the contents of the first editions of the author's Awful Disclosures, together with the sequel of her narrative, giving an account of events after her escape from the Nunnery, and of her return to Montreal to procure legal investigation of her charges. It also furnishes all the testimony that was published against her, of every description, as well as that which was given in confirmation of her story. At the close will be found a review of the whole subject, furnished by a gentleman well qualified for the purpose; and finally, a short supplement, giving further particulars interesting to the public. Due to the age and scarcity of the original we reproduced, some pages may be spotty, faded or difficult to read.

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Handbook of Meat, Poultry and Seafood Quality Review

Handbook of Meat, Poultry and Seafood Quality
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The health and safety qualities of America's meat supplies, foreign and domestic, has been a consistent and headline issue for a number of years now ranging from massive recalls of beef products, to ecoli contamination alerts, to mercury contamination of fish supplies. Assisted by a team of eight associate editors, Leo M.L. Nollet (Professor of Biotechnology, University College Ghent, and a member of Ghent University, Belgium) has drawn upon some of sixty of the finest and most accomplished researchers and academicians, industry experts and governmental agency authorities in their fields to compile and edit the "Handbook Of Meat, Poultry & Seafood Quality", a 719-page compendium of information covering every aspect of fresh, frozen, and processed muscle foods. All aspects and factors of meat, poultry and seafood are covered including additives, contaminants, moisture, packaging, shelf-life, texture, aroma, flavors, mouthfeel, safety, stability, water activity, color, microbiology, nutrition, sensory attributes, and tainting. Of special note is the 'List of Contributors' that identifies and provides contact information on all the men and women whose writings and commentaries were drawn upon. Another special note is the appendix 'Standards for Meat, Poultry and Seafood in the United States by Y. H. Hui. The "Handbook Of Meat, Poultry & Seafood Quality" is a seminal, timely, and urgently recommended addition to professional, governmental, food industry, governmental agency, and academic library reference collections and supplemental reading lists.


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The Handbook of Meat, Poultry and Seafood Quality commences with a discussion of basic scientific factors responsible for the quality of fresh, frozen and processed muscle foods, especially sensory attributes and flavors. Following sections discuss factors affecting the quality of beef, pork, poultry, and seafood. Under each muscle food, some or all of the following factors affecting the quality are discussed:
additives
aroma
color
contaminants
flavors
microbiology
moisture
mouthfeel
nutrition
packaging
safety
sensory attributes
shelf-life
stability
tainting
texture
water activity

Editor Nollet heads a stellar editorial team and leads an international collection of over 60 expert contributors from government, industry, and academia in covering the key factors affecting the quality of beef, pork, poultry and fish and presenting them in a single source.

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11/22/2011

French Style at Home: Inspiration from Charming Destinations Review

French Style at Home: Inspiration from Charming Destinations
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Every Francophile should own this book. I love it. From this book one can truly make their home into a french villa by carefully taking note of the way in which the french achieve the look. In my opinion the first step is to come up with the wonderful grey tones and work from their, walls first. The photography is great and the text very easy to read. A joy.

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France is the world’s style destination, and photographer Sébastien Siraudeau has scoured the hexagon to uncover eighty of its most charming boutique guesthouses, each rich in the design details that epitomize French style. Thirty of these locations are featured in individual chapters with photographs highlighting their particular flair–from a trompe-l’oeil wall mural, to a damask upholstered chaise lounge, or a simple row of ocean-polished stones. Those seeking inspiration for their own home interiors will find this book rich in ideas for a wide variety of styles—elegant crystal chandeliers may take center stage in one room, but a simple wooden bench, worn smooth with centuries of use, can be just as captivating in another. Gently faded neutrals create a quiet harmony in one setting, while another is alive with splashes of vivid color. Sleek and modern or cozy and rustic, each of these hand-picked settings is as inviting as a deep leather armchair.Organized thematically, these destinations will inspire the reader to recreate the same atmospheric interiors at home. This handsome volume includes a black book of the best design destinations the country has to offer—from châteaux, country manors, and farmhouses, to urban apartments, hotels, and B&Bs. A practical guide grouped by region includes price indicators and online tourist information.

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Setting the Table: The Transforming Power of Hospitality in Business Review

Setting the Table: The Transforming Power of Hospitality in Business
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The 2006 Zagat Survey lists Gramercy Tavern as New York's most popular restaurant. (It was also #1 last year.)

Union Square Café came in second. (As it did last year.)
Eleven Madison Park ranked fourteen. (Down one from 2005.)
Tabla was eighteen. (Up one from 2005.)
Blue Smoke --- unranked in 2005 --- was the 36th most popular restaurant.
These Manhattan restaurants were all conceived by one man: Danny Meyer, who has also created the restaurants at The Museum of Modern Art and an outdoor joint called Shake Shack. Most restaurants fail, and quickly; these restaurants have, most of them, been around long enough to qualify as "institutions." If you have ever had the good fortune to sample Danny Meyer's food, you know they are likely to remain so deep into the future.
Now Danny Meyer has written a book. It is nominally a memoir about his life in restaurants. But although there are mouth-watering descriptions of great meals, it will be a great tragedy if this book becomes "food porn," devoured by foodies and unknown to the general public. This is a bigger book, and a better book, than that. (Not that there's anything wrong with food porn.) For one thing, it is a business book that should be read --- like: today! --- by anyone whose livelihood involves face-to-face encounters with customers. For another, it is a hands-on, real-world book of practical philosophy that could knock a great deal of sense into those who believe that nice guys finish last and the only way to get to the top is to kick others off the ladder as you claw your way up.
This book obeys the form of memoir, especially in the young Meyer's culinary education --- his writing will remind some readers of A.J. Liebling's postgraduate adventures in Between Meals. But almost every story has a psychological twist; this is a man who has learned a lot by eating and a lot more by listening and watching.
What he's concluded is obvious to those who have been to his restaurants: It's not about the food. It's about the people. It's about the way you feel when you're there --- about the way the staff makes you feel. In a word, it's about hospitality. What is hospitality? It starts with a belief: "The other person is on your side." And then the belief becomes behavior: "Hospitality is present when something happens for you."
Meyer came to this business philosophy young. In 1985, when he was 27 and opening his first restaurant, Union Square Café, he had job applicants answer unusual questions: "Has your sense of humor been useful to you in your service career?" and "What was so wrong about your last job?" and "Do you prefer Hellmann's or Miracle Whip?" In this way, he hired "genuine, happy, optimistic" people. They shared their good feelings with customers. And customers felt liked and valued. They became regulars --- and if the secret of a successful long-term enterprise is not Repeat Business, what is it?
Make no mistake: this kind of hospitality requires work. Not just when the customer walks through the door, but before and after. If Meyer knows a couple is coming to celebrate a birthday or anniversary, he's not above picking up a phone and telling them how much he's looking forward to their visit. Then there was the dishwasher who took extra care with dirty dishes; soon, he'd cut knife-and-fork loss by 50%. His manager told Meyer. And Meyer went to the dishwasher to thank him. Or the time a woman left her wallet and cell phone in a taxi. The restaurant manager began calling her phone, reached the cab driver, and --- without saying a word to her --- he sent a staffer in a taxi to pick up her stuff while she was having lunch. Cost: $31. The customer's response: Overwhelmed. Benefit: "I'd be surprised if this woman hasn't already given Table 100 times that value in positive word-of-mouth."
Mistakes? Of course Meyer has made them. But he listened very hard to the advice he got from legendary retailer Stanley Marcus --- "The road to success is paved with mistakes well handled" --- and figured out how to turn a mistake into what he calls "a great last chapter." He learned about power and how best to use it. He grasped that his first customers are his workers. And he appreciated that, as Dylan says, "you gotta serve somebody" --- to his great credit, he serves both local causes and a remarkable anti-hunger charity called Share Our Strength.
None of this is original; these are lessons many people know. What is dazzling and inspiring about Danny Meyer is that he operates on what he believes. Sure, there's self-interest --- the more you give, the more you get --- but more to the point, there's a sense of a life well-lived. Of a business well-run. Of employees who feel trusted and respected. And, finally, of guests who can't wait to come back. This is the very definition of a "virtuous circle."
I once heard a guru say: "When you aim for the highest things, only the highest things happen." Danny Meyer is proof that this is so. Many would scoff. They cut corners and do well in the short run. They have power for the thrill of pushing people around. Their word is not their bond. But we are talking about the span of a life here, and the worth of your work. "Setting the Table" makes you hungry for the better life just in front of you ---and fills you with confidence that it's attainable. Eat this book.

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11/21/2011

Wild Romance Review

Wild Romance
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Wild Romance: Africa's most romantic safari lodges by Marsel van Oosten & Daniella Sibbing What a wonderful book to place on your table for everyone to see Africa, whether you have just returned from a safari, or are planning one, or will never go to Africa: the photos are BEAUTIFUL! The best places to stay for a romantic safari in each of six countries (South Africa, Namibia, Botswana, Zambia, Tanzania, Kenya) are captured in photo essays of each property and a half page review of the features including: the lodge and rooms, what to see and do, food and service, when to go, romance factor, and rates (which range from $400 - $1,000 per person, per night). There are full and double page photos of animals and landscapes between each lodge featured in the book. At the back of the book is contact information for each lodge and for transportation. The book is exquisite!


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This large-format, image-driven book features 46 of Africa's most sought-after safari getaways - those exclusive lodges where guests are virtually guaranteed encounters with the Big Five, alongside luxurious accommodation, superb service and first-class cuisine.The selected lodges are among the best that Kenya, Tanzania, Zambia, Namibia, Botswana and South Africa have to offer. Stunning photographs depict the ambience and décor of the establishments, as well as the magnificent landscapes and wildlife. Photographer Marsel van Oosten and videographer Daniëlla Sibbing spent eight months travelling through Africa to capture images of some of the continent's most romantic destinations, making Wild Romance the ideal memento of a once-in-a-lifetime African experience.

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Michelin Red Guide 2001 Ireland: Hotels & Restaurants (Michelin Red Guide: Ireland) Review

Michelin Red Guide 2001 Ireland: Hotels and Restaurants (Michelin Red Guide: Ireland)
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Because of the way the book is organized (alphabetically instead of by region), this book isn't as useful for initial planning of a vacation route. It is useful as a resource when you've already figured out where you want to go and what you want to see, however. I also don't like the map that goes with this much. The insets are pretty bad (and only available for Dublin and Belfast). They don't even use one side of the map. If they did they'd have room for better (and more) insets.

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Armed with THE RED GUIDE, globetrotters can have the latest information on fine dining establishments worthy of Michelin's renowned stars and selections of "Bib Gourmand" restaurants indicating good food at reasonable prices. A proven source for a century, THE RED GUIDE also assists travelers in selecting accommodations that meet their criteria in service and style, enhanced with city plans, local maps and practical tourist information.

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The Food Service Professional Guide to Waiter & Waitress Training: How to Develop Your Staff for Maximum Service & Profit (The Food Service ... 10) (The Food Service Professionals Guide To) Review

The Food Service Professional Guide to Waiter and Waitress Training: How to Develop Your Staff for Maximum Service and Profit (The Food Service ... 10) (The Food Service Professionals Guide To)
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This is the perfect gift for grandkids who hit you up for money. Tell them that this book will teach them how to make money in the world's oldest profession! Even the ten commandments covers "Manservants" and "Maidservants" Get crackin', Kid! Learn an honorable trade that gives thee cash in hand!

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This new series of fifteen books - The Food Service Professional Guide TO Series from the editors of the Food Service Professional are the best and most comprehensive books for serious food service operators available today. These step-by-step guides on a specific management subject range from finding a great site for your new restaurant to how to train your wait staff and literally everything in between. They are easy and fast -to-read, easy to understand and will take the mystery out of the subject. The information is "boiled down" to the essence. They are filled to the brim with up to date and pertinent information. The books cover all the bases, providing clear explanations and helpful, specific information. All titles in the series include the phone numbers and web sites of all companies discussed. What you wonÂÂ't find are wordy explanations, tales of how someone did it better, or a scholarly lecture on the "theory". Think of them as "Cliff Notes TM" on the subject matter. Every paragraph in each of the books are comprehensive, well researched, engrossing, and just plain fun-to-read, yet are packed with interesting ideas. YouÂÂ'll be using your highlighter a lot! The best part aside from the content is they are very moderately priced. You can also purchase the whole 15 book series the isbn number is 0-910627-26-6. You are bound to get a great new idea to try on every page if not out of every paragraph. Do not be put off by the low price, these books really do deliver the critical information and eye opening ideas you need you to succeed without the fluff so commonly found in more expensive books on the subject. Highly recommended!

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