Minggu, 24 Agustus 2014

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Parrots of the World, by Joseph M. Forshaw, Frank Knight

From the macaws of South America to the cockatoos of Australia, parrots are among the most beautiful and exotic birds in the world - and also among the most endangered. This stunningly illustrated, easy-to-use field guide covers all 356 species and well-differentiated subspecies of parrots, and is the only guide organised by geographical distribution - Australasian, Afro-Asian, and neotropical. It features 146 superb colour plates depicting every kind of parrot, as well as detailed, facing-page species accounts that describe key identification features, distribution, subspeciation, habitat and status.

  • Sales Rank: #6316421 in Books
  • Published on: 2010-10-01
  • Binding: Paperback
  • 336 pages

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63 of 65 people found the following review helpful.
Massive Monograph of All the World's Parrots.
By mirasreviews
There have been 7 editions of this landmark work by Joseph Forshaw and William Cooper that I know of, all of which are out of print. Shopping for a copy of "Parrots of the World" on the secondary market can be confusing. The book was originally published in 1973 and had 584 pages. Landsdowne Press was the Australian publisher (ISBN 0701800240), and Doubleday was the US publisher (ISBN 0385056281). In 1977, TFH Publications, with the cooperation of Doubleday, published another edition that is distinguished by not having a dust jacket (ISBN 0876669593). The cover artwork is part of the slick, white cover. Ease of locating and identifying the illustrations was improved. A year later, in 1978, TFH further improved upon the book by expanding the indices. The 1978 edition has the same ISBN and cover art as the 1977 edition, but says "Improved 1978 Edition" on the cover. A "Revised Second Edition" with 616 pages came in 1980 (ISBN 0701806907) from Eastview Editions. A "Revised Third Edition" was published by Avian Publications in 1989 (ISBN 0701828005). The 3rd edition has 672 pages and includes new plates illustrating differences in the plumage of mature and immature birds. Second and third editions were also published in Australia, and perhaps the UK, with different publishers and ISBNs. In 2000, a "Limited Edition", still with 672 pages, was published by Avian books. All of the editions (not including the foreign editions) have different cover art. All have dust jackets except the 1977 and 1978 editions.

I'm reviewing the 1978 edition, with a Double Yellow-Headed Amazon and a Blue-Fronted Amazon on the cover, as that is the one I have right now. The author, Joseph M. Forshaw was an Australian ornithologist specializing in parrots. Illustrator William T. Cooper, was an Australian painter best known for his depictions of birds. The book is organized by Distributions: Pacific, Afro-Asian, and South American, which are further divided into Family, Sub-family, Genus, and Species. Sub-species are found within the listing for the species. This is also how the birds are listed in the table of contents. The book's two indices provide a more efficient method of locating a particular species, however. There is an English Name index and a Scientific Name index. The author has used the common name from the species' nation of origin whenever possible, so some of the names may be unfamiliar. For example, a rose-breasted cockatoo is a "galah", an umbrella cockatoo a "white cockatoo", and what we might call a cherry-headed conure or red-masked parakeet is a "red-masked conure". I find it simplest to use the scientific name index.

The Preface explains how the book is organized. The book's Introduction provides informative explanations of the classification of parrots, their anatomy (including diagrams), and their natural history. Each Distribution is introduced with an explanation of what species lie within that region. Descriptions of the attributes of each Family, Sub-family, and Genus introduce each sub-section of the book. For each species, there is a physical description, distribution (with map), a list of sub-species (with physical descriptions), followed by General Notes, which encompasses just about anything ornithologists have observed and documented about the species, including calls, nesting habits, and a description of its eggs. This edition of "Parrots of the World" was researched primarily in the late 1960s. Some information on the distribution and endangerment of parrot species may be outdated. It is also likely that more and better information has since been amassed for the General Notes sections. Still, there is a great deal of information in "Parrots of the World". It was the first monograph on parrots published in over a century, and it's still overwhelming. Approximately 340 species of parrot, including all extant species, are represented and described. There are 155 full-page illustrations by William Cooper. Most have more than one bird in the picture so that nearly 500 birds, including divergent sub-species, are illustrated. The illustrations are not as detailed as Roger Tory Peterson's, but they are striking and convincing. Parrot lovers will find "Parrots of the World" a pleasure to peruse.

24 of 25 people found the following review helpful.
The quintessential parrot reference
By M. Alba
It's unfortunate that this book is out of print, as it's a parrot fanatic's ultimate reference to parrots in the wild. Beautifully illustrated with full-color plates, it covers every known species of parrot, and some that are sadly extinct since its printing. It provides information on all aspects of psittacines in the wild as far as they are known, from size to range to breeding habits to habitat, but it's really the illustrations that make this book so valuable. If you're at all interested in wild parrots, this book is among the best.

16 of 19 people found the following review helpful.
Very good, but old
By Bruce M. Miller
This is a good review of parrots as of around 1960. If you are interested in what their original distribution was, this is a great book. If you want to know what species are endangered now, this isn't the place to look.
The text and illustrations are generally good, with references to original sources (albeit old ones). Age also explains the dearth of information about breeding and behavior for many species

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Sabtu, 23 Agustus 2014

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  • Sales Rank: #5685021 in Books
  • Published on: 2010
  • Binding: Hardcover

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Minggu, 03 Agustus 2014

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  • Sales Rank: #7863289 in Books
  • Binding: Hardcover

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Minggu, 20 Juli 2014

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  • Binding: Paperback

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  • Sales Rank: #3248809 in Books
  • Published on: 1999-01
  • Number of items: 1
  • Binding: Hardcover
  • 20 pages

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Multilingualism: Understanding Linguistic Diversity, by John Edwards

HOW DO LANGUAGES LIVE AND DIE?

WHAT ROLE DOES TRANSLATION PLAY IN HELPING LANGUAGES TO THRIVE?

ARE POLYGLOTS VIEWED WITH SUSPICION, GIVEN THE LINKS BETWEEN LANGUAGE AND IDENTITY?

IS THE MAINTENANCE AND REVIVAL OF FLAGGING LANGUAGES WORTH THE EFFORT?

CAN A LANGUAGE REMAIN 'PURE'?

IF LANGUAGE PATTERNS CONSTANTLY ALTER, WHAT DOES THIS SAY ABOUT IDENTITY?

Multilingualism is everywhere in a globalized society. This book looks at the origins and development of languages, at language contact and competition, and at the emergence and the consequences of multilingualism. Edwards also examines lingua francas, pidgins, creoles and artificial languages as a part of a broader snapshot of the social life of language.

This compelling short introduction is required reading for all entry-level students of multilingualism, and a primer for language lovers in general.

  • Sales Rank: #174027 in Books
  • Published on: 2012-04-19
  • Released on: 2012-04-19
  • Original language: English
  • Number of items: 1
  • Dimensions: 7.70" h x .50" w x 5.00" l, .40 pounds
  • Binding: Paperback
  • 152 pages

From the Back Cover
In this broad-ranging book John Edwards looks at the issues raised by language difference, and considers the effects of multilingualism on the individual speaker as well as on society. By examining the social life of language rather than theories of language, John Edwards studies the interaction of language with nationalism, identity, history, politics and education. He illustrates his arguments with a range of examples, from recent attempts to revive and preserve languages such as Irish and Basque to the argument over French and English in Canada and the 'US English' campaign. He also scrutinizes the linguistic myopia of those who would seek to elevate one language over another and surveys the role that schools play in the formation of cultural and linguistic identity.

About the Author
John was born in London and has spent much of his life working there until his job at the Department of Health was relocated to Leeds. He spent the last eight years of his working life in Leeds. He has written numerous short stories and three novels and had two short novels published. He currently edits a journal for the American Stamp Club of Great Britain. He belongs to a local writing group based in Pontefract. He has two grown-up daughters - one lives in Leeds the other in Spain.

Most helpful customer reviews

7 of 7 people found the following review helpful.
A friendly introduction to the field
By Christopher Culver
John Edwards' MULTILINGUALISM is an introduction to the phenomenon of 5,000 languages over just a few tens of countries. The necessity to learn multiple languages to function in one's society is, in fact, nearly universal, and Edwards presents the polemic that ensues. The book is written in a very accessible tone and assumes little formal knowledge of linguistics.

Edwards begins by explaining the gradual change of a single language into a whole family of multually unintelligible tongues, the process that gives us multiple languages. He then explains how bilingualism works, how one learns a second language whether as a child or as an adult learner. Code-switching, borrowing, and interference are some important themes here.

The meat of the book is how multiple languages interact not just in the brain of the individual, but among the greater society. Language spread and, closely related, language decline is depressingly reported, while the difficulties of language revival are presented. For Edwards, multilingualism is not just the co-existence of multiple languages within a given society, but even the presence of multiple forms of speech. Very fascinating is his description of prescriptivism, which in seeking to uphold "pure" language asserts that other variants are necessarily impure. And even within a single-language group, men may speak strikingly different than women, as among the Gros Ventre of Montana where men say "jatsa" for bread while women say "kjatsa".

Edwards' MULTILINGUALISM is probably the single best introduction to the topic. However, having been published in 1994, some of its contemporary examples are dated. Bernard Spolsky's LANGUAGE POLICY (Cambridge University Press, 2004) illustrates the matter with some rather more timely issues. Also, Jean Aitchinson's LANGUAGE CHANGE: Progress or Decay is a more profound look the matter than Edwards, and at a similar gentle pace.

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Senin, 14 Juli 2014

[S211.Ebook] Ebook Free Bistronomy: Recipes from the Best New Paris Bistros, by Jane Sigal

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Bistronomy: Recipes from the Best New Paris Bistros, by Jane Sigal

Finalist for the IACP Cookbook Award, Chefs and Restaurants

French food reimagined by a new generation�of chefs. There is a new movement afoot in Paris. Young chefs have turned their backs on stuffiness and are creating an experience that is more fun and a lot less formal. In tiny independent bistros mostly on the outskirts of the city, they are turning out fantastically inventive food that bypasses many of the old sauces and relies instead on the vibrancy of responsibly sourced ingredients. Because they are working in tiny kitchens with little or no staff, advance preparation is esteemed. (Good news for the home cook looking to crib kitchen notes.) Among their tricks (which could fit easily into anyone’s repertoire) are finding inspired uses for humble root vegetables like rutabaga and parsnips, presenting a vegetable raw and cooked in the same dish, and revitalizing the classic crumble for dessert.�
In Bistronomy, Jane Sigal captures these chefs’ creative approach, culling recipes that translate their genius in ways the home cook can achieve. From L’Ami Jean’s chef St�phane J�go comes the soulful but unexpected Winter Squash Soup, accented with a cocoa whipped cream. Haricots Verts Salad with Strawberries and Feta is a charmer from Atsumi Sota at Clown Bar. And there is the showstopping Cherry and Beet Pavlova from Sean Kelly. The more than one hundred dishes in Bistronomy prove that these Paris bistros have become the idea factories of the culinary world. Like a trip to Paris, Bistronomy will make you fall in love with French cooking all over again.

  • Sales Rank: #66494 in Books
  • Published on: 2015-09-22
  • Released on: 2015-09-22
  • Original language: English
  • Number of items: 1
  • Dimensions: 10.32" h x 1.10" w x 8.85" l, 1.25 pounds
  • Binding: Hardcover
  • 240 pages

Review
"Sigal does an exemplary job providing examples of the evolution of the French culinary scene, while also tapping into the foundations of French foods by including sections on food staples that will never change. . . Sigal knows the scene well and fully embraces new and innovative restaurants only found off the beaten path. Chefs are taking the starch out of tired French cooking and we couldn't be more excited."�
-BookTrib.com

"If you love good, classy food, you will surely love Bistronomy."�
-THE WASHINGTON BOOK REVIEW

"If anything can instantly transport you to Paris more than biting into a Laduree macaron, it's flipping through the new cookbook Bistronomy. Brimming with inventive recipes and incredible photos from the city's most-talked-about modern bistros, it's a book meant for both the cocktail table and the kitchen counter."�
-ARCHITECTURAL DIGEST

"Photographer Fredrika Stj�rne has beautifully, and perfectly, captured the atmospheric French flavour and joie de vivre of casual dining, observing the details, and those that work and create in the bistros. The delicious recipes in this book will make you feel like you are sat down on a pretty side street in a charming bistro, soaking up the gallic charm of the City of Light…bon app�tit!"
-TheLifestyleEditor.com

"This new generation of bistro chefs has found a way to create vibrant dishes while hewing to the dictates of a dull economy. . .[Jane Sigal] has in-depth knowledge of French culinary traditions, and has carefully adopted these recipes for the home cook."�
-NASHUA TELEGRAPH

"If you believe media who insist French cuisine has become stultified, open this beautiful book [Bistronomy] and be prepared to find that the best young chefs of Paris are doing stunning work, usually in homage to the classics but also wholly their own invention. . . A sense of conviviality and youthful enthusiasm runs through the book, without a scintilla of affectation."�
-THE HUFFINGTON POST

Two minutes after I got Bistronomy, I got cooking! The glorious photographs will transport you to Paris, and Jane’s writing, her beautifully detailed instructions, and the collection of enticing recipes will send you to the kitchen to cook and cook some more.”
—Dorie Greenspan, author of Baking Chez Moi and Around My French Table

"Bravo to Jane Sigal for having pulled together, with talent, all the details, culinary but also human, that define the personality of the bistro phenomenon that is Bistronomy!"
—Chef Guy Savoy

“I can’t think of anyone more qualified to write about the ever-changing Paris bistro scene than Jane Sigal. The food in this book is thoroughly appealing and totally accessible to the home cook, so much so that you want to grab it and begin cooking, right away.”
—Patricia Wells, author of Bistro Cooking and The Food Lover’s Guide to Paris

"More than recipes, more than a guide: a vibrant homage to today's French cuisine."
—Chef Alain Ducasse
�

"[Jane Sigal] writes about what is happening in the hottest Parisian bistros today. This is modern day food, not your fatty duck cassoulet. There is also a lot of material on how the home cook can reproduce bistro food in the small house kitchen."
-GoodFoodRevolution.com

About the Author
Jane Sigal lived in Paris for twelve years and earned a Grand Dipl�me at L’�cole de Cuisine La Varenne. She’s a contributing writer at Food & Wine, and her articles appear in such publications as the New York Times, Saveur, The Wall Street Journal, Every Day with Rachael Ray, and Time Out New York. Patricia Wells is the celebrated author of Bistro Cooking and The Food Lover’s Guide to Paris.

Most helpful customer reviews

5 of 5 people found the following review helpful.
Winner!
By CLP
Bistronomy is an absolute winner. Who knew there was so much new energy and innovation in the staid world of French bistro cooking? This is a great story about the rise of young, talented and diverse chefs who are reinventing the concept of a bistro to make it better, fresher and more fun. Kudos to Jane Sigal. In addition to setting the stage for what the new bistro is all about, she’s included lots of recipes that make you want to get in the kitchen and cook: Asparagus with Smoked Trout and Toasted Hazelnuts, Crisp Chicken with Potato Salad and Anchovy Vinaigrette, Slow-Cooked Lamb with Rutabaga Mash, Fresh Pineapple with Basil Syrup, Lemon Curd with Fresh Goat Cheese are a few of the many enticing titles. Jane has impeccable credentials – work at a Parisian cooking school, eating along side the cookbook author Patricia Wells and then as an editor at Food and Wine Magazine. Her lucid and entertaining writing style, the beautiful photos and a terrific layout make Bistronomy a very special book.

5 of 5 people found the following review helpful.
The concept is good and with so few books printed in English from ...
By kris matthewson
The concept is good and with so few books printed in English from chefs in the "Bistronomie" style this book is useful. Love the recipes and concepts in the book but wish it was based on a single chef not a group. Also, it seems there is a theme of spring/summer ingredients.

3 of 3 people found the following review helpful.
A fascinating, beautiful and useful new book
By JP_in_KY
Jane Sigal's delightful and very useful new book. "Bistronomy" (Bistro + Gastronomy) takes you on a tour of the foods and faces of contemporary Parisian cuisine. "Bistronomy" showcases a diverse crop of chefs making their mark by defussifying French food, Their tiny kitchens are not conducive to much of classic French cuisine, so they cook without the mother sauces and often without a pastrty chef. Instead, they feature the freshest ingredients in innovative ways. "Bistronomy" features their stories and philosophies, but there's much more here.

This is also a highly useful cookbook, full of recipes that can be easily accomplished in a home kitchen to bring bright, fresh flavor profiles to your table. Recipes are exceedingly well written and easy to follow, with useful notes on preparation and do-ahead possibilities. Ms. Sigal's voice is like that of a warmhearted friend who makes you want to try something new.

As if that weren't enough, the book is also a feast for the eyes, beautifully and thoughtfully designed. The lush photography by Fredrika Stjarne encompasses not only mouthwatering food photos but portraits of each chef and atmospheric shots of the bistros and the city that will make you feel you are there. "Bistronomy" will send you first to Paris and then to your own kitchen.

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