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amateur adj 1: engaged in as a pastime; "an amateur painter"; "gained valuable experience in amateur theatricals"; "recreational golfers"; "reading matter that is both recreational and mentally stimulating"; "unpaid extras in the documentary" syn recreational, unpaid 2: lacking professional skill or expertise; "a very amateurish job"; "inexpert but conscientious efforts"; "an unskilled painting" syn amateurish, inexpert, unskilled n 1: someone who pursues a study or sport as a pastime 2: does not play for pay ant professional Source: WordNet. Princeton University
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Astronomy for Amateurs by Camille FlammarionCreateSpaceThis anthology is a thorough introduction to classic literature for those who have not yet experienced these literary masterworks. For those who have known and loved these works in the past, this is an invitation to reunite with old friends in a fresh new format. From Shakespeare’s finesse to Oscar Wilde’s wit, this unique collection brings together works as diverse and influential as The Pilgrim’s Progress and Othello. As an anthology that invites readers to immerse themselves in the masterpieces of the literary giants, it is must-have addition to any library. Heather - On My Couch (Almost FREE) (Naked & Striptease Amateur Nudes) by Blake CrossAmateur Model Collection Sexy Nude Striptease - Photo Books Amateur Model Collection Sexy Nude Striptease - Photo Books Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany (Vintage) by Bill BufordVintageA highly acclaimed writer and editor, Bill Buford left his job at The New Yorker for a most unlikely destination: the kitchen at Babbo, the revolutionary Italian restaurant created and ruled by superstar chef Mario Batali. Finally realizing a long-held desire to learn first-hand the experience of restaurant cooking, Buford soon finds himself drowning in improperly cubed carrots and scalding pasta water on his quest to learn the tricks of the trade. His love of Italian food then propels him on journeys further afield: to Italy, to discover the secrets of pasta-making and, finally, how to properly slaughter a pig. Throughout, Buford stunningly details the complex aspects of Italian cooking and its long history, creating an engrossing and visceral narrative stuffed with insight and humor. Bill Buford's funny and engaging book Heat offers readers a rare glimpse behind the scenes in Mario Batali's kitchen. Who better to review the book for Amazon.com, than Anthony Bourdain, the man who first introduced readers to the wide array of lusty and colorful characters in the restaurant business? We asked Anthony Bourdain to read Heat and give us his take. We loved it. So did he. Check out his review below. --Daphne Durham Guest Reviewer: Anthony Bourdain Anthony Bourdain is host of the Discovery Channel's No Reservations, executive chef at Les Halles in Manhattan, and author of the bestselling and groundbreaking Kitchen Confidential, Anthony Bourdain's Les Halles Cookbook, A Cook's Tour, Bone in the Throat, and many others. His latest book, The Nasty Bits will be released on May 16, 2006.Heat is a remarkable work on a number of fronts--and for a number of reasons. First, watching the author, an untrained, inexperienced and middle-aged desk jockey slowly transform into not just a useful line cook--but an extraordinarily knowledgable one is pure pleasure. That he chooses to do so primarily in the notoriously difficult, cramped kitchens of New York's three star Babbo provides further sado-masochistic fun. Buford not only accurately and hilariously describes the painfully acquired techniques of the professional cook (and his own humiations), but chronicles as well the mental changes--the "kitchen awareness" and peculiar world view necessary to the kitchen dweller. By end of book, he's even talking like a line cook. Secondly, the book is a long overdue portrait of the real Mario Batali and of the real Marco Pierre White--two complicated and brilliant chefs whose coverage in the press--while appropriately fawning--has never described them in their fully debauched, delightful glory. Buford has--for the first time--managed to explain White's peculiar--almost freakish brilliance--while humanizing a man known for terrorizing cooks, customers (and Batali). As for Mario--he is finally revealed for the Falstaffian, larger than life, mercurial, frighteningly intelligent chef/enterpreneur he really is. No small accomplishment. Other cooks, chefs, butchers, artisans and restaurant lifers are described with similar insight. Thirdly, Heat reveals a dead-on understanding--rare among non-chef writers--of the pleasures of "making" food; the real human cost, the real requirements and the real adrenelin-rush-inducing pleasures of cranking out hundreds of high quality meals. One is left with a truly unique appreciation of not only what is truly good about food--but as importantly, who cooks--and why. I can't think of another book which takes such an unsparing, uncompromising and ultimately thrilling look at the quest for culinary excellence. Heat brims with fascinating observations on cooking, incredible characters, useful discourse and argument-ending arcania. I read my copy and immediately started reading it again. It's going right in between Orwell's Down and Out in Paris and London and Zola's The Belly of Paris on my bookshelf. --Anthony Bourdain Gas and Oil Engines, Simply Explained - An Elementary Instruction Book for Amateurs and Engine Attendants by Walter C. RuncimanFQ BooksGas and Oil Engines, Simply Explained - An Elementary Instruction Book for Amateurs and Engine Attendants is presented here in a high quality paperback edition. This popular classic work by Walter C. Runciman is in the English language, and may not include graphics or images from the original edition. If you enjoy the works of Walter C. Runciman then we highly recommend this publication for your book collection. How to Shoot Video That Doesn't Suck: Advice to Make Any Amateur Look Like a Pro by Steve StockmanWorkman Publishing CompanyVideo is everywhere. Over 90 percent of American homes have some form of video camera, we upload 24 hours of video to the Web every minute, and we watch videos two billion times a day on YouTube. Problem is, most of it is bad—but here’s how to make it not only better, but also great. General Class License Manual (Softcover) (Arrl General Class License Manual for the Radio Amateur) by American Radio Relay LeagueAmer Radio Relay League
The ARRL Amateur Ham Radio License manual for the General Class. Amateur gardencraft; a book for the home-maker and garden lover by Eben Eugene RexfordNabu PressThis is a reproduction of a book published before 1923. This book may have occasional imperfections such as missing or blurred pages, poor pictures, errant marks, etc. that were either part of the original artifact, or were introduced by the scanning process. We believe this work is culturally important, and despite the imperfections, have elected to bring it back into print as part of our continuing commitment to the preservation of printed works worldwide. We appreciate your understanding of the imperfections in the preservation process, and hope you enjoy this valuable book. GOOD GOLF IS EASY - the fastest, easiest way to consistent, enjoyable golf and to lower scores for amateur golfers by John NorsworthyMansfield and Associates Ltd.About Good Golf is Easy About Good Golf is Easy Pleasures of the Telescope an Guide for Amateur Astronomers and a Popular Description of the Chief Wonders of the Heavens for General Readers by Garrett Putman ServissGeneral Books LLCThe book has no illustrations or index. Purchasers are entitled to a free trial membership in the General Books Club where they can select from more than a million books without charge. Subjects: Sports The Radio Amateur's Hand Book by A. Frederick CollinsBiblioLifeThis is a pre-1923 historical reproduction that was curated for quality. Quality assurance was conducted on each of these books in an attempt to remove books with imperfections introduced by the digitization process. Though we have made best efforts - the books may have occasional errors that do not impede the reading experience. We believe this work is culturally important and have elected to bring the book back into print as part of our continuing commitment to the preservation of printed works worldwide. This text refers to the Bibliobazaar edition. |
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