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GarthNixSabriel
Title: Sabriel
Author: Garth Nix
File Type: Mobi
Subject:Fiction:Young Adult
Description:Amazon.com ReviewAfter receiving a cryptic message from her father, Abhorsen, a necromancer trapped in Death, 18-year-old Sabriel sets off into the Old Kingdom. Fraught with peril and deadly trickery, her journey takes her to a world filled with parasitical spirits, Mordicants, and Shadow Hands. Unlike other necromancers, who raise the dead, Abhorsen lays the disturbed dead back to rest. This obliges him--and now Sabriel, who has taken on her father's title and duties--to slip over the border into the icy river of Death, sometimes battling the evil forces that lurk there, waiting for an opportunity to escape into the realm of the living. Desperate to find her father, and grimly determined to help save the Old Kingdom from destruction by the horrible forces of the evil undead, Sabriel endures almost impossible exhaustion, violent confrontations, and terrifying challenges to her supernatural abilities--and her destiny. Garth Nix delves deep into the mystical underworld of necromancy, magic, and the monstrous undead. This tale is not for the faint of heart; imbedded in the classic good-versus-evil story line are subplots of grisly ghouls hungry for human life to perpetuate their stay in the world of the living, and dark, devastating secrets of betrayal and loss. Just try to put this book down. For more along this line, try Nix's later novel: __. (Ages 12 and older) --Emilie CoulterFrom Publishers WeeklySabriel is her last year at Wyverley College, a private school in Ancelstierre, where Magic does not work, but near the Border with the Old Kingdom, where it does. She and her father are also highly skilled necromancers, who fight the dead who seek to return to Life. But when her father is somehow trapped in Death, she must journey into the Old Kingdom to find him. She does not know that it is wracked by struggle (like that in Ursula LeGuin's The Farthest Shore)-a magician has brought chaos by refusing to die and hopes to use Sabriel and her father to further consolidate his power. Sabriel goes on a long journey throughout a densely imagined world, learning as she goes, and meeting such strange characters as Mogget, a raging natural force contained in the shape of a cat. She also develops a relationship with Touchstone, a young man who turns out to be as crucially involved as she is. Although Sabriel is possessed of much heavy knowledge (A year ago, I turned the final page of The Book of the Dead. I don't feel young any more), she is still a teenager and vulnerable where her father and love for Touchstone are concerned, making her a sympathetic heroine. Rich, complex, involving, hard to put down, this first novel, an Australian import, is excellent high fantasy. The suitably climactic ending leaves no loose ends, but readers will hope for a sequel. Ages 12-up. 1996 Reed Business Information, Inc.
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3 weeks ago
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English
AnthonyBourdainACooksTourInSearchofthePerfectMeal
Title: A Cook's Tour_ In Search of the Perfect Meal
Author: Anthony Bourdain
File Type: Mobi
Subject:food
Travel
Description:Amazon.com ReviewA Cooks Tour is the written record of Anthony Bourdains travels around the world in his search for the perfect meal. All too conscious of the state of his 44-year-old knees after a working life standing at restaurant stoves, but with the unlooked-for jackpot of __ as collateral, Mr. Bourdain evidently concluded he needed a bit more wind under his wings.The idea of perfect meal in this context is to be taken to mean not necessarily the most upscale, chi-chi, three-star dining experience, but the ideal combination of food, atmosphere, and company. This would take in fishing villages in Vietnam, bars in Cambodia, and Tuareg camps in Morocco (roasted sheeps testicle, as it happens) it would stretch to smoked fish and sauna in the frozen Russian countryside and the French Laundry in Californias Napa Valley. It would mean exquisitely refined kaiseki rituals in Japan after yakitori with drunken salarymen. Deep-fried Mars Bars in Glasgow and Gordon Ramsay in London. The still-beating heart of a cobra in Saigon. Drink. Danger. Guns. All with a TV crew in tow for the accompanying series--22 episodes of video gold, we are assured, featuring many dont-try-this-at-home shots of the author in gastric distress or crawling into yet another storm drain at four in the morning.You are unlikely to lay your hands on a more hectically, strenuously entertaining book for some time. Our hero eats and swashbuckles round the globe with perfect-pitch attitude and liberal use of judiciously placed profanities. Bourdain can write. His timing is great. He is very funny and is under no illusions whatsoever about himself or anyone else. But most of all, he is a chef who got himself out of his kitchen and found, all over the world, people who understand that eating well is the foundation of harmonious living. --Robin Davidson, Amazon.co.ukFrom Publishers WeeklyIn this paperback reprint, swashbuckling chef Anthony Bourdain, author of the bestselling Kitchen Confidential (which famously warned restaurant-goers against ordering fish on Mondays), travels where few foodies have thought to travel before in search of the perfect meal the Sputnik-era kitchen of a less-than-diminutive St. Petersburg matron, the provincial farmhouse of a Portuguese pig-slaughterer and the middle of the Moroccan desert, where he dines on crispy, veiny lamb testicles. Searching for the perfect meal, Bourdain writes with humor and intelligence, describing meals of boudin noir and Vietnamese hot vin lon (essentially a soft-boiled duck embryo) and fessing up to a few nights of over-indulgence (I felt like Id awakened under a collapsed building, he writes of a night in San Sebastian hopping from tapas bar to tapas bar). Goats head soup, lemongrass tripe, and pork-blood cake all make appearances, as does less exotic fare, such as French fries and Mars bars (deep fried, but still). In between meals, Bourdain lets his readers in on the surprises and fears of a well-fed American voyaging to far-off, frugal places, where every part of an animal that can be eaten must be eaten, and the need to preserve food has fueled culinary innovation for centuries. He also reminds his audience of the connections between food and land and human toil, which, in these sterilized days of pre-wrapped sausages, is all too easy to forget. br 2002 Reed Business Information, Inc.
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Created
3 weeks ago
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application/x-ext-mobi
English