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Ben Pearlman has commented on (3) products.

China Road: A Journey Into the Future of a Rising Power by Rob Gifford
China Road: A Journey Into the Future of a Rising Power

Ben Pearlman, June 30, 2007

Having visited China 14 times, I was absolutely enthralled by the many, many new gems of information I found in this fascinating book. Now, on my next trip, I will definitely duplicate at least part of the authors journey.
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(4 of 6 readers found this comment helpful)



1421 The Year China Discovered America by Gavin Menzies
1421 The Year China Discovered America

Ben Pearlman, December 22, 2006

Having been to China many times, I find the book very believable. Knowing much about Chinese history, it becomes easy to understand the dedication and skills of the people making these journeys, as well as the political climate causing the Chinese governing powers to sweep the results under the rug.

Even if one takes this entire narative as fiction, it is still a fascinating story. After reading this book, you will want to search out every other written report about the discovery of America, if only to bolster your own beliefs.
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(6 of 7 readers found this comment helpful)



Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany by Bill Buford
Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany

Ben Pearlman, November 28, 2006

Reading Heat is an experience of experiencing what a Chef really is. These men, and women, live a life unlike any other. They actually "slave" to become proficient at their trade, or should we say Art.

You and I might eat at various restaurants without ever giving a thought to the people preparing our food. Watching the Food Network is not learning anything about the true torture, humiliations or joys that a kitchen person must endure to become the leader of an establishment that feeds the masses.

I doubt that there are more than a few of the restaurant customers who would consider, for even a moment, undergoing all that these folks must go thru to succeed.

Bill Buford has painted a vibrant, disturbing, celebratory portrait, of dedication, to which these culinary artisans have devoted themselves.

Hats off to Buford and the people in toques.
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(15 of 31 readers found this comment helpful)



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