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Powell's Staff:
Five Book Friday: In Memoriam
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Every year, the booksellers at Powell’s submit their Top Fives: their five favorite books that were released in 2023. It’s a list that, when put together, shows just how varied and interesting the book tastes of Powell’s booksellers are. I highly recommend digging into the recommendations — we would never lead you astray — but today...
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Brontez Purnell:
Powell’s Q&A: Brontez Purnell, author of ‘Ten Bridges I’ve Burnt’
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Rachael P.:
Starter Pack: Where to Begin with Ursula K. Le Guin
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Customer Comments
Ben Pearlman has commented on (3) products
China Road A Journey Into the Future of a Rising Power
by
Rob Gifford
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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1421 The Year China Discovered America
by
Gavin Menzies
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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Heat An Amateurs Adventures as Kitchen Slave Line Cook Pasta Maker & Apprentice to a Dante Quoting Butcher in Tuscany
by
Bill Buford
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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