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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
LPoythress has commented on (3) products
Emma
by
Jane Austen
LPoythress
, September 27, 2009
Jane Austen is a delight to read, and 'Emma' is no exception to the rule. Full of laughter, drama and romance, Austen uses 'Emma' to take a heavy subject (clash of social-classes) and break it down into the silly mess that it is. 'Emma' is the story of a young girl who spends a majority of her time attempting to match her newest friend with a man to marry. After too much meddling and hurting other people, Emma decides to take a break from match-making. It is then that Emma and her friend discover who they truly love...
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Julias Kitchen Wisdom Essential Techniques & Recipes from a Lifetime of Cooking
by
Julia Child
LPoythress
, September 27, 2009
This book is perfect! Not only does Julia's wonderful personality and joy for cooking show in the way she writes her recipes, but this book has great help that no cooking textbook or other recipe book will give you. Full of delightful recipes (the most basic classic French dishes) and how to save them, this book is great for those desiring to master the basic knowledge of culinary arts.
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The Making of a Chef
by
Michael Ruhlman
LPoythress
, May 02, 2009
This book is an excellent walk through the steps taken to be a chef. Michael shows the work ethic required in culinary school, while addressing several different cooking techniques and why chefs abide by the classic methods of cooking. This fast-paced book is a fun read for any chef while making clear to anyone why chefs are the way they are.
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