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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
Amber Smith has commented on (2) products
Eating Animals
by
Jonathan Safran Foer
Amber Smith
, January 05, 2011
This should be mandatory reading. Everyone in the first world has a moral responsibility to justify their food choices. This book is a good place to start gathering the necessary information to do that. Just read it and make honest, informed choices. It's nice to see a book on this topic by a novelist rather than a journalist. He makes it a story - his story - which underscores the humanity and complexity of this topic. It reads neither like a cold list of facts, nor like muckraking journalism. I found Foer's account of the realities of factory farming to be truly harrowing and the story of his own conversion to vegetarianism to be profound and hopeful (and not just because I'm a vegetarian).
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Vegetarian Cooking for Everyone
by
Deborah Madison
Amber Smith
, January 12, 2010
This is by far the most informative cookbook I've encountered. It's clearly the result of a painstaking writing/re-writing and editorial process; every bit of the book, from the index to the individual recipes, is clear and informative without being overly wordy or pedantic. The prose is simply nice to read - yes, I did take this into bed with me for some pre-sleepy-time reading! I've already noticed that I've become more adroit in the kitchen with a little help from the section on knives, which ones you need and how to use them. Also, it's great to learn what to look for when selecting vegetables and how to handle each one. For example, one helpful tip she gives is to flatten red peppers with the flat of your knife blade so they roast more effectively without charring. It's easy, but not being a trained cook, I'd never have thought of it without help. So, if you're looking for information and inspiration for using vegetables and grains (it's not only rabbit food here, it's everything non-meat), then pick up a copy. It's worth it!
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