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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
Stephen Moore has commented on (8) products
Mighty Fitz The Sinking of the Edmund Fitzgerald
by
Michael Schumacher
Stephen Moore
, February 05, 2013
There are (at least) three very good things which result from finishing this book about the sinking of the Edmund Fitzgerald on 11 November 1975. The first is that I learned a great deal about that shipwreck, 'tho not its cause, which remains a mystery. The second is that I can cease singing the lyrics to Gordon Lightfoot's ballad in my head all day. And the third is that I can stop getting tears in my eyes every time I read a part about "the wives and the sons and the daughters" of the 29 hands lost that day. Michael Schumacher previously wrote a history of the sinking of the Carl D. Bradley in 1958 in Lake Michigan. In this later book, he relates the history of the Mighty Fitz and of her crews, the events of November 11th. the search for survivors, the investigation of the sinking, and the controversies which led to making the sunken ship a sort of memorial resting place for the bodies of the sailors. Lightfoot sang that "the legend lives on from the Chippewa on down of the big lake they call Gitche Gumee." The wreck of the Edmund Fitzgerald is now and forever part of that legend.
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Pecans: A Savor the South Cookbook
by
Kathleen Purvis
Stephen Moore
, October 17, 2012
The University of North Carolina Press has undertaken an ambitious and delicious project called "The Savor of the South" cookbooks series. Each small volume concentrates on one distinctively southern ingredient and its distinctively southern uses. The lead-off title is about Pecans; others will treat buttermilk, bourbon, peaches, bacon and catfish. The pecan grows natively in the American southeast. It was harvested and used by Native Americans before white people arrived on the continent. Its natural range covers the Old South as well as parts of Indiana, Illinois and Iowa. A staple in Southern American cooking, it many uses in both sweet and savoury dishes are exemplified in this book. Especially interesting are the bourbon-orange pecans served with pecan-orange bourbon, the honey-pecan chicken thighs, the roasted broccoli with browned-butter pecan sauce and the cane syrup-pecan ice cream. Kathleen Purvis is the Food Editor for The Charlotte Observer and writes a 'blog called "I'll Bite: Cooking, Eating and Food-Loving in the Carolinas." In the interest of full-disclosure, I admit that I know, enjoy and respect Kathleen, but my objectivity remains intact.
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Earth Abides
by
Stewart, George R.
Stephen Moore
, September 14, 2012
The last person/people on earth premise has been well worked in science fiction by the beginning of the 21st Century. This was not the case in 1949 when George R. Stewart, a professor of English at the University of California at Berkeley, wrote "Earth Abides." It is the story of one man who escapes death from a plague caused by a mutant virus which destroys almost all human life in America. His efforts to join a few other survivors and create the beginnings of a new society are the gist of this story. I could not help comparing it to "A Canticle for Leibowitz" and to Stephen Kings "The Stand." Stewart wrote this novel between the end of World War II and the beginning of the Cold War. Like its protagonist, Stewart made several cross-country motor trips (and wrote about them). The book is realistic but generally hopeful, save for the loss of literacy which occurs when it is found not to be an essential survival skill. What a remarkable thing for an English professor to conclude!
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Cooking At The Academy
by
California Culinary Academy
Stephen Moore
, September 08, 2012
Two years before there was a Food Network, television viewers were watching "Cooking at the Academy" on their local PBS-affiliated stations. Produced by and at the California Culinary Academy, this 1991 series also released videos of the programmes and a book of the same name with the legend "As seen on Public Television" on the cover. In the series, chef-professors at the academy demonstrated basic cooking techniques for an audience with no formal culinary training. The accompanying text does something similar, explaining procedures which are often left undescribed in more advanced cookbooks. The array of recipes describes the beginnings of "California Cuisine" which were more fully developed in the 21st Century. Especially interesting were the Chestnut and Carrot Soup, the Pistachio Pate, the Poached Beef Tenderloin with Wild Mushroom Sabayon, the Pork Tenderloin with Rhubarb Sauce, and the Frozen Cherry Soufflé with Coffee Crème. They also give up the secret recipe for their Academy Almond Toffee Bars. The book is enhanced by a glossary and by introductory sections on making basic stock and basic sauces.
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Travels
by
Michael Crichton
Stephen Moore
, August 04, 2012
I have read most of the novels written by Michael Crichton, both the popular, such as "The Andromeda Strain" and "Jurassic Park", and the less-well-known, such as "Eaters of the Dead." The corpus is diverse but there are continuous threads which recur, prompting one to wonder about the author: what were the sources in his life of these interests? His non-fiction memoir "Travels" offers some answers. The first eighty pages of the book recount his adventures as a medical student at Harvard University. The style is very similar to his writing in an earlier non-fiction book called "Five Patients" published in 1970. The remainder of the book alternates between stories of his adventures as a world traveler and his adventures as a person interested in psychic phenomena. In an oblique way, it explains how he left a career in medicine for a career as a novelist, screenwriter, motion picture director and television producer. His view of the paranormal is well grounded in his own experiences and distinctly non-whacky. The writing is witty and self-deprecating. The sources of his themes -- that human wisdom has not kept pace with advances in technology and that complex systems are prone to break down in unforeseen and disastrous way -- can be found in his travels, both around the world and inside his own head. Crichton died in 2008, leaving a partially completed manuscript for his next novel "Micro." His estate commissioned Richard Preston to complete it. I bought it and I'll read it, if only to bring closure to my enjoyment of all of his work.
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Bass Wore Scales
by
Mark Schweizer
Stephen Moore
, August 04, 2012
There are numerous theological and ecclesiological issues to ponder in the fifth entry in The Liturgical Mysteries series. Can species other than humans be saved? Do they need to be? Are communion crackers flavoured with Cajun spice or barbecue sacrilegious or a really good idea? Does a Baptist minister really require a private baptistery in his office with gold faucets and a Jacuzzi motor? Does holy water added to the radiator of a NASCAR racecar make it go faster? Catchier than an entry in the Bulwer-Lytton Fiction Contest, "The Bass Wore Scales" answers these and many more pressing questions. Hayden Konig is the chief of police, the organist choir director at Saint Barnabas Episcopal Church and mystery writer of the worst sort. From his perspective, the lives and loves of all the beloved characters of Saint Germaine, North Carolina, once again intertwine ... hilariously. When this series (which now reaches a dozen volumes) ends, I will need consolation.
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Meat a Kitchen Education
by
James Peterson
Stephen Moore
, January 01, 2012
Peterson is the master. His books on sauces and soups are the best in their field. This is at least as good. Buy it.
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Comfort Food
by
Kate Jacobs
Stephen Moore
, May 26, 2008
The description of this title is corrupted (about a dozen words at random throughout the page) and needs to be edited.
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