Sunday, July 29, 2012

Ebooks and Sheldon Comics!

The brilliant Sheldon comic creater, Dave Kellett, writes an interesting post on whether libraries lending ebooks is the beginning of the end of publishing.
It certainly is the end of publishing as we know it...
Read it here!

And if you aren't up to reading, here is a comic version that conveys the idea!
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Friday, July 20, 2012

Book Blogger Hop - July 20th to 26th

Welcome to my stop on the Book Blogger Hop!

Q: What’s the ONE super-hyped book you’ll NEVER read?
The most polarizing question I've seen here yet! I haven't done the hop in a while (thanks to being busy with my new born baby) but this question just pulled me right back in!

I'd have to say the Twilight series is my "never gonna read" point. I haven't the slightest bit of interest in reading them, though I LOVE paranormal/fantasy/space fantasy books (Ilona Andrews, Brandon Sanderson, Patricia Briggs, Bujold, ..tell me when to stop!). You name it, I've probably read it or started the series.
Still, Twilight just rubs me the wrong way. Apologies to the Twihards out there! 

Leave a comment and let me know if you follow as I like to follow back.
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Monday, July 16, 2012

Review: Blood, Bones and Butter by Gabrielle Hamilton

The Book: Blood, Bones and Butter: The Inadvertent Education of a Reluctant Chef by Gabrielle Hamilton
Grade: A (or maybe A+?)
A Must Read Chef/Writer
Why I picked it Up: 
A good friend of mine, and a fellow book-lover, suggested I read 'Blood, Bones & Butter', and then made certain I would by pressing her copy into my hands.

Why I finished it:
The rarest of books - one that makes you get off the page and into the online world so you can find out more about the author. One that makes you want to read more words by her, so  you look for a blog or an interview or anything Gabrielle has written beyond those on this NYT Bestseller of a book.

The Story:
Gabrielle's unplanned journey into the world of being a professional Chef and Author, starting with her family's annual large-scale sheep-roast dinner parties while growing up. She marries, has kids, sojourns in Italy every year, yet remains lonely and disaffected in turn. Somehow, we can all identify, I think.

It's hard to cook for kids, and when something doesn't appeal to them, instead of saying a polite 'no thank you', they instead break into a giant yuk face and shriek "ewww" right in front of you, as if you had no feelings at all. There wer moments that summer when I felt more distressed by a nine-year-old's disgust with a fleck of basil in his tomato sauce than I had in the entire previous decade when ostensibly more serious failures had occurred. 
Gabrielle's restaurant Prune 
Book and Author Website
A very detailed and accurate review at The Age - The reluctant chef stars
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