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Get Free Ebook Magic Tree House Collection: Books 1-8

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Magic Tree House Collection: Books 1-8

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Audible Audiobook

Listening Length: 6 hours and 1 minute

Program Type: Audiobook

Version: Unabridged

Publisher: Listening Library

Audible.com Release Date: September 27, 2011

Language: English, English

ASIN: B005PTOHC8

Amazon Best Sellers Rank:

I actually love these stories and the author. But I hate that Random House Inc put 8 stories on 5 CDs. Soooo annoying! try to have your kids listen to a full story, and then 3 chapters from a second story and then ask you to change the CD. then the next disc is two halves of 2 different stories, its just terrible. Even worse, I tried to rip the CDs and put them on the ipod, but the formatting is all off. All of the chapters are mislabled as are the stories and the CD numbers. I'll never look at Random House the same again, so dissapointed in them. We have four sets of these stories, but I refuse to ever buy another thing from Random House

I listened to part of the story with my 4yr old nephew. It did not hold his interest and I found it a bit irritating. I know these are very popular childrens' books, so maybe the paper version will be better when he learns to read. And perhaps he's too young for the content of these stories, but even if he were older I don't think I could sit through this listening with him.

My kids and I love the Magic Tree House books! I can't give this audio book 5 stars, though, because of how Random House formatted the books on CDs. Rather than giving one CD per book, the 8 books are spread across 5 CDs. When my kids are listening to a book at bedtime, I don't want them to have to get up and change CDs halfway through a book, let alone try to find the start of a book in the middle of a CD. I wish Random house had spent the tiny bit of extra money to have one CD per book, and to print a picture of the book cover on each CD.I'm fixing the problem by making copies for my kids, including the tracks for each book on a separate CD, and printing labels using book cover images. For those who aren't technically savvy, this isn't the best solution. Random House, please think about the audience (4-8 year old kids) before skimping like this again.

If your child enjoys reading the magic tree house series I highly recommend these CD's. We listen to them while reading the books which is great for my 7-year old who can following the words as she goes. The author narrates the book and it's done well, easy to listen to and very enjoyable. My kids learn so much from every book, they go in the past and teach them history but the stores are fun so the kids enjoy it. The series starts off easier reading and gets progressively harder as the books go on. We have to #40.

As others have mentioned, this product is a complete disaster from a practical standpoint. The discs are unlabeled as far as which parts of which books are on each disc, and the books are not cleanly put on one disc per book. It's almost a complete waste of money for this reason.Also the performance is HORRIBLE. Whoever decided MP Osborne was the right person to narrate these stories should be ringing up aspirin at Rite Aid, because the decision was a bad one. MPO is a terrible reader, and this goes especially for her rendering of Annie, who she voices like a whiny 3-year-old.Definitely definitely pass.

My 6yo daughter was dying to get these -- she's read and loved all the books -- and she is enjoying them so far. Immediately my daughter said she wanted to hear "Mummies at Midnight" first -- and that's when I realized that not only are the 8 books split up over 5 CDs, there's not even a TRACK LISTING printed anywhere. Seriously. They're so cheap they can't spring for 8 CDs, ok -- but why on EARTH wouldn't they include a little sheet of paper with the track listing so you can figure out what books/chapters are on what CD?? For a few pennies more, this set would be dramatically better. I feel ripped off.

Great stories! I hate to be critical of such a great author but I wish someone else did the reading on the CDs. The author is the narrator and she's a little monotone and boring to listen to.

We bought these so that our daughter could listen to books in the car rather than watching movies on long trips. These stories are fun for the whole family. The only thing my husband and I don't like is actually the voice of the author. I feel really bad saying it but she just tries a little too hard. Other than that these are great books and you get a whole 8 stories! I would say that the age range for these is probably 3 to 9 years.

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Ebook Free Olives, Lemons & Za'atar: The Best Middle Eastern Home Cooking, by Rawia Bishara

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Review

Bishara's cooking combines Middle Eastern techniques with Mediterranean flavors. But she takes cues from other cuisines, too. An eggplant napoleon is an ode to its principal ingredient, as well as an inspired marriage of textures: layers of feathery fried eggplant rest daintily between smears of baba ghanoush. Musakhan―flatbread topped with sumac-spiced chicken, slow-cooked onions, and almond slivers piled high, and sliced like a pizza―is a near-perfect harmony of sweetness and pungency. (Katherine Stirling, Tables for Two The New Yorker, 7/5/2010)Ms. Bishara's translation of Middle Eastern cooking has Mediterranean accents, and occasional North American ones from her decades in the United States. And so the tang of cilantro enlivens some of her dishes, and the musk of basil, the welcome zing of jalapeño. (Sam Sifton, Tanoreen The New York Times, 2/23/2010)A strong contender for "Favorite Cookbook of the Season" is Brooklyn Chef Rawia Bishara's Olives, Lemons & Za'atar: The Best Middle Eastern Home Cooking. Her Bay Ridge restaurant, Tanoreen, has been recognized by critics and media alike as one of the best Middle Eastern restaurants in New York. Update your 'must-visit' list and make these vegetarian stuffed eggplants, potatoes, tomatoes and squash for a memorable Meatless Monday. (Food Republic, 2/10/2014)It’s no big surprise that we’ve been drooling over the pages of Rawia Bishara’s beautiful new cookbook Olives, Lemons and Za’atar. Taking inspiration from her cosmopolitan childhood growing up in New York and holidaying in the Med, Rawia has created a book full of cross-cultural cooking. With chapters dedicated to breakfast, mezze, salads, soups and stews, main courses, sides, pickles and sauces and desserts you’re guaranteed to find something to satisfy your spice craving. For a fresh but filling salad the classic tabbouleh is a must try, packed with fragrant parsley and sweet plum tomatoes, no mezze would be complete without it! Or for the ultimate winter warmer the spiced lamb shanks are perfect. Tender slow cooked meat in a richly spiced sauce, all that’s needed is a crispy warmed flatbread and you have the ultimate comfort food. (Grace Parry Eat. Travel. Live)This is the first cookbook from Rawia Bishara, whose Brooklyn restaurant Tanoreen serves what she refers to as Middle Eastern home cooking. The book will focus on Bishara's personal experience with Middle Eastern food growing up in Nazareth, as well as food from across the region. As she calls it, it will be 'a bible of Middle Eastern food.' (Paula Forbes Eater.com, 1/16/2014)Olives, Lemons and Za'atar [is] the story of how the food of a Nazareth childhood became destination cuisine. [Rawia Bishara’s] food has been called 'narcotic,' but now there's relief for some of the far-flung junkies. (Katherine Lanpher Aljazeera America, 2/14/2014)For 16 years, Bishara—whose first name means 'storyteller' in Arabic—has been telling stories through the recipes she serves up at her popular Bay Ridge restaurant, Tanoreen. Now, Bishara is really living up to her name by putting those dishes down on paper, with her debut cookbook, Olives, Lemons & Za’atar. The book, which Bishara will sign at the BookMark Shoppe on March 4, is comprised of 135 recipes that celebrate her Middle Eastern roots, while also spicing up some old favorites. For Bishara, creating dishes that are delicious is more important than being entirely authentic. A staple in Bay Ridge since 1998, Tanoreen’s menu is inspired by the food that Bishara, a Palestinian, experienced growing up in Nazareth in northern Israel. Fans of the eatery will find many of their favorite dishes in Olives, Lemons & Za’atar—such as Bishara’s knafeh, her take on a sweet cheese-filled pastry, which was featured on the Food Network show “The Best Thing I Ever Ate.” But Bishara also concocted many new recipes just for the cookbook. (Sarah Iannone Brooklyn Daily, 3/3/2014)Why It’s Worthy: 'Originally when I first came [to this country], everyone had the idea that Middle Eastern food was all about hummus and falafel and shish kebab,' Bishara told us. 'People did not know that we really have a healthy, fantastic kitchen.' Even the book’s most impressive-looking dishes are relatively easy to execute, she stressed. 'People are always afraid to try and cook new things; it’s really much easier than they think,' Bishara said. You won’t have to run here, there and everywhere in search of exotic ingredients, either; Bishara said you can find them at any good-sized supermarket. (Rachel Tepper, One for the Library: "Olives, Lemons & Za'atar" Yahoo Food, 2/28/2014)These recipes from the cookbook Olives, Lemons and Za'atar by Rawia Bishara, owner and chef at Tanoreen, showcase the unique flavor of Middle Eastern cuisine. (Reader's Digest)Bishara's book looks at the foods of her native Nazareth as well as the amped-up riffs that she serves at Tanoreen. Time and again throughout the book, she mentions adding more spice, more herbs, more flavor to a dish than her mother would have. Similarly, vegetarian options are given for many recipes. On a Cauliflower and Lamb Stew, for example, Bishara notes the recipe 'doesn't rely on its meat for its flavor; simply use vegetable broth, omit the meat and enjoy it just the same, ladled over fragrant basmati rice.' (Paula Forbes Eater.com National, 2/18/2014)

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About the Author

Rawia Bishara opened the restaurant Tanoreen in 1998 as a way to share with the world the rich culinary heritage of her native Nazareth. Located in Brooklyn, New York, Tanoreen has received praise from publications that include The New York Times, The New Yorker, Travel & Leisure, and the Michelin Guide. In 2017, Rawia was nominated for the James Beard Foundation award for Best Chef, New York City.

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Product details

Hardcover: 224 pages

Publisher: Kyle Books (February 13, 2014)

Language: English

ISBN-10: 1906868840

ISBN-13: 978-1906868840

Product Dimensions:

8.5 x 1 x 10 inches

Shipping Weight: 2.4 pounds (View shipping rates and policies)

Average Customer Review:

4.6 out of 5 stars

96 customer reviews

Amazon Best Sellers Rank:

#165,976 in Books (See Top 100 in Books)

The photos and concepts are all lovely but it just clearly wasn't edited, tested, etc. in the recipe department.The proportions are just.. not good.. Many of the instructions are leaving things out.. IE in one recipe for Sahlep, sugar is in the ingredients list but never in the instructions, and the proportions are definitely off (too much rose water, it tasted like potpourri, and the instructions for adding the corn starch doesn't work either).I just made the baked fish recipe, and the fish was overcooked and tough, and the potatoes were undercooked and hard (you don't pre-cook the potatoes, which seemed suspicious but)...There really are a few lovely recipes in here.. the flatbread with zaatar was great when I made it, and the fried cauliflower with tahini is a fave of mine... but given 3 or 4 recipes that were clearly just not well written/done/good (baked fish, chicken and potatoes, and the sahlep) I can't justify space on my cookbook shelf for it anymore with so many other quality authors covering the joys of that region. (Claudia Roden, Ottolengthi, Sortun, Taimi etc.)

The recipes sound amazing until you actually start cooking and realize the amounts of the ingredients are waaay off! I was so sad because I am not the best cook and need accurate recipes to be able to make my favorite dishes. Please edit this book more carefully

I'm familiar with food from this region and was really excited about trying out some of her recipes. The cookbook is beautiful. Unfortunately, I found problems with some of the recipes I tried. I *have* to think that this is something to do with the editing and not the real recipes because in some cases, the instructions just seem wrong.Examples(1) The recipe for split pea soup (shorabit bazzela, page 89) says to add **15 cups of water** when the soup only contains 2 cups of dried split peas (and only 1/2 tsp salt). Even if you add 10 cups of water, you'll end up with a really watery, bland soup - not the slightly thickened soup shown in the picture. I had to reduce the liquid A LOT and add more salt to make it look and taste right.(2) Beet salad (salatet shamandar, page 69) was too oily even with half the oil added and the instructions, which say "toss to coat", will not reproduce the beautiful salad in the picture.(3) Rice and vermicelli pilaf (page 182) says to use 1 lb of vermicelli. I used 12 oz and it was too much. There is also no way that 1 lb vermicelli, 4 cups rice, and 9 cups water will fit in a "medium pot". I had to switch over to the biggest pot I have.(4) Okra with tomatoes (bamya belzait, page 180) came out ok except I added half the lemon juice and half the oil but that's just personal taste, I suppose.(5) The hummus recipe (page 36) was good but I did add less garlic and lemon juice which is just a personal taste thing.I regularly use other people's recipes without a problem but I had to struggle with the ones in this book. If you follow the instructions exactly, you will run into some issues. I highly recommend checking it out from the library first, if you are thinking of buying it.

Some really great recipes, some really ok ones, but overall I found the directions not so straightforward (and I think I spotted a few errors as well). Most of the spices used are the same so you can keep re-trying recipes without needing to buy additional ingredients. It's a beautiful book, and I do reference it often but I usually end of following my own procedures / double checking with online recipes.

I've been going Tanoreen for years and the food is so goo and is literally the best homemade Middle eastern food. If you are ever in NYC, I highly recommend that you dine at Tanoreen at least once. I was super excited when Chef Rawia released this cook book. The photos are stunning and her stories about her family and the foods of the Levant are great introductions to the food and culture of the region.The recipes include some of my favorite dishes from Tanoreen including the Brussels sprouts, chicken getting, and stuffed cabbage. They are easy to follow and Rawia also provides detailed information on the spices and common ingredients that you will need. Most if not all can easily be found at a Middle a Eastern grocery store, Whole Foods, or Amazon.com.So far, I've cooked several recipes from the book and my family and I found them to be delicious. The lentil and butternut squash stew, kale and shallots, fattoush, beef and white bean stews, seasoned garlic sauce, and the lentil soup are delicious. I look forward to diving into the other recipes and you and your family will certainly be satisfied with this cookbook, which is now one of my favorites.

Brilliant, practical recipes that are delicious. For busy people who don't have to the time to cook tedious, elaborate dishes (Otolenghi), these recipes allow you to create much more pragmatic and tasty fare. The book is visually beautiful, offering up intimate stories and authentic pictures of the origins of Rawia BIshara's recipes. It makes those of us from the area want to dive into our ancestral culinary background, and it makes everyone else want to embrace these lovely recipes. I can't help but gravitate to this book, time and time again, when I'm looking for inspiration.

Ms. Bishara is an outstanding cook, and making wonderful dishes from her cookbook is almost as good as dining at her restaurant. So far I'm made at least a dozen recipes from her book and all were delicious and made even more enjoyable by the stories that Ms. Bishara shares about many of the recipes. Her culinary skills and warmth make this book a joy for anyone who loves Middle Eastern food.

A must have for the Middle East cook book collector, Most of the recipes are what I know and have grown up with. Although I may make a few changes with some of the recipes to my taste that I remember, due to the varies Regions in the Middle East cooking, It is a great book.

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Download PDF How Can I Help?: A Week in My Life as a Psychiatrist

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How Can I Help?: A Week in My Life as a Psychiatrist

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Audible Audiobook

Listening Length: 15 hours and 31 minutes

Program Type: Audiobook

Version: Unabridged

Publisher: Audible Studios

Audible.com Release Date: February 7, 2018

Whispersync for Voice: Ready

Language: English

ASIN: B079M2CQCZ

Amazon Best Sellers Rank:

I've been waiting a long time for a book like How Can I Help? A Week in My Life as a Psychiatrist.Written by psychiatrists David Goldbloom and Pier Bryden, this book is the most thorough account I have seen of the thinking process, or what should be the thinking process, of contemporary psychiatrists.Anyone who read Jerome Groopman's How Doctors Think picked up valuable lessons on interacting with physicians to get the best care. (Hint: Ask what else could explain the symptoms.) However, those of us who suddenly find ourselves depending on a psychiatrist to help our desperately ill family members often have dangerously limited notions about what this person knows or should know.Both Goldbloom and Bryden are clinicians, researchers and educators. Their erudite, but very readable book informs the general public in multiple ways about what we need to know. Written in the genial, self-questioning first person voice of Goldbloom, it takes us through a week's work packed with composite versions of typical patients. Gracefully woven into these accounts is the history of medicine and psychiatry's centuries old attempts to understand and respond to mental illnesses. Canadian practices are often incorporated into a global perspective. As well, a thoughtful awareness of gender, social class, and multicultural issues is continually present.The book lets us settle into Goldbloom's mind as he interacts with patients in a variety of settings. He communicates with patients and their treatment teams in Northern Ontario via the expanding teleconferencing networks. He plunges into the intensity of the emergency room and the more settled atmosphere of in-patient units at Toronto's Centre for Addiction and Mental Health (CAMH) where he is based. And in the quiet of his CAMH office, we become part of his appointments with patients, some of whom he's worked with for many years.In all the settings, Goldbloom is responding to the range of psychiatric difficulties people experience. We watch as his questions gradually lead to the key information he needs to help a woman with an anxiety disorder develop a personalized plan to take a dreaded long distance flight to visit the family she yearns to see. We see him try to figure out if an elderly woman's problems are part of the long-term depression that he's helped her keep under control for years or whether dementia is at work.During the representative week, we also experience the struggles of patients struggling with eating disorders, bipolar illness, a delusional disorder, an opioid addiction, and alcoholism. In all of these encounters, Goldbloom is offering much more than medication. We see him honing in on possible approaches to the enormous difficulties many of these patients are enduring. We learn of Goldbloom's supportive visits to a patient's chef assistant training program. We watch him try out a role-play activity for a man who wants to know how to explain to a potential date that he has recurring problems with depression.Of special interest to me, as the mother of a daughter living with schizophrenia, is when we see Goldbloom working with a 38 year old man who has suffered from schizophrenia since early adulthood. We're living in a time when public mental health literacy campaigns are overly focused on people who are thriving despite some kind of mental health condition. People coping with the most severe illnesses are ignored. Goldbloom doesn't ignore them and the description of "Ben" doesn't minimize the impact that schizophrenia has had on his life.In dealing with "Ben" and other clients, Goldbloom works to contact and involve families. Goldbloom and Bryden, in fact, dedicate the book to people with mental illnesses and their families. They repeatedly make clear the crucial role that families often play in supporting people whose illnesses have impacted their ability to manage the complexities of daily life.The book integrates the sensible positions that psychiatry can take in dealing with the many controversial issues it confronts. Throughout numerous encounters we see the authors carefully consider the rights of patients while also balancing their need for treatment, treatment that their severe illnesses often prevent them from understanding that they need. We watch patients receive electroconvulsive therapy that can help them recover from severe, disabling depression. The history and research about this much-maligned option is conscientiously examined.The title of this book is striking. In asking "How Can I Help?" Goldbloom and Bryden focus on the fundamental question that should continually inform all interactions between mental health clinicians and the people they serve. At the same time, it opens the possibility that the psychiatry profession itself might want to know what we want from it. And since I have a lot of wants, I don't want to miss this opportunity to tell the profession of psychiatry about two areas they could improve:1. Improve public mental illness literacy campaigns.They are failing to provide basic information about bipolar disorder and schizophrenia.2. Work harder to collaborate with family caregivers.I know that the ability of our daughter's psychiatrist to collaborate with us is the reason she's been able to experience years of stability. However, I too rarely hear of psychiatrists working to create this kind of relationship. These skills need to be taught in programs training all clinicians; how can service providers hope to make the best medical or psychosocial rehabilitation choices if they are missing the essential information that family caregivers can often provide?It matters that some psychiatrists have begun speaking out about the importance of working with families committed to helping get the best possible outcomes.The Goldbloom Bryden book demystifies the knowledge base of psychiatry and lets us know what practitioners should be doing. While the chaos that severe mental illnesses often brings can't yet be prevented, at least we can better understand the kind of help that should be available.

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Product details

Paperback: 145 pages

Publisher: CreateSpace Independent Publishing Platform (March 13, 2016)

Language: English

ISBN-10: 153050421X

ISBN-13: 978-1530504213

Product Dimensions:

6 x 0.4 x 9 inches

Shipping Weight: 9.8 ounces (View shipping rates and policies)

Average Customer Review:

3.6 out of 5 stars

5 customer reviews

Amazon Best Sellers Rank:

#1,906,514 in Books (See Top 100 in Books)

It worth the time reading this cookbook.And here are some of the recipes that I like from this book.1. Tapioca Pudding2. Chicken Rice Dish3. Chinese Sausage & Rice4. Bacon & Onion Rice5. Mexican Rice6. Taco SoupDesserts1. Chocolate Cake2. Muffin Cake

well well well! Who knew there were so much you could cook (beside rice) in a rice cooker! I really loved this book! I was laughing alone in the living room while going through the recipes as astonished I was to find some recipes I used to make using my oven. I tried a few, failed once and succeeded the second one! It was good! i’ll keep trying others! great book!

This was a gift. My son is enjoying it!

Rice Cookers come in a multitude of sizes.Some rice cookers (like mine) are very simple with just on/off, while others may/may not be digital and have numerous settings.My rice cooker came with a measuring "cup", but that "cup" only holds 6 fluid ounces instead of the standard cup size of 8 fluid ounces. It is my understanding that this is also true for other rice cookers.This book does not include any information about any of the above, which has left me in a rather confused state. Do I attempt to make something in my small rice cooker and take a chance that it might spill over? Do these recipes presume some minimal functionality or will my simple one work okay? Do I use my rice cooker's cup or a regular measuring cup?Furthermore, it would be nice to know the weight for the "medium head of cabbage" in the "Meat Cabbage Casserole" (similar to what she did for the Napa cabbage in "Kimchi")..

OK book. Tried a few recipes but the layout of the recipes did not appeal to me.

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The Complete Rice Cooker Meals Cookbook: over 100 recipes for breakfast, main dishes, soups, and desserts!, by Susan Evans PDF

The Complete Rice Cooker Meals Cookbook: over 100 recipes for breakfast, main dishes, soups, and desserts!, by Susan Evans PDF