[N625.Ebook] Free Ebook The New American Chef: Cooking with the Best of Flavors and Techniques from Around the World, by Andrew Dornenburg, Karen Page

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America's leading authorities on ten influential cuisines offer a master class on authentic flavors and techniques from around the world

Today's professional chefs have the world to use as their pantry and draw freely on a global palette of flavors. Now Andrew Dornenburg and Karen Page bring together some of the foremost culinary authorities to reveal how to use different flavors and techniques to create a new level of culinary artistry. Mario Batali, Daniel Boulud, Alain Ducasse, Paula Wolfert, and many others share the foundations of ten influential cuisines:

* Japanese
* Italian
* Spanish
* French
* Chinese
* Indian
* Mexican
* Thai
* Vietnamese
* Moroccan

Packed with information, ideas, and photographs that will inspire every cook, The New American Chef shares a mouthwatering array of nearly 200 authentic recipes, including Honey Spare Ribs from Michael Tong of Shun Lee Palace, Gazpacho Andaluz from Jose Andres of Jaleo, and Steamed Sea Bass with Lily Buds from Charles Phan of The Slanted Door.

• Sales Rank: #577003 in Books
• Published on: 2003-11-05
• Original language: English
• Number of items: 1
• Dimensions: 9.44" h x 1.22" w x 7.80" l, 2.81 pounds
• Binding: Hardcover
• 448 pages

From Publishers Weekly
Dornenburg and Page (Chef's Night Out; Becoming a Chef) collaborate successfully once more, bringing together the international inspirations that today's chefs draw from. As unusual, often imported ingredients become more readily available, the authors believe that "there is an exciting opportunity for experimentation and exercising creativity. On the other hand, experimentation-particularly in the hands of an inexperienced chef-can be disastrous." Dornenburg and Page address this problem by bringing together 10 fundamental international cuisines in one handy volume. Drawing on the knowledge of the leading exponents of each fare, and liberally sprinkling in quotations, they distill these styles, ingredients and techniques into a philosophy that can guide the chef or the inspired home cook to produce authentic results. Whether focusing on Japanese or Moroccan cuisines, the authors call for advice upon the likes of such notables as Paula Wolfert, Rick Bayless and Daniel Boulud, who provide not only their expertise but also their recipes. Each section is divided into the fundamentals, including a culinary map, flavor palette, ingredients and techniques as well as a suggested reading list from cookbook shop notable Nach Waxman, before finishing with several timeless recipes that provide a basic repertoire. Most recipes require a certain level of knowledge and competence, but some, such as the clean-tasting Gazpacho Andaluz and vibrant Chicken Tangine with Prunes, are within reach of any cook. The finished work is deceptively thorough, but it works better as a guide to the values, tastes and methods that form each cuisine than as a recipe book.
Copyright 2003 Reed Business Information, Inc.

Review
"Like ten cookbooks in one. The authors feature ten different cuisines, then asked some of the country's best chefs to contribute (look for French recipes from Daniel Boulud, Italian dishes from Mario Batali)." --BON APPETIT magazine

"#2 of our Top 10 Book Picks of The Year: This fabulous new book�puts its finger firmly on the pulse of contemporary American cuisine...Takes you on a gastronomic tour of the world." --Cheri Sicard, FABULOUS FOODS

"The cream of the crop of this year's best cookbooks...The authors tapped the knowledge and recipes of top chefs for lessons in 10 popular cuisines." --Marilynn Marter, PHILADELPHIA INQUIRER

"This is a one-volume cooking school that delves into the techniques, sources, flavors and fundamentals for serious students of the philosophy of food and cooking."
--METRO TIMES DETROIT

"Distinctive...You might want to file such mostly-for-reading books as THE NEW AMERICAN CHEF under 'food for the mind.'"
--William Rice, CHICAGO TRIBUNE

The best books are written with a crystal-clear purpose in mind, and Beard Award-winning writers Andrew Dornenburg and Karen Page (BECOMING A CHEF, CHEF'S NIGHT OUT) have really honed in on a crucial subject for THE NEW AMERICAN CHEF.
Their analysis of the current culinary situation hits the nail on the head. "Whereas a young professional cook may have had the opportunity in years past to develop a solid grounding in classic technique (most frequently French) before branching off into multiethnic experimentation, today the same cook has to work from day one with an extraordinarily wide variety of ingredients and techniques," they write. "The widespread availability of international ingredients has outpaced our ability to assimilate them into our daily cooking. This represents both a major opportunity and a major challenge for the New American chef."
Few full service restaurant operators or, especially, restaurant critics would argue against Dornenburg's and Page's thesis.
This book is designed to fill the ever-widening information gap. And while it seems like an impossibly large topic to cover, this clever duo devised a format that distills the essentials of 10 influential cuisines (Chinese, French, Indian, Italian, Japanese, Mexican, Moroccan, Spanish, Thai, Vietnamese) into digestible lessons for the reader.
Each chapter begins with a lengthy profile of a particular country's cuisine, with key fundamentals spelled out via interviews with respected chefs and cookbook authors. Then come recipes (one hundred in all for the book) that enable the reader to tackle the lessons just learned. Dozens of celebrity chefs dot the roster of contributors.
"We've narrowed down the gist of what you need to know about each cuisine in order to retain its spirit in your cooking," Dornenburg and Page say. "In thirty pages per cuisine, we can make you feel like you have just taken an immersion course in that cuisine and our experts will enable you to better reproduce its food and its spirit in your kitchen."
What a godsend. This book will be of value to just about anyone who works in the back of the house or write a menu cooked there. (Restaurant Hospitality, December 2003)

"The New American Chef...explores flavors and techniques in the words of the chefs themselves" —Gael Greene (New York, December 22, 2003)

From the Inside Flap
"With American enthusiasm, these new 'lions in the kitchen' are elevating cooking to a level never attained before in this country."
--Jacques Pepin

Bursting with insights and recipes from an unprecedented collection of America's leading culinary authorities, The New American Chef is the first book to share the secrets of cooking with the vast array of global ingredients and techniques at the fingertips of today's chefs and cooks.

The "incisive, hip writing team" (Publishers Weekly) of Andrew Dornenburg and Karen Page, winners of the James Beard Award for Best Writing on Food for Becoming a Chef, has brought together dozens of top chefs and cookbook authors -- including Mario Batali, Rick Bayless, Daniel Boulud, Alain Ducasse, Julie Sahni, Nina Simonds, Paula Wolfert, and many others - to reveal the essence of ten popular and influential cuisines:

• Chinese
• French
• Indian
• Italian
• Japanese
• Mexican
• Moroccan
• Spanish
• Thai
• Vietnamese

Each inspirational chapter reveals a fundamental lesson that one of these cuisines has to offer, whether it's procuring the best ingredients (Italy), balancing strong flavors and aromatics (Thailand), or using spices (India) and chiles (Mexico) with skill and artistry. Best of all, there are more than 100 recipes to practice and savor -- including Gazpacho Andaluz from Jose Andres of Jaleo, Rock Candy Ginger Short Ribs from Michael Tong of Shun Lee Palace, and Vanilla Flan from Susan Feniger and Mary Sue Milliken of Border Grill. Throughout, Michael Donnelly's exquisite photographs transform the book into a feast for the eyes as well as the palate.

A groundbreaking book comprising a virtual around-the-world cooking school, The New American Chef will make anyone a better cook -- no matter what's on the menu.

Most helpful customer reviews

0 of 0 people found the following review helpful.
Five Stars
By helenfrances allen
Excellent choi e

13 of 14 people found the following review helpful.
A groundbreaking look at 10 influential cuisines.
By A Customer
Unlike the first reviewer of this book, I had no preconceived notions of what The New American Chef "should" or "shouldn't" be. When I recently picked it up, what I found was a surprisingly fresh and insightful look at the subject of international flavors and techniques and how they are influencing today's (and tomorrow's) idea of American cuisine. This is a tribute to the authors' increasingly well-known reputation for going places no other food writers have gone before (and readers of Culinary Artistry won't have to ask what I mean by that!). By their own admission (on p. xiv), the authors' goal "was not to take a comprehensive, encyclopedic approach to these 10 cuisines...Rather, to share some of the underlying tenets each one has to offer." I've never read another cookbook that took on this challenge, and certainly none has so insightfully.
In The New American Chef, the authors manage to "deconstruct" the underlying essence of each of the 10 cuisines they profile. In other words, what makes Japanese cuisine unique? To the authors, it is the cuisine's extraordinary emphasis on seasonality. What makes Italian cuisine unique? The Italian sensibility when selecting ingredients. And so on through Spanish, French, Chinese, Indian, Mexican, Thai, Vietnamese and Moroccan cuisines. Then each chapter underscores that central lesson by providing insights and guidelines and recipes from some of the world's best-respected experts on each of those cuisines (e.g. Mario Batali and Lynne Rossetto Kasper on Italian; Daniel Boulud, Alain Ducasse, and Hubert Keller on French, etc.). The chapters are not cookie-cutter in structure, obviously, because each chapter focuses on a different aspect of cuisine. So there may not be an emphasis in "the order of a menu" in every single chapter, but that is clearly because it is not an important aspect of certain cuisines (for example, Asian cuisines which are served family-style, rather than as a series of courses). Instead, they take about 30 or 40 pages per cuisine to focus in on what makes it unique, and what lessons the reader can take away from that cuisine to apply in their own kitchens, no matter what they're cooking. And I've already taken away useful lessons on working with spices (the focus of the chapter on India) and with chilies (the focus of the chapter on Mexico).
This book is not perfect. The reproduction of the black & white photos in my copy of the book appeared uneven. And some fascinating topics are touched on so briefly that I would have hoped to read much more about them. But I agree with Union Square Cafe chef Michael Romano's comment on the book's back cover that this is truly a "groundbreaking" book for its unique emphasis on distilling the insights and lessons of an incredible array of leading experts. And I'm consoling my frustrated desire to read more about certain subjects with the incredible suggestions for further reading on each of the 10 cuisines provided at the end of every chapter, which in itself may be worth the price of the book.
I highly recommend this book for the intelligent reader who wants to gain either a broad-brush overview of the principles underlying these 10 particular cuisines, or leading experts' astute insights into how to make your own cooking even more flavorful and technically expert through applying these ideas in your own (professional or home) kitchen.

7 of 7 people found the following review helpful.
This years best gift. Even I can entertain with style
By laura day
I have always been stressed about how to create a meal for guests. The New American Chef has changed my life. Beautiful and varied recipes with simple suggestions on presentation has made me a confident chef (dare I call myself by this name) and entertaining a joy. I gave this book to everyone for the holidays from kids going off to their first apartments, newlyweds, my parents, clients and my eleven year old son (who then asked for a kitchen tool as a holiday gift). We love to try the recipes and the book is written in a way that makes you realize why the cooking channel is true entertainment. It reads like an ambrosia of short stories.

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[I417.Ebook] Download Slash: A Punk Magazine from Los Angeles: 1977-1980From Hat & Beard Press

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The legendary punk and new wave alternative weekly magazine Slash was founded in Los Angeles in 1977 by Steve Samiof, and published a total of 29 print issues before its demise in 1980 (though it had a second life as the punk label Slash Records, which was eventually bought by Warner Bros. Records in 1999). In its brief run, Slash defined the punk subculture in Los Angeles and beyond with the comic strip Jimbo by Gary Panter and photographs by Melanie Nissen, the cofounding publisher and longtime photo editor. Writing by Jeffrey Lee Pierce, Chris D., Pleasant Gehman and Claude “Kickboy Face” Bessy explored reggae, blues and rockabilly in addition to punk and new wave.
Slash diagnosed the nascent punk scene’s challenge to the music industry and established its own oppositional voice in the editorial of its very first issue, staking a position against disco, Elvis and concept albums, and declaring: “Enough is enough, partner! About time we squeezed the pus out and sent the filthy rich old farts of rock ’n’ roll to retirement homes in Florida where they belong.”
Slash: A Punk Magazine From Los Angeles, 1977–80 pays homage to the magazine’s legacy with facsimile reproductions of every cover from the publication’s run and reprints of some of the magazine’s best articles and interviews. These are interspersed with new essays, reportage and oral histories from Exene Cervenka, KK Barrett, Gary Panter, Vivien Goldman, Richard Meltzer, Cali Thornhill DeWitt, Chris D., Bryan Ray Turcotte, Chris Morris, Ann Summa and Allan MacDowell, among others, telling the story of this critical chapter in the history of American media.

• Sales Rank: #80210 in Books
• Published on: 2016-07-26
• Original language: English
• Number of items: 1
• Dimensions: 12.00" h x 9.00" w x 1.50" l, .0 pounds
• Binding: Paperback
• 500 pages

Review
...a cultural touchstone… Slash had become an essential part of L.A.’s rising punk movement. (Caroline Miranda The LA Times)

… represents many things, especially a fantastic achievement of restoration. (Camden Joy Bookforum)

Most helpful customer reviews

5 of 5 people found the following review helpful.
Slash lives!!!!!
By Worldclassfad
Phenomenal opportunity to witness L.A.punk scene as it was happening. Tons of great photos worth the price alone. Only frustration lies with the inability to read complete pages from original magazine without the aid of a magnifier (it can be done and it's worth it). Thanks to all who made it happen both times around.

0 of 0 people found the following review helpful.
Five Stars
By Cindy Sharp
Thanks to the folks who published this.

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[H267.Ebook] Ebook Details in Architecture: Creative Detailing

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Extensive research by IMAGES over a number of years pointed to the need for a comprehensive easy to follow guide to architectural details. Details in Architecture 3 depicts drawings and concept sketches alongside succinct summaries, and a photograph of the finished detail. Contained within these informative, beautifully illustrated pages are designs from some of the world's leading architects of residential and commercial spaces. Also available: Details in Architecture 1 1 87549 849 4 Details in Architecture 2 1 86470 038 6 187549832X

• Sales Rank: #2869947 in Books
• Brand: Brand: Images Publishing Dist Ac
• Published on: 2006-07-08
• Original language: English
• Number of items: 1
• Dimensions: 12.19" h x .85" w x 9.22" l, 3.17 pounds
• Binding: Hardcover
• 216 pages

Features

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Softcover, stated Fourth Edition (2009) with protective black leather, wrap around cover ornamented by gold lettering, "Compliments of Watson." This is Volume II of a two-volume set : "Formulation & Production". Formulation & Production takes up formulating and processing systems. This volume looks at fundamental dough and batter processes, and then it delves deep into formulating a vast variety of baked foods from bread, buns and flatbreads to cakes, cookies, muffins and donuts. Fried and griddle items are also covered in detail as are icings and glazes. The second half of Volume 2 comprehensively defines processing systems. From ingredient handling through mixing, makeup, thermal processing, cooling and packaging, these sections bring the reader up to date on the latest technology and define the array of choices and innovations available. Specialty equipment for tortillas, bagels, pretzels and baked snacks and others is also covered. "Baking Science & Technology" was first published in 1952, then again in 1972 and 1988. This book has stood the test of time and continues to be used as a textbook by the industry's leading baking schools and as a daily reference for thousands of bakers and bakery technologists worldwide. It is a testament to the insight and writing ability of its original author, Ernie Pyler. For the 4th edition, Laurie Gorton, executive editor of Baking & Snack has worked on the book for year and a half. She has nearly 35 years experience covering the technical, scientific and business aspects of the grain-based foods industry.

• Sales Rank: #3140138 in Books
• Published on: 2009
• Binding: Paperback
• 782 pages

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[K312.Ebook] Download American English: History, Structure, and Usage, by Julie S. Amberg, Deborah J. Vause

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This lively introduction to the study of language explores American English and its place within contemporary society, highlighting the role of language in our daily lives. Beginning with a definition of language, the text unpacks the basic concepts used in linguistics, placing them in the context of real-life situations. Using examples from popular culture, the authors show how the study of language is relevant to students' experience. Teachers and students will appreciate the book's innovative structure, designed to build an understanding of how different aspects of language work together. A variety of exercises - individual, group, discussion, research - is provided to support every teaching style. Imaginatively organised and fun to use, American English is the ideal guide to language study for students taking the subject as a general education requirement, beginning undergraduates in linguistics, and future teachers of English.

• Sales Rank: #1032592 in Books
• Brand: Brand: Cambridge University Press
• Published on: 2009-10-30
• Original language: English
• Number of items: 1
• Dimensions: 9.72" h x .63" w x 6.85" l, 1.10 pounds
• Binding: Paperback
• 244 pages

Features

• Used Book in Good Condition

Review
'A very user-friendly textbook: the chapters and examples will appeal to a wide range of students of American English, and they will find support in the excellent glossary, tables, thought-provoking exercises, and online links. I will certainly use it.' Kathy Lyday-Lee, Professor of Literature and Linguistics, Elon University

'This all-in-one textbook features a friendly style, informative text boxes, and exercises that will be very attractive to students in an introductory English language course.' Bill Kretzschmar, University of Georgia

About the Author
Julie S. Amberg is Assistant Professor of English and Humanities at York College of Pennsylvania.

Deborah J. Vause is Assistant Professor of English and Humanities at York College of Pennsylvania.

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0 of 2 people found the following review helpful.
Meh
By Harley
The book had a lot of writing already in it. I had to erase a lot of it. Otherwise, the book was in great condition.

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[J368.Ebook] Free Ebook Dirty Money Starter/Beginner (Cambridge English Readers), by Sue Leather

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Award-winning original fiction for learners of English. At seven levels, from Starter to Advanced, this impressive selection of carefully graded readers offers exciting reading for every student's capabilities. Joe lives in Canada, in a beautiful, quiet place. His peace is interrupted one day by the noise of bulldozers excavating near his house. He is told that it's a diamond mine. Joe is a journalist for a local newspaper and his neighbours soon come to ask him to write about the awful noise and destruction. Joe becomes suspicious when his boss won't let him write about it. He starts to investigate the mine, but gets himself in harm's way. Paperback-only version. Also available with Audio CD with complete text recordings from the book.

• Sales Rank: #2004642 in Books
• Brand: Brand: Cambridge University Press
• Published on: 2006-06-19
• Original language: English
• Number of items: 1
• Dimensions: 7.87" h x .20" w x 5.12" l, .13 pounds
• Binding: Paperback
• 32 pages

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[V819.Ebook] Free PDF The Lesser Blessed: A Novel, by Richard Van Camp

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A fresh, funny look at growing up Native in the North, by award-winning author Richard Van Camp.

Larry is a Dogrib Indian growing up in the small northern town of Fort Simmer. His tongue, his hallucinations and his fantasies are hotter than the sun. At sixteen, he loves Iron Maiden, the North and Juliet Hope, the high school "tramp." When Johnny Beck, a Metis from Hay River, moves to town, Larry is ready for almost anything.
In this powerful and often very funny first novel, Richard Van Camp gives us one of the most original teenage characters in fiction. Skinny as spaghetti, nervy and self-deprecating, Larry is an appealing mixture of bravado and vulnerability. His past holds many terrors: an abusive father, blackouts from sniffing gasoline, an accident that killed several of his cousins. But through his friendship with Johnny, he’s ready now to face his memories—and his future.

Marking the debut of an exciting new writer, The Lesser Blessed is an eye-opening depiction of what it is to be a young Native man in the age of AIDS, disillusionment with Catholicism and a growing world consciousness.
A coming-of-age story that any fan of The Catcher in the Rye will enjoy.

• Sales Rank: #594484 in Books
• Brand: Brand: Douglas McIntyre
• Published on: 2004-04-06
• Original language: English
• Number of items: 1
• Dimensions: .40" h x 5.56" w x 8.64" l,
• Binding: Paperback
• 128 pages

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• Used Book in Good Condition

Review
In this powerful and very funny debut novel, author Richard Van Camp gives us one of the most original teenage characters in Canadian fiction... "The Lesser Blessed" is an eye-opening depiction of what it is to be a young Dogrib man in the age of AIDS, disillusionment with Catholicism, and a growing world consciousness. This 20th anniversary edition of a true Canadian literary classic from Douglas & McIntyre is unreservedly recommended." (Midwest Book Review)

"Its halcyon moments are cigarette scorched, and it has teeth―lots of them.
The Lesser Blessed stood apart in 1996, and there has yet to be anything like it." (Booklist)

About the Author
An internationally renowned storyteller and best-selling author,Richard Van Campwas born in Fort Smith, NWT, and is a member of the Dogrib (Tlicho) Dene Nation. He acted as a cultural consultant for CBC Television’sNorth of 60. A graduate of the En’owkin School of Writing in Penticton, he completed his BFA in Writing at the University of Victoria and completed his MFA of Creative Writing at the University of British Columbia. Richard was awarded Storyteller of the Year for both Canada and the US by the Wordcraft Circle of Native Writers and Storytellers.

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1 of 1 people found the following review helpful.
Superb, Edgy and Frank.
By Movie Mother
Sooooo good. Definitely edgy but fine for upper YA.

This is the kind of book that makes me want content labels for YA. The content is keeping it out of YA when so many young readers would get so much out of it.

Literally it ticks pretty much all my boxes – culturally diverse author, culturally diverse lead, lead with a body diversity (he has been badly burned), working class, remote setting. It’s Canadian Content up the wazoo.

And it’s SHORT. Probably less than 40,000 words. And short “chapters” So great for “reluctant”.

An all around win.

0 of 0 people found the following review helpful.
Love it
By Courtney
This book is unbelievable, in a good way! I was required to read it for a class and I'm so glad it was. Van Camp is such a beautiful writer and his characters really come to life in this novel. You feel every emotion when reading this book from frustration, happiness, heartbreak, love, and everything in between! Would definitely recommend, but have a box of tissues near.

0 of 0 people found the following review helpful.
Disappointing
By Bill
Juvenile book written by a juvenile- he must have thought overusing curse words and locker room boys talk would help the narrative, but if failed miserably. Highly disappointed in this book.

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[E734.Ebook] Download Ebook INDIAN IDEA OF FREEDOM: Political Thought of Swami Vivekananda, Aurobindo Ghose, Mahatma Gandhi and Rabindranath Tagore, by DENNIS DALTON

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INDIAN IDEA OF FREEDOM: Political Thought of Swami Vivekananda, Aurobindo Ghose, Mahatma Gandhi and Rabindranath Tagore

Dennis Gilmore Dalton



Copyright Dennis Gilmore Dalton 1982


The book is concerned with the development of the idea of freedom in modern India, particularly in the political and social thought of four major Indian writers, Swami Vivekananda, Aurobindo Ghose, Gandhi, and Rabindranath Tagore. Three major areas of discussion may be distinguished here.

First, there is a consideration of the common ground on which these four thinkers stand. It is argued that they comprise a "school" of modern Indian thought, both because of the purpose that they share, and the fundamental principles on which they all agree. Chief among these principles is that concerning the nature of freedom. Two broad forms of freedom are distinguished: "external" (political and social), and "internal" (moral and spiritual). These two forms are seen as complementary; as corresponding qualities which must both be achieved for freedom to be wholly realised.

Second, the background of the school's thought is briefly discussed. Certain key themes in the writings of prominent nineteenth-century Indian figures are examined, to suggest the nature of the climate of opinion out of which Vivekananda's conception of freedom emerged.

Finally, the greater part of the book is devoted to an analysis of precisely what these four men thought about freedom, and how one of them, Gandhi, carried on experi-ments with his ideas in Indian society and politics. It is argued that while all the members of this school agree on fundamental issues, each made a distinctive contribution to the development of the idea of freedom. Vivekananda's contri�bution arises in the synthesis that he created of various strands of nineteenth-century Indian thought, and which he used in his formulation of a particular conception of freedom. The major aspects of this conception were developed by the other thinkers, each adding new dimensions.


Professor Dennis Dalton – Professor of Political Science at Barnard College, Columbia University; Education: Ph.D., University of London, 1965, Dissertation: "The Idea of Freedom in the Political Thought of Vivekananda, Aurobindo and Tagore."; M.A., University of Chicago, 1962; B.A., Rutgers University, 1960

Awards
Senior Fulbright Scholarship for Research and Teaching in Nepal, 1994-95
Ann Whitney Olin Senior Award for Teaching and Research, 1989-94
Emily Gregory Award for Distinguished Teaching, Barnard College, 1978
American Council of Learned Societies grant for research in South Africa, August 1975
American Philosophical Institute grant for research in India, January-July 1975
American Council of Learned Societies grant for research at the India Office Library, London, England, June-August 1972

• Sales Rank: #2012808 in eBooks
• Published on: 2011-07-11
• Released on: 2011-07-11
• Format: Kindle eBook

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0 of 1 people found the following review helpful.
One of a kind work
By V. Luthra
If you want to research into Indian thought on human freedom in its depth and breadth then grab this book.

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• Sales Rank: #1266375 in Books
• Published on: 2014
• Binding: Spiral-bound
• 115 pages

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1 of 1 people found the following review helpful.
Wish I'd had this fifteen years ago
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I find this book really easy to understand
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Must have for any aspiring banjo player.
By James W.
Good thorough and complete information. More than I expected.
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This Textbook on Indo-European Linguistics is designed as an introduction to the field. It presents current topics and questions in Indo-European linguistics in a clear and informative manner. This is the English translation of the eight edition of the work first published by Hans Krahe and it takes account of more recent research. While Krahe only considered phonology and morphology, the edition also includes a comprehensive account of syntax and lexis. Manfred Mayrhofer assisted with the section of phonology; Matthias Fritz wrote the section on syntax and provided support for the project as a whole.

• Sales Rank: #3014255 in Books
• Published on: 2003-10-22
• Original language: English
• Number of items: 1
• Dimensions: 9.21" h x .94" w x 6.14" l, 1.35 pounds
• Binding: Paperback
• 408 pages

About the Author

"Michael Meier-Brugger" holds the Chair in Comparative and Indo-European Linguistics at the Free University of Berlin, Germany.

"Matthias Fritz" is Research Fellow in the Department of Comparative and Indo-European Linguistics at the Free University of Berlin, Germany.

"Manfred Mayrhofer" is Emeritus Professor of Comparative and Indo-European Linguistics at the University of Vienna, Austria. "

Most helpful customer reviews

36 of 37 people found the following review helpful.
A useful but flawed textbook for students with prior experience
By Christopher Culver
Michael Meier-Brugger's INDO-EUROPEAN LINGUISTICS is a textbook published by Walter De Gruyter that has already gone through eight editions in the original German. New information on phonology was contributed by Manfred Mayrhofer, a section on Proto-Indo-European syntax by M. Fritz, and then the entire enterprise was translated into English by Charles Gertmenian.

This is not an introduction to comparative Indo-European linguistics, for it assumes some prior knowledge of the basics of the field. Many terms, such as ablaut, as used extensively long before they are even defined. If you have no experience with IE linguistics, try a basic introduction such as Lehmann's THEORETICAL BASES or Fortson's INDO-EUROPEAN LANGUAGE AND CULTURE. What Meier-Brugger does is get the student to a higher level of understanding through a more rigorous presentation of concepts and encouragement to seek out papers and monographs. The basic format of the book is an outline: concepts are concisely described, and then followed by a long list of bibliographic citations.

The format doesn't usually permit much in the way of explanation--information in the section on PIE verbal morphology is especially meagre--but the book does shine in several areas. Its description of the very complicated world of nominal morphology, with its varying accentuations and ablaut, is admirable. The last portion of the book, a treatment of the PIE lexicon, has some very entertaining insights into onomastics.

One major complaint I have is that this is a very poorly edited translation. Gertmenian seems to have very hastily translated the German original, judging from the enormous amount of German words left untouched (and Germanisms like "KVK(K)" for "CVC(C)"), and De Gruyter evidently gave the text no significant proofreading because all these would have been spotted and corrected immediately. Another issue I have with the book is that its authors couldn't decide whether to neutrally reflect all schools of scholarship, as in many sections, or take sides, as when they dismiss glottalic theory and the existence of three genders in PIE. Nonetheless, in spite of its problems this is a text worth seeking out for students of Indo-European linguistics, if only for its rich bibliography.

1 of 1 people found the following review helpful.
A thick and incredibly detailed tome, but not for the faint of heart.
By Israel Durland
As an amateur lover and linguistics and a person interested in PIE studies, I find this to be quite the complex book. Despite its short length, it is so jam-packed with information you'd be amazed that it isn't bursting off the pages. Every single branch of IE languages is gone over in this book, the section on PIE phonology noted for individually separating every phoneme in PIE and then giving examples in PIE with reflexes in the daughter languages. The work on nominal morphology is also spectacular, with Br�gger going into the nuts and bolt of PIE's accent system and the ablaut seen in nouns to an extent most other books skim over. The end of the book goes over word formation and lexicon, a rather surprising and welcome addition, as most books, once again, either skim over this info or don't talk about it at all.

Indeed the best way to describe this book is that it provides an incredibly good look on most aspects of PIE. Those wishing to compare how the various IE languages stack up phonology-wise can spend days in the section on the PIE sound system, while those who want to know how nouns worked in the proto-language have the nominal section to pore over. As someone who conlangs and simply wants to know a lot about PIE in one small package, this book is perfect for me, as I can fling open any chapter and read without slogging through Br�gger taking up precious space teaching the un-versed (not that such books are a bad thing--but a book that gives me the info without the lesson is highly useful).

However, this book is not perfect. For one, it is DENSE. Despite purporting to be an introductory textbook, it is by no means one. Br�gger layers thick pages upon pages of text and works at such a blinding pace any beginner would be lost. At the very least, knowledge of linguistics is a must. A background, no matter how faint, in PIE linguistics would also be a great boon. Those who are merely starting from the ground would do well to grab Indo-European Linguistics: An Introduction by James Clackson, or
Indo-European Language and Culture: An Introduction by Benjamin W. Fortson IV.

Second, this book was translated from German, and this is *painfully* obvious. While the translation is perfectly manageable and never devolves into Engrish-level nonsense, Charles Gertmenian, the translator, either saw it fit to get lazy, or didn't have the time. Instead of the common usage of "C" to mean "consonant", this book uses the obviously-imported-from-German K, even though this could have been fixed with ease. In addition, the grammar of the book often blinds you with it's "German-ness"; as someone who has taken it, I can see many times where the order of the English words would nearly correspond to the original German, such as an overuse of V2 word order. For instance, I merely opened the book right now, and came across with a few page flips the sentence "(concerning Vedic ablaut)To the zero grade basic forms, -a- is added a first grade, called Guṇa". What? Was "A first grade, called Guṇa, is added to the zero grade basic forms with -a-?" too much? However, despite my complaints, these are by no means deal-breakers, but any prospective reader should be aware of them. In some cases, Br�gger quotes others--for the large quotations, German ones are translated, but anything else is usually left untranslated (though I presume it was like this in the original work as well). More serious are the odd amount of German words left untranslated, and not even with italics. Usually these are easy enough to deal with...but why were they left untranslated?

(The original language of this also makes the deluge of citations near-useless to those of us who cannot read German at a high level, as nearly all of them are German papers, though this is simply something to be expected from a translated academic book)

Another knock against the book is the surprisingly paltry overview of the verbal system. Br�gger does go over it, but for all the extreme complexity of the PIE verb, he gives it....21 pages. The nominals on the other hand receive 31. The information is not bad, but still rather small. The detail on phonology and nominal morphology more than makes up however.

Finally, though this is minor, despite being labeled as "hardcover" here on Amazon, the book I received was a softcover, albeit one with very high quality paper. It certainly wont fall apart anytime soon.

It should be said that despite all my criticisms of the book, it is still an extremely good book. It simply does not hold one's hand, and while there is lacking polish and bizarre choices sometimes made, Br�gger has supplied a very good in-depth look on PIE, allowing those of us with some knowledge already a chance to reach a higher level. The book also has an incredibly rich bibliography, as sometimes an entire page can be taken up with citations, and the bibliography in the back reaches over 70 pages--hopefully you can read German however. Newbies to the field, however, would do better with the two books I mentioned above.

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