PDF Download The Racing Driver: The Theory and Practice of Fast Driving

PDF Download The Racing Driver: The Theory and Practice of Fast Driving

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The Racing Driver: The Theory and Practice of Fast Driving

PDF Download The Racing Driver: The Theory and Practice of Fast Driving

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Review

Packed with anecdotes about the biggest names from racing's golden age, The Racing Driver, originally published in 1958, remains a lively guide to the how and why of fast driving. --Esquire Magazine[A] superb, legendary work...readers who have a passion for motorsports will find [this book] an absolute treasure... --Road & Track..one of the most absorbing motor racing books ever written . . . Fantastic stuff! --Sports Car Illustrated

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Product details

Paperback: 227 pages

Publisher: Bentley Publishers; illustrated edition edition (January 1, 1959)

Language: English

ISBN-10: 0837602017

ISBN-13: 978-0837602011

Product Dimensions:

5.5 x 0.5 x 8.5 inches

Shipping Weight: 10.6 ounces (View shipping rates and policies)

Average Customer Review:

4.0 out of 5 stars

11 customer reviews

Amazon Best Sellers Rank:

#839,128 in Books (See Top 100 in Books)

I feel like the title of this book should be "The Racing Navigator: Why I think Stirling Moss is a Natural Racer." I was really looking forward to getting this book and learning the technical aspects of racing the open air grand prix cars of the 50's (or cars in general), but what I got was mostly anecdotal references to why the author thinks Stirling Moss did this or that and observations from the navigator's seat. There is an especially odd section where he talks about speaking in tenths to describe racing conditions that essentially has nothing to do with racing theory or practice. Just when you think things are going to get informative, the author reflects on how he a driver got into a situation and confidently got out of it, but leaving all the details out and attributing it to some sort of ethereal property of the driver. I gave it 3 starts because as a historical reference it's pretty good, but it's severely lacking in both the theory and practice of fast driving.

Fascinating account of a guy that rode with the best race car drivers (as a navigator on public road courses) and motorcycle riders (in a side car). Explains his personal point of view as to why he would put his life in the hands of others. Admits he was not at the driver's talent level then humbly gives what seems an objective point of view explaining why they were so great. Written with a slight personal element that makes you feel like you are there. One of the best historical type books by a person who did it and apparently did NOT rely on ghost writers to tell it in the vein of today's fan type vanity books. In its own way as good as Mark Donohue's "The Unfair Advantage".Gives a great explanations of power oversteer which hangs the rear end of the car out to help steer it through a turn as was used in racing by only the best drivers in his period of history.

I bought the book for 2 reasons, races and Dennis Jenkinson, a master on writing.The surprise was an interview with Ayrton Senna done by Jenkinson himself, included on last pages of the book.Absolutelly marvelous questions and answers, and never published here in Brazil.There are many good historic pictures and some didatic drawings to make even greater a great text.

This is the book that got my into driving and into a Miata. Thank Denis

Book was definitley not the one shown as for sale

A classic indeed! Denis lets you feel like you are right there. Then he gives a detailed explanation of what happeds when and why!

Owned a copy as a young man. Got another copy when that one became too dog-eared to use.

Denis Jenkinson was privileged to be the co-driver to Stirling Moss during the 1955 Mille Miglia so his experience in motor racing, as well as his journalism skills, makes this an accurate and well written book. It is a slice of history and so the reprint is necessary reading for anyone who cares for the sport.

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Ebook Roast Chicken and Other Stories: A Recipe Book, by Simon Hopkinson

Ebook Roast Chicken and Other Stories: A Recipe Book, by Simon Hopkinson

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Roast Chicken and Other Stories: A Recipe Book, by Simon Hopkinson

Ebook Roast Chicken and Other Stories: A Recipe Book, by Simon Hopkinson

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Simon Hopkinson's 40 favourite ingredients include such everyday basics as potatoes, chicken and cod as well as more exotic foods such as asparagus and truffles. The book is arranged alphabetically with a chapter on each food. Unable to hide his great love of food, Hopkinson writes about why he likes each particular ingredient, and gives sesnsible advice on quality, variety and good cooking principles together with a selection of his recipes. The book is aimed at home cooks and all the recipes can be prepared by anyone with basic cooking skills. From grilled aubergine with pesto to roast chicken and homemade ice-cream, Simon Hopkinson's food is designed to please rather than simply impress.

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Product details

Paperback: 224 pages

Publisher: Ebury Pr (December 1, 1996)

Language: English

ISBN-10: 0091812747

ISBN-13: 978-0091812744

Product Dimensions:

6.2 x 0.8 x 8.5 inches

Shipping Weight: 1.2 pounds

Average Customer Review:

4.1 out of 5 stars

35 customer reviews

Amazon Best Sellers Rank:

#727,343 in Books (See Top 100 in Books)

(My 5-star reviews are few and far between.)I got this book three years ago; read it cover-to-cover in one sitting, loving every page, but for some reason never cooked from it until last week, when I made the roast chicken. It's no doubt best to start with a chicken that actually had a life, rather than the factory-raised and infinitely-parsed "free-range organic" bird that I had to resort to, but the result was brilliant, anyway. (See Michael Pollan if you need help understanding "free-range organic", "naturally-nested", "cage-free", or any other of the all-but-meaningless terms the American Food Machine has lobbied and muscled its way into ownership of.)But the roast chicken is just excellent roast chicken. The parsley soup is beyond imagining. Here's the ingredient list: butter, parsley, leek, chicken stock, potato, cream. But the parsley is actually three ingredients prepared in different ways, each designed to play up a different chord of the full parsley sound. The result is ... parsley, as imagined by God. My two guests (rather sniffy food-snobs, much like myself to be candid) were struck dumb, and declared it the best thing I'd ever made......until this afternoon, when one, feeling peckish, reached for the leftovers, which I'd serendipitously saved in an Old-Fashioned glass. It was by then parsley mousse, and even better.(Recipe note: It can be improved by exactly one tablespoon of fish sauce, believe it or not. It rounds and fills it out without giving a hint to its own presence. My usual "invisible body-builder" is trace amounts of peanut butter, but that's too coarse for this delicate recipe.)My mind is now in overdrive, utterly inspired by that one recipe. What would similar treatment do for cilantro ... sorrel ... watercress? I plan to serve it again in a few days' time, this time also infusing some parsley oil to add green globules of garnish, but am also dreaming of inventing potato ice cream and serving "cold parsley soup with potato dumplings", all covered with a drizzle of beetroot oil instead of raspberry syrup. That's the sort of way this book might get you thinking. If you pulled it off, you might then start to dream of castles in Spain, or at least famous restaurateurs...Ahem! Back to the cookbook review. Some of his ingredients seem strangely ... amateurish, for one so insistent on pure, simple ingredients. Sure you can get "Tom Yum cubes" in any Asian store here, but in the same store you could also get fresh lemongrass and galangal and shrimp paste, and blow Mr. Hopkinson's recipe for cilantro and coconut soup away with actual tom yum paste, made fresh with a blender and five minutes work.This IS a cookbook review. I'm trying to accurately describe the effect this marvellous book has had on me, and might well have on you, if you let it. I probably won't try any of the brain recipes, either (been there; done that: brains taste rather chemically-unpleasant-acidy), but I WILL steel myself and reapproach tripe, at least. It'll no doubt taste of cow's stomach, as imagined by God, but hey: we only live once...

I happened to stumble on a description of this book somewhere and read it was recently reprinted and was rated the most popular cook book in England. I can see why it's so popular. A pleasure to read, not just for the recipes, which are a mixture of western European classics, English 'comfort foods' and a few more contemporary recipes from the 70's era. It's the stories in this book that make it so endearing. This book is an obvious labor of love.I like that the author chose to share his favorite foods with us. In my opinion the best part of this cook book is the stories he tells about each recipe, how he discovered it and his experiences in the pleasures of enjoying a well made meal. This is not a book meant to impress, it's a sharing of the joys of cooking and eating from the author's heart.A few of his recipes will seem very foreign to the American palate and some of his cooking directions may take a bit of getting used to for the less experienced American cook. In some cases he gives very clear directions and in other cases he assumes you know what you're doing and the directions are more sparse. Still, don't be intimidated by my description here. This is worth having in your kitchen.All in all, a pure delight.

I bought this book for my Kindle and loved it so much, I'm getting the print version so I can more easily carry all the glorious recipes into the kitchen. Simon Hopkinson's writing is breathtakingly brilliant. I have read many passages over and over again, marveling at his skill. Sometimes people ask who would you like to invite for dinner. I just wish I could invite Simon Hopkinson to share my table as I feel so happy to have shared his.

Do any of you recall what M.F.K. Fisher said about a certain kinds of writing about food? Refer to the first chapter of her 1937 'Serve It Forth'; included in the compilation 'The Art of Eating'. Mr. Hopkins' work manages to totter and crumple amongst his experiences and preferences, sometimes evoking appreciation or a chuckle. The recipes are not bad, merely not that necessary if you are an experienced cook. Newish or learning cooks will be better served by purchasing the two volume "Mastering the Art of French Cooking" by Julie Child, a pre-1980's edition of Joy of Cooking, and one of Mark Bittman's 'How to Cook Everything' books. If you want to give a novice cook some food history and appreciation, with recipes, Raymond Sokolov's 'The Cooks Canon' is a better choice.

Wasn't for me.

I had read about this book when it came out, but never followed up. I saw it on Amazon on sale and bought it for me and one for my sister. It is good reading, even if you never make the recipes. Hopkinson has a definite viewpoint on food. He makes you look at ingredients differently. Try it, you'll like it or at least think about some foods in a new way.

This is a cookbook written almost as a novel. The way Simon writes allows the reader to visualize the process and sense the full cooking experience.

Really good cookbook. It breaks down recipes by star ingredients, but the highlight is the insightful essays accompanying the recipes.

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Free Download The Astrophotography Planner: 2019-2020 Edition, by Charles Bracken

Free Download The Astrophotography Planner: 2019-2020 Edition, by Charles Bracken

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The Astrophotography Planner: 2019-2020 Edition, by Charles Bracken

Free Download The Astrophotography Planner: 2019-2020 Edition, by Charles Bracken

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Product details

Paperback: 93 pages

Publisher: Deep-sky Publishing (January 13, 2019)

Language: English

ISBN-10: 0999470914

ISBN-13: 978-0999470916

Product Dimensions:

8.5 x 0.2 x 11 inches

Shipping Weight: 10.7 ounces (View shipping rates and policies)

Average Customer Review:

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Amazon Best Sellers Rank:

#326,895 in Books (See Top 100 in Books)

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