Helpful votes received on reviews: 100% (6 of 6)
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Top Reviewer Ranking: 476,509 - Total Helpful Votes: 6 of 6
The Know-It-All: One Man's Humble Quest to Become &hellip by A. J. Jacobs
5 of 5 people found the following review helpful
This is a great book. I learned about it after reading a few other books in the same "let me temporarily devote my entire life to a marginal activity and then write about it" genre. (Word Freak, Crossworld) This is not meant to be the Reader's Digest abridged version of EB. It's humour, nothing more, nothing less. But as humour, it's hilarious.

In the text, he alternates between tidbits of info from EB, how he uses his newfound knowledge in social situations, his relationship with his wife, and odd side trips that sometimes seem surreal: crossword competition, MENSA meeting, EB headquarters and most improbably, a meeting with Alex Trebek and an appearance on Who Wants To Be A… Read more
Gentlemen's Blood by Barbara Holland
Gentlemen's Blood by Barbara Holland
When I saw this book on the bookstore shelves (in the bargain books section - now I know why) the subject matter sounded intriguing. I was genuinely excited to read it. How wrong I was.

Billing itself as "a history of dueling" it provides no such thing. Sure, all the stories are historical, but that doesn't make it a history. For that I would expect a cohesive narrative or chronological thread to tie all of the smaller stories together. Instead, the many accounts of individual duels remain independent.

Some of them are amusing enough, but one gets the sense that everything you read in here must be taken with a grain of salt. The TRUE details of the stories in here have… Read more
Kitchen Con: Writing on the Restaurant Racket by Trevor White
After all, that is what our generation is all about, according to Trevor White. We read more menus than recipes. Although I somewhat agree with that blanket statement, it seems odd to hear such a criticism coming from a restaurant critic. Here is a person who eats out for a living, encourages people to dine out and admits he knows very little about cooking. Clearly his kitchen experience has not yet been extensive enough to hear that one about the pot and the kettle.

Overall, this book was fluff. Unlike what is promised on the cover there are no major revelations or shocking facts about the restaurant industry. Most of the time, the chapters consisted of unconnected anecdotes and… Read more