Ebook Free Bondi Work, by Paul Freeman

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Bondi Work, by Paul Freeman

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About the Author

Paul Freeman, the leading photographer for the Australian magazine Blue, also penned the biography of out Aussie footballer Ian Roberts, (Random House 1997). He is an international award winning photographer for his advertising campaigns and portrait photography, and is exhibited regularly in his home country Australia.

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Product details

Series: Bondi (Book 3)

Hardcover: 216 pages

Publisher: Paul Freeman Publishing (October 15, 2006)

Language: English

ISBN-10: 0646462105

ISBN-13: 978-0646462103

Product Dimensions:

9.5 x 0.8 x 12.8 inches

Shipping Weight: 3.7 pounds (View shipping rates and policies)

Average Customer Review:

4.0 out of 5 stars

21 customer reviews

Amazon Best Sellers Rank:

#916,862 in Books (See Top 100 in Books)

Paul Freeman's compositions of nude men in abandoned warehouses and industrial spaces is very well done. The nude figure contrasts with the world of metal and manufacturing nicely. Freeman's title comes from the suburb of Sidney where Paul Freeman located models and also conducts some shoots. The use of both color and black and white photography is employed almost to similar effect since the color photographs have muted skin tones against steel grays and iron rust colors found in industrial settings.The models are young muscular fellows and the book includes men of color as well as white men. Some of the poses imply men dressing or undressing for the work day or taking showers at the end of the work day. Many of the fellows are hairy or dirty which works perfectly well with the theme Freeman establishes in the book.The poses are not pornographic but are more natural relaxed photographs. The layout of the book allows for full page images repeatedly with other pages showing groupings of multiple smaller images. He is an accomplished photographer and the models are beautiful in this industrial setting.

Who would have ever predicted that the beginning of the 21 century would be over saturated with glossy, hard cover, expensively produced books on the subject of male physical appeal.UNfortunately,95 percent of the wet-dream books are silly,ridiculously self-conscious, theatrically staged attempts at erotica with pouty male models & eager to cash-in cameraqueers referencing female pinup poses and attitudes more than anything else. Both Betty Page and Marilyn Monroe were queens of the erotic pose, but men should never mimic them. The vast majority of the books also look like it were shot by the same cameracrew and staged by the same stylist. One body type, one facial structure, 2 maybe 3 basic poses. Very mind numbingly unimaginative.But once in a great, long, while, a book of man-pics comes along that successfully creates a sexy, fantasy universe populated by attractive men going about the daily job of just being masculine (in the blue collar sense). Casting the subjects is the most important (after two decades of obvious,gay-icon types they are, naturally, no longer sexy) followed by the unwavering (butch)taste of the photographer.Although the images are staged (as opposed to documentary),there's a ease and a naturalness about the images that's refreshingly attractive. The use of natural light, butch/gritty locations, the relaxed facial expressions (instead of forced seductive cliche' stare-downs) to and the UN-beefcake poses work well. I can only imagine what these books have done for Bondi-eye-candy-tourism in Australia.

I now own the entire 'Bondi' series and 'Outback' series. Bondi Work is my favourite so far!The men are rugged, muscular, physical 'imperfections' (hardly an appropriate term but I can't think of another) still visible. There are a number of posed shots, but a decent selection where the men seem to interact with themselves, each other, and their environment. They are seen in various states of undress, including full nudes.The men are not stylised or manscaped - they demonstrate the beauty of their entire bodies in its raw and natural state.It doesn't hurt that one of my all time favourite images comes from this book!The book is erotic but not explicitly sexualised, the photos artistic and never pornographic. A PERFECT coffee table book.Just note that it can be hard to get your hands on - I tried other retailers before amazon but they all said they had to order it in from other locations.There are so many photographers around but I must admit that I have a soft spot for Mr Freeman.Another great collection, my favourite to date.

This is another in the great line of Bondi books Paul Freeman has released. It's just as perfect as the others in the series. The models are beautiful and allowed to be "real" men which makes the book so much more sensual than any of the other male photography books on the market by other photographers. While I find the Outback series to be my favorite, you can't go wrong with this beautiful series!

Amazing work. This collection of photographs celebrates the rugged and masculine male body. It brings beauty to it that is overlooked or overshadowed in pornography, and it was nice to just see men being...men!So often are women depicted in a way in which their bodies are celebrated, so it was nice to see the male body getting this kind of attention.If you're wondering whether you're gay or not, your question will be answered after looking through these photographs. :-)

This is a very underrated Paul Freeman book. The photographs are excellent and for the most part look at least if not more natural that Bondi Classic. The men are beautiful and the settings and surroundings are terrific. This book will eventually surpass other Freeman books in popularity and collectibility because it is so good.

I've purchased photo books like this one before, but this is really awesome. All the models look really masculine, even in non-so-masculine positions. Their body seems pretty natural, not the typical all day gym body type. It's a great book for those of you who'd like to start a collection (I already have a good number of these)

Great photos! This was my first of Paul's work. I'm a fan for life. Plus he's really cool to his fans. Check out his site. I need to save up for the rest. "Gotta catch 'em all!"

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Download Time to Get Tough: Making America #1 Again, by Donald J. Trump

Download Time to Get Tough: Making America #1 Again, by Donald J. Trump

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Time to Get Tough: Making America #1 Again, by Donald J. Trump

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From the Inside Flap

From Donald J. Trump’s Time to Get Tough“I love America. I’m saddened by what I see happening to our country. We’re being humiliated, pushed around, disrespected, and badly abused. Obama was a leftist experiment that has failed and gone horribly wrong, and everyone knows it. Even friends of mine who voted for the guy privately admit that he’s been a huge disappointment. We cannot afford four more years of this mess. Our children’s futures are on the line—and we have to come through for them. We have to get tough so that our country can be great again.”

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From the Back Cover

From Donald J. Trump’s Time to Get Tough?I love America. I’m saddened by what I see happening to our country. We’re being humiliated, pushed around, disrespected, and badly abused. Obama was a leftist experiment that has failed and gone horribly wrong, and everyone knows it. Even friends of mine who voted for the guy privately admit that he’s been a huge disappointment. We cannot afford four more years of this mess. Our children’s futures are on the line?and we have to come through for them. We have to get tough so that our country can be great again.”

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Product details

Hardcover: 256 pages

Publisher: Regnery Publishing; First Edition edition (December 5, 2011)

Language: English

ISBN-10: 1596987731

ISBN-13: 978-1596987739

Product Dimensions:

6.2 x 0.8 x 9.2 inches

Shipping Weight: 14.4 ounces (View shipping rates and policies)

Average Customer Review:

4.5 out of 5 stars

596 customer reviews

Amazon Best Sellers Rank:

#502,633 in Books (See Top 100 in Books)

I always wondered how I would deal with international politics and war. Trump provides some simple, common sense, easy to understand solutions. Like the war in Iraq. The U.S. was their police for them and we did it for free. If we do decide to fight other people's wars for them, they should at least pay us for our services. Instead we walked away with thousands of dead soldiers and a huge debt we have yet to pay. Bush really blew it there. The book is short with a large portion of it dedicated to citations and references.

The news media is so full of false propaganda about Donald Trump, that it is hard to learn what he really thinks and wants to do. I consider myself politically neutral and my interests are simply learning the truth without bias. When the news media is so obviously one-sided, in their reporting about Trump, yet he gets elected anyway, then there is obviously a side to Trump we are not hearing.When it comes to established journalistic values, the principle of reporting the facts neutrally and equally from both sides of the argument has been totally ignored in the main-stream media. When the "news" is so obviously and blatantly one-sided, you can only call it "propaganda" and that is when many people disregard the bias and look for facts that are being kept from them. It is always best to go to the original sources and what could be more original than to read what Trump himself says about what he would do as president.This book was originally written in 2011 and has been updated for 2016 (at least in the Kindle edition that I read). Of all the books Trump wrote, this is the most relevant to his job as president. In my opinion, everybody interested in American politics should read this. Those on the left should read this so that they can better understand who they are up against, while those on the right can learn a lot more about what Trump really stands for. This book is educational to all, irrespective of your politics. It also makes you realize just how false the news media has been reporting on him.Trump candidly explains his views on a wide range of current topics and explains his views on topics like global-warming, the wars constantly being waged, Obamacare, how he wants to get America back to work. That he does not want to cut the world off from trading with the USA, he just wants fair-trade. This book really gives you a good impression about how Trump thinks and it allows you to understand better his actions, today.I certainly do not agree with everything he does, but I do value learning how he really thinks in a way untainted by those who want to destroy him. This book helps to balance out the bias against him.So where can you find more balanced news? In my opinion, you can forget most of the main-stream media. The website "Global Research" has a lot of balanced academically backed reports, they are a lot more neutral than most. If you have not yet looked at "RT," then give them a try. They are constantly being accused of being the "Russian Propaganda" channel, but in my opinion, they are much more neutral and do report both sides of the argument. I have been heavily fact-checking all news media and I have yet to see a report on RT that was not accurate, based on the information available at the time. Their bias is that they also report the Russian point-of-view as well as that of the west. No wonder that those that constantly want to attack Trump are afraid of RT that is simply reporting the facts and pointing out the biased reporting in other media.Let me point out that I am British and had no vote in the US elections. I have no affiliation with any political party or news media organization. I am simply interested in having a balanced fact-based world view.

Donald Trump lays out his vision of what is right and wrong in the US and how to fix what is wrong. While this book was written 7 years ago, Trumps beliefs have not substantially changed nor have his solutions. This is a good book to read to understand what President Trump is doing and why he is doing it.

Written back in 2011, Trump was putting forth the same critical issues then that he is now. America First!

Everyone has their panties all bunched up over Trump and what they think he is doing. This book is not new it has been out for a while, but if you read it and understand all his talking points is will show you exactly what he is doing. He has been telling everyone & writing about it for some time now and the MSM acts so shocked about his actions. A great book for anyone that wants to understand what’s going on.

Love the Donald!

Ok.. MAGA message as predicted.., We do need to have a healthier economy of we want to succeed. When we are stronger we can then help others more efficiently.

In this book Donald Trump explains what he is doing as President & why it is good for America. I highly recommend this book to everyone especially “Trump haters”. The media has convinced you President Trump is an “out of control idiot”. This book dispels those ideas and makes a reasonable person appreciate what the President is accomplishing for us and our children.

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Free PDF Torture GardenBy Octave Mirbeau

Free PDF Torture GardenBy Octave Mirbeau

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Torture GardenBy Octave Mirbeau

Free PDF Torture GardenBy Octave Mirbeau

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"To the priests, the soldiers, the judges, to those people who educate, instruct and govern men, I dedicate these pages of Murder and Blood." There is an allegory about the hypocrisy of European 'civilisation' and about the 'Law of Murder'. There is also a denunciation of bloody French and English colonialism and a ferocious attack on what Mirbeau saw as the corrupt morality of bourgeois capitalist society and the state, which he believed were based on murder. Little seems to have changed since then and his indictment could just as well be directed at the horrors of the Nazi regime or more recent events in Abu Graib and Guantanamo Bay. www.victorian-erotica.org

• Sales Rank: #1938916 in Books
• Published on: 1899-06-01
• Original language: English
• Number of items: 1
• Dimensions: 8.50" h x .29" w x 5.50" l, .34 pounds
• Binding: Paperback
• 128 pages

About the Author

Octave Mirbeau (1848-1917) was a French playwright, journalist, novelist, and staunch supporter of the anarchist cause in France. His work was influenced by many, especially Moliere and Dostoyevsky. He was also a lover of art and was one of the earliest supporters of Van Gogh, Pissarro, and Rodin.

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Ebook Salumi: The Craft of Italian Dry Curing, by Michael Ruhlman

Ebook Salumi: The Craft of Italian Dry Curing, by Michael Ruhlman

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Salumi: The Craft of Italian Dry Curing, by Michael Ruhlman

Ebook Salumi: The Craft of Italian Dry Curing, by Michael Ruhlman

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Review

“Good food writing, like good travel writing, ought to be interesting enough to be enjoyed for its own sake, even if the subject turns out not to be some misty romantic destination or some fabulously exotic cuisine. ...Thus anyone who has ever enjoyed a really good slice of salami, prosciutto, sopressata, mortadella or capocola will thoroughly appreciate Salumi, Michael Ruhlman and Brian Polcyn's comprehensive guide to the ancient Italian art of dry-curing meat. ...The authors unravel... many...culinary mysteries and―along with giving detailed, from-scratch recipes for more 100 varieties of salumi―include helpful information on equipment, prep techniques and ingredient sources.” - Aram Bakshian Jr., Wall Street Journal

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About the Author

Michael Ruhlman has written and coauthored many bestsellers, among them The Soul of a Chef, The French Laundry Cookbook, Ratio, and other books. He lives in New York City and Providence, Rhode Island, with his wife, Ann Hood.Brian Polcyn is the former chef/owner of Forest Grill and Five Lakes Grill, among other Detroit-area restaurants, and he is a professor of charcuterie at Schoolcraft College in Michigan.

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Product details

Hardcover: 288 pages

Publisher: W. W. Norton & Company; 1st edition (August 27, 2012)

Language: English

ISBN-10: 0393068595

ISBN-13: 978-0393068597

Product Dimensions:

8.4 x 1 x 10.3 inches

Shipping Weight: 2.1 pounds (View shipping rates and policies)

Average Customer Review:

4.5 out of 5 stars

107 customer reviews

Amazon Best Sellers Rank:

#33,816 in Books (See Top 100 in Books)

It's great finally to have a book in English dedicated to the subject of Italian cured meats, but - since it's the only book we're likely to have - it's disappointing that's it's not better.In several respects, this book does improve on their Charcuterie book. First, they no longer recommend the grinder attachment for the Kitchen Aid mixer, since it can't handle partially frozen meat, the auger churns it too much, and its dull blades smear rather than shear the fat, all resulting in sausages with poor texture. If they'd `fessed up about this 7 years ago, they'd have saved aspiring sausage makers a lot of frustration.Second, their salami recipes now say that the meat should sit for up to a day after salting and grinding, before finally mixing and stuffing . This extra step allows the salt to extract myosin (a protein in meat, like the gluten in wheat), which makes for a good "bind" in the final product.But in other respects, this book reads like time has stood still or the authors have missed out on new developments.For curing whole muscles, they continue to rely on the traditional "salt-box" method, where the meat is simply kept covered with salt, one day for each couple of pounds. The fact that they equate 2 pounds to 1 kilogram (when it's actually 0.9) tells you a lot about the imprecision of this method. A better method, which yields more consistent results and won't have you going through boxes of salt is equilibrium brining. Once you know how much salt is to your liking, you weigh the meat (plus whatever liquid you're adding), use your ratio to calculate the amount of salt needed (I like .25 oz or 7 g per pound), and then hold it in a vacuum or Ziploc bag until the salt has been absorbed and the brine and the meat reach "equilibrium," injecting larger muscles with the cure.You'll also find no mention of sodium phosphates, even though they've long been available from their favorite supply house, Butcher-Packer. As other recent books, such as Modernist Cuisine, explain, sodium phosphates are a useful additive for dissolving myosin and accelerating the development of a cured flavor. Similarly, you'll find no mention of vacuum-sealing, sous vide, or even the use of a simple temperature controller to create a precisely calibrated water bath.And if you found some of the recipes in Charcuterie to be unpalatably salty (and I have quite a salt tooth), be warned: the amount of salt called for in Salumi is even higher, as much as 50% higher (consistently 3% of the mix, including curing salt).Most distressing is their continued reliance on a single strain of bacterial culture to ferment all their salami: Bactoferm F-RM-52 (the strain they recommend on page 65). As Butcher-Packer's website explains, F-RM-52 is "the culture recommended for the production of traditional North European types of fermented, dry sausages with a sourly [sic] flavor note." Even Ruhlman and Polcyn confess that the lactic acid produced by this culture results "in a tanginess that is slightly overbearing" (p. 68).Of course it is! This strain is designed to produce the strong sourness characteristic of German fermented sausages and is simply unsuited to making salami. The Christian Hansen culture formulated for southern European types of salami is T-SP-X, and it has been available from Butcher-Packer for about 5 years now. Other recent books on fermented sausages, such as those by Stanley Marianski, recognize that this is the appropriate culture for Italian salami.Similarly, the ingredients called for by the recipes are perplexing. Trapani sea salt is recommended, as "an Italian sea salt from Sicily used all over Italy," but then they freely acknowledge that other ingredients they use a lot in their recipes, such as paprika, are actually uncommon in Italy. For example, their recipe for nduja calls for La Vera pimentón from Spain. If they're calling it "Nduja di Calabria," shouldn't they use actual Calabrian chili peppers, which are now readily available in this country (from The Sausage Debauchery, for example, which is listed among their Resources)?Aside from such lapses or oddities, the book is simply skimpy on meat and long on filler. Those hoping to make Italian salami will find less than 75 pages of recipes, and even these are padded. The steps in making a salame hardly change from recipe to recipe (a different diameter die for the grind, a different diameter casing for the stuffing), yet the authors write out all the steps in full each time, ensuring each recipe fills up 2 pages. And some recipes are basically repetitions. On page 139, they have a recipe for Salamini Cacciatore, calling for equal portions of pork shoulder and wild boar. On page 155, is a recipe for Salsicca di Cinghiale Crudo, which is identical in all its seasonings, just altering the ratio 3 to 1 in favor of the boar and calling for beef middles instead of hog casings. A two-sentence note to one recipe, suggesting this variation, would have sufficed.And the final section of the book is dedicated to "cooking with and serving salumi," with recipes for crostini, roasted garlic, pesto, pizza, chicken stock... Seriously? It's hard for me to believe that anyone who's fanatic enough about Italian food to break down a pig and cure their own pancetta or guanciale could need a recipe for crostini or spaghetti carbonara. Their recipe for serving prosciutto or coppa with fruit says "We have no specific instructions here other than finding excellent ingredients. In terms of quantities, use common sense... Put all the ingredients out on a cutting board, or arrange the ingredients on small plates..." Such "recipes" simply don't deserve the 63 pages that they take up.11/21/12Since many readers give this book 4 and 5 stars, some may have found my review unduly harsh and "pedantic." I freely admit to being a hard grader. But other readers have pointed out even more serious errors than ones I noted.Writing about guanciale (on p. 88), they say "You can use sodium nitrite here if you wish, for a more bacony, pancetta-like flavor, using 0.25% of the weight of the meat . . . about 1/4 ounce for 5 pounds, or 6 grams for 2 kilograms of meat." This error is repeated on p. 68, in their introduction to dry-curing, where they say, "We believe . . . 0.25% sodium nitrate relative to the weight of the meat to be ideal."If you follow this advice and add 0.25% sodium nitrate or nitrite relative to the weight of the meat, you will be adding 16 TIMES MORE THAN THE USDA ALLOWS AND APPROACHING LEVELS THAT ARE TOXIC. (As the authors note on p 63, 7.1 grams is the toxicity level for a person weighing 220 pounds.) Anyone familiar with curing salts will understand that they are referring instead to pre-mixed cures, cure #2 (which contains 5.67% sodium nitrite and 3.63% sodium nitrate) and cure #1 (which contains 6.25% sodium nitrite or 1/16 exactly) respectively. But for a novice who takes them at their word and makes nitrates/nitrites 0.25% of the mix, this could be a fatal mistake.It's one thing to pad the book out and fail to mention things that could make the salumi better. It's another thing entirely to be inaccurate in your terminology in a way that could lead someone to poison themselves.

When you are taking on the task of dry curing meats, you want to be sure you are safely doing so. While I loved "Charcuterie", and was very excited to get my hands on "Salumi", I was disappointed, like many others, with the obvious lack of detailed editing and recipe testing in Salumi. I won't point out again what others have already pointed out, but I will add that the very first recipe that I was planning to make was the "Speck" recipe in the book, and found a couple of errors. The recipe gives the weight of the meat to be cured at a "4500 gram Pork Shoulder", which gives us the starting point to the rest of the recipe (which is based on the weight of the meat.) He then gives the salt cure measurements, which consist of "225 grams of salt (8.5% of the weight of meat)"...the problem is that 225 grams is only 5% of the weight of the 4500 gram shoulder they are curing, not 8.5%. This calls into question the rest of the cure, including the pink salt and other ingredients (are they based on the weight of meat or the weight of salt?).Also, in the same recipe, the description of the recipe states that "Ours is heavily seasoned with pepper, bay leaf, juniper, nutmeg and cinnamon."...yet there is no cinnamon in the recipe at all. This, again, was the first recipe I've tried in the book, and found 2 errors...I'm a bit hesitant to try others.I emailed Michael Ruhlman on Nov. 11 to inform him about the errors I've found, but never did ger a reply.I do hope that the second printing of this book fixes the errors that I have found, as well as the ones others have found, as I think this could have been a good book. I do not recommend buying it until then.

What a great book.I can’t wait to raise some porkers and start.

This book lays out step by step what you need to do to make home made dry cured meats. It has easy to understand instructions and goes into the why's behind what you are doing. Have have made 2 types of salumi since buying the book and both came out fantastic.

Love this book!

Michael Ruhlman. What else do you need to know.

Thank god they finally recommended not using a Kitchen Aid grinder/stuffer, but the book could have easily been 100 pages shorter if they'd have spent two paragraphs explaining the simple grinding method and salt box method rather than re-printing the same instructions for each recipe. The final third of the book, dedicated to serving suggestions, offers nothing new in realm of salumi parings. While the resources section is helpful, actual photography of tying and butchery methods would have been more helpful than hand drawn illustrations, a good chunk of the book is spent romantically writing about time they'd spent in Itally. I could do without the bragging of your dream vacations. I've met both Mike and Brian, and they're great guys. However, this book seems to be more about them lamenting on the "research," their publisher funded than telling the reader how to make the best salumi. Perhaps their publisher forced them to dumb it down for a wider audience, but I'd rather reference a Marianski brothers' book than look to this one for guidance.

Not what I was expecting.

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Salumi: The Craft of Italian Dry Curing, by Michael Ruhlman PDF

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Salumi: The Craft of Italian Dry Curing, by Michael Ruhlman PDF

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