Review of Old-Time Makers of Medicine (Kindle Edition)

This book was written in 1911 and is about doctors and others who practiced medicine from early christian times to the 15th century. It focuses more on the lives of the doctors than on how they practiced medicine, but there is still some description of how surgery was performed, how dental work was done, the ingredients of medicines, things like that. There are chapters on individual physicians and groups of physicians, medical schools and dentistry. There are 2 appendices about how the advancement of science helped medicine. The table of contents is active, and there are footnotes at the end of the book. The writing is a bit dry, but there is lots of material here for anyone who is interested in how the knowledge of medicine increased prior to the Renaissance.

Product Description
Great physicians in early Christian times -- Great Jewish physicians -- Maimonides -- Great Arabian physicians -- The medical school at Salerno -- Constantine Africanus -- Medieval women physicians -- Mondino and the medical school of Bologna -- Great surgeons of the medieval universities -- Guy de Chauliac -- Medieval dentistry: Giovanni of Arcoli -- Cusanus and the first suggestion of laboratory methods in medicine -- Basil Valentine, last of the alchemists, first of the chemists -- Appendices: St. Luke, the physician. Science at the medieval universities. Medieval popularization of science.

About the Author
James Joseph Walsh (1865 to 1942) was an American physician and author. Born in New York City, he graduated from Fordham College in 1884 and earned his medical degree from the University of Pennsylvania in 1895. After postgraduate work in Paris, Vienna and Berlin he settled in New York. In addition to contributing to the New International Encyclopedia and to medical and other journals, he also published a variety of popular works.

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Review of Flour Power: A Guide To Modern Home Grain Milling (Paperback)

I'm a bread-baking microbiologist with a different take on this book. One reviewer thought it had too much info but I think when an author examines a topic microscopically - without leaving a
who-what-where-when-why question about any aspect - the reader can't lose. And even if you happened to decide milling wasn't for you (a possibility another reviewer speculated about), the book is still a treasure trove of tidbits, details, history and how-to's that make for satisfying reading on a hot-tea evening.

Once I got my mill (I took one of the "quick-pick" options the author provided.) and some good high-protein wheat (I'm lucky to have the legendary Bob's Red Mill within driving distance.), it
was surprisingly easy to get bread without a hassle every three days or so. Although the bread machine makes a crust slightly thicker than I like, the rest of the bread is incredible and it's truly a time-saver. As the author of this book stresses, it's not the milling that takes time, it's the bread making.

Another book I recommend to real gourmet bakers (the kind who wouldn't stoop to a bread machine) for some delicious and heart-healthy ways to use home-milled grains is "Mediterranean
Grains and Greens" by Paula Wolfert. Similarly well written and detailed, it provides a tantalizing glimpse of a whole new realm of possibilities for using whole grains (and greens).

Product Description
The only book written on modern home grain milling. This book manages to present a technical topic in a fascinating and entertaining way. Unusually detailed and littered with historical tidbits. Includes mill selection criteria, an education on bread wheats, secrets for making deliciously light whole meal breads, and purchasing contacts for dozens of grain mills, plus oat rollers and bread wheats.



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