<p>Poker is a game of many skills and to become an expert poker player you need to master them all. They include selecting hands, playing position, projecting the proper image, and reading hands. However, many players who have mastered most of these skills still do poorly--at best they are small winners at lower limits. When they step up in limit and challenge the better players, they almost always fail. You see, having the skills is one thing, putting them all together is another. As the text will show, winning poker requires a lot of thinking as well as a thorough and systematic approach to the game, and that is what this book is about.</p>

Inside the Poker Mind: Essays on Hold 'em and General Poker Concepts (Poker Psychology Books)

Humor & Entertainment

SKLANSKY, DAVID

Feeney, John

Puzzles & Games

Two Plus Two

John Feeney, best known for his landmark documentary films and still photography that have chronicled much of Egypt’s life and many of its greater and lesser events over the last four decades, also happens to be something of a wizard in the kitchen, and he has finally been persuaded to share the recipes for some of his most original—and extraordinarily tasty—creations for all to enjoy: ten hot and seven cold soups of the Egyptian winter and summer. Beyond merely nutritious, Feeney’s soups are either ambrosial or aphrodisiac, and sometimes both, and, with the possible exception of his legendary Creme de Truffe du Desert, for which the highly elusive desert truffle is essential, all can be made with ingredients seasonally available in Egypt and widely available in other parts of the world too. Most of the ingredients of the winter soups have been used in Egypt for thousands of years: lentils, cumin, leeks, garlic, and gargir (Egyptian rocket), with a special lettuce soup to celebrate the ancient pharaonic festival of Shamm al-Nisim and the coming of spring. It is worth putting up with the often stifling heat of July and August in Cairo to enjoy the most unusual iced summer soups. Using the melons of Sinai and the juices of pomegranates, guavas, and strawberries, these ravishing soups can also be enjoyed in more temperate lands. Each recipe is accompanied by the author’s own photographs and by a wealth of little known facts about the spices, herbs, fruits, and vegetables used—the aphrodisiac power of ‘dangerous’ nutmeg and exotic ginger, the use of apricots ‘with a touch of arsenic,’ and the tendency of lettuce ‘to induce dreams.’

Egyptian Soups Hot and Cold

Cookbooks, Food & Wine

Main Courses & Side Dishes

American University in Cairo Press

<p>John Feeney arrived in Egypt in 1963 to make a documentary film, intending to stay for one year and staying forty. Photographing Egypt brings together some of his now rare color photographs of Egypt, taken over the past forty years and displayed in a major retrospective exhibition of his work in March 2005 at the American University in Cairo’s Sony Gallery. The photographs depict the epic grandeur of Egypt, and include historic pictures of Gamal Abd al-Nasser’s funeral cortege leaving Qasr al-Nil Bridge and of the last Nile flood to come to Egypt, as well as aspects of the country rarely dealt with previously―the unique domes of Cairo, the extraordinary multicolored pavilions of the Tentmakers’ Street, the gathering of jasmine blossoms in the Nile Delta, the search for the elusive desert truffle, the shadow puppet plays of Cairo’s street theater, and the hammams of the medieval city. The photographs are accompanied by extracts from the photographer’s narration to his Nile film Fountains of the Sun, and from his essays that have appeared over the years in Aramco World Magazine.</p>

Photographing Egypt: Forty Years behind the Lens

Arts & Photography

Individual Artists

The American University in Cairo Press

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Books by Feeney, John