Download PDF Treadmill to Oblivion, by Fred Allen

Download PDF Treadmill to Oblivion, by Fred Allen

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Treadmill to Oblivion, by Fred Allen

Download PDF Treadmill to Oblivion, by Fred Allen

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Fred Allen was already a vaudeville star when in 1932, he went on the air with his first radio show "The Linit Bath Club Review", and that is where this book begins. In a wry and amusing commentary, Fred tells the story of his experiences with executives, sponsors, writers, and his fellow comedians. 8x5.5", 240 pp, b&w drawings by Hirschfeld.

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Product details

Hardcover: 240 pages

Publisher: Little, Brown and Company; 7th Pntg edition (1954)

ASIN: B000O8DIXO

Package Dimensions:

8 x 5.7 x 1.3 inches

Shipping Weight: 1.3 pounds

Average Customer Review:

4.7 out of 5 stars

8 customer reviews

Amazon Best Sellers Rank:

#683,580 in Books (See Top 100 in Books)

This Book is really a Sequel to Fred Allen's other Book about His Career in Vaudeville."Treadmill" was actually published before "Much Ado About Me" but due to Allen's Death in 1956, "Much Ado" was published afterwards. I believe that "Treadmill to Oblivion" treats the Reader to an Intimate Window on the Educational Attainments of the Generation that "Came of Age" circa 1930, and the type of Informed Humor that would Go Over the Heads of most Audiences today, and I am not making an "Elitist" assertion here, but from my own experience as an Aging Baby Boomer who has seen a few Changes over my Time. Thus, I believe that anyone with an Interest in HOW our Mass Media started out, would Enjoy this Book by a Man who Was There. Simply Stated, there was enormous Tension between the Artist and the Advertisers, who had a certain misguided understanding of the Mass Audience they were trying to sell their Products to, and were "Put-Out" by any Wit and Satire that Might Offend the Mythical "John Doe". The Common Denominator that doesn't exist, at least, not in the way They understood It, in those Times. Fred Allen, by Virtue of His previous training in Vaudeville, which took Him across the Whole 48 States by Train, for Years, understood the Public of His Time, much better than Most of these Businessmen did. Read the Book, it is Enjoyable even for us Denizens of the 21st Century !

The comedians from the 1940s and 1950s were the best.Fred Allen, and his radio show, were truly excellent.It was a pleasure to read his book about that era.

My husband requested this book for Christmas and loves it. He watches the old game shows on TV and enjoys Fred Allens unusual sense of humor. The book seems to have been in a musty basement for years, but otherwise was in good shape. He is happy with it and quickly read it cover to cover.

great

A fan of Fred Allan and had never read his account of the rigors of putting on a weekly live radio show.

Fred Allen's TREADMILL TO OBLIVION (1954) is a quick read, mainly because half the book is lengthy reprints of radio show scripts.Allen's decision to quit radio after 17 seasons was due to low ratings, sky-high blood pressure and changing times. As he comments in the last couple of pages, "Television was already conducting itself provocatively, trying to get radio to pucker up for the kiss of death....When television belatedly found its way into the home, after stopping off too long at the tavern, the advertisers knew they had a more potent force available for selling purposes. Radio was abandoned like the bones at a barbeque."Throughout the book, Fred has nothing but contempt for ad executives-- untalented, clueless individuals (in his estimation) who constantly interfered with format and content. Twice he was forced to abandon popular runnng gags because some ad man found them boring. His "Town Hall Tonight" theme was axed by another genius sponsor's rep, who thought the concept was "corny."Yet for all those years and despite outside interference, Allen and scriptwriters like Herman Wouk soldiered on, assembling one of radio's wittiest programs.One running gag that couldn't be silenced was the Benny/Allen feud, a chance invention that was born the night Allen had a child violin prodigy on as a guest. After the kid knocked off a brilliant rendering of Schubert's "The Bee," Fred openly challenged Jack to equal the feat, a bold move, as Benny had radio's most popular show. The resultant series of tongue-in-cheek insults Fred and Jack traded for many weeks culminated in an off-mike fistfight between the two on Benny's broadcast, one described by announcer Don Wilson. The charade was immediately revealed when the "combatants" were next heard fondly reminiscing about their vaudeville days.Samples of this feud and its resoluion are in Fred's book.Another reprint of a memorable broadcast is of Britisher Capt. Knight and his Golden eagle, Mr. Ramshaw. The script was abandoned when Ramshaw took wing in the studio and wouldn't return to Knight's arm. He also let loose with some ad-lib eagle "bombs." Allen's program continued while in the background, Knight was frantically tryng to capture his naughty bird. Forty minutes of sustained audience laughter drowned out anything Fred and cast had to say.Fred's "inside the show" comments are too few. Although a reader familiar with him, wife Portland, Benny, George Jessel, Orson Welles and other guests can imagine their voices while perusing these pages, it's not as much fun as listening to broadcasts. The denizens of Allen's Alley equally suffer from the printed word.The book is divided into four sections: IN THE BEGINNING, TOWN HALL TONIGHT, THE NEW THEME and ALLEN'S ALLEY. There's no photos. Segment titles and the end page are decorated with Al Hirschfeld line drawing caricatures of Fred. (One of these is also the dust jacket art.).To really hear Allen "speak," check out the posthumously published memoir of his pre-radio life, MUCH ADO ABOUT ME (1956).

Why can't everyone write like Fred? Yes, there are others whom he mentions- H. Allen Smith, James Thurber, Robert Benchley, etc. Fred is a wordsmith- a man who understands the English language and who treats all violators equally- with disdain.The book relates a lot of detail about his eighteen year radio show titled under various guises. He is generous in providing several transcripts of the running dialogue of some famous episodes. There are tributes to his friendship with Jack Benny whom he indicates went beyond the call of duty to prop up Fred's popularity; Orson Welles and his staged pomposity, the famous Allen's Alley and Mighty Allen Art Players. (Whom Johnny Carson more than a dozen years later filched)Probably 99% of the population today never heard of Fred Allen. That's their fault. This book is indeed a treasure.

Quick shipping, All that I expected, Thank you.

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Free PDF Yoruba in Diaspora: An African Church in London (Contemporary Anthropology of Religion)

Free PDF Yoruba in Diaspora: An African Church in London (Contemporary Anthropology of Religion)

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Yoruba in Diaspora: An African Church in London (Contemporary Anthropology of Religion)

Free PDF Yoruba in Diaspora: An African Church in London (Contemporary Anthropology of Religion)

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Review

"The Yoruba community in London was one of the largest African groups, already substantial when Harris began her fieldwork in 1969, and is now an established and significant ethnic minority. Her account is based on extensive participant observation, interviews, and written records kept by the church members at her request. The narrative is lively, and enriched with a number of fascinating descriptions ofAládùúrà services, and illuminating testimonies, reminiscences, and comments by the worshippers. It is clear that Harris was an excellent field worker, endowed with both resilience and empathy, and the material she presents is full and detailed. As a study of religious change, this book is important for its documentation of a substantial but neglected topic: the nature of Aládùúrà churches in Britain. Extensive and important work has been done on the Aládùúrà churches in Nigeria by Harold Turner, J. D. Y. Peel, and others, but very little on the variants found among Yoruba communities in Britain. It explores the interaction of traditional and Christian spiritual repertoires in commendable depth. As a study of the religious dimension of a particular community - Yoruba labor/educational migrants in late-twentieth century London-it is a pioneering piece of work which will find a readership in several academic disciplines." - Karin Barber, University of Birmingham, England "Deeply researched, beautifully written, and informed by a lively sympathy for its subjects, Hermione Harris's book is by far the richest study that has yet been done of an African Christian church in the Diaspora. Reaching back to the first big wave of Nigerian settlement in London over forty years ago, Harris's subtle analysis shows how indigenous Yoruba notions of spiritual power fuse with Bible interpretation to shape the life-worlds of Nigerian students and workers, and underpin the rituals of prayer and revelation that answer to their practical and existential needs. This will surely prove a benchmark study for anyone interested in the religious life of the African Diaspora for many years to come." - J. D. Y. Peel, SOAS (London) "At a time when contemporary anthropological and sociological scholarship on African Christianity has concentrated on multifaceted processes of globalizing Pentecostalism, Hermione Harris's new book is an important reminder that a fresh understanding of the so-called African Initiated (or Indpendent/Instituted) Churches (AICs) is necessary in putting African Pentecostalism in proper (global) perspective... Scholars and students of African religions/Christianities across the disciplines will find this book of much use in their work." - Asonzeh Ukah

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About the Author

HERMIONE HARRIS is an Anthropologist, currently a research associate at the School of Oriental and African Studies, London University, UK.

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Product details

Series: Contemporary Anthropology of Religion

Hardcover: 294 pages

Publisher: Palgrave Macmillan; 2006 edition (November 3, 2006)

Language: English

ISBN-10: 1403974802

ISBN-13: 978-1403974808

Product Dimensions:

6 x 1 x 9 inches

Shipping Weight: 15.5 ounces (View shipping rates and policies)

Average Customer Review:

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Amazon Best Sellers Rank:

#5,573,313 in Books (See Top 100 in Books)

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Get Free Ebook Six Seasons: A New Way with Vegetables, by Martha Holmberg

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Review

“A great book. Period. . . . Never before have I seen so many fascinating, delicious, easy recipes in one book. . . . In fact, it’s about as close to a perfect cookbook as I have seen. What McFadden and Holmberg have achieved is no small feat: This is a book that will educate nearly everyone who picks it up, a book beginner and seasoned cooks alike will reach for repeatedly. It’s the rare book that achieves what it sets out to do, and manages to do so in a manner that is both appetizing and engaging. It is accessible without sacrificing its artistry.”—Lucky Peach   “The book’s appealingly simple recipes are focused on delivering big flavor.”—The Wall Street Journal, The Best Books to Give to the Food Lover in Your Life “Six Seasons: A New Way with Vegetables is poised to join the veggie canon. . . . The flavors are big. . . . They’re also layered and complex, despite their apparent simplicity. What will really change your cooking is [McFadden’s] approach to seasoning. . . . Trust me: Read this book and you’ll never look at cabbage the same way again.”—Bon Appétit  “Achieves the near-impossible: Recipe after recipe of restaurant-quality food that isn’t difficult to put together.”—Eater “Stellar mix-and-match recipes that highlight produce at its gorgeous peak.”—Food & Wine   “The Six Seasons cookbook. Have you bought it yet? I know this is awfully bossy of me, but I think you should. I think that if you, like me, delight in inventive but not overly complicated vegetable preparations (225 of them, even), things you hadn’t thought of but that you’ll immediately tuck into your repertoire, you’re going to love this book as much as I do. I confess I’ve had it for almost a year. In that year, I’ve been almost overwhelmed with how much I’ve wanted to cook from it.”—SmittenKitchen.com “Exciting flavor combinations mean this is no mere guide to vegetables but a primer on how to make them taste their exciting best.” —Fine Cooking   “Downright thrilling. . . . Divided into six seasons rather than the traditional four—a more accurate reflection of what’s happening in the fields—the book encourages readers to embrace what he calls ‘the joyful ride of eating with the seasons. . . .’ On page after page, McFadden presents a deliciously enlightening way of cooking with vegetables.”—Sunset “Enduringly rewarding. I am utterly consumed with Six Seasons and feel I could cook from it every day without tiring.”—Nigella Lawson   “This cookbook might put meat out of business. It’s that good. . . . A rare source of new ideas about vegetables. McFadden’s forward-looking sensibility infuses every recipe.”—Portland Monthly   “Brilliant.”—Food52 “[This is] a cookbook I’ve gotten a little obsessed with. . . . The book offers inspiring treatments for vegetables that are often relegated to a boring crudité tray—if you’re looking for a new way to treat celery or cabbage, you need a copy.”—Serious Eats   “Six Seasons is a beautiful book. But it’s more than a pretty face: It’s a practical primer that begs to come into the kitchen—and won’t disappoint once you get it there.”—Santa Fe New Mexican   “An exuberant, engaging approach to vegetables. . . . Six Seasons is a joy. . . . [It] manages to feel comprehensive without sacrificing delight and humor.”—Portland Press Herald   “The most exciting approach to home cooking I’ve seen all year. . . . Six Seasons is one of the most satisfying cookbooks I’ve purchased in years, and McFadden’s insights into seasoning are invaluable, even for an experienced home cook.”—Willamette Week   “A must-have cookbook that stands out from the crowd of vegetable-centric cookbooks. . . . This cookbook deserves to become a well-thumbed, vital addition to any kitchen.”—Publishers Weekly, starred review   “Essential techniques that can help cooks become better at preparing seasonal and local vegetables. . . . Attractive vegetable recipes range from brightly colored raw and cooked salads to indulgent appetizers, pastas, and baked goods. Under McFadden’s tutelage, cooks will learn how to bring out the best in every humble vegetable.”—Library Journal, starred review   “McFadden’s debut cookbook is an invaluable resource for all things veggie.”—Booklist, starred review   “Visionary. . . . Beautifully produced.”—BookPage   “Glorious.”—Atlanta Journal-Constitution   “This is not a cookbook for coffee tables or artfully curated bookshelves! Its recipes demand to be tasted until the pages are dog-eared and sauce-splattered and stick together. Compulsory for the home cook.”—Dan Barber, chef/co-owner of Blue Hill   “Joshua McFadden has the soul of a farmer, and his recipes are beautifully in tune with the seasons and the land.”—Alice Waters, owner of Chez Panisse   “Joshua [understands] vegetables from the perspective of both a farmer and chef. His mouthwatering and terrific solutions . . . get the most out of vegetables from their beginning to their last act on our plates.”—David Chang, chef/owner of Momofuku   “We always knew Joshua was a vegetable magician, but this is so much more. We learned something new on every page. Six Seasons is a brilliant cookbook.”—Barbara Damrosch and Eliot Coleman, cofounders of Four Season Farm

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About the Author

Joshua McFadden is executive chef/owner of Portland, Oregon’s Ava Gene’s, which Bon Appétit has named a “Top 10 Best New Restaurant.” Before moving to Portland, McFadden helped define the burgeoning Brooklyn food scene when he was chef de cuisine at Franny’s; his other restaurant experience includes Momofuku, Blue Hill, and Lupa in New York and the groundbreaking raw food restaurant Roxanne’s in Larkspur, California. McFadden also spent time in Rome, cooking at Alice Waters’s project in sustainable dining at the American Academy. He kindled his love of soil, seeds, and seasons during two years as farm manager at Maine’s Four Season Farm, founded by sustainability pioneers Eliot Coleman and Barbara Damrosch. McFadden’s latest restaurant, Tusk, opened in Portland, Oregon in 2016.  

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Product details

Hardcover: 384 pages

Publisher: Artisan; 1st Edition edition (May 2, 2017)

Language: English

ISBN-10: 1579656315

ISBN-13: 978-1579656317

Product Dimensions:

8 x 1.5 x 10.5 inches

Shipping Weight: 3 pounds (View shipping rates and policies)

Average Customer Review:

4.7 out of 5 stars

223 customer reviews

Amazon Best Sellers Rank:

#2,071 in Books (See Top 100 in Books)

If you are into vegetables, if this title has piqued your interest, (and obviously it has since you are reading the reviews on this product page), then "Six Seasons, a New Way with Vegetables" is a book you must seriously consider.Whether you have your own vegetable gardens or get a weekly CSA box or patronize a thriving farmers' market, you owe it to yourself to pick up a copy of this book. If you would rather eat veggies than meat, you have to have it. I haven't seen such an exciting and creative vegetable-themed cookbook in a long time. Besides dealing with the vegetables themselves, Joshua McFadden has loaded this book with wonderful vinaigrettes, sauces, and butters. He makes valuable and experienced recommendations of his favorite flavor enhancers, too.I am so enamored of this book that it sits on the edge of my ottoman where I prop my feet up, and I re-read some part of it daily: It is that time of the year when veggies really come into their own--exciting and varied and so obviously fresh--that I can't get enough of them. It is so, so satisfying and rewarding to have so many terrific recipes to refer to for the vegetables and herbs and greens that I have at hand, in hand. We do get a CSA half-bushel box each Wednesday, and I always have an assortment of fresh vegetables in our refrigerator bins, with overflow in a cooler on our porch. I also have a thriving herb garden, and a small raised garden of leafy greens. Plus my tomatoes are ripening, and sweet corn is ready in my area. (The corn recipes in this book are great!) So, this cookbook is right up my alley, and it came available at the perfect time.And, get this: He encourages us to eat our green salads with our hands. Tried it and loved it and will continue to eat salads with my fingers from here on out.He does an excellent job of training the reader to season properly. He salts, peppers, and dashes vinegars on his fresh greens, then tastes and adjusts. Then he adds olive oil for richness and mellowness. The technique works well for me.McFadden has a technique that I find invaluable: Dry-grill veggies. After many years of trying, I had finally discontinued grilling vegetables. Period. Didn't like the taste of most veggies on the grill. McFadden claims that off-flavor is the oil in the marinade or simply the oil that one uses to "grease" whatever vegetables get put on the grill. Solution? Don't oil them, put them on the grill without adornment, and dress them after you take them off the grate. Simply amazing how well this technique works.He also is a fan of refrigerator pickles. I am too, and I am always searching for and buying cookbooks that contain new ideas for frig pickles. There are two charts for frig pickles--listing vegetables along with appropriate seasonings to go into a basic brine. There is a longer list of vegetables that go into a cold brine, a short list suited for a hot brine.I like that he incorporated grains into his veggie dishes, too.And the idea of six seasons? It’s about time we acknowledge them. Those of us who garden vegetables know in the back of our minds that there are many differences between early and late summer. Those of us down South, (I grow in south-central Texas), can even call out Early Spring and Late Spring, and Early Fall and Late Fall, rather than the three Summer seasons that are called out in this book. But it is good to acknowledge them all: For me, acknowledgement spurs me to plant earlier and more.Recipes in this book are arranged by season, then alphabetically by main vegetable. There are line drawings in addition to full-color photos of the veggies themselves, how-to photos and finished dishes. The pages are a nice, heavy stock, and the books is a hardback.My favorite recipe at this point is a fairly simple one: Grilled Carrots, Steak, and Red Onion with Spicy Fish-Sauce Sauce. I could make it all grilling season long. And I don't need the steak. And I can make it with summer squash, too, but the carrots and onions is a must. And the Spicy Fish-Sauce Sauce comes together in a few minutes of prep work. (I use Red Boat fish sauce as McFadden recommends).The sliced Hakurei turnips with herbs, yogurt and poppy seeds is almost too awesome looking to eat--but we did, and can't wait until those turnips come back into season.How much do I love this book? I am a reviewer of cookbooks. It's one of my hobbies. And I first received this one as a temporary download from the publisher. I worked with the recipes for quite a while before this book was published a few weeks ago. But, as you can see from the "Verified Purchase" tag at the top of this review, I had to have my own copy. And, now that it is in my hot hands, I can say that it's even better than it was in its preliminary form.

I was introduced to Joshua McFadden's recipes for Ava Gene's in Bon Appetit, who rated Ava Gene's one of the five best restaurants in the United States in 2013.Google Recipes from Ava Gene's Restaurant and make them yourself. Fantastic. I make the Carrot and Beet Slaw with Pistachios and Raisins and Celery Salad with Dates, Almonds, and Parmesan the most (and I don't even like celery much, usually), but they're all good, and they made such an impression on me that I've twice driven from California to Portland to dine in the restaurant.Once you start following Joshua McFadden's recipes it will change the way you think about flavor combinations and textures, and in time you will become more inventive yourself.I waited for this book to be released for YEARS after it was announced, and I wasn't disappointed (even if the cover is pretty boring visually).I highly recommend it without reservation. It will get you eating more vegetables, make you a better cook, and change the way you think about cooking and what takes a dish from simply good to memorably good.UPDATE:After eating more "vegetable forward" (finding ways to add more vegetables, and different kinds, and to INCREASE the amount of vegetables on my plate), largely using this book, I dropped from being fully diabetic back to pre-diabetic levels on my A1C tests. I also find myself craving huge salads. Even just the addition of soaking raisins in vinegar with some garlic for a half hour, then putting the raisins in the salad and using the vinegar to make a vinaigrette (mixed with creme fraiche sometimes), I find I'm hitting the sweet and chewy combination for satisfying meals. If you like a spicy counter note (as demonstrated in many of the recipes here) that's easy to do too. You'll find you're coming up with your own recipes just from absorbing how it's done here. My favorite this fall is thinly sliced fennel or Napa cabbage mixed with soaked raisins and julienned strips of Fuji apples, salt, pepper, toasted walnuts (chopped), and vinaigrette stirred up with creme fraiche (or mayonnaise, if you prefer).

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Six Seasons: A New Way with Vegetables, by Martha Holmberg PDF

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Six Seasons: A New Way with Vegetables, by Martha Holmberg PDF

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Get Free Ebook , by Stasia Black

Get Free Ebook , by Stasia Black

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, by Stasia Black

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Product details

File Size: 3355 KB

Print Length: 234 pages

Page Numbers Source ISBN: 1975697227

Publication Date: July 30, 2017

Sold by: Amazon Digital Services LLC

Language: English

ASIN: B0743GGRVF

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Word Wise: Enabled

Lending: Not Enabled

Screen Reader:

Supported

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Amazon Best Sellers Rank:

#2,634 Paid in Kindle Store (See Top 100 Paid in Kindle Store)

Holy Chit - this is one of those Dark fairy tale retellings that will leave you defenseless and still engaged well beyond the last pageIt is hard to write this review without giving spoilers - because even the slightest word can give this whole story awayI definitely recommend for lovers of a good emotional dark read - it's not pitch dark but it comes close in some areasIf you are the least bit squeamish or are hesitant when it comes to dark subject matter than this is not the book for youIf you are looking for a dark erotic read that touches the taboo both psychologically and physically -then this is definitely for you!It took me a few chapters to let go and enjoy this story - yeah I will admit Xavier has me a little on the fence still not sure how I feel about him, -you will get it when you read the story - the guy needs a breeding mare.that is all I am sayingMelanie - let's just say the girl is just in a bad position all around - I am going to add on a personal note I do wonder if it is Stockholm after everything she went through

Why do I hate this book so badly? Because the guy isn't just a jerk, who comes around to be lovable. No, he's dehumanizing. He's abusive. He's the kind of guy you hear about on the news who locks women in cages, chains them up, leaves them sitting in their own waste. Xavier (Master) treats poor Mel (Pet) like an animal, covering her in body fluids, dirt, and sweat and then refusing to let her shower. He treats her like a mannequin, dressing her, shaving her, even changing her tampons while she is humiliated and doesn't want him to. The version of the book I have must have been amended because instead of a dog crate, he throws her in a pig pen for days, making her go to the bathroom in a corner, sleep in moldy hay, get rained on, and starve for about 5 days only drinking water, until she agrees to sit at his feet at the table and eat from his fingers. Not in a sexy way. She doesn't get a chair, or a plate, or even silverware. He feeds her fried eggs and makes her lick the yolk off his hands and smears it over her face. WHAT??! When she angrily tells him she feels degraded and like a dog, he laughs and pets her head and says, Yes you are my pet. He drags her around the yard on a leash and ties her up and tells her to "Sit. Stay." He puts a bridle and bit on her like a horse, and f-bombs her with a horse brush and the handle of a horse whip (instead of the handle of a pitchfork, like some of the other reviewers’ version read). She doesn't want it, she's tired and beaten down and just leans over and lets him do what he wants. But we're supposed to think it's hot because she eventually orgasms?!About 3/4 through the book a tragedy happens on his ranch and he reveals a bit of backstory. Suddenly we are supposed to love him and think he is just a sad broken man who needs Mel to rescue him. I know he is a "Beast" and we are supposed to love him in the end when the "Beauty" rescues him, but instead she just gets beaten down, broken, and a shell of her former self. The last few paragraphs of the book fast-forward a couple years, and the treatment is still the same. She is sitting on the ground under the table, with him stuffing pudding in her face, and she says she doesn’t even remember the last time she used silverware. So bizarre!

I hated this book. I'm sorry, but there's no other way to put it. I think the author tried to do some mimicking of Christian Grey through her character, Xavier, but unlike Christian Grey, Xavier had no redeeming qualities. Not a one. I didn't like him when he was first introduced into the story and I didn't like him in the end. He took sadism to a whole new level and I did not enjoy watching this unfold.Okay, I've established that I didn't like Xavier and that he is a sadist in the worst way. I despised him while he starved and locked Melanie in a dog kennel for a few days. He was trying to get her to eat from his hand while she knelt on a pillow beside his chair. WTF? That sent me over the edge. We aren't talking about just a Dom/Sub thing here. We're talking about subjugation and breaking the spirit of another human being. We are, as the book says, calling Xavier "Master". Did he break her? Absolutely. She was starving and he eventually started feeding her broth out of dog bowls. Wow, that was sweet of you, you twisted SOB. In addition to that, he didn't let her bathe by herself and she wasn't even allowed to insert her own tampons. Gross! And let's not forget the months of isolation. She had no idea of where she was until the vet came to the ranch and told her she was in Wyoming.If you are into this sort of thing, this book is for you. I am not and I found the conduct of the characters downright appalling. I read it to the end, though. I was hoping for something better than what I got.The blurb did not come out and say there is BDSM in the book. Instead, it said, "Intended for mature audience. Steamy romance with dark themes." That could mean anything. I have no problem reading about BDSM as long as it is consensual between both parties. It was not like that in this book. He had to break her like one of his horses and said he did it so she would trust him. Whatever. Xavier did not force her to have sex for him, but the things he did to her were deplorable. She ended up looking like an idiot at the end.There are three chapters of the next book at the end of this. I read them and thought it sounded like a better book than this one, but I refuse to read another book with brutal Xavier or stupid Melanie in it. Since Isobel is going to go to work on their horse ranch, I'm pretty sure both of them will be in this book in some capacity. I'll pass, thanks.It's hard to give any book this kind of review and so few stars. I know how hard it is to write a book and bad reviews hit hard. It was the content and not the writing that precipitated this. The plot is solid, the writing is good. I just didn't like the characters. I think the author has some real skill. I just wish it would have been used on something more appealing.

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