text:
Supremes de Volaille aux Champignons
Monday, August 31, 2009
Chicken Breasts with Mushrooms & Cream
Supremes de Volaille aux Champignons
80 comments:
- Rosa's Yummy Yums said...
That is extremely scrumptious looking! a wonderful combo!
- September 1, 2009 at 2:26 AM
- What's Cookin Chicago said...
Now that is one comfort meal I'd love to eat!
- September 1, 2009 at 11:28 AM
- Alesha said...
I will definitely be making this soon. I wonder if the hubs will mind me getting a dutch oven...
- September 1, 2009 at 12:38 PM
- Amrita said...
Tempted to lick?! I would lick the sauce off the plate! It looks totally nom-worthy!
- September 2, 2009 at 10:29 PM
- Katie said...
That looks absolutely delicious and paired with asparagus, it's my dream meal!
- September 2, 2009 at 10:40 PM
- Risa said...
this looks so good!!
- September 3, 2009 at 6:32 PM
- Unknown said...
Looks great! But 6 min to cook 4-chix breasts in the oven has to be a typo, even with a screaming hot oven & using a dutch oven.
- September 13, 2009 at 5:59 PM
are you sure the recipe is correct? i don;t think cooking time is appropriate.
- September 18, 2009 at 10:32 AM
- Celeste said...
Hello cspurlock and Anonymous - Thank you so much for your comments! The cooking times are actually correct...I included the exact recipe from Julia's book. She says to check the chicken after 6 minutes and return to the oven if not cooked through. However, I definitely agree with you both...I ended up cooking the chicken closer to maybe 30-40 minutes and used a meat thermometer to ensure the correct temp...the idea of raw chicken always makes me nervous!
- September 18, 2009 at 10:40 AM
Thanxs for checking Celeste. I am actually doing it for lunch today. I wonder, did you pan seared the chicken before the oven?
- September 18, 2009 at 10:57 AM
- Celeste said...
Hi There! I really like your blog! I did not pan sear the chicken before putting it into the oven. If you have a Dutch Oven, I would recommend using it for this recipe. Simply roll the chicken in the butter/shallot/mushroom mixture until it's coated well with the butter...then, place immediately into the oven.
- September 18, 2009 at 11:06 AM
- Unknown said...
Thxs for correcting the recipe. I guess the typo is on Julia's part. Her book was written by a "Master-chef" so to speak & in the era before computers, spell & grammer check. I just didn't understand how after 6min of cooking chicken could be done to perfection. It's the way the recipe is read. However, we did enjoy the dish immensely, but my dish didn't compare in the rich creaminess as yours did. I used cremini mushrooms instead of button & the sauce was a dark rich brown instead of light yellow. Nevertheless the recipe turned out fabulous & my dear sweet husband nearly licked the pan clean. LOL!
- September 20, 2009 at 2:32 PM
- Celeste said...
cpurlock - I'm SO glad that you tried the recipe and loved it!! I wasn't kidding about licking the sauce from the pan...LOL...it really is THAT good! Thanks so much for posting about your results and for reading my blog!! :) :) :)
- September 21, 2009 at 11:16 AM
- Celeste said...
Whoops...sorry...that should read "cspurlock"...with an "S"! :)
- September 21, 2009 at 11:18 AM
Sounds delicious!!! What wine did you use? A white, or madeira?? I'll be making it on saturday.
- September 23, 2009 at 6:24 PM
Hey I love the fact that you have created this blog. I wanted to know if the whipping cream is the sweet one or is it a heavy cream. Sorry I am new to all this and would really like some help!
- December 14, 2009 at 1:01 PM
- S said...
Just discovered your blog and love it!
Invested in both volumes of Julia's books, after seeing the movie. I made this tonight with port - YUM - and heavy whipping cream - YUM - as Julia recommends. Plain old white mushrooms. The chicken breasts were rather large and thick and were in the oven for 35-40 minutes and were done perfectly and very moist. I'm thinking Julia's were much thinner, thus the six minutes or so. I doubt she ate raw chicken!! The port made the sauce a lovely color! And the taste - oh my! What can I say??? Served over linguini. Oh my ----
Thank you for your blog!! It is now on my toolbar Celeste!!
- January 4, 2010 at 8:47 PM
I have recently turned my love of cooking into an obsession. I saw this dish first in Julie & Julia and it looked amazing. I will soon be testing out this recipe before my husband comes home from Iraq. I am sure he will loooove this dish.
- January 12, 2010 at 12:54 PM
- foultacticzs said...
Excited to try this recipe, but NO IDEA what to serve as a side? any suggestions?? Thanks!
- February 13, 2010 at 3:04 PM
- Jeff and Stacey said...
This was wonderful. Actually made it twice. It was a Sunday, so I couldn't buy wine, I had a beaujolais at home that worked fine. We had steamed asparagus with ours.
- February 28, 2010 at 12:44 PM
- Jeff and Stacey said...
Wonderful recipe. This is my second Julia Child after making Boeuf Bourguignon. It was so good, I'd been looking for more Julia Child recipes.
When I made this, it was a Sunday so I was unable to buy wine. We had some beaujolais at home and it worked fine.
- February 28, 2010 at 12:47 PM
- Unknown said...
oh my god!! The most incredible chicken dish ever! My children hate, and i mean HATE mushrooms, but they were both fighting over who was going to lick out the pan at the end of the meal. Julia Child is a food God!!
- April 19, 2010 at 2:41 AM
- Karen Owen said...
I have made this twice, and it was delicious both times. The first time I cooked the chicken breast about 30 minutes because, like all the others here, I knew 6 minutes was too little. However, I got to thinking. What if Julia had flattened her chicken breasts? So, I pounded them to 1/4 inch thick, and the timing in the recipe was perfect. I have to wonder if that part was left out of the recipe. It does speed things up a bit, plus you get to take any stress or frustration out on the chicken breasts. They tasted even better and were more tender than when I did not flatten them.
- July 28, 2010 at 4:58 PM
- Jonathan said...
I'm really glad I found your blog and will be adding it to my blogroll.
I recently made this recipe and LOVED it.
I'm currently working my way through "Mastering" and blogging about it. Gee. Has that been done before?
- September 2, 2010 at 2:33 PM
- peevishhousewife said...
Thanks so much for posting the original recipe! I read the book Julie/Julia and NEEDED to try the recipe- I've always loved mushrooms with cream, and this is a great way to cook them! I cooked mine in a cast iron skillet on the stovetop, on low (with wax paper and lid), for about 20 minutes and it turned out great. The chicken cooks faster with the direct heat, I think. Still not 6 minutes, but it is faster than in the oven.
- December 1, 2010 at 6:52 PM
- Crisdarlene said...
Cant wait to try this out, thank you!
- January 11, 2011 at 1:01 PM
- Debi said...
I hope to be able to make this tonight. I can't wait to see how it tastes!!!! Thanks for all tips.
- February 2, 2011 at 3:31 PM
- Unknown said...
hey...could you please write down the way you prepaired the asparagus too? i'd be very thankful to you :)... i've been mouthwatering since the very first time i saw this picture on your blog...it looks awesome....and more awesome to see that you were right about this dish...i have just done it last weekend and i just couldn't resist the tempation to lick the spoon i've been 'cooking' with :)))))))))
- February 28, 2011 at 1:05 PM
- Sandie said...
Hi, there!
I just thought I would add a comment about the chicken, considering that I've been researching the heck out of the recipe. The reason that the recipe states the cook time as only 6 minutes is because Julia used chicken breast cutlets, instead of an entire chicken bread half like we normally think of and use. But, I'm glad that you told us the cooking time for an entire chicken breast half. :-)
I hope this helps to clear up any confusion!
- March 20, 2011 at 5:30 PM
I made this for a late brunch today cutting it in half for the 2 of us. I used apple cider since I had no wine and it was fandamntastic! DH said he would like this again and he shall have it.
- July 26, 2012 at 3:57 PM
Big disappointment :( Did not care for it. Basically you could have saved time and money and used cream of mushroom soup. Was not worth the effort.
- August 5, 2012 at 6:59 PM
I'm a new cook so I find this to be a bit confusing... do you heat the butter on the stove top in your casserole dish? And was the sauce cooked on the stove top as well? More detailed step by step instructions (with pictures) would be amazingly helpful for those of us who can't cook :)
- August 12, 2012 at 12:10 AM
I have a garden party on Saturday for thirty and wondered if this could be cooked the day before ? Maybe heated through and the cream added before serving? Do you think that would work? Any thought really appreciated.
- August 23, 2012 at 2:49 AM
You cooked a chicken breast 40 minutes... Must have been like a block of wood... Julia's method is infallable. Why would you wander from genius ??
- August 24, 2012 at 10:17 AM
- Celeste said...
Thanks to everyone for your comments!! In response to some of your questions/comments:
Anonymous - The recommended cooking time for a boneless chicken breast varies anywhere from 25 - 45 minutes, depending mostly on the size of the chicken breast, and if it's boneless or bone-in.
Please note - Julia's original recipe was based on chicken cutlets, which cook MUCH faster than chicken breasts. Boneless chicken breasts must be cooked to an internal temperature of 165 degrees F to be considered safe. Salmonella poisoning is no fun!
Maggie - If you're going to make this dish ahead of time, I would probably get all of the chicken to the point where it's cooked through, but then wait to actually add the cream/make the sauce on the day you plan to serve it. My only hesitation is whether or not the cream sauce would start to separate if made too early. This dish should be a huge hit at your party! :)
Anonymous - Yes, the butter is heated on a stove top. A large dutch oven is the best kind of pot to use for this recipe. If using a cast iron dutch oven, that will eliminate the need to cover the chicken with wax paper, because the heavy lid will hold in all the moisture while the chicken is cooking. The shallots and mushrooms are sauted in the butter on top of the stove. Next, the chicken breasts are added and cooked in the oven (using the same pot). The final step will be making the sauce on the stove top. I hope this helps! :)
- August 24, 2012 at 10:47 AM
- Karie Cantrell said...
Made this tonight for dinner and it was phenomenal! Everybody loved it and couldn't stop saying so. Thank you for sharing this great recipe :)
- September 1, 2012 at 11:36 PM
I love Julia!
- September 5, 2012 at 6:39 AM
This was absolutely delicious.
For those of you who don't have a dutch oven, this is what I did:
Soaked chicken breasts in lemon juice for a few minutes (And seasoned while they were in there) while heating the butter in a skillet and cooking the green onion and mushroom. I added the chicken (and a tiny bit of the lemon juice), covered it and let it cook on medium high, flipping the chicken until cooked through and a nice golden brown.
I then removed the chicken and kept warm while making the sauce.
Again, so incredible. THANK YOU!
- September 5, 2012 at 8:12 PM
Cream of mushroom soup? Oh, I think not!
- September 9, 2012 at 3:44 PM
- Julie said...
Can this recipe be doubled? Dumb question but would that mean doubling each ingredient?
- September 11, 2012 at 10:37 AM
Hi! I was wondering if this dish could be adjusted to cook in a Crock Pot? I live in a small apartment w. an inadequate oven, so I'm scared to cook anything in it. Lol! Thanks!
- September 16, 2012 at 10:12 AM
I don't cook with wine.. But want to try this recipe... What should I get?? And the white or brown stock ?? What is that??
- September 16, 2012 at 1:41 PM
Made this AGAIN tonight - I LOVE this recipe so much I want to try others from Julia's book! Beef Bourguignon anyone?
- September 25, 2012 at 7:00 PM
- Katiebee said...
yum! i made this, we loved it, we did lick our plates~ i substituted chicken broth for the wine~ thanks for sharing!
- September 26, 2012 at 4:51 PM
Making it again tonight! The bf he loves loves loves loves it! So easy to make and absolutely fantastic! Served with plain angel hair pasta. Delish!
- October 18, 2012 at 6:57 PM
- Barb M said...
Made this tonight and it was FANTASTIC!!!
These are the changes I made: I pounded the chicken breasts a bit to make them cook faster (maybe 1/2 inch thick). I used a regular onion and some garlic to replace the shallots since I had them on hand. I also simmered it on the stove instead of baking it. Then when the chicken was just a touch under-cooked, I pulled them out and wrapped them tightly in a double-thick aluminum foil. By the time the sauce was finished, the chicken was perfectly cooked in the foil. I added some dried parsley into the sauce and finished the top with some chopped chives. Just amazing!!!
- November 11, 2012 at 7:39 PM
- mm87 said...
The comment someone made about this tasting the same as cream of mushroom soup is laughable.. this recipe is incredible! I served the chicken over egg noodles with a side of steamed green beans... Thank you for posting this recipe!
- December 2, 2012 at 12:46 PM
I tried this tonight and it was delicious!!! I will definitely do it again! I agree that six minutes would not have been long enough for the chicken. Good eats!!
- December 9, 2012 at 9:17 PM
We paid nearly one hundred dollars a person for this for my husband's grandfather's ninetieth birthday and it was phenomenal.. just tried it myself and this really takes the cake!
- December 19, 2012 at 9:43 PM
- maria said...
This recipe sounds so rich and delicious. My mouth is watering already.
- January 13, 2013 at 2:32 PM
I'm sorry but this recipe is complicated.
- February 5, 2013 at 5:01 PM
Sounds so yummy!!!
Is it possible to make this recipe in a crockpot? I'm concerned how the sauce would turn out...
Please advise! :)
- February 18, 2013 at 8:53 AM
Made this tonight for dinner. Oh my YUMMM!!!
- February 26, 2013 at 6:43 PM
- synergy said...
Made this tonight....I used thin sliced chicken breast and it did cook in 6 minutes in the oven!Substituted chicken broth for the beef stock, turned out very yummy!Thanks!`
- March 7, 2013 at 3:50 PM
My Family loved it. The Sauce was so delious. Very simple to make.
- March 23, 2013 at 4:52 PM
how many calories?
- April 16, 2013 at 11:35 AM
- Tanya said...
Made this for my dinner tonight. Definitely divine! My favorite part was the smell of the wine and broth boiling down, mmmmmm.
- May 13, 2013 at 7:14 PM
- DP said...
Thank you for sharing this wonderful recipe. I never thought I could cook a Julia Child recipe but I did and it was fantastic. The sauce here is so good it makes up for any flaws of the cook, like overcooking the chicken. Be sure and read the comments about the timing of the chicken. Mine took 20 minutes but I wasn't ready to start the sauce so it rested too long. I also used my covered skillet, just made more sense to me going back and forth from the stovetop and the oven and I used chicken stock, not beef. Bon Appetit!
- June 16, 2013 at 8:22 PM
- Unknown said...
So, I'm without my own cooking things because we are the middle of a weird Army move. So no dutch oven, at least no cast iron one.
What I did was I sauteed the first part in a wok, then put it over the chicken in a pot thing that desperately wishes was a dutch oven. Cooked for 30 minutes at 400, and then took the chicken out and wrapped it tightly in foil. Poured the onion/mushroom/butter mixture BACK into the wok and followed the next steps.
Put the chicken back into the dutch oven-poser, poured the sauce in.
Side of steamed broccoli instead of asparagus. :)
- June 20, 2013 at 8:35 PM
- Mandi said...
Oh my goodness! This is so easy and so yummy! Unbelievably good. I cooked my breasts for about 35 minutes and then let them rest, covered with foil and they were perfectly cooked yet still moist. The sauce is divine! I served the chicken with a side of green beans sauteed in bacon grease and diced onion. Thank you for sharing this recipe! I love Julia and French food! :)
- June 24, 2013 at 8:37 PM
- Celeste said...
Thanks everyone for your continued comments and positive feedback on this one...It sure is delicious!
- July 1, 2013 at 1:59 PM
Are you sure Julia used cutlets? Chicken breast are easily 2x the size they were 30 years ago. Just saying
- August 3, 2013 at 8:26 AM
I have cooked this twice now and the man LOVES it! And best of all, so do I!
- August 14, 2013 at 6:02 AM
- Unknown said...
Was very good, did use breasts n cooked about 30 mins. Would pound chicken next time.
- January 4, 2014 at 9:26 PM
- Unknown said...
Was very good! Think I would pound chicken next time.
- January 4, 2014 at 9:28 PM
- rclark said...
Just made this tonight, exactly as written, using chicken stock and vermouth. Absolutely mouth watering! My chicken cooked through in 20 min and it was fork tender. Perfection. Love love love!!! Thanks for sharing this recipe :)
- February 8, 2014 at 8:50 PM
I made this tonight and used sherry instead of port...wow! It's an instant family favorite. My husband had three servings. The chicken was moist and the sauce was out of this world. Best part? I made it in under 30 mins! It's perfect for company or a lazy Sunday dinner. Try this!
- April 6, 2014 at 7:31 PM
I stumbled upon this recipe some time ago on Sugar & Spice by Celest and it has been a huge hit at my house... Even with the picky eaters! I use a local-made white wine and it turns out phenomenally
I recently wanted to do something new for some guests that I was having over, and I made the sauce (with the scallions and mushrooms included) and poured them over sliced potatoes and onions that I had baked. I broiled the mixture for just under 5 minutes on high and created some "scalloped" potatoes that are now famous in my household! Mmmm!
I will be sharing your recipe page on my blog. Thanks!
- June 22, 2014 at 11:05 AM
Years ago when Julia was cooking, chicken fryers were about 2 pounds each. That is for the entire dressed chicken! 6 minutes was probably correct for her time and her chicken breasts.
- July 31, 2014 at 1:46 PM
I have made this a thousand times just as directed and I love it so much! So does everyone else! Thank you for posting!!!
- September 20, 2014 at 8:08 PM
The chickens were not as toxic in the old days. Thanks for the recipe
- September 24, 2014 at 11:14 AM
- Unknown said...
I made this last night and it turned out wonderfully. Next time I will add more mushrooms (portobello) and I will make a roux to thicken up the sauce, it was creamy (as in rich) but not thick (as in creamy). This was the first time I actually splurged on white pepper.
As for 6 minute cooked chicken - back in the day, chicken had to be boned by the cook or requested to be done at a butcher.
Most woman (my grandma) pounded the chicken thin for a quicker and juicer chicken. Woman/Cooks were not spoiled like we are today with high end ovens and stoves.
- November 4, 2014 at 7:50 PM
I just made this recipe for my mum's birthday tonight and I just had to comment and say it was FANTASTIC! I've never commented on a recipe I've made before but I just had to thank you! My mum ate almost twice the amount she usually does and absolutely adored it!
I followed the recipe exactly (chose port and beef stock for sauce, and cooked chicken for about 30 minutes) and it was absolutely divine! I'll be making this again many times! The sauce thickened to the perfect consistency and as soon as I tasted it I was actually surprised at just how amazing the flavour was! I paired it with a simple mushroom risotto and asparagus - thanks again
- December 4, 2014 at 5:37 AM
- Unknown said...
Hi all,
Vis a vis the cooking time, keep in mind when Julia was cooking and writing....chicken breasts then were a lot smaller than they are now, probably 100-120 grams; these days some of the breasts I buy are as big as a kitten!
- December 30, 2014 at 4:55 AM
- TKG said...
This was so good! Big hit at our house! Question from a novice cook... Is there a way to make the sauce thicker? Thanks again! Fantastic recipe!
- December 31, 2014 at 12:27 PM
- gypsy18 said...
I've made this dish. I love this Julia Child cookbook and recipe. There's no way you should cook a boneless chicken breast more than 10 minutes. If you do it'll be like shoe leather, completely overdone and without any juices at all. Just awful. You must be thinking of bone-in chicken breasts which can be baked or roasted up to an hour and still be palatable. Experiment with boneless chicken breasts. Heat some olive oil in a skillet over medium heat (medium low over gas heat). Salt and pepper the boneless breasts (supremes) and sauté them in the pan for 5 minutes per side. Then serve immediately. Perfect, if not a little overdone. Follow Julia Child's instructions in this recipe. There's a reason she's a legend. She didn't serve raw chicken to anyone. It's not like it's was "in" in the olden days.
- January 23, 2015 at 7:52 PM
Making it now!! :)) Has anyone ever used Vermouth?? I thought strongly on using instead of wine. Just for something different. Also it was very hard not to brown the chicken breasts. Looking at the picture there was no browning.
- February 10, 2015 at 5:42 PM
- pamela said...
I am not really into wine, but have Merlot at home..will that work or let me know what kind is best..thanks
- March 18, 2015 at 12:12 PM
- Theresa @ Two Much Fun said...
Thank you for sharing this. It really was as delicious as you said. We made it with Marsala, because I didn't have any vermouth left (shameful, I know). Kid approved, PICKY KID approved and husband approved. Thank you- so delicious! I wish I would have doubled the sauce.
- March 25, 2015 at 5:45 PM
You must have fallen and bumped your head! This tastes nothing like cream of mushroom soup. You must have left something out or don't know how to cook!
- February 7, 2016 at 9:15 AM


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I'm David Rotenizer, site manager for the Grave Creek Mound Archaeological Complex (GCMAC) in Moundsville, West Virginia. This facility is situated in the northern panhandle of West Virginia, half way between Pittsburgh, PA and Columbus, OH. I have held the position just shy of four years. Archaeology has been important to me for most of my life since as least middle school, so we are looking at nearly four decades. I am passionate about archaeology and its contributions and value to society.
GCMAC is a seven acre archaeological park featuring the Grave Creek Mound. We are a historic site operated by the West Virginia Division of Culture and History. It is called a complex because we consist of three separate, but related components: mound, museum, and research facility. The Grave Creek Mound is one of the largest known conical earthen burial mounds associated with the Adena culture and has been dated to around 250 – 150 BCE. The mound was saved from destruction by concerned citizens and elected officials when it became a state property in 1909.
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It should be an ambulance because it is countable. Also, we don't use the definite article with hospital names, but we do when we just use the word alone.
1. He immediately called the police to inform about the accident and asked them to send ambulance to the accident scene .
Is it correct to say " asked them to send ambulance to the accident scene " ? Should it be " asked them to send an ambulance to the accident scene " because the indefinite article " a " is necessary .
2. Christina is now in a deep coma at the Kingston Hospital .
Can I leave out the word "the " because Christina is admitted into a hospital for medical treatment ? Another possibility is that Kingston Hospital is located in the city of Kingston . So , there are other hospitals in Kingston .
The rules of the articles ( the definite article "the " ) are that when one goes to hospital ( without any article ) to seek for medical treatment , the use of " the " is not necessary. For example , John has gone to Kingston General Hospital to consult a doctor . In this context , John has gone to Kingston Hospital to seek treatment . To explain further about this complex sentence structure , we can use "the Kingston General Hospital " if John were to visit someone who is being hospitalised there .
I would appreciate it if the forum experts could explain further about the above sentences . It would be better if native speakers of English ( be English or Americans ) could take part in this interesting discussion .
It should be an ambulance because it is countable. Also, we don't use the definite article with hospital names, but we do when we just use the word alone.
A contribution from an AE speaker.
It should be an ambulance. In short, I agree with everything TDOL said.
We can also say "He's gone to hospital" - perhaps we don't know which hospital, or perhaps it's not imporant to the speaker.Originally Posted by tdol
Alternatively, we can also say "He's gone to the hospital". The listener might be able to infer which hospital the speaker means, for example: they regularly go to the same hospital; there's is a hospital nearby; or there is only one hospital. It depends on the circumstances.
In AE we would say He went to the hospital or He was taken to the hospital or He had to go to the hospital.
One use the indefinite article " a " when sth is unknown.Originally Posted by Tarmizi
For example: He is going to buy a bike.
One use the definite article " the " when sure.
For example: He is going to buy the bike that he saw at the bike shop yesterday.
Originally Posted by Tarmizi
Yes, you are correct. (I think) in this case when using 'an ambulance', the object (ambulance) needs to be tagged together with 'an' if it is a singular noun, or an 's' needs to be added (as in 'ambulances') for the plural noun.
Originally Posted by Tarmizi
No, (I think) unless you say the name of the hospital, but yes if the usage of hospital is verbal (as in 'admited to hospital', or 'went to hospital', etc.). You can also leave out 'a' if your are using names (eg. 'Kingston General Hospital'). With regard to 'the', if the hospital is known, or can be guessed, then you can say 'the hospital'. The use of 'the' lets the other speaker become away that they should know which hospital is being talked about.
So, I think these are good examples of the different uses of 'a' and 'the.'
Correction (too many late nights)!
'become aware' instead of 'became away' and
'verbal' meaning 'related to the verb tense', and not as in the 'spoken sense'.
Good night!
Originally Posted by tdol
Could you please explain what do you mean by "we do when we just use the word alone".
Originally Posted by henry
What is sth?


text:
How Music Works
- The Science and Psychology of Beautiful Sounds, from Beethoven to the Beatles and Beyond
- ナレーター: Walter Dixon
- 再生時間: 8 時間 7 分
- カテゴリー: アート・エンターテインメント, 音楽
An enthralling investigation into the mysteries of music. Have you ever wondered how off-key you are while singing in the shower? Or if your Bob Dylan albums really sound better on vinyl? Or why certain songs make you cry?
Now, scientist and musician John Powell invites you on an entertaining journey through the world of music. Discover what distinguishes music from plain old noise, how scales help you memorize songs, what the humble recorder teaches you about timbre (assuming your suffering listeners don't break it first), why anyone can learn to play a musical instrument, what the absurdly complicated names of classical music pieces actually mean, how musical notes came to be (hint: you can thank a group of stodgy men in 1939 London for that one), how to make an oboe from a drinking straw, and much more.
With wit and charm, and in the simplest terms, Powell explains the science and psychology of music. Clever, informative, and deeply engaging, How Music Works takes the secrets of music away from the world of badly dressed academics and gives every one of us—whether we love to sing or play air guitar—the means to enhance our listening pleasure.
How Music Worksに寄せられたリスナーの声
- Tim
- 2011/02/18
Nearly everyone will get something out of this!
As a guitarist, choral director and musician of over 30 years, I have a pretty good understanding of the physics of music as well as music theory. However, I came away learning a number of new things from this book AND with a more solid understanding of things I already knew.
While I agree that a British reader may have made the listen a little more fun, the narrator was fine for me. The author's recordings at the end of chapters were good in most cases, but his demonstration of vibrato and rubato were generally not that obvious, even to someone who knew exactly what he was doing and trying to communicate.
His explanation of the overtone series and how they contribute to an instrument's sound was VERY good, as was his explanation of how the pentatonic scales were mathematically derived (something that I didn't know).
The author also did a good job near the end of the book explaining the weird "names" for classical compositions. His appendix explaining the intervals and songs that used them was also very good.
Only other criticism (and it is a small one) is that the use of terms tone and semi-tone is less common than whole step and half step, which may confuse some readers a bit.
All in all a really nice read and the author has a GREAT sense of humor!
- Sher from Provo
- 2011/09/26
Great book for learning more about music
This book is so entertaining! It is funny and clever and very enlightening. The narrator has just the right style, the right mix of humor and seriousness to make it funny and informative. I enjoyed almost all of it. It is written for non-musicians in an effort to help them understand what music is all about. The author does a great job of hitting so many aspects of music, but for me, a professional musician, it was a little elementary. With that said, I did learn a few things that I can use in my classroom, and that made it all worth it. I found myself laughing out loud on several occasions. I can recommend it to anyone who wants to learn more about the workings and meanings of music.
I must add that I am glad the editors did not have the author read his own book. He interjects on several occasions with musical examples that have been discussed by the narrator. He is very hard to understand. I liked his interjections and loved his use of his guitar playing examples, but the narrator, Walter Dixon, brings the book to life.
- C. Beaton
- 2011/01/25
Great book - wrong narrator
The book was entertaining, enlightening, and educational, plus funny. The only problem was the book was written by a Brit, using many humorous British expression and slang. The reader was American and the contrast of British writing and American reader didn't work. At the end of each chapter the author, John Powell, comes in and demonstrates with guitar or other instrument what the chapter was about. The author is hilarious and I wish that he or another Brit had read it. I recommend it highly and I learned a lot!
- Rikki
- 2011/08/03
Every musician should read this!
A easy and fun read about everything music. A complete explanation of how sound and music work, from origins to how and why we listen. I recommend this to every musician and every music lover. Rikki Swin
- Marcheta
- 2011/01/05
Great background info for a beginning musician
I am just starting guitar lessons and the info in this audio is amazing. I knew some of it, but not the background. I've recommended it to several other friends who are music students.
- Rissa
- 2011/11/01
Something for everyone.
I enjoyed this book beginning to end. It provided a wide variety of information, examples and stories about music that anyone could gleam insight from. Very entertaining and educational.
- Jonathan
- 2013/02/25
A simple way to gain depth and breadth in music
Would you listen to How Music Works again? Why?
I'd listen to it again because there were many fascinating bits I'd like to hear again, and to reinforce the learning.
The author is quite a funny guy, reminds me of Ricky Gervais a bit, which is refreshing and keeps you listening for the next funny bit.
The information is presented so well, and I learnt so much about how and why music works, and how and why it makes one feel the way it does, I can't say enough good things about this book.
If you're interested in the science of music, or are starting out with an instrument you'll find this book has a breadth and depth of knowledge that explains so much more than any other single source.
Also, I would say that since having listened to this material, my appreciation of all music has been enhanced. I appreciate the skill in making great sounds so much more.
Any additional comments?
This book has a ton of information, which may or may not be interesting or useful to you. If you don't like learning for the pleasure of it, or are not really interested in how music works, you probably won't enjoy this book. But if you do, then you'll love it.
- Matt Mole
- 2012/04/09
Outstanding. Making a technical subject easy.
Would you listen to How Music Works again? Why?
I've already listened to it three or four times. It really is interesting and well presented.
Have you listened to any of Walter Dixon???s other performances before? How does this one compare?
First time I've heard Walter Dixon. I like his presentation.
- milene
- 2011/12/26
Funny and inspiring
What made the experience of listening to How Music Works the most enjoyable?
The examples and the author's comments at the end of each chapter
Who was your favorite character and why?
The author
Was this a book you wanted to listen to all in one sitting?
No, it is a book to study slowly
- Arthur
- 2014/05/17
Depends on what you know coming into this book
As a musician, I soak up almost anything related to music. This presentation is somewhat of a music 101 on various levels - so if you personally have a solid understanding of music fundamentals, you could easily pass by this book as it will likely be extremely repetitive regarding music fundamentals. That said, I still picked up a couple of interesting tid bits here and there, though not sure the trade of time for this book was personally a good use of time. There are also multiple attempts to spice up the book with humor - you'll either be amused or will be rolling your eyes when those offerings emerge.
- M. Russell
- 2011/03/24
Music is my business
So THAT is why melody works! And why loudness is so hard to measure... If you are just mildly interested in how music works and why it by-passes the brain to reach directly to the soul, then this is a work that will keep you glued to your earphones. Its is well read but, and this is the best part, well illustrated in music by the author with his end-of-chapter appearances. So its a treat, whatever music you enjoy. And even though I've been a broadcaster and closely involved with music for over fifty years there was plenty to learn and marvel at in this book by John Powell. I'd love to do an interview with him!
- Lindy
- 2011/04/25
An enjoyable book - well written and the technical information is explained very well so that anyone can understand it. Parts will be boring for those with musical training, but there is enough other substance to ensure that everyone learns something. The audio 'illustrations' at the end of some of the chapters are useful too. I think it is a brilliant book for people who are perhaps learning an instrument and are wanting to understand where all the technical intricacies originated.
- Pen Name
- 2012/08/08
Generally good
But there are some parts that could have been better. The narrator for example could have sung the examples mentioned instead of reciting them monotonously. Nonetheless, supplementary musical material by John Powell himself is inserted every now and then, taking advantage of the audiobook format. The appendix can't be appreciated completely in such format, so I skipped the boring part where the narrator is enumerating a lot of things (like having someone read a dictionary to you).
- David Brown
- 2014/01/17
Interesting but doesn't make best use of format
Any additional comments?
This is a good book and explains the physics of musical instruments very clearly. The author seems to have a foot in the physicists' camp and the musicians' camp which he combines very well.
The only down-side is that the book seems to have been written as a printed book first and then simply read out for Audible.com, missing out on the benefits an audio book could give when describing music. When you describe notes, volume, pitch, harmonies or the moods which different styles of playing evoke, you really need to give audible examples. When the narrator tells us that a scale that goes tone, tone, semitone, tone, tone, tone, semitone gives better musical punctuation than tone, semitone, tone, tone, semitone, tone-and-a-half, semitone, it's hard to follow; but if someone played it you'd understand in an instant. To address this, the author inserts his own comments and examples at the end of each chapter, played on instruments, which does help a lot.
The book goes on to explain a little about musical notation but unfortunately, when teaching that, a printed book _IS_ what you need because it's difficult for an audio book to describe the notation - you need to see examples written down.
Despite these problems this book does a great job at making things as clear as it could. To do better you'd need to find some kind of multi-media presentation where the author has really used each format to its best and interleaved them well.
Btw there is a strange error in the book where the narrator tells us that musicians indicate a sharp note by writing a pound sign. The correct symbol is a '#' which is often found on non-UK qwerty keyboards on the 3 key, where the '£' is in the UK, and I can only imagine that there has been some technical slip-up here and the narrator has read it out unquestioningly.
- Dror Speiser
- 2015/05/06
Nice book about music
the book gives details on the history and making of music, in more senses than one.
anyone who hasn't studied history or the mathematics behind music will find this book rewarding. this will include most musicians.
hearing the discussions on strings and organ tubes organized ideas in my head that I might have had before, but not well stored.
the author's and narrator's pace are good, humor is mostly funny, and the narrator does a good job signing sometimes.
the additional excerpts by the author are very informative. I would suspect most people, including musicians, haven't heard notes from an instrument without the begining of the note, and most will not be able to identify the instrument the author plays in one of his examples . this excerpt, and others like it, really make you think, and understand, how music works.
I do wish there was more about the history of instruments and pitches and so on, and also more audio excerpts of actual music to really bring home some of the points.
I have also listened to The Great Courses lectures on music, and I think they complement each other well, even if overlapping by quite a bit.
- Aaron Goshine
- 2013/04/14
Most appropriate book to be an audio book
Brilliant once you start listening , it just flows .. more over you get expose to the sound samples right then an then... it feels like as proper lecture.
- Povilas
- 2016/01/06
Nice for layman
A concise overview of music basics, easy to follow and quite enjoyable. Covers basics of tuning and the principles of how instruments work. Very uswful for anyone completelt new to music theory.


text:
VAIO Easy Connect Update version 1.1.2.01120 (Windows 7 32bit, Windows 7 64bit)
About this download
This program will update VAIO Easy Connect to version 1.1.2.01120 and will resolve the following symptoms:
- Buffer Overflow
Available Downloads:
VAIO Easy Connect Update version 1.1.2.01120
File name: EP0000600406.exe
File size: 20.99 MB (22005248 bytes)
File Info
File Name
- VAIO Easy Connect Update version 1.1.2.01120
File Version
- 1.1.2.01120
File Size
Release Date
- 2012-01-20
System Requirements
- Windows 7 32bit
- Windows 7 64bit
1. Download the file to a temporary or download directory (Please note this directory for reference later).
2. Go to the directory where the file was downloaded and double-click EP0000600406.exe.
3. Follow the instructions displayed in the installation wizard.
4. After installation is completed, please restart the computer
To check if installation is successful:
1. Go to C:\ProgramFiles\Sony\VAIO Easy Connect\
2. Version.txt should indicate 1.1.2.01120


text:
Family plans: Kid-friendly cafe expands in crisis
Some people suggest that we can learn more about a business not by looking at its five-year plan but by– uh using its bathroom. If this is true, the sparkling facilities at C'Ville Coffee– where swimming blue ceramic tiles in the ladies' room give the illusion of stepping into an inviting pool surrounded by a lovely garden– suggest an owner who's a decision-maker with both an imagination and a sense of humor.
"This is our midlife crisis," admits owner Toan Nguyen, who just turned 40.
Five years ago, Nguyen was living in Paris and traveling all over Europe and Asia as a well-paid executive for a multinational technology company. Now he's a café owner who just completed an expansion that caters to the unsung family café market. While most local coffeehouses are filled with serious stares at laptops and philosophy texts, this one has a toy box and a play zone.
Kristin Breen and her two-year-old son Kevin visit C'Ville Coffee often with their Wednesday morning playgroup.
"It's a great location," says Breen. "They have a nice little corner separate from the tables where kids can go off by themselves and play, while the moms can sit back and relax with a cup of coffee and talk."
Nguyen has a degree in architecture and an MBA from UVA's Darden Graduate School of Business. He also has a daughter, whom he didn't see much of in those first ephemeral years of her life.
With another child on the way, Nguyen decided some changes needed to be made. So he and his family returned to Charlottesville, where he started Shelf Life, a small furniture design business.
It was his daughter Hattie's idea to add a little smoothie bar and coffee shop in the extra space next to the Shelf Life studio. Hattie, who was eight at the time, came up with the name "C'Ville Coffee," too.
"When I was in school," Nguyen explains, "I used to take Hattie to Greenberry's. But everything there is breakable. She couldn't run around."
When he started his own shop, he wanted it to be a place where folks with kids could come and relax without having to worry about what their toddlers were getting into.
When this family-friendly venue opened two years ago, word spread fast through the area's young families. C'Ville Coffee was such a hit that Nguyen closed Shelf Life this past May in order to focus more of his efforts on his little side business.
This summer Nguyen started serving sandwiches at lunchtime. Breakfast sandwiches are next. This month he will open a quiet zone in the space formerly occupied by Shelf Life, offering community groups and others a comfy place to meet. Plans are also in the works for creating an outdoor patio space in front of the building.
"We wanted this to be Charlottesville's living room," Nguyen declares.
For a midlife crisis, that seems better than a red sports car.Read more on: C'ville Coffee


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Free Shipping on orders over $50. Due to high volumes, there may be potential delays with delivery and response times.
Stack it up with our curated ear range! This range features a variety of earrings you can mix and match to suit your piercings! This earring features a sun charm huggie hoop design in a gold-tone setting.
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The weather might be cold, wet and dreary today but there's so much great things going on at Rainshadow Running that it's impossible for me to have the blues! In addition to announcing the race dates for all of our 2014 races I have even more good stuff to announce in this email: new races, new rainshadow merch, and one really exciting thing that has more to do about music than it does running(but of course running is still involved!).
Multi-day Summer Music FestivalWe are working with Lob and Joe from The Pine Hearts to create an outdoor roots music festival that focuses on bringing together great music and outdoor recreation in a world class location. Folks who attend this festival will have the opportunity to camp in an amazing location, dine on yummy foods, participate in outdoor activities such as: trail running, mountain, river rafting, hiking, rock climbing and much more. Participants will arrive back to their camps after enjoying the activity of their choice, and then will have the opportunity to enjoy locally crafted beer or wine while listening to some of the of most talented bluegrass, americana, and folk-rock bands currently playing in the Pacific Northwest. As the night approaches nationally headlining bands will take the stage for a night of dancing, lights, surprises and fun. This weekend package is designed with the intention of providing individuals and families with an experience combing awesome live music and wonderful outdoors that will create memories that will last a lifetime.
We're still finalizing all the key details like date, price, bands, etc but It will be in the summer in Washington and it will be absolutely something you don't want to miss. Stay tuned... We'll have a lot more figured out before the end of the year.
New Rainshadow Running Merchandise At our 2014 races we will have nice cotton t-shirts, Patagonia jackets, pint glasses, and maybe a few other items with our logo on them. Yes finally! I know some of you have been wanting these for years. Definitely by our Orcas Island races we'll have these but maybe even by the Deception Pass races. We will not do pre-sale or mail them out to folks so you'll have to be at the races to get them.
We'll also continue making the stickers for each race and have the trucker hats from Ink.Hat
New Races for 2014!
Rainshadow Running will have two(or maybe three if a permit miracle can happen on the Rogue River) new races in 2014: The Gorge Waterfalls 100k and The Oregon Coast 50k. Plus we are working very closely with Candice Burt to help launch and direct the Tahoe 200 Mile Endurance Run and the Deception Pass Trail Half Marathon(part of her brand new Trail 13.1 Series)
The Gorge Waterfalls 100k will be an Out and Back on the Gorge Trail from Benson Recreation Area(near Multnomah Falls) to the Wyeth Campground(near Hood River, OR). The 50k will be the day before and will hopefully(assuming we can get bus transportation worked out) be a point to point from Wyeth to Benson. Both races of course pass almost an infinite number of amazing large waterfalls! We will also once again have the Trail Running Film Festival and other fun stuff going on all weekend at the Edgefield, the awesome renovated historic Mcmeniamins hotel in Troutdale, OR complete with it's own Brewery, Winery, Distillery, numerous restaurants and bars, heated outdoor swimming pool and more!
From the beach to the bluffs to the ridges high above with waves crashing into rocks just feet away at times The Oregon Coast 50k is never far from the ocean and is always incredibly scenic. Starting on the wide, flat-ish beach just south of Waldport the runners will run to the small seaside town of Yachats and past it to Cape Perpetua Park where they'll do a big loop and then run back to Yachats and finish there. Most of the miles are on narrow, twisty, soft single track trails but there's also a 6 mile sandy but firm beach section at the start and a tiny bit of pavement and packed gravel trail as well to round out the course. There's flat sections, steep sections, big hills and little hills, waves crashing into rocks, deep old forest, views from up high, and views from as low as the tide will let you go. This race has something for everyone and fun for all!
The first ever 200 mile single loop mountain race in the United States, The Tahoe 200 circumnavigates the sparkling, clear blue waters of Lake Tahoe from the Tahoe Rim Trail. The route occasionally detours off the TRT to explore aspen meadows, rock gardens of giants, small impossibly blue lakes, thick canopied forests, and long ridge lines with stunning views. The course is nothing less than magical. This race aims to create an unique and unparallelled experience for ultra distance trail runners who want to have an adventure of a lifetime. The race is a non-stop traverse of the lake, with numerous aid stations and sleep stations to support your epic run. All finishers receive a belt buckle and artistic finisher's print commemorating their accomplishment.
When I created the Deception Pass 50k/25k a few years ago it was an instant success selling out every year. And for good reason, the trails are so much fun to run with all the twists and turns and steep little hills and the whole area is just so beautiful and you're never far from the sea with the trails often running right along the beach or on bulffs above the shore. Candice's Deception Pass Trail Half Marathon will be just as great and perfect for runners of all abilities.
2014 Rainshadow Running Race Dates*
|January 25
|Orcas Island 25k
|February 1
|Orcas Island 50k
|March 29
|Gorge Waterfalls 50k
|March 30
|Gorge Waterfalls 100k**
|April 19
|Yakima Skyline Rim 25k
|April 20
|Yakima Skyline Rim 50k
|May 17
|Sun Mountain 25k
|May 18
|Sun Mountain 50k/50m
|June 8
|Beacon Rock 50k/25k
|August 9
|Angels Staircase 60k/35k
|Sept 5-9
|Tahoe 200***
|October 18
|Oregon Coast 50k**
|December 13
|Deception Pass 25k
|December 14
|Deception Pass 50k
* Not all race dates are definite yet, permits still pending
** Websites coming soon
*** Technically this is NOT a Rainshadow Running Race instead contact Candice Burt
Candice's 2014 Race Dates*
|February 15
|Fragrance Lake 10k/13.1 mile
|March 2
|Stewart Mt. 5k/13.1mi
|April 12
|Alger Alp 5 mile/13.1mi
|May 4
|Little Mountain 10k/13.1mi
|June 1
|Deception Pass 13.1mi
|July 27
|Chuckanut Mountain 13.1/26.2 mile
|Sept 5-9
|Tahoe 200
|September 27
|Cle Elum 50k/25k
|November 9
|Bellingham Trail Marathon and Half
* Not all race dates are definite yet, permits still pending
Other Notes about 2014
Dropped Races
As you may have noticed there were two races not listed on our calendars: The Winthrop Road Marathon and Half and The Mt Spokane 50k/25k. For 2014 these races are taking a hiatus to allow us to add these other new races and so we can possibly smoothly transition the races to other race directors in the future. It is possible we will keeping doing them ourselves but at this point we needed to atleast temporarily free up some space on our calendars.
Split Races
We have split even more races into multiple days to allow for more runners and to make sure we aren't creating a "leadville-like" scenario where there are too many people on the trails and roads and parking lots making a big mess and making for an miserable situation for everyone involved including the other trail users. Now the Yakima Skyline 25k and Sun Mountain 25k will both be on Saturday and the Yakima 50k and Sun Mountain 50k/50m will be on Sunday.
Volunteer Signup
Also in 2014 look for us to try to streamline the volunteer registration process to make it easier and more efficient for everyone to volunteer at one of our races. Volunteers are so important to the success of our races and really make all of this even more fun but there are so many of them and so many races that we are having a hard time responding to all the volunteer requests in a timely manner. So please be patient and understand we are working on improving.
No Waitlists
None of our races have waitlists. except The Tahoe 200. What we do instead, to make things much simpler to administer, is that we overfill the races above our permitted limits knowing that there is a natural dropout rate before race day that will get us down to our permit limit. So if you miss out on registering before the race sells out you simply have to suck it up and try next year, sorry. But thankfully between Candice and I we now have 18 races(23 if you count the saturday/sunday split races as two separate races) for you to choose from! And if you're one of those runners who drops out we allow you to transfer to one of our other future non-sold out races(as long as you notify us before hand). Also at most races we have volunteer positions available so you can get into a sold out race if you either volunteer before or after the race or bring a volunteer for during the race but these positions are also limited and often are gobbled up just as quick as the paid entries.
How to get involved! WE NEED YOU!
There are a ton of ways for you to help make Rainshadow Running better and to make our running community better and make the world better! I've got a lot of ideas and I've got numerous things from big to small that you can do. It's actually enough for a whole email on it own so stay tuned for that in the next couple weeks. But I hope you all know just how amazing and important you are to us and we are so thankful to have such an excited and motivated and merry band of supporters!!! We can't do what we do with out y'all and we want to keep ya around! For now please help by spreading the word, especially about all our new races, and I'll be in touch again soon with more. And as always shoot me an email or message on facebook and we'll chat more!
Thanks again and see you soon!


text:
|Long before the discovery of gold ... long before the wagons, the white man, and the thunder of war, well over 10,000 years and 80 tribes ago, when only the soft impression of a moccasin crossed fearlessly with that of the cougar, the mountain lion, and the bear ... this was Oregon and these were her people.
In the year of 1775, Spanish Captain Bruno Hacetathe, steered a weary course and crew toward America's Northwestern States, leaving a new set of imprints in the sands of time. Then again in 1792, Robert Gray, proud captain of the vessel Columbia, placed stern and prayer and ventured his course up the wide green waters of the Oregon Country's most principal river. It would become the voyage of it's christening ... an imprint to cross no others ... the "Columbia," as strong and as mighty as it's namesake.
Lewis and Clark spent the winter of 1805-1806 near the rugged Oregon coast at what is now known as, Ft. Clatsop. They indeed, blew the loudest trumpet of all. With the ringing of their encouraging reports would come, mountain men, missionaries, fur traders, and adventurers; all contributing to the depth of the ruts marred across the face of the Oregon frontier .
The Oregon Trail had become the overland pioneer route to the northwestern United States. About 2,000 miles long the trail extended from Independence, Missouri, to the Columbia River in Oregon. For twenty-five years nearly 650,000 emigrants migrated westward on a long and dusty road paved in famine, hardships and tears. Arriving in the great Northwest, staggering, worn, and forsaken; those who could walk carried those who had fallen, those who had breath buried those who were breathless; those who had the strength began to clear the land; those who had the means began to till the soil; and those who had a vision began to see a state.
And henceforth, through the depth of lifes struggles and by the strength of great character, their imprints cross proudly with those of the moccasin.This website is dedicated to every man, woman, and child ... of every race and every creed that ever placed an impression, large or small ... softly or loudly, on the wide and beautiful face of ...
"A Place Called Oregon"
Erektil behandling hos latvinga.com online i Sverige.


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New York woman charged in Newtown fundraising scam
NEW YORK -- New York City prosecutors say a woman has been charged with fraud for posing as the aunt of a Connecticut school shooting victim and soliciting donations.
Nouel Alba was indicted Tuesday on identity theft and fraud charges in the Bronx. Prosecutors say she pretended to be the aunt of 6-year-old victim Noah Pozner. She was accused of using her Facebook account, telephone calls and text messages to seek donations for what she called a "funeral fund."
Alba was first arrested in December on charges she lied to federal officials about the case. Her lawyer didn't immediately return a call seeking comment.
Twenty children and six adults were killed on Dec. 14 when a gunman opened fire at Sandy Hook Elementary School in Newtown, Conn., before killing himself.