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Well, I hate to be a stick-in-the-mud, but I'm not a fan of pizza at all.
I'll happily sit down in a proper pizzeria in Italy, with real pizza ovens, and real pizzaioli flipping the dough, but anything that comes in a box from a fast-food style "pizza place" just doesn't tempt me at all.
I suppose that means that I'd rather "New=York pizza" were off the menu.
I wanna be a eunuchs developer! Pass me a bread knife!
A genuine NY City pizza - hand made to order in a very hot stone-floored oven (with high-gluten flour, seasoned tomato sauce and shredded mozzarella cheese . . . period)
Neapolitan Pizza. Not to say we don't occasionally get a Sicilian pie (square, bready, much slower cooking) - but that's for the occasional variety. Similarly, a Chicago style (having lived their for five years) has its place. But a NYC Neapolitan Pizza is the first place.
You don't need any toppings if it's any good. And it can be well made by Greeks, who've ofttimes opened pizzerias. In fact, I've even had it "Kosher" (main difference: there is no possibility of a meat topping). I believe, in ages past, NY City pizza was once referred to a Manna from Heaven.
To save some of you some troubles, I don't care to argue the point as you're just plain wrong. Give your keyboard a rest.
The truck unloading the metal bars!! Well, it was successful. But...
The motorcycle carrying all those logs!!! That could kill the driver/rider fast. scary.
The scoop loading that giant stone with that guy sitting in that frontloader thing. OY!! Very lucky escape.
As an analogy, this book is meant to prepare you to become a chef, not a cook. A cook is able to follow instructions from a recipe and repeat a process that has already been done many times before. This works well when the outcome is known and the process (cooking, in this case) is simple. Chefs, however, can follow procedures and processes in an expert manner (and often do so, when appropriate), but they also understand the fundamental reasoning behind the instructions and can adjust the process to create their own recipes when the context changes. Chefs ultimately write their own cookbooks.
I really like that because all real Chefs can cook, but not all Cooks can be Chefs.
This seems to be the part that everyone fights about in relation to Agile.
Also, this book is really good because it is providing a look at what Software Developement really is : something used to build products and solutions that ultimately have to be bought (paid for) by someone.
-- Bonus info --
I think you'll like this:
To get that quote from the book I
1) took a snapshot of the text (use snipping tool or your other favorite to do this)
2) saved it as a png file
3) uploaded it to my google docs account
4) right-clicked on the image and chose "Open With => Google Docs"
5) you'll see a wait cursor as it does OCR on the image
6) A google doc will open with the image and the converted text below.
7) You can copy the text and use it how you like.