Booklr Questions – Which book is so special to you that you don’t share it with others?

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Which book is so special to you that you don’t share it with others?

Can we just take a moment to enjoy how ridiculous this question is?  If I have a book that’s so special that I won’t share it with you, why would I tell you about it?  Actually, I’m sure this question is really asking about what physical book I wouldn’t be willing to loan out.  Up until recently, the idea of loaning out any of my books didn’t seem like a bad one, but I’ve recently received some books back a little worse for wear. (I’m looking at you Mom. I saw what you did to my copy of Let’s Explore Diabetes with Owls. 😉 )

cover of illustrated HP

chapter 1 illustrated HPSo, if I had to decide on 1 physical book from my collection that I wouldn’t be willing to loan out to anyone, it would have to be my illustrated copy of Harry Potter and the Sorcerer’s Stone. It’s so beautiful, I would be heartbroken if the binding ended up broken, if someone dropped it in the tub (OK, that’s more likely to be me than anyone else), or Lord forbid, a small child went to it with markers.

I will hoard this gorgeous book and keep it entirely for myself, until I have someone old enough to read it to. This is the sort of book that you get to read to a child, even after they’re old enough to read on their own.

5 thoughts on “Booklr Questions – Which book is so special to you that you don’t share it with others?”

  1. My copy of the Larousse Gastronomique. Look, but don’t try to borrow it. Eat it here–if your hands are clean. Under my eye.

  2. It’s not just a cookbook, it’s an encyclopedia of food and its history and preparation. The book weighs about 5 lbs (well, okay, three! LOL). Lots of the recipes are classic French cooking (ie require way too much space and stuff to really consider preparing in my tiny kitchen) so it’s more of a read than a cookbook, really. They have entries on a lot of crazy stuff, such as “CAMEL: scientific name Most recipes for beef will achieve satisfactory results; see Hump for specific recipes.”

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