Kamis, 28 Februari 2013

[B926.Ebook] Download A Higher Call: An Incredible True Story of Combat and Chivalry in the War-Torn Skies of World War II, by Adam Makos, Larry Alexander

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A Higher Call: An Incredible True Story of Combat and Chivalry in the War-Torn Skies of World War II, by Adam Makos, Larry Alexander

THE NEW YORK TIMES AND INTERNATIONAL BESTSELLER


December, 1943: A badly damaged American bomber struggles to fly over wartime Germany. At the controls is twenty-one-year-old Second Lieutenant Charlie Brown. Half his crew lay wounded or dead on this, their first mission. Suddenly, a Messerschmitt fighter pulls up on the bomber’s tail. The pilot is German ace Franz Stigler—and he can destroy the young American crew with the squeeze of a trigger... 

What happened next would defy imagination and later be called “the most incredible encounter between enemies in World War II.”

The U.S. 8th Air Force would later classify what happened between them as “top secret.” It was an act that Franz could never mention for fear of facing a firing squad. It was the encounter that would haunt both Charlie and Franz for forty years until, as old men, they would search the world for each other, a last mission that could change their lives forever.

INCLUDES PHOTOS

  • Sales Rank: #7341 in Books
  • Published on: 2014-05-06
  • Released on: 2014-05-06
  • Original language: English
  • Number of items: 1
  • Dimensions: 8.99" h x 1.07" w x 5.98" l, 1.00 pounds
  • Binding: Paperback
  • 400 pages

Review
“A remarkable story . . . worth retelling and celebrating.”—USA Today

“Beautifully told.”—CNN

“A riveting story of humanity and mercy set against the ghastly backdrop of war”—Publishers Weekly

“Oh, it’s a good one!”—Fox News

“Deeply felt by its author and deeply affecting to read.”—The Times, London

“A truly awe inspiring story of wartime chivalry”—Daily Mail

“Incredible.”—New York Post

“Inspiring.”—Kirkus

“From the horrors of the most savage war in history emerges this beautiful story of a brotherhood between enemies. Simply told, splendid, and well worth the read.”—Joe Galloway, co-author of the #1 New York Times bestseller We Were Soldiers Once . . . and Young 

“This book grips you like a movie. It’s part Top Gun, part Valkyrie, and more.”—Marcus Brotherton, co-author of the New York Times bestseller Tough as They Come

“It is often said that ‘war is hell’—and it is—however, this story reveals how the human spirit can shine in the darkest hours.”—Colonel Charles McGee, Tuskegee Airman, WWII

“A Higher Call exemplifies beautifully the brotherhood of warriors and will forever change how you look at World War II.”—Eric Blehm, author of the New York Times bestseller, Fearless

“Can good men be found on both sides of a bad war? The author asks the question and delivers the answer. A powerful, haunting read.”—Chuck Tatum, author of Red Blood, Black Sand

About the Author
Adam Makos is the author of the New York Times and international bestseller A Higher Call. In his sixteen years of work as a journalist in the military field, Makos has interviewed countless veterans from World War II, Korea, Vietnam, and present-day wars. In pursuit of a story, Makos has met with presidents, had tea with Prince Charles, accompanied a Special Forces raid in Iraq, and organized an expedition into North Korea in search of an MIA American serviceman. A native of Pennsylvania, he currently lives in Denver, Colorado.

Larry Alexander is the author of the New York Times bestselling biography Biggest Brother: The Life of Major Dick Winters, the Man Who Led the Band of Brothers. He is also the author of Shadows in the Jungle: The Alamo Scouts Behind Japanese Lines in World War II and In the Footsteps of the Band of Brothers: A Return to Easy Company's Battlefields with Sgt. Forrest Guth. Alexander has been a journalist and columnist for the Intelligencer Journal in Lancaster, Pennsylvania, for nearly twenty years and has won numerous state-level awards for excellence in journalism.

Most helpful customer reviews

266 of 274 people found the following review helpful.
An amazing and moving true story of WWII
By Tom
A Higher Call by Adam Makos: Review by Tom Gauthier
How often do you have trouble reading the last page of an action packed war story because of the blur of tears? First time for me, as I finished Adam Makos new book A Higher Call.
After eight years of painstaking research, Makos has produced a singular piece of work: the true and incredible story of two pilots who locked eyes--and I feel locked souls--across a span of deadly sky over Nazi Germany in 1943, changing the fortunes and the futures of all who were there.
Adam Makos provides us a close-up of the American experience, before during and after this incident. But he also, and in marvelously rich detail, gives us a rare look into the machinations of the Luftwaffe, again, before the war and through to the very end.
.... Engines failed, damage was extensive to flight surfaces, yet under the strong hands of their young pilot, Charlie Brown, the ship remained precariously in the air. Back in the plane's fuselage the crew was bravely caring for each other--some with grievous wounds. As they approached the European coastline, Charlie knew that any moment the coastal flak guns would open up and finish them off.
Suddenly, from behind and below them a FW-109 climbed up from the treetops and began its attack run on the helpless Pub. With all guns frozen the crew could only watch with the resignation of pending death. At the controls of the 109, Franz Stigler, an experienced ace saw the target that would raise his "kill" count. But he didn't kill. I will not herein tell you what transpired in the minds of the American airman or the German pilot. It is something you must read for yourself and let it sink in to your soul, as I did.

Charlie Brown and Franz Stigler survived the war. There was no official mention of Stigler's saving Ye Olde Pub in American records. In Germany, he could say nothing and hope no one recognized his plane from the ground--or it would be a firing squad for him.
The story of their meeting decades later and the ability to share the personal feelings of all who were touched by the incident near Christmas 1943 over Germany. Here's where I began to tear up.
Adam Makos has brought us an action packed adventure story. But he has done it through the eyes, souls, fears, and personal travails of both the Germans and the Americans. Yes it's a war story, but more than that it's a warriors' story--humanized but not trivialized like we've never seen before. Vicious and deadly battle could not snuff chivalry and a higher call. It's is so good to be reminded of this through a real life story.
A Higher Call is a must read.

Dr. Tom Gauthier, MBA, Psy.D.
International Award Winning Novelist
Co-host of Military Author Radio
Military Writers' Society of America
U.S. Air Force Veteran

412 of 425 people found the following review helpful.
GREAT Read!
By ChicagoReader
I loved this book.

I thought I knew the premise of the story before downloading it, but by the end of the first few chapters I realized this was so much more then the brief first encounter of the main characters. It's a story of two young men, on opposites sides of the war, sharing the same experiences- fighting to keep sane and survive the horrors of WWII.

You are introduced to Franz (the German pilot) first and then Charlie's story (the American pilot) is intertwined later on. There is no way to read Franz's portion without being in awe of what he survived-multiple bail outs, crashes, and over 480 missions. Being introduced to Franz first makes his run-in with Charlie's plane all the more remarkable - here was this battle-hardened pilot who showed unbelievable compassion, knowing if he were caught it would mean his own life.

The authors do a fantastic job of seamlessly moving between the characters and you get so attached to them that I found myself hesitating when turning the pages because I wanted the ones I liked to live a bit longer. I finished it hours ago, but I know I'm going to reread my favorite chapters before bed tonight!

126 of 132 people found the following review helpful.
A story to make you believe in people (spoilers)
By Karen Sullivan
A Higher Call is mostly the story of Franz Stigler, an ace WWII German fighter pilot who came upon a heavily damaged and helpless American B-17 bomber struggling to return to England. Stigler could have easily shot down the bomber and it's crew, but instead he escorted them past an anti-aircraft battery and flew along side them for a while out over the North Sea. Stigler knew he would be court-martialed if anyone found out what he had done. For years he wondered if the bomber had made it home safely and he wondered, "Was it worth it?". It took 46 years for Stigler to find out that the bomber did return home safely and to finally meet the American bomber pilot, Charlie Brown.

Author Adam Makos provides all the descriptions of battle, dog-fighting and heroism you would expect in a book of this nature but he really focuses on the human side, on the losses. Character after character are introduced only to die. The story of one young German flier is heartbreaking. In the last days of the war he told Stigler that he was going to return home, surrender and that he hoped to study engineering. Stigler asked if he wanted to take just one flight in an Me-262, the world's first operational jet fighter. The boy said yes. Since American bombing had stopped two days before, Stigler thought it would be a safe, quick flight, but the jet's engines cut out and the plane went down. Stigler raced to the crash sight and was able to arrive in time for the boy to ask Stigler to say goodbye to his mother and sister for him. The boy died in Stigler's arms. So many wasted lives.

While the description of Stigler escorting the bomber to safety is moving, the scene that meant the most to me was at a veterans reunion where Charlie Brown introduced Stigler to two of the crewmen who had been onboard the bomber that Stigler spared. As the four men hugged and cried they were joined by the descendants of the American fliers -- people who owed their lives to the act of generosity and kindness shown by Franz Stigler. Stigler and Brown remained close friends until their deaths, both in 2008.

It took 46 years for Stigler to get an answer to the question that had haunted him for so long. Yes, it was worth it.

See all 3867 customer reviews...

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Selasa, 26 Februari 2013

[V813.Ebook] Download Home Cheese Making: Recipes for 75 Homemade Cheeses, by Ricki Carroll

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Home Cheese Making: Recipes for 75 Homemade Cheeses, by Ricki Carroll

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Home Cheese Making: Recipes for 75 Homemade Cheeses, by Ricki Carroll

Making your own artisanal-quality cheeses is now easier than ever. In this home cheese making primer, Ricki Carrol presents basic techniques that will have you whipping up delicious cheeses of every variety in no time. Step-by-step instructions for farmhouse cheddar, gouda, mascarpone, and more are accompanied by inspiring profiles of home cheese makers. With additional tips on storing, serving, and enjoying your homemade cheeses, Home Cheese Making provides everything you need to know to make your favorite cheeses right in your own kitchen.

  • Sales Rank: #11459 in Books
  • Brand: Storey Publishing
  • Published on: 2002-10-14
  • Original language: English
  • Number of items: 1
  • Dimensions: 9.00" h x .69" w x 7.00" l, 1.20 pounds
  • Binding: Paperback
  • 224 pages
Features
  • Used Book in Good Condition

Review

“[Ricki Carroll] has inspired artisans from Lorie to Las Vagas. She’s the Billy Graham of Cheese.” – Barbara Kingsolver, from Animal, Vegetable, Miracle.

 

“This book covers everything the novice cheesemaker needs to know about making delicious cheese on the first try” – San Francisco Examiner

 

“A thorough and practical guide.” – Bon Appetit

 

“A must-read for anyone interested in cheese making!…offering abled cheese makers knowledge to excel at their craft and novices a world of information…” – Jodi Wische, Old Chatham Sheepherding Co.

 

About the Author
The co-founder and owner of New England Cheesemaking Supply in Ashfield, Massachusetts, Ricki Carroll learned cheesemaking in England. Her company has been supplying home cheese makers since 1978, with the goal of providing people with all the equipment and information needed to enjoy this most delicious of hobbies. Carroll teaches cheese making workshops around the country for beginners and advanced hobbyists alike, leads cheesemaking tours to Europe, and is a member of the American Cheese Society. Her book has become a classic reference.

Excerpt. © Reprinted by permission. All rights reserved.
Chapter 1- Ingredients

In the beginning, God created goats, they produced milk, and that was good. Then he was so excited that there came sheep, cows, and other milk-producing mammals. Then came human beings, who used this wondrous,wholesome product to feed their families. When they realized that milk in stomach pouches coagulated, it was their first miracle. They had discovered cheese! And that was VERY good! Stomach linings became their source for rennet, soured milk and whey became their source for cultures, and fingers were turned into instant thermometers (but that we'll save for the equipment chapter). The miracle of cheese solved an age-old question of how to save milk. After a while, naturally occurring molds added vim and vigor to cheeses and introduced variety to the palate.

Today, we use the same ingredients but obtain them in more sophisticated ways. Cultures and rennets are now made and standardized in factories and can be obtained from cheese-making supply houses. Milk comes in bottles and is bought at the grocery store. But hark! I hear the artists calling, because in the right hands, these ingredients can be turned into gastronomic delights. Read on, and happy cheese making.

Milk

Milk means different things to different people. For the shopper in a grocery store, milk is the white liquid found in plastic jugs in the dairy case. For the owner of a dairy animal, milk is obtained in the course of a day's chores. Milk is a complicated substance. About seven eighths of it is water. The rest is made up of proteins, minerals, milk sugar (lactose), milk fat (butterfat), vitamins, and trace elements. Those substances are called milk solids.

When we make cheese, we cause the protein part of the milk solids, called casein, to coagulate (curdle) and produce curd. At first the curd is a soft, solid gel, because it still contains all the water along with the solids. But as it is heated, and as time passes, the curd releases liquid (whey), condensing more and more until it becomes cheese. Most of the butterfat remains in the curd and very little passes into the whey. Time, temperature, and a variety of friendly bacteria determine the flavor and texture of each type of cheese.

Throughout history, people have used milk from many animals. The familiar cow, goat, and sheep have fed people for centuries, along with less common animals such as the yak, camel, water buffalo, llama, ass, elk, mare, caribou, zebu, and reindeer. When making the cheeses in this book, you may use whatever milk you have available in your area. Cow's and goat's milks are the most readily available in the United States; you may find some sheep's and water buffalo's milks, if you are very lucky. You may make the cheeses in this book with store-bought milk, as long as it is not Ultra-Heat Treated (UHT), and you can use dried milk powder for the all the recipes in chapter 4, "Soft Cheese," and in chapter 10, "Other Dairy Products."

No matter what type of milk you use for cheese making, it must be of the highest quality. Always use the freshest milk possible. If it comes from the supermarket, do not open the container until you are ready to start. This will prevent possible contamination from bacteria in the air. Above all, if the milk tastes sour or "off," throw it away -- the cheese-making process will not make your milk taste better! When purchasing milk, remember that 1 gallon yields 1 pound for hard cheeses or 2 pounds for soft cheeses. This varies from milk to milk. Yields from goat's milk and nonfat milk are lower, and the yield from sheep's milk is higher. The following list includes the many types of milk used in the cheese-making process.

Cow's Milk

In the United States today, cow's milk is the most popular for use in cheese making. This is not the case in the rest of the world, however, as goats and sheep feed the majority of the globe's population. Cows are large animals that are more difficult to raise; they eat more and therefore take up much more grazing land and natural resources. Yet cow's milk is abundant, the curd is firm and easy to work with, and it produces many wonderful cheeses. If you are considering buying your own cow, start with a Jersey -- its rich milk will produce a high cheese yield because it has a high butterfat content, and Jerseys are very sweet animals.

Goat's Milk

Goat's (doe's) milk has smaller butterfat globules than cow's milk, making it more easily digested. It is more acidic than cow's milk, so it ripens faster, and it has no carotene, so it produces a whiter cheese. Because of its natural homogenization, goat's milk makes a slightly softer cheese than that from cow's milk, though the butterfat content is about the same. Cheese made from raw goat's milk has a distinct peppery hot pungency caused by naturally occurring lipase enzymes and fatty acids. During the renneting process, you may lower the temperature five degrees, because goat's- milk curd tends to be more delicate. Remember to treat these softer curds very gently.

If you are looking for your own goats, Nubians and Alpines are good producers and tend to have the sweetest milk. Saanens often produce more milk, but it has a stronger flavor. Toggenburgs produce a slightly lower yield, but also a strong flavor.

Sheep's Milk

Sheep's (ewe's) milk is one of the most nutritionally valuable foods available. It is high in protein and vitamins, which so often have to be artificially added to our diet. Sheep's milk contains almost 10 percent less water than cow's or goat's milk and is almost twice as high in solids as cow's milk; therefore, it produces a very high cheese yield -- almost 2H times what you would expect from cow's or goat's milk.

Milking sheep are now making an appearance in the United States, and there are some differences to note if you use sheep's milk for cheese making. When adding rennet, use three to five times less than that used for cow's milk, and top-stir carefully. When cutting the curd, make larger cubes; when ladling, take thicker slices, or you will lose too much butterfat and the cheese will be too dry. Use half the amount of salt called for and exert only light pressure when pressing.

Water Buffalo's Milk

This milk has three times as much butterfat as cow's milk and is traditionally used to make mozzarella. Unless you have your own herd, using water buffalo's milk is not a possibility in the United States at this time.

Raw Milk

Several terms need to be defined, so that you know what I am talking about when I use the word milk. Raw milk comes directly from a farm animal and is filtered and cooled before use. It is not pasteurized, so it has a higher vitamin content than heat-treated milk. Raw milk brings out the fullness and richness of flavors, and it has the added advantage of bringing the subtleties of pasturing and the diet of the animal into your final cheese.

Raw milk contains natural flora, many of which are very useful in cheese making. It may also contain harmful bacteria, known as pathogens, that can produce disease in humans. Pathogens that may be found in milk include Mycobacterium, which causes tuberculosis; Brucella, which cause brucellosis, and Salmonella, which causes salmonellosis.

A few salmonella outbreaks in recent decades, however, all have occurred in pasteurized milk. Typically, salmonella outbreaks are caused by a lack of cleanliness in factories, where the thinking is that "pasteurization will take care of it." Taking precautions to avoid foodborne illness is important for everyone, but especially for those most vulnerable to disease -- children, the elederly, and people with weakened immune systems.

If you consume raw milk or use raw milk to produce cheese that is aged fewer than 60 days (this includes almost all fresh cheeses), you must be absolutely certain that there are no pathogens in the milk. To ensure that your raw milk is pathogen-free, consult a local veterinarian for advice. A good rule to follow is: If in doubt, pasteurize.

When using raw milk, never use milk from an animal that is suffering from mastitis (inflammation of the udder) or receiving antibiotics, which will destroy the helpful bacteria that are essential in making cheese. (If you make raw-milk cheese for sale, U.S. federal law dictates that it must be aged longer than 60 days to prevent the development of pathogenic bacteria.) That said, raw-milk cheeses are some of the best in the world.

Homogenized Milk

This milk has been heat-treated and pressurized to break up the butterfat globules into very small particles so that they are distributed evenly throughout the milk and do not rise to the top. Homogenized milk produces a curd that is smoother and less firm than that of raw milk, so I recommend adding calcium chloride during cheese making. Homogenized milk may require up to twice as much rennet as does raw milk. Although store-bought milk is usually both pasteurized and homogenized, farm-fresh milk does not need to be homogenized.

Cream-Line Milk

This milk has not been homogenized and has a "line" that separates the cream on the top from the milk on the bottom. (This is delicious! If you're my age, you remember the glass bottles on the porch -- that was cream-line milk.)

Pasteurized Milk

This type of milk has been heat-treated to destroy pathogens. In effect, it kills all bacteria, which is why you need to add bacterial starter to most cheese recipes. Pasteurization makes proteins, vitamins, and milk sugars less available, and it also destroys the enzymes that help the body assimilate them. How to Pasteurize Milk. If you acquire milk directly from a cow or a goat and need to pasteurize it, follow this simple procedure:

1. Pour the raw milk into a stainless-steel or glass pot (do not use aluminum) and place the pot into another, larger pot containing hot water. Put the double boiler on the stovetop and bring the water to a boil.

2. Heat the milk to 163ªF, stirring occasionally to ensure even heating. Hold the temperature at 163ªF for exactly 30 minutes. The temperature and time are important. Too little heat or too short a holding time may not destroy all the pathogens. Too much heat or too long a holding time can destroy the milk protein and result in a curd that is too soft for cheese making.

3. Remove the pot of milk from the pot of hot water and put it into a sink filled with ice water that is at the same level as the milk. Stir constantly until the temperature drops to 40ªF. Rapid cooling is important to eliminate conditions that support the growth of unwanted bacteria.

4. Store pasteurized milk in the refrigerator until you're ready to use it.

Ultrapasteurized Milk

Scientists working for large corporations have figured out that if you heat-treat milk to ultra-high temperatures, you can keep it for a very long time prior to opening. This allows large milk companies to buy out the smaller ones and transport your milk all across the country and still get it to your table in all its dead glory. The protein is completely denatured and you may as well drink water. Please ask your local storekeepers to get the real thing for you. You cannot use this type of milk for the wonderful 30-Minute Mozzarella; it will only make a mushy ricotta.

Ultra-Heat-Treated (UHT) Milk

UHT milk, or "long-life" milk, sold in foil-lined containers, is flash-heated for a few seconds at a temperature between 275 and 300ªF. It has a shelf life of several months. If this is the only milk available to you, you can use it to make soft cheese, but this product comes in a box -- need I say more?

Whole Milk

Milk that still has all of its original ingredients and a butterfat content of 3.5 to 4 percent is called whole milk. Whole milk contains cream.

Nonfat (Skim) Milk

Milk that has most of the cream removed and a butterfat content of 1 to 2 percent is called nonfat or skim milk. Nonfat milk is used for making prepared starter and hard, grating cheeses, such as Romano and Parmesan. It may also be used as a low-fat alternative to make soft cheeses (see chapter 4) and for a number of other dairy products (see chapter 10).

Dry Milk Powder

This product is simply dehydrated milk solids; 1 1/3 cups of dry milk powder dissolved in 3 3/4 cups of water makes 1 quart of milk. Dry milk powder doesn't need to be pasteurized, as the drying process destroys unwanted bacteria. You may use either skim or whole milk powder to make soft cheeses and other dairy products.

I have used dry milk powder in the tropics to make fromage blanc with great success. Simply add a packet of starter to the powder, mix it with water, shake, set, and drain, and voila -- cheese for the island!

Soy Milk

Made from the milk of soybeans, soy milk can sometimes be used to make soft cheeses and other dairy products. You will have to experiment with your local brands.

Buttermilk

Originally, buttermilk was the liquid drained from the churn after butter was made. Little of that is available today. Instead, the buttermilk we buy is made from pasteurized skim milk to which bacterial starter has been added. Today, it is quite simple to use direct-set buttermilk starter to make your own buttermilk.

Cream

There are many types of cream, depending on the butterfat content. If you are buying cream at a store, light cream and half-and-half are ideal for making soft cheeses. Whipping cream and heavy cream are frequently too high in butterfat to set properly. Avoid ultrapasteurized cream.

Most helpful customer reviews

21 of 22 people found the following review helpful.
Not worth ANY money.
By MV Trish
Ricki Carroll's vigorous endorsement of her proprietary cultures, with no information on what is actually required or how much has relegated this book to the library book sale. Anyone who knows me, knows it is VERY hard for me to give away a book, but this one is essentially useless. There are numerous different mesophilic and thermophelic bacteria cultures, not to mention the variety of molds etc. Find a book that will provide the details, or you will end having to buy from her company, New England Cheese Supply Co and end up paying more for it.

3 of 3 people found the following review helpful.
Really good in some areas, but......
By Lori120
The book provides a lot of excellent information for a novice like myself, who also bought the Basic Cheesemaking Kit and Red Wax at the same time. (The Basic Kit gets a 1 star rating, and certainly does not provide "All the tools needed...as claimed") The book provides real information on the tools necessary for cheese making. My main problem with the book is that many of the recipes for the same item, such as Farmhouse Cheddar, is different depending on which of Ricki's sources you are looking at, the book, the manual that comes with her kit, or her website. For instances, the pounds of pressure required for pressing farmhouse cheddar vary greatly, with a significantly lower weight given in the kit manual. I believe that this is probably because the kit does not include a real cheese press, which is needed. Instead, it recommends finding a small plate that fits into their 6 1/2 in. plastic cheese mold, and putting weights, like bricks on top of it. It's iffy at best for a small plate to hold up to 20 pounds, that consistently wobbles off because it is on an uneven surface, without breaking the plate. I certainly could't. There is no way a small plate can stably hold the 40+ pounds described in her book or on her website without being damaged.

My frustrations with the recipes' conflicting information aside, I learned a lot from reading it, such as cheese history, detailed breakdown of the different ingredients used, and an explanation of the various stages in the cheese making process, such as how to sanitize you equipment, and to which I strictly adhere. However, despite strictly following directions, I've had very little success using her ricotta and fresh cheese recipes. It will be awhile before knowing the results of my hard cheese since it still has to age. I've since spoken with an experienced cheese maker about Ricki's book, someone who certainly knows much more than I, and whose opinion I respect and share regarding the book; it is okay, but not great. She has suggested that I go to other sources for better information. I'm going to follow up with her to ask about those sources since I've been underwhelmed by my success following the book's recipes to date. Perhaps my farmhouse cheddar will turn out better.

3 of 3 people found the following review helpful.
I don't recommend it, but I have made many successful batches of cheese with it...
By Jason Heinz
I don't care for this book and I won't recommend that anyone purchase it.

That being said, I use it weekly to make a variety of cheese that have all turned out well. Being that I am a beginner cheese maker, I'm happy about that.
I often find that recipes online make the cheese making process far more easier. This book tends to complicate things, and I find it very annoying that it says "one packet" starter, rather than an exact measurement. Though it's not all that complicated to calculate how much starter is needed if you buy in bulk. Ya got a brain use it, I guess, though I would have liked it to be just clearly spelled out for me...

If you want it get it! But don't expect much, I'd just print off recipes online, if you need a hold in hand recipe... Cheaper, easier, and far less complicated. Another downfall a lot of the cheeses in here I will never make due to personal tastes.

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Sabtu, 23 Februari 2013

[Y434.Ebook] Download PDF Exhibition Design: An Introduction, by Philip Hughes

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Exhibition Design: An Introduction, by Philip Hughes

Exhibition Design 2 describes the skills needed to become an exhibition designer, including: developing a brief and working with clients; design principles for graphics, circulation, lighting, and accessibility; presenting ideas to clients; and the practicalities of production. A wealth of visual material includes photographs of completed exhibitions by world-renowned designers, concept drawings, computer renderings, charts and tables of information—all for a wide range of exhibitions around the world, permanent and temporary, including museums and galleries, visitor centres, brand experiences, festivals and trade fairs. This second edition includes new examples, updated information on the latest digital technology, and expanded coverage of interactives and sound and film.

  • Sales Rank: #131089 in Books
  • Published on: 2015-09-08
  • Released on: 2015-09-08
  • Original language: English
  • Number of items: 1
  • Dimensions: 10.00" h x .75" w x 8.50" l, .0 pounds
  • Binding: Paperback
  • 232 pages

About the Author
Philip Hughes is an exhibition designer based in London. He has designed both museum and trade fair exhibitions around the world. He has also taught design at a number of institutions, including the University of Portsmouth and the University of the Creative Arts in Farnham, Surrey.

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Kamis, 21 Februari 2013

[B773.Ebook] Fee Download The Perfect (Pop-up) Punctuation Book, by Kate Petty

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The Perfect (Pop-up) Punctuation Book, by Kate Petty

Here is the seventh title in the stunningly successful sequence that began in l996 with The Great Grammar Book. Through flaps, pop-up wizardry and superb illustrations, this ingenious book explains how to use commas, apostrophes, brackets, exclamation marks and lots more. By rescuing tadpole commas from a scary pike, finding all the creatures that have escaped from Punctuation Park and listening to the chattering monkeys' advice on how to use speech marks, children will soon feel confident about basic punctuation. Packed with clear and entertaining examples, this book makes punctuation both easy and fun!

  • Sales Rank: #1801939 in Books
  • Published on: 2006-09-07
  • Ingredients: Example Ingredients
  • Original language: English
  • Dimensions: 11.30" h x .87" w x 6.81" l, 1.08 pounds
  • Binding: Hardcover
  • 12 pages

Review
"If punctuation had been made this much fun when I was little, maybe I wouldn't be so rubbish at it now" -- Nicola Davies Guardian "...the fizziest puncuation book around" -- Sally Williams Independent "...a wonderful, colourful, pop-up book for children..." Daily Telegraph "...squeezes all the possible fun out of commas and semicolons" -- Nicolette Jones The Sunday Times "It seems perfect" Children's Bookseller

About the Author
Kate Petty lived in Cornwall with her husband, Mike, before tragically dying from cancer in May 2007. She was both an extraordinary writer and an extraordinary person. The author of a number of novelty and pop-up books, including the innovative The Great Grammar Book and The Wonderful World Book, Kate was also involved in creating amazing books for the Eden Project children's book list. Jennie Maizels studied illustration at Central St Martin's School of Art and Design, and graduated in 1993. The Great Grammar Book by Kate Petty was Jennie's first children's book and has sold a quarter of a million copies. She is the illustrator of six other books in this pop-up series, including The Global Garden, The Super Science Book, The Wonderful World Book, The Magnificent Music Book, The Terrific Times Tables Book, The Perfect Pop-Up Punctuation Book, all by Kate Petty. She is also the author of Finger Food for Babies and Toddlers (Vermillion, 2003). Jennie lives in Hampshire with her husband and two children.

Most helpful customer reviews

0 of 0 people found the following review helpful.
This is a terrific book! I bought one for my grandchildren and ...
By Bookie
This is a terrific book! I bought one for my grandchildren and ordered another one for myself!!!

0 of 0 people found the following review helpful.
Five Stars
By Regard
Perfect.

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Kamis, 14 Februari 2013

[R785.Ebook] Ebook Feliz cumpleanos (Spanish Edition), by Danielle Steel

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Feliz cumpleanos (Spanish Edition), by Danielle Steel

Valerie Wyatt es la reina de la elegancia y el buen gusto. Desde que se divorció, hace ya algún tiempo, ha trabajado duro para convertirse en una célebre decoradora. Ahora tiene su propio programa de televisión y parece que las cosas no podrían irle mejor. No obstante, ni la fama ni el dinero ni su magnífico físico son suficientes para eludir una verdad aterradora: pronto tendrá sesenta años.

El destino quiso que ella y su hija compartieran fecha de cumpleaños. A punto de cumplir los treinta, April ha llegado a la cima profesional. Es propietaria y chef de uno de los mejores restaurantes de la ciudad, situado en el fabuloso Downtown. Pero está tan centrada en el trabajo que no tiene tiempo para nada más. Madre e hija no tardarán en aprender que el éxito no es la clave de la felicidad y que los mejores regalos que brinda la vida siempre llegan por sorpresa…

  • Sales Rank: #210855 in Books
  • Published on: 2016-02-09
  • Released on: 2016-02-09
  • Original language: Spanish
  • Number of items: 1
  • Dimensions: 8.00" h x .70" w x 5.20" l, .81 pounds
  • Binding: Paperback
  • 304 pages

Review
“Me ha recordado por qué he sido fan de Danielle Steel durante décadas. Personajes adorables y fascinantes que no tienen miedo de sus imperfecciones, escenarios lujosos e historias que sencillamente me han emocionado.” —Bookreporter

About the Author
Danielle Steel es sin duda una de las novelistas más populares en todo el mundo. Sus libros se han publicado en cuarenta y siete países, con ventas que superan los quinientos ochenta millones de ejemplares. Cada uno de sus lanzamientos ha encabezado las listas de bestsellers de The New York Times, y muchos de ellos se han mantenido en esta posición durante meses.

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0 of 0 people found the following review helpful.
Four Stars
By monica
My Bueno y atrapante

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By Alicia
Very good book

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One Star
By Carmen Ortiz
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Hans Zimmer's film scores are bold and unmistakable. Over the course of his prolific career, he has provided music for some of the world's most beloved films, including Disney's The Lion King and Christopher Nolan's The Dark Knight. This collection features faithful arrangements of some of the best known titles by this brilliant composer. Titles: 160 BPM (Angels and Demons) * Ah, Putrefaction (Sherlock Holmes) * All of Them! (King Arthur) * The Burning Bush (The Prince of Egypt) * Can You Hear Your Heart? (Winter's Tale) * Cheldorado (The Road to Eldorado) * Chevaliers de Sangreal (The Da Vinci Code) * Corynorhinus (Batman Begins) * The Dark Knight Overture (The Dark Knight) * Days of Thunder (Main Title) (Days of Thunder) * Discombobulate (Sherlock Holmes) * Doomsday Is Family Time (The Simpsons Movie) * Dream Is Collapsing (Inception) * Drink Up Me Hearties (Pirates of the Caribbean: At World's End) * Driving Miss Daisy (Driving Miss Daisy) * Homeland (Main Title) (Spirit: Stallion of the Cimarron) * Honor Him (Gladiator) * In the Beginning (The Bible) * It's So Overt It's Covert (Sherlock Holmes: A Game of Shadows) * Krypton's Last (Man of Steel) * Life Goes On (A League of Their Own) * Maestro (The Holiday) * The Nativity (The Bible) * Now We Are Free (Gladiator) * Roll Tide (Crimson Tide) * Tennessee (Pearl Harbor) * This Is Clark Kent (Man of Steel) * This Land (The Lion King) * What Are You Going to Do When You Are Not Saving the World (Man of Steel).

  • Sales Rank: #76373 in Books
  • Brand: Alfred
  • Model: 00-42728
  • Published on: 2014-07-01
  • Original language: English
  • Number of items: 1
  • Dimensions: 12.00" h x 9.00" w x .50" l, .1 pounds
  • Binding: Paperback
  • 144 pages

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2 of 2 people found the following review helpful.
Perfect difficulty level
By David Chatzistamatis
I've been playing piano for most of my life,and I'd consider myself at a moderate level. The music in this book is at a perfect difficulty level for me. It isn't too tough, but it isn't easy enough to play it perfectly on the first sitting. You'll have to practice the songs for a bit (but not too long), but once you get it down it all sounds brilliant. It perfectly captures the essence of Hans Zimmer's awesome music, and including a wide range of his music from Gladiator to Man of Steel.
I would have preferred some different songs to some of the ones included, but that's just me. All in all, you'll have a blast playing through it all.

0 of 0 people found the following review helpful.
It was an excellent buy!
By LJones
Our daughter asked for this to help her continue in her piano practice. It was an excellent buy!

0 of 0 people found the following review helpful.
Five Stars
By B. H. C. Ruffing
son loves it

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Senin, 11 Februari 2013

[I371.Ebook] Fee Download Speaker Classification I: Fundamentals, Features, and Methods (Lecture Notes in Computer Science)From Brand: Springer

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Speaker Classification I: Fundamentals, Features, and Methods (Lecture Notes in Computer Science)From Brand: Springer

This volume and its companion volume LNAI 4441 constitute a state-of-the-art survey in the field of speaker classification. Together they address such intriguing issues as how speaker characteristics are manifested in voice and speaking behavior. The nineteen contributions in this volume are organized into topical sections covering fundamentals, characteristics, applications, methods, and evaluation.

  • Sales Rank: #5326847 in Books
  • Brand: Brand: Springer
  • Published on: 2007-09-14
  • Original language: English
  • Number of items: 1
  • Dimensions: 9.25" h x .84" w x 6.10" l, 1.21 pounds
  • Binding: Paperback
  • 355 pages
Features
  • Used Book in Good Condition

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1 of 1 people found the following review helpful.
Voice ID Policy Leader
By VoicePolicyLeader
This is a very substantive, well organized, and informative book. The articles provided come from some of the world's leaders in this vital area of speaker classification, and related forensic and automatic processing topics. Some presentations are useful, if not fully evidentiary or complete, presentations of how or why voices can be identified or classified based on the acoustic and linguistic aspects of the spoken communications. While somewhat weak on the extensive historical work on what speaker or channel distortions or variabilities can be handled to reliably provide forensically solid evidence, this work provides a valuable single-volume source for a variety of reviews of automatic speaker classification and some aspects of the aural-perceptual (human-expert) methods of analysis. Apparently a second volume is planned, hopefully to provide some guidance about additional research and development needs, and practical steps in using these tools for forensic or other practical applications.

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Minggu, 10 Februari 2013

[P871.Ebook] Download Ebook Basic Geriatric Nursing, 6e, by Patricia A. Williams RN MSN CCRN

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Prepare for a successful career in caring for geriatric populations with Williams’ Basic Geriatric Nursing, 6th Edition. This easy-to-read bestseller includes the latest information on health care policy and insurance practices, and presents the theories and concepts of aging and appropriate nursing interventions with an emphasis on health promotion. Part of the popular LPN/LVN Threads series, it provides opportunities for enhanced learning with additional figures, an interactive new Study Guide on Evolve, and real-world clinical scenarios that help you apply concepts to practice.

  • Complete coverage of key topics includes baby boomers and the impact of their aging on the health care system, therapeutic communication, cultural considerations, spiritual influences, evidence-based practice in geriatric nursing, and elder abuse, restraints, and ethical and legal issues in end-of-life care.
  • Updated discussion of issues and trends includes demographic factors and economic, social, cultural, and family influences.
  • Get Ready for the NCLEX® Examination! section at the end of each chapter includes key points along with new Review Questions for the NCLEX examination and critical thinking which may be used for individual, small group, or classroom review.
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  • Delegation, leadership, and management content integrated throughout.
  • Nursing Process sections provide a framework for the discussion of the nursing care of the elderly patient as related to specific disorders.
  • Nursing Care Plans with critical thinking questions help in understanding how a care plan is developed, how to evaluate care of a patient, and how to apply knowledge to clinical scenarios.
  • LPN/LVN Threads make learning easier, featuring an appropriate reading level, key terms with phonetic pronunciations and text page references, chapter objectives, special features boxes, and full-color art, photographs, and design.
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  • Coordinated Care boxes address such topics as restraints, elder abuse, and end-of-life care as related to responsibilities of nursing assistants and other health care workers who are supervised by LPN/LVNs.
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  • 10th grade reading level makes learning easier.
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  • Sales Rank: #72911 in Books
  • Published on: 2015-10-20
  • Original language: English
  • Number of items: 1
  • Dimensions: 10.80" h x .50" w x 8.40" l, 1.72 pounds
  • Binding: Paperback
  • 400 pages

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Selasa, 05 Februari 2013

[I637.Ebook] Get Free Ebook Martin Luther King Jr. (Profiles In Power), by John A. Kirk

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Martin Luther King Jr. (Profiles In Power), by John A. Kirk

Combining the latest insights from KIng biographies and movement histories, this book provides an up-to-date critical analysis of the relationship between King and the wider civil rights movement.  Delivering a fresh perspective on the relationship between 'the man and the movement', Kirk argues that it is the interactionbetween national and local movement concerns that is essential to understanding King's leadership and black activism in the 1950s and 1960s.  Kirk examines King's strengths and his limitations, and weighs the role that king played in then movement alongside the contributions of other civil rights organizations and leaders, and local civil rights activists.


Suitable for undergraduate courses in 20th century US history.

  • Sales Rank: #2094434 in eBooks
  • Published on: 2014-06-06
  • Released on: 2014-06-06
  • Format: Kindle eBook

Review

"the finest brief biography of King currently on the market"

Patterns of Prejudice

 

"… a very fine introduction to the major themes of the civil rights movement"

Institute of Historical Research

 

"John A. Kirk's study achieves its aim of contextualizing  King's contribution to the civil rights movement and evaluating his career."

Journal of American Studies, Volume 39 - 2005

“The book would work as a supplemental text in survey courses or other classes that emphasize political history, leadership, government or the civil rights movement. Gives readers a glimpse of the political leadership of Martin Luther King Jr”.

 

S. Jonathan Bass, Samford University

 

From the Back Cover
Martin Luther King Jr exercised a tremendous degree of influence in a movement that between 1955 and 1965 successfully dismantled a system of legalised racial segregation and disfranchisement entrenched for over sixty years in the United States. How did King, who came from a subordinated group within American society, help effect this change? What background, characteristics, abilities and ideas enabled him to do this? Why was King so important in shaping the civil rights movement?
 
John A. Kirk looks at the sources of King¿s power in the black community and its relationship to wider American society, focusing particularly on the role of the black church, the philosophy of nonviolence and issues of leadership, whilst paying due attention to the voices of King¿s critics and detractors and to the limitations of his power. He locates King firmly within the context of other leaders and organisations, voices and opinions, and tactics and ideologies, which made up the movement as a whole.
 
Fifty years after the Montgomery bus boycott, which launched King¿s movement leadership, this book moves beyond the all-too-often oversimplified story of King¿s life and times to provide an innovative analytical framework for understanding the role played by one of the United States¿ most important historical figures.
 
 
John A. Kirk is George W. Donaghey Professor and Chair of History at the University of Arkansas at Little Rock (UALR).

About the Author
John A. Kirk is George W. Donaghey Distinguished Professor of History and Department Chair at the University of Arkansas at Little Rock (UALR)

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