Minggu, 17 Oktober 2010

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Analytical Concordance To the Bible, by Robert Young

Analytical Concordance To the Bible, by Robert Young



Analytical Concordance To the Bible, by Robert Young

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Analytical Concordance To the Bible, by Robert Young

  • Sales Rank: #9087164 in Books
  • Published on: 1951
  • Binding: Hardcover

Most helpful customer reviews

43 of 45 people found the following review helpful.
What I like most about Youngs Analytical....
By A Customer
Young's Analytical Concordance for the KJV (which is quite practical for the NKJV) has one particular benefit over other Concordances. While entries are made in English, they are further organized according to the words (with definitions) that they are translated from. By examining other verses that use the same word, it is possible to get a still better understanding of each word. If people would study the Bible in such a manner, I believe that there would be a lot fewer Christian denominations in the world. For the purpose of understanding the Bible, the Bible itself, by the fortification of the Holy Spirit, is our best interpretor. It is non-negotialble that verse be compared to verse, "precept upon precept, line upon line," (Isa 28:10). Youngs makes this kind of deeply rewarding study possible for those without knowledge of the ancient languages. Youngs is indeed nothing less than a treasure map to the most glorious fortune of Truth that this world has ever seen.

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Sabtu, 16 Oktober 2010

[D115.Ebook] Free PDF Patisserie: A Masterclass in Classic and Contemporary Patisserie, by William Curley, Suzue Curley

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Patisserie: A Masterclass in Classic and Contemporary Patisserie, by William Curley, Suzue Curley

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Patisserie: A Masterclass in Classic and Contemporary Patisserie, by William Curley, Suzue Curley

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Patisserie: A Masterclass in Classic and Contemporary Patisserie, by William Curley, Suzue Curley

Patisserie aims to reflect award-winning chocolatier, William Curley's passion for taking classic recipes and modernizing them with his own innovations. Creating top-quality patisserie is often seen as something only a trained professional can do, however with patisserie equipment now easily accessible to all, William hopes to unscramble the mystique of haute patisserie creation and get everyone creating masterpieces in their home kitchen.The process of patisserie is broken down into a step-by-step guide complete with expert knowledge from a master ptissier to produce flawless creations every time. A series of basic recipes will provide a solid foundation in patisserie techniques as well as inspiration for aspiring creative pastry chefs. Classic recipes from Rhum Baba to Tarte Alsacienne are given a modern adaptation with William's unique blend of flavors. William had always had the long-term ambition of bringing patisserie to this country as an accessible, affordable yet uncompromising luxury. His main focus is, of course, to arouse and surprise the taste buds, a pleasure that he hopes he can bring to everyone through the recipes in this book.

  • Sales Rank: #133556 in Books
  • Published on: 2014-05-22
  • Original language: English
  • Number of items: 1
  • Dimensions: 11.00" h x 1.38" w x 8.75" l, 2.64 pounds
  • Binding: Hardcover
  • 344 pages

Review

' a gorgeous coffee table book for any budding cake baker or aspiring pastry chef who wants to up their game'



 ‘ the duo have succeeded in delivering an accessible yet uncompromising luxury for the everyday kitchen’



'If you’re looking to really wow guests with dessert, this is the book for you’ 



'If you're looking to really wow guests with dessert, this is the book for you' 

' a gorgeous coffee table book for any budding cake baker or aspiring pastry chef who wants to up their game'

`these desserts are exquisite, complex and delicious. But having been to a class with them I can vouch that the patisserie is perfectly do-able; it just needs time and patience'

'a book where the word comprehensive doesn't even begin to adequately describe it.it is truly a thing of beauty from both a coffee table tome and usability perspective'

 ` the duo have succeeded in delivering an accessible yet uncompromising luxury for the everyday kitchen'

About the Author
Brought up in Fife, William Curley's career began with an apprenticeship at Gleneagles, followed by 6 years at numerous Michelin-starred establishments, working with respected chefs including Pierre Koffman at La Tante Claire, Raymond Blanc at Le Manoir aux Quata Saisons and Marco Pierre White at The Restaurant. He then became Chef Patissier at The Savoy Hotel under Anton Edelman, as Chief Patissier leading a team of 21 pastry chefs. In 2004, he opened his first boutique in Richmond, followed by the opening of his equally successful Belgravia Boutique. After an increasing demand for his chocolate and patisserie creations, William Curley chocolate and patisserie concessions were opened in world-renowned department store Harrods in July 2011. They also create bespoke patisserie to accompany Afternoon Teas at some of London's top establishments. William has been awarded Britain's Best Chocolatier by the Academy of Chocolate four times (2007-2011) and has won numerous other awards. Most recently William became a member of the prestigious Relais Desserts, an association of the top pastry chefs across the world who come together to promote haute patisserie. Couture Chocolate, William's first book, won the Guild of Food Writers Cookery Book of the Year award in 2012.Suzue Curley completes the team with an equally impressive patisserie background. Born in Japan, Suzue was influenced and inspired by many Japanese patissiers but recognized that she needed to move to Europe to complete her training. She met William while working as a patissier at The Savoy, having previously trained at Claridge's and Le Cordon Bleu.

Most helpful customer reviews

47 of 47 people found the following review helpful.
How I wish I could give this book a higher rating!
By Dusya4
First off let me just say that this book is gorgeous! I own dozens of cookbooks and baking books but not one of them can rival this one. The photography is amazing - for those who like photos in their cookbooks (and who doesn't?), this book is a must. I honestly cannot get enough of flipping through it and just enjoying the photographs of all the delectable creations.

The pastries presented are truly breathtaking. William Curley is clearly a master of his craft and we are fortunate that he decided to share his knowledge with us in this tome. In my opinion, this is a fantastic book for the price (as compared to, for example Stephane Glacier's "Tarts, Gouters, Entremets" or Pierre Herme's "ph10" each of which cost well over three times the price of this book). If you want to get a taste for the kinds of recipes this book offers check out Youtube for the author's presentation of a Strawberry and Pistachio Breton Tart. These are truly innovative, creative patisserie pieces, some of them are just plain showstoppers. And the wonderful thing is that the author breaks down each creation in discreet and digestible chunks even though at first glance they seem to be completely out of reach for a home baker. The first part of the book includes basic recipes for sponges, meringues, creams, sauces, etc. after which follow recipes broken down into Pastries and Leavened Specialties, Petits Gateaux, Entremets (my favorite), Macarons, Verrines, Baked Cakes, and Petits Fours.

Most recipes have multiple photos showing individual steps and the recipe includes numbers that allow for cross-referencing each step to the photos. The ingredients and cross-references to basic recipes are very clearly set out and each recipe lists specialized equipments/forms needed. Most recipes have a little blurb about the history of the recipe or some other interesting information. The instructions and photos for chocolate decorations are incredibly detailed - almost as good as watching a video. Though this book is clearly not for the novice baker, the presentation allows anyone who can follow instructions and is willing to spend the time (and invest in some specialized equipment and forms) to recreate the fantastic creations in the book.

NOW FOR THE BAD PART and the only reason I give this book less than five stars. There are errors in the recipes. In some recipes specific steps are left out (e.g. in the cannele recipe, there are no instructions for what to do with the hot milk mixture - it is never referenced again after it is taken off the stove). The conversions from grams to cups/spoons are wrong all over the place (60 grams of cocoa powder is not 4 tbsp, it's more like 1/2 cup). Because professional pastry chefs use weights I would err on the side of using the weight measurements and ignore the cups/spoons but even the weight measurements are wrong in some places. For example, in the genoise recipe, the amount of dry ingredients called for is double what is typical for the amount of eggs specified (300g flour, 300g sugar and 125g butter for 6 eggs). I cross referenced at least 5 other baking books I own as well as the internet and it seems clear that for this amount of eggs you should use about half the other ingredients specified. I ran into a similar error with the author's other book, Couture Chocolate, when making the pistachio joconde, where the amount of sugar specified was clearly wrong.

Some (maybe even most) recipes are fine but you really have to tread carefully with this book and you need to have a sense for correct proportions of ingredients or better yet cross reference against other sources. Having said that, I think the book is still incredibly valuable and unparalleled in its class. I just hope that the author or the publisher releases an errata sheet to make it more reliable.

UPDATE: Having now used this book for a few years I stick with my original review. I use it mostly for the foundational recipes (creams, mousses, purees, cake layers) and also decoration ideas and I have not encountered any issues with those. The step by step photos and instructions are so useful! A few pictures of the things I made are attached (black current and chocolate dessert, chocolate and praline mousse cake, and a cake loosely based on the Fraisier).

43 of 46 people found the following review helpful.
Incomplete and incorrect recipe(s)?
By Stephanie J Feldman
So the recipe for the Cannelés caught my eye and I've been working with it for the past few days. I am a Pastry Chef and I tinker with recipes all the time. Add an extra egg, remove some flour, DEFINITELY remove some sugar...I'm used to recipes not working when I do this because even though I know that baking is a science...I know one day I'll hit on something amazing.

It doesn't help though when the recipe in a book that's been published and ostensibly proof read by editors numerous times, is incomplete and just wrong.

Ignoring the fact that the author completely misses telling us to temper the hot liquid into the eggs....it's left on the stove somewhere never to be integrated, the entire recipe calls for (375ml (13fl oz/1 2/3 cup) full-fat milk.

In the recipe it states to first add 250ml (8 1/2 fl oz/ generous 2 cups) with the remaining amount being added later. So 250ml is 2 cups but 375ml is only 1 2/3 cups. And we're to add a partial amount that's more then the stated whole amount needed for the recipe. Which is correct?

I don't want to assume that all the recipes are wrong. But I also don't want to waste my time and money trying recipes that don't work and not knowing if it's me or the recipe. Guess I'll have to find out the hard way.

1 of 1 people found the following review helpful.
and I love it! The recipes are really good and clear
By Amazon Customer
I got brought this book as a present, and I love it!
The recipes are really good and clear, and the pictures are amazing! Definitely worth buying!

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Sabtu, 09 Oktober 2010

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Written by an experienced diesel technician, this book has an intensely practical approach to the most popular, current light and medium duty diesel engines rather than a theoretical or descriptive one. While most diesel books are directed to heavy-duty diesels used in less than 20% of all diesel engines produced, this book is directed to the 70%  market share of diesels used in light and medium duty applications. The technology enabling the use in this new generation of powerful automotive diesels is vastly different from heavy-duty diesels and requires its own unique coverage. Currently, this book is the only one available to serve the requirements of automotive technicians servicing these light-duty engines.

 

This book is part of the Pearson Automotive Professional Technician Series, which provides full-color, media-integrated solutions for today’s students and instructors covering all eight areas of ASE certification, plus additional titles covering common courses. Peer reviewed for technical accuracy, the series and the books in it represent the future of automotive textbooks.

  • Sales Rank: #1279035 in Books
  • Brand: Wright, Gus
  • Published on: 2012-01-07
  • Original language: English
  • Dimensions: 10.70" h x .60" w x 8.40" l, 1.50 pounds
  • Binding: Paperback
  • 368 pages

Most helpful customer reviews

0 of 0 people found the following review helpful.
Three Stars
By Maria Baumann
missing pages but it worked in a pinch...

0 of 0 people found the following review helpful.
Very Informative
By S. Ott
Haven't gotten through the entire book yet, but so far this book is one of the best! Wish it was available in hard cover though.

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The Jerky Bible: How to Dry, Cure, and Preserve Beef, Venison, Fish, and Fowl

  • Published on: 1709
  • Binding: Paperback

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The Language of Clothes, by Alison Lurie

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The Language of Clothes, by Alison Lurie

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The Language of Clothes, by Alison Lurie

The classic book about the clothes we wear and what they say about us.

Even before we speak to someone in a meeting, at a party, or on the street, our clothes often express important information (or misinformation) about our occupation, origin, personality, opinions, and tastes. And we pay close attention to how others dress as well; though we may not be able to put what we observe into words, we unconsciously register the information, so that when we meet and converse we have already spoken to one another in a universal tongue.

Alison Lurie, the Pulitzer Prize-winning novelist, is our savvy guide and interpreter on this tour through the history of fashion. She provides fascinating insights into how changing sex roles, political upheavals, and class structure have influenced costume. Whether she is describing the enormous amount of clothing worn by early Victorian women or illuminating the significance of the long robes worn by aging men throughout history to connote eminence, her analysis is playful, clever, and always on target.

  • Sales Rank: #394496 in Books
  • Brand: Brand: Holt Paperbacks
  • Published on: 2000-03-15
  • Original language: English
  • Number of items: 1
  • Dimensions: 9.22" h x .78" w x 7.18" l,
  • Binding: Paperback
  • 288 pages
Features
  • Used Book in Good Condition

About the Author
Alison Lurie is the Pulitzer-prize winning author of many highly praised novels, including, most recently, The Last Resort. She currently divides her time between Ithaca, Key West, and London.

Most helpful customer reviews

37 of 38 people found the following review helpful.
Absolutely Fascinating!
By sally barry
I can't wait to go out and buy this book, which I read in hardcover from the library. It is very well researched and illustrated and discusses clothes and fashions from long ago up till today. And not just fashions and how they change, but what they MEAN. For example, did you know....in olden times, not just elegant clothing, but cloth itself was and admired and expensive commodity. The more cloth making up one's clothing meant that person was wealthy. Paintings of the period featured draperies in the background to indicate a person's wealth, and even today designer clothing uses more cloth and is cut fuller, carrying on the tradition. Anyone interested in not only fashion and clothing but symbols and history should read this book, it is just fascinating and delicious.

13 of 14 people found the following review helpful.
A great social history of clothes
By Beatrice Izzey
Well written, well argued history, not text book like at all, but like a long New Yorker article. A pleasure to read. It's not about silly petty fads but great social movements that underlie trends and revolutions. I think more photo illustrations would help.

12 of 13 people found the following review helpful.
A meditation, not a history
By D.E. Wray
This is an amusing essay on how Lurie interprets various clothing, outfits, and styles. The book is easy to read and is a way to pass the time pleasurably. Potential readers, however, should be aware that the "language" metaphor does not hold for long: in this book, clothes are like a language only inasmuch as they convey meaning. One could just as validly and convincingly write about, say, "the language of bookshelves" or "the language of bicycle riding styles." Those interested in a history of clothing would do well to look elsewhere, and those interested in analyses of clothing would do well to look elsewhere as well (e.g., The Fashion System). Potential readers are also warned that Lurie tends to make sweeping generalizations about persons not part of her social world (e.g., the poor or non-Anglo-Saxons) and some may find these generalizations (never backed by citations of evidence) offensive.

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Kamis, 09 September 2010

[A176.Ebook] PDF Ebook Introduction to Nuclear Engineering, by richard stephenson

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Introduction to Nuclear Engineering, by richard stephenson

  • Sales Rank: #4273640 in Books
  • Published on: 1958
  • Format: Import
  • Number of items: 1
  • Binding: Hardcover
  • 491 pages

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SystemVerilog Assertions Handbook, 4th Edition: ... for Dynamic and Formal Verification, by Ben Cohen, Srinivasan Venkataramanan, Ajeetha

SystemVerilog Assertions Handbook, 4th Edition is a follow-up book to the popular and highly recommended third edition, published in 2013. This 4th Edition is updated to include: 1. A new section on testbenching assertions, including the use of constrained-randomization, along with an explanation of how constraints operate, and with a definition of the most commonly used constraints for verifying assertions. 2. More assertion examples and comments that were derived from users' experiences and difficulties in using assertions; many of these issues were reported in newsgroups, such as the verificationAcademy.com and the verificationGuild.com. 3. Links to new papers on the use of assertions, such as in a UVM environment. 4. Expected updates on assertions in the upcoming IEEE 1800-2018 Standard for SystemVerilog Unified Hardware Design, Specification, and Verification Language. The SVA goals for this 1800-2018 were to maintain stability and not introduce substantial new features. However, a few minor enhancements were identified and are expected to be approved. The 3rd Edition of this book was based on the IEEE 1800-2012.

  • Sales Rank: #857419 in Books
  • Published on: 2015-10-15
  • Original language: English
  • Number of items: 1
  • Dimensions: 11.00" h x .93" w x 8.50" l, 2.08 pounds
  • Binding: Paperback
  • 410 pages

About the Author
This SVA 4th Edition evolved from many years of practical experiences, training, and studies in the processes / design / verification / and language worlds. This book is an excellent reference in the process and application of SVA. It was created by four authors who came from very strong technical backgrounds, thus putting a lot of synergy in the creation of this book. Ben has many years of design, synthesis, and verification of digital designs; he authored 12 books on VHDL, Verilog, design processes, VMM, PSL, and SVA, and has taught several classes in these fields. Srini worked at Intel as a verification engineer, and at Synopsys as an application and verification field engineer; he is now CTO of CVC Pvt Ltd, a high-end design-verification consulting company, and provides training in SV, SVA, VMM, OVM/UVM, VHDL, consulting for companies, and sales representation for many EDA products. Ajeetha has many years of experience in design and verification using VHDL, SV, SVA, VMM, OVM/UVM; she is the founder, CEO and Managing Director of CVC. She has also been consultant for many EDA companies and verification turnkey projects across India, Israel & Taiwan. Lisa worked at Cadence as a methodology and product engineer supporting assertions in simulation, formal verification, and emulation. She participated in the SVA standardization work for the IEEE 1800-2009 release. She also managed an organization that was responsible for the definition, verification, and support of Telecom IC's, LAN IC's, and ATM IC's at Lucent Microelectronics. She now is a technical marketing manager at Real Intent.

Most helpful customer reviews

0 of 0 people found the following review helpful.
Great book for engineers new to SVA or as a reference.
By Amazon Customer
This book has been a great tutorial and reference for getting into the incredibly complex world of SVAs from the simplest to extremely complicated cases. I used the first and 3rd editions at work and purchased the new, 4th edition. The authors, Ben and Srinivasan, have even been responsive when I had questions about some particular SVA behavior in simulation.

0 of 0 people found the following review helpful.
I like this book
By Anoop
Really good book

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SystemVerilog Assertions Handbook, 4th Edition: ... for Dynamic and Formal Verification, by Ben Cohen, Srinivasan Venkataramanan, Ajeetha PDF
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