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Rabu, 08 Agustus 2012

[Y611.Ebook] Download PDF My Life in Advertising, by Claude C. Hopkins

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Published on: 1936
Binding: Hardcover

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Jumat, 03 Agustus 2012

[J512.Ebook] Download Series 66 Exam Secrets Study Guide: Series 66 Test Review for the Uniform Combined State Law Exam

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Published on: 1600
Binding: Paperback

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Kamis, 02 Agustus 2012

[W609.Ebook] Get Free Ebook Bake It Like You Mean It: Gorgeous Cakes from Inside Out, by Gesine Bullock-Prado

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Gesine Bullock-Prado says it’s what’s inside that really counts, and in this visually sumptuous book, the author of Sugar Baby and Pie it Forward showcases cakes that are beautiful from the inside out. Each chapter is devoted to a technique of making different types of cake, beginning with the easiest recipe and moving to the more technically difficult as the chapter progresses. When the cakes are cut, they will reveal intricate layers of patterns and designs, such as hearts, checkerboards, helixes, and colorful stripes, that will bring a smile to everyone who enjoys them. This compendium of gorgeous cake recipes and techniques will yield glorious meringues, sponge cakes, pound cakes, cheesecakes, and tarts for all levels of bakers. With her trademark wit and enthusiasm for the world of confections and baking, Gesine’s latest book will delight her fans.

To download a list of errata for the first two printings of this title, please enter the following url into your web browser:
http://www.abramsbooks.com/bakeitlikeyoumeanit/bake_it_like_you_mean_it_errata.pdf

Sales Rank: #322223 in Books
Brand: Brand: Stewart, Tabori and Chang
Published on: 2013-03-05
Released on: 2013-03-05
Original language: English
Number of items: 1
Dimensions: 9.00" h x 1.13" w x 9.00" l, 2.70 pounds
Binding: Hardcover
252 pages

Features

Used Book in Good Condition

About the Author
Gesine Bullock-Prado is the creator of Gesine Confectionary, based in Vermont. She has been featured on the TODAY show, the Rachael Ray Show, and Food Network. Her new PBS cooking show, Life from Scratch, is set to air in spring 2013. She lives in Vermont.

Most helpful customer reviews

49 of 50 people found the following review helpful.
Warning: An ERRATA sheet that'll make your head spin!
By pie_panned
Super disappointing after the success and ease of use of all of Gesine's other books. Her publishers really fell down on the job. Or her test kitchen people or SOMEBODY! A cookbook coming from the caliber of chef that she is should not have an ERRATA a page long plus a link to a PDF they can keep adjusting as more issues become clear. Wait for a second printing because they have a long way to go with this one before everything is right. In fact, I daresay purchasers of the first printing ARE the test kitchen people!

20 of 20 people found the following review helpful.
Beautiful, inspirational photographs but trouble with the recipes
By K Barrett
I pre-ordered this book, so when I received it there was no errata sheet included. It was hot off the press.

I am an intermediate to advanced baker. The techniques used are fantastic, and the flavor combinations are mouth -watering. However, the recipe for the Celebration Cake fell flat, especially with the Raspberry buttercream. My buttercream looked nothing like the vibrant pink shown in the photograph; it was more like a grayish pink. The recipe called for one pound of butter, though it does say it might not all be needed. After 3 sticks of butter, the mixture looked to be curdling, at which point we are instructed to stop. That a measurement was off by a stick of butter was a little surprising. The real failure on this was the lack of color and the *overwhelming* taste of butter....which was not appetizing. And I love me some butter.

Thinking the error was mine, I lent the book to my sister, who bakes cakes professionally. She had the exact same result as I did with the buttercream.

She said she tried a few other recipes before returning it to me, with the feedback that she thought the book was inspirational, but she would never buy it to bake from it.

This book needed more recipe testing before it was released.

192 of 201 people found the following review helpful.
Bake it like YOU mean it, and please don't follow the instructions!
By eistaxi2008
This is my first review on Amazon.com. But I was so disappointed with the results, that I had to dhare my expiriences with the recipes. BILYMI is sure a perfect Coffee table book, with beautiful photos, mouthwatering recipes, extraordinary flavour combos, helpful notes and photo tutorials and amazing Cakes. It's a very inspiring Book, If you want to impress. But If the recipes don't work, a Book doesn't worth the money for me! I have so many Books on my shelf, some are good, others amazing, some ok, but this one...I don't know. I tested a few recipes so far, and after spending hours on them, I didn't have only one good result. I would say that I'm an advanced baker, so after the disappointing results, I started checking the recipes. I have never seen a Book with so many errata like this before! The metric conversions in this Book are a disaster: Sugar, Flour, Cake Flour, no difference in weight with sifted or unsifted Flour...If you weigh your ingredients please don't follow the suggested amounts in this Book! Also there is a very confusing note in this Book regarding the Conversion charts: the author says that 1cup of superfine Sugar=8oz. 1cup granulated Sugar=7oz. This is important, as the amount of Sugar affects the taste and structure of a Cake. But in her recipe the metric equivalent is 7oz. I don't unterstand why the author mentions this, but doesn' t apply it in her recipes. And although the sugar "generally used in this Book...is superfine Sugar...", it appears in only 1recipe. Ok, maybe this is a standard conversion chart, but if a book offers metric conversions, they have to be accurate in order to get good results. Well, typos happen, and what differs a good recipe from a Bad One, consists of a lot more then only an accurate amount of ingredients: it should have an equilibrated combo of straightforward and easy to follow techniques, and of the right ingredients and equipment. BILYMI doesn't have all this. It has typos in ingredients, techniques and amounts. Here are some examples I found after reading, or testing recipes:

1)Green Mountain Tiramisu': the instructions says that for the Ladyfingers batter you have to sift the Flour over the creamed egg yolks, and then to fold in the egg whites. I followed the instructions and ended up with a curdled mess. So I checked other recipes, changed my procedure and had a creamy batter. But the result of the finished Cake layer was awful: dry and hard. And this wasn't a matter of taste. So I rechecked other recipes, skipped the suggested Bread Flour and Cornstarch in BILYMI and took all purpose Flour instead. But 2oz less. The layer was airy but very thin, only 1/2 inch. I would suggest to bake the batter in a jelly roll Pan, instead of the recommended half sheet Pan. Because in my opinion there isn't enough batter for a half sheet Pan.
2) Strawberry-Meyer Lemon Chiffon Cake: The Cake was wonderful, but the Buttercream was more like Butter than a smooth Cream. The author doesn't tell that you probably don't need the whole 1pound Butter. Learning by doing: approx. hhalf the amount is enough.
3) Chestnut Slices: good results, but only because I doublechecked the recipe. the metric conversion of Cake Flour is wrong. 1cup=140g. 120g would be the right conversion. Compared to this the metric conversion for all purpose Flour=120g. That means that 1cup cake Flour weighs more than 1cup all purpose Flour. Typo!
4) Malakofftorte a La Raymo: this recipe is a disaster! Ingredients: 1-1/3 cup Bread Flour=185g. 35g!!! is the right conversion. This is a difference of 5oz. You can imagine the results...I Don't know how it's possible, but with only two eggs in the batter, you can pipe-attention please- 15 three inches long Ladyfingers+(OMG) 3 eight inch Cake rounds. And now the instructions"...trace 6 eight inch rounds on parchement papers...and pipe 4 Cake rounds with the batter? Why trace 6? Two are just for fun! And the surprise comes at the end: you need only 3 Cake rounds to assamble the Cake???? Typo!
5) Pyramide Cake: the instruction says to "put the Almond paste to the batter...", but uuuppsss...where is it? It's not listed in the ingredients. Skip it. Typo!
6)Aztec Chocolate creme fraiche Pound Cake: such a nice glaze listed in the ingredients, but you at the end you only need to dust the Cake with Cacao. Skip the glaze!
7) Even the Cake on the front cover has a Typo: the Ganache listed in the ingredients, is only mentioned at the end of the instruction: "....fill a Pastry bag with the remaining Ganache and pipe hearts. ..: After googling the recipe, I found out that you have to spread the Ganache (and not the Buttercream as the recipe suggest!) on the Cake layers, so it can act as glue for the Chocolate roulade.Typo!
I don't know If the other recipes work, and honestly I'm totaly annoyed of testing it. The title of the Book for me sounds so sarcastic now: Bake it like you mean it. That means: Do whatever you want, but Don't trust my instructions, because they aren't accurate. If you want good results, Don't buy this Book. If you want some inspiration, look at the pictures and Skip the recipes. I wouldn't buy this Book again!

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Sabtu, 28 Juli 2012

[B515.Ebook] Get Free Ebook Eat Happy: Gluten Free, Grain Free, Low Carb Recipes Made from Real Foods For A Joyful Life, by Anna Vocino

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Eat Happy has 154 delicious grain-free, gluten-free recipes that are also free of any processed sugars.� There are meats, fish, sides, soups, starters, casseroles, slow cooker recipes, breakfast dishes, and even desserts to satisfy any sweets craving you might have, all with virtually no sugar.� If you are low carb, paleo, are wanting to keep autoimmune issues at bay, or just want to lose extra weight, Eat Happy gives you comfort food where you won’t miss the sugars or grains so your body and brain can feel happy from eating real foods.�

In 2012, after almost ten years of being gluten free due to celiac, Anna Vocino found she was gaining weight faster than a tick on a labradoodle.� Turns out the culprit wasn’t overeating or too much fat in the diet, but the pesky sugars and grains in all those gluten free comfort foods.� When Anna started podcasting with Fitness Confidential author Vinnie Tortorich, she adapted her entire way of eating to go what Tortorich coined: NSNG—No Sugars No Grains.� Sure enough, the weight dropped off, the inflammation due to celiac finally calmed down, and for the first time in her life, she learned what it meant to be truly happy about food.

All of Anna’s recipes are delicious, easy to make, and so satisfying, you won’t even know you’re eating healthy.� Craving rich, decadent chocolate pots with fresh cream that are delicious but not fattening?� Wanna make a grain-free pizza crust that actually helps you lose weight?� Dying for pancakes, but you’ve committed to avoiding carbs?� How about hearty shepherd’s pie, tater tots, sizzling ginger rice, all made with cauliflower instead of high carb rice and potatoes?� Eat Happy offers low carb comfort foods to please the entire family.

Sales Rank: #1738 in Books
Published on: 2016-10-04
Original language: English
Binding: Hardcover
248 pages

Review
"I've been recommending Anna's recipes to my celiac patients for years. And it's true, they come back happy. I'm happy, too, because their blood tests (glucose, triglycerides, HDL and particle sizes) get better. I don't recommend you wait to get celiac disease before buying this book; anyone can make these simple and tasty recipes and enjoy glowing health. "--Dr. Catherine Shanahan, MD, Author, and LA Lakers sports nutrition consultant

"I invented NSNG (No Sugars No Grains), and Anna has written the perfect cookbook to show you how to eat that way. I can't get over how good Anna's food is. These are by far the best tasting NSNG recipes I've ever had!" --Vinnie Tortorich

"As many of us have had only fractious relationships with food, she coulda titled it, "Eat Hostile." Nope. Anna Vocino turns that shiP around. Buy.This.CookBook. It's a funny, yummy How to Do Healthful Minus the Martyrdom (& gluten.) # EATHAPPY " --Nancy Wolfson

About the Author

Anna Vocino is an actor, comedian, voice over talent, and podcaster. She has performed in numerous television shows, films, commercials, and video games…which is a pretty good day job to support her real passion of being a home cook and food blogger.

Diagnosed with celiac disease in 2002, Anna has made it her mission to create easy to make, delicious gluten free, sugar free, and grain free versions of her favorite comfort foods, gathered here in “Eat Happy.” She blogs additional recipes on her website and co-hosts The Angriest Trainer podcast with celebrity fitness trainer Vinnie Tortorich. Anna urges you to not only buy several copies of this cookbook, but also to tweet her pictures of the recipes you make so you can discuss them in front of millions of your closest friends on social media.

Anna lives in Los Angeles with her husband, daughter, and little dog.

Most helpful customer reviews

81 of 83 people found the following review helpful.
A must-have for anyone dealing with autoimmune or mood issues, such as celiac, fibromyalgia, RA, depression, eating disorders
By jodyross
If you have been told that it would be better for your health to eliminate sugar and processed foods from your diet due to autoimmune or mood disorders, you too probably felt overwhelmed - I already don’t feel great, and now I have to plan meals, shop and cook? My fun with food is over. I totally get it because I have been dealing with all of these for 25 years. None of the pharmaceutical options worked well for me. Though I had been introduced to managing chronic illness through nutrition, I wasn’t ready until last year when I learned of recent studies showing that the meds the doctors recommended for me can contribute to dementia. Since I had exhausted every other option, I decided to try healing my body with nutrition. Luckily for me, I discovered Anna Vocino’s recipes at the same time. She totally gets it too. Her recipes call for basic ingredients that don’t require a lot of expensive kitchen gadgets or endless hours with multiple steps, just simple, good food that’s easy to prepare and tastes delicious. Seriously, you take a bite of one of these dishes and say to yourself or anyone at the table, oh that is good. If you are dealing with food sensitivities, such as dairy, most of the recipes are easy to adjust.

It’s been almost 11 months of eating this way and here are the results: I’m off all medication for mood, sleep and pain and lost 15 lbs. I thought it would be super boring and way too much work, but Anna’s recipes are so tasty that we have invited friends and family over for dinner more this year more than ever before. The food is too good not to share. Both my husband and 12-year-old daughter (notorious for being a picky eater) love Anna’s recipes, and we are saving money by eating dinners together at home. So, I was wrong. My food life is actually more fun and satisfying. Thank you so much Anna. Do yourself a favor and buy this book!

16 of 16 people found the following review helpful.
This is the book for you if you want delicious low carb, gluten free, grain free recipes that are easy to make!
By Amazon Customer
Studies have shown that reducing excess carbohydrates in your diet can help with the following problems:
- Excess Weight
- Fatigue and Sleepiness
- Brain Fog
- Bloating
- Low Blood Sugar
- High Blood Pressure
- High Triglycerides
Modern food processing techniques resulting in 'hidden' sugars and our reliance on processed food in our diet can have the affect of too many carbohydrates in our bodies.

As a way of combating this, NSNG (No Sugars No Grains) was a phrase coined by Fitness Trainer to the stars Vinnie Tortorich who, together with Anna Vocino, the books author, has built a popular podcast and Facebook group.

Anna is very honest about her journey with Celiac disease and having to give up gluten, dairy and sugar. When she started down this path, there weren't a lot of resources for eating this way. This cookbook is the result of many years of developing recipes that addressed her new way of eating. In addition to writing a cookbook and having a top rated podcast, she is a busy wife, mom, actress and comedian who still wants to feed her family.

These recipes are easy to follow, don't use a lot of exotic ingredients, and are geared towards those of us who are busy and have better things to do than spend hours in the kitchen each day.

If you are interested in Gluten Free, Grain Free, Low Carb eating, you owe it to yourself to check this book out. The recipes and DELICIOUS and you won't feel deprived. I've taken several dishes to social gatherings and had rave reviews. No one knew they were eating a gluten/grain free low carb dish.

67 of 73 people found the following review helpful.
Brilliant Recipes!!
By Anzura
This cookbook deserves no less than 5 stars....I wish I could give it more!
I've been cooking for a long time. I've also been a cookbook junkie forever and I'm always pinning new recipes to my pintrest board. When I first got this book, I thought the recipes looked pretty basic. I would look at them and thought I could figure out the way it would taste by reading the ingredients. Well, after cooking the first recipe, I was blown away. Then I cooked the 2nd and 3rd and 4th....all of them completely brilliant! Something magical happens when the chosen ingredients are put together, it creates a meal that is worthy of a 5 star restaurant. They taste completely gourmet!
I have wanted to hold off writing a review until I had a lot of the meals cooked. Obviously, it hasn't been out long enough to make them all, but I'm confident enough now to know the rest will all be fantastic.
If you are cutting grains and sugar, finding recipes to keep things interesting can be a challenge, you NEED this book...buy it!!!
Adding a few pictures of some meals I have made.
Update: I've made pretty much every recipe in the book. I love them all!
There are a few reviews that complain about not having nutritional information. When you eat NO sugar and NO grains, you don't need to count calories or carbs. When you cut the crap, the weight will come off without even trying.

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Jumat, 27 Juli 2012

[O271.Ebook] PDF Download The Making of India: Gamechanging Transitions, by Akhilesh Tilotia

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Sales Rank: #9287736 in Books
Published on: 2015-01-31
Number of items: 1
Dimensions: 9.02" h x 5.98" w x .0" l, 1.08 pounds
Binding: Hardcover
258 pages

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Minggu, 22 Juli 2012

[C177.Ebook] Free PDF Carolee Schneemann: Kinetic Painting, by Sabine Breitwieser

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This fully illustrated monograph is devoted to the full range of Carolee Schneemann’s pioneering work. Unapologetically incorporating her body into her works of art, Carolee Schneemann emerged as one of the leading forces in the feminist art movement of the 1970s. This wide-ranging book follows Schneemann’s remarkable career in its entirety. The monograph shows the immense range of Schneemann’s oeuvre: paintings, assemblages, performances, experimental films, and video installations. Including the controversial works for which she is most famous, such as Eye Body, Meat Joy, and Interior Scroll, this volume takes a critical look at various themes in the artist’s career, focusing particularly on what the artist termed “kinetic painting.” Essays on Schneemann’s personal politics, her experimental film, and the purposeful ambiguities of her pieces offer clear-eyed perspectives on the brilliance of her work. Illustrations of her work are accompanied by Schneemann’s own commentary. Schneemann’s work emerges as a celebratory, liberating, and important aspect of creative expression that stands in its own right―and stands the test of time.

Sales Rank: #1159646 in Books
Published on: 2016-02-15
Released on: 2016-03-15
Original language: English
Number of items: 1
Dimensions: 1.20" h x 9.70" w x 11.10" l, .0 pounds
Binding: Hardcover
320 pages

Review
"This volume effectively documents [Schneemann's] pathbreaking, enduringly influential contemporary art practice . . . The documentation of much of Schneemann's pivotal performance work is accompanied by valuable commentary by the artist. This rich and exciting book provides a thorough overview of a pioneering figure of contemporary art."

―CHOICE

About the Author
SABINE BREITWIESER is Director of the Museum der Moderne Salzburg.BRANDEN W. JOSEPH is the Frank Gallipoli Professor of Modern andContemporary Art in the Department of Art History and Archaeology atColumbia University in New York. MIGNON NIXON is Professor of Art Historyat the Courtauld Institute of Art in London and Co-editor of October. ARAOSTERWEIL is a writer, painter, and film scholar. She is also Assistant Professorof Film and Cultural Studies at McGill University. JUDITH RODENBECK isProfessor of Media and Cultural Studies at the University of California, Riverside

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Jumat, 20 Juli 2012

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Sales Rank: #2335819 in Books
Published on: 2016-01-04
Original language: English
Number of items: 1
Dimensions: 9.20" h x 1.40" w x 6.90" l, .0 pounds
Binding: Paperback
688 pages

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0 of 0 people found the following review helpful.
Great reference book.
By Daniel K
MDRT 17 times - this is my go-to reference.

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