Narnclaedra: Februari 2011

Minggu, 20 Februari 2011

[N786.Ebook] Ebook Download Modern Physics: The Quantum Physics of Atoms, Solids, and Nuclei, by Robert L. Sproull, W. Andrew Phillips

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Introduces the basic idea of quantum physics in order to explain structure of atoms, molecules, solids, and nuclei. Stresses practical applications and topics of particular interest in electrical engineering, computer science, and applied physics. Allows for a quantitative treatment of topics formerly accorded merely a qualitative treatment; e.g., binding energy of Helium atom, energies of electrons in solids, ground state of the deuteron, etc. Coverage is in direct proportion to a topic's technological importance. New edition provides updated coverage of semiconductor devices and particle physics, the deuteron, and fission reactors. Treatment of atoms now includes X-Ray photoemission spectra and lasers.

Sales Rank: #3013665 in Books
Published on: 1980-09-30
Original language: English
Number of items: 1
Binding: Hardcover
682 pages

Most helpful customer reviews

1 of 2 people found the following review helpful.
Five Stars
By Sorena44
I prefer this book to the one by Resnick - Eisberg!

4 of 11 people found the following review helpful.
Good introduction to modern physics
By A Customer
This book gives a good introduction to quantum physics, solid state physics, nuclear physics etc.

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Kamis, 17 Februari 2011

[P984.Ebook] Get Free Ebook Laboratory Diagnosis of Infectious Diseases: Essentials of Diagnostic Microbiology (Hb), by Engelkirk

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Published on: 2008-01-01
Binding: Unknown Binding

Most helpful customer reviews

0 of 0 people found the following review helpful.
if your lab class doesn't assign an actual book this is great!
By Alice M. Silvas
In my lab class they only had a lab book that was made by the dept. It was designed to be confusing and tricky. I'm training to be a CLS, this got me through the med back lab. Our professor would never tell us the "tricks" in med bact, for example when a bacteria was called a rod but when you looked in the scope it actually looked cocci. This was great for that. It also gives you a little box summary of all the tests important for each microbe. This was very helpful for the Enterbacteriaceae family. It has a great chart for X and V factors for Haemophilus spp. It is also great for telling you what tests separate what genera, like Neisseria, Moraxella, and Acinetobacter.

0 of 0 people found the following review helpful.
Good book: Just what I needed
By kim
Just what I needed for my Microbiology and Pathogenic class. It is also a very good book; easy to understand and has all the important information for identification and classification of microorganisms. This book does not have a chapter on cellular respiration which we did have to cover in class, but overall this book is easy to understand and very helpful.

0 of 0 people found the following review helpful.
Amazing
By Alvin Prewitt
This is a great book. A easy read. The supplement cd is awesome! I definitely recommend using this book for clinical microbiology.

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Selasa, 15 Februari 2011

[V174.Ebook] Fee Download Wing Chun wooden dummy, by Sam Hing F Chan

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For hundreds of years the wooden dummy has been a perfect training tool for Chinese Martial Artists. The Wing Chun Mok Yan Jong is a unique invention designed specifically to enhance the skills of Wing Chun practitioners. This book gives the most complete instruction to date on unlocking the secrets of the Wing Chun Mok Yan Jong . The practice of the wooden dummy set refines and hones the techniques learned from the Siu Lim Tau, Chum Kiu, and Bil Gee hand forms. It also strengthens the power of the forearms, improves footwork and sinking energy, as well as refining the skills of Chi Sau.

This book includes the entire Mok Yan Jong set in seven sections, a complete overview of principles and theories of the Mok Yan Jong set section by section, principles and combat applications for every single technique throughout all seven sections, Wing Chun terminology in Cantonese, and Wooden Dummy construction plans so you can build your own wooden dummy!

Sales Rank: #1119514 in Books
Published on: 2002
Dimensions: 1.00 pounds
Binding: Paperback
150 pages

Features

The entire wooden dummy set in seven sections
Oveview of complete principles and theories of the wooden dummy
Wing Chun terminology in Cantonese
Wooden Dummy construction plans

About the Author
Sam Hing F. Chan began his martial arts training when he was eight years old. He spent many years studying Jow Ga Kung Fu under the late Grand Master Lee Ngai in Hong Kong, China. He also studied Wing Chun with both Grand Masters Ip Chun and Ip Ching, the sons of the late Ip Man. His martial arts background also includes Tai Chi, Hung Gar, Praying Mantis Kung Fu, and Judo. Sifu Sam Chan has been teaching martial arts in Grand Rapids, MI, since 1975 and currently operates his own Kung Fu school and Asian cultural arts center offering classes in Wing Chun, Jow Ga, and Tai Chi.

Most helpful customer reviews

0 of 0 people found the following review helpful.
Good Wing Chun wooden man book, worth the money.
By Watchman
This is a good book to anyone who had Wing Chun trainings before. The pictures are big enough and even have applications with details explaining the wooden dummy form. Nothing flowery. Even though the pages may come off if open the book too wide, I still give it a 5 star for the work done to this book of record.

3 of 3 people found the following review helpful.
Best Wooden Dummy book available
By B. Hill
This is not a story book, or a book you will sit down and read cover to cover. This is a detailed instructional book that walks the Wing Chun student through the entire Wooden Dummy set. It consists of 100s of pictures, detailing every move, step by step, as taught by Master Sam Chan. Each section is also followed by practical applications for self defense. This book was an invaluable resource for myself, when I was learning the Wooden Dummy. It sat in my basement right next to my Mok Yan Jong, and I literally wore the thing out. A big bonus is that this book also contains measurements and instructions on how to build your own Wooden Dummy. I'm definitely not a handyman, but was able to use these instructions to contruct my own Dummy (with the help of some friends and their tools).

0 of 1 people found the following review helpful.
The Best Wing Chun Book I've seen
By Miguel delgadillo
Yes,
I too am a Sam Chan student but I live in California.
This is not a basic, intro book. There is no unnecessary things most readers already know. There is nothing like, "How to make a fist" or "Martial arts are dangerous."
This book treats the reader w/ respect as a martial artist who can benefit from advanced knowledge.
I've seen lots of martial arts books; I practice JiuJitsu and traditional Kung Fu having started out in Karate. Most books have the first 15 pages of filler. This book is unique in that it actually delivers knowledge.
The beginning Wing Chun student and non practitioner may be overwhelmed and even confused but if they persevere they will find this book is unique in the knowledge it offers.

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Tags: calisthenics, calisthenics for beginners, bodyweight exercises, calisthenics routines, calisthenics workout, calisthenics book

Sales Rank: #90742 in eBooks
Published on: 2015-10-24
Released on: 2015-10-24
Format: Kindle eBook

Most helpful customer reviews

4 of 4 people found the following review helpful.
Great calisthenics guidance and a free workout program :)
By Tyler
I was a bit intimidated by calisthenics at first having seen some of the crazy stuff people do online but this book made over 50 exercises feel accessible to me as a complete beginner. Now that is not to say that they are all easy - lord no - but the way each one is explained in steps 1...2...3 etc. makes it impossible to get your technique wrong which is extremely important.

It starts off with the most basic stuff such as different forms of push-ups (which by the way I realised I was doing slightly wrong before reading about the proper technique) and then progresses to more complex stuff such as muscle-ups, dips, levers etc. This makes for a natural progression which is realistic and achievable for a beginner while still being challenging and effective.

I know this is a book for beginners but I honestly think there are enough exercises and variations to keep you going right into the intermediate stages here. I mean, how often do you go to the gym and do 50 different things in a day, or even a week or month!?

As well as all the exercises you also get lots of top tips and nuggets of wisdom from experienced practitioners. I recommend downloading the book to your smartphone / tablet too so you can have it handy in the gym or wherever you choose to work out.

Right now I am hitting the free training program included with the book hard and I ache in places I never even knew existed! Can't complain though. I am finally enjoying exercise again thanks to the variety and freedom calisthenics offers. This book has played a huge part in that as it is the only resource I was able to find which was created specifically for beginners.

Great book, great value.

4 of 4 people found the following review helpful.
5 Stars !!!
By Jane88
Excellent introduction to basic and intermediate level calisthenics. The book begins with an explanation of what calisthenics is / does and some fundamental advice on diet, preparation and warm-up which I would advise everyone to read.

Next up you drive straight into some exercises. What I love about this book is that they are laid out in a logical order so you can work through them and make progress as you become more comfortable with each. There is no stupidly advanced stuff which a beginner would find impossible to achieve and everything is broken down into body parts so you can really target whichever area you like.

There’s also a bonus in the back of the book, a free calisthenics for beginners training program. I printed it out and take it to the gym with me every time I go. My body hurts like hell but that just means I am doing it right! Having this book on my phone also enables me to ensure I am using the proper form during my workouts, kind of like having a personal trainer but at a fraction of the cost ;)

Would I recommend it? Absolutely. 50 exercises and tons of other useful advice all for less than the cost of a cup of coffee. Bargain.

3 of 3 people found the following review helpful.
Accessible and expert introduction
By JC
Deceptively short and simple, Calisthenics for Beginners in an accessible, expert introduction (or refresher) to bodyweight exercise. No photos but descriptions of the exercises are clear and succinct. The single-page Beginners Routine offered as a free download is a smart approach to developing real strength and progressing to more complex movements. While you're working on mastering this basic routine check out Complete Calisthenics by Ashley Kalym for a comprehensive and altogether helpful guide to successful bodyweight training.

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Senin, 14 Februari 2011

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Offers practical tips for making sauces, as well as hundreds of recipes for stocks, glac
Title: Sauces
Author: Peterson, James
Publisher: John Wiley & Sons Inc
Publication Date: 2008/09/22
Number of Pages: 612
Binding Type: HARDCOVER
Library of Congress: 2007046546

Sales Rank: #7278901 in Books
Published on: 2011-09-30
Binding: Hardcover

Most helpful customer reviews

169 of 170 people found the following review helpful.
A cookbook that actually teaches how to cook.
By Ronald S. Montefusco
I've been dabbeling in sauces for a number of years in my home kitchen. In my considerable collection of cookbooks none attempt to teach a culinary subject with the thoroughness of this effort. The book assumes a general knowledge of cooking, such as what temperature to roast your chicken at, and focuses on the theory behind what your sauce should do. While the book contains many recipes, they are presented as illustrations of various types of classic sauces. The author encourages the reader to experiment and fine tune their sauce efforts by illustrating the classic techniques and recipes.
In all my years cooking and collecting cookbooks this is the first cookbook that I have read cover to cover. While you can simply peruse the recipes and use the book as a reference it really shines when read in its entirety. If one is really interested in French sauces and the theory and technique behind them, this book is all that will ever be needed on the subject. And if you're wondering what kind of sauce to make with those lamb chops tonight...

112 of 113 people found the following review helpful.
Breathtakingly thorough
By Stephen Sykes
"Sauces" is a book for professionals and serious home chefs and is the first book I've seen that compares and contrasts both classical and modern sauce-making methods. The author emphasizes the importance of quality stocks in sauce-making and points out that a stock appropriate for older, roux-based techniques is often inappropriate for more modern, reduction techniques. This explains why the stocks formulated in, say, the French Culinary Institute's "Salute to Healthy Cooking" are so much more concentrated than those in Julia Child's "Mastering the Art of French Cooking" and other classic French cooking texts. Peterson also includes methods for pan-prepared (integral) sauces that offer the professional and home cook alike a rapid way to prepare an impressive array of fine foods.

93 of 95 people found the following review helpful.
Easily the most important recipe reference for your kitchen
By B. Marold
`Sauces, 2nd Edition ' by leading food teacher and writer James Peterson is high on my list of important, valuable single subject cookbooks which should be in the kitchen library of any serious amateur chef or professional chef in training.

The very first impression is the very large number of named sauces listed in the table of contents. And, it should be no surprise at all that almost every one of these sauces has a French name, even if the sauce is based on a non-French ingredient such as Sauce Hongroise based on paprika and Sauce Porto based on Port (originating in Portugal). Of the chapters covering eighteen different kinds of sauce, only one, the chapter on `Salad Sauces, Vinaigrettes, Salsas, and Relishes' has even the slimmest majority of recipes with a non-French cant, with its large selection of Spanish and New World salsas, south Asian chutneys, Greek mint lamb sauce, and American cranberry sauce.

The book opens with a short history of sauces, which becomes more interesting the more you know about Medieval and Renaissance cooking. The book even gives something missing from books on medieval cooking, the outline of an actual recipe for the ubiquitous verjuice, which was the Medieval and Renaissance source for sour tastes, which could be prepared from either grapes or apples. Just for fun, Peterson gives a few samples of Medieval and Renaissance recipes. The most interesting observation I found for culinary history was the statement that in the Middle Ages, sauces were thickened by pureeing meat, which is not at all surprising, as Medieval nobility looked down on all vegetable products (such as flour?) and preferred animal ingredients and spices in their dishes. The high point of the last three centuries for sauce making was the advent of more broadly based cookbooks for regional and bourgeois cooking and the systemization of classic sauce making by Antonin Careme, the `father of modern French cooking' (See Ian Kelly's biography of Careme, `Cooking for Kings').

After the historical chapter and two better than average chapters on equipment and ingredients come the fifteen (15) chapters of recipes on:

Stocks, glaces, and essences

Liaisons: An Overview

White Sauces for Meat and Vegetables

Brown Sauces

Stock-Based and NonIntegral Fish Sauces

Integral Meat Sauces

Integral Fish and Shellfish Sauces

Crustacean Sauces

Jellies and Chauds-Froids

Hot Emulsified Egg Yolk Sauces

Mayonnaise Based Sauces

Butter Sauces

Salad Sauces, Vinaigrettes, Salsas, and Relishes

Purees and Puree Thickened Sauces

Dessert Sauces

The quality and authority of this book, especially with the added weight of a second enlarged and corrected edition is such that it is much more useful to state why you need this book rather than try to criticize it or find improvements.

First, this book is the very best reference I can think of when you need a sauce and don't remember how to make it or want to improve on the last time you made it. This use is valuable even if you never make any sauces other than vinaigrettes, marinara sauce, gravies, and bechamel sauces for Mac and cheese or creamed chipped beef. This book is my standard reference for all such purposes and it has NEVER let me down! The existence of this book always makes me wonder why restaurant chefs always include a chapter of pantry recipes for stocks and sauces. Except for the really finicky writers such as Judy Rodgers (Zuni Caf�) and Thomas Keller (French Laundry, Bouchon), Peterson's recipes will be about as good as you will find in any restaurant chef's book. So, you may prefer coming to this book even when an author gives us his version, as this will mean that all your stocks and sauces will be made from a common point of view and a common palate. This book is better than any other source in that it simply has everything you can possibly need.

Second, this book gives excellent recipes for sauce-based dishes, especially for seafood such as lobster, shrimp, salmon, clams, and scallops. For many fish dishes, the sauce is the dish, as cooking the fish is usually no more than the ten minutes it takes to poach, broil, bake, sautee, or fry the little critter(s).

Third, the book is an excellent source when you need alternatives. You need a fancy sauce for lobster, but you don't have time to create a stock from lobster shells and go through all the other steps needed for a good shellfish sauce. If you really need to impress, consider a homemade remoulade or aioli (variations on mayonnaise), which can be done in a few minutes in a food processor with eggs, oil, and a little mustard, plus flavorings.

Fourth, this book is simply the very best source I can think of to enlarge your repertoire of basic dishes and elements of dishes which can be swapped in to change a simple steamed vegetable into an elegant side dish. I am constantly pleased with the power of serendipity, that chance encounter with a great, easy recipe which enables you to cook up a yummy dish without having to consult a cookbook, let alone remember in which book the recipe was. My very first use of this book produced such an encounter when I was looking up the recipe for beurre blanc and discovered beurre citron (lemon butter sauce). This encounter also revealed that there is a considerable mystique connected with beurre blanc, as it is considered difficult to make. As I make it regularly as a dressing for fish, I can assure you that it is relatively easy and worth the small difficulty involved. It is also interesting to learn from this book that beurre blanc was also one of the sharpest weapons of Nouvelle Cuisine in banishing flour based sauces from restaurant sauces. So, with one fell swoop, you can be trendy, healthy, and haute cuisine with a single recipe. Wow!

If you wish to be a serious cook, you need this book!

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Minggu, 13 Februari 2011

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Sales Rank: #2822108 in Books
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