Wimsborne: October 2012

Sunday 28 October 2012

[N833.Ebook] PDF Download The Short Story: A Critical Introduction, by Valerie Shaw

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Throughout this text, Valerie Shaw addresses two key questions: 'What are the special satisfactions afforded by reading short stories?' and 'How are these satisfactions derived from each story's literary techniques and narrative strategies?'. She then attempts to answer these questions by drawing on stories from different periods and countries - by authors who were also great novelists, like Henry James, Flaubert, Kafka and D.H. Lawrence; by authors who specifically dedicated themselves to the art of the short story, like Kipling, Chekhov and Katherine Mansfield; by contemporary practitioners like Angela Carter and Jorge Luis Borges; and by unfairly neglected writers like Sarah Orne Jewett and Joel Chandler Harris.

Sales Rank: #1786884 in Books
Brand: Routledge
Published on: 1983-09-28
Released on: 1983-09-26
Ingredients: Example Ingredients
Original language: English
Number of items: 1
Dimensions: 8.35" h x .69" w x 5.43" l, .0 pounds
Binding: Paperback
304 pages

Features

Used Book in Good Condition

Review

� "xxx; continuously interesting and readable." �Times Higher Education Supplement

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[B651.Ebook] Fee Download Food for Fifty (13th Edition), by Mary K. Molt

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This classic book is the resource for learning how to prepare and serve quality food in quantity. From caterers to food service managers, this book provides a wide variety of reliable quantity recipes and methods for planning, selecting and preparing menus for all types of food services. With over 100 new recipes, updated tables, and information on the latest techniques, this edition addresses safety and economic concerns, as well as the dining trends and expectations of today's consumer. Some new features include:

New! Over 100 new recipes and recipe revisions.��
New! Updated charts and tables.New! Expanded section on ways to make recipes more healthy.�
New! Updated information on menu planning for special meals, events and receptions.
New! Updated �information on recipe modification.

�

� For�professionals in�Quantity Food Production and Foodservice Management.

Sales Rank: #72733 in Books
Published on: 2010-02-04
Original language: English
Number of items: 1
Dimensions: 10.90" h x 1.40" w x 9.10" l, 4.30 pounds
Binding: Hardcover
880 pages

From the Publisher
For sixty years, for thousands of students, this excellent quantity food production book has carried on a tradition of clearly explaining the full range of procedures and techniques involved in large-scale food preparation. In the Tenth Edition, the tradition continues with coverage expanded to reflect trends in tastes, the growing interest in nutritional values, and the increased call for catering and party service by food service organizations. In addition to basic information, guidelines, and generally accepted methods of food preparation, Food for Fifty, Tenth Edition, includes over 400 fully-tested recipes for everything from main dishes to desserts, plus formulas for staples, guidelines for menu planning, roasting and cooking timetables, specifics of food quality standards, service requirements and table setting diagrams, wine selection guidelines, and recipe/measurement conversion tables.

From the Back Cover
This classic book is the resource for learning how to prepare and serve quality food in quantity. From caterers to food service managers, this book provides a wide variety of reliable quantity recipes and methods for planning, selecting and preparing menus for all types of food services. With over 100 new recipes, updated tables, and information on the latest techniques, this edition addresses safety and economic concerns, as well as the dining trends and expectations of today's consumer. Some new features include:

New! Over 100 new recipes and recipe revisions.
New! Updated charts and tables.New! Expanded section on ways to make recipes more healthy.
New! Updated information on menu planning for special meals, events and receptions.
New! Updated information on recipe modification.

For professionals in Quantity Food Production and Foodservice Management.

About the Author

Mary Molt, Ph.D., R.D., L.D., is assistant director of Housing and Dining Services and assistant professor of Hotel, Restaurant, Institution Management, and Dietetics (HRIMD), Kansas State University. She holds a bachelor's degree from the University of Nebraska-Kearney, a master's degree from Oklahoma State University, and a Ph.D. from Kansas State University. Dr. Molt has 31 years of professional experience at Kansas State University, with a joint appointment in academe and food service administration. Current responsibilities include team teaching Food Production Management, assisting with supervised practice experiences for senior students in Dietetics, and directing management activities for three residence hall dining centers serving more than 8,000 meals per day. Dr. Molt is active in the American Dietetic Association, Kansas Dietetic Association, and the National Association of College and University Food Services (NACUFS). Twice she was recognized with the NACUFS Richard Lichtenfelt Award for outstanding service to the association. In 1995, Dr. Molt received the Theodore W. Minah Award, the highest honor given by NACUFS, for exceptional contribution to the food service industry. The Award For Excellence in the Practice of Management was given to Dr. Molt in 1997 by the American Dietetic Association. She serves on several University committees, advises students in Kappa Omicron Nu, and holds membership in several honor societies including Kappa Omicron Nu, Delta Kappa Gamma, Phi Upsilon Omicron, and Phi Kappa Phi.

Most helpful customer reviews

52 of 53 people found the following review helpful.
A Must-Have!
By elanorh
I discovered this book several years ago while working as a hall director for a cooperative living residence hall. The college women who lived there cooked for their fifty housemates.
Molt's book was a godsend for us; the instructions were basic, easily understood, and useful.
The best aspect of Food for Fifty is the fact that, recipes aside, the book gives excellent tables and instructions for cooking times/weights/quantities beyond the recipes it lists. In other words, it is quite useful when adapting one's own recipes to meals for 50 or 100 people.
I have since used Food for Fifty in another food service job, where it was equally useful and well-received. I highly recommend it to anyone, whether you're doing institutional meals, church meals, or simply work with large food quantities on a regular basis. It's worth it!

26 of 26 people found the following review helpful.
"bible" for serving 100+ young professional musicians/staff.
By hill.barclay@juno.com
The tables provided are worth the price alone but the basic recipes are invaluable. They can be adapted to different requirements. Quantities, particularly vegetables, are somewhat conservative compared to what I find needed but the age of the "fifty" (or 100)and their physical activities make a difference. It is the general guides - cooking temperatures/times/specific cuts of meats/yields of purchased bulk versus usuable portion that I find myself referring to over and over. This is also what is missing or reduced in other similar books. I have used a number of the baked goods recipes and find them all to be excellent. Seasonings are very low in most recipes but that is easily remedied - especially spices in the sweet breads and desserts and herbs in most dishes. They need to update that which I hope to find reflected in the newest edition. This book would be a great resource for any type of small catering company, restaurant with changing menu, or institutional food service.

19 of 20 people found the following review helpful.
Great book that explains how to do food service excellance!
By A Customer
Most referance books I use in my job (I am a cook) does not go into detail how to use math to compute how much to use or how less to use according to scale. Examples and explanation makes it so much easier to understand what is required to do the proper job. I love the equilivants of which items which could be compatable to food items. My only complaint is that sections to find measurements to total needs to be more organized to make it easier to find in the tables. At my job, this book really is considered a "bible" and I'd buy it for my own personal use!

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Wednesday 24 October 2012

[A806.Ebook] Get Free Ebook The City In The Sahara, by JULES VERNE

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One of Jules verne's most exciting and prophetic science-fiction adventures has been altogether unknown to English-speaking readers until the publication of the present translation. This was the long novel Verne called The Astonishing Adventure of the Barsac Mission, the second book of which is City in the Sahara. Never before available in English, this outstanding prophetic novel underlines Verne's high talent as a writer of "things to come." Here then is the novel in which Verne foresaw such things as the use of liquid air for rocket propulsion, the use of missiles in warfare, VTO aircraft, scientific rain-making, and the rise of such criminal syndicates as Cosa Nostra. Even today some of the things Verne foresaw in this book have not yet been fully achieved. Ace Books is proud to present this new Verne novel in their modern, standard "Fitzroy" edition of the complete works of the world's Grand Master of Science Fiction, edited and newly translated by I. O. Evans. Synopsis: A mission into French West Africa nearly ends in disaster when its members are captured and brought to Blackland, a mysterious city in the desert. Ace mass paperback, 1st edition, 1st printing 1968, Ace H-43, 192 pages, cover art by Jerome Podwil. 12mo (7" x 4.25") Originally published in 1919 as L'Etonnante aventure de la mission Barsac, this long novel was split into two parts for English publication: Part 1 - Into the Niger Bend, and Part 2 - City in the Sahara. 1968 paperback reprint of 1960 hard cover original, translated and edited by I. O. Evans.

Sales Rank: #2626219 in Books
Published on: 1960
Binding: Paperback
191 pages

Features

The Astonishing Adventure of the Barsac Mission
Into the Niger Bend
L'Etonnante aventure de la mission Barsac

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0 of 0 people found the following review helpful.
Four Stars
By Amazon Customer
Childhood classic!

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Sunday 21 October 2012

[D495.Ebook] Download PDF Management for Engineers, Scientists and Technologists, by John V. Chelsom, Andrew C. Payne, Lawrence R. P. Reavill

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Significantly revised and updated, this second edition of Management for Engineers, Scientists and Technologists is vital reading for all students of any of these subjects hoping to make it in the real world.

�Increasingly, students of engineering, science and technology subjects are finding that their success depends as much on general management skills and understanding operational systems, as on their technical expertise. This book offers students that all important, firm foundation in management training.

�Management for Engineers, Scientists and Technologists offers a practical and accessible introduction to management and provides a comprehensive guide to the management tools used in managing people and other resources.� Part 1 includes a series of chapters on management applications and concepts, starting with basic issues such as ‘What is a business?’ and ‘What is management?' continuing through management of quality, materials and new product development and concluding with examples of successful companies who provide good models of management.� Part 2 starts with chapters on human resource management, and communication, and goes on to provide some tools and techniques, such as critical path networks, discounted cash flow, inventory control, concluding with a new chapter on the management of SMEs.

�The authors’ significant experience in both teaching and industry provides valuable lessons in business management, and allows them to give real life, insightful case studies.

Sales Rank: #1518452 in Books
Published on: 2004-10-29
Original language: English
Number of items: 1
Dimensions: 9.72" h x 1.28" w x 7.48" l, 2.65 pounds
Binding: Paperback
560 pages

From the Back Cover
Significantly revised and updated, this second edition of Management for Engineers, Scientists and Technologists is vital reading for all students of any of these subjects hoping to make it in the real world.

Increasingly, students of engineering, science and technology subjects are finding that their success depends as much on general management skills and understanding operational systems as on their technical expertise. This book offers students that all- important firm foundation in management training.

Management for Engineers, Scientists and Technologists offers a practical and accessible introduction to management and provides a comprehensive guide to the management tools used in managing people and other resources. Part 1 includes a series of chapters on management applications and concepts, starting with basic issues such as ‘What is a business?’ and ‘What is management?’, continuing through management of quality, materials and new product development and concluding with examples of successful companies who provide good models of management. Part 2 considers human resource management and communications, introduces tools and techniques for managing machines and materials, examines financial management, describes the procedures and tools of project management, analyses the supply system and the processes of inventory control, studies business planning and marketing, and concludes with a new chapter on the management of SMEs.

The authors’ significant experience in both teaching and industry provides valuable lessons in business management, and allows them to provide case studies with real insight.

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0 of 0 people found the following review helpful.
Really for Engineers
By Erdinc Ugur
I have read many management books, some clear some difficult to understand, more scientific. This book is really written for Engineers, and all concepts are given in very clear English, with many visuals which facilitates learning. Although I have enough experience and many trainings on management subjects, I really found this book very beneficial for myself, and strongly recommend to technical people.

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Saturday 20 October 2012

[D639.Ebook] Get Free Ebook The World's History - Combined Volume - Fourth Edition, by Howard Spodek

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Sales Rank: #3798372 in Books
Published on: 2010
Binding: Hardcover

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Tuesday 16 October 2012

[T551.Ebook] Free Ebook Fame - Baxter Family Drama, Firstborn Series #1, by Karen Kingsbury

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Sales Rank: #5277326 in Books
Published on: 2005
Binding: Paperback

Most helpful customer reviews

0 of 0 people found the following review helpful.
The Best Author Ever!
By Jaye Rose
I loved these books so much I bought the complete set for my sister. Karen Kingsbury is a wonderful Christian writer. I pray someday she will continue on with the Baxter Family.

See all 1 customer reviews...

Fame - Baxter Family Drama, Firstborn Series #1, by Karen Kingsbury PDF
Fame - Baxter Family Drama, Firstborn Series #1, by Karen Kingsbury EPub
Fame - Baxter Family Drama, Firstborn Series #1, by Karen Kingsbury Doc
Fame - Baxter Family Drama, Firstborn Series #1, by Karen Kingsbury iBooks
Fame - Baxter Family Drama, Firstborn Series #1, by Karen Kingsbury rtf
Fame - Baxter Family Drama, Firstborn Series #1, by Karen Kingsbury Mobipocket
Fame - Baxter Family Drama, Firstborn Series #1, by Karen Kingsbury Kindle