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Walter J. Goralski: JUNOS OS For Dummies

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Editorial Reviews From the Back Cover Here's just what you need to get your network running smoothly and securely on Junos As a network operating system, Junos is all about keeping your network secure and avoiding downtime. This book is all about how Junos works, how to configure it and add key services, and how to connect, manage, and troubleshoot routers and other Juniper appliances. It even shows you how to enhance security and make your network more efficient. Jump right in — explore the Junos CLI and work with the operational and configuration modes The great migration — see how to migrate your LAN, IGP, and security policies from IOS Get serious about security — explore the default security features in Junos, monitor who's logged on, and don't forget physical security Make the network hum — work with the Border Gateway Patrol, enable Class of Service, and know when to use Multi Protocol Level Switching Keep it out of trouble — monitor network operations so you can identify and fix problems when they arise Open the book and find: How to set up Junos devices The ten most-used Junoscommands How to save time with J-Web Suggestions for effective monitoring methods How to deploy a router, an EX switch, and an SRX Ways that Junos can help secure your network How to construct routing policies Ten tips for migrating from another network OS "Mike, Cathy, and Walter have managed to synthesize the key principles that are fundamental to the One Junos concept of running and operating Juniper Network devices with a single, unified, robust, and operator-friendly operating system. If you want to know something about the network OS that is driving the New Network, start here." — Michel Langlois , Senior Vice President, Junos Software, Juniper Networks Learn to: Work with the Junos network operating system Set up and configure a Juniper Networks device and add security Connect, manage, and troubleshoot routers and other Juniper appliances Make your network more efficient About the Author Walter Goralski is a Senior Staff Engineer and technical writer at Juniper Networks. He has worked in the networking field for more than 40 years. Cathy Gadecki is coauthor of the first edition of Junos For Dummies . Michael Bushong is a Senior Director of Product Strategy at Juniper Networks driving Junos software strategy.

Rating:

4,5 / 5

 

Language: English

ISBN-10: 0470891890

Publisher: For Dummies; 2 edition (October 18, 2011)

File size: 3,5MB

 
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Kathy Schwalbe: Information Technology Project Management, Revised (with Premium Online Content Printed Access Card)

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Editorial Reviews About the Author As a professor in the Department of Business Administration at Augsburg College in Minneapolis, Dr. Kathy Schwalbe teaches courses in project management, problem solving for business, systems analysis and design, information systems projects, and strategic technology. She has also served as an adjunct faculty member at the University of Minnesota, where she taught a graduate-level course in project management in the engineering department. A frequently requested speaker and consultant, Dr. Schwalbe provides training and consulting services to numerous organizations and addresses professionals at several conferences each year. She worked for ten years in industry before entering academia in 1991. She has served as an Air Force officer, systems analyst, project manager, senior engineer, and information technology consultant. Dr. Schwalbe is an active member of PMI, having served as the Director of Communications and Editor for the Information Systems Specific Interest Group (ISSIG), VP of Education and Student Chapter Liaison for the Minnesota chapter of PMI, and member of PMI's test-writing team. Kathy was named Educator of the Year in 2011 by the Association of IT Professionals. She earned her Ph.D. in Higher Education at the University of Minnesota, her M.B.A. at Northeastern University's High Technology MBA program, and her B.S. in mathematics at the University of Notre Dame.

Rating:

4,5 / 5

 

Paperback: 672 pages

ISBN-10: 1111221758

Series: Information Technology(Project Management Revised 6e)

Language: English

File size: 3,5MB

 
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Samuel J. Leffler: The Design and Implementation of the 4.3 BSD UNIX Operating System

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This covers the internal structure of the 4.3BSD systems and the concepts, data structures and algorithms used in implementing the system facilities. Also includes a chapter on TCP/IP.

Rating:

4,5 / 5

 

Language: English

Textbook Binding: 448 pages

Series: Addison-Wesley series in computer science

ISBN-10: 0201061961

File size: 3,5MB

 
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Carol Ann Tomlinson: Differentiation and the Brain: How Neuroscience Supports the Learner-Friendly Classroom

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Editorial Reviews Review Differentiation and the Brain combines the perspectives of differentiation and neuroscience to build a convincing, well described, clearly understood application of differentiation strategies. The book presents the brain research to support the recommendations without overstepping claims of proven by brain research. Sousa and Tomlinson offer an important perspective to new and experienced classroom teachers, curriculum advisors, and administrators. --Judy Willis, MD, MEd Differentiation and the Brain is more than another new book to stack on our desks; it is an education event. Expert and engaging with clear, vivid descriptions of the principles used in real classrooms, the book makes the fields of neuroscience and differentiation accessible without oversimplifying. It provides great next steps for seasoned veterans as well as practical tips for new teachers. This will be one of those books we reread over the years to spark creativity and restoke pedagogical fires. It is a welcome contribution from two of the most amazing thinkers of our time. --Rick Wormeli, author and consultant Tomlinson and Sousa emphasize that differentiation is a shared responsibility between teacher and student. They provide a solid rationale for differentiation in educational neuroscience and then offer practical strategies for embedding differentiation into our classroom practices. This will be a go-to resource for teachers! --Diane Heacox, EdD, author of Differentiating Instruction in the Regular Classroom and Making Differentiation a Habit About the Author David A. Sousa, EdD, is an author and international consultant in educational neuroscience. His books inform educators and parents on ways they can translate current brain research into strategies for improving learning. A member of the Cognitive Neuroscience Society, he has conducted workshops in hundreds of school districts on brain research, instructional skills, and science education at the pre-K 12 and university levels. He has presented to more than 100,000 educators at national conventions and to regional and local school districts across the United States, Canada, Europe, Australia, New Zealand, and Asia. Carol Ann Tomlinson, EdD, is a faculty member at the University of Virginia Curry School of Education. She is a William Clay Parrish Jr. professor and chair of educational leadership, foundations, and policy. Dr. Tomlinson codirects the university s Institutes on Academic Diversity. She was named Outstanding Professor in the Curry School of Education in 2004 and received an All University Teaching Award in 2008. As a consultant, trainer, and presenter, Dr. Tomlinson works throughout the United States and abroad with teachers to develop more responsive, heterogeneous classrooms. Her education experience includes 21 years as a public school teacher and 12 years as a program administrator of special services for struggling and advanced learners.

Rating:

4,5 / 5

 

File size: 3,5MB

 
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Bradley L. Jones: Sams Teach Yourself C# in 21 Days

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Editorial Reviews From Library Journal NET and one of its programming languages, C#, are slowly becoming more popular. Learn To Program teaches C# to beginners with no programming experience, moving through the process of developing a real-world application as a class project. From ascertaining user needs through auditing results, it demonstrates application development. In Chapter 1, the author shows how to design and build on familiar concepts rather than jump into coding basic programs. Allowing readers to simulate the classroom experience and learn more naturally, Learn To Program is recommended where C and C++ titles circulate. Teach Yourself is a more traditional self-study guide for beginners with some programming experience. It opens with a description of C#'s attributes and a demonstration of writing and compiling a basic "Hello, World!" program, before building up to more advanced topics. Chapter Q&As, quizzes, and exercises and weekly reviews aid understanding, and useful appendixes contain keywords, command-line compiler flags, and number systems. For medium and larger libraries. More thoroughly serving intermediate programmers, Complete Reference is the only one of these three to ask readers to purchase Visual Studio .NET. Appendixes address XML comments and robotics, and example source code is available online. For larger libraries. Copyright 2002 Reed Business Information, Inc. From the Back Cover This book will take you, step by step, through learning C#, the computer industry's newest and most productive language. This complete guide covers topics from basic program construction to intermediate level application engineering. Following "21 days" formula, this book is a three week intensive course for the beginning programmer who wishes to get started with this exiting new coding standard. The comprehensive lesson plan will enable the reader to understand, design and build applications that are compatible with the new Microsoft .net framework. See all Editorial Reviews

Rating:

4,5 / 5

 

ISBN-10: 0672320711

Publisher: Sams Publishing; 1 edition (October 29, 2001)

Paperback: 784 pages

File size: 3,5MB

 
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David Kamp: The Food Snob's Dictionary: An Essential Lexicon of Gastronomical Knowledge

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Editorial Reviews About the Author DAVID KAMP is a writer and editor for Vanity Fair and GQ , and the author of The United States of Arugula , The Film Snob’s Dictionary , and The Rock Snob’s Dictionary . He lives in New York City. MARION ROSENFELD, a writer and producer, has spent her entire career in media, much of it food related. She lives in New York City. ROSS MacDONALD’s illustrations have appeared in many magazines, from The New Yorker to The Wall Street Journal. He illustrated The Film Snob’s Dictionary and The Rock Snob’s Dictionary . Excerpt. © Reprinted by permission. All rights reserved. Acme Bread Company . Gold standard of ARTISANAL bread baking in the United States, based in Berkeley, California, and founded in 1983 by former CHEZ PANISSE busboy and house hunk Steve Sullivan, who was inspired to try his hand at baking while reading ELIZABETH DAVID’s English Bread and Yeast Cookery during an overseas bike trip in his college years. Ferociously devoted to hand–formed loaves and organic ingredients, Acme has a lower profile than the corporate–artisanal brands it inspired, New York’s Tom Cat Bakery and Los Angeles’s La Brea Bakery, but it enjoys a greater mystique, largely due to Sullivan’s ponytailed, shamanistic presence and refusal to sell his wares much beyond the Bay Area. Picked up an Acme herb slab at Monterey Market en route to the Orville Schell lecture . Adrià, Ferran . Spanish chef of appropriately surrealist, Dali–esque mien who functions as a lightning rod in the Food Snob debate over whether MOLECULAR GASTRONOMY is bracingly innovative or overwhelmed by gimmickry. The popularizer of the vegetable FOAMS that reviewers loved in Spain in 1998 but jadedly condemn in America now, Adria, who operates out of a coastal Catalan resort called El Bulli (The Bulldog), combines a DayGlo aesthetic with a FERNAND POINT fealty to getting the most flavor out of his ingredients, resulting in such weird–ass but surprisingly edible creations as a sardine skeleton enshrouded in cotton candy and skinless green–pea raviolis that look like Dr. Seuss egg yolks. I clocked some Ferran Adrià influence in those fruit soups that we sucked down from medical syringes . Affinage . The process whereby young cheese is refined and matured, usually in a cave or climate–controlled chamber. The anointed cheese-coddler, known as an affineur, rotates the cheese and beats, brushes, and/or washes it until it is a point and ready to be savored. In the latest manifestation of cheese–course mania, some American restaurateurs now employ their own affineurs, though no one has yet made the logical, inevitable step of marketing home affinage units in the vein of SUB–ZERO wine–storage units. Asian street food . Increasingly chic trope-inspiration among chefs and restaurateurs (e.g., Jean–Georges Vongerichten and Anthony Bourdain) who have eaten their way through Saigon, Rangoon, Singapore, Bangkok, and Jakarta, and have somehow decided that they have seen the future of all cuisine. My new place will combine Viennese-bordello decor with a menu inspired by Asian street food —pho, satays, potstickers, all that shit . Bain-marie . Overwrought term for “double boiler,” deployed especially by retailers trying to sell expensive, purpose–built double–pot sets to status–hungry home cooks, even though it’s easy to improvise a bain–marie with garden–variety roasting and sauce pans. Oddly, the marie part of the term ( bain is simply French for “bath”) comes from an ancient alchemist known as Mary the Jewess, who believed that using a double boiler’s indirect heat simulated the natural processes by which precious metals formed. Baum, Joe . Brash, cigar–chomping aphorist–restaurateur (1920-1998), beloved by restaurant professionals, unknown to laypeople, and therefore a god to Snobs. Working first for the New York hospitality company Restaurant Associates and later on his own, Baum was adamant that fine dining in America didn’t have to be toe–the–line French, a vision that he sometimes executed successfully (the Four Seasons, Windows on the World) and sometimes not (the Roman–themed Forum of the Twelve Caesars, featuring gladiator helmets as ice buckets, and the Newarker, a white–linen restaurant romantically set in…Newark Airport). A reliable quote machine for food journalists (e.g., “When in doubt, flambe”), Baum is often credited with/blamed for coining the word foodie . The boob–like double pineapple upside–down cake with Medjool dates for nipples was vintage Baum . Beebe, Lucius . Poncey, immaculately turned–out American society writer and gourmand of the screwball–comedy era (1902-1966), best known for his florid New York Herald Tribune columns of the 1930s and ’40s, in which he recounted his social adventures as a walker par excellence and his elaborate feasts at gouty Gilded Age–throwback hotel dining rooms. Though verbose to the point of lunacy (“The good life continues unabated in Hollywood even as in the days of hammered silver handset telephones and the first fine floodtide of early ordovician Goldwynisms”), Beebe was one of the first name writers to take fine dining seriously as a subject, earning him the grudging respect of Snobs. Berkshire pork . Upmarket pork from purebred swine of British pedigree, redder in flesh, more marbled in texture, and richer in flavor than standard, bland American pork (which is justly described as “the other white meat”). In the nineteenth century, some Berkshire pigs were exported to Japan as a diplomatic gift from the Brits, resulting in the pork’s popularity there under the name Kurobuta (“black pig”), a term unnecessarily bandied about by American butchers and restaurateurs looking for a WAGYU–like profit margin. Everything on the menu tonight is outstanding, but I’d especially recommend the loin of Berkshire pork with chestnuts and apple – Calvados chutney . Blumenthal, Heston . Yobbish–looking but floridly intellectual English practitioner of MOLECULAR GASTRONOMY. Besotted with the works of HAROLD McGEE, Blumenthal, an untrained cook who opened a modest bistro called the Fat Duck in a Berkshire village in 1995, started fiddling with his food as his confidence grew, pairing white chocolate with caviar, fashioning a “sardine on toast” sorbet, and using a liquid–nitrogen bath to prepare a frozen green–tea quenelle with lime foam. Result: his first Michelin star in 1999, and three stars by 2004. Less resolutely molecular than the futurist FERRAN ADRIA and the self-serious Grant Achatz of Chicago, Blumenthal writes a column for the Sunday Times of England in which he provides tweaked, home–achievable recipes for such traditional dishes as spaghetti bolognese, fish and chips, and black forest cake. Butter-poached lobster . Sumptuous lobster preparation popularized by THOMAS KELLER at the French Laundry in the 1990s and since imitated, CRUDO–style, by restaurants across the land. The lobster is par–cooked, its meat removed from the shell, and then the meat is finished off in a pan, where it cooks slowly and gently in a water–butter emulsion, or beurre monte, resulting in an even richer dining experience and suggestive MOUTHFEEL than the normal boiled lobster with drawn butter. The saffron risotto was topped off with a curled tail of butter–poached lobster: “Unnhh,” groaned my blissful companion after her first bite . Cardoon . Vegetable of the thistle family, related to the artichoke, though treasured for its celery–like stalk. Long a staple of Italian cookery, the cardoon has gained popularity among Snobs for its versatility (it’s good raw in salads or cooked in soups) and the frisson of pleasure one gets from saying its name. Carême, Antonin . Social–climbing prettyboy French chef (1783-1833) who transcended his origins as a low–born pastry cook to become the greatest authority on French cuisine of the nineteenth century, concocting elaborate gorgefests for such clients as the French statesman Talleyrand and Alexander I, the czar of Russia. Though Carême is a necessary namecheck for any Snob who purports to know his culinary history, he is often cited in Snob discourse in unflattering counterpoint to French chefs of later eras. The Troisgros brothers unabashedly embrace peasant fare; not for them the lofty pretensions of  Carême.

Food Snob n: reference term for the sort of food obsessive for whom the actual joy of eating and cooking is but a side dish to the accumulation of arcane knowledge about these subjects From the author of The United States of Arugula --and coauthor of The Film Snob’s Dictionary and The Rock Snob’s Dictionary --a delectable compendium of food facts, terminology, and famous names that gives ordinary folk the wherewithal to take down the Food Snobs--or join their zealous ranks. Open a menu and there they are, those confusing references to “grass-fed” beef, “farmstead” blue cheese, and “dry-farmed” fruits. It doesn’t help that your dinner companions have moved on to such heady topics as the future of the organic movement, or the seminal culinary contributions of Elizabeth Drew and Fernand Point. David Kamp, who demystified the worlds of rock and film for grateful readers, explains it all and more, in The Food Snobs Dictionary . Both entertaining and authentically informative, The Food Snob’ s Dictionary travels through the alphabet explaining the buzz-terms that fuel the food-obsessed, from “Affinage” to “Zest,” with stops along the way for “Cardoons,” “Fennel Pollen,” and “Sous-Vide,” all served up with a huge and welcome dollop of wit.

Rating:

4,5 / 5

 

Publisher: Clarkson Potter (October 9, 2007)

Paperback: 144 pages

ISBN-10: 0767926919

File size: 3,5MB

 
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Alan G. Kamhi: Language and Reading Disabilities (3rd Edition) (Allyn & Bacon Communication Sciences and Disorders)

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Editorial Reviews From the Back Cover Now more than ever, increased attention has been given to students achieving adequate levels of reading proficiency. Maintaining its strong clinical and research basis, the third edition of Language and Reading Disabilities successfully keeps pace with the rapid changes in our knowledge about language and reading disabilities by providing readers with the most up-to-date advances in research and instruction in reading disabilities. This edition continues to cover a wide variety of theories by comparing and noting the similarities and differences between spoken and written language. This text is broad-based in its coverage of identification, assessment, and treatment of reading and writing disorders.   New to This Edition:   A new chapter on reading comprehension (Chapter 6) addresses definitional issues that affect the way reading is assessed and taught. Additionally, a model of comprehension is presented to help readers develop appropriate measures of understanding. A new chapter on spelling (Chapter 8) covers the innovative 4-block model of spelling while also providing numerous suggestions to help readers assess and treat students with spelling difficulties. Updated and consolidated information on defining and classifying reading disabilities has been incorporated into a new, stand-alone chapter (Chapter 3). Expanded information about RTI and subgroups of poor readers has been added to Chapter 3. New topics include comprehension development (Chapter 2), RTI and subgroups of poor readers (Chapter 3), auditory processing deficits and poor comprehenders (Chapter 4), development of literate vocabulary and complex syntactic structures (Chapter 7), and cognitive linguistic skills in writing (Chapter 10). An updated Chapter 9 now includes additional instructions about how to write genre-specific texts. About the Author Author Bio   Alan G. Kamhi, Ph.D.             Department of Communication University of North Carolina at                                Greensboro, Greensboro, NC   Hugh W. Catts, Ph.D. Department of Speech-Language-                           Hearing: Sciences and  Disorders                 University of Kansas, Lawrence, KS                         Contributors Cheryl M. Scott, Ph.D. Department of Communication Disorders Rush University Medical Center, Chicago, IL   Carol E. Westby, Ph.D.    Research Center for Family and Community       Albuquerque, NM   Stephanie Al Otaiba, Ph. D. Florida State University Tallahassee, FL   Marcia L. Kosanovich Ph. D. Florida Center for Reading Research Tallahassee, FL   Joe K. Torgesen, PhD. Florida Center for Reading  Research                        Florida State University, Tallahassee, FL                 Suzanne L. Adlof, Ph.D . University of Kansas Department of Speech-Language-Hearing: Sciences and Disorders, Lawrence, Kansas   Kenn Apel , PhD ;   Danielle Brimo , M.A . School of Communication Science and Disorders, The Florida State University, Tallahassee, FL   Julie Masterson, PhD Communication Sciences and Disorders Missouri State University, Springfield, MO

Rating:

4,5 / 5

 

Publisher: Pearson; 3 edition (June 27, 2011)

Series: Allyn & Bacon Communication Sciences and Disorders

Paperback: 320 pages

ISBN-10: 0137072775

File size: 3,5MB

 
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Timothy Taylor: The Artificial Ape: How Technology Changed the Course of Human Evolution (Macmillan Science)

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Editorial Reviews Review “This beautifully written and magnificently eclectic book asks questions, encourages discussion, and ardently takes us away from the familiar byways of biological and cultural evolution. The Artificial Ape deserves a wide audience…This is Taylor at his best – and his best is very good indeed.”—Brian Fagan, author of The Little Ice Age , for Current Archaeology   "By the time I had finished reading the first few pages of The Artificial Ape I was breathless with excitement, by the time I had finished the last pages I was sure that Taylor's understanding of how humans have evolved, and what makes them unique in the material world changes the debate about human evolution forever. And as if that were not enough, the book is beautifully written.”--Christopher Potter, author of You Are Here: A Portable History of the Universe "Our lives depend on houses, water pipes, clothes; but Taylor argues that we have been technologically dependent for two million years, from spears and fire onward.  Unlike all other creatures, our evolutionary fitness is measured non-biologically: we are an intrinsically artificial species, and have been from the start. A sharp and unsettling argument and a provocative book."--Richard Granger, author of Big Brain “The uniqueness of humankind is obvious everywhere we look, from our unlimited creativeness to our appalling destructiveness.  This book lays out the biological basis for our species and takes us on a compelling journey of our rapid cultural development that has far outstripped the glacially slow changes of traditional genetic change.  Could our highly flexible adaptation called culture, ultimately be the cause of our demise?”—Donald Johanson, Discoverer of Lucy “Timothy Taylor's The Artificial Ape is a rollercoaster along the technological tracks of mankind's trajectory that reaffirms tool-making as one key to what it is to be human. This book   will serve as an invaluable toolbox for artists, architects and curators for many years to come.”—Hans-Ulrich Obrist, author of The Interview Project “Taylor’s hypothesis has the value of focusing attention on a critical point in early human evolution and, more generally, of emphasizing the centrality of technology from the very beginning of human existence. It is an intriguing contribution.”—World Socialist Web Site "Taylor has a lively writing style...Recommended."-- Choice Praise for The Buried Soul “Perceptive, radical and elegantly written,”--The Times of London Praise for The Prehistory of Sex “A stimulating catalog of erotic ancient history.”--Entertainment Weekly About the Author Timothy Taylor, PhD is the author of The Buried Soul and The Prehistory of Sex . He has appeared on the History Channel, the Discovery Channel, and National Geographic specials. He contributes to such publications as Nature , Scientific American , and World Archaeology, and is editor-in-chief of the Journal of World Prehistory . He teaches archaeology at the University of Bradford in the United Kingdom.

Rating:

4,5 / 5

 

ISBN-10: 0230617638

Series: Macmillan Science

Language: English

Hardcover: 256 pages

File size: 3,5MB

 
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Clare Churcher: Beginning Database Design: From Novice to Professional

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Editorial Reviews About the Author Clare Churcher is currently a senior lecturer in the Department of Applied Computing at Lincoln University, New Zealand. She holds a degree in physics with first class honors and completed a Ph.D in physics at the University of Canterbury, New Zealand. She has done postdoctoral research in the Cavendish Laboratory at the University of Cambridge, England. Clare’s research interests are in the management and visualization of data especially for scientific research. She has a background in database design, and has taught programming, analysis and design of information systems, and database management at undergraduate level, as well as software engineering and scientific visualization at post graduate level.

Rating:

4,5 / 5

 

File size: 3,5MB

 
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Andrews McMeel Publishing: Star Trek: The Original Series: 2012 Wall Calendar

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Star Trek: The Original Series: 2012 Wall Calendar

Rating:

4,5 / 5

 

ISBN-10: 1449404650

Calendar: 24 pages

Publisher: Andrews McMeel Publishing; Wal edition (July 15, 2011)

File size: 3,5MB

 
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Margaret Morgan: The Bible of Illuminated Letters: A Treasury of Decorative Calligraphy (Quarto Book)

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Editorial Reviews From the Back Cover (back cover) Illumination—the creation of elaborate, decorated letters and initials—reached its apogee in the monasteries of medieval Europe. Embellished with gold leaf, the illuminated letters of those early scribes seemed to reflect light, as though they were indeed “illuminated.” This traditional art is now attracting new enthusiasts. Illuminated Letters presents step-by-step instructions for recreating illuminated alphabets from six historical periods, including Celtic, Gothic, and Romanesque. Diagrams for upper- and lower-case letters are accompanied by ideas for borders and decorations, and full instructions for gilding. Each section also explores ways in which the illuminated letters can be adapted to create a truly personal style, while a gallery of modern examples will inspire further creativity. ABOUT THE AUTHOR Margaret Morgan is a professional calligrapher and an Associate of the Calligraphy & Lettering Arts Society. She regularly accepts both public and private commissions and conducts workshops for calligraphic societies. Although traditional formal calligraphy involving gilding, painting, and heraldry form an important part of her work, she increasingly enjoys the challenge of more experimental lettering. She is the author of two previously published books on calligraphy. FOREWORD BY ROSEMARY BUCZEK Rosemary Buczek is a Master Penman and served two terms as President of the International Association of Master Penmen, Engrossers, and Teachers of Handwriting (IAMPETH). About the Author Margaret Morgan is a professional calligrapher and an Associate of the Calligraphy & Lettering Arts Society. She regularly accepts both public and private commissions and conducts calligraphy workshops. Rosemary Buczek is a Master Penman and served two terms as President of the International Association of Master Penmen, Engrossers, and Teachers of Handwriting (IAMPETH)

Rating:

4,5 / 5

 

Publisher: Barron's Educational Series; 1 edition (March 1, 2006)

Language: English

Spiral-bound: 256 pages

Series: Quarto Book

File size: 3,5MB

 
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Richard Foltz: Religions of the Silk Road: Premodern Patterns of Globalization

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Editorial Reviews Review "This brief but tightly packed book is a wonderful counterweight to romanticized notions of the so-called Silk Road . . . Foltz masterfully deals with disparate histories from one point of the compass to its seeming opposite, while weaving a wonderfully lucid story of merchants, pilgrims, and missionaries."-- The Journal of Asian History   "Professor Foltz excels at concise explanations of the development of the many religions scattered throughout the central Asian area of the Silk Road . . . Throughout this excellent book Professor Foltz makes clear the importance of trade and cultural exchanges in the unfolding of history."-- Journal of World History   "Foltz takes us on an instructive journey through time and space, revealing the fluidity of barriers, geographical and otherwise, on the historical trail and bypaths of the 'Silk Road,' which stretches from China in the East and across Central Asia to the shores of the Mediterranean in the West."-- History: Reviews of New Books   ". . . an absolute gem . . . well researched and well written, it brings together a huge amount of information in an attractive package."--Jerry H. Bentley, Editor, Journal of World History   "This was an extraordinary book when it first came out a decade ago; it is an even more impressive work in its revised second edition. What makes Richard Foltz's Religions of the Silk Road so unusual and valuable is that, despite its concise, compressed form and highly readable style, it is packed with an astonishing wealth of fascinating information based on a judicious combination of primary sources and secondary literature. For someone who wishes to learn about the transmission of religious culture along the Silk Road during the past two millennia -- including Zoroastrianism, Buddhism, Manichaeism, Nestorian Christianity, Judaism, and Islam -- there can be no more convenient and illuminating guide than this extraordinary volume."--Victor H. Mair, Professor of Chinese Language and Literature, University of Pennsylvania   "To read this fascinating book is to journey through time, to ride those intriguing stretches of overland trails from Europe to Asia known collectively as the 'Silk Road.' There strands of Buddhism, Zoroastrianism, Manichaeism, Christianity, Judaism, and Islam all intertwined and sometimes converged, making for a time eastern Central Asia the most multicultural region on the planet. Foltz brings to life this amazing history in an authoritative and engrossing way, and entices us into this wondrous early era of globalized religion."--Mark Juergensmeyer, University of California, Santa Barbara; Editor of the Oxford Handbook of Global Religion; President of the American Academy of Religion   ". . . an excellent text to use in a course on 'Eastern' religions, or on the historical-social-economic-religious development of that part of the world from the eastern Mediterranean across the Eurasian steppe through to China. . . . Foltz writes with a very deft balance and a very even-handed presentation of many different historical periods, geographical circumscriptions, and religious traditions."--Eastern Christian Books Blog About the Author Richard Foltz is Professor of Religion at Concordia University.

Rating:

4,5 / 5

 

Publisher: Palgrave Macmillan; 2nd edition (May 25, 2010)

Language: English

ISBN-10: 0230621252

File size: 3,5MB

 
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Hal Leonard Corp.: The Ultimate Fake Book (for C Instruments)

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Editorial Reviews About the Author Founded in 1947, Hal Leonard Corporation has become the worlds largest print music publisher, representing some of the greatest songwriters and artists of all time. We are proud to publish titles of interest to all musicians as well as music lovers, from songbooks and instructional titles to artist biographies and instrument price guides to books about the music industry and all the performing arts.

This fake book is a cornerstone for many musicians' libraries. With over 1200 songs in all styles of music, this fourth edition has been updated to include even more great songs and recent hits. From jazz standards to Broadway blockbusters and country classics to pop chart-toppers, this book has the songs you're looking for all in one convenient collection. It is comb-bound with locked tabs to ensure long-lasting durability. Songs include: Alfie * All the Things You Are * Always * And So It Goes * Autumn in New York * Beauty and the Beast * Brazil * Blue Skies * Body and Soul * Call Me Irresponsible * Can't Help Falling in Love * Candy * Caravan * Change the World * Cry Me a River * Duke of Earl * Easter Parade * Edelweiss * Endless Love * Everyday * A Foggy Day * Friends in Low Places * Georgia on My Mind * Heart and Soul * Here's That Rainy Day * How Deep Is the Ocean (How High Is the Sky) * I Love Paris * I Shot the Sheriff * I'm Always Chasing Rainbows * I've Got the World on a String * The Impossible Dream * Isn't It Romantic? * It's Only a Paper Moon * The Lady Is a Tramp * Lazy River * Let's Fall in Love * Love Is Here to Stay * Makin' Whoopee! * Memory * Mona Lisa * Moon River * Moonlight in Vermont * My Funny Valentine * My Heart Will Go On * Oh, Pretty Woman * * Operator * Piano Man * Precious and Few * Release Me * Roxanne * Satin Doll * Small World * Somewhere Out There * Sophisticated Lady * Speak Softly, Love (Love Theme from "The Godfather") * Splish Splash * Strawberry Fields Forever * Summer in the City * Tears in Heaven * Ticket to Ride * Unforgettable * Waltz for Debby * What'll I Do * When I Fall in Love * When You Wish Upon a Star * You Are the Sunshine of My Life * (You're So Square) Baby, I Don't Care * and hundreds more!

Rating:

4,5 / 5

 

ISBN-13: 978-0793529391

ISBN-10: 0793529395

Sample Music Notation [29kb PDF]

Plastic Comb: 808 pages

Language: English

Publisher: Hal Leonard (February 1, 1994)

File size: 3,5MB

 
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Peter Beren: California the Beautiful

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Editorial Reviews Review "Words shimmer and resonate in this book, which combines the photographs of the late Galen Rowell - a California native - With a panoply of quotes about the Golden State from an impressive array of writers. Rowell's landscapes are so vividly rich...that they work at this scale like dazzling jewels...[a] skillful blending of text and image." Color Magazine "This collection of images shows off the Golden State’s most scenic vistas...the state’s diverse natural beauty is augmented with inspirational words from Maya Angelou, Joan Didion, John Muir and many more." Outdoor Photographer "Peter Beren edits this gorgeous collection...pairing some eighty-five images from the photographer Galen Rowell with the voices of some fifty California writers, from Maya Angelou to Ray Bradbury and Henry Miller. A lovely, keepsake editiion for any California collection." California Bookwatch "As a California native and former photographer and travel expert, I can truly say that the photographs in California the Beautiful are the next best things to being there." --Rebecca Foree, author of Northern California Best Places About the Author GALEN ROWELL (1940-2002) photographed all over the world and is renowned for his staggering archive of nature and outdoor photography. An accomplished mountaineer, he could obtain camera angles that other photographers could not reach. His work has appeared in every major nature magazine, including National Geographic , Life , Outside , Sports Illustrated , and countless other publications around the globe. Rowell's fine prints have been featured at New York's Nikon House and International Center of Photography, Chicago's Field Museum, The Smithsonian Institution and many other domestic and foreign venues. He is the author of more than a dozen bestselling illustrated books, including North America the Beautiful , Mountain Light , and My Tibet . PETER BEREN has authored and edited numerous books, including The Writer's Companion , Vintage San Francisco , and Hidden Napa Valley . Formerly publisher of Sierra Club Books and founding publisher of VIA Books, Peter lives in the San Francisco Bay Area with his wife, Susan, a publishing professional.

As America stands to the rest of the world, so stands California to America - a shining promise of endless possibility. This exquisite celebration of the Golden State has been updated with a new introduction, new cover design, and an enlarged size to suit the grandeur of its subject. California the Beautiful is both a portrait of the state's diverse natural beauty and, through the incredible voices of its writers, a testament to the ever-renewing spirit that it has come to embody. Aldous Huxley, British author turned Hollywood resident, described the California dream as "this great crystal of light, whose base is as large as Europe and whose height for all practical purposes, is infinite." Among the other authors offering praise are Maya Angelou, Mary Austin, Ray Bradbury, Joan Didion, Gretel Ehrlich, Lawrence Ferlinghetti, M.F.K Fisher, Robertson Jeffers, Jack Kerouac, Clarence King, Jack London, Henry Miller, John Muir, William Saroyan, April Smith, John Steinbeck, Robert Louis Stevenson, Mark Twain, Nathanael West, and Walt Whitman. Land of innovation and opportunity, California is both dream and reality. California the Beautiful is a gift for all who have felt the lure of this dual promise and who have marveled at the unrivaled beauty of this quintessentially American land.

Rating:

4,5 / 5

 

Publisher: Welcome Books; 2nd eidtion first printing edition (October 20, 2009)

Hardcover: 160 pages

Language: English

File size: 3,5MB

 
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Rhonda W. Sides C.P.A.: Accounting Handbook for Medical Practices

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Editorial Reviews From the Inside Flap Physicians and their medical practices today face innumerable problems and challenges in analyzing current market changes in the medical field. Do they understand and have the skills and knowledge to make advantageous decisions related to the increasingly complex situations in which they find themselves? Do they merge, oversee their office managers more closely, sign their own checks, and scrutinize accounts, or do they need a professional to come in and evaluate their practice and prepare a comprehensive financial assessment? This Accounting Handbook for Medical Practices gives physicians a valuable, usable, and readable journey through the proper processes of financial accounting and related issues. Sample charts, accounting formulas, and informative case studies enhance each chapter. From the Back Cover Physicians and their medical practices today face innumerable problems and challenges in analyzing current market changes in the medical field. Do they understand and have the skills and knowledge to make advantageous decisions related to the increasingly complex situations in which they find themselves? Do they merge, oversee their office managers more closely, sign their own checks, and scrutinize accounts, or do they need a professional to come in and evaluate their practice and prepare a comprehensive financial assessment? This Accounting Handbook for Medical Practices gives physicians a valuable, usable, and readable journey through the proper processes of financial accounting and related issues. Sample charts, accounting formulas, and informative case studies enhance each chapter. Why Accounting and Financial Decisions Challenge Medical Practices and How to Address Them This book tells you what inefficiencies currently cost most physicians and their medical practices. In addition to providing you with financial analysis charts, you will find in these pages: General rules for accounting Detailed outlines of financial statements Audit standards Operating expense analyses Special medical practice issues Case studies Cost-accounting examples Internal control relating to medical practices Tax issues The Accounting Handbook for Medical Practices is a must-have for CPAs, accountants, physicians, physician practice management companies, hospital personnel, medical practice administrators, management consultants, and a range of others involved in related issues. See all Editorial Reviews

Rating:

4,5 / 5

 

Hardcover: 352 pages

Publisher: Wiley; 1 edition (April 21, 2000)

Language: English

File size: 3,5MB

 
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Patchwork Place: Award-Winning Quilts Calendar: Featuring Quilts from the International Quilt Association

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Add a touch of quilting creativity to your home all year round with this stunning full-colour calendar. Enjoy the beauty of amazing quilts all year round! Featuring 13 award-winning quilts - created by members of the International Quilting Association - beautifully captured in stunning full-colour photography, this is no ordinary calendar, it's a year-long celebration of creativity!

Rating:

4,5 / 5

 

Language: English

ISBN-10: 1564779416

Publisher: That Patchwork Place; Wal edition (August 2009)

File size: 3,5MB

 
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Sam Vaknin: Malignant Self-love: Narcissism Revisited (FULL TEXT)

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Rating:

4,5 / 5

 

File size: 3,5MB

 
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Stephen Hake: Saxon Math 8/7 Homeschool: Testing Book 3rd Edition

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Rating:

4,5 / 5

 

Language: English

Publisher: Saxon Publishers; 3rd edition (2005)

ISBN-10: 1591413249

Paperback: 240 pages

File size: 3,5MB

 
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Mark L. Donald: Battle Ready: Memoir of a SEAL Warrior Medic

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Editorial Reviews From Booklist Donald’s service with the SEALs was as a medic, which meant not only passing through the formidable barrier of basic and advanced SEAL training but also learning to deal with serious, even life-threatening wounds and diseases under exceptionally demanding conditions. And what is also required is being able to fight, one can only say, like a SEAL, to complete the mission and defend not only wounded teammates but also casualties among allied military personnel and friendly or even unfriendly civilians. A SEAL team medic on a mission has one of the most demanding jobs, even in the special operations community, and this book will enlighten students of those warriors who go well beyond the limits of what is expected of most of their comrades. --Roland Green Review One of Military Times 10 Best Military Books of 2013 "Although he doesn't like the term, Mark is a true American hero.   Battle Ready  is a well-written journey from training to combat to recovery." —Howard Wasdin,  New York Times  bestselling author of Seal Team Six “ Battle Ready  is a compelling account of a remarkable American’s journey in the military. Mark Donald’s journey is unique and contains many lessons in life for everyone to reflect upon. There is no bravado and self-serving intent in this book. It is written from the heart from an American hero, and that alone makes it worth reading.” —Wade Ishimoto, Former Senior Advisor to Assistant Secretary of Defense, Special Operations / Low Intensity Conflict See all Editorial Reviews

The gripping memoir of Navy Cross, Silver Star, Bronze Star, and Purple Heart recipient SEAL Lieutenant Mark L. Donald   As A SEAL and combat medic, Mark served his country with valorous distinction  for almost twenty-five years and survived some of the most dangerous combat actions imaginable. From the rigors of BUD/S training to the horrors of the battlefield, Battle Ready dramatically immerses the reader in the unique life of the elite warrior-medic who advances into combat with life-saving equipment in one hand and life-taking weapons in the other. It is also an uplifting human story that reveals how a young Hispanic American bootstrapped himself out of a life that promised a dead-end future by enlisting in the military. That new life begins with the Marines and includes his heroic achievements on the battlefield and the operating table, and finally, of his inspirational triumph over the demons caused by Post Traumatic Stress Disorder that threatened to destroy him and his family.

Rating:

4,5 / 5

 

Hardcover: 352 pages

Language: English

Publisher: St. Martin's Press; 1st Printing edition (March 12, 2013)

File size: 3,5MB

 
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Naomi Duguid: Burma: Rivers of Flavor

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Editorial Reviews Amazon.com Review Author Interview with Naomi Duguid Why did you title the book Burma rather than Myanmar ? "Myanma" was historically used only for the small central area where the dominant Bamar population lived. It's a name that excludes the huge outlying areas where the Shan, Kachin, Karen, Chin and other peoples are the majority. In 1989, the government--then a repressive military regime--decreed that the country's official name would change from Burma to Myanmar since "Burma" was seen as a relic of colonial times. Now that political climate has relaxed, you hear people using both terms, but for more than two decades, people were punished for saying "Burma" instead of "Myanmar." What are the staple ingredients of Burmese cooking? The flavor staples are shallots, turmeric, limes and freshly squeezed lime juice, roasted chopped peanuts, fresh greens, chiles (though not in punchy, hot quantities usually), fish sauce, shrimp paste, shallot oil, chile oil, fresh herbs, and more. The staple foods are rice and noodles, vegetables, fish, and chicken or meat. How does Burma's cuisine reflect its culture, its patterns of daily life? Sharing borders with China, India, Thailand, and Bangladesh, Burma has been an Asian crossroads--and a place of fascinating layers of food culture--for centuries. The main meal of the day, served at noon, centers around rice. It always includes salads and curries served family-style and shared. This way of eating lunch sums up a lot about Burma. People eat together and share food. There's no rigid order of courses or dishes; and you can adjust the flavors of what you are eating by dabbing on a chile sauce or squeezing on a little lime juice. In other words, there's conviviality, generosity, and flexibility. And now that the political situation in Burma is improving, the inherent good-humored joking and intense discussions that people thrive on are once more happening in tea shops and out in the street, rather than behind closed doors. What is a typical day of eating in Burma? Breakfast and snack options are wonderfully enticing, most of them available in tea shops or at street stalls. They include a flatbread with savory cooked beans on top; the national noodle dish mohinga , rice noodles in a light fish broth with crispy toppings and a wide range of condiments; other noodle dishes, with rice noodles or egg noodles, and a topping of some meat and herbs; and simple rice, lightly fried with peas and topped with a little meat or vegetables. Lunch is the main meal. Each person has a plate of plain rice and a small bowl of soup, and then shares in the array of other dishes on the table. There is meat and/or chicken curry, a fish curry or small fried fish, a vegetable curry, a salad or two--Burmese salads are inventive and loaded with flavors and textures--and several spicy pungent condiments, as well as a plate of raw vegetables and another of steamed vegetables, which serve as a kind of non-spicy break from the bigger flavors of the curry. The meal finishes with a little fruit or some palm sugar. Sweets are eaten as snacks in the afternoon or evening rather than as "desserts" at the end of a meal. In the evening, people eat noodle dishes or a light meal of rice, soup, salad, and chile sauce. At any hour, they can seek out street foods of all kinds, including savory crepes or deep-fried snacks. The country has many ethnic groups and thus many cuisines; what are the main ones--and are there any common factors? Salads are one of the glories of the cuisine no matter where you are in Burma. They're flavored with fried shallots, roasted peanuts, lime juice, and more. Noodle dishes, often served with a broth and a wonderful array of condiments, are another common thread. In all the food there's a subtle dance and balance between tart, salty, and sweet, with a touch of chile heat. (More chiles are used on the West coast, but they're generally on the table as an optional condiment rather than as a dominant fiery taste in cooked dishes.) Central Burmese cuisine, also referred to as Bamar, has a lighter touch than central Thai--less sweet, less chile heat, more fresh vegetables on the table. For the main meal of the day, there are a whole set of small dishes on the table: a vegetable curry, a meat curry, a fish curry, a salad, and several condiments, as well as plain steamed and raw vegetables. Shan cuisine employs salt rather than fish sauce, lots of fresh herbs, vegetables cooked with meat in succulent curries, inventive noodle dishes, and salads flavored with toasted sesame seeds along with lime juice and sliced shallots. Kachin cuisine, from the far north, is light, includes lots of fresh herbs, and subtly balanced flavors in both the meat and the vegetable curries. What is the dish from Burma that anyone and everyone must rush home and make tonight? The Lemongrass Sliders (p. 192) are a great and easy introduction to the possibilities in the book, and so are many of the salads. The Ginger Salad (p. 48) is one of my favorites. For those who like chile heat, my favorite condiment, Tart-Sweet-Chile-Garlic Sauce (p. 36), is another good place to start. You've been traveling in Burma since 1980; what changes have you observed? In the eighties Burma was a country that had been closed off from the rest of the world. There was an old-world charm to that, but also a lot of suffering and poverty. Then came the military crackdown of 1988 and more than twenty years of real fear and oppression. That was the vibe when I started work on this book in early 2009. Though people might have a sense of fun and ease in the privacy of their own homes, they were cautious and serious out on the streets and wary of being seen talking to a foreigner. Now that has changed, in a dramatic and wonderful way, and very quickly. Late in 2011, with reforms and a relaxation of censorship from the top, people lost their fear. They suddenly became confident that Burma was truly emerging from the black hole of oppression. Now there is laughter and open discussion in tea shops and on the streets. In researching and writing the book, I wanted to celebrate the richness of the food cultures of Burma and the vibrancy of individuals. I decided that there was no room for the army in the kitchen, so I put all the history of bad times at the back of the book. I've seen the start of a dramatic long-overdue transformation over the last year. But there are still huge issues in Burma: attacks by the army on the people of Kachin State (a place rich in resources that shares a long border with China); unresolved conflicts in many border areas; and real questions about who is going to benefit from the exploitation of the country's natural resources. The world has realized Burma's geopolitical importance, especially givens its rich oil and gas reserves. No wonder foreign companies and governments now want access. Daw Aung San Suu Kyi has been calling for a freshly negotiated political agreement among all the ethnic communities, including the majority Bamar people, and she is also asking that investors focus on building capacity in Burma, from education to roads and services. She's right on. Let's hope the world listens. What do you wish more people knew about Burma? At the very least, I hope the book encourages people to learn where it is. Its critical keystone location between India and China and Thailand means Burma will be a big player in Asia. And I'm hoping the book helps people learn about the country's different cultures. The Bamar are the majority people, but a quarter of the country is non-Bamar, made of a number of distinctive cultures. I use food as the medium for explaining them, and so, for example, the Shan and Kachin recipes are a delicious introduction to those cultures. Your book is studded with stories of individuals that shed light on daily life in Burma. How did you meet and cook with people without speaking their language? The language of food and markets is a language of gesture. Because it was important until the recent reforms to give people time to get used to me, I would go to smaller places and hang around, sipping a tea in tea shops, pedaling around on an old bicycle, taking photos of shallots and fish and anything else that caught my eye in the amazing markets. And gradually, after several days in a place, I would become a familiar sight so that people would start to connect with me, open up a little. The wonderful thing about a place like Burma, where food is made in the street and kitchens are often open air, is that there are endless opportunities to watch and learn as people cook, and to taste and eat at all hours. There are a remarkable number of older people who speak beautiful English, and many young people are eager to practice their English, once they feel relaxed enough to approach a foreigner. I also found that small guesthouses were places where I could safely ask questions about foods I'd encountered. Where in Burma would you send people who want to explore its food? Rangoon/Yangon has lively markets with foods from all the regions of Burma so it's a great place to start sampling the country's rich culinary traditions. But I think that food in smaller centers is that much closer to home cooking. So I'd send you to Bagan to see the ruins and to eat lunch under the tree in Old Bagan. I'd send you to Inle Lake to eat Shan food at the market in Nyaungshwe and to visit the villages and floating markets on the lake and to check out a couple of wineries. And farther afield, there's sleepy, beautiful Mrauk U in the far northwest, a great place to get a taste of village life and to explore the ruins of a bygone age. If you have more time, then Hpa'an and Mawlamyine on the Salween River are fascinating places, with spectacular Buddhist temples in lovely settings. Review “Duguid is part anthropologist, part brilliant cook, and her recipes simply work in American kitchens. Many dishes in Burma will seem entirely fresh to palates already familiar with Thai or Vietnamese food. . . .  Duguid has mastered the arc of flavor development. She writes with deep, local, friendly authority.” — Cooking Light   “Simple, distinctive home cooking.” — Food & Wine   “Duguid’s well-written recipes . . . will make readers yearn to get chopping, sizzling, and tasting.” — Sacramento Bee   “This stunning book is part cookbook, part culinary anthropology, and, throughout, a feast for the eyes." — Celebrated Living   “A treasury of Burma’s cuisine . . . . Duguid’s portrait of Burma’s rich food heritage contains vivid glimpses of the people who create it along with cultural insight and a dash of travel advice.” — Publishers Weekly , starred review ( Burma is one of  Publishers Weekly's Top 10 Cookbooks for Fall)   “Satisfy your taste for adventure with Naomi Duguid’s Burma: Rivers of Flavor . Part cookbook, part travelogue, Duguid introduces the salads, stews and meats of Burma and explores the culinary crossroads between China, India, and Southeast Asia.” — Greenwich Time ( multiple ) See all Editorial Reviews

Winner, IACP Cookbook Award for Culinary Travel (2013) Naomi Duguid’s heralded cookbooks have always transcended the category to become “something larger and more important” ( Los Angeles Times ). Each in its own way is “a breakthrough book . . . a major contribution” ( The New York Times ). And as Burma opens up after a half century of seclusion, who better than Duguid—the esteemed author of  Hot Sour Salty Sweet —to introduce the country and its food and flavors to the West. Located at the crossroads between China, India, and the nations of Southeast Asia, Burma has long been a land that absorbed outside influences into its everyday life, from the Buddhist religion to foodstuffs like the potato. In the process, the people of the country now known as Myanmar have developed a rich, complex cuisine that mekes inventive use of easily available ingredients to create exciting flavor combinations. Salads are one of the best entry points into the glories of this cuisine, with sparkling flavors—crispy fried shallots, a squeeze of fresh lime juice, a dash of garlic oil, a pinch of turmeric, some crunchy roast peanuts—balanced with a light hand. The salad tradition is flexible; Burmese cooks transform all kinds of foods into salads, from chicken and roasted eggplant to spinach and tomato. And the enticing Tea-Leaf Salad is a signature dish in central Burma and in the eastern hills that are home to the Shan people. Mohinga , a delicious blend of rice noodles and fish broth, adds up to comfort food at its best. Wherever you go in Burma, you get a slightly different version because, as Duguid explains, each region layers its own touches into the dish. Tasty sauces, chutneys, and relishes—essential elements of Burmese cuisine—will become mainstays in your kitchen, as will a chicken roasted with potatoes, turmeric, and lemongrass; a seafood noodle stir-fry with shrimp and mussels; Shan  khaut swei , an astonishing noodle dish made with pea tendrils and pork; a hearty chicken-rice soup seasoned with ginger and soy sauce; and a breathtakingly simple dessert composed of just  sticky rice, coconut, and palm sugar. Interspersed throughout the 125 recipes are intriguing tales from the author’s many trips to this fascinating but little-known land. One such captivating essay shows how Burmese women adorn themselves with  thanaka,  a white paste used to protect and decorate the skin. Buddhism is a central fact of Burmese life: we meet barefoot monks on their morning quest for alms, as well as nuns with shaved heads; and Duguid takes us on tours of Shwedagon, the amazingly grand temple complex on a hill in Rangoon, the former capital. She takes boats up Burma’s huge rivers, highways to places inaccessible by road; spends time in village markets and home kitchens; and takes us to the farthest reaches of the country, along the way introducing us to the fascinating people she encounters on her travels. The best way to learn about an unfamiliar culture is through its food, and in  Burma: Rivers of Flavor ,   readers   will be transfixed by the splendors of an ancient and wonderful country, untouched by the outside world for generations, whose simple recipes delight and satisfy and whose people are among the most gracious on earth.

Rating:

4,5 / 5

 

Publisher: Artisan (September 25, 2012)

Language: English

ISBN-10: 1579654134

File size: 3,5MB

 
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