Gnanwe: October 2014

Sunday 26 October 2014

[F103.Ebook] Ebook Free Retail Credit Risk Management (Palgrave Macmillan Studies in Banking and Financial Institutions)From Brand: Palgrave Macmillan

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Sales Rank: #1756837 in Books
Brand: Brand: Palgrave Macmillan
Published on: 2013-01-30
Released on: 2013-01-30
Original language: English
Number of items: 1
Dimensions: 8.50" h x .63" w x 5.50" l, 1.00 pounds
Binding: Hardcover
236 pages

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Used Book in Good Condition

About the Author
MARIO ANOLLI Universit� Cattolica del Sacro Cuore, Italy DAMIANO GUADALUPI Banca d'Italia CORRADO GIANNASCA Barclays Bank, Italy EMANUELE GIOVANNINI Unicredit Bank, Italy ELISA ALGHISI MANGANELLO UBI Banca and Barclays Bank VALENTINA LEUCARI Free-lance Consultant ANTONIO ARFE Deloitte Consulting PAOLO GIANTURCO Deloitte Consulting LORENZO BOCCHI Prometeia Group TIZIANO BELLINI Prometeia Group RENZO TRAVERSINI SAS Institute srl, Italy ANSELMO MARMONTI SAS Institute srl, Italy FRANCESCO MERLIN McKinsey & Co.

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Wednesday 22 October 2014

[I142.Ebook] Download PDF , by David Conover Once Upon an Island (2nd Second Edition) [Paperback]From San Juan Publishing

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Published on: 2003-10-17
Binding: Paperback

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Monday 20 October 2014

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Don't Be Nice, Be Real! is a lively, light approach to a deadly serious subject-our lives. It combines humor, radical wisdom, and new culture spirituality to teach the mechanics and spirit of Nonviolent Compassionate Communication to cure "Niceitis," a hereditary disease. The author has shown that nonviolent communication works wonders, in even the roughest of situations. He's used it with street gangs in San Diego, combined groups of Protestants and Catholics in Northern Ireland, Palestinians and Israelis in the Middle East, and among the Croats, Serbs, and Muslims of the Balkans during the Bosnian war. PTA meetings, business conflicts and marital custody battles call all be utterly transformed by these techniques.This book takes us from behind the wall of culturally conditioned niceness, providing us with the tools we need for self-responsible, non-judgmental, clear and conscious honesty.

Sales Rank: #1426599 in Books
Brand: Brand: Author's Publishing
Published on: 2002-10
Original language: English
Number of items: 1
Dimensions: .60" h x 6.04" w x 9.06" l,
Binding: Paperback
340 pages

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Used Book in Good Condition

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19 of 20 people found the following review helpful.
The title of this book says it all!
By Gina Eldred
I rarely like self help books nor am I willing to read them from cover to cover, but this book is a an exception. The book expands upon the theme proposed in the title. It is about being honest and real and really brave. The book was very stimulating and offered a new perspective on deepening communication and intimacy with others and more importantly with myself. It starts where other books on co-dependency begin. A fun and stimulating read.

18 of 20 people found the following review helpful.
I was tired of being one of the 'nice dead people'
By Debora J. O'Connor
"I was tired of being one of the 'nice dead people' in the world, so the title of this book spoke to me. I was totally skeptical that it could really help. But after reading it I really was inspired to start "dancing in rhythm to the beat of my own soul, and learning how to enjoy it when people freak out about it." (A quote from the book.) It really has become my guide from depressed "doormat" through
overly "obnoxious" aggressiveness to an evolved, enlightened, more empathic assertiveness. Kelly's real life stories, hilarious humor and refreshing theories teach the mechanics of integrity and loyalty with oneself. It is convincing me of the self defeating dynamics behind self sacrifice. Plus the pratical principles and tools of Nonviolent Communication are helping me with my only relationship issue - "Self Abandonment!"

31 of 35 people found the following review helpful.
A must read, part of the NVC trilogy.
By Frederic Guerin
As soon as I finished reading the book, I wanted to reread it right away, which I did. It fits in my top 10, side by side with other books on the same subject: Non-Violent Communication by Marshall Rosenberg and Stop Being Nice, Be True by Thomas d'Ansembourg (in french: Cessez d'etre gentil, Soyez vrai!). At first, when I saw the title of Bryson's book I was afraid it could be a kind of plagiarism of d'Ansembourg's book, since the titles are so much alike. But my concerns were soon dissipated after reading a few pages. This third book is purely a distinctive essay and an astonishing marvel like the other two. It makes its way using a totally different prose, delivering a mean to grasp NVC from a totally different perspective. Bryson puts it down in a colorful language and a wealth of provocative ideas and imaginative ways of thinking. Bryson also departs from the other two because he wants and likes to play with words and language. Thus his book is also an artwork. I had a hard time at first since I am not accustomed to this kind of writing, but it was such a blessing when I finally got to it. Bryson also likes to say what he thinks, which makes it a lively book, and which enables him to talk about what goes on in his head and heart. This also is a departure from established conventions, and I believe it is a deep source of insight into our own way of beeing. It is also congruent with what he teaches: to be real, open and vulnerable, taking the risk to disclose our self.
Alas the book has many typos. I like to imagine that Bryson made it intentionaly to refrain from beeing perfect. Also, the last two chapters talk about how today's society is bad compared to ancient ones. But I just don't agree with that. Then he stabs men for being violent and promotes women's values. Well this could be an issue in USA, but not quite here in Eastern Canada. Sure men a more prone to be agressive than women almost everywhere in the world, but after all what counts is how this agressivity gets expressed. Men are men and women, women. Then he talks a lot about religion's power. Again an issue in USA but not here. So I wasn't much impressed by these last two chapters. But anyway, this book is still a goldmine to me, the last two chapters simply being veins of lead instead of gold. Of course this applies to me here and now and may not apply to you there and then.
It is certainly an absolute must for whoever is interested in the subject. Enjoy!

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The definitive cookbook bible of the world’s most popular and oldest cuisine

"China The Cookbook is a magnificent insight into the history of Chinese cuisine. I will treasure it in my collection and it will be no doubt be used as valuable reference for many years to come." —Ken Hom OBE,Chef, author and tv presenter

In the tradition of bestsellers including Mexico and The Nordic Cookbook comes the next title in the multimillion-selling national cuisine series, China: The Cookbook. Featuring more than 650 recipes for delicious and authentic Chinese dishes for the home kitchen, this impressive and uthoritative book showcases the culinary diversity of the world’s richest and oldest cuisines with recipes from the 33 regions and sub-regions.

China: The Cookbook celebrates popular staples such as Sweet and Sour Spare Ribs and Dim Sum, as well as lesser-known regional classics like Fujian Fried Rice and Jiangsu’s Drunken Chicken, and features additional selected recipes from star chefs from around the world.

Sales Rank: #44280 in Books
Published on: 2016-09-19
Original language: English
Dimensions: 11.00" h x 2.13" w x 7.50" l, 4.44 pounds
Binding: Hardcover
720 pages

Review

As featured in The Daily Telegraph, Departures, Newsweek, OUT, Saga, the San Antonio Express-News, Saveur, the South China Morning Post, The Sunday Times, The Vancouver Sun, Wallpaper, and on The A.V. Club, Tastebook, and Tasting Table; heard on 300 NPR stations nationwide on PRI's The World, BBC Radio 4, Portland's KLCK Gorge News Center, and Heritage Radio; seen on Seattle's New Day Northwest/KING-TV

"Don?t miss Phaidon?s classic China: The Cookbook by Kei Lum Chan and Diora Fong Chan. Beautifully designed and sumptuously photographed, it includes hundreds of regional recipes, as well as sections on techniques, history and equipment." —Tom Parker Bowles, Mail on Sunday

"[A] hefty and vital resource... This is a book dedicated to practicality... The majority of the book's recipes are succinct and easy to shop for... Indispensable." —Publishers Weekly, Starred Review *

"A serious approach to this complex cuisine in a gorgeously collectible book." —Harper's Bazaar

"Sweet and sour pork from the local Chinese restaurant still Mum's secret shame? Up her home-cooking game, and let your stomach reap the rewards." —Elle

"It's hard to imagine the amount of work that must go into distilling the food of a country as wide and diverse as China into a single cookbook. It seems an impossible task, really, and yet Kei Lum Chan and Diora Fong Chan have pulled it off with aplomb... a comprehensive resource for any lover of Chinese cuisine." —Departures

"If Guinness World Records 2017 were to have a section on the largest number of recipes collected, written and tested in a year, married writing partners Kei Lum Chan and Diora Fong Chan might step up for the prize... As well as being a definitive reference book, China: The Cookbook is intended as a manual for the home cook." —Newsweek online

"A husband and wife team have written the definitive Chinese cookbook, with recipes from all of the country's major cuisines, as well as lesser known dishes from Xinjiang, Tibet and Inner Mongolia." —South China Morning Post (China)

"Discover the breadth of China's cuisine... Suitable for novices as well experts." —The Sunday Times, The Dish

"Curiosity about Chinese food continues to grow... If you haven't a clue where to begin, here is your starting point. The design - clean-, spare - makes the content approachable... There are classic recipes - sweet and sour ribs, for example - and lesser known ones too, such as the irresistible Jiangsu's drunken chicken." —The Daily Telegraph, Weekend

"The secrets of Chinese cooking have been demystified by Diora Fong Chan and Kei Lum Chan." —Prestige

"One of the most comprehensive tomes yet on Chinese food... An extraordinary endeavor." —Legend

"The definitive Chinese recipe book." —South China Morning Post

About the Author

With an extensive knowledge of all eight major regional Chinese cuisines, Kei Lum Chan and Diora Fong Chan are bestselling authors, regarded as top culinary authorities within China. Kei Lum Chan is the son of Mr. Mong Yan Chan, a Chinese journalist and critic, who authored Food Classics, a series that has had a huge influence on Chinese culinary culture.

Most helpful customer reviews

34 of 35 people found the following review helpful.
Finally - The Definitive Chinese Cookbook
By Zdzislaw Nagengast
Over the years I've looked for a truly comprehensive book on Chinese cuisine; I am happy to say that I have finally found a cookbook that does justice to an amazing cuisine. I apologize if I seem overly effusive but this is a great book. The book starts with a brief history of the Chinese food culture, then gives an overview of the primary culinary regions and a quick review of classic Chinese cooking techniques and equipment. The best forty pages of content I've read in a long time. No fluff, no hyperbole.

The recipes, and there are over 600 of them, cover the full range of topics, appetizers and salads, soups, fish and seafood. poultry, meat, vegetables, tofu and eggs, rice and noodles, and desserts. The book also has a very small section of recipes from famous Chinese chefs from around the globe. It closes with a good glossary and index. I believe that even a novice cook can do well with most of the recipes. A more experienced cook will have no issues following them and improvising with them.

I have already tried three of the recipes and they did not disappoint. What I really liked about the recipes, other than the finished product, was how simple and straightforward the instructions were. I reviewed another hundred or so recipes and found that they were equally straightforward and easy to grasp. I have been a student of Chinese cooking for several years and lived in Asia for part of my life. I found the recipes that I read to be faithful to what I was taught. I can't say that about most Chinese cookbooks.

I also want to praise and thank the authors and the publisher, for giving us a book that is full of content, not fluff. No glossy art photos, no wasteful white space. You will usually find two recipes per page. It drives me crazy when I see cookbooks that waste paper and do nothing but add cost. The CIA cookbooks are the worst examples of this.

If you love Chinese cuisine; if you want to explore its rich culinary diversity; if you want to become a more authentic cook then buy this book. It will be one of the best investment you will make.

7 of 7 people found the following review helpful.
The Food Bible of Chinese Cuisine
By Jason
I'm quite surprised this book is not rated higher than what it currently is (4.1 as of 12/13/2016). This book is a gem and deserves nothing short of a full 5 stars. Why? It is a rare find. Rare in the sense that it is probably the MOST comprehensive cookbook of Chinese cuisine you will ever come across. From ingredients to recipes to techniques -- This book has you covered IN DEPTH! And speaking of recipes, nearly every region of China is represented in this book... Sichuan, Cantonese, Hunan, even Hakka -- Over 30 regions and over 650 recipes. IT'S ALL THERE! More than you could ever ask for, and probably far more than you'll ever try cooking.

Now to address some of the unfair critical reviews here...

Someone gave 2 stars and said "nothing exciting if you already have basic Chinese cookbooks." Pffffft. How many other comprehensive Chinese cookbooks are out there with over 650 recipes that highlight 30+ regions, providing details about the ingredients and techniques to cook these dishes? You could literally spend thousands of dollars acquiring the cookbooks needed to cover what this gem contains.

And then there are two 3 star reviews that just say "good" or "okay for home cooking." I have no idea what those reviewers are looking for, but this is like the bible of Chinese cooking. It's not just okay - It's AMAZING! And regarding "okay" for home cooking... All I have to say is DUH! Clearly the author didn't intend this book to be used by anyone other than a home cook; because let's be honest, does a professional Chinese cook need to be schooled on techniques and ingredients? I don't think so.

So in closing, if you are looking for the one book to be your everything of Chinese cuisine, this is it. You will find a wide variety of tasty recipes that are mostly easy, but some will require more effort. As mentioned earlier, you'll also learn more about ingredients and technique, and at the end of the day you'll probably develop a greater respect of Chinese cuisine based on the diversity of the dishes between regions. And to top it all off, you will get a workout handling this book because it's big and heavy -- It's quality!

13 of 14 people found the following review helpful.
A monumental book on Chinese cuisine
By On Brothers
This is a monumental book on Chinese cooking in terms of its authoritativeness, authenticity, and breadth, covering all regions of China cuisine. The authors do not take shortcuts writing the 600 recipes; they use authoritative cooking methods and original Chinese ingredients without substituting unauthentic ingredients just for convenience or make compromise to readers not versed in Chinese cuisine. There are so many recipes that even most Chinese will not have heard of or tasted. It is an adventure trying unfamiliar dishes with unfamiliar ingredients. Therefore the glossary and description of cooking techniques are invaluable.

The authors make sure that every recipe will turn out well if one follows the instructions. I have tried three recipes with success. Though the book looks imposing, it is actually quite user friendly when one really tries out the dishes.

With a book of this size and depth, one hopes that eventually there will be a digitized edition when more photos are inserted and sorting becomes possible. For example, in a digitized edition, the reader can ask: I want a Mongolian lamb dish, super spicy, and locate it instantaneously. Going further, one day there may be a video edition where the preparation of each dish is graphically demonstrated, either by the authors themselves or some competent chefs. That will be the time when the full potential of this book is fulfilled.

For now, it is a joy just to flip through the pages and be amazed at the diversity and sophistication of Chinese cuisine. It is a great read and a useful reference on Chinese cooking for many years.

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Sales Rank: #15187423 in Books
Published on: 1923
Binding: Hardcover
202 pages

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Thursday 16 October 2014

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Friday 10 October 2014

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The Study Guide contains learning tools explicitly linked to the goals introduced in each chapter, chapter overviews, key terms and definitions, and sample tests. Chapter goals are emphasized by means of further commentary and study tips, worked-out examples, and direct references back to the text. Three sample chapters are available for review on the PowerLecture Online Instructor's Resource.

Sales Rank: #715972 in Books
Published on: 2014-09-26
Ingredients: Example Ingredients
Original language: English
Number of items: 1
Dimensions: 11.00" h x 9.00" w x 1.00" l, .0 pounds
Binding: Paperback
480 pages

About the Author
John C. Kotz is an emeritus State University of New York Distinguished Teaching Professor at the College at Oneonta. Educated at Washington and Lee University, as well as Cornell University, he held National Institutes of Health postdoctoral appointments at the University of Manchester Institute for Science and Technology in England and at Indiana University. Professor Kotz has co-authored three textbooks in several editions - INORGANIC CHEMISTRY, CHEMISTRY & CHEMICAL REACTIVITY, and THE CHEMICAL WORLD - along with the INTERACTIVE GENERAL CHEMISTRY CD-ROM. He also has published research on inorganic chemistry and electrochemistry. He was a Fulbright Lecturer and Research Scholar in Portugal in 1979 and a visiting professor there in 1992, as well as a visiting professor at the Institute for Chemical Education (University of Wisconsin, 1991-1992) and at Auckland University in New Zealand (1999). He also was an invited speaker at a meeting of the South African Chemical Society and at the biennial conference for secondary school chemistry teachers in New Zealand. In addition, a recent tenure as a mentor of the U.S. Chemistry Olympiad Team, Professor Kotz has received numerous honors, including a State University of New York Chancellor's Award (1979), a National Catalyst Award for Excellence in Teaching (1992), the Estee Lectureship in Chemical Education at the University of South Dakota (1998), the Visiting Scientist Award from the Western Connecticut Section of the American Chemical Society (1999), and the first annual Distinguished Education Award from the Binghamton (New York) Section of the American Chemical Society (2001).

Paul M. Treichel, received his B.S. degree from the University of Wisconsin in 1958 and a Ph.D. from Harvard University in 1962. After a year of postdoctoral study in London, he assumed a faculty position at the University of Wisconsin-Madison. He served as department chair from 1986 through 1995 and was awarded a Helfaer Professorship in 1996. He has held visiting faculty positions in South Africa (1975) and in Japan (1995). Retiring after 44 years as a faculty member in 2007, he is currently Emeritus Professor of Chemistry. During his faculty career he taught courses in general chemistry, inorganic chemistry, organometallic chemistry, and scientific ethics. Professor Treichel's research in organometallic and metal cluster chemistry and in mass spectrometry, aided by 75 graduate and undergraduate students, has led to more than 170 papers in scientific journals. He may be contacted by email at treichelpaul@me.com.

John R. Townsend, Professor of Chemistry at West Chester University of Pennsylvania, completed his B.A. in Chemistry as well as the Approved Program for Teacher Certification in Chemistry at the University of Delaware. After a career teaching high school science and mathematics, he earned his M.S. and Ph.D. in biophysical chemistry at Cornell University, where he also received the DuPont Teaching Award for his work as a teaching assistant. After teaching at Bloomsburg University, he joined the faculty at West Chester University, where he coordinates the chemistry education program for prospective high school teachers and the general chemistry lecture program for science majors. He has been the university supervisor for more than 60 prospective high school chemistry teachers during their student teaching semester. His research interests are in the fields of chemical education and biochemistry. He may be contacted by email at jtownsend@wcupa.edu.

David A. Treichel, Professor of Chemistry at Nebraska Wesleyan University, received a B.A. degree from Carleton College. He earned a M.S. and a Ph.D. in analytical chemistry at Northwestern University. After post-doctoral research at the University of Texas in Austin, he joined the faculty at Nebraska Wesleyan University. His research interests are in the fields of electrochemistry and surface-laser spectroscopy. He may be contacted by email at dat@nebrwesleyan.edu.

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Tuesday 7 October 2014

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Sales Rank: #4117067 in Books
Published on: 1905-07-21
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