Jumat, 27 Februari 2015

[Y565.Ebook] Ebook Download Count on Me (Bayview Heights Book 3), by Kathryn Shay

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Count on Me (Bayview Heights Book 3), by Kathryn Shay

NEW YORK TIMES bestselling author Kathryn Shay writes fascinating, realistic contemporary romances. Her specialty is troubled teenagers. A teacher in a public school for years, she knows kids and the men and women who teach them!

“With a cast of memorable characters interacting on a myriad of levels from friendship to love, Ms. Shay has penned a fascinating and emotionally gripping story.” RT Book Reviews

On her fortieth birthday, Zoe Caufield is expecting a marriage proposal but instead gets the news that Kurt Lansing, the love of her life, is going back to his ex-wife. Months later, Kurt returns to Bayview Heights. The reconciliation didn’t work, and he broke Zoe’s heart for nothing. But when he starts a clinic in town and Zoe’s students will be working there for their community service requirement, she’s once again drawn to him. Lack of trust, protesting friends, and especially the students who love her make their relationship impossible. Can anything bring these two people together? Emotional and heart-wrenching, the Bayview Heights series is a winner.

“Shay’s heart-touching, sympathetic approach, powerful storytelling ability and depth of characterization of not only the main characters, but also the secondary characters, speak of first-hand knowledge of teens, challenges, and matters of the heart. Consequently, COUNT ON ME comes very highly recommended.” Word Weaving

Praise for COUNT ON ME:
“Ms. Shay doesn’t disappoint with this one. I can’t say enough about this author—pure perfection!” Old Book Barn Gazette

“COUNT ON ME is a powerful story not only about the restoration of love but also about the relationships between teachers and students. This story will open your eyes and your heart and I highly recommend it to you.” An Amazon Reader
If you like books about medical romance, teacher romances and teacher student relationships, be sure to read the rest of this high powered series, COP OF THE YEAR and BECAUSE IT’S CHRISTMAS.

  • Sales Rank: #23085 in eBooks
  • Published on: 2011-10-31
  • Released on: 2011-10-31
  • Format: Kindle eBook

Most helpful customer reviews

23 of 24 people found the following review helpful.
Count on me....to cheat on you because I cannot resist my ex wife!
By lovestoread522
The H cheats on the h with his ex wife, decides to go back with her to finish raising their 17yr old daughter who was having issues. The wife is an alcoholic. After a year with the ex he finally leaves her and moves back to the town where the h lives, he opens up a clinic where her students have to do community service. He realizes he made a huge mistake, but he does ask the h why didn't she fight for him. Really? That's like asking her to fight for the used pooper scooper bag! What woman fights for a cheater? One week he's hinting at a marriage proposal, the next he doesn't know how he ended up in bed with his ex? As for his daughter's issues, try moving your daughter in with you instead of leaving her with her mother who obviously is not winning any awards for mother of the year. Counseling helps with troubled teens as well! He went back to the ex because he loved her, he had been with her since they were in their teens. He was weak as far as his wife is concerned, he needed to own that and live with it! At one point once the h took him back the ex shows up and the h's and H's friends do not leave him alone with her. Seriously? It was meant as a show of support, I took it as this man is sooo spineless he would walk out the door with her. So what if she's drunk, put her on the front steps and call her a taxi!

12 of 12 people found the following review helpful.
Weak characters
By Jamie
I agree completely with the reviewer who disliked Kurt. I too was appalled to read the part where he asks Zoe why she didn't fight for him. I also disliked how she came to agree with him. I found both of these characters weak and unsympathetic. Both were so absorbed in their own drama that they became ineffective at their jobs counselling teenagers.

I have enjoyed other books by this author (Promises To Keep, Ties That Bind, Just One Night - the last two involve heroes who cheat) so she can definitely write compelling stories with believable characters. This book however was very disappointing for me.

9 of 10 people found the following review helpful.
A powerful tale of trust -- very highly recommended
By C. Penn
Zoe Caufield's unhappy fortieth birthday took months of recovery. She caught the man she loved -- the man who was about to declare his love and propose -- in his ex-wife's arms. Rather than protesting his innocence, his confession of unfaithfulness left Zoe devastated, especially when he stated his intentions to reconcile with Elizabeth, and move back home with her and their teen daughter.
It only took Kurt a month to recognize what a horrible mistake he had made. The very reasons that ended his marriage the first time almost immediately reemerged, but concern for his daughter led him to stay a year, until Lauren graduated from high school. After the first three months, his life became a living hell. After leaving Elizabeth, Kurt learns that the teen clinic in Bayview Heights has been approved, but only if he runs it. Not only is that a stipulation of the town council, but it is also a part of the stipulation of the federal grant that funds the clinic. So Kurt must move back to Bayview Heights -- a move that necessitates frequent interaction with the high school's health teacher.
Despite the depression, pain, and disappointment, Zoe got on with her life. She traveled, spent time with friends, enjoyed her job with her classes, teaching At Risk kids, as well as health classes. Although she still misses Kurt desperately, Zoe's learned to be happy without him. Only now he's suddenly back, part of her circle of friends, interaction professionally, and Zoe must cope with still loving him despite the pain he inflicted. Indeed, her love for her students leads to frequent interaction with Kurt, and leads to the question of whether she can learn to count on him again.
Katheryn Shay boldly presents a challenging theme in COUNT ON ME that I would ordinarily find untenable, simply because I have little patience for unfaithfulness. However, her heart-touching, sympathetic approach, gently working out both side's emotions kept me reading, and by the conclusion I realized that I indeed was rooting not only for the reconciliation, but also believed in the possibility of what I ordinarily would consider impossible. To challenge my opinion and win my sympathy demonstrates Shay's powerful story-telling ability. Further, the depth of characterization of not only the main characters, but also the secondary characters, speaks of first-hand knowledge of teens, challenges, and matters of the heart. Consequently, COUNT ON ME comes very highly recommended.

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Minggu, 15 Februari 2015

[G704.Ebook] Free PDF Larousse Gastronomique: The World's Greatest Culinary Encyclopedia, Completely Revised and Updated, by Librairie Larousse

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Larousse Gastronomique: The World's Greatest Culinary Encyclopedia, Completely Revised and Updated, by Librairie Larousse

Larousse Gastronomique has been the foremost resource of culinary knowledge since its initial publication in 1938. Long revered for its encyclopedic entries on everything from cooking techniques, ingredients, and recipes to equipment, food histories, and culinary biographies, it is the one book every professional chef and avid home cook must have on his or her kitchen shelf. In fact, Julia Child once wrote, "If I were allowed only one reference book in my library, Larousse Gastronomique would be it, without question."

The culinary landscape has changed dramatically in the last decade, prompting a complete revision of this classic work. Larousse Gastronomique has now been updated to add the latest advancements that have forever changed the way we cook, including modern technological methods, such as sous-vide cooking and molecular gastronomy. All-new color ingredient-identification photographs give this edition a fresh, elegant look. And for the first time, Larousse features more than 400 reportage photos–candid images of upscale restaurants from around the world–that give behind-the-scenes access into the kitchens where the finest food is created. Dozens of new biographies of people who have made significant contributions to the food world debut in this revision, including such luminaries as Ferran Adrià, Daniel Boulud, Alice Waters, Gaston Lenôtre, Thomas Keller, James Beard, and Julia Child.

With entries arranged in encyclopedic fashion, Larousse Gastronomique is not only incredibly user-friendly, but it is also a fantastic read for anyone who loves food. Skip from Roasting to Robert (a classic French sauce), and then to Robiola (the Italian cheese); or go from Sake to Salad–with dozens of recipes–and on to Salamander, a type of oven used in professional kitchens for caramelizing (and named after the legendary fire-resistant animal). An index at the end of the book of all 3,800 recipes for cuisines from around the world makes it easy to find a myriad of preparations for any ingredient (eggs or chicken, for example) or type of dish (such as cakes or sauces).

The unparalleled depth and breadth of information–from the traditional to the cutting-edge–make this newest edition of Larousse Gastronomique indispensable for every cook.

  • Sales Rank: #36959 in Books
  • Brand: Random House
  • Model: 978-0-307-46491-0
  • Published on: 2009-10-13
  • Released on: 2009-10-13
  • Original language: English
  • Number of items: 1
  • Dimensions: 10.50" h x 2.20" w x 9.30" l, 7.11 pounds
  • Binding: Hardcover
  • 1216 pages

From Booklist
Larousse Gastronomique is a classic reference source. First published in 1938, it concentrated on traditional French cooking. This completely revised and updated edition recognizes the many changes that have occurred in the culinary world. It has a broader focus, with information about foods, culinary techniques, and chefs from across the globe. The alphabetical entries range in length from a few sentences to several pages. They cover types of food (Apples, Locusts); cooking techniques (Braising, Grilling); famous chefs (Auguste Escoffier, Alice Waters); culinary jobs (Maître d’hôtel, Sommelier); countries (China, Greece); and tools of the trade (Knife, Saucepan). Flashy new culinary techniques such as écume and molecular gastronomy are covered, too. The book contains more than 3,800 recipes attached to related articles—15 apple recipes, 8 ways to prepare eel, and 2 versions of cassoulet, to name a few. Also in this edition are color photographs of ingredients so that users can see varieties of spices, fruits, and vegetables as well as cooking techniques such as opening a scallop or stuffing fish or poultry. Some 400 candid black-and-white photographs of restaurants from all over the world depict the daily work in the kitchens. General and recipe indexes make it easy for users to find what they need. This is an essential resource for most library reference collections as well as a wonderful book to browse. --Barbara Bibel

Review
“Larousse Gastronomique is clearly the best cooking encyclopedia ever, but I also love to open it anywhere and just read. The descriptions are clear and the recipes are easy to follow. Anyone who thinks French cooking is daunting will be forever changed by this book.”
—Ina Garten

“Larousse has a place of honor on every cookbook shelf in America.”
—Martha Stewart

“It is critical to have a sound understanding of traditional culinary principles before attempting to push boundaries in cuisine. Larousse Gastronomique helps me execute the progressive cooking we do at Alinea.”
—Grant Achatz

“The bible of cooking. The all-time argument ender. Early in my cooking career, I wielded my Larousse like a weapon and it never let me down.”
—Anthony Bourdain

“Larousse Gastronomique has always been the first and last word on classic European techniques and recipes. I love that it has expanded its reach to cover world cuisines and modern culinary innovations, making it more indispensable than ever.”
—Marcus Samuelsson

“The history of food has never had a better biographer. Required reading for anyone who eats.”
—Dan Barber

“Young chefs, famous chefs, home cooks, and everyone who loves food and cooking–we all depend on Larousse Gastronomique. It is the only culinary encyclopedia that is always up-to-date.”
—Daniel Boulud

“You can’t go into the chef’s office of any serious kitchen and not see a copy of Larousse. A must-have for professional and home cooks alike.”
—David Chang

“The Larousse is the first place I look when I need to clarify a cooking question. The greatest reference book, it is a fascinating read.”
—Jacques Pépin

“Larousse is an invaluable tool for any cook. I’ve used this great resource all throughout my cooking career, and of course I look forward to the new edition. New information and knowledge are always welcome.”
—Thomas Keller

“Larousse Gastronomique is a veritable dictionary of cooking terms for the French kitchen. If a chef were allowed only one book, this would have to be it.”
—Mario Batali

About the Author
Librairie Larousse’s Gastronomic Committee includes scores of writers, researchers, editors, photographers, illustrators, and translators who make Larousse Gastronomique the world’s most authoritative culinary reference book. The committee’s president is world-renowned chef and author Jo‘l Robuchon. The author of the first edition of Larousse Gastronomique, published in 1938, was French chef Prosper Montagné (1865—1948).

Most helpful customer reviews

65 of 72 people found the following review helpful.
Excellent reference (if you need a reference book)
By Jackal
This a a reference A to Z book on world food, but still overweighted on French cuisine. The earlier editions had even more of a French focus and I would imagine that future editions will be even more balanced. I find this edition superior to the 1961 edition Larousse Gastronomique Encyclopedia of F 1961 Ed, which was 95% focused on French food. The current editions contain fewer receipes than the 1961 edition, but you don't buy this book for recipes. You buy it for A to Z entries. I can recommend this book for French cuisine (more modern coverage) and other cuisines (no competition with previous editions but still not great). Off course, this book is a bit like the winner writing history. The book contains some historical sections and they are not very good because they do not go back to original sources. So if Careme considered a dish French it is likely that Larousse will say so too - even if a more detailed analysis would find strong Italian roots. Still, I don't imagine people would buy this book to get historical information.

An alternative is Davidson's The Oxford Companion to Food 2nd Ed. That book is more quirky since it is the work of one person. Both are good, but I would consider the current book as a better general reference.

Update 2010: Having given two positive recommendations I must ask myself how much I consult these two books. The answer is 'not very much'. If I want to know something, I do a google-search or I look it up in a more specialised cookbook. So if you already own several books about food, you probably do not really need this reference book.

I had written a review of the 1961 edition as well, but I think it has disappeared. Some reviewers praise that edition. I do not agree. Even French food develops and a book written 50 years ago is just not up to date. Still, that edition is very interesting if you are a foodie and really like to see how things have developed. In a way I find it more fun to browse the 1961 edition than then brand new edition. Still, if you need a reference book, there is no doubt that you should buy the new edition.

30 of 32 people found the following review helpful.
The Bible of French food and cooking
By Michael A. Duvernois
In essence, this volume is an attempt to define French cuisine, French gastronomy, French cooking, and French food. Yes, now you can find the molecular gastronomy influence (look up nitrogen, liquid in this encyclopedia), and you can find ingredients sneaking in from each corner of the Earth, Pacific Island taro, South American tanko beans, and New Zealand spinach. Mole Poblano shows up and there's a turkey mole recipe. French cooking is not just the old cordon bleu, but the vocabulary of that sort of cooking, seasonal and fresh, elaborate preparations of few ingredients is the basis for this. The exquisite souffle section confirms that. Or turn to the basic cooking process/item of panada: seven recipes for the basic repertoire.

Each edition of the book has gotten larger, covering still "French" cooking but it's that subject which is getting larger. Larousse discusses the rodent, informing us that in 1870 Paris (under seige) rats were sold for 10-15 sous, and it discusses wine production in the United States. There's something for everyone who is interested in food.

Since the book is expensive, it's worth noting that most anyone who wants to save some money could sensibly consider the recent editions from 2001 or 2005, and if one is interested in the classic form of French cooking then the 1961 (first English translation) is also worth considering. Just don't complain about the use of butter or lard in the recipes.

28 of 30 people found the following review helpful.
A Kitchen Must Have
By Diana
Oh what fun it is to peruse through Larousse Gastronomique. I bought it for my French boyfriend as his was very outdated and falling apart. Being a chef, he has always referred to this culinary gem and I can see why. His old version is in French and I was never able to quite understand the details. Now, I see the light. This latest version has many color pictures and added recipes. My complaint is the quality of paper. A bit too thin. And also, enough of the celebrity chefs. Dear God.

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Sabtu, 14 Februari 2015

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Identity Development of College Students: Advancing Frameworks for Multiple Dimensions of Identity

  • Published on: 1600
  • Binding: Hardcover

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Kamis, 05 Februari 2015

[E431.Ebook] Ebook Schaum's Outline of Human Anatomy and Physiology, by Kent Van de Graaff, R. Rhees

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Schaum's Outline of Human Anatomy and Physiology, by Kent Van de Graaff, R. Rhees

Schaum's Outline of Human Anatomy and Physiology, by Kent Van de Graaff, R. Rhees



Schaum's Outline of Human Anatomy and Physiology, by Kent Van de Graaff, R. Rhees

Ebook Schaum's Outline of Human Anatomy and Physiology, by Kent Van de Graaff, R. Rhees

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Schaum's Outline of Human Anatomy and Physiology, by Kent Van de Graaff, R. Rhees

Confusing Textbooks? Missed Lectures? Not Enough Time?

Fortunately for you, there's Schaum's Outlines. More than 40 million students have trusted Schaum's to help them succeed in the classroom and on exams. Schaum's is the key to faster learning and higher grades in every subject. Each Outline presents all the essential course information in an easy-to-follow, topic-by-topic format. You also get hundreds of examples, solved problems, and practice exercises to test your skills.

This Schaum's Outline gives you

  • Practice problems with full explanations that reinforce knowledge
  • Coverage of the most up-to-date developments in your course field
  • In-depth review of practices and applications

Fully compatible with your classroom text, Schaum's highlights all the important facts you need to know. Use Schaum's to shorten your study time-and get your best test scores!

Schaum's Outlines-Problem Solved.

  • Sales Rank: #2527542 in Books
  • Published on: 1997-04-01
  • Original language: English
  • Number of items: 1
  • Dimensions: 10.80" h x .71" w x 8.00" l,
  • Binding: Paperback
  • 453 pages

From the Back Cover

About the Author
McGraw-Hill authors represent the leading experts in their fields and are dedicated to improving the lives, careers, and interests of readers worldwide

Most helpful customer reviews

20 of 20 people found the following review helpful.
Concise but thorough review of Anatomy and Physiology
By A Customer
This book is great if you don't like reading long textbooks. It's easy to read and makes Anatomy and Physiology more interesting. I was recommended this book from a friend who used this book and another study guide and got over a 90 average. The other two books I highly recommend are the following:
Anatomy and Physiology Study Guide: Key Review Questions and Answers (Vol 1) ISBN: 0971999619
Anatomy and Physiology Study Guide: Key Review Questions and Answers (Vol 2) ISBN: 0971999627
The last two study guide showed me the kind of questions I saw on my college exams. My friend was right. I used these 3 books and also got an "A" in my college A and P class.

14 of 15 people found the following review helpful.
The Best A & P Study Guide
By Dan McFist
Do you want an "A" and still have a life? Then buy this book. I've gotten A's from my first two A&P classes because of it.
I have no science background. The assigned textbook is so huge I avoid looking at it as much as possible. Instead, I rely on my lecture notes and Schaum's when ever I can. Yes, there are times I am forced to use my assigned text, but there are plenty of times when Schaum's covers the point without wasting my time, and highlights important concepts as well.
So do yourself a favor and buy this Outline...unless you like the idea of going blind over a 50 pound tome while your social life withers and dies from neglect.

9 of 9 people found the following review helpful.
FABULOUS! Exactly what you want!
By Ginger
Truly a great find! I use it to review for my midterms and finals with great results. Really feel it has kept my B+ average from sliding. Concise, to the point, and all the best parts of my text book in 10 pages or less, per chapter. Fully solved exercises could be a bit more extensive (only 6-8 multiple choice questions per chapter) but I won't look this gift horse in the mouth. Giving this to my friend who is one quarter behind me, with my full recommendation.

See all 13 customer reviews...

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