Minggu, 17 April 2011

[K983.Ebook] Download Ebook Alinea, by Grant Achatz

Download Ebook Alinea, by Grant Achatz

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Alinea, by Grant Achatz

Alinea, by Grant Achatz



Alinea, by Grant Achatz

Download Ebook Alinea, by Grant Achatz

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Alinea, by Grant Achatz

The debut cookbook from the restaurant Gourmet magazine named the best in the country.

A pioneer in American cuisine, chef Grant Achatz represents the best of the molecular gastronomy movement--brilliant fundamentals and exquisite taste paired with a groundbreaking approach to new techniques and equipment. ALINEA showcases Achatz's cuisine with more than 100 dishes (totaling 600 recipes) and 600 photographs presented in a deluxe volume. Three feature pieces frame the book: Michael Ruhlman considers Alinea's role in the global dining scene, Jeffrey Steingarten offers his distinctive take on dining at the restaurant, and Mark McClusky explores the role of technology in the Alinea kitchen. Buyers of the book will receive access to a website featuring video demonstrations, interviews, and an online forum that allows readers to interact with Achatz and his team.

"Achatz is something new on the national culinary landscape: a chef as ambitious as Thomas Keller who wants to make his mark not with perfection but with constant innovation . . . Get close enough to sit down and allow yourself to be teased, challenged, and coddled by Achatz's version of this kind of cooking, and you can have one of the most enjoyable culinary adventures of your life." --Corby Kummer, senior editor of Atlantic Monthly

"Someone new has entered the arena. His name is Grant Achatz, and he is redefining the American restaurant once again for an entirely new generation . . . Alinea is in perpetual motion; having eaten here once, you can't wait to come back, to see what Achatz will come up with next." --GourmetReviews & AwardsJames Beard Foundation Cookbook Award Finalist: Cooking from a professional Point of View Category �James Beard Foundation Outstanding Chef Award!�"Even if your kitchen isn't equipped with a paint-stripping heat gun, thermocirculator, or refractometer, and you're only vaguely aware that chefs use siphons and foams in contemporary cooking, you can enjoy this daring cookbook from Grant Achatz of the Chicago restaurant Alinea.. . . While the recipes can hardly become part of your everday cooking, this book is far too interesting to be left on the coffee table. As you read, a question emerges: Is Alinea's food art? . . . I go a little further, describing Achatz with a word that he would probably never use to describe himself: avant-garde, as it defined art movements at the beginning of the last century--planned, self-concious, and structured attempts to provoke and shake the status quo. Just as with those artists, the results are not necessarily as interesting as the intentions and concepts behind them. In this sense, this volume constitutes a full-blown although not threatening manifesto."—Art of Eating

  • Sales Rank: #18240 in Books
  • Brand: Brand: 10 Speed Press
  • Published on: 2008-10-01
  • Released on: 2008-10-01
  • Original language: English
  • Number of items: 1
  • Dimensions: 10.00" h x 1.61" w x 12.50" l, 6.42 pounds
  • Binding: Hardcover
  • 416 pages
Features
  • Used Book in Good Condition

Amazon.com Review
Amazon Best Books of the Month, October 2008: The dishes at Grant Achatz's award-winning Chicago restaurant Alinea are entirely new, yet what diners taste often resurrects their most cherished food memories. Achatz has said that flavor is memory, and of all the ways in which Alinea appeals to the senses, it's flavor that he has harnessed and reinvented in a kitchen that never rests on its laurels. (Although, Achatz has employed everything from smoking oak leaves to cinnamon torches to impart flavor, so who's to say that laurel branches are out of the question?) For a menu as ambitious as Alinea's, its cookbook incarnation is as clear a window into a chef's creative process as you could hope for, buttressed by stunning photography and thoughtful essays from Achatz and food literati Michael Ruhlman and Jeffrey Steingarten, among others. This doesn't mean necessarily that you'll cook from Alinea often, or perhaps ever: the 600 recipes are composed precisely to show that any motivated cook can recreate Alinea's dishes at home, but to do so may be missing the point. What makes Alinea remarkable--and unlike any other cookbook on the shelf--is its passionate insistence that there isn't just one recipe for being a cook. --Anne Bartholomew


A Conversation with Grant Achatz

Amazon.com: Can you describe what sets Alinea apart from other restaurant cookbooks?

Grant Achatz: We took the approach that we will present exactly what we do in the restaurant without concessions. That means that while we scaled the recipes to 8 servings, we did not convert to teaspoons or cups. This assures us that the recipes are tight and sound because we have made each of them a thousand or more times. Equally important is the fact that every single finished dish is pictured in the book. I always find it frustrating to read a great recipe and then not see the finished product. I understand that usually cost factors into showing only a portion of the recipes in picture form, but we decided that we had to take pictures of everything and we did.

I also think because the creative team involved in making the book is the same that has made Alinea what it is, the "feel" of the book exemplifies that of the restaurant. This is truly important when taking on a project of this scope, the hope is that the reader felt an Alinea experience without dining here. We wanted the book to capture the essence, the spirit of the restaurant, and I think we accomplished that. Many cookbooks set out to simply highlight recipes, we wanted more.

Amazon.com: When you started developing the book, did you have other cookbook models in mind? How did you want yours to be different?

Achatz: We wanted the book to mirror the restaurant and its philosophy in a consistent manner. We looked at various other books to set different bars--one for the aesthetic, one for the quality of the printing, others for their clarity in recipes--then we decided what we didn't like in other books and went about finding solutions. For example, giant ingredient lists at the top of a page are often frustrating when you begin to go through the recipe. So we eliminated the overall ingredient lists and placed the ingredients right next to the instructions on how to make that sub-recipe. We think that makes a ton of sense and simplifies making the recipes a great deal. We were encouraged by pretty much everyone to explain each and every dish in a header--something most books do--and realized that they all start sounding the same. At one point we started reading headers from ten different books and they were interchangeable. So we got rid of those and put the over-arching explanations and technique descriptions in the front.

Amazon.com: You designed a website to complement the cookbook. How do you hope cooks and chefs will use the site?

Achatz: Ideally a community forms where home cooks, professional chefs, and our staff can interact with each other as a community interested in pushing the culinary arts forward.� By community, we mean an open exchange of ideas and encouragement. Now that we are done with the book and it is hitting stores and homes we are going to turn our attention back to the front of the Mosaic as well and start adding more content--videos, recipes, essays....

Amazon.com: Speaking of websites, how do you think "Alinea at Home" blogger Carol Blymire will fare? (She did make it through The French Laundry Cookbook…)

Achatz: We already have a section on the Mosaic where early buyers who gained access to preview recipes made dishes and posted their results--and they look fantastic! I think she will do quite well but will be forced to scale back in a few areas unless she makes this her full time job. And that is fine--we encourage ambitious amateurs to tackle the recipes by picking out key elements and making the dish their own.

Amazon.com: Since Alinea opened its doors three years ago, both you and your restaurant have earned the prestigious James Beard Award. Could you have envisioned this enormous success when you first started out?

Achatz: Our goal was to build the best restaurant in the country...that was our stated goal. Did I think we would get there? Is there such a thing? We push to refine and get better. We are certainly not the best restaurant to go to if you want a pizza. But within the high-end haute culinary world I think we compare well. I don't believe there is such a thing as "the best." But we strive for that ideal.

Amazon.com: Molecular gastronomy is something of a vogue classification these days--do you think the food at Alinea fits this description, or is the high-tech aspect of your kitchen just one piece of the puzzle?

Achatz: It is a small piece of the puzzle.� Questioning convention is the bigger piece.� We do that with almost every dish…and with the book.� Technology is used where necessary to achieve a specific goal for a specific dish. As we say in the front of the book, we create first and worry about technology second.� At the end of the day, I am a cook.

Amazon.com: Does a "molecular" approach to cooking necessarily mean that you're working with greater precision and efficiency than you would if you were only using traditional methods?

Achatz: I believe that Herve This did not mean "molecular" in the sense of chemistry when he coined the term...regardless, our approach is to do everything with a sense of purpose.� Does that mean we are a precise and efficient kitchen? Absolutely. But I don't know if using unique ingredients and techniques pushes us in that direction. I think, rather, it is a commitment to overall excellence that does that.

Amazon.com: In today's ever-competitive culinary landscape, is it possible to be both low-tech and genuinely innovative?�

Achatz: Absolutely. High-tech for its own sake is a bad idea and results in a soulless cuisine. I have had some high-tech meals that fall flat and taste lousy. You can certainly be innovative with just ingredients, a knife, and a pan over heat. But why not do both if you have the inclination, desire, and ability?

Amazon.com: What advice do you have for home cooks who want to experiment with your style of cooking? Is there a technique or ingredient that's versatile enough to be a useful entry point for the uninitiated?

Achatz: You know, none of it is really that difficult to execute.� It is just very time consuming as there are usually a great many mise en place requirements. So I would advise that they start with the dishes that are small in scope and build up from there.

Amazon.com: What do you enjoy most about the process of building a new recipe?

Achatz: Discovering a combination that is both unexpected and delicious. It is remarkable to me when we hit upon something that seems incredibly novel at first only to think at the end at how obvious it was--like it was sitting there just waiting to happen.

Amazon.com: What are the challenges (and, conversely, the triumphs) for your staff in serving the Alinea menu?

Achatz: We work hard with our service team to remain approachable and to have fun with the guests. The meal should be enjoyable, but there is a great deal of information that needs to get passed to the guest to maximize their enjoyment. So we work to do that in a way that doesn't sound like a lecture or a rote script. So the staff needs to find a balance between giving descriptions and keeping the evening rolling along. Most of the time they are good at reading a table to find out what kind of experience a group wants and then tailoring their service to that table. We can do formal Michelin 3-star European service, and we can do a really smooth but toned-down relaxed style.� Ultimately, we have a group of people in the front of house that love the restaurant and believe passionately in what we do--and as long as that shows through above all else,the guests will be well served.

Amazon.com: What's the most gratifying presentation you've created for a dish? Is it featured in the book?

Achatz: Again, this is like asking a parent to single out their favorite� child. Impossible. I enjoy the Hot Potato–Cold Potato. I think it shows the collaboration between Martin (Kastner) and I. It exemplifies the whimsy, the function, interaction, and engagement we utilize in our dishes.

Amazon.com: Do you take in the occasional Chicago hot dog, or are your local food pleasures more quirky?

Achatz: Pot Belly's Sandwich Works is always a good call. I like pizzas, hot dogs, quintessential Chicago diners. I am not a food snob.

Amazon.com: In the book you talk about how food is as much an emotional experience as a physical one. Do you have a favorite food memory?

Achatz: I have many great food memories. The first meal at the French Laundry always lands near the top. I credit that experience with opening my eyes to the creativity of food, and establishing my relationship with my mentor Thomas Keller.�

Amazon.com: Jeffrey Steingarten was frank about his initial hesitation to eat at Alinea, wondering if he would "get" your food. What's your advice to diners who may not understand what you’re trying to do at Alinea, or who may find it intimidating?

Achatz: Try it. Really, there is no other way. I often read comments on the web or in the press about our dining experience or food from people whom I know have not eaten at the restaurant.� How can they know without trying? 95% of our guests come down to the kitchen at the end of the night and the look on their face tells me that they had a great experience. So I would tell anyone--young, old, from any part of the world--come try Alinea...there is a 95% chance you will "get" it.


Photography by Lara Kastner, Courtesy of Alinea & Achatz LLC.

From Publishers Weekly
Spain boasts Ferran Adria's restaurant, elBulli, to push modern cooking's boundaries, but the Chicago restaurant Alinea has its own molecular gastronomy wunderkind in Grant Achatz as he takes food in previously unimagined directions. This cookbook presents the exact recipes, grouped by season, from the restaurant kitchen, such as Yolk Drops with Asparagus, Lemon and Black Pepper or Bison with Beets, Blueberries and Burning Cinnamon, along with gorgeous closeup photographs of these jaw-droppingly fanciful creations. The book opens with essays by food world elder statesmen, including Michael Ruhlman and Jeffrey Steingarten, who lavish praise on Achatz's approach, and Michael Nagrant, who explores the Alinea philosophy through a dish called "Black Truffle Explosion." Achatz himself eloquently explains 10 techniques he uses at the restaurant to achieve his culinary goals, from "bouncing flavors" to custom service ware and aroma manipulation. Though readers are encouraged to make the recipes, or at least interpret them so as to "craft an experience similar to dining at the restaurant," where every minute involves intensive engagement with the food, most people will value the book more as a beautifully produced insight into Achatz's creativity and perhaps a spur to their own, even when they are not making spheres of beet juice or mozzarella balloons. Purchase includes access to a companion Web site with video demonstrations, interviews and an forum with Achatz and his team. (Oct.)
Copyright � Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

From Booklist
*Starred Review* Achatz’s Chicago restaurant, Alinea, has�earned global renown for its original, creative, groundbreaking cooking. Vastly more than a mere eatery, Alinea challenges diners to craft new ways of thinking about food and eating, turning their preconceptions inside out and upside down and leaving them searching for a new vocabulary to describe their dinner. Achatz achieves this revolution through molecular gastronomy, a school of cooking that puts every tool of science and technology into the service of flavor. In this monumental cookbook, Achatz offers recipes from Alinea’s four seasonal menus of 20-plus courses each. These recipes will not necessarily send enthusiastic readers straight to the kitchen to break out pots and pans. Reproducing Achatz’ dishes demands such esoteric implements as dehydrators and an anti-grill, a reverse cooktop that chills rather than heats. Other recipes specify items more common to an art store. At core, this cookbook is documentation of Achatz’s genius: precise, detailed, exhaustive. Photographs�display Alinea’s kitchen, utterly pristine and looking more like a laboratory than a�kitchen. Their deep focus also reveals the meticulous detailing of the food, presented atop unique dishes specially designed for Achatz and looking extraterrestrially high-tech. Introductory essays by Michael Ruhlmann and Jeffrey�Steingarten explain to both professionals and the dining public the magnitude of Achatz’s achievement. Culinary students will pore over this book, glimpsing the future of the high art of their profession. --Mark Knoblauch

Most helpful customer reviews

1 of 1 people found the following review helpful.
Five Stars
By Roger Dale Taylor
Excellent read, even if you never bother to make a complete recipe, the sub-recipes are as inspirational.

0 of 0 people found the following review helpful.
Unique cookbook by one of Chicago's finest chefs
By MarianLibrarian
Achatz is one of the most unique and experimental chefs in the country.
His cookbook, Alinea, gives you a glimpse into the experimental cooking techniques he has championed at his renowned restaurant.
I have an extensive cookbook collection and this is a unique addition to my collection. The recipes are for advanced cooks who want to experiment with new techniques. The culinary results are best served at special occasions. This is not day to day home cooking.

4 of 5 people found the following review helpful.
Not amazing, but not horrible
By Fritter1938
Achatz relies more on extremely pretentious presentation rather than sound cooking techniques. His recipe for PB&J also exemplifies my assertion -- completely banal techniques dressed up with exorbidantly pretentious plating...and a dish served with a HUGE, inedible garnish.

Also, not much meat cookery in the book.

Aside from the flaws, Achatz is pretty creative in some respects (see the recipe pairing beef and root beer elements) and he does have a fantastic eye for plating even if it is over-the-top. The opening section does also have some cool information e.g. when he notates his creative process; that was really interesting and much appreciated. And some of his recipes, admittedly, will produce amazingly delicious food (even if your ingredients are supermarket-quality and you're not relying on the same superlative ingredients Achatz is).

Overall, I'm glad I bought the book, but be advised that it's not for beginner chefs (as you probably assumed) because of the unavailability of some ingredients and because one simply should not consult this book for rock-solid techniques to make food from the grocery store taste amazing. For that, check out McGee's "Keys to Good Cooking," Myhrvold's Modernist Cuisine series ("Modernist Cuisine at Home" is good), anything by Heston Blumenthal, Potter's "Cooking for Geeks," and Baldwin's "Sous Vide for the Home Cook." AND CHECK OUT ROB WOLKE's Einstein Series.

See all 109 customer reviews...

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Sabtu, 16 April 2011

[J984.Ebook] Download PDF Microsoft Expression Web 4 LiveLessons (Video Training), by Morten Rand-Hendriksen

Download PDF Microsoft Expression Web 4 LiveLessons (Video Training), by Morten Rand-Hendriksen

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Microsoft Expression Web 4 LiveLessons (Video Training), by Morten Rand-Hendriksen

Microsoft Expression Web 4 LiveLessons (Video Training), by Morten Rand-Hendriksen



Microsoft Expression Web 4 LiveLessons (Video Training), by Morten Rand-Hendriksen

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Learn how to build a professional standards-based website with Microsoft Expression Web 4 and the latest web technologies

  • More than six hours of comprehensive video training, broken into 27 individual lessons
  • Covers all the new features of version 4 thoroughly, including HTML5
  • Perfect both for those new to Expression Web, as well as those upgrading to version 4

    These practical videos walk you through starting projects, building effective pages, using Code View, and thoroughly mastering Expression Web 4’s powerful CSS capabilities. You’ll find hands-on coverage of Dynamic Web Templates and site management, browser testing with SuperPreview, search engine optimization with the new SEO Checker, and much more!

    Learn how to build a professional standards-based website with Microsoft Expression Web 4 and the latest web technologies More than six hours of comprehensive video training, broken into 27 individual lessons Covers all the new features of version 4 thoroughly, including HTML5 Perfect both for those new to Expression Web, as well as those upgrading to version 4 These practical videos walk you through starting projects, building effective pages, using Code View, and thoroughly mastering Expression Web 4’s powerful CSS capabilities. You’ll find hands-on coverage of Dynamic Web Templates and site management, browser testing with SuperPreview, search engine optimization with the new SEO Checker, and much more!

  • Morten Rand-Hendriksen is owner and creative director of Pink & Yellow Media, a design boutique providing digital media consulting and creations for individuals, businesses, and broadcast television. He was awarded the Microsoft MVP (Most Valuable Professional) Award for his work with Microsoft Expression in 2008 and 2009. A regular contributor to the official Microsoft Expression newsletter, he has also been published in international design magazines.

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    Part 1: Microsoft Expression Web 4 Basics Lesson 1: Get to Know Microsoft Expression Web 4 Lesson 2: A Look Into the Future Lesson 3: Starting a New Project by Setting Up a New Site Lesson 4: Building a Basic Web Page Lesson 5: Working with Multiple Pages and (Hyper)links Lesson 6: Page Properties and Meta Tags Part 2: Working with Images in Microsoft Expression Web 4 Lesson 7: Images in Expression Web 4 Lesson 8: Images from External Sources Lesson 9: Advanced Image Editing Part 3: HTML and Code View in Microsoft Expression Web 4 Lesson 10: HTML - An Introduction Lesson 11: Working in Code View Part 4: Cascading Style Sheets (CSS) Basics in Microsoft Expression Web 4 Lesson 12: Cascading Style Sheets (CSS) - An Introduction Lesson 13: Using a CSS Reset Lesson 14: Understanding CSS: The Box Model Lesson 15: Understanding CSS: Practical Examples Part 5: Advanced Cascading Style Sheets (CSS) in Microsoft Expression Web 4 Lesson 16: Understanding CSS: Creating Layouts with Boxes Model Lesson 17: Understanding CSS: Positioning Lesson 18: Understanding CSS: Background Images Part 6: Cascading Style Sheets (CSS) Menus in Microsoft Expression Web 4 Lesson 19: Building CSS Menus: The Vertical Menu Lesson 20: Building CSS Menus: The Horizontal Menu Lesson 21: Building CSS Menus: The Horizontal Drop-Down Menu Part 7: Dynamic Web Templates and Microsoft Expression Web 4 Lesson 22: Using Dynamic Web Templates Lesson 23: Using Dynamic Web Templates for Site Management Part 8: Beyond the Basics of Microsoft Expression Web 4 Lesson 24: Flash and Other Rich Media Content Lesson 25: Browser Testing with SuperPreview Lesson 26: Search Engine Optimization

    Lesson 27: Publishing Your Site

    LiveLessons Video Training series publishes hundreds of hands-on, expert-led video tutorials covering a wide selection of technology topics designed to teach you the skills you need to succeed. This professional and personal technology video series features world-leading author instructors published by your trusted technology brands: Addison-Wesley, Cisco Press, IBM Press, Pearson IT Certification, Prentice Hall, Sams, and Que. Topics include: IT Certification, Programming, Web Development, Mobile Development, Home & Office Technologies, Business & Management, and more.� View All LiveLessons at http://www.quepublishing.com/imprint/series_detail.aspx?st=87397

    • Sales Rank: #1574803 in Books
    • Published on: 2010-12-03
    • Original language: English
    • Dimensions: 7.65" h x 1.34" w x 5.65" l, .20 pounds
    • Binding: DVD-ROM

    About the Author

    Morten Rand-Hendriksen is owner and creative director of Pink & Yellow Media, a design boutique providing digital media consulting and creations for individuals, businesses, and broadcast television. He was awarded the Microsoft MVP (Most Valuable Professional) Award for his work with Microsoft Expression in 2008 and 2009. A regular contributor to the official Microsoft Expression newsletter, he has also been published in international design magazines.

    Most helpful customer reviews

    18 of 18 people found the following review helpful.
    Expression Web 4 learning made easier
    By GaryODS
    I have been trying to get my head around developing a web page. HTML, CSS, tags open and close, proper code, I have found it draining to say the least.

    Microsoft helped out with their Expression Studio Web 4 Professional software. But I have been reading books and working through examples but it is slow going and I am struggling to make the link between what is on the written page and what it is actually doing on the web page.

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    It is much easier to follow. Morten Rand-Hendriken knows his subject and does a great job showing me how it works. I am finding it easier to watch as Morten does his magic in front of me, while describing how he is doing it using Expression Web 4 and immediately seeing what the end result is on the page using video.

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    While I am still learning Expression Web 4, I am finding some of the tricks and built in functions very useful.

    As I am just learning the subject matter I really can not comment on the accuracy of the content or if it represents the best practices (however he has exemplary credentials).

    I am learning more in a few hours with the videos than I have struggling for days and days with the books.

    I think EXPRESSION WEB 4 LIVELESSONS is a great value.

    SIDE NOTE

    MS Expression Studio Web 4 Professional upgrade is an incredible value on Amazon!! AND you do not have to be a registered user of an earlier version of Expression Studio to qualify for the upgrade, any licensed Microsoft Office owner also qualifies for the upgrade program.

    From MS Site

    You must be a licensed user of one of the following products to be eligible for this upgrade version:
    Any Microsoft Expression product
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    6 of 6 people found the following review helpful.
    Live Lessons / Expression Web 4 / Morten Rand-Hendriksen
    By jonojazz
    Very clear and concise instructions. I purchased the video, along with a book, to evaluate MS Expression Web 4. The reviews on MS Expression Web 4 have been very mixed with one of the more positive feedbackss being, "better than Expression Web 3." The video has made me feel a little better about purchasing either the Ultimate or Profession version. I'm trying to determine if I need the Ultimate or if I can make due with the Professional. Great video!

    5 of 5 people found the following review helpful.
    Top Notch Content Sabotaged by Publisher and Pace of Change
    By Buck Field
    It takes time to research, write, publish, and sell a reference book on complex software, and if the standards and conditions are changing, traditional publishing and distribution face serious challenges.

    Much (most?) lesson content like practice files needed for exercises shown in the video appear missing from the disc. While the presenter is an expert and gives clear instructions of a great demo site, the package becomes unusable at Lesson 7...out of 26 or 27.

    I just found a different set of data files is available at: [...] If you Sign up for a Que account, (email required), click "Register you Product", enter: "0789747227". I clicked "Support" since the missing data is a defect, but the publisher has chosen to categorize required data files under "Bonus Content". Rating dropped from 3 stars for incompetence to 2 stars for incompetence combined with forced registration in order to be subjected to insulting arrogance with a pinch of corporate cowardice. Fess up, Que: required files are not "Bonus Content"! I have not completed the course, so I can't tell if the new zip file contains everything needed.

    In addition to earlier material for EW which is out of date, Lesson 8 features out of date instructions for Flickr, which now make little sense.

    Readers may be skeptical of 5 star reviewers don't seem to think that being unable to use 75-80% of the product is worth prominently noting for others on their review. One simply has to wonder if they really went through the lessons.

    2012.03.25 Update: Now in Lesson 13, I'm convinced this should be a digital download product. Outdated EW functions, website examples, and links to recommended online tools simply have changed and moved too quickly for this form of distribution. I look forward to, and have pre-ordered the author's upcoming Sams Teach Yourself Microsoft Expression Web 4 in 24 Hours: Updated for Service Pack 2 - HTML5, CSS 3, JQuery (2nd Edition) (Sams Teach Yourself -- Hours), and plan to work on it ASAP before the window of being (relatively) current closes.

    In Lesson 20, creation of a style "#menu ul li a" appears to have been accidentally cut, so at 09:42, the available styles list goes from "#menu ul li" to "#menu ul ul", whereas at 10:07 this new style magically appears as already entered into styles.css between those styles as the presenter begins modifying it.

    See all 26 customer reviews...

    Microsoft Expression Web 4 LiveLessons (Video Training), by Morten Rand-Hendriksen PDF
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    Kamis, 07 April 2011

    [J285.Ebook] Ebook Download Principles of Agribusiness Management, Fifth Edition, by James G. Beierlein, Kenneth C. Schneeberger, Donald D. Osburn

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    Principles of Agribusiness Management, Fifth Edition, by James G. Beierlein, Kenneth C. Schneeberger, Donald D. Osburn

    Managers in all areas of the agri-food system must be competent, flexible, and informed. Principles of Agribusiness Management provides the vital insights and tools necessary to achieve success in a collaborative and interactive manner. The authors present the material clearly with a step-by-step approach that focuses on strategic planning and management. In conjunction with learning objectives and end-of-chapter highlights and quizzes, each chapter features two case studies that highlight the current trends and practices of agribusiness.

    An exciting feature of the fifth edition includes three powerful learning tools: Discussion Starters, Strengthen Your Skills, and Start Your Business. Timely and provocative, these tools facilitate in-class discussion, develop entrepreneurial skills, and explore key topics affecting the agri-food system. Globalization, leadership, competitiveness, technology, and planning are only some of the areas that are examined within the context of the changing world of agribusiness.

    Not-for-sale instructor resource material available to college and university faculty only; contact publisher directly.

    Title of related interest also available from Waveland Press: Seitz et al., Economics of Resources, Agriculture, and Food, Second Edition (ISBN 9781577666240).

    • Sales Rank: #542636 in Books
    • Brand: Brand: Waveland Press, Inc.
    • Published on: 2013-08-13
    • Original language: English
    • Dimensions: 9.00" h x 7.00" w x 1.00" l, 1.45 pounds
    • Binding: Paperback
    • 378 pages
    Features
    • Used Book in Good Condition

    Review
    "I really like the layout of the text. The highlights, chapter quizzes, and cases at the end of each chapter are useful tools for student interaction. The readability level is effective, and I appreciate small chapters." --Angela Chittick, Mid Plains Community College

    "The text's diction and organization are well suited to introductory students. Price is competitive, especially given the comprehensive approach to the material." --Jason Entsminger, University of Maryland

    "I like this book. It covers all the areas of agriculture management that I am looking for." --Larry Godsey, Missouri Valley College

    Most helpful customer reviews

    0 of 0 people found the following review helpful.
    Five Stars
    By Amazon Customer
    Great quality, exactly what I needed for the class and I passed so the information was very useful!

    2 of 2 people found the following review helpful.
    Agriculture students
    By Melissa Ward
    This book is great for college students majoring Agriculture/Animal Science/Agribusiness. It demonstrates every area found in an Agribusiness, such as retail sales.

    6 of 8 people found the following review helpful.
    Agribusiness Management
    By Antonio Carlos Gon�alves Jr.
    That book is a valuable tool to introduce you to the agribusiness world.
    Very good!

    See all 7 customer reviews...

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    Senin, 04 April 2011

    [D537.Ebook] Download PDF Mental Leaps: Analogy in Creative Thought

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    • Published on: 1600
    • Binding: Paperback

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    [O105.Ebook] Download Ebook SELLING 101, by ZIG ZIGLAR

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    • Sales Rank: #824503 in Books
    • Published on: 2016
    • Original language: English
    • Binding: Paperback

    Most helpful customer reviews

    13 of 13 people found the following review helpful.
    Useless Pocket filler.
    By Magnumbull
    Zig Ziglar is the master of sales. I have been reading his books since I started my career in auto sales and I credit much of my success to his knowledge and wisdom. So naturally, when I saw this book on Amazon and I realized that I had never read it, I ordered it. To my dismay, this book is not at all what I expected. Simply looking at it brought me to an uncontrollable episode of laughter, born of bewilderment and confusion.

    It is a miniature pocket book which I would value at no more than $4. The concepts are very basic and in some cases, outdated. If you are a Sales Professional, don't waste your time or money on this book. There are no "refresher" ideas or any useful information for you at all. Pocket books are meant to be readily available so that you can quickly reference them for information. You will never ever have a need to take this book out of your pocket. In fact, it will probably serve you better as a paperweight. This booklet is perfect for beginners, and by beginners, I mean people who just started working in sales yesterday.

    I still love amazon and I still respect Zig Ziglar. I'll just need to be more careful with what I order online.

    1 of 1 people found the following review helpful.
    Zig is still on point.
    By amazonaddict
    To be honest I had no idea what I was buying. I didn't realize that this was more of a Pocket Version than a full fledged book on it's own, but I don't think that's a bad thing. You should be aware that this book is indeed small, it fits into my inside jacket pocket and into my Levi's back pocket. That being said, it's like the Mighty Mouse of sales books, it packs a decent sized punch and can save the day if you give it a chance, plus it's kind of nostalgic.

    I'm in my 40's and I've been reading Ziglar's stuff for my entire adult life and it still rings true. This book will do 1 of 2 things for you, it will either remind you of all the basics that you already knew or it will open your eyes to how much more there is to this business than just offering a product. I'm OK with either outcome actually. The principals that Zig outlines in this book are just the tip of the ice berg, it's like the CliffsNotes version of all of his other works. The title says it all actually, this is indeed Selling 101, a basic foundation to build upon.

    There are many people in the Sales Industry that got there by accident. These are the people that just lucked out, maybe weren't the best students and maybe haven't read a book in years. This is a good little book because it's not intimidating, you can get through it in a couple of lunch hours and pull some useful info out of it. The best part is that even though Zig passed away a few years ago, he is still selling. This book is designed to Motivate you to better yourself, and with that desire you'll want to go further on the journey with Zig. Luckily his legacy is carried on by his family and you can buy all of his other books, his certifications and classes online. This book makes me want to buy more from him, and it's a win-win.

    In the mean time I'm going to listen more, sell with integrity and proceed with a couple of simple plans.

    4 of 4 people found the following review helpful.
    Basics
    By Hutt2
    This book is basic at best. It lacks a considerable amount of relevant examples in today's world. If you are looking for a job in sales and have never sold an item this book gives decent structure to a sales call. It also offers a good pep talk and gives insight to the possible future. However if you have had some sales training or have been selling for a couple years this book does not offer much.

    I enjoyed the chapter on call reluctance the best as it showed me that everyone gets a little anxious when making a sales call. It also helped me reaffirm that I am equipped to be a salesperson and I have the basics down.

    See all 144 customer reviews...

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