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E213 Ebook Fee Download America and the World Since 1945 by T G Fraser C D Murray

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This book analyzes Americas relationship with the rest of the world from the end of the Second World War to the aftermath of the attacks on the World Trade Center and the Pentagon on September 11th, 2001. Foreign policy is analyzed in the context of each presidency, showing the significance of major initiatives undertaken by successive administrations, and the impact they have had on the rest of the world.

• Sales Rank: #4015314 in Books
• Published on: 2002-10-25
• Original language: English
• Number of items: 1
• Dimensions: 8.50" h x .79" w x 5.50" l, .98 pounds
• Binding: Paperback
• 352 pages

About the Author
T.G. Fraser is Professor of History, at the University of Ulster at Coleraine.

C.D. Murray is Lecturer in History at the University of Ulster.

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W285 Ebook Download PDF Comparative Politics of Latin America Democracy at Last Paperback December 17 2014 by Daniel C Hellinger

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• Published on: 1605
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Z308 Ebook PDF Ebook America on Film Representing Race Class Gender and Sexuality at the Movies Arts Arts by CTI Reviews

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• Sales Rank: #2416853 in eBooks
• Published on: 2016-08-07
• Released on: 2016-08-07
• Format: Kindle eBook

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O322 Ebook Ebook Free Garde Manger The Art and Craft of the Cold Kitchen by The Culinary Institute of America CIA

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The Culinary Institute of Americas complete and contemporary guide to garde manger can help anyone master the art of cold food preparation. Combining clear, illustrated explanations of basic methods in full colour with over 400 recipes, it covers sausages, cured and smoked foods, terrines, pates, galantines, and roulades as well as sandwiches, salads, cold sauces and soups, hors doeuvres, appetisers, and condiments.

• Sales Rank: #1115602 in Books
• Published on: 1999-09-27
• Original language: English
• Number of items: 1
• Dimensions: 11.14" h x 1.13" w x 8.78" l, 3.80 pounds
• Binding: Hardcover
• 488 pages

amazon,com Review
Garde manger refers to the restaurant kitchen area where cold dishes, including soups, salads, sandwiches, sauces, cheeses, sausages, and p?t?s, as well as hors doeuvres and the condiments used to garnish them, are prepared. The book Garde Manger is a teaching text for food professionals, updated from a 1973 edition by a team of chefs from the Culinary Institute of America. Home cooks, as well as students and professional cooks, will enjoy the chapters on preparing dressings, cold soups, salads, and sandwiches in this clearly, concisely written book, which is illustrated with hundreds of color photos. More serious home cooks will also appreciate the chapters that delve into making sausages, smoked foods, terrines, and other charcuterie. Here youll learn to prepare and smoke old-fashioned, lusty French Garlic Sausage or a Pheasant Galantine enriched with pork fat and Madeira.

Intermediate cooks comfortable with terms such as chiffonade (leafy vegetables cut into very thin strips) will appreciate composed salads like simple Italian Shaved Fennel with Parmesan and heat-spiked Buffalo Chicken Salad, in addition to such soups as Cold Carrot Bisque sparked with ginger, tangy orange juice, and yogurt.

Noncooks interested in food will find Garde Manger fascinating too. How better to appreciate the Roasted Vegetable Terrine, layered with eggplant, squash, mushrooms, and goat cheese and served at your favorite restaurant, than by understanding how it is made? Home cooks who entertain will appreciate Garde Mangers recipes, as they produce quarts of sauce, gallons of soup, and canap?s by the dozen. For the rest, when you cant modify the recipe, there is always the freezer. --Dana Jacobi

From the Back Cover
The term garde manger was originally used to identify a storage area for preserved foods such as hams, sausages, and cheeses. Cold foods were prepared and arranged for banquets there as well. Over time, the term garde manger has evolved to mean more than just a storage area or larder. It also indicates the "station" in a professional kitchen responsible for preparing cold foods, the cooks and chefs who prepare these cold foods, as well as an area of specialization in professional culinary arts. Members of today’s garde manger share in a long culinary and social tradition, one which stretches back to well before the dawn of recorded history. Whether garde manger is your "entr?e" to the culinary field, your lifelong passion, or a new challenge in your professional growth, Garde Manger: The Art and Craft of the Cold Kitchen offers a full view of the foods that are encompassed by today’s garde manger.

About the Author
The Culinary Institute of America (CIA), hailed by Time magazine as "the nations most influential training school for professional cooks," is the author of some of the most significant works for professionals and students.

The oldest culinary college in the United States, The CIA was founded with 50 students in 1946 by Frances Roth and Katharine Angell as the New Haven Restaurant Institute. In 1947, the college relocated to a 40-room estate near Yale University and changed its name to the Culinary Institute of Connecticut. The name was changed to The Culinary Institute of America in 1951 to reflect the colleges national student population. In 1972, with a student body of 1,000, the college relocated to its present home, the former St. Andrews-on-Hudson in Hyde Park, New York, originally a Jesuit seminary built at the turn of the century.

Today, more than 2,100 students representing every state and several foreign countries are enrolled in the colleges bachelors and associate degree programs in culinary arts and baking and pastry arts. In addition, more than 6,000 professionals each year enroll in continuing education courses and another 1,600 participate in programs for food enthusiasts.

Most helpful customer reviews

25 of 26 people found the following review helpful.
encouraging
By A Customer
This volume is fantastic. It is encouraging to see culinary professionalism displayed so everyone can see the bones of it. I am a chef and enjoy its purism and sense of direction. It is a great culinary tool for myself and my cooks. I am currently teaching a class in garde manger for which I have ordered this book as a text. This is a must for your collection.

26 of 28 people found the following review helpful.
Excellent reference and guide
By Cosmas Bisticas
Many of the readers have commented that this book is for professionals only. I happen to disagree with this opinion as there are no prerequisites required to understand the instruction given within. Having said this, if you are not even curious of understading the fundamentals of lets say for example, sausage making, there is no need to buy this book, you can find great sausage at the grocery store without the hassle of making it at home.

So this book, yes it is for professionals but also for anybody who wants to understand (and even apply)the nuts and bolts of the cold kitchen. Personally I think that understanding the method that is used to prepare something, gives one a greater appreciation of that something when it is offered to him/her.

So for all of you non-professionals, if you are simply curious, about how to make salad dressings, terrines, or bologna for that matter, this book is written in laymans terms and will be an interesting journey into the world of Garde Manger.

57 of 70 people found the following review helpful.
Encyclopedic Authority on Cold Food Prep and Service
By B. Marold
One could compare this book, `Garde Manger by the Culinary Institute of America to Martha Stewarts `Entertaining like a comparison of Richard Feynmans Lectures on Physics to a popular history of 20th century physics. Unfortunately, that comparison does not hold up. The more appropriate comparison would be between a technical work on wood joinery to a glossy `This Old House imprimatur book on cabinet making. The difference between the classroom and the home kitchen is simply not that large. One can even bend the simile around on itself to say that the laboratory in which new culinary thoughts arise is in the home kitchen and not in the teaching classrooms of the Culinary Institute of America.
All this playing with comparisons is simply meant to make the point that while this book is presented as a textbook by the most prestigious culinary training institution in the country, its material is simply not that different from a book with more obviously commercial origins.
This book does have a lot of material you will not find in a Martha Stewart or Ina Garten or Paula Deen book. High on the list of interesting background information is the history of how the French Revolution may have been a major contributor to the rise of restaurants and the great strength and variety in French cuisine.
The real story here is cold food and how it is prepared and served in (French) restaurants. On this subject, this book is a delightful source of both recipes and Alton Brown / Shirley Corriher type background. Honestly, the true culinary counterpart to Feynmans lectures would be Harold McGees oft quoted books on food science.
This CIA book gives a wealth of recipes for salad dressings and other cold sauces, cold salads, sandwiches, cured and smoked foods, sausage, forcemeats, cheese, hors doeuvres, appetizers, condiments, and basic recipes (spice mixes and the like). One thing that immediately endeared me to the book is its treatment of vinaigrettes, which easily outdoes even Martha Stewarts better than average treatment. This material is worth the price of admission. Another service it supplies, with the authority of a teaching institution, is to simplify some culinary terms. For example, it always bedeviled me to know the difference between, for example, a relish, a salsa, and a chutney. Turns out that they simply are three different words for the same basic preparation. Like `plains, `veldt, and `pampas, they are different words for the same thing reflecting three different ethnic sources.
The chapters on curing and sausage may interest fewer readers than most, but there is much you can get from these chapters even if you never make a sausage. I was particularly struck by the fact that government regulations require that pork used in sausage making be `certified. Thats a little fact that people like Emeril and even Alton leave out of their little how to shows on sausage making. As a great believer in serendipity, I believe you never can tell what inspiration you can get from unfamiliar material. Here lies the greatest value to this book. It tells you a lot of the things which more popular treatments of the same subject can easily overlook. This includes things like sanitation, shelf life, and equipment care. As an aging hippie whose fantasies were fueled by the `Whole Earth Catalogue, I find the chapter on cheeses to be worth a months run of `Good Eats shows.
One can say that this book is really meant for the restaurant professional, but I believe it has many uses for the home cook. The most important use is as a resource for making pantry items like prepared catsup, mustard, relish, crackers, spice mixes, salad dressings, and stocks which one may typically buy at the supermarket. If you put your mind to it, you will certainly attain a better tasting product. What may be more important is that you will also certainly attain a better tasting product with no laboratory chemical ingredients.
For the real foodie, this book is a treasure. It gives recipes for lots of things few other books take the trouble to cover. The danger to the newbie is that they may not see those points at which the books coverage is not complete. One area is in the recipes for stocks. These recipes are `bare bones instructions with none of the usual cautions and explanations given in some other books. If you are really serious about stock making, consult `Jeremiah Tower Cooks or Judy Rodgerss `The Zuni Caf? Cookbook or even the CIAs `New Professional Chef text. One can excuse this somewhat since these are hot preparations in a book about cold food. I would have preferred a reference to a work that gave the subject a more complete coverage.
One irritating thing I find in some reviews is a complaint about something which is outside stated range of the book. This book is about cold food. Do not expect details on baking or hot cuisine. Any material on those matters should be taken as a convenience to the reader.
I was a bit surprised to find at least one typo in this textbook by a respected school, published by textbook specialist Wiley. I found no errors that will mislead the home cook.
The book has several features I consider essential in a textbook. One is an bibliography. Another is a list of sources. Another is a glossary of terms. Another, very important, is an index of recipes.
This book is excellent if you are building a culinary library or do a lot of entertaining or are especially fond of salads and sandwiches, or simply like to read about food. The only reservation an interested reader may have is the price. The $60 list price inhibited me for several months, but I believe the book is worth it if you do any entertaining or make any quick cold lunches in your kitchen. Highly recommended.

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This basic beginners field guide to North American geology helps anyone identify common rocks, minerals, gems, fossils, and land formations. In a logical, user-friendly, highly visual format, this new title--one of an expanding collection of National Geographic pocket guides--offers key facts about dozens of rocks and minerals, how to hunt and identify them, where and how to go looking. The book also pictures and explains the fossils most likely to be found and the fundamental land and rock formations in the North American landscape. With 160 entries, formatted with clear language, key identification points, carefully chosen photographs, and expertly drafted illustrations, this guide is the perfect starting point for anyone, young or old, interested in the study of rocks and geology.

• Sales Rank: #32108 in Books
• Size: one size, One Size
• Color: Black
• Brand: National Geographic Society
• Published on: 2014-04-01
• Released on: 2014-04-01
• Original language: English
• Number of items: 1
• Dimensions: 7.20" h x .50" w x 4.30" l, .49 pounds
• Binding: Paperback
• 184 pages

About the Author
Author SARAH GARLICK is a climber, writer, and educator specializing in earth and environmental science. Garlick has made first ascents of rock walls in Greenland, the Middle East, and Newfoundland, and shes scaled alpine routes in Patagonia, Peru, and the Canadian Rockies. She is the author of the award-winning book Flakes, Jugs & Splitters: A Rock Climbers Guide to Geology and is the founder/director of GeoReach, an organization dedicated to science outreach and communication.

Illustrator JARED TRAVNICEK is a scientific and medical illustrator. He received his M.A. in Biological and Medical Illustration from the Johns Hopkins University School of Medicine. Jared is a Certified Medical Illustrator and a professional member of the Association of Medical Illustrators.

Most helpful customer reviews

17 of 17 people found the following review helpful.
Very light reading, maybe targeted for the younger audience
By Storm the Penguin
This NatGeo Pocket Guide is a very mixed bag. The information on each specimen is very light, not containing much specific scientific data apart from the Mohs hardness. After a few pages on minerals and then rocks, the book randomly wanders off into fossils and "Structures and Landforms". Only about 87 pages are actually devoted to rocks and minerals, the rest is spent on fossils and various strata formations.

The best thing I can really say about this book is that the various pictures of the minerals and rocks are very nicely done, and include some nice museum quality examples. The small size of the book makes it much more pocket-worthy than some of the other guides.

However if youve got to pick only one book, this is still a far cry from the old standbys of National Audubon Society Field Guide to North American Rocks and Minerals (National Audubon Society Field Guides) or A Field Guide to Rocks and Minerals (Peterson Field Guides). When I was a kid, the Simon & Schusters Guide to Rocks & Minerals was always my first pick because they had the best pictures.

6 of 6 people found the following review helpful.
An inspirational book with superlative graphics.
By Tom Brody
ROCKS AND MINERALS OF NORTH AMERICA by Sarah Garlick is a 182-page booklet printed on glossy paper. Every page has a 1/3-page color photograph of a mineral, rock, fossil, or landform. All of the mineral photos are close-up pictures of rocks. The corners of the book are rounded, in order to prevent for the formation of dog-ears during use in the field. The graphics of the book are first-rate, in terms of quality of the image and creativity of the layout of the images and text.

CHAPTERS. The book contains an introduction (pages 6-11), which provides definitions of minerals, gems, igneous rocks, sedimentary rocks, metamorphic rocks, and fossils. There are photos of granite, where the granite is caused to be multi-colored because of polarized light. There is a photo of Kinta Lake in Montana, where thousands of colorful stones can be seen in the water by the edge of the lake. The chapters are:

Chapter 1. Minerals (pages 12-55).
Chapter 2. Rocks (pages 56-99).
Chapter 3. Fossils (pages 100-119).
Chapter 4. Structures and landforms (pages 120-171).

LANDSCAPE PHOTOGRAPHS. The close-up photos are fine, but there are additional photographs, and these include landscapes, such as a photo of an igneous mountain (Cathedral Peak in Yosemite National Park) (page 61), an orange cliff made of syenite (page 62), a dark cliff with a white stripe made of diorite (p. 63), a dark spire made of gabbro (p. 64), a light gray cliff made of anorthoside in the Adirondacks (. 65), a light brown mountain made of peridotite (p. 66), a green mountain with snow, where the mountain is made of dunite (Dun Mountain in New Zealand)(p. 67), jagged spire made of rhyolite (p. 68), white cliff made of pumice (p. 69), valley containing obsidian (p. 70), light brown hill made of tuff (p. 71), Crater Lake National Park in Oregon with rock that is andesite (p. 73), jagged cliff made of diabase (p. 74), Devils Postpile in the California Sierras, made of basalt (p. 75), and so on.

FOSSILS. The Fossils chapter has one page for each type of fossil, and these include petrified wood, graptolite, bryzoan, coral, trilobite, brachiopod, bivalve, plant fossils, gastropod fossil, and so on. Most of the fossil photos have a jet-black background. Each page has a 1/3-page photograph of the fossil, and the lower corner of each page has an alternate photo of the same type of fossil, printed on the white background of the page.

CONCLUSION. I was especially impressed by this book, in that it described many places where Ive explored on weekends, and it detailed some of the rocks that have caught my attention over the past few decades. I have devoted myself to the obsidian at Glass Mountain, located just south of Fossil Beds National Monument in northern California. I have visited Crater Lake in Oregon on two occasions. I have visited Devils Postpile, and have seen similar basalt formations in Oregon and on the Big Island of Hawaii. The book has a page on a landform called, "tafoni," and I have devoted three years of my life to photographing tafoni along the coast of northern California. The book includes a photo of Cathedral Peak in Yosemite, and I have taken the hike to Cathedral Peak. Cathedral Peak is arguably one of the ten most beautiful mountains in North America. The book has a page on sand dunes, and I have devoted two years of my life to photographic sand dunes in Death Valley National Park. Obviously, a book of such a modest size (182-pages) can only provide a sketchy introduction to the topic, but what a magnificent introduction we have here! My only criticism is that the book fails to identify the location of the rocks. The only reason why I was able to identify the locations of some of the landforms is because I have actually been to these places. In other words, without a disclosure of the locations of the photos, the book really cannot succeed as a teaching aid. Hopefully, the next edition of this book will disclose the locations.

I am not sure about the practical use of this book. I suppose that, if the novice finds an interesting rock or mineral in the book, he or she can use this as an inspiration to find more information about that particular topic from college textbooks, geologists, and naturalists employed by Americas national parks, and so on. But the problem with this, is that finding information at the laypersons level, regarding geology, botany, animal ecology, and such, is ALMOST IMPOSSIBLE. Local libraries generally do NOT have this type of information. And college libraries do have lots of relevant information, but you require a Ph.D. in the topic to understand the info available from college libraries.

4 of 4 people found the following review helpful.
Not comprehensive, but good book for a young beginner
By Cookbook Gal
I was a rock fanatic as a child, and I would have loved this book. It is small and light, making it easy to carry. It is not a comprehensive book, but its not supposed to be, so if you have a rock hound in your family is intermediate to advanced, this is not the book for them. The paper quality and some of the photos are not the best, either.

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• Sales Rank: #443212 in Books
• Published on: 1965
• Binding: Hardcover
• 435 pages

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