Minggu, 14 September 2014

[T770.Ebook] Download Hybrid Dynamical Systems: Modeling, Stability, and Robustness, by Rafal Goebel, Ricardo G. Sanfelice, Andrew R. Teel

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Hybrid Dynamical Systems: Modeling, Stability, and Robustness, by Rafal Goebel, Ricardo G. Sanfelice, Andrew R. Teel

Hybrid Dynamical Systems: Modeling, Stability, and Robustness, by Rafal Goebel, Ricardo G. Sanfelice, Andrew R. Teel



Hybrid Dynamical Systems: Modeling, Stability, and Robustness, by Rafal Goebel, Ricardo G. Sanfelice, Andrew R. Teel

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Hybrid Dynamical Systems: Modeling, Stability, and Robustness, by Rafal Goebel, Ricardo G. Sanfelice, Andrew R. Teel

Hybrid dynamical systems exhibit continuous and instantaneous changes, having features of continuous-time and discrete-time dynamical systems. Filled with a wealth of examples to illustrate concepts, this book presents a complete theory of robust asymptotic stability for hybrid dynamical systems that is applicable to the design of hybrid control algorithms--algorithms that feature logic, timers, or combinations of digital and analog components.

With the tools of modern mathematical analysis, Hybrid Dynamical Systems unifies and generalizes earlier developments in continuous-time and discrete-time nonlinear systems. It presents hybrid system versions of the necessary and sufficient Lyapunov conditions for asymptotic stability, invariance principles, and approximation techniques, and examines the robustness of asymptotic stability, motivated by the goal of designing robust hybrid control algorithms.

This self-contained and classroom-tested book requires standard background in mathematical analysis and differential equations or nonlinear systems. It will interest graduate students in engineering as well as students and researchers in control, computer science, and mathematics.

  • Sales Rank: #1986255 in Books
  • Published on: 2012-03-18
  • Original language: English
  • Number of items: 1
  • Dimensions: 9.20" h x .80" w x 6.00" l, .97 pounds
  • Binding: Hardcover
  • 232 pages

Review
"The book is carefully written and contains many examples. It will be a good resource for both researchers already familiar with hybrid systems and those starting from scratch."--Daniel Liberzon, Mathematical Reviews Clippings

"The book presents a clean and self-contained exposition of hybrid systems, starting from the elementary definitions, continuing with the basic tools and finishing with more recent contributions in the literature."--Marco Castrillon Lopez, European Mathematical Society

From the Back Cover

"This superb book unifies some of the key developments in hybrid dynamical systems from the last decade and, through elegant and clear technical content, introduces the necessary tools for understanding the stability of these systems. It will be a great resource for graduate students and researchers in the field."--Magnus Egerstedt, Georgia Institute of Technology

"With broad applications for science and engineering, this first-rate book develops solid foundations for a comprehensive theory of hybrid dynamical systems. Diverse literature is brought together for the first time, making a huge body of knowledge conveniently accessible."--Dennis S. Bernstein, University of Michigan

About the Author
Rafal Goebel is an assistant professor in the Department of Mathematics and Statistics at Loyola University, Chicago. Ricardo G. Sanfelice is an assistant professor in the Department of Aerospace and Mechanical Engineering at the University of Arizona. Andrew R. Teel is a professor in the Electrical and Computer Engineering Department at the University of California, Santa Barbara.

Most helpful customer reviews

0 of 0 people found the following review helpful.
Excellent book for reasearchers, but also for students
By Johan Thunberg
The authors consider hybrid systems where the solutions
are so called hybrid arcs. Using graphical convergence,
for sequences of such hybrid arcs, the authors show a lot of
interesting stability, invariance and robustness results
for the hybrid systems. Excellent book for reasearchers
within the field of systems and control, but also for students.
I read this book with the classical stability theory in mind where
the solutions are functions of time, and
in the proofs I sort of did comparisons. Many of the proofs are elegant,
and short. I found just a few minor typos throughout the book.

0 of 0 people found the following review helpful.
comprehensive and readable
By Paolo Frasca
This is going to become a standard reference, as it summarises the very successful research line by the authors. It contains lots of useful results and examples, and it is a good starting point for your work.

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Hybrid Dynamical Systems: Modeling, Stability, and Robustness, by Rafal Goebel, Ricardo G. Sanfelice, Andrew R. Teel PDF
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Selasa, 09 September 2014

[P604.Ebook] Ebook Free Geometry of Sheet Metal Work, by A. Dickason

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Geometry of Sheet Metal Work, by A. Dickason

  • Sales Rank: #7538432 in Books
  • Published on: 1967-12
  • Original language: English
  • Number of items: 1
  • Binding: Paperback
  • 325 pages

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Senin, 08 September 2014

[N447.Ebook] Ebook A Taste of Ancient Rome, by Ilaria Gozzini Giacosa

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A Taste of Ancient Rome, by Ilaria Gozzini Giacosa

From appetizers to desserts, the rustic to the refined, here are more than two hundred recipes from ancient Rome tested and updated for today's tastes. With its intriguing sweet-sour flavor combinations, its lavish use of fresh herbs and fragrant spices, and its base in whole grains and fruits and vegetables, the cuisine of Rome will be a revelation to serious cooks ready to create new dishes in the spirit of an ancient culture.

  • Sales Rank: #948743 in Books
  • Published on: 1994-05-02
  • Released on: 1994-05-02
  • Original language: English
  • Number of items: 1
  • Dimensions: 9.38" h x .70" w x 6.63" l, .84 pounds
  • Binding: Paperback
  • 239 pages

From Publishers Weekly
Neither an update for modern palates nor an anthropological study, this engrossing collection reproduces a two-thousand-year-old cuisine to "tempt the reader to explore some appetizing dishes from forgotten historical sources."4 Relying primarily on the writings of Apicius, Cato, Coumella, Juvenal, Martial and Petroniussics , Giacosa recalls the foods and practices of the Roman meal, or cena , the banquet and the tavern. Though established centuries before the introduction of the tomato, eggplant or pasta, ancient Roman cuisine depended on some elements familiar to modern Italian cooking: eggs, vegetables, fish and poultry. Less familiar elements included dormice (served stuffed), thrushes (served roasted) and the widely used sun-fermented fish-based sauce called garum . The 200 recipes here for such representative selections as seasoned mussels and duck in prune sauce are offered in their original Latin and in English; Giocosa also provides additional instructions, as for stuffing pigeons, or substitutions for ingredients like silphium, which is no longer available. The dozens of line drawings of ancient foodstuffs and color plates of Pompeian taverns and food shops complete this culinary portrait. Useful for food historians, a treat for food buffs, the book takes a welcome new look at the origins of a familiar cuisine. Illustrations not seen by PW.
Copyright 1992 Reed Business Information, Inc.

From Library Journal
Here are two specialized books dealing with bygone cuisines, each with its own particular sort of fascination. Molokhovets's book was first published in 1861 but revised by the author up through 1917, thus spanning an important era in Russian history. Her compendium was a sort of Fannie Farmer or Mrs. Beeton's that became essential for young Russian housewives. (Indeed, it was credited with saving families that otherwise would have been destroyed by "drunkenness and loose living.") Toomre, a well-known culinary historian, has done an impressive job of presenting Molokhovets's work, providing a lengthy introduction to set the stage and annotations to put the recipes in context. A glimpse into another world that should interest cultural and culinary historians alike. Giacosa's unusual book goes back a bit earlier. Combining her scholarly training in archaeology and her interest in food, she presents a lively portrait of ancient Rome and its culinary practices. She has culled recipes from Apicius and other contemporary sources and made them accessible to adventurous modern cooks. As she presents it, the Roman kitchen seems surprisingly sophisticated, with a reliance on lots of fresh herbs, a taste for sweet and sour combinations, and dishes made with foie gras, truffles, and other "refined" ingredients. In fact, Giacosa also includes related modern recipes from the same region for comparison. Well written and engaging despite its narrow scope, Giacosa's book is recommended for special collections.
Copyright 1992 Reed Business Information, Inc.

Language Notes
Text: English, Latin (translation)
Original Language: Italian, Latin

Most helpful customer reviews

33 of 33 people found the following review helpful.
Scholarship you can sink your teeth into
By psychephile
Although "A Taste of Ancient Rome" presents another translation of some ancient Roman recipes, this work is not just an historical curiousity. First, it provides some of the yummiest lamb recipes I've ever tasted (who knew the Parthians for epicures?). Second, there are quite a few spice and sauce combinations that were apparently lost with the Visigoths, and they're definitely worth reviving. Although a few of the recipes are a bit outlandish, most of them are easily prepared and very tasty. I use this book all the time as a practical cookbook. And, of course, for dinner parties, it's a great item of conversation.

53 of 58 people found the following review helpful.
Delicious recipes and a fascinating look at ancient Rome
By Charlene Vickers
I bought "A Taste of Ancient Rome" more out of historical interest than out of any real desire to prepare foods in the Roman style. One day, though, I ended up being given six frozen mallard ducks, and one of the recipes in this book, Duck with Turnips, caught my eye. I tried it, and it was absolutely amazing. Since that day I've prepared over half of the recipes in this book, and I've found most of them to be delicious, easy to prepare, and economical.

One of the more enjoyable facets of international cooking is seeing how cooks from different cultures meld flavours in a way most of us in North America would never think of. The recipes in this book contain many combinations that would seem to us to be insane. Duck with turnips? Cream of wheat or spelt with a ham bone? Cantaloupe with garlic and pepper? Tuna steak with dates? These blends sounds very bizarre, but they all work, and work well.

The writer has included a few recipes which couldn't be prepared in our time (such as the recipe calling for parrot!) simply to show the decadence of first-century Rome. But what surprised me the most about the other recipes is how many of them are absolutely accessible to the modern chef. One reason for this is the fact that the ingredients unfamiliar to us can for the most part be easily substituted with ingredients we have on hand. Apparently, even some Romans (Pliny the Elder, for instance) hated garum and substituted salt, so it's not inauthentic for us to do so. Another reason is simply that we still eat many of the foods the Romans did. Although they didn't have pasta, tomatoes, potatoes, soy, corn, or any of the other foods borrowed from the Far East or the New World, they did have most of the meats, fruits, nuts, and vegetables we eat on a daily basis.

That said, this book is not for everybody. There seems to be a subset of North Americans who eat nothing but conventional, middle-of-the-road food and who have no interest in anything the least bit unusual or new. If you shop for all your groceries at Wal-Mart, if you turn down any food that isn't aggressively conservative as being weird, foreign, or disgusting, and if TGIFridays or Appleby's is your idea of a really good restaurant, you probably won't enjoy this book. However, if you are able to go beyond your food comfort level and especially if you're interested in how people ate 2,000 years ago, A Taste of Ancient Rome might be for you.

13 of 13 people found the following review helpful.
Great book, but one flaw
By Eliyahu
This is a great book. It contains recipes from both De Re Coquinaria as well as other sources, and provides great insight into the way Romans ate. It has the original Latin followed by a direct translation and then a modern cookbook style recipe. It's also very informative and contains numerous sections of history and sociology besides the recipes themselves.

However, I have one criticism of this book. It contains a section of recipes on how to cook squash. Squash was not eaten in Rome, as it is a new world plant that was unknown to Europe until the 1500s at the least and wasn't common until years after that. This stems from certain Renaissance translations of De Re Coquinaria that were wildly inaccurate in their translations and tended to update most of the recipes to suit Renaissance Europeans and included many semi-Roman recipes that used squash. I think if this book were going to aim for such historical accuracy as I think the authors strove for, these recipes should have been excluded.

Overall, however, this is both a great cookbook and a great history book.

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Sabtu, 06 September 2014

[C457.Ebook] Download The Sivananda Companion to Yoga, by Lucy with Narayani & Giris Rabinovitrch Lidell

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The Sivananda Companion to Yoga, by Lucy with Narayani & Giris Rabinovitrch Lidell

Very good used copy. very slight curling of corner edges. Cover is peeling up at lower back spine. Inside pages and illustrations are bright and clean.

  • Sales Rank: #1210038 in Books
  • Published on: 1983
  • Binding: Paperback

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0 of 0 people found the following review helpful.
Great book. I keep giving my copy to friends ...
By Marcella Valentine
Great book. I keep giving my copy to friends for their knowledge. I keeping this one this time!

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Sabtu, 30 Agustus 2014

[Y694.Ebook] PDF Download The Bread Builders: Hearth Loaves and Masonry Ovens, by Daniel Wing, Alan Scott

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The Bread Builders: Hearth Loaves and Masonry Ovens, by Daniel Wing, Alan Scott

Creating the perfect loaf of bread--a challenge that has captivated bakers for centuries--is now the rage in the hippees places, from Waitsfield, Vermont, to Point Reyes Station, California. Like the new generation of beer drinkers who consciously seek out distinctive craft-brewed beers, many people find that their palates have been reawakened and re-educated by the taste of locally baked, whole-grain breads. Today's village bakers are finding an important new role--linking tradition with a sophisticated new understanding of natural levens, baking science and oven construction.

Daniel Wing, a lover of all things artisinal, had long enjoyed baking his own sourdough bread. His quest for the perfect loaf began with serious study of the history and chemistry of bread baking, and eventually led to an apprenticeship with Alan Scott, the most influential builder of masonry ovens in America.

Alan and Daniel have teamed up to write this thoughtful, entertaining, and authoritative book that shows you how to bake superb healthful bread and build your own masonry oven. The authors profile more than a dozen small-scale bakers around the U.S. whose practices embody the holistic principles of community-oriented baking based on whole grains and natural leavens.

The Bread Builders will appeal to a broad range of readers, including:

  • Connoisseurs of good bread and good food.
  • Home bakers interested in taking their bread and pizza to the next level of excellence.
  • Passionate bakers who fantasize about making a living by starting their own small bakery.
  • Do-it-yourselfers looking for the next small construction project.
  • Small-scale commercial bakers seeking inspiration, the most up-to-date knowledge about the entire bread-baking process, and a marketing edge.

  • Sales Rank: #51046 in Books
  • Brand: Chelsea Green Publishing
  • Published on: 1999-07-01
  • Original language: English
  • Number of items: 1
  • Dimensions: 10.00" h x .70" w x 8.00" l, 1.51 pounds
  • Binding: Paperback
  • 250 pages
Features
  • Learn everything you'll need to build your own oven and bake your own naturally leavened bread
  • Includes a large variety of detailed oven plans, recipes, advice, history and much more

Amazon.com Review
In recent years, a revived and burgeoning interest in wholesome, locally baked bread has swept the country, with bakeries springing up in small towns and major urban areas alike, producing an astounding variety of interesting, crusty, tasty, handmade breads. The Bread Builders explains the grains and flours, leavens and doughs, the chemistry of bread, and the physics of baking in a big book filled with helpful drawings, photographs, recipes, and tips. In a unique angle for a book on baking bread, it also includes detailed diagrams and instructions for building your own masonry bread oven from scratch.

As Laurel Robertson, author of The New Laurel's Kitchen says, "This book is ice cream for a baker! We visit legendary bakeries, meet wonderful people, learn all sorts of fascinating scientific information with practical usefulness in bowl and oven, and best of all, get the skinny on masonry ovens, the cherished fantasy of us all." The enthusiasm of the authors in their search for the perfect loaf of bread permeates this detailed but lively and accessible book, and will offer much of use to both amateur and professional bread makers. --Mark A. Hetts

Review

Review from Ecology Action Newsletter-

The Bread Builders: Hearth Loaves and Masonry Ovens, by Daniel Wing and Alan Scott, is a serious book, written for people who take their bread baking seriously. It is not a cookbook but one whose object is to help the baker understand all parts of the process that go into creating an excellent loaf. As such, it is a technical journal that thoroughly details natural fermentation, bread grains and flours, leavens and dough, and dough development. The second part is about masonry ovens and their construction, since both authors agree that such an oven is a necessary part of creating the excellent loaf. Each chapter of the book includes a visit to a commercial or private venture which is using some or all of the processes being described. The book is not a light read but should prove inspiring to those wanting more information about the baking process, how to construct a masonry oven or anyone who is glad to see that these traditional methods are being nurtured rather than forgotten.



"This book is ice cream for a baker! We visit legendary bakeries, meet wonderful people, learn all sorts of fascinating scientific information with practical usefulness in bowl and oven--and best of all, get the skinny on masonry ovens, that cherished fantasy of us all."--Laurel Robertson, author of Laurel's Kitchen

About the Author

Alan Scott was a craftsman and metaphysician who combined a lifetime's experience in metalwork, farming, and masonry oven-building with a constant awareness of the spiritual dimension of our activities on this earth. Originally from Australia, Alan lectured and led workshops throughout the U.S., under the aegis of his oven building and consultation firm, Ovencrafters, which is based in Petaluma, California. He returned to his native Australia several years ago after becoming ill. He died Jan. 26, 2009, in Tasmania. He was 72.



Dan Wing, a biologist and physician by training, has written for publications as various as Fine Homebuilding and The Archives of Physical Medicine and Rehabilitation. He travels out from his home in Vermont in a gypsy wagon of his own construction, and naturally he built his own bread oven on wheels.

Most helpful customer reviews

51 of 51 people found the following review helpful.
you can now make bread better than what you had in france
By fortune elkins
this book teaches you how to bake the best bread you've ever ever had. and it's surprisingly easy.i've been making bread on the weekends and such for about 15 years now, ever since i saw a recipe for batter bread in an old joy of cooking. but although i'd tried many recipes and supposed "tips and tricks," i couldn't get a tasty or really beautiful european-style country loaf.so i would go to gourmet shops and spend US$5-7 a loaf and think,"o if i only had the fancy steam oven, the expensive mixer, then...."but daniel wing shows you how anybody with the most simple equipment can make incredible bread. although a lot of the book is devoted to building a brick oven, he explains how you can get that brick-oven effect with a regular home oven for only $50 with a special baking dish called "la cloche."if you've made a lot of bread, or read many recipes, you have certain ideas about"how bread should be made." it turns out a lot of the conventional wisdom is wrong! daniel wing includes a lot interesting scientific information that proves why his methods are superior to the conventional wisdom. following his methods gave me unbelievable results: crusty, tasty, made-in-a-french-village bread. i'll never go back to my old way of breadmaking. the best part -- the methods in this book are actually less work than the supposed "rapid" methods you find elsewhere.

4 of 4 people found the following review helpful.
Decent book for a very limited audience
By math person
I am not familiar with other books on the topic. This might be the only book, the best book, or the worst book out there.

Who this book is not for: If you are an afternoon baker looking to bake a loaf somewhat better than store bought, this book is not for you. In fact, the book implies that your efforts are doomed to mediocrity and are hardly worth the effort.

Who the book is for: On the other hand, if you maintain your own sourdough starter and don't mind sentences that start "Seventy-two hours before ..." then you are getting closer to the desired audience. However, if you are looking to start your own small bakery, make high quality breads, sell to just enough customers to keep you fed and happy, and along the way save the environment, the culture, the health and the karma of the world in doing so, then this book was written for you.

How good is the book? Books like this contain information, advice and instruction. They also tend to contain a certain amount of attitude. The book is very long on information. The author has clearly never met a fact he did not like. (It is hard to tell who is writing. One gathers that it is not Scott, but if that is clarified anywhere, I missed it.) It is much shorter on advice, but there is a lot there. It is shortest on instruction. It may be the nature of baking itself. There are many variables, and many desired outcomes and the reader will have to digest the information and advice in the book and come up with his/her own plan of attack. But there are no true recipes, no inch by inch plans, no step by step instructions, but there is much discussion of baking that comes close, and much discussion of oven building that comes close. The best description is that the book contains many guidelines, outlines, and lists of decision points and things to watch out for. There is a fair amount of attitude in the book. Much of it is hero worship. The hero in this case might be the mythical 19th century or earlier baker that produced a better and healthier product than is generally available today, but there are other individual heroes in the book that the author seems not to want to question. The authors seem to be experts but not masters. Thousand of years of baking and oven building have evolved a mass of knowledge that the authors can repeat, but not distill. I suppose the true master bakers out there are spending their time masterfully baking bread and not writing books. This book may leave some readers wishing for more instruction and less dumped information.

The writing is entertaining in spots, and pedantic and ineffective in others. There are many passages that will be clear to experts but not to others. I think this accounts for the large number of 5 star reviews. They are written by people very familiar with either baking or construction. The author does not claim that the book will teach masonry, nor will it teach basic baking. However, some very close reading will be needed if one wants to use this book to actually do anything.

The best thing about the book is the total atmosphere. In fact, if you are planning to open a small bakery and save the world, then you must read this book. More than anything else it will give you a very clear picture of what you are up against, what level of dedication you will have to supply to the project, how much learning you will have to do, and what amount of time and planning it will take. There are "visits" that the author takes to surviving establishments and these are very revealing.

Best individual piece of advice in the book: keep records.

Bottom line: Good read for the intended audience, but it will never be a stand alone book for that audience.

3 of 3 people found the following review helpful.
very good book, slightly technical for casual reading
By O. Lechnowsky
Very technical discussion of bread baking - a little deep for casual reading, but its meant as a reference for those trying to figure out why their bread isn't working, or how it could be improved. In that regard, the depth of information is very useful. The ovens discussed are a particular style optimized for bread baking. High mass ovens intended to be fired and hold heat for a very long time. For best efficiency these are meant to be production ovens that hold a lot of heat between firings. They need to be fired long in advance of baking, and use a considerable amount of fuel for the initial firing, but need small amounts of fuel to maintain temperature once the mass is saturated with heat. For most homeowners and hobbyist bakers looking for a pizza oven for the backyard, these ovens are not ideal. However, for serious bread bakers, especially those wanting to bake large quantities of bread, this is the right oven. Nevertheless, it is interesting reading, and there are vignettes describing visits and interviews Daniel Wing has had with various artisan brick oven bakers. Also, the analysis of what makes artisan bread different and better than mass-produced or even pseudo-artisan breads is the best I've seen.

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Kamis, 28 Agustus 2014

[P494.Ebook] Ebook Download The Book of Yields: Accuracy in Food Costing and Purchasing, by Francis T. Lynch

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The Book of Yields: Accuracy in Food Costing and Purchasing, by Francis T. Lynch

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The Book of Yields: Accuracy in Food Costing and Purchasing, by Francis T. Lynch

The only product with yield information for more than 1,000 raw food ingredients, The Book of Yields, Eighth Edition is the chef's best resource for planning, costing, and preparing food more quickly and accurately. Now revised and updated in a new edition, this reference features expanded coverage while continuing the unmatched compilation of measurements, including weight-to-volume equivalents, trim yields, and cooking yields. With helpful worksheets; a clear organisation by food type; and a convenient, durable comb binding, The Book of Yields, Eighth Edition is a must-have culinary resource.

  • Sales Rank: #21960 in Books
  • Brand: Lynch, Francis T.
  • Published on: 2010-12-20
  • Original language: English
  • Number of items: 1
  • Dimensions: 10.96" h x .64" w x 8.90" l, 1.66 pounds
  • Binding: Plastic Comb
  • 320 pages

Most helpful customer reviews

34 of 36 people found the following review helpful.
A must have!
By Eduardo
As a culinary student this book is a must have for any student who wants to succeed. I used the previous version at school and it is so valuable it is hardly available to check out. When this book came out I decided to buy it and have had it just a few days and it is amazing how fast and easy requisition forms and mass quantity recipes are easy to convert. Thank you to everyone who put their hard work into this book. Now I need to buy the CD.rom version.

14 of 14 people found the following review helpful.
Great Resource!
By RawVeganGoddessNoire
This is a must have for all Food Service Professionals. It's a great reference for food costing and purchasing. I purchased this book for my food costing project for school. It has all the purchasing formulas, yields, costing meats, produce and the terminology used in professional kitchens.

12 of 12 people found the following review helpful.
An essential tool for accurate recipe development
By ReneeC
This book isn't just about calculating yields (i.e., how much of a product you need to order to get the quantity you need for a recipe) -- it's also about translating from one way of measuring/purchasing a product to another. So, for example, if you're wondering how many ounces of usable kale you'll get from a bunch? It's in here. You're writing your recipe by weight, not volumetric, measures and accidentally wrote down "wheat berries, 1 cup"? You can get the standard weight equivalent of that cup right here. As someone who's trying to write more of her newly-developed recipes down, I'm finding The Book of Yields irreplaceable.

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Kamis, 21 Agustus 2014

[V941.Ebook] Ebook Free Pigs Might Fly: The Inside Story of Pink Floyd, by Mark Blake

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Pigs Might Fly: The Inside Story of Pink Floyd, by Mark Blake

In July 2005 in Hyde Park, Pink Floyd performed together on stage for the first time in 24 years with founder member Roger Waters. Almost a year later, reclusive founder-member Syd Barrett died and then in 2008 the death of keyboard player Rick Wright confirmed there would be no more reunions of one of the world's biggest bands. In this superbly comprehensive and engrossing history of the group, Mark Blake tells how a group of Cambridge school friends went on to conquer the world with classic albums like Dark Side of the Moon and Wish You Were Here, and put on some of the most spectacular shows of all time. Drawing on over a hundred original interviews, Pigs Might Fly follows Pink Floyd all the way from the early psychedelic nights at UFO in the mid-sixties through the acrimonious schism, to the recent appearances of David Gilmour and Nick Mason with Roger Waters at the London date on his The Wall tour. Meticulous, exacting and ambitious as any Pink Floyd album, Pigs Might Fly has rightly been acclaimed as the definitive book on the band.

  • Sales Rank: #80234 in eBooks
  • Published on: 2011-08-15
  • Released on: 2011-08-15
  • Format: Kindle eBook

Review
New York Press, 1/20/09
“You really do feel as if you’re being sucked into the drama. That’s a testament to Blake doing his job…It’s a journalistic take on the band, and its reads like a history book. It’s respectful and revealing, but not in a scandalous way.”


Blurt Magazine, 2/09
“Mark Blake has clearly done his share of research…Blake is at his best [when] providing those details that leap off the page while placing Pink Floyd squarely in the context of the times.”

Review
New York Press, 1/20/09
“You really do feel as if you’re being sucked into the drama. That’s a testament to Blake doing his job…It’s a journalistic take on the band, and its reads like a history book. It’s respectful and revealing, but not in a scandalous way.”


Blurt Magazine, 2/09
“Mark Blake has clearly done his share of research…Blake is at his best [when] providing those details that leap off the page while placing Pink Floyd squarely in the context of the times.”

About the Author
Mark Blake is the editor of Dylan: Visions, Portraits & Back Pages, and Punk: The Whole Story. He lives in London.

Most helpful customer reviews

0 of 0 people found the following review helpful.
A great book about a mysterious, if not great band
By G.M.Ilenda
Pink Floyd had always been elusive to the rest of the world, namely music critics and the fans who gobbled up their albums with no real knowledge of who they were. Syd Barrett played a significant role first as song writer and lead guitarist, then acid casualty who was dismissed from the band after their first album. This exhaustive book revisits those people and places that made Pink Floyd a household name in rock music. I was impressed at the sheer volume of research concerning Syd Barrett and his downfall from the world of pop music. Equally impressive was the inclusion of Dave Gilmour, who taught Syd how to play guitar when they were just teenagers in late 1950's Britain. The stroke of genius was Dave Gilmour joining the band in 1968, saving the Floyd from being a footnote to the psychedelic music craze that briefly saw "Swinging London" rave ups, and hemp smoke filled dance halls. Pink Floyd would create a new direction with Gilmour, and albums such as Atom Heart Mother, Meddle, and the universally accepted Dark Side of the Moon forever brought them fame and fortune, all the while Syd's specter loomed in the background, as lyricist Roger Waters would build a career on isolation and madness from his departed friend. This fine book covers all the history of Pink Floyd from the early jams in 1964 right up to 2007. No stone is left unturned in this literary history of one of the greatest rock bands of all time. A must read for any hard core or casual Floyd fan. All of your questions will be answered.

1 of 1 people found the following review helpful.
I like his sound better anyway
By srhdds
Been a fan of the Floyd for many years, so the book interested me tremendously. I now understand why the group imploded, and learning about Roger Waters personality has helped me accept it. I hope David Gilmour continues to provide new material. I like his sound better anyway, but wish the group could have persisted and produced more music like Dark Side Of The Moon.

0 of 0 people found the following review helpful.
Very comprehensive
By Stewart Cannon
This is definitely the most comprehensive of the Pink Floyd biographies I have seen. Lots of insights on what may have happened to Syd (and Rick Wright for that matter), and a lot on the ego war that eventually tore the band apart. Unlike a lot of the bands that came out of London at the time, these guys came from the intelligentsia and artisans of Cambridge and London, and were not from the working classes at all.

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Pigs Might Fly: The Inside Story of Pink Floyd, by Mark Blake PDF

Pigs Might Fly: The Inside Story of Pink Floyd, by Mark Blake PDF

Pigs Might Fly: The Inside Story of Pink Floyd, by Mark Blake PDF
Pigs Might Fly: The Inside Story of Pink Floyd, by Mark Blake PDF