PDF Ebook Behind the Wheel: Poems about Driving

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Behind the Wheel: Poems about Driving

PDF Ebook Behind the Wheel: Poems about Driving

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About the Author

Janet S. Wong (www.janetwong.com) is the author of more than two dozen books for children and teens. She has been honored with the Claremont Stone Center Recognition of Merit, the IRA Celebrate Literacy Award, and her appointment to the NCTE Commission on Literature. A frequent speaker at schools, libraries, and conferences, Wong has performed at the White House and has been featured on CNN, Fine Living’s Radical Sabbatical, and The Oprah Winfrey Show. Her poems have been showcased in some unusual venues, such as 5,000 subway and bus posters in NYC (as part of the "Poetry in Motion" program) and on a car-talk radio show.

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Product details

Paperback: 54 pages

Publisher: CreateSpace Independent Publishing Platform (January 15, 2012)

Language: English

ISBN-10: 1469909359

ISBN-13: 978-1469909356

Product Dimensions:

5.5 x 0.1 x 8.5 inches

Shipping Weight: 4.3 ounces (View shipping rates and policies)

Average Customer Review:

5.0 out of 5 stars

2 customer reviews

Amazon Best Sellers Rank:

#2,809,317 in Books (See Top 100 in Books)

Astute

My kids loved reading each and every peom!

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Free Download Troubleshooting for Jewelers: Common Problems, Why They Happen and How to Fix Them

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Troubleshooting for Jewelers: Common Problems, Why They Happen and How to Fix Them

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Review

This book is written for amateur and professional jewelers. It is divided into an introductory chapter and five major sections: Shaping, Decoration, Wirework, Casting, and Stone Setting. Each section also has two divisions: Best Practice and Fix-Its. What is nice about this book is that it is extensively illustrated in color, and that it is quite detailed in its descriptions. Step-by-step procedures are the norm, with both color pictures and textual guidelines... The book is definitely geared towards the how-to-do-it-yourself (DIY) crowd, and would probably fit in well in most public libraries and technical colleges who have curriculum in this area. (Bradford Lee Eden ARBA Online 2018-03-01)

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About the Author

Frieda Munro is a tutor, technician and designer of jewelry, based in London. She lectures at Morley College and is a technician at Central St Martin's, advising students on the best techniques and machinery to use in their designs. She also runs her own studio. Her work can be seen at www.friedamunro.com

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Product details

Paperback: 176 pages

Publisher: Firefly Books (August 7, 2016)

Language: English

ISBN-10: 1770857354

ISBN-13: 978-1770857353

Product Dimensions:

7.5 x 0.5 x 9.8 inches

Shipping Weight: 1.2 pounds (View shipping rates and policies)

Average Customer Review:

5.0 out of 5 stars

8 customer reviews

Amazon Best Sellers Rank:

#103,435 in Books (See Top 100 in Books)

Absolutely fantastic book. This book is like having someone with 40 years of jewelry-making experience handy, in my studio, at all times. It really does save me a lot of time and research when I need to troubleshoot a problem, it also saves me the cost of repeating a costly mistake when I'm not quite sure where I went wrong.I am not a young college student, but I think that every new graduate of a college Art Metals/Jewelry program , or similar, should have this book. The sooner the better. I wish I'd had it years ago.

Great Book, lots of easy to find answers. Originally borrowed this from the library for my jewelry making class but realized I really wanted my own copy. Love it!

Lots of fun stuff including hinge directions!!

I wondered if I needed any more jewelry books. This is a very worthwhile addition to my library. With hundreds of color photos I don’t know how they can sell it for this price

Very detailed and interesting from what I have read. I am gifting this to someone, and it is great to have near a smithing bench if you need an easy reference guide

What a fantastic book. I've been looking for a reference book like this since I graduated. Information is clearly presented and best practices are spelled out concisely. One of the best purchases I've ever made for my studio. Highly recommended to anyone with even a passing interest in jewelry work.

Very useful insights into a variety of fabrication issues.

Very helpful and well written.

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Troubleshooting for Jewelers: Common Problems, Why They Happen and How to Fix Them PDF

Troubleshooting for Jewelers: Common Problems, Why They Happen and How to Fix Them PDF

Troubleshooting for Jewelers: Common Problems, Why They Happen and How to Fix Them PDF

Get Free Ebook Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China, by Fuchsia Dunlop

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Review

“An insightful, entertaining, scrupulously reported exploration of China’s foodways and a swashbuckling memoir…What makes it a distinguished contribution to the literature of gastronomy is its demonstration…that food is not a mere reflection of culture but a potent shaper of cultural identity.” - Dawn Drzal, New York Times“Destined, I think, to become a classic of travel writing.” - Paul Levy, The Observer

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About the Author

Fuchsia Dunlop, the first Westerner to train as a chef at the Sichuan Higher Institute of Cuisine, is a James Beard Award–winning writer has appeared on NPR’s "All Things Considered," "Science Friday," and "America’s Test Kitchen Radio." She is a regular contributor to publications including the Financial Times, Lucky Peach, Saveur, the Wall Street Journal, and The New Yorker. She speaks, reads, and writes Chinese, and lives in London.

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Product details

Paperback: 329 pages

Publisher: W. W. Norton & Company; Reprint edition (August 24, 2009)

Language: English

ISBN-10: 0393332888

ISBN-13: 978-0393332889

Product Dimensions:

5.5 x 0.9 x 8.3 inches

Shipping Weight: 8.8 ounces (View shipping rates and policies)

Average Customer Review:

4.5 out of 5 stars

90 customer reviews

Amazon Best Sellers Rank:

#291,827 in Books (See Top 100 in Books)

During the 90s I traveled annually to China. I made three trips to Sichuan province. Sichuan has a great cuisine and dining was always a highlight of my visit to Sichuan province. Sichuan cuisine is not well know to Americans so a book on this subject is a welcome addition. I will always remember the bean curd and the peppered sauces. This book also illustrates well how foreigners interact with China. Our first impression is the great potential of China: highly educated people, high energy levels, and a magnificent ancient culture. Over time the foreigner becomes aware of the bad things with China: environmental degradation, little regard for the protection of endangered species, and the waste of food at grand banquets.

This was a very entertaining book about food and culture in China from the 90s to present. The author starts off celebrating and romaticizing about the food and culture of Sichuan province in the 90s. She travels around China and writes about her visit to other different provinces over the next decade or so. She has a tendency to focus on what Westerners might describe as more "exotic" ingredients, making for fascinating reading.While the writing about the food and delicacies were very appetizing (not for the faint of heart!), what I apprecated most about this book was the criticisms of the Chinese government, Chinese culture, and the change that China has been undergoing during the last couple of decades. Her criticisms are not harsh, but rather quite balanced.The author clearly has a love-hate relationship with China, which I can relate to in many ways.

I loved this book! If you love reading about other cultures and languages, you may enjoy this book more than if you solely love food. I'm not a big foodie, although I did make some of the recipes included in this book (which were fabulous!). I also didn't have a huge interest in China before reading this book, but I love reading about other cultures and people's adventures through them. This was thoroughly enjoyable.

For me, this book has a very special place in my heart. I was in Chengdu at the same time, living in the same area and eating in the same restaurants as Ms. Dunlop. I never met her and I don't ever remember seeing someone who looked like her. But her description of Chengdu, of Sichuan cuisine, of being a foreigner in China in the 90s, of decompressing in Hong Kong, and the reverse culture shock when one returns to the West are exactly what I experienced and felt when I lived there. She captures it perfectly, but what she does that I have never been able to do is to verbalize it so precisely and profoundly in writing what all of it means--being someone caught between two cultures and of losing your principles or ideas of what is right or wrong. I think her understanding of China is as accurate and well-articulated as Peter Hessler. I put her on an equal par with him. So if you want to really understand China from an outsiders perspective, add Fuchsia Dunlop's memoir to your list of books to read (along with her cookbooks.) I also think this is a good book for anyone who has lived in China or is going to live there or maybe has lived in any country is eastern Asia.

First off I should say that I love eating in China. In fact, that is what I most look forward to when I am heading to China. The variety and quality of the various cuisines in China is truly extraordinary. I really related to this book, not only for the eating adventures, but also because I also was once a young student in China trying to figure things out around me. Dunlop was a young girl studying Chinese in Chengdu when she became distracted by the heady smells and tastes that surrounded her. She enrolled in the local cooking school and dove headfirst into the wonderful world of Chinese cuisine, specifically 川菜 chuāncài, or Sichuan cooking, in her case.What makes this book so readable, and persuasive, is Dunlop's ability to engage the reader with personal and intimate stories of regular people and homestyle cooking. As a speaker of Chinese she is able to share experiences with ordinary Chinese that would not be possible without a knowledge of the language. For example, she befriends the cook at the local noodle shop and eventually persuades him to give her the recipe for his famous dandan noodles, which she shares with the reader. I know I have said this before in other book reviews, but knowing Chinese really opens up all kinds of doors and allows one to experience a China that would not be possible if you did not know the language.She correctly states on page 206, "Food has always been of exceptional importance in Chinese culture. It is not only the currency of medicine, but of religion and sacrifice, love and kinship, business relationships, bribery, and even, on occasion, espionage. `To the people, food is heaven,' goes the oft-repeated saying." Though the book focusses on Sichuan cuisine, she does give insight into China's other culinary traditions as well.The book is engaging, entertaining, and very informative. It is obvious that she has done her homework and knows her stuff. She gets added credibility because she experiences all this first hand while she lived in China and on subsequent trips back after returning to the UK.The reader comes away from this book fascinated with Chinese food, and really hungry. The food she describes in the real thing. This is a well written memoir and I highly recommend it.

This is a truly outstanding volume both for its insights into Chinese food inside China and the author's exceptional writing skills. The reader is skillfully seduced into following this well rounded erudite chef/author as she wanders through familiar and unfamiliar foods and landscapes with nary a dull passage or pretentious insight

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