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Selasa, 16 September 2014

[X392.Ebook] PDF Download DEMONOLOGY THE DEVIL AND THE SPIRITS OF DARKNESS Evil Spirits: Possession & Exorcism (Volume 3) (The Demonology Series), by Michael Freze

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FROM A NATIONALLY-PUBLISHED BESTSELLING AUTHOR! One of the largest scholarly works on possession, exorcism, and demonology in decades...The author has appeared on numerous national television shows for his works: “The History Channel,” “The Phil Donahue Show,” “The Leeza Show,” and the EWTN Network (“Mother Angelica Live!”). Best-selling author of "They Bore the Wounds of Christ: The Mystery of the Sacred Stigmata,” Our Sunday Visitor, which received top-notch reviews. Michael Freze, S.F.O., has previously written 7 nationally-published traditional print books on Bible topics and supernatural phenomena..

This work on demonic possession and exorcism is one of numerous works on demonology. It includes: signs of diabolic possession, partial possession, complete possession, private and formal exorcisms, much more!

Reviewed and given the Imprimatur by former Bishop Elden F. Curtiss of the Diocese of Helena, Montana.

A recent endorsement: "I have to say that of the many books I have read (having multiple degrees in theology -including my Doctorate from Columbia University) your "They Bore the Wounds of Christ: The Mystery of the Sacred Stigmata..." is one of my all time favorites. In fact not only do I continue to refer to it, but there are certain passages that you explain that could only be attributable to infused divine inspiration. Please continue to write ... Peace, Deacon Mike Vicinanza" (April 17, 2016).

Sales Rank: #119108 in eBooks
Published on: 2015-12-05
Released on: 2015-12-05
Format: Kindle eBook

About the Author
I have had 8 nationally-published print books to my credit: "Questions And Answers: The Gospel of Matthew," "Questions And Answers: The Gospel of Mark," "Questions And Answers: The Gospel of Luke," and "Questions And Answers: The Gospel of John" (all published with Baker Book House of Grand Rapids, MI). On the more scholarly side,, I have written the following works: "They Bore The Wounds Of Christ: The Mystery Of The Sacred Stigmata," "The Making Of Saints," "Voices, Visions, & Apparitions," and "Patron Saints" (all published with Our Sunday Visitor of Huntington, IN). One of my recent eBooks now in print with Amazon Kindle ("The Complete Guide To Demonology & The Spirits of Darkness") received the Imprimatur after a prior review by the former Bishop Elden Curtiss of the Diocese of Helena, Montana. Released in December 2015, it is 905 pages long. I also have numerous other eBooks published with Amazon Kindle. Education Background: A Bachelor of Arts degree in Secondary Education from the University of Montana, Missoula, Montana (1984). My major is English with minors in Religious Studies & History. Television Appearances as a guest interviewee for my works: "The History Channel," "The Phil Donahue Show," "The Leeza Show," and "EWTN: Mother Angelica Live! (3 Times as a guest).

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Minggu, 14 September 2014

[I934.Ebook] Get Free Ebook First Course in Continuum Mechanics (3rd Edition), by Y.C. Fung

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Revision of a classic text by a distinguished author. Emphasis is on problem formulation and derivation of governing equations. New edition features increased emphasis on applications. New chapter covers long-term changes in materials under stress.

Sales Rank: #1042324 in Books
Published on: 1993-07-26
Original language: English
Number of items: 1
Dimensions: 9.10" h x .90" w x 6.90" l, 1.53 pounds
Binding: Hardcover
311 pages

From the Publisher
This text offers a physical--rather than mathematical--approach to the study of continuum mechanics. The Third Edition enhances the three-fold objective established in previous editions: to emphasize the formulation of problems in mechanics, to reduce vague ideas into precise mathematical statements, and to cultivate a habit of questioning, analyzing, designing and inventing in engineering and science.

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2 of 5 people found the following review helpful.
Not good for me
By Robert Stefaniuk
I am the matematican and I had to start learning C.M. from this book. And I didn't like it. First chapter is some very simplified approach to linear elasticity, but it doesn't developed any intuition and reading it was waste of time. Stretch tensor was introduced with avoided notion of polar decomposition. This presentation was far less intuitive for me. The linear algerbra behind primal stresses is described and computed in details, but nowadays the student involved in computer methods and engineering must know this things in my opinion. And the language is not instuitive: me, matematican, couldn't do most of exercises after reading chapter they relate to. It tasted like old-fashioned book.

3 of 4 people found the following review helpful.
Not Helpful - Except as a Footstool
By I. L. Bebak
I purchased this book for the first part of my Biomechanics class. We raced through the first 10 chapters, and each one was very difficult to understand. Fung skips steps in his derivations which, for an undergraduate, made studying more confusing and time consuming.

Probably the most frustrating part (at least for an engineering student) of the text is that none of the equations (except the ones from Chapter 1) are applied to anything. Not even for the problems at the end of each chapter. The book is just a long list of mathematical derivations regarding hypothetical blobs, I mean "bodies of mass", in space.

In summary, I wish this book had a lot more examples pertaining to applying all the equations written in this book. Perhaps application of these equations will be used in the second part of my Biomechanics class, where we use yet another Fung book. I hope so.

0 of 9 people found the following review helpful.
Great Service
By Hannah Shapiro
My book came within only a few days despite being shipped from Tawain. I was very impressed, and the book was in great condition!

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Minggu, 07 September 2014

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Fundamentals of Human Resource Management provides students with a comprehensive review of the HRM body of knowledge, from interviewing, appraising, providing safe practices at work, and ethical decision making.

Sales Rank: #4713560 in Books
Published on: 2009
Number of items: 1
Binding: Paperback

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Selasa, 02 September 2014

[U924.Ebook] PDF Ebook THE MORNING AFTER (Mills & Boon comics), by Michelle Reid

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“I am a servant of the devil,” the world-famous jewelry designer Adamas declares coldly. Annie shivers. The top model has come to his private island under his direction to take pictures for the Adamas jewelry collection. “You have been left all alone on the rock that is me.” As soon as Annie realizes she has been tricked, she remembers her horrible past—what did this man want from her? Am I going to suffer the same terrible experience again? In that instant, Adamas presses his lips forcefully against hers!

Sales Rank: #1450157 in eBooks
Published on: 2015-01-20
Released on: 2015-01-20
Format: Kindle eBook

Most helpful customer reviews

0 of 0 people found the following review helpful.
very sweet
By bluelu
A simple sweet story that made me go 'ahh' at the end. I liked to new identity plot twist too.

0 of 0 people found the following review helpful.
Four Stars
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Love Manga of all types. But this was a good one.

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Five Stars
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Senin, 01 September 2014

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Introduction to E-Commerce, 2/e, by Rayport and Jaworksi, can be used as the principles book for e-commerce. Much like there is a �Principles of Marketing� that is intended to be the first course in marketing, The text covers the entire landscape of e-commerce. The key message is that faculty who want to teach an introductory class on e-commerce and focus on the �strategy� parts of e-commerce first and technology second, should adopt this book. Faculty who teach marketing, management, strategy and entrepreneurship as the �core� discipline prefer this book over �technology-oriented� e-commerce books. . Introduction to e-Commerce gives present and future practitioners of e-Commerce a solid foundation in all aspects of conducting business in the networked economy. The text focus is on what a manager needs to know about Internet infrastructure, strategy formulation and implementation, technology concepts, public policy issues, and capital infrastructure in order to make effective business decisions. This is presented in a framework for the study and practice of e-Commerce with business strategy at the core surrounded by four infrastructures; the technology infrastructure that underlies the Internet, the media infrastructure that provides the content for businesses, public policy regulations that provide both opportunities and constraints, and the capital infrastructure that provides the money and capital to run the businesses. Within this framework, the authors provide a deep exploration of core concepts of online strategy and associated enablers enriched by a wide variety of examples, case studies, and explanations culled directly from practice.

Sales Rank: #3774200 in Books
Published on: 2003-04-18
Original language: English
Number of items: 1
Dimensions: 10.10" h x .95" w x 8.30" l,
Binding: Hardcover
512 pages

About the Author
Jeffrey F. Rayport is Chairman and Founder of Marketspace LLC, a subsidiary of Monitor Group.

Bernard J. Jaworski is Vice-Chairman of Marketspace LLC and heads its Monitor Executive Development business unit.

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Jumat, 29 Agustus 2014

[D544.Ebook] Download PDF Modern Gastronomy: A to Z, by Ferran Adria

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Guru to a new generation of chefs from Chicago to Copenhagen, Spain’s Ferran Adri� has been featured on Time magazine's list of the 100 most influential people of our times and touted by the press as an alchemist and a genius. His restaurant, El Bulli, was ranked first on Restaurant Magazine’s Top 50 list in 2006, 2007, and 2008, and has retained this title in 2009. Considered food’s preeminent futurist, a mad Catalonian scientist, and the godfather of culinary foam and other gastronomic advances, the Alicia Foundation distills Adri�’s�culinary knowledge into a practical handbook that will more often be found face up on the counter than collecting dust on a shelf.

A dictionary of present-day cooking, Modern Gastronomy: A to Z puts equal emphasis on the nature of ingredients, their reactions, and the processes they undergo to create the final product. You can quickly look up and find, in plain language, everything you need to know about the science of cooking and the art of combining flavors and textures.

The first English translation of the bestselling Lexico Cientifico Gastronomico, this book’s lexical format provides, for each ingredient or term, a definition, the ingredient’s source, and suggestions for its use. A scientific exploration of the possibilities of food, this much-anticipated book includes a foreword by Harold McGee, author of On Food & Cooking and contributor to Nature, New York Times, Fine Cooking, and Physics Today. It is this rigorous scientific viewpoint that sets the book apart, enabling you to develop processes, tastes, and textures that give your new products a competitive edge.

Sales Rank: #378073 in eBooks
Published on: 2009-12-21
Released on: 2009-12-21
Format: Kindle eBook

Review

This alphabetical handbook of food ingredients, food-related processes, and food preparation tools is written for the professional cook who is no longer constrained by traditional culinary ingredients and techniques and is instead encouraged to experiment and explore the intersection of cooking and food science. … Students of the culinary arts and food science may benefit from this useful information presented in a concise format. Summing Up: Recommended.
―CHOICE, September 2010

… a landmark in the history of cooking … the first such book to be initiated and shaped by professional cooks themselves, and to be so forward-looking … both a gift and a challenge. The gift is the book itself and the information it holds. The challenge is to make use of it creatively and generously .
―From the Foreword by Harold McGee

… the fountainhead of a futuristic approach to food that pervades the kitchens of young, ambitious chefs everywhere … Mr. Adri�'s single-handed influence is staggering …
―Beppi Crosariol, The Globe and Mail

He's doing the most exciting things in our profession today.
―Chef Paul Bocuse, namesake of Bocuse d’Or, biennial world chef championship

About the Author
Head Chef, El Bulli Restaurant, Roses, Spain

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7 of 8 people found the following review helpful.
Reference. Nothing More, Nothing Less
By Christopher Hernandez
I have always been curious as to the idea that is 'molecular gastronomy'. I have been reading blogs and books, such as Grant Achetz, and I was really hoping this could unravel the mystery to some of the processes. Alas, it does not.

This book is a big dictionary of words you may run across in your search of culinary magic. It compiles what various ingredients and processes are in one easy to find location (although some listings are labeled as still being 'experimental'). So who is this book for? Well not the everyday reader and at the current price of nearly $40+, it isn't even for the person who is thinking of playing around on the weekends. It should be for someone that has a few 'molecular gastronomy' books and needs some expanding on terminology.

I recommend it but with reservations, to newcomers of this idea of cooking it will not help alone. This book should be seen more as cliff notes, a book you have beside you when you are reading others like Grant Achetz or Heston Blumenthal.

24 of 25 people found the following review helpful.
Reference book for the experimentalist, but no cookbook
By Amazon Customer
This book is not a cookbook. I was somewhat disappointed by this as I would have loved to see several sample recipes illustrating the techniques. Instead, it's a reference book that collects several modern (Adria doesn't like the term molecular) gastronomy techniques in a convenient tome. This is still an emerging and exciting field where many of the leading modern gastronomy chefs are still experimenting with techniques and textures. This book is for those who wish to invent some of their own creations and need some guidance on what the various chemicals and procedures do to food. The book claims to provide proportions for chemicals to add for certain techniques, but does so sparingly. I suspect since this is the first edition, the authors are still discovering what's the right amount to provide for various combinations, and we'll probably see future editions with more gaps filled in. So, for a chef who wants to seriously attempt to create unique dishes, I give 4/5 stars. For the cook who wants a simple collection of recipes, this is not the book for you - you are better off getting some of the thick restaurant cook books like "Fat Duck" or "El Bulli"'s, but beware, that they often assume you have all the professional equipment the restaurant uses to make those dishes!

123 of 135 people found the following review helpful.
An overpriced pocket dictionary for molecular gastronomy
By J. brooks
I ordered this book and eagerly awaited it's delayed shipment. There were many disappointing aspects of this book.

First, the author description on Amazon is wrong. Yes, wrong. Ferran Adria is NOT the author. Rather, the book was authored by 'Alicia Foundation elBullitaller', which was founded by Ferran Adria. It is unclear to what degree Adria was involved.

Second, contrary to the first review of this book (I've no idea what he was smoking), this is not a 'thick tome' unless you consider lecithin-based foams are the equivalent of beef wellington. the book measures 6x9" and is barely 1/2 inch thick if you count the hardcovers. There are 247 small glossy pages in between, including the indices. Each page has generous 5/8" margins all around to help set off the easy to read text that includes much white space between items. This makes the text roughly 4x7" including the white space, and there is a lot of white space.
Third, I suppose this book is supposed to be a definitive compendium of molecular gastronomy. Perhaps, but in that case there aren't many letters in the alphabet. I'm not really sure what one is to make of a molecular gastronomy book that includes definitions such as:
* 1.25" devoted to "Centrifugation. See Centrifuge"
* almost an entire page of cross references for calcium chloride, gluconate, gluconolactate, lactate, and oxide.
* and one of the highlights (I'm NOT making this up" is 3 inches of space devoted to defining "Bitter". It is first fancified as an 'organoleptic perception'. Then it is defined as: "One of the basic tastes." The additional information included is: "In the retail food industry quinine is considered to be the standard of bitterness. However, caffeine is increasingly being used as a reference. Other bitter products: gentian, caffeine. It is a taste that is readily rejected in childhood, as it is instinctively associated with venomous substances; later it becomes part of people's eating routines out of habit."

Oh yes. I habitually bite into a chunk of quinine every other day in adult life. When a fair amount of space wasted on unenlightened, uninformative entries, one wonders what the author and publisher must have been thinking. One of the few color photos is of a glob of 'lyophilized pistachio' having water poured on it to 'rehydrate it'. There are six pictures ranging from a smear of green gunk to a puddle of green goo, which is presumably the 'rehydrated pistachio.' I've no idea why these images are important much less why it takes an entire page to present them.

This book is vastly overpriced even with Amazon's discount. The amount of effort and work in it do not compare in the least to, say, Thomas Keller's Ad Hoc. The book provides no techniques, suggestions, hints, or examples. It includes much extraneous information, the apparent purpose of which is to fill space. It is laughable to compare Molecular Gastronomy A to Z to a tome such as Larousse Gastronomique. There is nothing insightful in this small book, and it does not inform one regarding any techniques of molecular gastronomy. It is about as useful as a frozen egg.

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Minggu, 24 Agustus 2014

[A621.Ebook] Download Ebook Chicken Soup for the Unsinkable Soul: 101 Inspirational Stories of Overcoming Life's Challenges

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Published on: 2009-07-12
Binding: Paperback

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