Kamis, 26 Januari 2012

[V421.Ebook] Fee Download Dolly Bureau: Doll Patterns, Fashion, & Crafts (Volume 3), by Megann R Zabel

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Discover a world of dolls small enough to travel in your pocket. Dolly Bureau Volume 3 is an introduction to tiny dolls (5.5in/14cm in height or smaller), describing some of the small dolls offered in different doll communities. The book offers simple patterns, fashion accessories, and crafts with full-color photos, tutorials, and to-scale patterns with instructions. Volume 3 of this series features some pattern drafting. Some of the patterns in this book are for, but are not limited to, Picco Neemo, Kelly, and super tiny ball-jointed dolls about the same size as PukiPuki.

  • Sales Rank: #4139868 in Books
  • Published on: 2015-06-27
  • Original language: English
  • Dimensions: 11.00" h x .24" w x 8.50" l,
  • Binding: Paperback
  • 102 pages

Most helpful customer reviews

1 of 1 people found the following review helpful.
Perfect for micro BJD and teeny tiny doll fans!
By Alison Rasmussen
This book is the third in the pattern series by Megann, and it is just as amazing as the other two. It differs from the first two volumes in several ways, however:
1) All doll models are 5.5" (14 cm) or smaller. The author adores tiny dolls, and her passion for them really shines in this book, in the patterns, projects and photography.
2) It contains several tutorials on props and diorama items for these tiny dolls. My favorite tutorial is the super cute, easy polymer clay duck!
3) The book contains several patterns that can be sized specifically for your doll, and the easy-to-follow instructions include fantastic tutorial-style photos.
Even if you don't sew for your dolls, you'll love the photography. She includes micro BJDs and tinies from both popular and lesser known companies, Azone's Picco Neemo, Mattel's Kelly and Dazzle dolls, OOAK art and more. I'd bet when you add this book to your collection, you'll have to try at least one of them. The patterns offered are easy to do and super clear to follow.
I am one lucky lady, since Megann asked me to help her proof this book early, even before its live release.

1 of 1 people found the following review helpful.
... designer of "Dolls by Diamond" I have had the great privilege to be apart of this time honer tradition ...
By Joshua D.
Being the owner and designer of "Dolls by Diamond" I have had the great privilege to be apart of this time honer tradition that Megann has started on smaller dolls and their dues. Since 2000, I have been drawn to creating metal mesh costumes for the Kelly Doll by Mattel as she has been my favorite doll to create with. Megann has just done herself proud to include smaller dolls from the ends of the Earth to bring to the reader so that she can capture our hearts by showing just how adorable these little - tiny dolls can truly inspire one's imagination. Megann knows how to bring that out in her readers, so my advise as a doll designer is let her inspire you through her book full of dolls and transform your world of creativity and don't forget to take a peek at our little gals as well! Wonderful job Megann!!!!

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Kamis, 19 Januari 2012

[S716.Ebook] Download Get Talking Swedish in Ten Days Beginner Audio Course: The essential introduction to speaking and understanding (Teach Yourself), by Regin

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If so then you need to Get Talking. Through 10 common scenarios plus culture and travel advice, you?ll learn the skills for understanding and the confidence to speak Swedish in just 10 days.

Practice the most frequent words and expressions for:

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Get Talking Swedish in Ten Days maps to A1 of the Common European Framework of Reference (CEFR) for languages.

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  • Sales Rank: #3534660 in Books
  • Brand: Brand: McGraw-Hill
  • Published on: 2012-05-25
  • Formats: Audiobook, CD, Unabridged
  • Original language: English
  • Number of items: 1
  • Dimensions: 7.50" h x 1.00" w x 5.25" l, .25 pounds
  • Binding: Audio CD
  • 12 pages
Features
  • Used Book in Good Condition

About the Author
Regina Harkin has MAs in Swedish, English and Teaching Swedish as a Second Language. She taught Swedish at Trinity College, Dublin for eight years and is currently Teaching Principal at the Swedish School in Dublin.

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Rabu, 18 Januari 2012

[A473.Ebook] Download Ebook The Neal-Schuman Library Technology Companion, Fifth Edition: A Basic Guide for Library Staff, by John J. Burke

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In its new fifth edition, which has been completely updated and reorganized, this one-stop overview of all technologies used in libraries today is more comprehensive and compelling than ever. The perfect primer for LIS students, Burke's guide should also be at the top of the list for any current or future library professional looking to stay at the forefront of technological advancement. It gives readers a sound and sensible way to consider, access, and use library technologies to better meet the needs of library users. Its incisive coverage includes

  • complete analysis of the librarian's technological toolbox for teaching, security, databases, and more;
  • expert advice on how to compare and evaluate competing technology solutions;
  • mobile devices and technology, social media, streaming media, and privacy;
  • makerspaces and other technology programing;
  • updated content on open source catalog systems, discovery layers, and related elements of library management systems;
  • a new section on learning management systems (LMS);
  • websites, web-based services, and free information resources;
  • improved guidance on usability;
  • new technology predictions for the future, with tips on how to stay up to date with the latest developments; and
  • a glossary of useful terms.
Informed by a large-scale survey of librarians across the spectrum of institution types, this guide will be a true technology companion to novices and seasoned LIS professionals alike.

  • Sales Rank: #180108 in Books
  • Published on: 2016-03-01
  • Original language: English
  • Dimensions: 9.00" h x .49" w x 6.00" l,
  • Binding: Paperback
  • 232 pages

Review
"Technology advances at a startling rate, and this book provides a timely overview of what is taking place in libraries. Whether it's staff using ILL programs or learning about free information options, assisting a patron with setting up a digital projector, or teaching someone how to use social media, library staff are the technocentric community option for all people. This information is essential for keeping libraries vital and this should be required reading for all library staff." --American Reference Books Annual

About the Author
John J. Burke is Library Director and Principal Librarian for the Gardner-Harvey Library on the Middletown regional campus of Miami University (Ohio). He holds an MS in library science from the University of Tennessee and a BA in history from Michigan State University. Prior to his current position, he gained a tremendous amount of experience with technology in libraries at the University of Cincinnati Raymond Walters College (Ohio) and Fairmont State College (West Virginia). He is a past president of the Academic Library Association of Ohio (ALAO) and a recipient of that organization's Jay Ladd Distinguished Service Award. He is the author of several other books, including four previous editions of The Neal-Schuman Library Technology Companion: A Basic Guide for Library Staff. He has presented on a variety of technology topics at conferences hosted by the Association of College and Research Libraries (ACRL) and the American Library Association (ALA), the Library Information and Technology Association (LITA) National Forum, and various regional and state conferences.

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Minggu, 15 Januari 2012

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Offering “the hows and whys of successful cooking,” Cookwise, by well-known food writer and culinary sleuth Shirley O. Corriher, tells you how and why things happen in the course of food preparation. The more than 230 outstanding recipes featured not only please the palate, but demonstrate the various roles of ingredients and techniques—making Cookwise an invaluable reference for anyone who has ever wanted to improve on a recipe, make a cake moister, or a roast chicken juicier.

  • Sales Rank: #103114 in Books
  • Color: Brown
  • Published on: 1997-08-21
  • Released on: 1997-08-21
  • Original language: English
  • Number of items: 1
  • Dimensions: 10.00" h x 1.61" w x 8.00" l, 3.17 pounds
  • Binding: Hardcover
  • 524 pages

Amazon.com Review
Is it safe to let a biochemist into your kitchen? If it's Shirley Corriher, extend an open invitation. Her long-awaited book, Cookwise, is a unique combination of basic cooking know-how, excellent recipes--from apple pie to beurre blanc--and reference source. She makes the science of cooking entirely comprehensible, then livens it up with stories, such as when her first roast duck blew up because she overstuffed it and the fat from the bird caused it to expand beyond capacity. Food companies pay Corriher fancy fees to troubleshoot their recipes, and Cookwise puts her encyclopedic knowledge ever at your fingertips. If you want to know how to make the flakiest pastry, best-textured breads, delicious fruit desserts from fruit that's not fully ripe, impeccable sauces, and attractively bright cooked vegetables, this book contains the answers. "What this recipe shows" tells you up front what's useful in each of the book's 230-plus recipes. "At-a-glance," "What to do," and "Why" help you learn or troubleshoot in minutes. If eight steps to a perfect Juicy Roast Chicken are daunting, think of the delight of Rich Cappuccino Ice Cream in three steps or the seductive Secret Marquise in five.

From Library Journal
Corriher is a well-known culinary consultant and problem solver whose answers to kitchen mysteries have appeared in many food publications. Now she has set down some of her vast knowledge in this big, wide-ranging reference/cookbook. In seven basic chapters, from The Wonder of Risen Bread to Sweet Thoughts and Chocolate Dreams, she explains why recipes work, what to do when they don't, and how to make them even better (anyone who's ever wondered why the same cake recipe always tastes better when her neighbor makes it will find out the probable reasons why). More than 200 recipes interspersed throughout demonstrate Corriher's explorations and explanations. Also included are At a Glance charts for easy reference (e.g., Finetuning Cookies), trouble-shooting charts (Yeast Bread Problems), charts on the basics (Whipped Cream: What To Do and Why), and dozens more. Although the recipes are delicious?and surely foolproof?this unique work will be far more valuable as a reference than as a cookbook. Highly recommended.
Copyright 1997 Reed Business Information, Inc.

From Booklist
At some time, every chef has been perplexed by a cookie inexplicably spreading all over a baking sheet or a pie with an uncuttable crust. Why does this happen even though the cook scrupulously followed a tested, reliable recipe? Corriher comprehensively details cooking and baking techniques in a cookbook that is much more than a compendium of recipes. She knows exactly why that cookie spreads, because she understands the physics of butter and other fats, and she shares her knowledge usefully with home and professional cooks. Corriher applies her astounding food science to all aspects of the baker's art: biscuits, pies, cakes, and breads. In addition, eggs, meats, and sauces receive her probing analyses of what goes awry in the kitchen and how to remedy it. Anecdotes leaven what might otherwise be dull, dry text. Her command of contemporary nutritional science yields useful tables of comparative data. This book answers so many cooking questions that it is utterly indispensable to any cookery reference collection. Mark Knoblauch

Most helpful customer reviews

315 of 320 people found the following review helpful.
Gluten and Foam and Emulsions, oh my. The Gold Standard!
By B. Marold
I suspect Shirley O. Corriher and her book, `Cookwise' are two of the most commonly quoted sources in culinary writing today. Like James Beard's `American Cookery' and Julia Child's `Mastering the Art of French Cooking', this book has become such a well-established authority in it's field that any attempt at criticism may seem like sacrilege. Well, I'm here to tell you that the reputation of this book is entirely deserved, and you should have no feelings whatsoever that there is any hype involved in the book's good name.
The primary value of the book is not that it explains mysteries of cooking technique, but that it explains them so well. I just finished a review of a book that attempted to explain the difference between saturated, mono-unsaturated, and poly-unsaturated fats, and it made a complete botch of the job. Shirley's explanation is so clear, it embarrasses you into having dozed through that lesson in high school. In fact, Shirley's book gives the clearest possible argument I have seen in a long time for justifying subjects like physics and chemistry in High School for people who plan to go into law or computer sciences or hair dressing. Everyone must eat. Therefore, everyone must either cook or rely on someone to cook for them. And, no sass about a raw cuisine either, because understanding what the absence of heat does to foods is as important as the application of heat.
My first very pleasant surprise when I started this book is that the first two chapters deal with baking subjects rather than savory cooking. And, I have read many an essay in the beginning of books on baking, and not a single one of them explains the mysteries of wheat flour, yeast, gluten, and bread making quite as well as Shirley's first chapter. Even Shirley's very good friend, Rose Levy Beranbaum does not tell the story quite as effectively. (No reason to pass on Beranbaum's books, however, she covers the whole picture very, very well.) The legendary star of the first chapter is Shirley's grandmother's `Touch-of-Grace Biscuits' on pages 77 - 78. James Villas has done a whole book on biscuits and intimates that none of his recipes quite reach the heights of this one spectacular biscuit. Shirley repeats this performance in the second chapter on pastry and piecrusts. One of the many lessons in this chapter which make you wish you had read this book years ago is the connection between creaming butter and sugar and the lightness of the resulting baked product. I won't give away the punch line. You should read the book.
The end of chapter has a section explaining fats and their role in cooking and baking which alone is worth the price of the book and so much more. The section begins by simply reviewing all the advantageous things fats do for various types of cooking, and various methods for reducing the amount of fat in various cooking methods. It is essential that this section be read in the light of the fact that we simply cannot live without some dietary fat as a source of fat soluble vitamins and other stuff, so don't get carried away with fat reduction.
Lots of people do not bake, but there is probably not a soul on the planet, or a least a soul within these United States who does not have the opportunity to cook or eat eggs. The nutritional value versus cost for eggs is staggering, and, it is probably the ingredient whose use depends more on technique than any other. And, this is even before you get into graduate level dishes such as souffles and omelets. One of my greatest revelations as I have been teaching myself cooking is the fact that egg foams are one of the three major leaveners, along with yeasts and chemical mixtures. Needless to say, this chapter covers the reason for beating eggs in a copper bowl. You must get the details on this, as no one to my knowledge has explained the effect completely before, let alone the reason for the effect. All you get from everyone else is that it's a good thing for fluffy egg foams.
The chapter on sauces presents the benefits of knowledge to cooking technique like no other. One of the most annoying errors speakers and writers make on things culinary is when they use the term dissolve to mean so many other things such as `incorporate', `mix', and especially `emulsify'. The whole world of French sauces would simply not be possible without the emulsifying power of eggs and butter. And, you will generally fail at even the simplest sauces unless you have some basic understandings on these matters built into your psyche. I'm not saying that French chef's are taught the physics of emulsions, because they don't need to. They are taught the proper techniques and repeat them a thousand times over until they can do it in their sleep. You will make a hollandaise or a mayonnaise or a buerre blanc two or three times a year, and have to study the recipe every time you make any of these, so any book learning you can get will make up for a lot of practice.
I hope Alton Brown has paid Shirley well for her appearances on `Good Eats', as I can see at least half a dozen of his shows which seem to be lifted straight from the pages of `Cookwise'. Ultimately, I rate this book even higher for the average reader than books by Harold McGee, as Shirley does a much better at explaining the connection between science and the practical application. I dare say she seems to do it as well or better than my hero, Alton.
Very highly recommended for enhancing your cooking and baking experience. A bit steep for complete novices, but `Cooks Illustrated' fans will be as happy as pigs in ...'.

87 of 90 people found the following review helpful.
A Paris trained American Chef loves Shirley Corriher
By Atticus DaVinci Madison
I was trained at the best culinary school in Paris and probably the world and bought this book before I began my studies. Every time a question would come up about why something should be done and the chefs couldn't answer, I gave the technical answer from this book. How are Kosher salt, sea salt and regular salt different and what are the effects of those differences on cooking? Shirley knows. Why is it that bread flour and other flours perform differently? Shirley will not only tell you why but explain in clear terms how to use them all effectively. If you have an inquisitive mind and love mysteries to be solved, and you love knowing as much as you can about cooking, this is a GREAT book. I love it and keep it with me wherever I go go cook or just to read for enjoyment.!!

37 of 37 people found the following review helpful.
Supremely Useful for Any Cook
By Elliot Essman
I've just opened Shirley Corriher's 500-page masterpiece Cookwise to a random page, hoping to find true wisdom. If the random opening technique works with my Shakespeare and my dictionary, it ought to work with a book subtitled: The Hows & Whys of Successful Cooking. Sure enough, I've hit pay dirt. The chapter is "Eggs Unscrambled," the recipe, "Mesmerizingly Smooth Flan." The author (who lives in Atlanta) lets it slip that she has actually taught the recipe "in Texas to people who had been making flan for years," and who subsequently abandoned their tried and true recipes in favor of hers. It's true that you'll see similar boasts-usually based on the work output of a female ancestor-in recipe books you can buy at any gift shop or truck stop. But Ms. Corriher leaves her Granny out of the picture; instead she relies on science. In the flan's case, using corn syrup with a little lemon juice prevents the caramel from crystallizing; an extra egg yolk adds smoothness; a towel placed underneath the baking disk prevents the bottom of the flan from overcooking. Tips and tricks are one thing-every cook should keep a collection-but few "kitchen secret" books can compare to Shirley Corriher's well organized voyage through practical food science.
I should hope the eye latches on to the word "practical" before it does "science" in the previous sentence. The author is not just a "culinary food sleuth" who roams the country giving speeches and fixing problems in corporate test kitchens; she is also a dedicated home cook with extensive experience cooking for real people in family and social situations. You can buy stimulating, even well-written, books on food science that may or may not give you techniques you can apply in your own kitchen, but Cookwise treats science only as a means to immediate results. This species of science isn't simply interesting; it can be liberating. (If the word "science" brings up nightmares from eighth grade, the word "perspective" is an appropriate substitute.) In her introduction, the author relates how thrilled she is whenever she learns a fact or technique that can be helpful in improving a dish. As an example, she'd never realized how important bubbles in fat were in cake-making. When you make a cake, the baking powder or soda you add doesn't create a single bubble, she reveals. These leavening agents only enlarge bubbles that are already in the mix. You, the cook, create the bubbles when you mix butter and sugar together as the first step in making your cake batter. The best cooks beat the butter and sugar together five minutes or more; the average cook combines the ingredients and little more. Your old recipe, or your granny, may have already told you to do this, but now that you know why, you're one step ahead. Technically, yes, this is science, but don't worry, there isn't going to be a surprise quiz.
You will find recipes in Cookwise-230 in fact-and many of them are as basic as Shirley's "beat-the-Texans-at-their-own-game" flan: homemade mayonnaise, sinfully easy fudge, lemon curd, pecan pie, sweet potato pudding, prime rib, seared scallops. They are sound recipes of course, but if that were all, Cookwise would be one of those volumes you'd have on your shelf for occasional use but little more. Instead, the recipes illustrate the many principles Corriher crams into this extensive book. Because only food fanatics like me read these kinds of books from cover to cover, Cookwise is structured to be an open-anywhere browser. An ideal place to start, perhaps, is with an individual recipe that appeals to you. Once you learn the principles behind the recipe and produce a successful dish, you cannot unlearn them, and will automatically apply them to dozens of recipes from sources far and wide.
I am now learning from these pages the useful fact that acids-with vinegar and citrus juices acting as the major culprits-also tend to discolor vegetables. Corriher gives me an immediate trick with the science: when you want a citrus flavor, say in a salad dressing, use the zest (grated peel) from citrus fruits like lemons and oranges instead of the juice. If I'm making a salad for an outdoor picnic, however, safety comes first; a high acid content based on either citrus juices or vinegar will help keep bacteria away.
I haven't yet read Cookwise from cover to cover as I have Alan Davidson's The Penguin (Oxford) Companion to Food (a thousand-page masterpiece) or James Trager's The Food Chronology (only slightly shorter), and there's a reason. I keep putting Cookwise down to cook real food for real people. Since I do read culinary reference works, I am aware that I may already have encountered many of the principles Corriher discusses, but I also recall "learning" about chlorophyll in eighth grade. It may have been useful if my eighth grade science teacher had lectured on broccoli rather than on the chlorophyll it can so easily lose if overcooked. It will suffice that Shirley Corriher (who, by the way, is a benevolent, cherubic presence who frequently pops up as a guest on Alton Brown's "Good Eats" television series) has pulled all the science together into a package I can use every day in my own kitchen.
Food writer Elliot Essman's other reviews and food articles are available at [...]

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Selasa, 10 Januari 2012

[C116.Ebook] Ebook Tight Times (Picture Puffins), by Barbara Shook Hazen

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Tight Times (Picture Puffins), by Barbara Shook Hazen

A small boy, not allowed to have a dog because times are tight, finds a starving kitten in a trash can on the same day his father loses his job.

  • Sales Rank: #29033 in Books
  • Brand: Puffin
  • Published on: 1983-07-11
  • Released on: 1983-07-11
  • Original language: English
  • Number of items: 1
  • Dimensions: 7.19" h x .16" w x 8.94" l, .21 pounds
  • Binding: Paperback
  • 32 pages

About the Author
Barbara Shook Hazen has written more than eighty books for children. Her most recent titles include, Where Do Bears Sleep?, illustrated by Mary Morgan Van Royen; Digby, illustrated by Barbara J. Phillips-Duke; and The Knight Who Was Afraid of the Dark, illustrated by Tony Ross. She lives in Massachusetts and New York City.

Jane Manning is the illustrator of My First Songs, This Little Piggy, and the HarperTrophy Black Cat Club series. She lives in Deep River, CT.

Trina Schart Hyman (April 8, 1939 November 19, 2004) was an American illustrator of more than 150 children s books. She won the Caldecott Medal for Saint George and the Dragon" and lived in Sweden.

Most helpful customer reviews

91 of 93 people found the following review helpful.
A Very Touching Book
By Ferrin Sanders
I cried when I read this story. That doesn't happen very often to me while reading a children's book, but Tight Times is so sweet that I was very moved. The story is about a small family doing their best to cope despite their financial troubles. The parents are worried and feel bad for their son. Seeing their child do without is so much harder on them than their own deprivation. It was gratifying that the little boy found a way to get a pet after all. The little family is filled with such a stong love that the reader knows that somehow things will turn out well for them, despite their problems. The artwork is excellent. In particular, the drawing of the mother and father hugging their son says more than words ever could. I just love this book and recommend it for any family, whether having "tight times" or not.

22 of 22 people found the following review helpful.
TIMELESS STORY THAT IS MORE PERTINENT TODAY THAN WHEN IT WAS FIRST PUBLISHED. Wonderful lesson for children and adults.
By D. Blankenship
This work was actually first published in 1979, in those days of plenty, or so they say, but the message here is timeless. I have to admit right from the start that I got sort of misty eyed over this one, but then I am sort of a misty eyed old man when all is said and done so I suppose that is not an absolute indicator of how the book will affect you on a personal level, but affect you it will.

This is a simple story of a husband, wife and little boy who are just trying to get along in life. The parents and child live in a small, but adequate apartment in a city. They are pretty typical. The little boy wants a dog; has always wanted a dog, but when he asks his father for one, he is told that he cannot have one, as these are "tight times." You can tell that the family is under a lot of financial stress; mom has had to go to work and things are getting a bit rundown and instead of meat and potatoes for supper they get sort of a soupy lima bean soup. This is a typical middle class family with their back to the wall. Well the next day the father comes home and is obviously worried and depressed. While the little boy does not quite understand, it is very apparent that the father has lost his job. What is the family to do? Is this the end? Will it sink into complete despair? One thing for sure, there certainly will be no dog anytime soon in the little boys life.

As the young child is outside his building the next day, he hears a pitiful noise coming from an overflowing garbage can. A kindly lady stops and she and the child investigate. Low and behold they find a half starved, pathetic looking kitten which has obviously been dumped there. The little boy is told by the lady to take the kitten home and take care of it.

No spoilers here...you have to read it yourself to find out the fate of the kitten and little boy who wants a dog.

This is a well crafted story which is even more pertinent today than the day it was written. Thousands of families across our country are facing the dilemma this family is facing...this is real life folks!

As I said this story is touching on so many levels. All the people in the story are nice but simply have gotten caught up in a situation beyond their control. They find that love; love for each other and love for their family is a wonderful thing, a thing that can take them through the worse of "tight times." There is a great message here.

The art work in done in pencil drawings and realistic right down to the nitty-gritty as to domestic scenes and facial expressions. The artist, Trina Schart Hyman knows her craft and she has complimented the wonderful text by Barbara Shook Hazen perfectly. Now I will admit that the art work has a 1970s flavor about it; furniture, clothing and hair style, but that is to be expected when you consider when the book was first created. To have it differently would not be true to the story. This in not in the least distracting though and in facts adds to the value of the book. This is very detailed work here, very good on all levels.

This is a wonderful read for both young and old during these "tight times" that we are all facing today and it is a work that needs to be hauled off the bottom of the library shelf and resurrected to its rightful place. I do highly recommend this one.

Don Blankenship
The Ozarks

12 of 13 people found the following review helpful.
Sweet story and realistic.
By Amazon Customer
This is a sweet story about a family that experiences financial troubles. I actually purchased and used it to help my high school students with inferencing - it worked well.

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Rabu, 04 Januari 2012

[H739.Ebook] Ebook Free Pricing with Confidence: 10 Ways to Stop Leaving Money on the Table, by Reed Holden, Mark Burton

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Pricing with Confidence: 10 Ways to Stop Leaving Money on the Table, by Reed Holden, Mark Burton

Bad pricing is a great way to destroy your company’s value, revenue, and profits. With ten simple rules, this book shows you how to deliver both healthy profit margins and robust revenue growth while kicking the dreaded discounting habit. The authors destroy the conventional wisdom that you have to trade margins for revenues and show you how to fully exploit the value your company offers customers. This is a proven plan for increasing sales without sacrificing profits.

  • Sales Rank: #547319 in Books
  • Brand: Holden, Reed K./ Burton, Mark R.
  • Published on: 2008-02-25
  • Original language: English
  • Number of items: 1
  • Dimensions: 9.30" h x .88" w x 6.35" l, .90 pounds
  • Binding: Hardcover
  • 240 pages

From the Inside Flap

Face facts: Customers have never met a price they liked. And they will use every trick in the book to get you to lower your prices and give up profits. The typical business response is to discount, discount, discount—resulting in less revenue and lower profits.

In Pricing with Confidence, pricing gurus Reed Holden and Mark Burton offer a radically different solution—one that actually builds revenues and profits without lowering prices. The key? Linking prices to the value delivered. The real trick is to bring people from marketing, product development, sales, and senior management into the process of discovering and defending the value you create for customers.

Holden and Burton show you how you can get everyone in your firm to feel 100% confident in your pricing—no matter what customers are saying or how fierce the competition. By following the ten simple rules outlined in Pricing with Confidence, you will be able to hold steady or even raise prices while your customers experience increased value for every dollar they spend. The result is increased revenues and profits.

Pricing with Confidence is a road map for senior leadership in sales, marketing, finance, and pricing to work together to outperform the competition. Pricing with Confidence is organized into ten simple and practical rules to help senior leaders tackle rampant price discounting, negotiate with poker-faced customers, and protect the value a company works so hard to create.

From the Back Cover

Pricing with Confidence

Pricing is hard. If you get it wrong, you lose profits, revenue, or both. This book is your road map for getting pricing right. Here is a sampling of the rules you need to follow if you want to stop leaving money on the table:

Rule One: Replace the Discounting Habit with a Little Arrogance

Who says you have to discount? See how one company kicked the end-of-quarter discount habit and increased revenue seventeen percent and profits thirty-seven percent, grabbing $300 million off the poker table.

Rule Two: Understand Your Value to Your Customer

Your customers are eager to tell you. Are you ready to listen? By focusing on value delivered, Phillips garnered twenty-five percent of the price-competitive lamp market. See how Phillips did it.

Rule Three: Apply One of Three Simple Pricing Strategies

One of these three simple strategies will work for you. See how Dell stumbled with the wrong pricing strategy and how it recovered.

Rule Five: Price to Increase Profits

Revenue is good, but profits are better. Southwest Airlines and JetBlue have figured this out and avoided "dumb-bell pricing." Here's how you can, too.

Rule Eight: Build Your Selling Backbone

Use the first seven rules to add confidence as you sell to tough customers. Find out how a supplier of commodity electronics grabbed an extra $12.5 million off the table in a tough customer negotiation.

About the Author

Dr. Reed K. Holden is founder of Holden Advisors, a pricing consulting firm that specializes in working across product, marketing, pricing, and selling functions to improve pricing performance. Dr. Holden is an Adjunct Associate Professor at Columbia University. He has been speaking professionally for twenty years and is a regular keynote speaker on pricing and customer value. He can be reached at rholden@holdenadvisors.com.

Mark R. Burton is cofounder and Vice President of Holden Advisors. He speaks frequently at Fortune 2000 events and conferences, and has developed leading-edge, risk-based models for the pricing industry. He can be reached at mburton@holdenadvisors.com.

For more information, please visit: PricingWithConfidenceBook.com

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34 of 34 people found the following review helpful.
Setting an optimal price where company profits are maximized is one of the most difficult decisions to make when starting a biz.
By Jeff Lippincott
I liked this book a lot. I thought it was well outlined and well written. The book's overall message is that the small business owner should link prices to the value delivered. The reader should be able to optimize pricing for her services or products after considering the 10 rules of pricing presented in this book:

1. Generally, don't let the customer talk you down in price
2. Price your service or product at a level that a customer is willing to pay if they understand the value of your service or product
3. Know which of three pricing strategies you are using and stick to it
4. It's OK to negotiate price with customers, but make sure you win
5. It's OK to lower prices, but only in order to increase profits
6. Expand your offerings so you aren't locked into one price for one product
7. Great pricing will often force your competition to react to your pricing
8. Your company's sales force has to be expert at why and how you priced your services or products
9. Set prices based on value - not on cost-plus
10. Always keep in mind you are in business to make a profit without leaving money on the table

I loved the instruction that the author provides regarding how an owner of a small business has to be willing (and able) to fire unprofitable clients and customers. Business people who compete on price are playing a fool's game. Smart business owners understand that value is the basis for business exchange and that to be successful at business one must FULLY understand value. This book puts forth a pretty good effort to help the reader fully understand value, or at least how to go about fully understanding value after doing a little investigation and research of the market.

Pricing goods and/or services is far from simple. And setting an optimal price is one of the most difficult decisions to make when starting a business. Furthermore, as a business grows and matures pricing at an optimal level continues to be difficult. Prices never stay the same because demand never stays the same. To do this well one must know the market (competitors & customers), know the costs, know the perceived value, and know the actual value.

Getting a handle on all this is not particularly easy. This is especially true because customers are often times very hard to figure out. Some are price buyers, some are value buyers, some are relationship buyers, and some are poker-playing buyers. Knowing these four types of buyers is a heads up for the small business person. But he or she still has to read the customer and figure out which one of these four the customer is before negotiations can be performed in favor of the seller. Read this book and start on your path of being a better pricer of your services or goods. 5 stars!

20 of 23 people found the following review helpful.
Priceless Wisdom From Reed Holden and Mark Burton
By Ron Baker
The American writer Alfred Kazin remarked that "One writes to make a home for oneself, on paper, in time and in other's minds."

Well, Reed Holden certainly has had a place in my mind since I first read him back in October 1998. His book, co-authored with Thomas T. Nagle, The Strategy and Tactics of Pricing (STP) is a seminal work, adorning the bookshelves of anyone who takes pricing seriously. With this influential book, Holden and Nagle are probably more responsible than any other individuals for putting pricing on the organizational charts of companies around the world.

I was fortunate enough to receive an advance copy of Reed Holden and Mark Burton's new book, Pricing With Confidence, spending a couple of days after the New Year absorbing its many lessons. Of course, there is no possible way to do justice to this work in such a short space, so instead I will simply share with you some of the more brilliant insights that struck me like a thunderbolt.

In addition to a brief synopsis of the Ten Rules of Engagement, the Introduction starts out with a discussion of the pricing death spiral, a never-ending process whereby the buyer continuously gets the seller to offer more and deeper discounts. A process, the authors teach, with no winners, only survivors. The Ten Rules offered in the book are effective strategies to counter this trap--along with capturing more of the value a company creates.

The Introduction also contains a discussion on "What Is Your Pricing Purpose?" offering this advice: "In Reality, pricing is far from simple. Setting the optimum price is one of the most difficult decisions managers ever make."

Amen. This statement recognizes that pricing is not a science, it is an art; but it's also a skill, meaning the more we do it, the better we get. The authors also suggest that the highest purpose of pricing is to increase profits.

The summary of Rule Two proffers this sage advice: "You can't have confidence in your pricing until you have confidence in the financial value that your offerings create for customers. Even though many managers are convinced they can't get this information, the reality is that most of your customers are eager to tell you. All it takes is asking the right questions and being willing to listen."

Yet how many firms truly understand this? It's much easier to sit around and lament the fact that what they sell is increasingly a "commodity," complaining about the procurement process, and whining that customers simply don't understand the value they create. But that's the cowardly way out, shifting blame and responsibility onto others.

If companies themselves don't take responsibility for comprehending, communicating, creating, convincing and capturing value, who will? How can you change something if you don't accept responsibility for the underlying causes?

The discount habit--what they label discount creep--is usually the result of either selling to customers who don't value what is offered, or a wrong customer to begin with--as they write, "the price isn't wrong; the customer is."

Rule Four identifies four types of customers: price buyers, value buyers, relationship buyers, and a group they call poker-playing buyers. The chapter goes on to discuss strategies--honed by real-world experience--on how to deal with each type that are worth the price of admission.

Lest anyone accuse me of writing a hagiographic review, I don't agree with everything in this book, a source of endless exchanges of emails between Reed and myself.

My biggest disagreement is with Rule Nine: "Take Simple Steps to Move From Cost-Plus to Value-Based Pricing." It's not that I disagree with the necessity of an incremental approach--since the cultural change required for any company to move to real Value Pricing is massive--it by necessity must be incremental.

My issue is with this statement: "There is nothing wrong with cost-plus pricing as long as it does a good job of leveraging the financial value you create for customers." Yet, it's highly unlikely that cost-plus pricing does this, except by coincidence.

My worry with this statement is that some leaders will use it as an excuse to delay, or put off entirely, making the transition to VP. Replacing cost-plus theory with value-based theory is hard enough without some people clinging to any last vestige of the proprietary of the old model, especially from someone as prominent as Reed Holden.

But then they write: "An important point about cost-plus pricing is that most organizations are comfortable with it," all I can say is a lot of people are comfortable being fat, but that doesn't make it optimal. I also reject their notion that "If an organization sharpens the quality of its costing data, it is always in a superior position." And "Applying incremental costing produces what we call value-enhanced cost-plus pricing." Huh? That's a enhanced contradiction in terms--like jumbo shrimp.

But becoming more accurate cost accountants isn't going to make a company become better pricers. Toyota doesn't even use a standard cost accounting system, but rather a process they call target costing.

These technical disagreements aside, they take nothing away from this work--a fantastic book that should be read by anyone who considers themselves serious about creating and capturing value through better pricing. Reed and Mark have created another permanent home in my mind with this work.

12 of 14 people found the following review helpful.
Practical steps that will improve pricing - Just do them
By Jim Geisman
Often books written by pricing consultants look at situations and tell the reader "what is possible". Many of these books should have a disclaimer saying "consultants not included" since many times the only way to get results is by hiring consultants.

While those books are rich on methodologies, analyses and frameworks, they are poor on answering the question "So what should I do first thing tomorrow?" That is where Pricing With Confidence comes in.

Reed Holden, one of the pricing community's thought leaders has authored a new book along with Mark Burton, co-founder of Reed's new consulting organization, Holden Advisors. General Managers and people in pricing functions will find this book valuable for several reasons.

First, the authors offer, as they say, ten ways to stop leaving money on the table. Second, the suggestions are immediately actionable without consultants. Third, they will bolster your confidence that, with some intestinal fortitude, change is possible.

The book chapters are devoted to each of the ten ways to stop leaving money on the table. The writing is down-to-earth and easy to read (and, even more important, easy to understand). For those readers who may want to skim the book, they would be well advised to read the introduction that contains an excellent summary of the ten chapters.

This book deserves bookshelf space for people who want to find ways to improve their company's financial performance and are willing to make the necessary incremental changes. There is no silver bullet or magic in Pricing With Confidence. It is a straightforward book that proves, once again, that 80% of success is just showing up (and doing a few things right.)

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Senin, 02 Januari 2012

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Digital Relevance: Developing Marketing Content and Strategies that Drive Results

  • Published on: 1601
  • Binding: Hardcover

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[X543.Ebook] Ebook Download The Workbench Design Book: The Art & Philosophy of Building Better Benches, by Christopher Schwarz

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The Workbench Design Book: The Art & Philosophy of Building Better Benches, by Christopher Schwarz

The follow-up book to Workbenches: From Design & Theory to Construction & Use

Complete plans, expert instruction and rationale for building nine workbench formsInstruction on improving existing workbenches for better workholding and an improved woodworking shop.

The Workbench Design Book not only shows how to design a workbench―it also discusses and presents nine specific designs plus critiques of 10 additional workbenches, with suggestions for making any bench work most effectively for the kind of work the user does. The 9 workbench plans have a range suitable for all workshop needs, from handwork to power tools. A discussion of workbench design rules teach what's effective and why in a multitude of workshop situations. Additional workholding options―from shop-made jigs and commercial bench dogs to vise hardware―are also provided.

  • Sales Rank: #66942 in Books
  • Published on: 2011-04-18
  • Original language: English
  • Number of items: 1
  • Dimensions: 10.88" h x .90" w x 8.50" l, 2.80 pounds
  • Binding: Hardcover
  • 256 pages

About the Author

Christopher Schwarz is the editor of Popular Woodworking magazine and a contributing editor to The Fine Tool Journal. He's the author of Workbenches: From Design & Theory to Construction & Use and Handplane Essentials and is the host of 6 DVDs on hand-tool usage produced by Lie-Nielsen Toolworks and many DVDs for Popular Woodworking magazine. He's taught classes on workbenches and handtools all over the world, and will appear in 2011 on the long-running PBS show The Woodwright's Shop with Roy Underhill. The Popular Woodworking magazine staff contributors are also recognized experts in their woodworking specialty areas.

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18 of 19 people found the following review helpful.
Exceptional Guide to Designing Your Own Workbench
By Nick D.
Kudos to Chris Schwarz et al. for revisiting the first book and creating this exceptionally well-written and researched collection of work!

~ Hundreds of photos detailing key fabricating and assembly processes
~ Nine plans that are also available in Google SketchUp format
~ Numerous practical thoughts and interesting philosophies to guide you to build a great customized bench
~ Chapter devoted to work holding hardware, (but does not discuss the brilliant BenchCrafted Criscross)
~ Entire chapter of drawings on bench designs that an intermediate woodworker could easily build from
~ Nice section on building a wall hung tool rack
~ Chris's challenge: Chapter Seventeen, The Best Bench Never Built

If you are up to the task of creating a bench to last a lifetime, you'll love this book.

Nick D. Benson
Operations Manager

National Center for Craftsmanship
Fort Collins, CO

16 of 17 people found the following review helpful.
Very good, but mostly a collection of articles
By Dimsdale
It is hard to tell if what you are reading, at some points, is by the author or another of his journalist colleagues. That said, I found this book to be very useful in building my own workbench. I would not not say that this book is essential, but that it is very helpful.

You may want to look elsewhere if you are a power tool, or hybrid style woodworker. Although the author attempts to describe some of the differences, he is honest in his preferences, and I felt the need to adapt my own design for my own needs. This is not a criticism, just an observation.

One other note. Since the author's approach is to describe his own "superior" design and then critique several other designs against his, if you don't like his "best" design, you may be frustrated with his singular-design-centrism.

11 of 11 people found the following review helpful.
All you ever wanted to know about workbenchs
By CaptBomber
Very well written book, one of the few that made me laugh while learning. The author covers quite a few different workbench's, different methods of construction, different types of vises and there placement. The author also explores different types of woods to use in the construction of the workbench. He includes plans for each bench discussed along with an evaluation of each built. Yes, he actually built the workbenches and he includes the pros and cons he discovered during and after the building. He discusses what he would change on the builds and why he would do the build differently in the future. Best I have read on the subject, I would recommend that it be included in the library of any friend who asked me about the book.

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