Sabtu, 30 Juni 2012

[A319.Ebook] Free PDF You're Out of Your Mind, Charlie Brown/But We Love You Charlie Brown., by Charles M. Schulz

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You're Out of Your Mind, Charlie Brown/But We Love You Charlie Brown., by Charles M. Schulz

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You're Out of Your Mind, Charlie Brown/But We Love You Charlie Brown., by Charles M. Schulz

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You're Out of Your Mind, Charlie Brown/But We Love You Charlie Brown., by Charles M. Schulz

Cartoons about the peanuts gang. Great for kids and adults. Fun to read together with children.

  • Sales Rank: #1610932 in Books
  • Published on: 1959
  • Binding: Hardcover
  • 124 pages

Most helpful customer reviews

1 of 1 people found the following review helpful.
7th ever Peanuts reprint book
By A Customer
This book is the 7th every reprint book published by the Holt, Rinehart, and Winston company. This classic Peanuts book features strips from 1957-1959. You can also find these strips in a newer book titled "Fly, You Stupid Kite, Fly."

1 of 1 people found the following review helpful.
Absolutely great!
By The Reviewer Formerly Known as Kurt Johnson
This wonderful collection of Peanuts cartoons was originally published in 1959. As with other Peanuts books, this one has two strips of four frames each, all of then from 1957-59. This means that these stories include Lucy, Violet, Pig-Pen and Schroeder, but not Sally or Rerun.

As with all of the Peanuts books, this one is absolutely great, and if you can get it, then do so! In it you will see Linus as a wild-eyed fanatic, Lucy as a bug-enthusiast, and Snoopy as a vulture!

As an aside, it is in this book that Charlie Brown first revealed (to his pencil-pal and us) that his father is a barber and his mother a housewife.

0 of 1 people found the following review helpful.
laugh very good
By Marys more than books
Laugh very good

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Senin, 18 Juni 2012

[N301.Ebook] Ebook Free Bread Illustrated: A Step-By-Step Guide to Achieving Bakery-Quality Results At HomeFrom America's Test Kitchen

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Bread Illustrated: A Step-By-Step Guide to Achieving Bakery-Quality Results At HomeFrom America's Test Kitchen

In this comprehensive cookbook, America's Test Kitchen breaks down the often intimidating art and science of bread baking, making it easy for anyone to create foolproof, bakery-quality breads at home.



Many home cooks find bread baking rewarding but intimidating. In Bread Illustrated, America's Test Kitchen shows bakers of all levels how to make foolproof breads, rolls, flatbreads, and more at home. Each master recipe is presented as a hands-on and reassuring tutorial illustrated with six to 16 full-color step-by-step photos. Organized by level of difficulty to make bread baking less daunting, the book progresses from the simplest recipes for the novice baker to artisan-style loaves, breads that use starters, and more complex project recipes. The recipes cover a wide and exciting range of breads from basics and classics like Easy Sandwich Bread and Fluffy Dinner Rolls to interesting breads from around the world including Lahmacun, Panettone, and Fig and Fennel Bread.

  • Sales Rank: #2595 in Books
  • Published on: 2016-09-06
  • Released on: 2016-09-06
  • Original language: English
  • Dimensions: 10.00" h x .90" w x 8.56" l, .81 pounds
  • Binding: Paperback
  • 432 pages

Most helpful customer reviews

74 of 76 people found the following review helpful.
excellent teacher or addition for the more advanced baker
By Becky (in NOLA)
Bread illustrated is put out by America's test kitchen, which means each recipe has been tested and retested. People have different feelings about the paragraphs explaining why the recipe works, I find it interesting and enjoy reading it.

I have a lot of bread cookbooks, two bookshelves worth, and that is after I got rid of many. Everything from no knead bread to a Passion for bread (which intimidated me so much when I got it I told Jim I wasn't sure I'd ever be that passionate about bread.) Bread Illustrated is laid out from easiest to more involved, so you have early success, learn techniques, then go into more advanced bread baking.

The measurements are both the standard cup, half cup, but it also has weights based on the American scale, for example 10 oz water, 16 1/4 oz flour. It does not give metric on the recipe page, but does conversions in the back, so yes, it does have weights, which I prefer for baking.

Pictures- it has them, gorgeous pictures, both of the finished product, and pictures of techniques, skills, for pretzels it shows how to roll and shape the pretzels, for hoagie rolls how to shape the rolls. Some of the pictures are pretty basic, adding the yeast to the water, but you will have a course in bread making when done with this book.

Most of the recipes also have a trouble shooting guide at the end of each recipe, for example, the fluffy dinner rolls might be tough and hard to handle, they say to make sure the rolls are covered with plastic wrap, then go on to explain if you cut the rolls slowly they can dry out and develop a skin, so cover the cut pieces of dough while working.

The first 37 pages are wonderful reading, they talk about science of gluten, first rise in depth, yeast, equipment, cooling and storing, the pantry, kneading, it's excellent for beginner, interesting and a refresher for those of us who have been baking awhile. Bread machines are not covered, this is a hands on, or big mixer type of making bread.

One of the most interesting techniques, mentioned briefly in the equipment and more in depth on page 37, is using lava rocks with boiling water poured over them to maintain a steamy oven. I had never heard of this before, but it's brilliant. Put the lava rocks in aluminum pie plates and pour the water over the lava rocks to create long lasting steam.

The recipes are varied and interesting enough to make this a go to bread book for basic sandwich loafs, rolls, pretzels, pizza, and then onto breads like sage polenta and pita.

Sweet dough and breads, those lovely lovely cinnamon buns, St Lucia buns, Chocolate babka, are not neglected.

The pages is laid out by recipe title, yield (ex: makes 1 loaf), rising time, resting time, baking time, total time, key equipment. Then the why the recipe works section. On the same page is the list of ingredients, then the instructions, and pictures on following pages.

The chapters, besides the 37 page introduction, are:

Starting from scratch, 12 foolproof breads that teach the basics

Sandwich breads, everyday loaves, modern and classic

Mastering size and shape- dinner rolls and more

The perfect crust- pizzas and flatbreads from around the world

The sweeter side- enriched breads and other treats

Upping your game with sponges- bakery style artisan loaves

raising the bar- project recipes worth the time (here is where you'll find sourdoughs and sprouted breads, for example)

Now, you noticed I said it gave american weights and not metric, which is yes and no. It gives American ozs and lbs in the recipe, but starting on page 414 you will find metric conversions.

the index is alphabetical and well laid out, making recipes easy to find.

Why, when I am so enthused about this book, when the quick cheese bread was delicious, the sandwich loaf was great, am I giving the book a 4 stars? Because the ingredients are typed in a light salmon orange on white paper, no doubt an aesthetic choice but one that makes it difficult to read and doesn't belong in such an otherwise wonderful instructional book. Because the ingredients are such a huge part of the recipe this was, to me, a fairly major flaw and worthy of a one star deduction.

* a special note on kneading. if you don't read page 15 you might think the recipes are only for a heavy duty stand mixer. In the recipes they do not give instructions or time for hand kneading. It will say something like mix 2 min then turn on med high and mix 8 min, so you might think you can't knead by hand, or know how long to knead. On page 15 however, it gives instructions for hand kneading, saying most loaves will take 12-15 minutes. They also give reluctant instructions for the food processor. So yes, they do tell you how to hand knead and the time conversions for most 8 minutes in the mixer, but they don't include that information in the individual recipes.

It's really a good idea to read the first 37 pages no matter how exciting it is to jump in and make some bread.

Otherwise this is an excellent addition for almost anyone interested in bread and bread-like making and baking.

41 of 43 people found the following review helpful.
Very easy to follow
By Ana
I received the book today, and am already making the quick sandwich bread. I appreciate the introductory notes for each recipe, and the thorough directions. Very easy to follow. The reason I gave the book 4 stars rather than 5 is that the ingredients lists are printed in a light orange color and are hard to read. I realize that this is a minor point for many people, but for those of us who are getting older, it is a consideration.

29 of 30 people found the following review helpful.
Bread heaven ♡♥♡♥
By Sarah
I am so excited to have this book. I have recently learned that the local bread guy is retiring. What was I going to do for bread. I have gotten hooked on real fresh bread. I preordered this book on amazon but I do get regular emails from ATK and have other books by them and dvr the show. ATK sent out an email that this was coming out and after adding up my total with shipping I realized quickly I could get a better price on amazon being a prime member.
On to the book. So this is everything and more than I ever wanted! They even have a page so you can create your own sourdough starter. I'm hoping the bread guy will give me some of his but at least I have a back up. From basic dinner rolls to sprouted loaf and stollen. My family will not need to eat bread from a plastic bag ever again. Oh and the flour tortillas too! So every recipe gives you detailed instructions as well as pictures along the way. At the end of each recipe there are what went wrong notes like the bread with polenta ; why is it grainy? Sont use instant polenta it will make the bread grainy. Dont know why these notes are in the end they would be better as maybe an astric next to the ingredients they relate to. Obviously as in all recipes read the whole recipe first plus the what went wrong part and you should be golden. I also like that this book is like a coarse in bread making. The book starts with recipes that are simpler and as you cook your way through the book you will develop the skills needed for the advanced recipes. Also the tools needed in the beginning recipes will more than likely be items you already have.
As always ATK has done their homework and my first breads have turned out. The beginning ones that is. There is no doubt I will be trying every recipe in this book. My new fav skillet pizza sauce recipe included! There are several different recipes for pizza styles from deap dish to calzone. Dinner rolls, english muffins, bagels, hoggies, flat breads, pitas, rye, pumpernickle, wheat berry, doughnuts, soft pretzels, bread sticks, hoagie rolls, croissant, and a personal fav that a local restaurant makes potato dill sandwich bread. There is way more than what I listed but I will let you get excited about a bread that you never thought you could make at home till you got this book!
Some measurements are listed in ounces and cups so if you don't have a scale its ok. It also will tell you what utensils you will need and how long including cooling and resting time each bread will take. I think I might take the local bread guy's place here in town.... he said he was looking to sell his equipment!

See all 62 customer reviews...

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Rabu, 13 Juni 2012

[P476.Ebook] Download PDF JJ Virgin's Sugar Impact Diet: Drop 7 Hidden Sugars, Lose Up to 10 Pounds in Just 2 Weeks, by J.J. Virgin

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JJ Virgin's Sugar Impact Diet: Drop 7 Hidden Sugars, Lose Up to 10 Pounds in Just 2 Weeks, by J.J. Virgin

THE NEW YORK TIMES BESTSELLER
Outsmart Sneaky Sugars to Lose Fat Fast!
If you're eating healthy, but just can't seem to lose weight, you're not alone. Sugar is the single biggest needle mover when it comes to your health and the number on the scale, but sugar hides in places you'd never expect: whole foods, diet foods, packaged foods, dressings . . . even sugar substitutes. And it's not enough to cut out or cut back on sugar-you have to cut out the right kinds of sugar. In this groundbreaking book, New York Times bestselling author JJ Virgin explains the powerful concept of Sugar Impact: how different sugars react differently in the body. High Sugar Impact foods cause weight gain, energy crashes, and inflammation. Low Sugar Impact foods fuel your body for prolonged energy and promote fat burning. This eye-opening book pinpoints the most damaging sugars that we eat every day-without even realizing it-in common foods like skim milk, diet soda, whole-grain bread, and "healthy" sweeteners like agave.By swapping high Sugar Impact foods for low Sugar Impact foods you will shed fat fast-up to 10 pounds in 2 weeks!-and transform your body and your health for good. Best of all, you don't need to eliminate sugar completely or count calories. Prepare to:

  • Lose the bloat
  • Target belly fat
  • Rev your metabolism
  • Cut cravings
  • Become a fat burner, not a sugar burner
  • Lose fat fast-and forever!

  • Sales Rank: #39218 in Books
  • Published on: 2016-12-27
  • Released on: 2016-12-27
  • Original language: English
  • Number of items: 1
  • Dimensions: 9.00" h x 1.00" w x 6.00" l, .0 pounds
  • Binding: Paperback
  • 368 pages

Review
"JJ Virgin's Sugar Impact Diet can help save your brain and your life. Numerous studies show that sugar can be addictive and pro-inflammatory and lead to a number of devastating illnesses. If you want a better brain, I highly recommend this book."―Daniel G. Amen, MD, New York Times bestselling author of Change Your Brain, Change Your Life

"Opens your eyes to how much sugar you're really eating, and provides an actionable plan to cut down on the sweet stuff and feel better fast."―Mark Hyman, MD, author of the #1 New York Times bestseller The Blood Sugar Solution 10 Day Detox Diet

"In line with leading-edge science, JJ Virgin presents a radical and empowering new way to look at sugar."―David Perlmutter, MD, FACN, #1 New York Times bestselling author of Grain Brain

"Breaks through the myths and provides a clear and realistic path to health. This book is life changing!"―Cynthia Pasquella, CCN, author of P.I.N.K. Method and The Hungry Hottie Cookbook, and founder of the Institute of Transformational Nutrition

"Follow JJ Virgin's advice if you want to live longer, feel better, and be more vibrant. You will never look at sugar the same way again."―Tara Amen, BSN, RN, New York Times bestselling author of The Omni Diet

"In her newest book, JJ Virgin's Sugar Impact Diet, author JJ Virgin takes no prisoners. She delivers a hard-hitting, no-holds-barred, crystal clear message on how to identify and eliminate the astounding and myriad forms sugars have taken in our diets. Follow her advice and you will discover answers to why weight and healthy can prove so elusive despite the best intentions." --William Davis, MD, #1 New York Times bestselling author of Wheat Belly, Wheat Belly Cookbook, and Wheat Belly 30-Minute (or Less!) Cookbook

"In her groundbreaking new book, JJ Virgin definitively settles the debate on sugar and shows us how it wreaks havoc on our health and waistline. She provides simple yet novel strategies to remove the enemy and become the lean and energetic person you were meant to be. Highest recommendation."--Sara Gottfried, MD, New York Times bestselling author of The Hormone Cure

About the Author
JJ Virgin, CNS, CHFS is the New York Times bestselling author of The Virgin Diet and The Virgin Diet Cookbook. An internationally recognized expert in weight loss, Virgin has appeared on The Doctors, the Rachael Ray Show and Today, among many other programs, and blogs frequently for the Huffington Post, Prevention magazine, and Livestrong.com.

Most helpful customer reviews

170 of 174 people found the following review helpful.
Life changing plan for my family!
By TNmomof5
My husband and I began following the Sugar Impact Diet on Nov 17. We have each lost 20 lbs and at least 4 inches from our waists. I was a sugar addict-sipping on sweet tea through the day and treating myself to a sweet treat each night after putting the kids to bed. I kept gaining weight, was fatigued and had terrible joint pain. I had tried cutting sugar cold turkey and that was a miserable failure each time with headaches and grouchiness.
What have I liked about the Sugar Impact Diet? How has it worked for us?
1. The gradual reduction of sugar from the diet over several weeks. I did not have the headaches and general yuck feeling of cutting sugar out cold turkey.
2. Having a protein shake for breakfast with in 1 hour of waking up. This has been easy for us-and very yummy! I was never a breakfast eater, but I look forward to my shake every morning and have gotten adventurous-trying spinach and avocado in them. This is a habit I plan to keep for the rest of my life.
3. I like how the book is written. When I read it, I feel like JJ is talking-not like a text book. I've seen other reviewers complain that the book repeats the same things over and over. I did not feel like that was the case-sometimes it is worth hearing those things over so you'll remember them.
4. I've found several of the recipes that I have made every week (Chicken noodle soup, Chili, Lentils alla Rustica) and love. Some of them are intimidating to me, but I've been able to try some new ingredients that will continue to be staples at my house.
The most important thing the Sugar Impact Diet taught me was that much of the "healthy eating" education taught to me growing up in the "low-fat" diet age is actually making us fat by replacing fat with sugar and wrecking our health. The Sugar Impact Diet has made it simple for us to make changes to eliminate hidden sugars from our lives and drop pounds.
I can not recommend this diet highly enough!
**Update (3/5/2015):Still going strong! I have lost 50 pounds and my husband has lost 30 pounds. We are just beginning to get into the exercise portion. I love that I can get my workout done in 15 minutes or less. This has been the easiest eating plan I have ever followed-you CAN do it!**

126 of 131 people found the following review helpful.
I feel great. The biggest shock was that by keeping my ...
By Cinderellapumpkin
I am all Primal... except as time went by I hit the sugar a little more and a little more (starting with dark chocolate). Soon I was back to craving sugar. Then I found myself eating all day when I tried to give it up and gaining some weight. I felt out of control.

I took the plunge and bought this book because I knew sugar was the culprit. I am halfway through the book but started keeping track of my sugar right away and kept it below 25g perday. I have been feeling a bit tired and sometimes woozy(as I transition back to being a fat burner instead of a sugar burner), but overall, I feel great. The biggest shock was that by keeping my carbs under 100g and my sugar under 25g, I am not hungry and feel a lot better. When I cut down earlier to lose some weight but didn't pay attention to sugar levels, I got really hungry and irritable.I guess keeping sugar low keeps hunger/cravings away because it is working for me.

What is great is that I will have a tool for the rest of my life if I fall back into old habits and allow the weight to creep up again. I can imagine not doing that with how good I am feeling right now.

The only problem I have had and it has frustrated me, is that the resources link with seemingly lots of resources, doesn't work for me. I sent my email in many times but never got a reply with the resources link. If it gets fixed, I will come back and update you so you will know how to fix it too.

181 of 191 people found the following review helpful.
Friendly and Informative
By Talvi
More reviews (and no fluff) on the blog [...]/

JJ Virgin's Sugar Impact Diet is an ideal "catch all" diet and health book. Most of the current knowledge we have about dieting and health is in here in brief form - leaky gut, hormones, low fat/low carb debunking, etc. The tone is friendly, the plan very easy to follow, and the recipes aren't too exotic or take heavy preparation. The best aspect of the book is that it doesn't feel like another narrow focus fad. Despite the implication of the name "sugar impact" seeming to be about just removing sugar, the information provided within is very comprehensive.

Contents: The book is broken down into three parts: Sugar Impact: The hidden cause of weight gain; Seven foods to swap; 2 weeks to fast and lasting fat loss. Chapters are: Introduction; break free from the sugar trap; track your impact; The sugar impact plate; Be gone grains, roots, and fruit; Ditch the low-fat and no-fat diary and diet foods; So long, sweet drinks and dressings; See ya, sweeteners and added sugar; Cycle 1: taper; Cycle 2: transition; Cycle 3: transformed; Low sugar impact recipes; The final frontiers; eating out and working out; Conclusion, sweet freedom; References, Index.

Most of the book is about information you can use to understand the choices being made when eating. The angle of the book is about sugars in places you'd never expect them: ketchup, low fast salad dressings, organic fruit juices, etc. Virgin educates readers about the latest debunking of a lot of food myths (low fat isn't a good diet, why artificial sweeteners can be worse than sugary drinks, the need for protein, sugar bombing the system through certain types of sugars, etc.) while at the same time cleanly explaining why weight loss efforts may be failing many.

Although the cover and blurb may feel like it is for those who need to lose the little weight left that is stubbornly refusing to go, in actuality there is a lot here for everyone, from vegetarians to the obese. She also devotes sections to those with special needs - gluten free, etc.

The recipes are few - enough for a 2-3 week diet. But there are resources for everything she lists in the recipes and none are too crazy or odd to make. Soups, better salad dressings, and especially how to replace super processed foods (from sugary vinaigrette dressings to mayonnaise). A lot of focus is on protein replacing sugar, including protein shakes in the morning.

This is one of the better diet books out there. She condenses a lot of the latest findings in diet and health research without the need to endlessly discuss this research or that. The tone is always encouraging, upbeat, and friendly. The book can be read through in under two hours and is an easy read.

Reviewed from an ARC.

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