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From the former editor of Guitar One magazine, here is a daily dose of vitamins to keep your chops fine tuned for a full 52 weeks. The guitar exercises cover several musical styles including rock, blues, jazz, metal, country, and funk. Techniques taught include alternate picking, arpeggios, sweep picking, string skipping, legato, string bending, and rhythm guitar. These exercises will increase your speed and improve your dexterity and pick- and fret-hand accuracy the more you practice them.

• Sales Rank: #4359 in Books
• Brand: Hal Leonard
• Model: 695946
• Published on: 2007-12-01
• Released on: 2007-12-01
• Original language: English
• Number of items: 1
• Dimensions: 12.00" h x .29" w x 9.00" l,
• Binding: Paperback
• 112 pages

Features

• Once-per-day exercises cover:Alternate pickingArpeggiosSweep pickingString skippingLegatoString bendingRhythm guitar

Most helpful customer reviews

305 of 313 people found the following review helpful.
Six weeks in--almost nothing but praise for this book. // SIX MONTH UPDATE // FINAL UPDATE
By Braden E. Bost
Today I finish Week 6 in this book, and I honestly have only good things to say about it. Well--only good things at the end of it all, that is.

* Its day-by-day structure helps easily-distracted players like me keep a schedule. It will quickly become useless if you miss days, skip exercises, or try to use it irregularly. With that in mind, I've been able to stick with it every day, which keeps me playing everyday. Quite the feat. You COULD try to use it as a source for guitar licks, but that's not what this is meant to be and there are better books for that.

* If one's serious about using this as the skeleton to their practice method, as I have, you actually have to develop an advancement system on your own. They don't provide one. You have the daily exercise in notation and tab, a couple short paragraphs on what it's teaching and a quick tip on how to properly play it, or how to get a little more out of it (such as switching up the picking style, etc.), the bpm speed range that the rhythm CD will provide, and a couple other small tidbits of information. Unless you're an extremely gifted player, you're not going to master even the first lick at its top speed of 112 bpm on the first day. You need to keep coming back to it for a while. Also, by the time you get to the first Friday's exercise, there's no way you'll master it the first day--I still goof it up. Plus, rushing through each one to max out the speed is not useful. You need to spend time with each one at slower speeds before cranking up the metronome. Such is basic practice knowledge.
It took me a bit, but I developed a plan of attack that I like. I start each new exercise at the slowest recommended staring speed, so far 40 bpm in every case. Once I've practiced it for a while and feel that I have it down at that speed, I bump the metronome up +10 bpm to 50, and move to yesterday's exercise, which I did yesterday at 40. Once I have that down at 50, I go +10 bpm again to the day before yesterday's exercise, which I did yesterday at 50, and so on, all the way up to 10 bpm past the top recommended speed for the exercise a little over a week ago. On days when I don't have much time, I'll do my best to just quickly learn the new exercise so I can practice it more at 50 bpm the next day. Thankfully I've only needed to do that a couple times. At first I struggled with "putting away" the much older exercises when I get so far from them, but was able to relax when I reminded myself that . . .

* Each day of the week is always the same technique area. Monday is always alternate picking. Tuesday is always string skipping. Saturday is always legato (hammer-ons, pull-offs, slides). Etc. In addition to that, each new week's exercise builds on or expands the previous week's, in most cases. I was actually getting frustrated with it at one point because of that. How many legato sequences can you build out of the same Am pentatonic scale? But then one week, it switched up dramatically enough that it felt new again. This at first seemed to me like lazy writing, but I changed my opinion. It is SO important that it is done this way. It's baby steps. Even advanced players need baby steps with new stuff and with mastering new techniques. Also, this helps my personal practice approach to the book--since, for example, this Thursday's arpeggio exercise is building yet again on the same ideas from the Thursday exercise from 2, 3, 4 weeks ago, I don't need to keep practicing those ones. I'm slowly building the complexity, which means I'm able to fly through the old ones without hindrance. With this slow build, however, keep in mind . . .

* There are a LOT of exercises here. If you stick with this and actually do this over an entire year, it would be impossible for it to not improve your playing. That's not because the book is magical or something, or so amazingly clever, but because to do so means you're practicing regularly and advancing slowly but surely. At the start of my sixth week of this book, I was getting a little frustrated that I'd been at it for seemingly so long but so little progress in regards to the complexity of the exercises had been made. So I took some time to finally put both the rhythm CD and the exercise examples CD onto my iPod for easy access. Well, I had to type out and name all 53 tracks on the example CD, and got reminded about how many exercises there really are. Today I do exercise 42. Of 365. My weeks aren't even in double digits yet.

So in the end, this is a great book if you use it exactly how they suggest. Don't make it your only book or source--be sure to throw in some scale sequences, chord progressions, exercises to memorize the note structure of the fretboard, music theory study, and get some tab or something for some songs you like, too--but this book can easily be your daily motivation.
==================
SIX MONTH UPDATE

Today I started week 27 of 52 in Guitar Aerobics. Yes, I've stuck with it 100%, and my opinion has remained absolutely the same as it was four and a half months ago. The only thing that has changed is my personal advancement system that I described before, which is now a week-by-week system where I perfect all seven exercises over the seven days in a given week, using both a metronome and the provided drum tracks, and then come the next Monday I start with seven new exercises and do the process over again. These daily exercises keep me immersed in a variety of techniques and genres and regularly challenge me with stuff I wouldn't have thought of on my own--and more often than not, with stuff that I wouldn't have ran into any other way--and my focus is form and technique rather than getting the exercise to "sound right." Not only has my playing noticeably improved, but I've developed new skills as well, my personal favorite being hybrid picking. I can say with absolute certainty that I never would have tried hybrid picking had it not been for this book.

Again, let me reiterate that my satisfaction and success with Guitar Aerobics is not because it's the most brilliant guitar book ever written or anything like that, but instead because it provides the core of the daily motivation that I lacked in previous attempts to maintain a practice schedule (in that the book becomes pointless once you start being careless about keeping up with it). It's not flawless. I do have a few gripes, but nothing that ruins the book and nothing that I'll list so as to avoid leading anyone into opinions they might not have had otherwise. I'll do a final update again in six months. Until then: If you are looking for a guitar book with lots in it, a wide variety of things to learn, and a structure that makes it easy to keep a schedule, then you certainly can't go wrong with this one.
==================
FINAL UPDATE

Unfortunately I cannot hold my head high and say I made it through all 52 weeks. I got to week 44 and stalled in light of life and frustration with the monotony of this book and finally, after six weeks of not being able to stick with it anymore, put it away. I said in my last update that I didn't want to list any gripes that I have in fear that I would influence someone else to have those same gripes, where they may otherwise not. Well . . . I'll loosen that rule up a little in order to state what I think is a valid "heads-up" to anyone who sets out on the same quest as me: brace yourself for a lot of mind-numbing monotony; like, more than you expect. For example, every Friday is a sweep-picking exercise. You'll learn that there's a five-exercise (or is it seven?) cycle that gets repeated throughout almost the entire book. After about 25-30 weeks of this, it can become too much to bear. The authors fall back on this repetitive crutch for several other days of the week, too (though Fridays are by far the biggest place for it). This doesn't ruin the book--after all, it's about getting better at guitar and not about entertainment, so monotony is part of the deal--but I think knowing what you're in for a little more might help one to weather more of it than I eventually could.

This is still a 5-star book in my opinion, though. As I've stated before, without this book providing the daily motivation, I wouldn't have advanced to where I am on guitar nearly as much. I had a solid 7-8 months of 90 to 180 minutes of daily practice largely due to using this book. I'll take it back out eventually, too, and maybe try to advance through it a different way or a different pace. It's by far the most important guitar book I own.

363 of 374 people found the following review helpful.
Pretty nicely organized
By M. Howard
The author spotlights 7 important techniques (alternate picking, arpeggios, sweep picking, string skipping, legato, string bending, and rhythm guitar) one for each day of the week, and builds on each every week. So every Monday is alternate picking day, and builds on the lesson of the Monday before. It's a great idea. The author says that an intermediate player can skip to around week 17 and an advanced player can probably go to week 36. I'd say I'm lower intermediate, after some 10 years of playing both steel-string acoustic and electric. I've worked my way through the first 10 weeks of lessons in 4 or 5 days. I find some of the skills like string bending, arpeggios, legato, and rhythm to be very easy, but I've never done sweep picking and found it to be a challenge. And the string skipping is something I've never done much concentrated work on, so it's great. I'm sure that when I get up to week 17 the other skills will get more challenging for me.

JR has a good point that there's not as much guidance on technique as I'd like on a couple of things. I think he was overly critical though. There are short notes on each day's lesson about technique. One was to keep the fretting pinky in place on the G while you shift from a G to an E chord - it helped me to stop fumbling around for the E shape. Another that I have not mastered, is in sweep arpeggios, to mute each note after you play it by slightly releasing the pressure on the fretting finger. That's one that I would like more details on, because I find it hard to do, especially if I'm barring the 1st and second string with my index finger on say the 3rd fret while catching the 3rd string with my middle finger. Do I roll them off, or do I ease up on all strings between each pick?

Anyhow, I like the breakdown into small bite-size daily chunks that I can spend 10 or 15 minutes on a day, as part of my regular practice.

449 of 466 people found the following review helpful.
Counter to the lower ratings
By Jackstraw
Under normal circumstances I am not one to take the time to write book reviews. This is going to be short and to the point. Disregard the reviews that do not give this book a high rating. I am a beginner and dearly wish that I had purchased this book before spending hundreds, maybe thousands, of dollars on worthless instruction books and lessons from mediocre guitar teachers.

The critics are correct in their statements that the book does not contain thorough instruction on each and every aspect, i.e. holding the pick, building speed, how to hold your mouth, etc., of playing the guitar. But, look at the price of it...... There are pages and pages of free material on the internet regarding the actual mechanics of playing. This book provides exactly what is advertised; useful exercises for "Developing, Improving, and Maintaining Guitar Technique"

If you are fortunate enough to have stumbled across this book before spending countless dollars on other worthless material and instruction, consider yourself blessed and buy this book.

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[A881.Ebook] Download PDF Practice Makes Perfect: Complete Spanish Grammar, Premium Third Edition, by Gilda Nissenberg

Download PDF Practice Makes Perfect: Complete Spanish Grammar, Premium Third Edition, by Gilda Nissenberg

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Practice Makes Perfect: Complete Spanish Grammar, Premium Third Edition, by Gilda Nissenberg

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Build your confidence in your Spanish skills with practice, practice, practice!

From present tense regular verbs to double object pronouns, this comprehensive guide and workbook covers all those aspects of Spanish grammar that you might find a little intimidating or hard to remember. Practice Makes Perfect: Complete Spanish Grammar focuses on the practical aspects of Spanish as it's really spoken, so you are not bogged down by unnecessary technicalities. Each unit features crystal-clear explanations, numerous realistic examples, and dozens of engaging exercises in a variety of formats--including multiple choice, fill-in sentences and passages, sentence rewrites, and creative writing--perfect for whatever your learning style. Whenever possible, explanations include comparisons you to understand the basic logic behind the rules and to remember correct usage. This new edition includes:

• Time-saving vocabulary panels that eliminate having to look words up
• Advice on how to avoid common mistakes
• A detailed answer key for quick, easy progress checks
• Supporting audio recordings, flashcards, and auto-fill glossary available online and via app

• Sales Rank: #14471 in Books
• Published on: 2016-04-28
• Original language: English
• Number of items: 1
• Dimensions: 10.80" h x 1.10" w x 8.40" l, .0 pounds
• Binding: Paperback
• 416 pages

About the Author

Gilda Nissenberg Ph.D., is an experienced educator and faculty trainer. She has authored curriculum for intermediate and beginning Spanish high school courses for Miami-Dade Public Schools, the Southern Region College Board (GA), and the New York College Board.

Most helpful customer reviews

17 of 17 people found the following review helpful.
Why is this book an incredible bargain for the price?
By Drew R.
[[VIDEOID:37d4526c273bdf482c5843084db18949]] Complete Spanish Grammar is another book in the Practice Makes Perfect series which happens to be a real bargain for the price.

- The book has 26 different chapters
- The book also includes over 2,500 exercises to help you learn Spanish
- There’s even a bonus online section that includes audio and text

Like the title of the books suggests, Complete Spanish Grammar is very complete. You will learn topics that are easy to understand such as conjugating verbs in the present tense and the preterit and imperfect tenses (past tenses). And you will also learn some of the most complicated topics of Spanish grammar such as reflexive verbs and the Spanish subjunctive mood. You’ll also learn almost every other Spanish grammar topic imaginable. For example:

- Irregular verbs
- Stem changing verbs
- Ser and estar
- Determining when to use the preterit tense vs. the imperfect tense
- The future and the conditional
- The progressive tenses
- The present perfect and the past perfect
- The future perfect and the conditional perfect
- The passive voice and passive constructions
- Not just the present subjunctive but also the imperfect and the pluperfect subjunctive
- Commands
- Nouns and articles
- Adjectives, adverbs, pronouns and prepositions
- And a lot more

One features that I found helpful about this book is that the author includes verb charts that you can quickly use as a reference. But the two things that I like most about this book are:

One, the author gives plenty of advice on how to avoid many of the common mistakes that native English speakers make when speaking Spanish. For example, the author points out that in Spanish the English auxiliary verb “do” is not translated in Spanish and that Spanish does not require an auxiliary verb in order to ask a question. She then gives several examples, including:

Compramos la casa? – Do we buy the house?
Abro la puerta? – Shall I open the door?

Two, at the end of every chapter there is a “vocabulary section” – This is where the author defines all the news words that were taught in that chapter. I found this to be a huge time saver. Since all of the new Spanish words were defined in the “vocabulary section” at the end of each chapter, I didn’t have to look up all the news words in a Spanish dictionary.

In closing, I want to leave you with a list of my favorite three learn-Spanish products available here at Amazon:

1.Easy Spanish Phrase Book NEW EDITION: Over 700 Phrases for Everyday Use (Dover Language Guides Spanish) Easy Spanish Phrase book. This is an economically priced, handy resource that easily fits into my back pocket. You can conveniently take it anywhere with you when vacationing in a Spanish speaking country in order to have more than 700 phrases in your Spanish-vocabulary arsenal. And unlike so many learning-Spanish books, there is also a section called "Computers and Technology" where you'll find Spanish vocabulary related to modern technology.

2. Learning Spanish Like Crazy Level 1 CDR - w/ Super Bonus Package - Learn Spanish & Speak Spanish - New & Improved for PC/Mac - Free Updates for 1 Yr LSLC is my favorite audio Spanish program because the program focuses on everyday, Latin American Spanish. This is a new and improved version with new content and new native Spanish speakers, and I find it to be much better than the previous version. The program is geared toward the foreign-language learner who wants to eventually achieve fluency in Spanish instead of someone who just wants to learn a few travel phrases. Compared to the other programs that I have used, this one does the best job at teaching you how to develop an authentic sounding Latin American Spanish accent. The program also comes with a very impressive bonus package.

3. 501 Spanish Verbs with CD-ROM and Audio CD (501 Verb Series) 501 Spanish Verbs. If you think you can accomplish fluency in Spanish as an adult without mastering conjugating Spanish verbs, you are only fooling yourself. This book is an absolute essential resource for learning how to conjugate Spanish verbs.

If you have any questions about Practice Makes Perfect’s Complete Spanish Grammar, please post your questions below and I will do my best to answer your questions.

39 of 40 people found the following review helpful.
Excellent Spanish Grammar Book!
By lilcreative
I've been disappointed in other grammar books, but this one makes everything so clear and precise! It is, by far, the best Spanish grammar book I've seen.

I see another reviewer said that if you don't understand the terms in English grammar, you won't be able to follow along. While I know my English grammar pretty well, I still feel they do a great job explaining things in here. I will give an example:

Lesson 1:

To conjugate a verb in the present tense or in any other tense, you will need the root of a verb and the particular ending that expresses information about the action you wish to communicate. You will find the root (or radical) of the verb in its infinitive form. It is easy to spot an infinitive in English because it is preceded by the word to: to shop, to learn, to receive, etc. Infinitives in Spanish are not preceded by a particular word but can be recognized by one of three endings: -ar, -er, or -ir. The infinitive endings are attached to the root of the verb: habl + ar, beb + er, decid + ir. ...

As you can see, it tells you what has to be done, then tells you quite clearly HOW to spot an infinitive in English. Subsequently, I found it strange to see other reviewers complaining that if you don't understand it in English, you won't know how to find it here. I find the book to be incredibly useful.

To study Spanish I'm using several systems: Instant Immersion software + Fluencia online. Last night I added in memrise to assist with vocabulary memorization ( a great free website). I felt compelled to find a useful grammar workbook because these approaches don't teach grammar at the beginning, and I was feeling a bit confused. I know they plan to teach grammar later, but as a writer by trade, I wanted to understand the grammar structure sooner, rather than later. This book is entirely useful in that respect, and I can say I'm utterly thrilled with it.

73 of 74 people found the following review helpful.
Takes the torture out of grammar
By JackOfMostTrades
I'm a Spanish tutor, and I find Gilda Nissenberg's Practice Makes Perfect: Complete Spanish Grammar the most user-friendly book of its type I've ever come across. The author has an uncanny ability to understand how an English speaker might get confused over Spanish grammatical structures, and explains very clearly how to avoid this `first language' influence and how to think in Spanish so that the structures, i.e., subjunctive, pronoun structure, conjunctions, clauses, make sense when one abandons what makes grammatical sense in English. The definitions and explanations are clear so that even grammatical terms that most native Spanish speakers would never use or need to learn become helpful in studying rather than confusing. There are lots of people that have reviewed this book to comment on its errors. Spanish is the third most spoken language in the world, after Mandarin and English, and given it's spoken in more countries than any other language, people will disagree on `correctness.'

This author does an excellent job covering nearly imaginable topic in Spanish from present tense verbs to double object pronouns. Indeed, this book is more than just a workbook. It is a comprehensive guide for students of every level learning how to speak Spanish. The student will appreciate the fact that the book teaches practical Spanish as it is spoken today, providing concise but thorough down-to-earth, easy-to-comprehend explanations that enable the learner to comprehend the most difficult areas of Spanish grammar.
This work book is filled with exercises in different formats for different learning styles. It also has thematic vocabulary panels for more natural learning. After this book, you should progress with Escribe y Repasa, which is much more challenging--providing more complex structures and readings in Spanish as well as dialects such as stories with gaucho slang, Catalan, among others.

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• Sales Rank: #4598686 in Books
• Published on: 1999-06
• Original language: English
• Dimensions: 7.75" h x 5.25" w x 1.25" l,
• Binding: Paperback

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good pizza is magic.

Something indescribably wonderful happens when you combine crust, tomato, and cheese and bake them to melted perfection. In this highly anticipated cookbook, Ken Forkish—owner of the beloved restaurant Ken’s Artisan Pizza in Portland, Oregon; the James Beard and IACP Award–winning author of Flour Water Salt Yeast; and one of the most trusted baking authorities in the country—proves that amazing pizza is within reach of any home cook. 

The Elements of Pizza breaks down each step of the pizza-making process, from choosing a dough to shaping your pie to selecting cheeses and toppings that will work for your home kitchen setup. Forkish offers more than a dozen different dough recipes—same-day “Saturday doughs” that you can make in the morning to bake pizza that night, levain doughs made from a naturally fermented yeast starter, and even gluten-free dough—each of which results in the best, most texturally sublime crust you’ve ever made at home. His clear, expert instructions will have you shaping pies and loading a pizza peel with the confidence of a professional pizzaiolo. And his innovative, seasonal topping ideas will surprise and delight any pizza lover—and inspire you to create your own signature pies, just the way you like them.

• Sales Rank: #4860 in Books
• Published on: 2016-04-19
• Released on: 2016-04-19
• Original language: English
• Number of items: 1
• Dimensions: 10.30" h x 1.00" w x 8.30" l, 1.25 pounds
• Binding: Hardcover
• 256 pages

Review
“If there were ever to be a bible for all things pizza—and I mean all things —Ken Forkish has just written it. The detail that went into this book is so vast and exact that after reading it you will simply never have another question about any kind of pizza, from anywhere in the world.”
—Marc Vetri, author of  Mastering Pasta and owner of Vetri

“Ken Forkish is one of the world’s great pie men, so it should be no surprise that The Elements of Pizza is an essential addition to the pizza canon. Forkish’s formidable intellect and knowledge, combined with his can-do spirit, will turn any pizza lover into a pizza maker.”
—Ed Levine, founder and CEO of Serious Eats

“If you’re into pizza—and who isn’t?—The Elements of Pizza is your new holy book. There’s something here for every cook, from weeknight-ready recipes to intricate explorations of dough chemistry. Ken Forkish is clearly a man obsessed, and lucky for us: much has been written about this globally beloved food, but this book has them all beat.” 
—Molly Wizenberg, author of Delancey and A Homemade Life

“With The Elements of Pizza, Ken Forkish proves there is no right or wrong style of pizza. The right pizza is whatever you like—and whether you fancy Neapolitan, Roman, New York, or any other style, Ken guides you smoothly through the process. But this is not just a book about crusts and toppings: it is also full of interesting history and fun stories. In fact, this terrific book is itself one of the essential elements of making great pizza at home.” 
—Nancy Silverton, chef/co-owner of the Mozza Restaurant Group

“The Elements of Pizza is a cookbook for anyone who loves pizza—particularly those with a deep appreciation for the crust. Ken’s own passion for pizza took him to Italy and across the United States to uncover the techniques and ingredients that make incredible pizza. Starting from the ground up, this straightforward guide provides readers of all skill levels with techniques and tips to master a variety of pizza doughs, and culminates in delicious recipes that prove that great pizza can be made everywhere—especially at home.” 
—Nathan Myhrvold, coauthor of Modernist Cuisine and author of
The Photography of Modernist Cuisine

"The ultimate guide to the world of pizza."
— Portland Oregonian

About the Author

KEN FORKISH is the author of the James Beard and IACP Award–winning book Flour Water Salt Yeast, and the owner of the popular Portland, Oregon, restaurants Ken’s Artisan Bakery, Ken’s Artisan Pizza, and Trifecta Tavern & Bakery.

Excerpt. © Reprinted by permission. All rights reserved.
INTRODUCTION 

IT’S REALLY UP TO YOU. 

The hidden reality of pizza is that you can easily make better pizza at home than you can buy at any but the best independently owned, quality-focused pizzerias. All you need are good ingredients—flour, canned tomatoes, and cheese—plus a few tools and a standard home kitchen oven. And some good instruction. Even if you live somewhere that has great pizzerias, imagine making your own—a pizza that you can be proud of and is exactly how you like it. Discover for yourself what different cheeses are like on pizza: splurge on water buffalo mozzarella, see what happens when you seek out caciocavallo cheese, or try adding freshly grated Pecorino Romano. Master thin-crust and Neapolitan-style pizza. Bang out a couple of killer pan pizzas to eat with Sunday football. Serve it with confidence to your family and friends. Making it yourself will give you a greater appreciation for the craft of the pizzaiolos at your favorite pizzeria: you will probably find yourself looking more closely at their shaping technique; the dough they use and its texture; and how it’s topped, loaded into the oven, and baked. By making pizza yourself, you become more intimate with it. It’s seductive. You are more informed, and that understanding leads to better pizza, great pleasure, and plenty of pride. 


THE FERDINANDO
Makes one 12-inch pizza 

Imagine yourself as the king of Naples in 1782. You want pizza, but you don’t want your wife, Queen Maria Carolina, to find out. So you disguise yourself as a commoner, sneak out of the castle, and slink through the streets to a pizzeria called Ntuono (Tony’s) to satisfy your craving. Pizza is for common folk, not for royalty like you; don’t you know that? You order the same pizza everybody else orders, topped with olive oil, garlic, oregano, and salt, with a little bit of cheese sprinkled on after it is baked. DUDE, she’s going to smell the garlic on your breath! 

If it was good enough for Ferdinando to sneak out for, risking the wrath of his royal lady, then it must have been pretty tasty. And this historic pizza of Naples is also a delicious model of simplicity. Like all of the very simple pizzas, it demands an excellent crust. 

To bake this pizza, you’ll pass on the broil stage I recommend for most of the pizzas in this book, removing the pie after 5 minutes of baking. The oil and the garlic should be completely done at this point. Any extra baking, or finishing with a broil stage, will burn both the garlic and the bubbles in the crust. 

1 dough ball 
Extra-virgin olive oil 
3 or 4 cloves garlic 
0.5 gram ( 3⁄4 teaspoon) dried oregano 
Sea salt 
15 grams (about 1⁄4 cup) finely grated pecorino cheese 

1. If you use a dough recipe that calls for refrigeration, remove your dough ball from the refrigerator about 60 to 90 minutes before baking pizza. Put your pizza steel or stone on an upper rack in your oven no more than 8 inches below the broiler. Preheat the oven to 550°F (290°C) for 45 minutes. 

2. Slice the garlic thinly, place it in a small bowl, and drizzle just enough olive oil over it to coat the slices. Use your fingers to ensure each slice is coated—this prevents the garlic from burning. Set aside. 

3. Set up your pizza assembly station. Give yourself about 2 feet of width on the countertop. Moderately flour the work surface. Position your peel next to the floured area and dust it lightly with flour. Have the olive oil, garlic, oregano, sea salt, and cheese at hand. Switch the oven to broil 10 minutes before loading the pizza. 

4. To shape the pizza, put the dough ball on the floured work surface and flip to coat both sides moderately with white flour. Use the shaping method shown on pages 92 to 95. Transfer the disk of pizza dough to the peel. Run your hands around the perimeter to relax it and work out the kinks. 

5. Drizzle about 20 grams (1 1⁄2 tablespoons) of olive oil over the dough. Sprinkle the garlic and then the oregano evenly over the pizza. Sprinkle with sea salt. Turn off the broiler, then gently slide the pizza onto the pizza steel or stone. Close the oven door and change the oven setting to bake at 550°F (290°C). Let the pizza bake for about 5 minutes, until the crust is golden with spots of dark brown. The garlic color rules when to remove this pizza—don’t let the garlic go beyond medium brown, and skip the broil step for this pizza, as it tends to scorch the garlic. Use tongs or a fork to slide the pizza from the pizza steel or stone onto a large plate. 

6. Top the pizza with the grated cheese and drizzle a small amount of extra-virgin olive oil over it, and serve whole or sliced.

Most helpful customer reviews

15 of 15 people found the following review helpful.
Foolproof Dough
By D-Form
I make a lot of pizza at home and have been scooping up every new pizza book available. Every pizza book offers something different whether it’s a philosophy on dough, creative toppings or just a good ol’ history lesson. This book, “The Elements of Pizza” by Ken Forkish does a bit of each and is very successful. Ken Forkish is the owner of Ken’s Artisan Bakery, Ken’s Artisan Pizza and Trifecta Tavern, all located in Portland, OR. For this book, he tried to leave his knowledge behind and traveled to Italy to meet with true pizza masters. In the end I feel like he developed his own philosophy on pizza which mixes his knowledge of baking with their knowledge of pizza.

The heart of this book is the dough, as it should be in a pizza book, and it offers 12 different recipes for dough. What I really enjoy is that many of the dough recipes are for similar “New York” or “Neapolitan” style but they vary in the amount of time needed to make them. There are doughs that range from a few hours “I Slept In But I want Pizza Tonight” to a few days “Overnight Levain Pizza”. There are also recipes for pan pizza, bar pizza, Al Taglio and Gluten Free dough. The dough recipes are simple and use only water, salt, dried yeast and flour. Some recipes require a starter which is made with the same ingredients.

Prior to the dough section of the book there are five chapters, “The Soul Of Pizza”, “Pizza Styles”, Eight Details for Great Pizza Crusts”, “Ingredients & Equipment” and “Methods”. The “Soul of Pizza” really touches on the history and philosophy of pizza making in Italy and the Eastern United States. I really enjoyed this section of the book, the insight provided by his visits to some of the best pizza places in Italy is priceless. After reading about one of his visits I was visualizing the awkwardness he felt in the 15 minutes while getting schooled by an Italian master. This book does exclude any major discussion of California or Chicago deep dish style pizza.

The next section describes (in about a page for each pizza) what to expect when you cook each type of pizza. Each style is concluded with bullet points talking about the desired results for the crust, sauce, etc. This may be the first book that dedicates any space to American Bar Pizza, which is a pizza with no outer layer of crust.

Chapter 3 is where the author really starts to define his own pizza philosophy which has a huge focus on crust. The eight tips for great crust discuss topics such as hydration, time, temperature, salt, mixing and climate. The brief narrative on hydration really helped me understand why my previous pizzas were coming out so different when using my home oven vs. my outdoor oven.

The methods sections is very helpful and describes each of the steps used to make the pizzas. The key steps are shown in photographs and describes in narrative form. While making my first dough I found myself turning to this section over and over as I worked through the recipe. For some folks there could probably be more pictures but the pictures included are of the most important parts.

I tested the “24- to 48-Hour Pizza Dough” recipe and was sort of scared at first. The dough was extremely sticky to work because of the 70% hydration level. I followed the instructions closely from mixing, kneading and shaping and the dough stayed pretty sticky the whole time. Mr. Forkish isn’t really scared of adding extra flour to the mix to keep it less sticky but I was tentative due to some previous pizza books I’ve read. After the 2nd fermentation and letting the dough warm up for 90 minutes I found that it was no longer sticky (I increased my extra flour at this point) and it was a pleasure to work with. It stretched so easily and basically shaped itself. In other books I’ve had trouble getting my dough to stretch to the listed size (even after weighing my dough balls) but this dough actually exceeded the size, and was hanging over the edge of my pizza peel. I made the dough using King Arthur Flour.

The dough I created resulted in three dough balls, I used two and cut the third in half to let my kids make their own pizzas. For the first pizza we made the Margherita and Arugula and followed the recipe closely. Our second pizza was a made up concoction of smoked gouda, mozzarella and caramelized onions. The kids made a pizza with tomato sauce, olive oil, soppresata, and olives and one without sauce.

The author uses a pizza stone or baking steel and utilizes a combo of the oven and broiler in all the recipes. Unfortunately our oven does not have a broiler and the temp maxes out at 50F less than his recommended cooking temp (our oven is not normal). We did use a baking stone placed in the middle of our oven and we heated the oven for an extended time. We prepared the pizza on a wooden peel and slid it easily onto the stone (I have had a lot of practice). The pizza was finished in about 6 minutes. The crust was beautiful, although not as deeply brown as those in the book, airy, the bottom was thin and crisp. Although crisp it was foldable. The texture of the crust was perfect. The flavor of the dough was above average but I think using a longer fermented dough could elevate it to great. As I mentioned before the dough was extremely easy to work with. My 5 & 7 year old children both stretched and made nice looking mini pizzas.

Although my review commented mostly on the dough aspect of this cookbook the actual pizza recipes all look really great. There are over 35 recipes ranging from Italian, New York, Ken’s Pizza Classics, Flatbreads, Vegetables and Other. The recipe section (and the rest of the book) are filled with delicious looking photos.

Overall I would recommend this book to a pizza maker of any level. I really enjoyed the pizzas we made from this book and am going to make one of the longer fermented dough recipes soon. The tidbits of information that Ken Forkish adds into many sections about hydration, oven temperature and fermentation make this book worth having in my collection. The recipes and photos make it a pizza book I’ll use often.

I received this book from Blogging for Books for this review.

18 of 19 people found the following review helpful.
Genius guide to making perfect pies at home
By Kat L
The Elements of Pizza is formatted fairly similarly to the author's previous masterpiece: Flour Water Salt Yeast. There is a very lengthy introduction covering the soul of pizza (at least as it relates to the Naples, Rome, and New York regions as well as American pan/bar pizza and flat breads). If you're hoping for a book that covers Sicilian pizza or Chicago-style pizza or St. Louis-style pizza, then this is not the book for you (or at least, you'll need another one). Ken focuses on a few pizza styles and dives into what makes them so great and how to recreate them in your home kitchen. Ken's advice spans 40 pages of text and accompanying photos, wherein he explains the key ingredients for making great pizza, the necessary equipment, and the right methods for working with pizza dough. His explanation of the two techniques for loading pizza onto the stone from the peel is both humorous and brilliant - here's hoping it helps me not botch the first pizza of the night like I normally do.

As far as the actual recipes go, there's a fair amount of diversity in both dough recipes and topping suggestions. A couple of the recipes are almost identical to their sibling recipe from Flour Water Salt Yeast (at least the Saturday and Overnight doughs), but with at least one difference. Ken writes that he does not follow the autolyse process he promoted in FWSY given the traditions of pizza-making. He's modified his sauce recipes slightly too and none of the various topping recipes except the Margherita overlap. Also - there is one gluten-free dough recipe, with a great discussion on how the flour brand/mix can affect the final dough.

Ken's instructions on how to assemble and bake a variety of pizzas and flatbreads are clear and encouraging. You might be a little anxious about turning your oven up so high (550 F) - his books are the first I've read calling for that high a temperature. However, his method works and yields sublime pizzas. Definitely a must read for anyone who wants to learn more about the art of pizza making and dough chemistry. Even if all you're looking for is the "I slept in but I still want pizza" recipe plus the right baking method, this cookbook is worth every penny.

13 of 14 people found the following review helpful.
Gorgeous Book, Delicious Pizza, So Much Variety!!! And finally authentic Italian dough!
By whiterabbit
The first thing that stands out about this book is the helpful way in which the sections have been arranged. There is an absolutely gorgeous introduction chapter called appropriately The Soul of Pizza, and for the first time when reading a cookbook I found myself immersed in a wonderful story of pizza and the regions of Italy that take pizza to levels of yummy perfection. It is a carefully researched and beautifully written story and I actually read it all the way through (something I never do with cookbooks). I guess that is because The Elements of Pizza is actually much more than a cookbook. It embraces all things pizza, not least of all pizza's Italian origins and the wonderful culture it arose from. Ken Forkish does an amazing job of capturing the beauty of the Italian country (amazing amazing photography wow), and the skill and dedication of pizza artisans there who have been perfecting their skill for generations with loving dedication. His descriptions of the consistency of crusts and the various regional tastes is nothing short of miraculous. I mean I could really imagine the taste and texture of the pizza. It is a mouth-watering and very inspiring journey into the world of pizza.

Instead of finding a bunch of pizza recipes attached to a couple dough recipes, as in most recipe books, I discovered in this book a whole chapter talking about nothing but dough. And by that I mean to say there are 12 different pizza dough recipes plus one gluten-free pizza dough recipe. They are divided into helpful categories based on time it takes to make the doughs, starting with 5 fairly fast doughs, followed by refrigerated doughs that take 24, 48 or 72 hours respectively, followed by a couple naturally-leavened doughs, and then some more specialty doughs. In other words, this chapter alone has taught me all I need to know about every pizza dough I could ever want to make. Wow. I am absolutely delighted. Big smile on my face. It takes all the confusion and uncertainty out of the process and helps one master the whole world of pizza dough in short order. I am sure it will take lots of practice to actually master the making of the doughs, but at least here there is a clear and solid foundation to build on. I just love it!

I also love the subsequent chapter that is divided into sections, to give pizza recipes specific to each region. It starts with recipes that are true to Italian and/or Italian-style pizza. Followed by New York style recipes, and then a section of Ken's own artisan creations, and then specialty recipes, some Trifecta flatbreads, and then vegetable and other recipes. This amazing and comprehensive chapter starts with a bunch of recipes for pizza sauce alone, including 2 ways of making basic tomato sauce, FWSY sauce (Flour Water Salt Yeast), Vodka sauce, and New York pizza sauce.

There is a whole chapter dedicated to talking about details for making Great Pizza Crust... an extremely helpful resource... with beautiful photos. I feel like it is an actual pizza-making class, at a height I could only previously dream of attaining. Ken Forkish makes it seem so simple and elementary. It is very well written and an invaluable resource. Again, a beautifully strong foundation with which to begin a pizza making journey... practice will make perfect, I trust. Honestly, even my most scatterbrained attempts at making pizza have been delicious and yummy. One can hardly go wrong with pizza. It is a food of the gods.. hehe... but this book is something else. It will take your pizza skills to new levels and enable great control over the crust consistency and texture and taste. This is something I had not mastered before. And this book gives such a variety of different styles and types of dough that I will never again be stuck making just the one kind of pizza, as I have been. The taste and consistency of the dough is shown to be the real king in pizza, more so than the toppings themselves. The toppings are wonderful in this book and beautifully varied. But the dough is really what I am excited to work with here. And I can't wait to compare side by side the different tastes of Italian vs New York style pizza, both of which I have always loved.

In conclusion, this book is really not to be missed by any pizza lover. It is comprehensive, beautifully presented, and the photography is plentiful and stunning. it will teach and inspire anyone, I think, to delve into the exciting world of pizza making. And it gives a passionate and loving history of the art, with a detailed study of pizza making in Italy. Ken Forkish actually went there and worked and talked with some of the greatest pizza artisans in Italy. And it's all in this book, with photos of the pizzaiolos (pizza makers) that he talked to, and photos of their establishments. And some really inspired shots of Naples too. This is the most passionate, authentic, helpful, delicious book on pizza I have ever seen!

PS: FYI ...My pizza making, personally, is in a 30" Viking gas oven, and more recently in a Uuni 2 wood-fired (900F) pizza oven (amazing birthday present thank you dear hubby). The Uuni 2 bakes pizza super fast so the times of baking have to be adjusted accordingly... Great for the thinner crust pizzas

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Handbook of Corrosion Engineering 2/E, by Pierre Roberge

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THE MOST COMPLETE, UP-TO-DATE CORROSION CONTROL REFERENCE

Fully revised throughout, Handbook of Corrosion Engineering, Second Edition discusses the latest advances in corrosion-resistant materials, methods, and protective coatings. This comprehensive resource covers all aspects of corrosion damage, including detection, monitoring, prevention, and control. Written by a world-renowned expert on the subject, the book helps you to select materials and resolve design issues where corrosion is considered a factor. Understand, predict, evaluate, mitigate, and correct corrosion problems with help from this authoritative guide.

Coverage includes:

• Aqueous corrosion
• High-temperature corrosion
• Atmospheric, water, seawater, soil, concrete, and microbial environments
• Modeling, life prediction, and computer applications
• Identifying and inspecting corrosion failures
• Corrosion maintenance through inspection and monitoring
• Corrosion testing
• Selection and design of engineering materials
• Protective coatings and corrosion inhibitors
• Cathodic and anodic protection

• Sales Rank: #970614 in Books
• Brand: Brand: McGraw-Hill Professional
• Published on: 2012-07-10
• Original language: English
• Number of items: 1
• Dimensions: 9.20" h x 1.80" w x 6.10" l, 3.05 pounds
• Binding: Hardcover
• 1088 pages

Features

• Used Book in Good Condition

About the Author

Pierre R. Roberge, Ph.D., has worked as a research scientist for different industries on subjects related to the performance of materials in service or to the production of energy with electrochemical power sources (fuel cells, batteries). He is currently a professor at the Royal Military College of Canada where he teaches courses in materials engineering, corrosion engineering, and electrochemical power sources. Dr. Roberge is the author or co-author of 98 scientific publications in journals and books as well as 160 papers in conference proceedings. He is the author of Corrosion Engineering; Principles and Practice, Erosion-Corrosion Testing, and other books. Dr. Roberge is a distinguished member of the National Association of Corrosion Engineers' National Press Council.

Most helpful customer reviews

3 of 3 people found the following review helpful.
An excellent masterpiece
By Rajiv Edavan
Handbook of corrosion enginneering is an excellent peice of work by Pierre R Roberge. This covers almost the entire gamut of the subject in very good details and the explanations are very lucid. The texts are supported by excellent diagrams and photographs. A must book for all practicing corrosion engineers.

1 of 1 people found the following review helpful.
Good book to have
By Fabio D. Pannoni
Are you a corrosion scientist ou corrosion engineer? This general book wil be of help to you. It comprises a lot of issues, however, it's important to point out that no one goes deep. If you need to understand electrochemistry a little bit more, or mechanisms in details, it's better to search another book. Anyway, this book is a good reference to have.

0 of 0 people found the following review helpful.
Very Comprehensive Text
By M. K.
It is very thorough on many subjects of corrosion. It helped me understand the very many subtleties of galvanic corrosion in the presence of salt water and the possible ways to reduce it.

I liked that it covered corrosion of many different engineering materials beyond steel.

See all 4 customer reviews...

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[N708.Ebook] Ebook TangleEasy Wildlife Designs: Design Templates for Zentangle(r), Colorists, and More, by Ben Kwok

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This book offers an inky world of intricately realized artwork for aspiring coloring book artists. Each of these 30 hyper-detailed and exquisitely rendered illustrations is designed to pull the viewer in and hold them hostage! The more you look at these beautifully detailed pen-and-ink illustrations, the more the image unfolds into greater and greater details. TangleEasy Wildlife is printed on quality, heavyweight paper, micro-perfed for easy removal and framing. With no copyright restrictions, readers have explicit permission to create based on these templates, and can sell or distribute their artwork thus made without restriction or fear of infringement.

• Sales Rank: #419734 in Books
• Brand: Design Originals
• Model: 434080
• Published on: 2015-09-01
• Original language: English
• Number of items: 1
• Dimensions: 10.70" h x .40" w x 8.40" l, .73 pounds
• Binding: Paperback
• 72 pages

Features

• FOX-5562
• 9781497200272
• Brand New Item / Unopened Product
• Design Originals

From the Back Cover

Awesome Animals to Color, Tangle & InspireCreate something amazing with these ready-to-use animal templates! Inside this book are 32 captivating wildlife designs to color, pattern, and inspire. Use these beautiful beasts for simple coloring enjoyment, or fill them with tangles and other patterns to make your own new Zentangleinspired masterpiece. From koala bears and kangaroos to lizards, leopards, and llamas, these versatile templates allow you to produce stunning original art, even if you re just a beginner and can t draw like a professional. You ll find expert advice here on coloring and patterning techniques, along with a gorgeous gallery of inspiring finished pieces. TangleEasy Wildlife Designs is printed on quality, heavyweight paper, microperforated for easy removal and framing. Visit www.TangleEasy.com for new designs and updates! Ben s templates are beautifully drawn and offer a relaxing and inspiring way to make them your own by adding your favorite tangles and colors. Thanks, Ben, for sharing your artistic genius with us! Marie Browning, CZT, author of Time to Tangle with Colors, Brush Marker Magic, and Pencil Magic"

About the Author

Author Ben Kwok (a.k.a. BioWorkZ) is a young L.A. based professional graphic artist. Working as an apparel designer, BioWorkZ has developed his own highly original hand-drawn illustration style, characterized by exquisitely rendered, artistically polished, ornate detail. His distinctive illustrations evoke the popular Zentangle® drawing method, with crossover appeal for that audience. He maintains a large presence on social media, and draws large followings on Facebook, Instagram, Bechance, and Deviantart. His client list includes Red Bull, Converse, and Lucky Brand.

Most helpful customer reviews

7 of 7 people found the following review helpful.
Awesome tangle coloring book of animals
By KattB55
Awesome tangle coloring book of animals. First part of the book are colorful finished designs of the animals. Back part of the book are patterned designs for you to create tangles. Beautifully illustrated!

7 of 7 people found the following review helpful.
This books is beautiful done. It not only contains templates for zentangles ...
By Emily LaRose
This books is beautiful done. It not only contains templates for zentangles but also includes examples, ideas and inspirational quotes. I love it!

6 of 6 people found the following review helpful.
Best Zentangle Art Book Ever
By Southern Lady
This is the best book for Tanglers' to add their own spin to art. The paper quality is excellent, the designs are fantastic and I just wish there were more of his books to chose from to add to my collection. I would definitely purchase this Zentangle book again.

See all 42 customer reviews...

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[S164.Ebook] Ebook Download American Heritage Dictionary of the English Language, Fifth Edition, by Editors of the American Heritage Dictionaries

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You are your words. Make the most of them!

The American Heritage® Dictionary of the English Language is the premier resource for anyone who wants to know precisely what words mean, where they come from, and how to use them effectively. It is renowned for presenting accurate and comprehensible definitions, etymologies based on the latest research, and authoritative usage guidance from the celebrated American Heritage® Usage Panel.

The fifth edition of the dictionary, published in 2011, included 10,000 new words and senses, as well as 4,000 new full-color images. This comprehensive update continues the tradition of exhaustive research and thorough review. Nearly 1,000 revisions to definitions and etymologies, 100 new words and senses, updated charts and tables, and new usage advice make this version the most current print dictionary of its size available today.

The American Heritage® Dictionary combines clear, precise defintions with useful features that make it easier to choose your words and express yourself clearly. Your words really do define you. Make the most of them with the guidance of this respected work of reference.

• Sales Rank: #26107 in Books
• Published on: 2016-03-22
• Released on: 2016-03-22
• Original language: English
• Number of items: 1
• Dimensions: 11.00" h x 2.58" w x 8.50" l,
• Binding: Hardcover
• 2112 pages

About the Author
The Editors of the American Heritage Dictionaries are trained lexicographers with a varied array of interests and expertise. Most of the editors hold graduate degrees, and several have degrees in linguistics or in the history of the English language. All the editors familiarize themselves with the vocabulary in specific subject areas, collect materials on new developments and usage, and work in association with consultants to ensure that the content of our publications is as accurate and up-to-date as possible.

Most helpful customer reviews

46 of 47 people found the following review helpful.
still an excellent dictionary, but fewer interesting side notes
By R. M. Sills
The American Heritage Dictionary of the English Language has been my favorite dictionary for many years. I just bought the fifth edition (2084 pages), and still have the first (1550 pages) and fourth (2074 pages). In this review, I'll discuss two items -- the entries themselves, and the side notes for various words.

For the entries, I looked at a short section near the word "dictionary." Compared to the fourth edition, the fifth edition dropped "didapper" (a type of grebe) and added "dicyclomine" (a medical drug); this reflects a greater emphasis on technical words. (This continues a trend that has been occurring since the first edition -- dropping "Dictograph" and "Didache" and adding "dictyosome" and "didanosine.")

To me, the outstanding feature of the American Heritage Dictionary has been the side notes -- not just synonyms, but also usage notes, word histories, etc. Unfortunately, in this respect, the fifth edition is considerably weaker than the fourth.

In the L section through "limbo", the fourth edition has 24 words with side notes (excluding synonyms), but the fifth edition has only 13. That is, about half of the old side notes are gone. The fifth edition no longer has a word history for "lemon", a usage note for "lifestyle", or a regional note for "lightning bug." There is also a small reduction in the number of words with synonyms.

These side notes made the American Heritage Dictionary fun for browsing, and the fifth edition is much weaker in this regard than the fourth. It's still an excellent dictionary, but less interesting and enjoyable than the previous edition.

120 of 127 people found the following review helpful.
Indispensable!
By Linda
I tutor elementary students in language arts and am a substitute teacher; the AHD Fifth edition was a replacement for my outdated AHD Third edition. I don't own electronic gadgets and, unlike another reviewer who wasn't happy thumbing through a seven pound tome (my scale registered the book at eight pounds, if that's important), I use my dictionary almost daily. The fifth edition includes color images; the guide words and entry words are printed in a nice blue. I would have liked a dust jacket, but the binding is study and will withstand frequent use with minimal wear and tear (though the light fabric may suffer from fingerprints). Have to admit I shook my head in bewilderment at some of the new entries, especially "ginormous" and "conversate."

Learning/education is a lifelong process, and a dictionary is as essential to a home as plumbing and electricity! Instead of purchasing new software for that gaming device or a ginormous TV for the family room, consider purchasing the American Heritage Dictionary for a holiday family gift instead. It's affordable, will last a lifetime, and may even become a family heirloom!

2 of 2 people found the following review helpful.
Don the Baptist
By Don the Baptist
A review by Don the Baptist of “The American Heritage Dictionary of the English Language. Fifth Edition”. While I usually do not write book reviews without reading the text in its entirety, this is an exception to said rule.

I have had this dictionary for about three months, and I am completely satisfied. The user will find an abundance of full color photos throughout the text. In fact, it is easy to look-up one word, and then get stuck reading the definitions of other words. This never happened with my other “jumbo” dictionaries.

Unique to this work are “word histories” and “usage notes” which I find to be both helpful and interesting.

Lastly, with over 2,000 pages, the information that you want is probably within its pages.

Again, I am satisfied with my purchase.

See all 172 customer reviews...

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