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• Sales Rank: #164704 in Books
• Brand: Brand: Oxford University Press, USA
• Published on: 2013-03-01
• Original language: English
• Number of items: 1
• Dimensions: 8.20" h x .50" w x 11.60" l, 1.05 pounds
• Binding: Paperback
• 176 pages

Features

• Used Book in Good Condition

About the Author
Jette Hannibal is a Senior Examiner in IB Psychology.

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4 of 4 people found the following review helpful.
A MUST-HAVE for IBPsych teachers and their students: I ...
By mette morell gjerløff
A MUST-HAVE for IBPsych teachers and their students: I have taught IB Pscyh since 2011, and I must say that my life became considerably easier when this Study Guide was published! It has all the studies you need to cover the syllabus, and every study is thoroughly explained, and includes evaluative points as well as discussions. Each unit is corresponds to a Learning Outcome, which provides transparency and overview for the students as well as for the teacher. Make sure the students know, however, that they must also read the Course Companion that goes with the Study Guide in order to benefit fully from the material.

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It is very helpful and easy to follow
By Sharon
The standard study book for this course. It is very helpful and easy to follow. If you have no background you would be able to use this but it would not be as helpful as it does not go in to any great detail and provides very little background knowledge. To be used as a study guide however, it is very useful.

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• Published on: 2006-03-15
• Original language: Spanish
• Dimensions: 6.10" h x 1.97" w x 9.06" l,
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I doubt not but the title of this book will amuse some of my reading friends a little at first; they will make a pause, perhaps, as they do at a witch's prayer, and be some time resolving whether they had best look into it or no, lest they should really raise the Devil by reading his story.

Children and old women have told themselves so many frightful things of the Devil, and have form'd ideas of him in their minds, in so many horrible and monstrous shapes, that really it were enough to fright the Devil himself, to meet himself in the dark, dress'd up in the several figures which imagination has form'd for him in the minds of men; and as for themselves, I cannot think by any means that the Devil would terrify them half so much, if they were to converse face to face with him.

It must certainly therefore be a most useful undertaking to give the true history of this Tyrant of the air, this God of the world, this terror and aversion of mankind, which we call Devil; to shew what he IS, and what he IS NOT, where he IS, and where he IS NOT, when he is IN US, and when he IS NOT; for I cannot doubt but that the Devil is really and bona fide in a great many of our honest weak-headed friends, when they themselves know nothing of the matter.

• Sales Rank: #1167071 in eBooks
• Published on: 2010-03-14
• Released on: 2010-03-14
• Format: Kindle eBook

About the Author
Daniel Defoe was the author of "Moll Flanders "and "Robinson Crusoe".

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1 of 1 people found the following review helpful.
RED HOT CLUB
By Hangman
Great book this was originally written anonymously by Daniel Defoe. This is the devils account of certain stories and events in The Bible. Defoe as The Devil also rails against Milton's Paradise Lost in a very comical way. Fortunately a few friends and I read an antique copy of the book once a week together. We laughed and discussed certain paragraphs and the meanings. Our copy was written in Old English and added to the fun and challenge. The telling of Lucifers dealings with Eve was probably my favorite chapter in the book. Reading Defoe's account made me want to read Milton's poetic & prosaic, Paradise Lost. If this is you sort of thing you definitely will enjoy this in eBook too!

1 of 1 people found the following review helpful.
This book is outstanding for a person that is interested ...
By Barry E. Jackson
This book is outstanding for a person that is interested in finding out true interesting forgotten facts that are not taught. This information is vital to combating the adversary.

1 of 2 people found the following review helpful.
History of the Devil
By LMH
This book has a lot of interesting information and history. However, there are parts where the author seems to indicate that all that occured in the past was on a path to where we are now, and that where we are now is the final stop in Mankind's theological development. The book is a bit skewed to Christian ideals being the only true ones. At least, that is what I perceived. I wish I could point out to the author that perhaps where we are now is just another milestone on a longer path. At any rate, there were many jewels in this book and it was educational and thought provoking.

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Don Kulick's book is an anthropological study of language and cultural change among a small group of people living in the Sepik region of Papua New Guinea. He examines why the villagers of Gapun are abandoning their vernacular in favor of Tok Pisin, the most widely spoken language in Papua New Guinea, despite their attachment to their own language as a source of identity and as a tie to their lands. He draws on an examination of village language socialization process and on Marshall Sahlins's ideas about structure and event.

• Sales Rank: #791107 in Books
• Brand: Brand: Cambridge University Press
• Published on: 1997-04-28
• Released on: 1997-04-24
• Original language: English
• Number of items: 1
• Dimensions: 8.98" h x .71" w x 5.98" l, 1.20 pounds
• Binding: Paperback
• 336 pages

Features

• Used Book in Good Condition

Review
"An excellent guide to the cultural logic and sociopolitical contradictions of language loss." Language

"Kulick displays formidable talents as both ethnographer and linguistic investigator." Anthropological Linguistics

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0 of 0 people found the following review helpful.
Tribal times...
By drD
This book is really fascinating, although a bit outdated. Personally I'd like Kulick to update this thing (if he did I'd give it a 5).

This book goes into detail about a particular tribe in New Guinea, from their rituals, religious life, to their interactions (while limited) with outsiders. Mainly it talks about how their society is changing because of their desire to modernize, which, because of their limited interaction with the outside world had (at the time) caused them to have very interesting religious beliefs.

Its a classic, and probably one of the best anthropological books I've read thus far.

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Wiley—Teubner Series Advances in Numerical Mathematics Editors Hans Georg Bock Mitchell Luskin Wolfgang Hackbusch Rolf Rannacher A Review of A Posteriori Error Estimation and Adaptive Mesh-Refinement Techniques Rüdiger Verfürth Ruhr-Universität Bochum, Germany Self-adaptive discretization methods have gained an enormous importance for the numerical solution of partial differential equations which arise in physical and technical applications. The aim of these methods is to obtain a numerical solution within a prescribed tolerance using a minimal amount of work. The main tools utilised are a posteriori error estimators and indicators which are able to give global and local information on the error of the numerical solution, using only the computed numerical solution and known data of the problem. Presenting the most frequently used error estimators which have been developed by various scientists in the last two decades, this book demonstrates that they are all based on the same basic principles. These principles are then used to develop an abstract framework which is able to handle general nonlinear problems. The abstract results are applied to various classes of nonlinear elliptic partial differential equations from, for example, fluid and continuum mechanics, to yield reliable and easily computable error estimators. The book covers stationary problems but omits transient problems, where theory is often still too complex and not yet well developed.

• Sales Rank: #16915726 in Books
• Published on: 1996-05-28
• Original language: English
• Dimensions: 9.90" h x .60" w x 6.85" l,
• Binding: Hardcover
• 134 pages

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Renowned chef David Thompson first went to Thailand by mistake: a holiday plan had to be changed at the last minute, and he ended up in Bangkok, where he was seduced by the people, culture, and cuisine. Since that fateful trip some 20 years ago, Thailand has become David's second home. Working alongside cooks who perfected their craft in the Thai royal palaces, he began to document the traditional recipes and culinary techniques that have been handed down from generation to generation.

The result is THAI FOOD, the most comprehensive account of this ancient and exotic cuisine ever published in English. David writes about Thailand and its food with an easy erudition, encouraging readers to cook and experiment, while simultaneously fostering a respect for the food and its stewardship through the ages. Although all the classic, well-loved recipes are here, this magnum opus features hundreds of lesser-known but equally authentic and delicious Thai dishes that will inspire cooks to go beyond green curry chicken and Thai fish cakes. David's passion and conviction are infectious; complemented by Earl Carter's superb photography, THAI FOOD captures all aspects of the dynamic Thai culture and cuisine.

• Ten years in the making, this groundbreaking work is one of the cookbook publishing events of the decade.

• The author's London restaurant, nahm, received a Michelin star in 2002, making it the first Thai restaurant to receive such an honor.

• Photographed at David's restaurants in Sydney and London, and on location in Thailand, Earl Carter's superb images capture both the essence of Thai food and its rich cultural milieu.

  Awards2003 James Beard Award Winner

2003 IACP Award Winner
Reviews
“Stands out, dauntingly massive, brilliantly magisterial, and, at the same time, bustling with charm, observations, life.”
—Saveur
 “[S]et a new standard for Asian cookbooks.”—Saveur (Top 100 Home Cook Edition)

• Sales Rank: #110750 in Books
• Published on: 2002-08-27
• Released on: 2002-08-27
• Original language: English
• Number of items: 1
• Dimensions: 9.80" h x 1.70" w x 7.10" l, 4.10 pounds
• Binding: Hardcover
• 688 pages

Amazon.com Review
"Thai cooking is a paradox," writes Australian restaurateur David Thompson in his comprehensive and thus aptly named Thai Food. "It uses robustly flavored ingredients--garlic, shrimp paste, chilies, lemongrass--and yet when they are melded during cooking they arrive at a sophisticated and often subtle elegance." Pursuing this transformation in depth, his book presents hundreds of recipes that celebrate the Thai meal while exploring its historical and cultural context. Readers will delight in the wide selection of authentic dishes like Duck and Spring Onion Soup, Grilled Beef Salad, and Green Chicken Curry with Baby Corn, and relish Thompson's vast appreciation of his subject. Though the recipes are straightforward and workable once ingredients are assembled and techniques understood, those new to Thai cooking may want a less rigorous introduction to the subject. However, anyone with an appetite to explore it on Thompson's terms will benefit immensely.

Beginning with an exploration of Thailand's history and culture, the book then presents an extended section on rice, the centerpiece of the Thai meal. The "cookbook" follows, with a systematic introduction to the Thai kitchen, ingredients, and equipment. The chapter "Food Outside the Meal" is devoted to Thai snacks and vendor food, such as Stir-Fried Crisp Fish with Holy Basil. Noodle dishes include an exemplary pad thai, and sweet dishes like Grilled Bananas with Coconut Cream and Turmeric are also offered.

Readers should know that the recipes, published primarily for an Australian audience, give ingredients in a mix of metric and American measurements and/or with nonmetric equivalents, and that nomenclature is also sometimes foreign ("minced" for "ground" meat, for example). With photos throughout, the book sets a standard for Thai cookbooks to come while helping many cooks achieve the true, richly exotic cuisine. --Arthur Boehm

From Publishers Weekly
This collection of Thai cooking lore, history and recipes can be as daunting as it is comprehensive. A description of the country, its various socioeconomic groups (called muang) and its culinary history is lengthy and perhaps a little too in-depth. While Thompson's enthusiasm for his subject is palpable, readers may be anxious to get to the actual recipes, but the first one does not appear for nearly 200 pages, after an essay on Thai superstitions and a glossary of ingredients such as bai yor, a tobacco-like plant, and dried lily stalks. The recipes are thorough and authentic, and while they call for many items that may be hard to find, Thompson good-naturedly provides alternatives to most of them. Thailand's signature strong flavors are in evidence in dishes such as Bream Simmered with Pickled Garlic Syrup and a Salad of Pork, Young Ginger and Squid. Recipes are divided sensibly into soups, curries, salads and the like, but one chapter simply titled "Menus" contains various dishes that work together to form a traditional Thai meal (menus such as one that includes Prawn and Lemongrass Relish; Egg Mousse with Pineapple, Corn and Salted Duck Eggs; and Deep-Fried Bean Curd with Crab, Pork and Spring Onions are intriguing). A chapter on snacks and street foods offers additional tasty choices such as Rice Cakes with Chili, Prawn and Pork Sauce and Egg Nets, lacy crˆpe-like wrappers created by drizzling beaten egg into a hot wok that are stuffed with a pork and shrimp mixture. The dessert chapter also provides instructions for creating Smoked Water, flavored using a special candle with a wick on both ends.
Copyright 2002 Cahners Business Information, Inc.

From Library Journal
Thompson, an Australian chef with two Thai restaurants in Sydney, opened Nahm in London last year; shortly thereafter, it became the first Thai restaurant ever to receive a Michelin star. Somehow, he also found the time to write this huge, exhaustively researched book, focusing especially on Thai cuisine of the late 19th century, when, he believes, Thai cooking "reached an apex." Although he explores regional and peasant cooking as well, the only recorded recipes of the time are from the upper classes and those associated with the Siamese court, and Thompson has translated and adapted many of those recipes. The first section of the book provides detailed cultural and social history and a guide to the regions and regional cuisines of Thailand. Then a detailed glossary of ingredients and a guide to techniques introduce the hundreds of recipes. These are grouped into chapters on relishes, soups, curries, salads, and sides, followed by one of menus with recipes. Chapters like "Food Outside the Meal"-snacks or street foods and desserts-complete the book. Su-Mei Yu's Cracking the Coconut is an excellent introduction to Thai home cooking, but Thompson's culinary history/cookbook is unique and will be an important purchase for any Asian cookery collection.
Copyright 2002 Reed Business Information, Inc.

Most helpful customer reviews

2 of 2 people found the following review helpful.
Not quite the recipes you would expect
By bleuSD
I have not cooked anything from this book yet. My review is just on the collection of recipes itself. Reading the intro, the author says that he found these recipes in cookbooks and memorial books. I read through the recipes in the book to my mom (my parents are both Thai). She only recognizes about half of the recipes. Thinking about where the recipes came from, if I found a recipe in a memorial book (little booklets about the life of the deceased given out at Thai funerals), I would think that this is someone's personal recipe. It may not be a dish that is known outside the person's family. It would be like a foreigner who finds a recipe for a cookie that had walnuts and dried cranberries in them, then compiled a big cookbook about American food and sold it in his country. If you didn't know what some of the common American cookies are you would think you found the recipe for an American cookie (it is and it isn't). The recipe does include Thai ingredients but some of the recipes are very obscure. One positive that I can think of is that this book includes recipes for sauces and condiments.

If you are looking for a thai cookbook with recipes for popular dishes found in thai restaurants, you are better off buying his Thai Street Food book. (This book includes only a few popular thai dishes. However, there are a good amount of recipes for sauces and condiments in here). If you want to go off the beaten path, this book is for you.

3 of 3 people found the following review helpful.
100% authentic Thai recipes
By Jess
Talk about a phonebook! This cookbook has it all (Thai recipes that is). Be aware that the recipes are fairly complex and require a prior knowledge of Thai cooking (I refer to it as my 'blackbelt' Thai cookbook), but make no mistake these recipes are very authentic (can't say the same for 90% of Thai cookbooks I've seen) and there are an endless amount of recipes too choose from.

I would have liked for the recipes to have a few more details in them, and more pictures of the dishes too. However, I bought this book because i wanted authentic Thai food recipes and it certainly does not disappoint in that regard.

5 of 5 people found the following review helpful.
An Encyclopedic Treatise...
By UnfilteredDregs
This book is an encyclopedic treatise on Thai cookery.

It is daunting. Not easily approachable for the impatient. There is no instant gratification to be found within these pages.

What you will get:

Amazing insight into the culture and history of Thailand and how it has informed the cuisine.

The reason why Thai food has evolved as it has with amazing insight into the wherewithal of the techniques involved.

This book will teach you how to cook Thai food as the Thai would have you do it.

An excellent source of education with which to truly learn what it means to cook in the way of the Thai people.

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SUCCEEDING IN BUSINESS WITH MICROSOFT ACCESS 2013 prepares your students to solve business problems by moving beyond the basic "point and click" skills to think critically about realistic business situations. When students combine software analysis with their own decision making abilities, they are more likely meet any business challenge with success. The Succeeding in Business Series emphasizes problem-solving, critical thinking, and analysis - challenging students to find efficient and effective solutions.

• Sales Rank: #184820 in Books
• Published on: 2014-02-05
• Original language: English
• Number of items: 1
• Dimensions: 9.00" h x 1.00" w x 7.20" l, .0 pounds
• Binding: Paperback
• 640 pages

About the Author
Sandra Cable is the author and co-author of numerous books with Course Technology. Her books include both introductory and advanced levels of Microsoft Excel and Access. The author holds a doctorate in Education from Texas A&M University - Commerce. In addition to working full-time for an international corporation in Dallas, TX, she volunteers to teach at seminars and in classrooms promoting simple approaches to using computer applications.

Most helpful customer reviews

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Great Resource
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I am glad that I could get this book at such a ...
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