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John Howard Standen has developed a method of painting portraits over a 30 year period. The technique involves learning 29 steps and this manual illustrates, explains and demonstrates each of the steps in a clear and well-ordered way.'

• Sales Rank: #180310 in Books
• Brand: Brand: North Light Books
• Published on: 1999-08
• Original language: English
• Number of items: 1
• Dimensions: .70" h x 8.86" w x 11.28" l,
• Binding: Hardcover
• 144 pages

Features

• Used Book in Good Condition

From Library Journal
These two fine books on portraiture complement each other nicely. Sanden, a true master of the genre, has created more than 500 portraits of prominent people and is considered one of the foremost teachers of the art. He has developed a 29-step method for painting a complete pictureAin just one sitting. His premier coup technique combines immediate impression and final effect. At the heart of the book are two complete demonstrations ("The Bishop" and "Nigerian Lady") wisely chosen for varieties in skin, hair, and tones. For those interested in other media and in more basic instruction, Wolf has assembled an excellent compendium of the work of more than a dozen artists and authors. Eyes, noses, and ears get individual attention, as do the different stages of life, from infancy to maturity. The book also features methods of drawing figures in motion and within a broad variety of settings. A fine multimedia and multicultural effort. Very reasonably priced, both books are highly recommended.
Copyright 1999 Reed Business Information, Inc.

About the Author
John Howard Sanden's career as a portrait artist has spanned three decades. Since moving from the Midwest to New York City in 1969, he has been called upon by more than 500 of the nation's public and business leaders to portray them in his striking painting style. (In a 1991 New York Post, popular columnist Pete Hamill said that "John Howard Sanden is the closest we have in America to fit the old role of court painter.")

Sanden is widely regarded as the foremost teacher of professional portrait methods in the world today. Founder of the Portrait Institute of New York, he has toured the nation teaching his ideas and techniques to thousands. His books and videos have extended his teaching even further. In a 1984 article in Profile, the magazine of the American Portrait Society, the Society's president wrote, "John Howard Sanden may well be the best known name in contemporary American portraiture." On May 29, 1994, the American Society of Portrait Artists presented Sanden with their first John Singer Sargent Medal for Lifetime Achievement.

Most helpful customer reviews

61 of 61 people found the following review helpful.
Discipline Combined with Talent. A Powerful Combination
By Amazon Customer
The first time I paged through this book, I was struck immediately by Sandin's obvious abilities as a portrait painter, but even more, I was enchanted with the bold crispness of his alla prima paintings and demonstrations. I so envy the confidence, technical skill, and freedom that such paintings radiate. I was also struck at once by the seeming contradictions through out the book. Could someone who looks like a doctor, paints in a tie and lab coat in a pristine, lavishly furnished studio really produce such dramatically rendered work? And then there are the 29 steps mentioned in the title. Twenty nine? Not thirty? Not twenty? And finally, the author's "Pro Mix" paint system seemed a little like a paint-by-number approach. But now, having read this beautiful book dozens of times and painted several portraits under its guidance, I can recommend it without hesitation.
Mr. Sandin has made me understand the importance of discipline in what I do as an artist. His insistance in following a routine (the 29 steps) and using predicable, tested color combinations (his pro mix system) are part of this lesson. Through out the book, he hammers on the concept, "...marshall all your concentration, alertness, and energy so that every stroke of the brush becomes part of the finished statement....concentrate all you effort upon getting it right the first time..." It took awhile and a number of readings before I begin to truely understand, but now my portraits are dramatically improved because of this approach.
As you have read in other reviews here, Mr. Sandin references his color mix system throughout the book. At first I found this inconvenient, since it was necessary to constantly turn back to the part of the book where the mixes are explained. However, this was easily solved by painting a color chart using the mixes, labelling them with his color mix names, and putting it next to my easel. He recommends this as an essential exercise, and I agree. Not only did I create a conversion chart of his mixes, but I learned a lot about cooling, warming and nuetralizing colors. I haven't bought the Pro Mix system, yet I have had great success with his color approach. Don't let this issue keep you from having this invaluable resource book.
I am painting more, and having greater success because of Mr. Sandin's emphasis on discipline in the painting process. It is a constant struggle -the urge to dabble and fuss is powerful - but I constantly remind myself of his direct and controlled process and my paintings are better and better.

51 of 51 people found the following review helpful.
This guy is good- so is his book
By n0s4a2
Within the narrow scope of portraiture for the well-to-do, Sanden is the best, and he knows how to teach; the book is as methodical as he is. And his paintings look great- the epitome of a sort of smooth and buttery '50s illustrational style, like Haddon Sundblom, but tighter- very disciplined and technically acccomplished, yet lyrical. Any objections to Sanden's seeming promotion of his "Pro-Mix" brand of paints are unfounded (that's where you order a box of pre-mixed colors made by a company which has a deal with the author). He tells you exactly how to mix the colors yourself out of the usual tubes of paint you can buy in any art store, so you can either order them pre-mixed, or do it yourself, so where's the problem? The delight of this book is looking at the step by step demonstrations of all those juicy, painterly pictures of people with lots of personality. His two hour sketches are beauties (more "artistic" than his finished commissions). I got a lot out of the book, most of which is the wisdom of the ages anyway, but stated in a no-nonsense fashion (maybe a little dogmatic in a few instances, but the guy does a certain style and he has his game down pat, so just pick what you need). Sanden's work is aimed at the tastes of those who have become CEOs, Church leaders, and heads of State, and is frankly corny (unless, like me, you are so modern you get off on that) but his revealing demos really explain the dazzling virtuosity. If you're serious about painting heads, this belongs on your shelf. In and of itself, it won't teach you to paint, but what will?

3 of 3 people found the following review helpful.
Portrait Paintings in 29 Steps
By Allan M. Malkasian
This is a very good book, with basic principles presented in a rationale manner. Especially the view of the head as a sculpture showing the values by illuminating the carved statue of the head. The full effects of this book cannot be appreciated without using the promix system, and the DVD that corresponds to the book. You need to have both of these to obtain maximum information. Overall I would rate this book and the DVD that corresponds to it as very good and informative. I am still practicing the techniques, so a complete analysis cannot be made for about one year. At this point it is worth the price of admission. This is a good book for an intermidiate level artist. This is not for a beginner. You need to know how to draw portraits first, especially with a long handled brush.

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Imagine biting into a fresh, juicy tomato straight from the vine in the middle of winter or growing a collection of succulents and cacti the coldest parts of the world. In The Greenhouse Gardener's Manual, Roger Marshall providesevery tool and technique you need to successfully grow edibles and ornamentals in a well-maintained greenhouse. Marshall  offers insight to choose the right greenhouse, create a healthy environment, start seeds and propagate, and maintain your greenhouse.
 

• Sales Rank: #36110 in Books
• Brand: Marshall, Roger
• Published on: 2014-07-29
• Original language: English
• Number of items: 1
• Dimensions: 9.25" h x 7.75" w x .75" l, .0 pounds
• Binding: Paperback
• 256 pages

Review
“This comprehensive manual boasts illustrations and full-color photos throughout. . . . An excellent resource on the subject.” —Booklist
 
“This invaluable tool will serve as an inspiring blueprint for gardeners ready to embark on the adventure of gardening for even more months in the year.” —Publishers Weekly

“Provides the nuts and bolts of designing and maintaining greenhouses for these purposes without overwhelming readers with technical minutiae.” —The American Gardener
 
“Anyone purchasing a greenhouse should read this book first. Even experienced greenhouse owners will learn valuable ideas to improve their greenhouse growing.” —Home Greenhouse Magazine
 
“Marshall’s 250-page how-to manual includes directions for 70 vegetables and 88 ornamentals, along with maintenance advice and propagation tips. With glossy color photos on every page, from artichokes to aloe, the book also has a handy chart that tells gardeners the optimum container size, bed area, temperature, germination length and planting date.” —The Jamestown Press
 
 

From the Back Cover
The ultimate guide to growing inside

A greenhouse can bring you spectacular rewards—if you know how to maximize its potential. In this easy-to-use guide, Roger Marshall covers all the basics—how to choose, heat, irrigate, and maintain your greenhouse—as well how to grow scores of popular plants, including vegetables, herbs, and fruit; ornamentals for flowers and foliage; and collectors’ plants such as orchids, bromeliads, cacti, and succulents. You’ll also learn propagation techniques, the basics of hydroponics and aquaponics, and the most effective ways of controlling pests and diseases. Don’t let that precious space go to waste—find out how your greenhouse can become a gardener’s best friend.
 

About the Author

Englishman Roger Marshall designs boats and writes about them for a living and has done so for more than forty years. But his avocation is his two greenhouses and when he is not working or traveling he can be found in one or the other. Marshall learned his gardening techniques in England before moving to Rhode Island. When he built his house in Jamestown. he created several gardens from rough overgrown land. Then he built two 300-square-foot greenhouses, one heated and one unheated.

In the heated greenhouse he has banana, key lime, lemon, orange, and a variety of other tropical fruit trees and herbs. In addition, there are many flowering plants, almost as many vegetables, succulents, and herbs as well as a hydroponic gutter around the sides of the greenhouse that yields greens all winter long.

In his unheated greenhouse, he grows greens all winter long and forces many fruits such as strawberries and rhubarb using the techniques described in this book. In summer the greenhouse switches to tropical mode and grows tomatoes, peppers, eggplants and various squash, melons and other heat loving plants.

Marshall is also editor of Home Greenhouse, the magazine of the Hobby Greenhouse Association, and a member of the Garden Writers Association, the Ocean State Orchid Association, and the Rhode Island Dahlia Society.

Most helpful customer reviews

17 of 20 people found the following review helpful.
Priceless info
By Janet K Hoadley
Excellent view of greenhouse growing, tips and photos. Lots of information - I don't grow orchids but am interested in extended season greenhouse growing and be it veggies, citrus, herbs, even flowers and cactus it's in this complete book. The author has experience beyond reading about growing in greenhouses, which comes through in the advice. Beautiful detailed pictures, detailed information about growing, both challenges and advantages, in the greenhouse. Nicely done. In full disclosure I viewed mine on NetGalley, but this will take a place on the bookshelf to review and look up info when needed. Do it right the first time and save thousands on wasted material, wasted plants and frustration...buy this book and learn to do it right from the start.

2 of 2 people found the following review helpful.
Fantastic wealth of information on Greenhouse selection
By J. Ferreira
Fantastic wealth of information on Greenhouse selection, growing and management. I found this author clearly knew his stuff as he discusses common questions you might have and provides insight and know-how and many practical tips. Additionally, I found his discussion on growing individual, specific plant families and species to be well worth a second and third read - this will be a great reference for a long time

3 of 3 people found the following review helpful.
Don't order on Kindle!
By Susan Donovan
Enjoyable read and very informative but I made the mistake of ordering it on my kindle and can't read any of the charts and graphs in the book. I wish that I wasn't so anxious and waited to order the book in the mail.

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• Published on: 1900
• Binding: Paperback

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• Sales Rank: #1668602 in Books
• Published on: 2007-10-26
• Original language: Spanish
• Number of items: 1
• Dimensions: 7.50" h x 5.00" w x .75" l, .48 pounds
• Binding: Paperback
• 273 pages

Most helpful customer reviews

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• Sales Rank: #1809620 in Books
• Published on: 2007
• Binding: Paperback

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The ultimate one-stop vegetarian cookbook-from the author of the classic How to Cook Everything.

Hailed as "a more hip Joy of Cooking" by the Washington Post, Mark Bittman's award-winning book How to Cook Everything has become the bible for a new generation of home cooks, and the series has more than 1 million copies in print. Now, with How to Cook Everything: Vegetarian, Bittman has written the definitive guide to meatless meals-a book that will appeal to everyone who wants to cook simple but delicious meatless dishes, from health-conscious omnivores to passionate vegetarians.

How to Cook Everything: Vegetarian includes more than 2,000 recipes and variations-far more than any other vegetarian cookbook. As always, Bittman's recipes are refreshingly straightforward, resolutely unfussy, and unfailingly delicious-producing dishes that home cooks can prepare with ease and serve with confidence. The book covers the whole spectrum of meatless cooking-including salads, soups, eggs and dairy, vegetables and fruit, pasta, grains, legumes, tofu and other meat substitutes, breads, condiments, desserts, and beverages. Special icons identify recipes that can be made in 30 minutes or less and in advance, as well as those that are vegan. Illustrated throughout with handsome line illustrations and brimming with Bittman's lucid, opinionated advice on everything from selecting vegetables to preparing pad Thai, How to Cook Everything: Vegetarian truly makes meatless cooking more accessible than ever.

Praise for How to Cook Everything Vegetarian:

"Mark Bittman's category lock on definitive, massive food tomes continues with this well-thought-out ode to the garden and beyond. Combining deep research, tasty information, and delicious easy-to-cook recipes is Mark's forte and everything I want to cook is in here, from chickpea fries to cheese soufflés."—Mario Batali, chef, author, and entrepreneur

"How do you make an avid meat eater (like me) fall in love with vegetarian cooking? Make Mark Bittman's How to Cook Everything Vegetarian part of your culinary library."—Bobby Flay, chef/owner of Mesa Grill and Bar Americain and author of the Mesa Grill Cookbook

"Recipes that taste this good aren't supposed to be so healthy. Mark Bittman makes being a vegetarian fun."—Dr. Mehmet Oz, Professor of Surgery, New York-Presbyterian/Columbia Medical Center and coauthor of You: The Owner's Manual

• Sales Rank: #18194 in Books
• Brand: HOUGHTON MIFFLIN HARCOURT
• Published on: 2007-09-28
• Released on: 2007-10-15
• Ingredients: Example Ingredients
• Original language: English
• Number of items: 1
• Dimensions: 9.32" h x 2.04" w x 8.40" l, 4.36 pounds
• Binding: Hardcover
• 1008 pages

Features

• Vegetarian
• Cook
• Recipe

Amazon.com Review
Author of a dozen bestselling cookbooks and beloved columnist for The New York Times ("The Minimalist"), Chef Mark Bittman bookends his award-winning modern classic, How to Cook Everything, with How to Cook Everything: Vegetarian the ultimate one-stop resource for meatless meals. Refreshingly straightforward and filled with illustrated recipes, this is a book that puts vegetarian cuisine within the reach of every home cook. You'll want to spend countless days in the kitchen with Bittman's latest culinary treasure.

Recipe Excerpts from How to Cook Everything Vegetarian

• Spinach with Chiles
• Chickpea Fries (Panelle)
• Braised Tofu with Eggplant and Shiitakes
• Amazon-Exclusive Crunchy Corn Guacamole

5 Questions for Mark Bittman

Q. What motivated you to write a comprehensive cookbook of vegetarian recipes right now?

A: What motivated me--several years ago--was seeing the handwriting on the wall: That although being a principled, all-or-nothing vegetarian was not a course of action that would ever likely inspire the majority of Americans, the days of all-meat-all-the-time (or, to be slightly less extreme, of a diet heavily dependent on meat) could not go on. Averaging a consumption of two pounds a week or more of meat (as Americans do) is not sustainable, either for the earth or our planet. And, as more and more of us realize this, I thought it was important to develop a cookbook along the lines of How to Cook Everything, but without meat, fish, or poultry. Needless to say, there’s plenty of material.

Q: In the course of writing How to Cook Everything Vegetarian did your approach to food shopping, cooking or dining change significantly?

A: Completely. The more I tried new ways of cooking with vegetables, whole grains, and legumes, the more I enjoyed them. I probably eat sixty or seventy percent fewer animal products than I did three years ago.

Q: Because meatless cooking isn't limited to a single cuisine, your recipes introduce the flavors and techniques of many different cultures and cuisines. How did you manage to cover so much ground? Seems like a daunting task.

A: It’s what I do.

Q: Out of the more than 2,000 recipes in the cookbook do you have a favorite dish or dessert that you turn to again and again?

A: No. There are hundreds I wish I could cook all the time, but one can only cook and eat so much. But in the last week, for example, I’ve made Fava Bean and Mint Salad with Asparagus; Lemon-Ricotta Pancakes; Cornbread Salad; and Red Lentils with Chaat Masala.

Q: Why is simplicity so important in cooking? What does the novice home cook need to know to cook and eat well?

A: Simplicity is only important because it’s the way to learn to cook; it’s very difficult to start cooking with complex dishes. For people to learn to cook, they must start simply--the way everyone used to cook. And, for most of us--including me--there’s no reason to carry things much further. Even the simplest cooking is rewarding, enjoyable, and--obviously--the healthiest and best way to eat.

From Publishers Weekly
Starred Review. Marking how mainstream vegetarian cooking has become, the next must-have for the vegetarian cook's shelf comes from New York Times Minimalist chef Bittman, an avowed meat eater. And that ensures one of this massive compendium's many attractions: a wealth of recipes that don't scream vegetarian and plentiful guidelines to make cooking vegetarian as intuitive as cooking with meat. Like his now classic How to Cook Everything, this book opens with terrifically useful, straightforward discussions of essential ingredients, appliances and techniques, which Bittman builds on throughout in to-the-point sidebars and illustrated boxes. The recipes flow thick and fast in his theme-and-variations style: Green Tea with Udon Noodles is followed by concise instructions for making it 17 different ways, while Coconut Rice gets five additional takes and Kidney Beans with Apples and Sherry four; other lists (six Great Spreads for Bruschetta or Crostini, 10 Garnishes for Pozole with Mole) abound and inspire. New vegetarians and vegetarians cooking for omnivores will appreciate Bittman's avoidance of faux meat products in favor of flavorful high-protein dishes like Braised Tofu in Caramel Sauce and Bechamel Burgers with Nuts. Even owners of the original book will find much new to savor while benefiting from Bittman's remarkable ability to teach foundational skills and encourage innovation with them, which will help even longtime vegetarians freshen their repertory. (Oct.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

Review
"Today a good general vegetarian cookbook ought to be de rigueur in any kitchen.... Mr. Bittman works hard to concentrate on accessible, nonesoteric cooking while introducing a big though nonprogrammatic range of international possibilities". (Online New York Times Book Review, December 12, 2007)

Marking how mainstream vegetarian cooking has become, the next must-have for the vegetarian cook’s shelf comes from New York Times "Minimalist" chef Bittman, an avowed meat eater. And that ensures one of this massive compendium’s many attractions: a wealth of recipes that don’t scream "vegetarian" and plentiful guidelines to make cooking vegetarian as intuitive as cooking with meat. Like his now classic How to Cook Everything, this book opens with terrifically useful, straightforward discussions of essential ingredients, appliances and techniques, which Bittman builds on throughout in to-the-point sidebars and illustrated boxes. The recipes flow thick and fast in his theme-and-variations style: Green Tea with Udon Noodles is followed by concise instructions for making it 17 different ways, while Coconut Rice gets five additional takes and Kidney Beans with Apples and Sherry four; other lists (six Great Spreads for Bruschetta or Crostini, 10 Garnishes for Pozole with Mole) abound and inspire. New vegetarians and vegetarians cooking for omnivores will appreciate Bittman’s avoidance of faux meat products in favor of flavorful high-protein dishes like Braised Tofu in Caramel Sauce and Bechamel Burgers with Nuts. Even owners of the original book will find much new to savor while benefiting from Bittman’s remarkable ability to teach foundational skills and encourage innovation with them, which will help even longtime vegetarians freshen their repertory. (Oct.)(Publishers Weekly, June 18, 2007)

Most helpful customer reviews

803 of 814 people found the following review helpful.
This is the one I've been looking for!
By Denise Patterson
Let me start by saying I'm a busy working mom of two. I grew up eating Hamburger Helper and hot dogs, so I didn't learn to cook until I was an adult. My dad's had triple bypass and my mom's having gastric bypass, so we're trying to learn from their mistakes and eat not entirely vegetarian, but definitely a more plant-based diet. I'm sure all this sounds familiar to a lot of people!

How to Cook Everything Vegetarian is exactly the cookbook I've been trying to find for a long time. It has the simple, everyday recipes that I sometimes need, combined with a LOT of wonderful vegetarian dishes from ordinary supermarket ingredients. How about Peanut Soup, Senegalese Style? Or Korean-Style Noodles in Cool Bean Broth (in less than 20 minutes for when the kids are whining for dinner) Mustard Cheese Fondue?

This book is written in Bittman's typical `theme and variations' style, with a basic recipe (like for waffles) and then a sidebar or list following the recipe that gives variations (like a list of things you can add to waffles for flavoring). The great thing about this is that it means you rarely have to reject a recipe because you don't have the exact ingredients, just go with a variant. The only quibble I have with it is, it's sometimes difficult to keep track of what you are supposed to sub out & sub back in when you have a crying toddler on your ankle.

A basic cookbook should also walk you through basic techniques and ingredients. I was a little surprised to see the vegetables chapter was nearly 200 pages. Then I looked through it and realized a lot of that is guidance on how to select and prep the various vegetables. It's also helpful that he includes substitution suggestions - I may be out of broccoli, but if I can make the same recipe with green beans, then I can forgo the trip to the store one more day.

Another nice thing about this cookbook is, unlike most vegetarian cookbooks I have seen, it doesn't rely heavily on unusual ingredients or meat substitutes. It seems like there has to be a happy medium between burgers & fries on one hand and stuff you've never seen before. Surely we can make a healthy diet based on basic veggies, fruit, grains, and legumes, and that's JUST what this book focuses on.

But it doesn't matter how great the book is if the recipes aren't good! So I tried a few. The Spicy Autumn Veggie Burgers (we made less spicy for the kids) were terrific with a dollop of peach chutney, although the kids preferred ketchup. I was pleased at how quickly they came together too. The Glazed Carrot Soup the kids ate without any complaint at all. And oh my the Apple "Fries"!!!!

Because I'm sure people are wondering - yes, he has another cookbook called How to Cook Everything: Vegetarian that came out several years ago. This is NOT just a remake of that slim volume. This is a completely new book. (Why his publishers wanted to do two books with titles the same except for a colon I'll never know.) There's no exact overlap with How to Cook Everything, that I saw - even for recipes like Waldorf Salad, that are essentially the same in both books, there is some slight variation and different text that shows that this was re-written, not just a cut-and-paste job.

In short, I'm very happy with it. I've cooked out of it every day since I got it and I'm sure this will be one of my `go-to' cookbooks for years to come.

393 of 400 people found the following review helpful.
Useful and fun
By Tim Himes
"How to Cook Everything" is one of the more useful cookbooks I've owned. Each type of food has a "Basics" section that includes lots of preparation tips. The recipes themselves are detailed enough for beginners, and not so esoteric that you have to make a trip to a specialty grocery store every time you want to cook something. Especially helpful are the suggestions for expanding on each dish. For example, after the basic Chicken Kebab recipe, there are four modifications, including Chicken Kebabs in Yogurt-Cumin Sauce.

I'm relearning the way I prepare even the most basic things, like sandwiches and scrambled eggs. Who would have thought scrambled eggs could be so good? And the Pan-Grilled steak has weaned me from the backyard grill forever. No other cookbook would warn you that "clouds of smoke will instantly appear; do not turn down the heat." That bit of fear that your fire alarm will go off at any second just adds spice to the whole cooking experience.

The breadth of this book is amazing. Besides having nearly every type of Western cooking you can imagine, it also has recipes from Japan, India, Thailand, and... you get the idea.

There is one drawback -- this book has no photos, just a few hand-drawn illustrations. However, the book is so big that if it did have photos, it would cost much more.

774 of 815 people found the following review helpful.
It's o.k., but the same problem I always have with Bittman
By Cookin' up a storm
I'm a vegetarian of 15 years (with a meat-eating but open minded fiance) and an avid home cook. I got this book for Christmas and have slowly been exploring it. It's an interesting book and there are a lot of recipes that I'm tempted by, but it's the same problem I have with "How to cook everything": something is always wrong with the recipe. For example, his kosher pickles: the first time I tried making them with his measurements, the pickles were inedibly salty (and I love salt!) I'm now working with about a third less salt than he recommends and it's getting better. And that's what I always find with his recipes: they give you a promising start but require some major tinkering before they are really good, and I don't usually feel up to committing to that sort of trial and error. I am a passionate fan of Debbie Madison's "Vegetarian Cooking for Everyone." As an example of the difference, this week I had a dinner party and I made her cauliflower salad with green olives and capers even though I'd never tried it before, and it was a hit. Having used her book so much, I trust her recipes to be at least decent right out of the gate. I would never serve a Bittman recipe that I hadn't made before to guests because there are pretty good odds that the initial recipe needs some changes.
That being said, I'm certainly not sorry that I have this book. It has a good section on condiments that I'm sure I'll make use of fairly often, and it's a good cookbook to have on hand if you're tinkering in the kitchen and want some perspective on your technique. It's really more of a reference book than an book of recipes, and in that it is useful. But if you want ideas for delicious, satisfying vegetarian food, get "Vegetarian Cooking for Everyone."

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The Primer on the Autonomic Nervous System presents, in a readable and accessible format, key information about how the autonomic nervous system controls the body, particularly in response to stress. It represents the largest collection of world-wide autonomic nervous system authorities ever assembled in one book. It is especially suitable for students, scientists and physicians seeking key information about all aspects of autonomic physiology and pathology in one convenient source. Providing up-to-date knowledge about basic and clinical autonomic neuroscience in a format designed to make learning easy and fun, this book is a must-have for any neuroscientist’s bookshelf!

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• Sales Rank: #2124729 in Books
• Published on: 2004-05-19
• Original language: English
• Number of items: 1
• Dimensions: .91" h x 8.40" w x 10.88" l, 1.10 pounds
• Binding: Paperback
• 730 pages

About the Author
Edited by David W. Robertson

Excerpt. © Reprinted by permission. All rights reserved.
An up-to-date review of the basic and clinical autonomic neuroscience knowledge intended for students, researchers and physicians.

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The Atlas of Shipwreck and Treasure, by Nigel Pickford

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Takes a voyage of discovery into the hidden world of shipwrecks and treasure. The book allows readers to sail with the crews who met their fate in dangerous and often uncharted waters, loot with the pirates and search for treasure with the salvage teams. Divided into two sections, the first part offers readers an illustrated account of 40 of the most interesting shipwrecks throughout history, plus 14 feature spreads on particular themes such as pirates and privateers. The second section contains 20 large-scale pictorial maps that plot the locations of over 1400 wrecks around the world together with information on each.

• Sales Rank: #2542528 in Books
• Published on: 1994-09-08
• Ingredients: Example Ingredients
• Original language: English
• Number of items: 1
• Dimensions: .4" h x .4" w x .4" l,
• Binding: Hardcover
• 200 pages

Most helpful customer reviews

0 of 0 people found the following review helpful.
It's all in here
By The Kat
This is a comprehensive book of all the significant wrecks as well as what they were carrying. It has maps, pictures, lists. A great book.

0 of 0 people found the following review helpful.
Love it love it love it
By Hector D. Iglesias
I love this book so much I am reading it only during my short lunch breaks. It transports me to far away places aboard Galleons and Armadas...

0 of 0 people found the following review helpful.
Five Stars
By Pistol O'Cannon
Love it!

See all 4 customer reviews...

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