Thursday, April 23, 2015

Download PDF Why Race and Culture Matter in Schools: Closing the Achievement Gap in America's Classrooms (Multicultural Education Series)

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Why Race and Culture Matter in Schools: Closing the Achievement Gap in America's Classrooms (Multicultural Education Series)

Review

"A solid resource for those interested in thinking about the importance of race and culture in schools in more sophisticated ways…It squarely addresses the under-theorization of race as a factor in the analysis of students' school performance, moving the field foward appreciably." ―Language Arts"Howard has produced a book that sheds light into abating the achievement gap in education by incrorporating important prior literature and silent theories that can be implemented to further enhance educational outcomes of all students." ―The Journal of Negro Education"The reader is left with a feeling of urgent, personal, moral responsibility to participate in the cause. Why Race and Culture Matter in Schools gives educators at all levels an excellent primer of the achievement gap, its causes, and remedies." ―International Journal of Multicultural Education“This book is at times disheartening and at other times inspiring; sometimes anguishing but always enlightening.”―From the Foreword by Geneva Gay, University of Washington–Seattle“Tyrone Howard provides a multi-dimensional and textured look at why students of color continue to struggle in the nation's schools. However, he does not stop there. This book points toward the solutions we have been seeking―partnerships, principles, and persistence.” ―Gloria Ladson-Billings, University of Wisconsin–Madison

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From the Author

Tyrone C. Howard is associate professor of education in the division of urban schooling, and faculty director of Center X in the Graduate School of Education & Information Studies at UCLA.

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Product details

Series: Multicultural Education Series (Book 39)

Hardcover: 208 pages

Publisher: Teachers College Press (April 19, 2010)

Language: English

ISBN-10: 0807750727

ISBN-13: 978-0807750728

Product Dimensions:

6.2 x 0.8 x 9 inches

Shipping Weight: 14.4 ounces

Average Customer Review:

3.9 out of 5 stars

22 customer reviews

Amazon Best Sellers Rank:

#1,233,695 in Books (See Top 100 in Books)

Scan read through the book. Lots of helpful tips.

Easy to read and very contraversal text. Makes you think about being culturally sensitive and an empathetic teacher.

Great book that all teachers should read

Talks about the Class of 2003 grand standards. I found it interesting because I was this testing group

An easy read with good information as to why the achievement gap occurs.

This is a great resource!

Thank you very much.

Great book.

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Wednesday, April 22, 2015

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The Messenger: Prophet Muhammad and His Life of Compassion

About the Author

Reşit Haylamaz, PhD, writes extensively on the life of Prophet Muhammad, peace be upon him, and early history of Islam. His Sultan of Hearts: Prophet Muhammad is a best-selling biography of the Prophet in his native Turkish. Y. Alp Aslandoğan, PhD, is the Executive Director of the Alliance for Shared Values, a non-profit organization in New York. An author and editor of The Fountain magazine, Aslandoğan co-edited Muslims Citizens of the Globalized World: Contributions of the Gülen Movement (2007).

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Product details

Paperback: 335 pages

Publisher: Tughra Books (August 7, 2018)

Language: English

ISBN-10: 1597849324

ISBN-13: 978-1597849326

Product Dimensions:

6 x 0.8 x 9 inches

Shipping Weight: 1 pounds (View shipping rates and policies)

Average Customer Review:

5.0 out of 5 stars

5 customer reviews

Amazon Best Sellers Rank:

#365,346 in Books (See Top 100 in Books)

I want to say this book is amazing and I did not read like it before.I think The book serves life of prophet Muhammed perfectly. thank you(resit haylamaz).we need your books a lot. please go on.

It amazing and very interesting book that on the islamic wisdom

One of the best books about in English about Prophet Muhammed(saw)

To learn more information about Prophet Muhammed and I strongly advise to read this book.

Highly suggest to read to know him way better.

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Tuesday, April 21, 2015

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About the Author

Francesca Serrazanetti holds a PhD in architectural and urban design and regularly collaborates with publishers and cultural institutes on managing exhibitions and curatorial and editorial projects.

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Product details

Hardcover: 192 pages

Publisher: Electa (December 5, 2017)

Language: English

ISBN-10: 8891812285

ISBN-13: 978-8891812285

Product Dimensions:

6.8 x 1 x 9.8 inches

Shipping Weight: 1.8 pounds (View shipping rates and policies)

Average Customer Review:

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Amazon Best Sellers Rank:

#983,346 in Books (See Top 100 in Books)

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Tuesday, March 3, 2015

Free PDF Eating Disorders: Obesity, Anorexia Nervosa, And The Person Within

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Eating Disorders: Obesity, Anorexia Nervosa, And The Person Within

Product details

Paperback: 416 pages

Publisher: Basic Books; Revised ed. edition (June 15, 1979)

Language: English

ISBN-10: 0465017827

ISBN-13: 978-0465017829

Product Dimensions:

5 x 0.9 x 8 inches

Shipping Weight: 1.2 pounds (View shipping rates and policies)

Average Customer Review:

5.0 out of 5 stars

5 customer reviews

Amazon Best Sellers Rank:

#1,432,461 in Books (See Top 100 in Books)

This book is excellent. It's probably a classic or "the" classic (I don't know it's not my field). I read it many years ago, probably just after it was published, and I still remember most of its lessons. Anyone interested in "weight studies" should buy and read this book.Reading a recent article on women's neurology I was astounded that the writers/scientists never once mentioned psychotherapy and the role of emotions and early childhood experiences in their literature analysis. It was as if anorexia and bulimia were genetic diseases, existing outside of culture. I know it's very hard to treat anorexia (bulimia is easier) but it is possible and Bruch outlines how to do it.

Love Hilde Bruch! The perspective is somewhat dated but it is also a classic. This book is not as accessible as the golden cage but it provides lots of helpful, historical, information.

This book is extremely insightful. It presents information, personal stories, and data in a way that is understandable to the layman. I would definitely recommend this to anyone dealing with an eating disorder. Dr. Burch addresses the causes and repercussions after reviewing the empirical data from patients that she herself observed.I read the book for anorexia. It was more insightful and helpful than any doctor I had seen.

Well written and thoughtful. This is a great psychoanalytic text.

fine

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Sunday, January 25, 2015

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Product details

Paperback: 54 pages

Publisher: Independently published (October 24, 2018)

Language: English

ISBN-10: 1729179681

ISBN-13: 978-1729179680

Product Dimensions:

8.5 x 0.1 x 11 inches

Shipping Weight: 6.9 ounces (View shipping rates and policies)

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Monday, December 29, 2014

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Product details

File Size: 87502 KB

Print Length: 324 pages

Page Numbers Source ISBN: 0147546621

Publisher: Fodor's Travel; 2 edition (March 14, 2017)

Publication Date: March 14, 2017

Sold by: Amazon Digital Services LLC

Language: English

ASIN: B01JEJSLCG

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Amazon Best Sellers Rank:

#125,552 Paid in Kindle Store (See Top 100 Paid in Kindle Store)

Bought this for an upcoming trip. This book was really helpful in determining where to stay. It gives good overviews of the different areas in Prague and colorful photos of things to see and do. This book also gives helpful background information about the culture, climate, and history. It has helped us prepare well for our trip.

Awesome, helping us plan for our October trip

Always like their books

Great ideas for what to see and do

good reads

Nice travel book with lots of info and nice pictures.

Very helpful but wish they had used the English interpretations of the different sections of town without expecting us to remember them as we continued reading

weak on content

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Thursday, December 18, 2014

Free PDF Franklin Barbecue: A Meat-Smoking Manifesto, by Aaron Franklin Jordan Mackay

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Franklin Barbecue: A Meat-Smoking Manifesto, by Aaron Franklin Jordan Mackay

Franklin Barbecue: A Meat-Smoking Manifesto, by Aaron Franklin Jordan Mackay


Franklin Barbecue: A Meat-Smoking Manifesto, by Aaron Franklin Jordan Mackay


Free PDF Franklin Barbecue: A Meat-Smoking Manifesto, by Aaron Franklin Jordan Mackay

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Franklin Barbecue: A Meat-Smoking Manifesto, by Aaron Franklin Jordan Mackay

Review

New York Times Best Seller“Aaron Franklin makes the finest barbecue I’ve ever had, barbecue worth waiting for. His work and his words express a truly rare level of commitment and expertise. With Franklin Barbecue, he shares it all—in a book that, fortunately, you don’t have to wait for.”— Anthony Bourdain “I used to think Aaron Franklin was a genius: There was his rise from backyard dabbler to king of Texas pitmasters; his mind-altering brisket that made normally rational people (myself included) wait hours for the chance to eat it; and his insistence that game-changing barbecue doesn’t come from miracles but rather elbow grease. Then he wrote this book and gave all his secrets away. Now everyone—from me to you to your neighbor who can’t grill a chicken breast—will be able to make award-winning barbecue. He’s not a genius anymore; he’s a god.”  — Andrew Knowlton, restaurant and drinks editor, Bon Appétit “The most refreshing barbecue book to come along yet. Rather than preaching about ‘one true way,’ Aaron Franklin guides you through all the wood and smoke so that you can find your own style. And instead of just listing ingredients and rattling off generic recipes, these pages tell the story of a place and a barbecue tradition steeped in history. This isn’t just a book about barbecue; this book is Central Texas barbecue.”  — Daniel Vaughn, barbecue editor, Texas Monthly, and author of The Prophets of Smoked Meat  “Pure genius! Aaron Franklin has distilled years’ worth of barbecue knowledge into this book. In it, he exposes the sacred insights of a top pitmaster—information that can otherwise only be learned from long nights spent staring at a fire, shovel in hand, constantly prodding and pinching your meat to figure out that ‘just perfect’ point of doneness. This book is a game changer: read it, and your barbecue will improve overnight!” — Adam Perry Lang, chef, restaurateur, and author of Serious Barbecue“A complete meat-and brisket-cooking education from the country’s most celebrated pitmaster. More than just a recipe book, this is a master course in the fine art of meat smoking, Texas-style.”— Library Journal

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About the Author

AARON FRANKLIN is a native of Bryan, Texas, and the co-owner and co-founder (along with his wife, Stacy) of Franklin Barbecue. Franklin Barbecue opened its doors in 2009, and has since gone on to win many awards, including "Best Barbecue in Texas" from Texas Monthly and "Best Barbecue in America" from Bon Appétit. Franklin is also the host of the PBS series BBQ with Franklin. He and his wife live in Austin with their daughter.JORDAN MACKAY is the wine and spirits critic for San Francisco magazine, and the coauthor of the James Beard Award-winning Secrets of the Sommeliers. He lives in San Francisco. Photography by Wyatt McSpadden.

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Product details

Hardcover: 224 pages

Publisher: Ten Speed Press (April 7, 2015)

Language: English

ISBN-10: 1607747200

ISBN-13: 978-1607747208

Product Dimensions:

8.2 x 1 x 10.3 inches

Shipping Weight: 2.2 pounds (View shipping rates and policies)

Average Customer Review:

4.7 out of 5 stars

1,607 customer reviews

Amazon Best Sellers Rank:

#1,369 in Books (See Top 100 in Books)

My husband loved this book. He;s a big fan of this chef and has used several of the recipes on his Big Green Egg. A perfect gift!

Absolutely fantastic book. I bought 1 for myself...and then bought 1 for my Dad and one for my Father in Law...Probably get one for my Stepdad Soon as well. I laughed when I read the 1 star reviews. This is NOT a cookbook. This book is about how Aaron Franklin ascended to his position as being one of the best BBQ Cooks in the Nation. He talks about what he did, why he did it, and what he learned along the way. He talks about his victories and defeats and how he gained just a little bit of knowledge during each cook. What he could use he kept, what didn't work, he noted it, and tossed it aside. This is a great book on the science and theory of what is actually happening when you smoke something. The different kinds of wood that is used, the kind of smoker he likes, what temperature he prefers (275'), what he spritz's his meats with while they cook, when to pull the meat off, when to wrap it, what to wrap it with, how and why to rest it..etc. etc...I have been grilling for 20+ years, and been smoking meat for about 10, and this book really really taught me a lot of things, and cleared up some things that I have noticed, but hadn't really figured it out. He explains how to smoke meat in very simple terms. It IS simple to smoke meat...but you can totally screw it up if you don't do it right. A perfect example that he talks about, and I did this when I first started, but luckily figured it out years ago is the fact that rookies see that Beef is done at 160-165 degrees and they think, welp, its done, might as well pull it off. They pull it off and let it sit, and when they slice into it, its tough or if its pork, it doesn't pull or shred at all, and none of the fat has rendered and they think "What happened?? Well what happened is that yes, the meat reached a safe temp to eat, but not the OPTIMAL temp for BBQ. You want the internal temp at 203 degrees instead so the fat can liquefy and give the meat its juiciness and tenderness.That is just one example. He lays it all out there for you, and doesn't hold anything back. This is a simple process, but the devil is in those details, and he is adamant about them. There are a few recipes in the book, but this isn't a cook book per se. I did like the recipes on the BBQ sauces though and Ive made them all. Aaron keeps it straightforward and simple. If you don't learn anything from this book then you aren't paying attention. I read a 1 star review and the guy goes, "Yeah, I learned to use salt and pepper and post oak....lame"If you have that sort of mentality, then this book is definitely not for you, but if you want to reach in to what BBQ is, and how it is done right, and then you actually DO what he talks about, you will never screw up a piece of meat again.

If you're looking for that silver bullet that explains why your brisket isn't as good as Franklin's, you won't find it here. The truth is, there is no silver bullet. You want to believe that it's some magic ingredient, temperature, or other trivial element that makes his brisket so good and if you only knew that 1 secret, yours would be just as good. It's not that easy. It's a process. In all seriousness, he does let you in on the secret behind his great food, but it's not an easy shortcut. He had a passion, he tinkered, he produced some really bad BBQ but persevered, he paid attention to the details, tweaked some to experiment, found out what worked and what didn't and then, over time, became an expert with a well-developed sense of intuition. The truth is that formula has worked for hundreds of people, great writers, radio hosts, businessmen, programmers and other professionals uses that exact same set of steps to become masters, read their biographies and listen to their interviews, it's the same story. It's hard work, it's not because Aaron uses pickle juice blessed by a New Orleans witch doctor during an eclipse as an injection precisely 14.373581 hours before it goes on the grill. It's because he's got years of practice, years of paying attention to the details, learning what matters and what doesn't, and then persevering through the failures those experiments yielded.You might think since I've given away the "secret" to Franklin's BBQ, there's no reason to buy the book, right? You're wrong. In this book he imparts his story, which is interesting, he gives you several clues on which things matter and which things don't so you can start your journey with more knowledge than he did. You won't buy this book and then suddenly be able to cook the best BBQ on the planet, but you'll have a deeper understanding of the craft and you'll know where you should experiment and where you should learn from his mistakes.I found this book immensely valuable in my journey toward becoming an excellent pitmaster. I pre ordered the book and devoured it's info in just less than 48 hours after opening it. I did so because I ate at Franklins and it was the best BBQ I ever had, I made a bet that Franklin's book would be as excellent as his BBQ and I was right. There's a lot of great information here, but it's not like most BBQ books. It's much more about the process than the recipes (though it does have some). If you want a shortcut, look elsewhere but I think you'll ultimately be disappointed in the results. If you truly want to become a pitmaster and you're willing to put in some work, this is an excellent book to guide you in the right direction.

This is the best book on BBQ I have ever seen. It delivers what it promises: a huge "how to" guide to BBQ. It's not about recipes. It's about techniques, knowledge, culture and lore of BBQ. The famous Pitmaster knows his craft, that's obvious before reading the book. But he is also a good teacher. And that is not something all good cooks, "Chefs" or Pitmasters can do. He explains in great detail (really!) the science, the tips, and everything you need to know about BBQ to start or improve your cue production. Lots of great pictures, diagrams etc. And the passion really pours out of the pages, which is a big bonus. Does not feel like it was written by an editor. It feels like the author wrote it. With his own words. As a professional in the culinary business, I can't recommend this book enough! Get it and enjoy the ride. You are in the hands of a master. A Pitmaster!

I smoke meat a lot for years and always was pleased with the outcome along with everyone else great comments always on my brisket. and this book has taught me that I have been doing it wrong for a long time. Now I followed it as close as I could he does not tell you exactly what he uses but he sure points you in the right direction. I smoked a brisket last weekend and it might not be his recipe or even come close to his recipe I tried my best. But one thing for sure it is the best damn brisket I ever put in my mouth, tender, full of flavor and I ate the whole thing over the rest of the weekend. This "Manifesto" IS well worth the price. I have watched this man on you tube everything they have to offer what a great individual. Quirky personality I think funny as hell my kind of people ...

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Franklin Barbecue: A Meat-Smoking Manifesto, by Aaron Franklin Jordan Mackay PDF

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