Ebook Download Environmental Sustainability at Historic Sites and Museums (American Association for State and Local History)

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Environmental Sustainability at Historic Sites and Museums (American Association for State and Local History)

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Review

Sarah Sutton's highly practical and focused approach to environmental sustainability in museums and historic sites provides an ideal balance of everyday professional concerns and profound awareness of the state of our planet. She effectively cuts through the complexities of the issue to arrive at the most common sense approaches to achieve a solid net improvement in sustainability practices. By showing just how doable an improved sustainability can be, and how relevant to our missions, Sutton has crafted a message that is as implementable as it is inspirational. (AASLH History News)Sarah Sutton’s highly practical and focused approach to environmental sustainability in museums and historic sites provides an ideal balance of everyday professional concerns and profound awareness of the state of our planet. She effectively cuts through the complexities of the issue to arrive at the most common sense approaches to achieve a solid net improvement in sustainability practices. By showing just how doable an improved sustainability can be, and how relevant to our missions, Sutton has crafted a message that is as implementable as it is inspirational. (Paul D'Ambrosio, President of New York Historical Association and CEO of The Farmer’s Museum)Sutton has given the history community a comprehensive toolkit for greening our organizations. Documented with thought-provoking success stories, Environmental Sustainability at Historic Sites and Museums is a valuable resource for becoming better stewards of our important resources. (Lawrence J. Yerdon, President & CEO, Strawbery Banke Museum)

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About the Author

Sarah Sutton is the author of Is Your Museum Grant-Ready? and coauthor with Elizabeth Wylie of both editions of The Green Museum: A Primer for Environmental Practice. She is a consultant in environmentally-sustainable practices in museums, currently advising the Detroit Zoo on its green strategic plan and grant funding for increased green practice. In 2014 the zoo won the Association of Zoos and Aquariums Top Honors for Environmental Sustainability. Among other green work she has worked with Strawbery Banke Museum, the Minnesota Historical Society and Dumbarton house on NEH Sustaining Cultural Heritage grant applications and projects, conducted a program and operations audit for Connecticut Landmarks, and helped the Chesapeake Bay Maritime Museum launch its green team. She regularly presents on sustainable practices for museum conferences and other nonprofit gatherings nation-wide.

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Product details

Series: American Association for State and Local History

Paperback: 228 pages

Publisher: R15 (March 26, 2015)

Language: English

ISBN-10: 0759124434

ISBN-13: 978-0759124431

Product Dimensions:

6 x 0.6 x 9 inches

Shipping Weight: 11.2 ounces (View shipping rates and policies)

Average Customer Review:

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Amazon Best Sellers Rank:

#1,306,336 in Books (See Top 100 in Books)

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Environmental Sustainability at Historic Sites and Museums (American Association for State and Local History) PDF

Environmental Sustainability at Historic Sites and Museums (American Association for State and Local History) PDF

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File Size: 5037 KB

Print Length: 823 pages

Page Numbers Source ISBN: 0198732910

Publisher: OUP Oxford (March 19, 2019)

Publication Date: March 19, 2019

Sold by: Amazon Digital Services LLC

Language: English

ASIN: B07PNJJH1F

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PDF Ebook GP661 - Fundamentals of Piano Theory - Level 1, by Keith Snell Martha Ashleigh

PDF Ebook GP661 - Fundamentals of Piano Theory - Level 1, by Keith Snell Martha Ashleigh

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GP661 - Fundamentals of Piano Theory - Level 1, by Keith Snell Martha Ashleigh

PDF Ebook GP661 - Fundamentals of Piano Theory - Level 1, by Keith Snell Martha Ashleigh

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Product details

Paperback

Publisher: Kjos Music Company (January 31, 1998)

Language: English

ISBN-10: 0849762545

ISBN-13: 978-0849762543

Product Dimensions:

8.8 x 0.5 x 11.8 inches

Shipping Weight: 7.2 ounces (View shipping rates and policies)

Average Customer Review:

4.8 out of 5 stars

37 customer reviews

Amazon Best Sellers Rank:

#20,533 in Books (See Top 100 in Books)

Easy to digest. Started piano lessons at age 35 and find this book really helpful to learn the basics of music theory.

This is a great theory book for beginners. There are no unnecessary pictures that distract students along with clear directions on assignments. Also, each unit was thought out carefully, and it follows a very logical and systematic order. I use these books for all of my students.

I use this theory book for my students who are clearly advancing through the lower levels of whatever piano course they are in. The book gets straight to the point, covering all the important concepts in an orderly fashion. No "fluff" like you find in beginner books but holds the interest of my 10 and up students.

10 cents per page. This book only has 60 pages in it. Was expecting something with more knowledge in it. Overall, it's a meh book. There isn't a lot of writing in it just gets straight to the countings and etc...

This volume from the 11 book set of theory books is essential to me in my piano studio. You can also buy answer books for all the volumes. In the later volumes this will be helpful. It is interesting how towards the end of all volumes except the Preparatory volume there is a heading called the "Four Periods of Music History". For the 1st volume all four periods fit on one page. In each additional volume the four periods are expanded so that by the 10th volume the information has grown to 6 pages.I highly recommend this music theory collection to all musicians whether as use in teaching or for personal use.

This is an excellent course. All five of my children have used this series of theory books and their piano teacher is happy with their progress.

my favorite theory books, i use it for my students

Wonderful theory series. Not cluttered up with gimmicky pictures.

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Free Ebook Text Processing with Ruby: Extract Value from the Data That Surrounds You

Free Ebook Text Processing with Ruby: Extract Value from the Data That Surrounds You

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Text Processing with Ruby: Extract Value from the Data That Surrounds You

Free Ebook Text Processing with Ruby: Extract Value from the Data That Surrounds You

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Review

"It is rare that a programming language can be unequivocally stated to be the right tool for a job. But when it comes to scanning, extracting, and transforming text, Ruby is that tool, and Rob Miller is the right guide to instruct you in the most effective and efficient application of it." Avdi Grimm Author, Confident Ruby; Head Chef, RubyTapas.com"This is a fun, readable, and very useful book. I'd recommend it to anyone who needs to deal with text -- which is probably everyone." Paul Battley Developer, maintainer of text gem"While Ruby has become established as a Web development language, thanks to Rails, it's an excellent language for working with text as well. Text Processing with Ruby covers the nuts and bolts of what I believe is a natural domain for Ruby, all the way from bringing text into the environment via files, the Web, and other means through to parsing what it says and sending it back out again." Peter Cooper Editor of Ruby Weekly Cooper Press"The biggest selling point of this book is that I can apply it right away -- I am literally using the things I've learned at work today. Perfect for the beginner to intermediate Rubyist, or any programmer who wants some standout techniques for handling text whatever language they're using." David Wickes Developer"A lot of people get into Ruby via Rails. This book is really well suited to anyone who knows Rails, but wants to know more Ruby." Drew Neil Director, Studio Nelstrom, and author of Practical Vim

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About the Author

Rob Miller is Operations Director at a London-based marketing consultancy. He spends his days merrily chewing through huge quantities of text in Ruby, turning raw data into meaningful analysis. He blogs at robm.me.uk and tweets @robmil.

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Product details

Paperback: 274 pages

Publisher: Pragmatic Bookshelf; 1 edition (October 2, 2015)

Language: English

ISBN-10: 1680500708

ISBN-13: 978-1680500707

Product Dimensions:

7.5 x 0.6 x 9.2 inches

Shipping Weight: 1.1 pounds (View shipping rates and policies)

Average Customer Review:

4.6 out of 5 stars

7 customer reviews

Amazon Best Sellers Rank:

#791,862 in Books (See Top 100 in Books)

Rob Miller makes a compelling case for Ruby as an elegant and productive text processor. The text leaves me convinced this was probably one of Matz's top design goals for the language. Ruby is absolutely a cleaned-up, sane Perl.I like that Rob carefully places Ruby in relation to UNIX coreutils and demonstrates many organic CLI workflows, with each tool used appropriately. I also appreciate, due to the very lightweight and readable Ruby syntax, the gentle introduction to parsers and NLP. This could provide the newcomer a conceptual foundation before venturing into more industrial strength tools (in Scala, Java, Python, Go, what-have-you).Rob is a talented writer and I look forward to more from him. One "star" subtracted due to a formatting snafu in my edition that is not representative of the normal high quality of this publisher.

The goals of the content in this book were very good. My only complaint is that the editors seem to have fallen asleep after the first half. Starting around Chapter 10 (Writing Parsers) the quality takes a massive nosedive, which is unfortunate, because this is where it starts getting deep. At times the code and text are out of sync, as if a code snippet was updated without also checking the text. It makes it difficult to know when you are not understanding something vs. poor editing.

For me, because I work with both Ruby and text, this book is indispensable. However, even if you only need to mess around with JSON or regular expressions in Ruby, this book is still absolutely worth it, because it's better-written and more descriptive than most web tutorials you'll find,

Nicely done book that pulls together a lot of topics related to text processing in ruby. Accessible book that is easy to read in a sitting if you are familiar with text processing concepts, but want a good overview of the tools that ruby brings to bear.

A fun book, with all sorts of useful tricks even experienced Ruby Programmers might not know. Serves as a great and quick reference to being more efficient with Ruby's vast Text Processing capabilities.

Manipulating text is one area where Ruby excels, and this book really plays to that advantage. The author states that any text processing script can be broken into three stages: first you get the text, then you apply some kind of transformation to it, then output the results. I like the way that the book is organised into three parts that go into great detail on each of these three stages.Part 1, Aquiring text, starts with the basics: reading from files or from standard input. And quickly moves on to how to extract data from CSV files, and scraping data from HTML files using the Nokogiri library.Part 2, Modifying and Manipulating Text, opens with an introduction to regular expressions (does every programming book have a chapter on regex?). Then it gets really meaty with a chapter on writing parsers, and another on natural language processing. I particularly enjoyed the section where the author demonstrates how to use the Parslet library to parse a Rich Text Format file.Part 3, Writing Text, starts again with the basics: writing to standard output, standard error, and to a file. Then it goes on to discuss serialising data to JSON, XML, or CSV formats. And the last chapter uses ERB to render templates into text files. Anyone who knows rails will be familiar with the ERB templating language, but I found it refreshing to see this used outside of a rails context.If you want to learn Ruby as your first programming language, this is not the first book that you should read on Ruby, but it would be a good choice as your second book. Or if you already know how to program and you want to add Ruby to your repertoire, then this would be a great place to start. I've been working with Ruby for 8 years and I picked up lots of new stuff. I wish I could have read this book years ago!

Ruby has powerful libraries to get you started with text processing even if you are not familiar with the language. This book gives you a very detailed introduction into the ETL (Extract-Transform-Load) workflow, each one having its own part in the book. At the end you get a quick introduction on how to run apps if you really just get started.And if you ask where could you use text processing I would say website scraping as an example. And you'll find tools described in this book to accomplish your task.

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Ebook Frozen Desserts

Ebook Frozen Desserts

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Frozen Desserts

Ebook Frozen Desserts

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Amazon.com Review

It is essential for any serious pastry chef to have a comprehensive knowledge of frozen dessert production, and Frozen Desserts provides all the basic information a pastry professional needs. Introductory chapters include: the history and evolution of frozen desserts ingredients including dairy products, sugars, stabilizers, emulsifiers, fruits, and flavors equipment including churning machines, production equipment, and storage and serving containers essentials on storage, sanitation, and production and serving techniques Recipe chapters cover: Dairy-Based Frozen Desserts, which include ice cream, gelato, and sherbet Non-Dairy Desserts, which include sorbet and granites Aerated Still-Frozen Desserts, which include parfaits, semi-freddos, and frozen mousses and souffles Each recipe chapter covers both classic and modern small-batch production techniques, basic formulas, and both basic and advanced base recipes. The final chapter, "Finished Items", makes use of these base recipes and shows readers how to produce, plate, garnish, and serve small desserts, plated desserts, frozen cakes, and even frozen accompaniments to savory courses. Recipes are illustrated throughout by full-color beauty photographs. An instructor's manual and companion website are also available for classroom use. Exclusive Recipe Excerpts from Frozen Desserts Espresso Cardamom Ice Cream Granny Smith and Fennel Sorbet Passion Fruit Sorbet

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About the Author

Founded in 1946, The Culinary Institute of America is anindependent, not-for-profit college offering bachelor's andassociate degrees in culinary arts and baking and pastry arts, aswell as certificate programs in culinary arts and wine and beveragestudies. A network of more than 45,000 alumni has helped the CIAearn its reputation as the world's premier culinary college.The CIA, which also offers courses for professionals and foodenthusiasts, as well as consulting services for the foodservice andhospitality industry, has campuses in Hyde Park, New York; St. Helena, California; San Antonio, Texas; and Singapore.

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Product details

Hardcover: 448 pages

Publisher: Wiley; 1 edition (August 25, 2008)

Language: English

ISBN-10: 0470118660

ISBN-13: 978-0470118665

Product Dimensions:

9 x 1.4 x 10.9 inches

Shipping Weight: 4.4 pounds (View shipping rates and policies)

Average Customer Review:

4.4 out of 5 stars

40 customer reviews

Amazon Best Sellers Rank:

#159,598 in Books (See Top 100 in Books)

This is a valuable book, largely because there's nothing else like it in the consumer space. To get the depth of information offered here, on constructing formulas and on stabilizer ingredients, your choices are basically this book, or food industry text books that cost hundreds of dollars and are written for engineers who work for ice cream manufacturers.My rating isn't higher because the book is riddled with mistakes, and because some of the formulas just aren't very good. It's my understanding that Migoya has released an errata page online somewhere, so if you want to take the time you can go through and correct your copy. But the poor quality of the formulas has no real solution.For example, i was excited to see, for the first time in a book written for pastry chefs, guides to creating your own stabilizer formulas. But the information is poor, and now that I understand the science, I know why it's poor. This strikes me as very strange, since Migoya is a world-class chef who by all measures knows his topic as well as anyone. I can't speculate here, but can only report my experience.My suggestion, to anyone curious enough about ice cream to study and work things out, is to buy this book—but be prepared for some wrestling. Learn what you can. Don't automatically trust anything.

Love the book for inspiration and explanation about how all the components work together.However, I'm a little baffled on the ice-cream recipes--the ratio of whole milk v heavy cream seems off (much more milk than cream).I did try a basic batch with these ratios, and honestly wasn't that impressed w the texture. I have several other "well-known" ice cream books, and they all have a much higher cream v milk ratio.So again, I do really like the theory/technique details covered in this book--as well as the variety. However, I don't think the basic formula is correct.

C. Terzis' review is comprehensive, so I'll just add a couple more thoughts. First, you CAN make family-sized quantities of these recipes if you are willing to do the math and scale down some of the recipes. Otherwise, you do need professional equipment to hold the gallons of milk, cream, etc. called for to produce commercial-sized batches.Second, there are quite a number of cake/cookie/mousse recipes included in the book, and for the most part, they produce reasonable amounts for a home cook. Most of the ingredients called for are not hard to find in major cities, but may be harder to find in smaller towns. For example, you can find PVC pipes at a hardware store, and acetate sheets at many office supply stores. The author does provide a small list of internet suppliers at the back of the book which may be of use in finding some items.Finally, the paper quality, photos, and dessert platings in this book are outstanding. The instructions are detailed, although they could have used a bit more editing. For example, sometimes articles and modifiers are left out, so you're not sure what the instructions refer to, unless you read on a bit, and then you can figure it out. For example, if the book says "push into the PVC pipe," and doesn't clarify WHAT you are supposed to push into the pipe (since there are several components to the dessert), it's a bit of a puzzle. This is a minor point, but it does get annoying after a while. The glossary could use a bit of work, too, as it defines some, but not all of the more esoteric commercial ingredients called for in some of the recipes.A wonderful book that is a great source of inspiration, especially if you are looking for one that provides instructions, recipes, and photos of complex desserts made up of multiple components. I agree that it's a bargain for the price!

I just received this book and realize I am truly out of my depth. Intimidated, but excited about learning from a master. I'm a pretty good home cook, and have recently began making ice cream and other frozen desserts. But this is incredible. Each photo is a work of art in and of itself, and the foods pictured are also each a work of art within each photo. Migoya is not a chef, he is an artist. Food is his medium, and this book demonstrates his expertise. I will delve into this and discover how the recipes can be scaled down to home use. These are not home dinner quantities, they are desserts by the kilo! The recipes look great, and many of the more restaurant-level ingredients can be sourced on the internet easily these days. This is definitely not for the beginner, but will be well worth it for someone like me who wants to increase his skills with an eye towards commercializing his talents one day.

I really like the technical explanation about every ingredient of the ice cream. this is the 2nd book I found excellent to get what you need to know to make a good base ice cream. It has professional information that you could use in a professional setting like I will.

So much fun within this book! I got it because we used it in class. I'm so glad I did!

If you want to be a professional pastry chef or an advanced chef at home, buy this book.

The author is a desert specialist from the Culinary Institute of America, and presents readers with top chef quality recipes. The book is actually aimed at fellow professional chefs, and serious amateurs, since the recipes are all in restaurant proportions. So you will need your calculator or good simple math skills to divide the ingredients proportions to make the ice cream and other wonderful deserts in home kitchen proportions. Just as a table book, the book is worth buying. The photography is simply beautiful. Yet, I wish the author had made an attempt to supply home kitchen proportions alongside the restaurant proportions. In a future edition of this book, the author should consider dual proportions table for ingredients. It's a must buy anyway for anyone serious about gourmet deserts.

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