About this product: Forms make or break the most crucial online interactions: checkout, registration, and any task requiring information entry. In Web Form Design, Luke Wroblewski draws on original research, his considerable experience at Yahoo! and eBay, and the perspectives of many of the field's leading designers to show you everything you need to know about designing effective and engaging web forms.
About this product: Goodbye, peanut butter and jelly! In this lively, easy-to-use cookbook, author Paulette Mitchell shares 75 recipes for delicious, healthy hand-held meals that will satisfy both vegetarians and omnivores alike. Think a veggie sandwich is just cheese and sprouts? Think again.Try brown-bagging it with Mexican Black-Bean Pitas, wowing a dinner party with elegant Pear Crostini, or satisfying a hungry crowd with Eggplant Parmesan Poor Boys. Plus, you'll find great sandwich accompaniments such as Herbed Fresh Tomato-Carrot Soup and Potato Salad with Lemon Vinaigrette. From tofu and tempeh to fresh veggies and grains, Vegetarian Sandwiches is a must-have for the lunchbox set.
About this product: Publisher's description: This practical worktext shows students how to complete a variety of forms. Instruction centers around the skills needed to fill out forms that students are likely to encounter, including: applying for a social security number, completing a job application, requesting a bank account, writing out a catalog order, and completing a voter registration form. Excellent practice for students preparing to enter the workplace.
Take your bread and sandwich-making to the next level. Margaux Sky, whose Art Cafe and Bakery in San Luis Obispo has drawn major media attention for her wonderful fare, now shares the secrets of her success. Beginning with basic white, wheat, and sweet bread dough, Sky shows you how to make the best breads and sandwiches in America.
Just browsing through the titles and the ingredients provides a feast for the senses, yet from her list of ingredients to directions for preparation, readers will think, "I can do this!" Her daring combinations produce these tempting dishes and more:
Avacoado and Melted Swiss on Salsa Bread
Roasted Rumble Bumble with Roasted Red Pepper Sauce on Honey Nut Wheat Bread
TBLT on Horseradish Parmesan Bread
And the "O" Special-Curried Chicken on Spicy Pepper Jack Bread
In Beautiful Breads and Fabulous Fillings, you'll find over 150 full-color photographs and over 140 recipes for these simply divine loaves, sandwiches, fillings, and accompaniments. Margaux's stunning combinations of flavors and textures will have your friends and family clamoring for more.
About this product: Filling Your Well is a delightful Weekly Calendar Companion to Jeanie Brosius' other book, Giving From an Empty Well. You can now begin your week with a lively and refreshing message of practical ways to live with a sense of well-being. These practical spirituality messages have been enjoyed by thousands of people all over the world as weekly emails . "Your message of the ways we continually tell the Universe and others how we should be treated makes me realize the power of our thoughts and words. Thank you for bringing such simple and effective reminders every week. I love it!" If you have ever felt depleted, overwhelmed and discouraged, Jeanie's practical spirituality messages can help you regain your own sense of "Well-Being." Order your calendar book today and begin the joyous journey of Filling Your Well. .
About this product: The subject of space-filling curves has generated a great deal of interest in the 100 years since the first such curve was discovered by Peano. Cantor, Hilbert, Moore, Knopp, Lebesgue, and Polya are among the prominent mathematicians who have contributed to the field. However, there have been no comprehensive treatments of the subject since Siepinsky's in 1912. Cantor showed in 1878 that the number of points on an interval is the same as the number of points in a square (or cube, or whatever), and in 1890 Peano showed that there is indeed a continuous curve that continuously maps all points of a line onto all points of a square, though the curve exists only as a limit of very convoluted curves. This book discusses generalizations of Peano's solution and the properties that such curves must possess and discusses fractals in this context. The only prerequisite is a knowledge of advanced calculus.
About this product: Coach Mike Gottfried's professional life took him from college football coach to TV sports analyst. As you read stories of great moments in football, you'll feel like you're in the press box with Coach. Coach's desires to also score big in his personal life led him to found an organization to help fatherless boys. He encourages you to leave a legacy worthy of scoring those extra points in life.
About this product: Bernachon and his kin own a legendary chocolate business in Lyon, France. Beranbaum is a thorough and careful cookbook author. The result is the most useful chocolate cook book that I own. It is a very productive resource for chocolate recipes. Whenever I need a recipe for, say, a chocolate version of Gateau St. Honore or L'Opera, this is book I go to first, and it is the chocolate book I bake from most frequently. A word of warning, however: the recipes are not necessarily easy to do, and the uninitiated might have some difficulty following the more involved recipes.
This book is a mostly traditional collection of classic, French patissierie. You will find things like buche de noel, caraque, mille-feuille, succes, madeleines, profiteroles, macarons, rochers, mousse, nougats, trois-freres, and truffles. The chapter on basics is probably the most valuable chapter: it has all the basics, such as genoise, pate feuilletee, croissant, pate a choux, pate sucree. pate brisee, succes, meringue, ganache, creme patissiere, and creme chantilly. Beranbaum has done an excellent job of adapting these recipes for the American kitchen. All the ingredients are listed in both volume and weight measures. The procedures are thorough, complete, and reliable.
I do have a few objections. There are some easy recipes, viz Brownies or Viennese Hot Chocolate, but most are rather advanced and not for the casual home cook. Some kind of difficulty rating system would have been a great help. The chocolate pound cake recipe is the wacky one that uses egg whites beaten to stiff peaks, not a real pound cake by my standards. Several recipes use a chocolate coating, but proper instructions for tempering chocolate is not supplied anywhere in the book; for these recipes, I suggest you ignore the author's statements about heating and cooling chocolate and resort to a chocolate cook book that has full instructions for tempering.
It has these chapters: cakes; little cakes and cookies; desserts; confections; beverages; kitchen basics; decorations.
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