Average customer rating:
- Hope for Those Wanting to be a Normal Eating
- Koenig goes beyond the simple rules of intuitive eating into the heart of the issue
- Finally, a book that makes sense!
- save your money for a salad
- From hopelessness to normalcy
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The Rules of "Normal" Eating: A Commonsense Approach for Dieters, Overeaters, Undereaters, Emotional Eaters, and Everyone in Between!
Karen R. Koenig
Manufacturer: Gurze Books
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Intuitive Eating: A Revolutionary Program That Works
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Am I Hungry? What to Do When Diets Don't Work
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The Food and Feelings Workbook: A Full Course Meal on Emotional Health
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How to Survive Your Diet and Conquer Your Food Issues Forever
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Eating Mindfully: How to End Mindless Eating and Enjoy a Balanced Relationship with Food
Accessories:
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Tanita BC533 Glass Innerscan Body Composition Monitor
ASIN: 0936077212 |
Book Description
Written in easy-to-understand, everyday language, The Rules of “Normal” Eating lays out the four basic rules that "normal" eaters follow instinctively — eating when they're hungry, choosing foods that satisfy them, eating with awareness and enjoyment, and stopping when they're full or satisfied. Along with specific skills and techniques that help promote change, the book presents a proven cognitive-behavioral model of transformation that targets beliefs, feelings, and behaviors about food and eating and points the way toward genuine physical and emotional fulfillment. Readers learn how to reprogram their dysfunctional beliefs, manage uncomfortable feelings without turning to food, and establish new eating habits that tune their bodies into natural sensations of hunger, pleasure, satisfaction, and satiation. Filled with humorous insights, compassion, and practical wisdom, the book outlines balanced attitudes and patterns that benefit all types of eaters.
Customer Reviews:
Hope for Those Wanting to be a Normal Eating.......2007-09-03
I found this book to be extremely helpful in the process of overcoming a long term eating disorder. Having been both anorexic and overweight, this book has offered me hope in teaching me to read my bodie's clues and to begin to trust them. I appreciate that while the author is honest in saying that becoming a normal eater requires hard work, she also impart's hope to both those who have totally learned to ignore their body's clues that they are full and those who have have learned to ignore physcial hunger and have lived under the tyranny of food diaries and counting calories and fat grams.
Koenig goes beyond the simple rules of intuitive eating into the heart of the issue.......2007-08-23
This book is an excellent read for those dealing with emotional eating. I'm not finished with this book. Yet, every time I read it, I learn something new. Her voice is compassionate and assertive. And, she explores the emotional issues that drive us to eat rather than feel. Plus, Koenig doesn't overwhelm the reader with a lot of psycho-babble. She's firmly rooted in cognitive-behavioral therapy, which empowers emotional eaters to deal with their issues head on.
Koenig also states that, like alcoholism, emotional eaters will never be cured, but will be a work in progress. It taught me to stop, think, and listen to my heart and body. I highly recommend it!
Finally, a book that makes sense!.......2007-08-17
I have been an emotional and binge eater with a history of related eating disorders. I have tried most diets out there, own most books on healthy eating that have come out since the 70s, and have exercised both moderately and to excess. I have never been able to find whatever it is to keep me at a healthy weight -- until now.
It has always maddened me that people (such as DH) are able to eat normally and never worry about calories or food groups or weight. This book has helped me understand why they can do it and I can't. It also contains exercises to help me understand the relationship that my beliefs, feelings, and actions have on my life, and exercises to help me replace some of my unhealthy beliefs, feelings, and actions with healthier ones. I highly recommend this book to anyone who had struggled with weight and food issues.
I also recommend her workbook, The Food and Feelings Workbook: A Full Course Meal on Emotional Health which takes the ideas in this book a step further and is filled with information and exercises to help continue the self-work it takes to finally become a more normal eater.
I have been practicing the principles in this book and have begun working in the workbook. A month later (after ditching all diet books and ideas) I have lost a few pounds (normally the absence of a diet would mean an incredible weight gain) and am more relaxed around food. The best things this has given me is the ability to focus on other things in my life and not have every waking thought revolve around what I just ate, what I am eating, and what I am going to eat next and when.
Is this process easy? No, not really. Is it worth it? You bet!!!
save your money for a salad.......2007-07-08
i think this book is more for undereaters than emotional eaters. it did not tell me how to do with my feelings at all. this book is for people who dread coming to the dinner table which i dont. i love how at the end of the chapter how they want you to explain to your family and friend that you are trying to eat normally if they like it or not but this book does not help you unless you are anorexic.
From hopelessness to normalcy.......2007-06-02
Probably the most complete, step by step book ever written for those dealing with dysfunctional eating. Karen gets directly to the core issues and beliefs and thus setting the stage for the reader to create a pathway to freedom. Feelings are survivable, although so many of us will do anything not to feel them. When you are staring at the kitchen cupboard looking for food when you are not hungry, there were thoughts, feelings and beliefs that brought you there. This book, coupled with her "Food and Feelings Workbook" truly provide the way out of the labarynth.
Book Description
This cookbook, by the proprietor of the celebrated Levana Restaurant and Bakery in Manhattan, offers150 recipes and 20 menus that are simple, nutritious, beautifully presented, and 100 percent kosher. Traditional kosher fare, including food for the holidays and entertaining is featured, along with recipes that reflect the author's Moroccan, French, Asian, and vegetarian influences. 150 recipes, 30 color photographs.
Customer Reviews:
Beautiful, from photo to finish.......2007-01-20
This book of enticing recipes and gorgeous photos is a perfect gift for your favorite hostess. Levana is a master chef who is passionate about her work, and it shows. Her elegance and attention to detail are illustrated throughout Levana's Table. In addition to a collection of great recipes, Levana takes you inside her world of presentation and entertaining. She offers thoughtful tips and advice throughout.
The target audience for Levana's Table is Kosher, yet Levana herself follows a mostly dairy-free diet, as evidenced in this book. Only a handful of the 150+ recipes contain any milk products, while several inviting dairy-free options, including a Tiramisu, are offered.
One thing I truly enjoyed about this cookbook was the adventurousness. Levana's recipes touch every portion of the globe. Chili Sans Carne highlights a famous Latin dish, Lamb and Eggplant Curry demonstrates an excellent use of Indian spices, and a jazzed up Miso Soup (with Shiitakes and Swiss Chard) offers some new flavors to one of my old favorites.
Several of the recipes call for more extravagant ingredients, so this may not be my daily go-to cookbook. Nonetheless, the instructions are uncomplicated and easy to follow. When guests are coming, or I need some inspiration to trial new foods, Levana's Table will certainly be the first place I look.
Excellent kosher cookbook........2006-08-23
I have to say that this book has to be one of the top kosher cookbooks. So far I only tried one recipe, which happened to be marinated steak for the grill, which was unbelievable. My guests could not stop raving about it. I imagine that most of the other recipes should follow suit. I noticed a trend with her recipes, to include green peppercorns and/or saffron. Green peppercorns, could be found at most gourmet shops, but when she calls for green peppercorns in brine, I have yet to see where that exists. I'm sure it's out there somewhere, but she doesn't elaborate on it. Levana is a fan of tofu, as she explains in the book, book I can't comment if those recipes are good (even though I speculate that they are). I bought all of the ingredients for her non-dairy Tiramisu, but I didn't have time to make it. Her book is fun to read, and you can't help be excited to try her next recipe.
Healthy, Easy and Simply Delicious.......2006-01-19
During a summer picnic someone advised me to buy Levana's cookbook. Since I bought this cookbook I don't look anymore at others. I also follow her cooking classes at Lincoln Square Synagogue and they are too good to be true. She makes healthy dishes which are very easy to make and simply delicious as well. I was always a bit insecure about cooking since often recipes didn't turn out like they should. Not with levana's recipes; they work. It really makes me happy to see that my dishes turn out so well. Levana uses all kinds of healthy grains, I never heard of before, gives alternatives to white cane sugar, gives easy recipes to make fish and chicken exotic in no time, turns heavy dairy dishes into light soy creations and uses vegetables, spices and herbs in such a magical way that even the greatest carnivore would consider to become a vegetarian.
I am waiting for her new cookbook.
Kosher Cooking fun in NYC.......2004-03-30
I bought Levana's book after attending her cooking classes in New York City (http://www.levanakirschenbaum.com). This book is a great companion for her classes -- I recommend them both highly! Her Brisket makes a great seder main course.
At Long Last! Levana's Recipes in a Beautiful Book.......2003-01-27
What a pleasure to have Levana's recipes bound in such a beautiful book! My husband and I have taken many of Levana's cooking classes in New York City - me for the recipes and techniques, my husband because he knew he would get a good dinner - and my recipe collection was all a hodgepodge. Plus, the book has the added bonus of Levana's practiced advice on entertaining - some of which she gave in class, but not all - I only wish I could have read it before I started entertaining - it would have saved me from a lot of mistakes. Plus, there are charming stories about Levana's mother, her husband Maurice and her children - including her daughter who, Levana says, usually prefers to eat cold cereal! I just de-accessioned most of my large library of cookbooks, but this one is a keeper. Note - You will need a food processor. I never bought one until Levana demonstrated how easy it is to use - now I have 2 (one for Passover). I asked Levana if she keeps her food processor parve like I do. "I have 3 food processors!" she said. This book is a perfect gift for all brides. I just gave mine away to my best friend for her birthday and have to buy two more today - one for a bride. Another hint while I have your attention - those Le Creuset spatulas and spoons in blue, red, and green that can take heat up to 650 degrees (I think that's the number) are perfect for the Kosher kitchen. Levana uses them, and now I do too! I love the big color photos that show how the dish is supposed to look - why don't all cookbooks have them? My only quibble is you have to squint to see Levana - her photo is about 1 inch square square! - it does not show her vivacious warmth as big as it is. I think it is inspiring to see her up to her elbows in bread dough while smiling and talking a mile a minute, so why not show her doing some of the more difficult stuff?
Book Description
Young Hungry, an innovative new cookbook packed with simple and delicious recipes, invites people to venture into the kitchenfarther than the refrigerator or microwaveto create fantastic fresh food thats perfect for sharing with friends at dinner parties, brunch, or an afternoon watching football. In chapters conveniently organized by meal event, Dave Lieberman offers more than 100 easy-to-follow recipes to help readers cook effortlessly and impressively for friends and family. Helpful Daves Take sidebars sprinkled throughout provide details on ingredients and tips for making things simpler or taking them to the next level.Perfect for the Young Hungry, sections and recipes include: Casual Sit-Downs: Roasted Red Pepper and Leek Soup with Goat Cheese Crostini, Flash-Marinated London Broil and Grapefruit Granita. Dinner for Two: Dill-Rubbed Salmon with Caramelized Lemon Slices and Raspberry Cream Parfait. Cooking for a Crowd: Roasted Acorn Squash with Butter and Sage, Rosemary-Roasted Pork Loin with Orange-Cranberry Sauce and Tiramisu. Happy Hour!: Tropical Martini, White Sangria, Open-Faced Smoked Salmon Sandwich with Avocado and Wasabi Cream Cheese, Crostini with Sauted Cremini Mushrooms and Garlic.
Customer Reviews:
Good if you know what you're doing........2007-06-04
B. Marold's review was excellent, so I'll only add two comments, a plus and a minus. The plus is that Dave has some truly excellent party menus in this book. He has several recipes that build off a base recipe (e.g., the crostini recipes), so you're able to prepare a few different items quickly. The minus is that you probably need some experience in the kitchen if you're going to prepare the other recipes. He provides cook times, but doesn't elaborate on what something should look like when it's done. Since ovens vary significant, it's a problem if you don't know how to tell by sight or testing whether a dish is done. Also, I'd just concur with B. Marold's assessment that Dave may have useful suggestions for minimizing costs, but undoes some of these when he's using expensive meats. This weekend, I made the warm goat cheese salad, dill salmon, and mini fudgey chocolate cakes, and the ingredients I had to buy cost $50 for two people. It's a good cookbook, but you can find better out there.
Easy, quick recipes that anyone can make!.......2007-02-22
Usually when I read a recipe book, there are a couple things I would actually make, but most seem too time consuming or use a lot of weird ingredients. This book addresses these concerns, and is tremendous for providing easy, quick recipes that anyone can make! I highly recommend it and will probably purchase it as a gift for others as well. The author is really funny too - I am constantly amused when I cook dinner from this book!
Good ideas with a weak execution of some of the basics, but I liked it.......2006-07-09
I am not familiar with Lieberman's show on "The Food Network", so I took this book at face value when I was browsing cookbooks at my local Boarders. I'll give Lieberman this, he takes a very engaging and appealing photograph. I have to agree with the M. Borard's observation that the book is so weakly organized that it seems to throw away much of the leverage that his exposure on TFN might have given him. In spite of the title, this isn't really all that accessible to novice cooks (or those on stringent budgets), contains some problematic advice (garlic presses? Hellman's mayonaisse when it is so easy to make your own?) and doesn't really contain all that many recipes for the beginning cook. His section on grilling seems as if it could get a newbie cook in serious trouble with botched results.
And at least twice I've gotten into trouble with his time and temperature recommendations - I charcoaled 1 1/2 pounds of London Broil because his recipe insists that it should sit under the broiler for 15 minutes on one side and 8 on the other (on the top setting for the rack) for a 1-2 inch thick cut. When I pulled it out after only 10 minutes, the meat was already toast. (It makes me wonder if the electricity and natural gas on the East Coast are somehow 'weaker' than in the MidWest, or if the stoves Lieberman uses are older, less efficient models.)
Still, I like it. Operating with less than six months of experience as a self-taught cook, I've tried several of the recipes and they've turned out more than satisfactory results, once I learned to discount some nonsensical fantasies about oven times (see above). The food photography does a great job of giving you an idea of what to aim for, which is worth a few extra bucks to me over "plain text" collections such as Mills' "Cheap. Fast. Good."
I can't see an accomplished cook or trained chef getting anything out of this collection, but it's been worth the purchase price for me. And Lieberman is young, after all, and I am sure he will put better collections together as his skill in the art of 'cookbookery' matures.
Charming chef, average food.......2006-06-02
Lets face it, Dave Lieberman is hot, the food is okay. This is a good common sense book, nothing special. Would reccommend it as a graduation gift/gift for someone who is just getting started in the kitchen. It has a few good ideas for more expereinced cooks, but its unlikely to be the cookbook that you will keep coming back to. Nice pictures and layout.
Approachable recipes from an approachable guy.......2006-04-09
Dave Lieberman is a breath of fresh air to Food Network's list of 'celebrity' chefs. He has the unjaded enthusiasm of a newbie, the approachability that Tyler Florence tries to have but comes off as a bit insincere, and a genuine love of cooking that transcends both the electronic and written medium.
None of the recipes in Dave's first book are impossible for the entry-level cook, and he does a good job of explaining cooking basics (what tools are a must-have and what to keep a running stock of in the pantry) and then delving into easy-to-make recipes that won't cost a fortune to make.
While some of the fare is a bit college student-esque, most of the things I've made from this book are actually pretty good crowd-pleasers. The fact that Dave takes a Nigella Lawson approach to his book and its recipes - he has a very 'talky' style that makes it seem as though he's sharing his recipes with friends - makes it all the more laid back and refreshing.
Can't wait to see what his next book, due in October, does to expand his love of fresh ingredients and great flavors while at the same time keeping things relatively simple and affordable.
Amazon.com
"Notches-Unknown PBJ," "Gone Fishin' Fish Sticks," "Pokey Brownies," "Make-Lots-of-Friends Oven-Baked French Fries." Even the pickiest eaters will perk up their ears at these irresistible dishes from acclaimed chef and TV personality Emeril Lagasse. Packed with 75 fun, tasty, and even healthy recipes, the New Orleans chef's cookbook for kids is sure to inspire feats of culinary greatness in the youngest aspiring epicure. The big, colorful volume features clear, step-by-step instructions with a strong emphasis on safety, preparation, cleanliness, and fun. Sidebars provide the yield, ingredients, and tools needed for each recipe, and small pictures illustrate some of the trickier steps, demonstrating, for example, how to brush the "Cheesy Star Snacks" with egg white before baking. A prominently placed Caution bar at the top of the page uses icons (knife, flame, oven mitt, etc.) to let young cooks know how careful they need to be. The exuberant chef sprinkles his well-known Emerilisms--"kick it up," "oh yeah, baby," "bam!"--throughout the pages, and clever illustrations by Charles Yuen use photos of Emeril's head with cartoonish drawings of his body and the foods he celebrates. Grownup readers who have enjoyed Emeril's other cookbooks (Prime Time Emeril, etc.) will love sharing their favorite wacky chef--and some kitchen time--with the kids in their lives. (Ages 9 to 12) --Emilie Coulter
Book Description
Gooey Cinnamon Buns, Baby Bam Burgers, Ka-Bam Kabobs, Creamy Dreamy Orange Freezes! Sound good? They taste even better -- and you can make them yourself!
What's better than eating really good food? Making it! And now, Chef Emeril Lagasse shows you how to do it, step-by-step. And hey, this is the real thing -- you're really cooking with this book, so get ready to make some kicked-up food that your family and friends will love.
- Hate getting up in the morning? Not with Emeril's Favorite French Toast for breakfast!
- Want to make all your friends happy when you open your lunchbox? Then bring enough Cheesy Star Snacks for everyone.
- Think vegetables are boring? Just try Sweet Potato-Praline Marshmallow Casserole!
- Your turn to make dinner? Junior's Jambalaya. will make everybody happy-happy.
- Is dessert your favorite meat? Then Pokey Brownies are just right for you!
Every recipe has been chosen and tested by Chef Emeril and by kids, too, so you know they have to be good -- and good for you! Best of all, grown-ups can use this book with you. Cooking together is a great way to have fun and make sure you stay safe.
So if you want to make delicious food and have a good time doing it, put on your apron, roll up your sleeves, and follow Chef Emeril into the kitchen....
Customer Reviews:
BAD.......2007-05-13
The recipes were not very good and the book was very annoying. When I made the mac&cheese it referred me to the Bam seasoning. It's basically this mix that uses every spice and you don't even end up using most of it so i just threw it out. The book gave me a headache reading it and nothing rly tasted that good
Even for Grandmas.......2007-03-12
Bought this for my 10 year old granddaughter who is extremely hard to feed. She loved it and once a week will pick out something we can make together. Hopefully this will encourage her to try different things and enjoy meal time more.
My 9 year old son loves this book!.......2007-02-21
I got this for my son's 9th birthday, as he loves to cook with me. He is learning disabled, so has a very hard time reading, but the pictures and icons (for things like whether or not something uses the oven, or knives, etc.) have 1)kept him interested, and 2)helped him figure it on his own - adding new kicthen vocabulary to his repetoire. We've made several things from the cookbook - all very tasty, easy to prepare, and well-received by the rest of the family, and nearly every night he's asked to cook again from his cookbook. I give this a thumbs up from a cookbook perspective - good recipes, great directions, delicious results, and from a kid-friendly perspective - colorful and visually interesting, accessible language without talking down to the kids, or being over their heads, and enthusiastically Emeril.
great book.......2006-09-07
I bought this book for my nephew's 10th birthday and he has made several of the recipes. He is so proud of himself that he can make foods such as jambalaya.
Emeril's There's a Chef in My Soup! Receipes for the Kid in Everyone.......2006-07-17
My grandson said he wanted to learn to cook, and Emeril
was one of his favorites. This is the perfect book for
a beginner. We liked the fact that the book illustrated
which utensils you needed for your recipe.
The recipes are straight forward easy for a kid to understand.
We highly recommend this book.
Customer Reviews:
Fabulous eazy recipies the whole family will love!.......1999-02-11
This book is a busy person's dream cookbook. It is full of gourmet recipies that are healthy and taste great! Your family will think you spent all day preparing the meal when in reality you didn't have to spend but 20 minutes. Elegant food fast. If you buy one cookbook, and you are a busy person who enjoys good food; buy this one!
Average customer rating:
- Plenty of cultural insights and background history
- Plenty of cultural insights and background history
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Everyone Eats: Understanding Food and Culture
E.N. Anderson
Manufacturer: NYU Press
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Binding: Paperback
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Similar Items:
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Food and Culture: A Reader
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The Cultural Politics of Food and Eating
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How We Eat: Appetite, Culture, and the Psychology of Food
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Food Is Culture (Arts and Traditions of the Table: Perspectives on Culinary History)
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Food in the USA
ASIN: 0814704964
Release Date: 2005-03-01 |
Book Description
View the
Table of Contents. Read the
Introduction.
"Anderson's view of the relationship between the biological and the cultural is nicely provocative, and his rich personal fieldwork experiences greatly enliven the pages of
Everyone Eats."
—Sidney W. Mintz, author of Tasting Food, Tasting Freedom: Excursions into Eating, Culture, and the Past
”Plenty of cultural insights and background history lend to a survey particularly recommended for college-level students of anthropology and social science.”
—The Bookwatch, The Midwest Book Review
"
Everyone Eats is anthropology at its best, an exceptional blend of biological and cultural explanation that reveals our relationship with food and eating. Anderson's personal ethnographic experience as a nutritional anthropologist among cultures from around the world will leave the reader with a sense of wonderment about the fundamental human act of eating. Throughout the book Anderson develops a deep social conscience about the problems of over--and under-nutrition--that face the world today."
—Barrett P. Brenton, Associate Editor of The Encyclopedia of Food and Culture
"Although intended for the general public and not as a textbook, this book is recommended for higher education, especially advanced courses."
—CHOICE,highly recommended
”Anderson does an excellent job of tracing foodways as dynamic processes, defining cuisines in the Mediterranean world, and discussing how foods reveal world systems and signal ethnicities.”
—Gastronomica
Everyone eats, but rarely do we ask why or investigate why we eat what we eat. Why do we love spices, sweets, coffee? How did rice become such a staple food throughout so much of eastern Asia?
Everyone Eats examines the social and cultural reasons for our food choices and provides an explanation of the nutritional reasons for why humans eat, resulting in a unique cultural and biological approach to the topic. E. N. Anderson explains the economics of food in the globalization era, food's relationship to religion, medicine, and ethnicity as well as offers suggestions on how to end hunger, starvation, and malnutrition.
Everyone Eats feeds our need to understand human ecology by explaining the ways that cultures and political systems structure the edible environment.
Customer Reviews:
Plenty of cultural insights and background history .......2005-07-04
There's a strong relationship between biological need and culture: a relationship emphasized by E.N. Anderson, professor of anthropology at University of California Riverside, in his survey Everyone Eats: Understanding Food And Culture. Discussions range from the aesthetics of eating and different sensory perceptions between cultures to the needs for foods as displayed in differing literature of cultures, and surveys of how food fads change over time. Plenty of cultural insights and background history lend to a survey particularly recommended for college-level students of anthropology and social science.
Plenty of cultural insights and background history .......2005-07-04
There's a strong relationship between biological need and culture: a relationship emphasized by E.N. Anderson, professor of anthropology at University of California Riverside, in his survey Everyone Eats: Understanding Food And Culture. Discussions range from the aesthetics of eating and different sensory perceptions between cultures to the needs for foods as displayed in differing literature of cultures, and surveys of how food fads change over time. Plenty of cultural insights and background history lend to a survey particularly recommended for college-level students of anthropology and social science.
Customer Reviews:
A title that lives up to its claims.......2002-01-18
This is the cookbook I use most often for simple, delicious, and easy-to-prepare meals. I often make the Mykononos chicken salad for lunch guests and every single person has loved it. Karen A Levin has a special gift for creating recipes. I am looking for more of her books and buying them used on-line.
Easy can equal delicious.......1999-12-31
My wife and I have had this book for years. We have bought copies for friends. Althought we own and use dozens of cookbooks, this is still the one we turn to more than any other. Just last night we made a dish that we had never made before, and it was as good as everything else in the book.
The dishes really are easy to prepare, using ingredients you probably already own. The variety is suprisingly good, considering this is an all chicken book. Instructions are clear, and even more important, accurate.
My most used cookbook........1999-01-21
Every recipe in this book is great. I just ordered my third copy to give to my bachelor son. Pecan chicken is our favorite,but every recipe I've tried has been easy and delicious. Her other titles are just as good. I have them all.
Book Description
A comprehensive treatment of the new, proven Mittleider Method of dramatic food production demonstrated throughout the world, with sixty-four chapters, 621 pages, and a thousand drawings, photographs, and color plates. Also provides a detailed discussion of all aspects of plant growth, soil and water, nutrients, disease and insect control, harvesting, and marketing. Essential material for all serious vegetable gardeners.
Books:
- The Self-sufficient Life and How to Live It
- The Ultimate Rice Cooker Cookbook : 250 No-Fail Recipes for Pilafs, Risottos, Polenta, Chilis, Soups, Porridges, Puddings and More, from Start to Finish in Your Rice Cooker
- The Untold Story of Milk: Green Pastures, Contented Cows and Raw Dairy Products
- The Violence of Green Revolution: Third World Agriculture, Ecology and Politics
- Time-Saver Standards for Urban Design
- Tools and Tactics for the Master DayTrader: Battle-Tested Techniques for Day, Swing, and Position Traders
- Vitamin D: New Perspectives in Drawing (Themes)
- Whittemore's Science and Practice of Pig Production
- Wind Power, Revised Edition: Renewable Energy for Home, Farm, and Business
- 2006 International Mechanical Code - Softcover Version (International Mechanical Code)
Books Index
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