Food Not Lawns: How to Turn Your Yard into a Garden And Your Neighborhood into a Community

Book Description

Gardening can be a political act. Creativity, fulfillment, connection, revolution--it all begins when we get our hands in the dirt. Food Not Lawns combines practical wisdom on ecological design and community-building with a fresh, green perspective on an age-old subject. Activist and urban gardener Heather Flores shares her nine-step permaculture design to help farmsteaders and city dwellers alike build fertile soil, promote biodiversity, and increase natural habitat in their own "paradise gardens." But Food Not Lawns doesn't begin and end in the seed bed. This joyful permaculture lifestyle manual inspires readers to apply the principles of the paradise garden--simplicity, resourcefulness, creativity, mindfulness, and community--to all aspects of life. Plant "guerilla gardens" in barren intersections and medians; organize community meals; start a street theater troupe or host a local art swap; free your kitchen from refrigeration and enjoy truly fresh, nourishing foods from your own plot of land; work with children to create garden play spaces. Flores cares passionately about the damaged state of our environment and the ills of our throwaway society. In Food Not Lawns, she shows us how to reclaim the earth one garden at a time.

Customer Reviews:

Despite what others have said..........2007-10-17

...this is an excellent book. I might not agree with the author on every point, but there is enough good material in it that I am glad I purchased it.

An inspired 40-something.......2007-09-04

Food Not Lawns speaks to my heart and has inspired me in my home gardening. I bought copies for two dear gardening friends who are in their 20's and 30's, and they are also excited by the ideas presented in the book. The author takes a holistic view of community and gardening, of working with Nature as an orchestra of forces influencing each other and working collectively together. Heather Flores encourages us to think out of the box and some might find that uncomfortable, but I still think her vision and sense of hope is so needed in our world today. Share this book with family and friends!

completely false advertising.......2007-07-05

I see that this books appears a hit with many reviewers, but I am unfortunately going to dissent. I was excited to read this book when it arrived and was subsequently dissappointed in the overall quality of the work as a whole. First and foremost, Flores leaves out a great deal of detail with regard to the actual work involved in any form of agriculture, be it animal husbandry, permaculture, or anything between. I say this not only as an avid reader, but also an environmental studies major reviewing the work for a class as well. Second, Flores' method of combining the topics of agriculture and social change is facetious at best, with no real segway from the former to the latter. In other words, this is literally two unconnected books sharing the same binding. Finally, and most disheartening of all, the work gives faulty advice at best, especially with regard to her advice on dealing with numerous aspects of gardening (traditional and permaculture), pending jail time, and conflict management strategies(with latter are potentially dangerous). I will also note that I resold this book immediately upon completion due to the above. Those interested would be better served to read The Good Life by Helen and Scott Nearing, or other such related books by other reputable authors such as Joseph Jenkins, Eliot Coleman, Louise Riotte, or John and Martha Storey. In short, do not purchase this book if you are serious about either agriculture or social change.

if you are over 40 skip it... so gen X.......2007-05-25

This is a very shallow book by the new generation of writers that find fault with everything done in the twenty years before they were born,
Its very shallow, big type and very preachy.
If you are interested in gardening, try Giaas garden, a much more serious study of permiculture.
In this rambling book, the aurthor boasts of not making over 8 k a year, but inherited the money to buy her farm!
I liked camping living until I was thirty, now I am 45 and really like my freezer and new stove.( yes, I have my own three hens and belong to a CSA)
I know a number of the original flower/farm people, and as they got older they liked having a few more comforts.

So this is one of the new gen X books, shallow to a fault. Nothing but sound bites.
the aurthor sems all hyped about third world living, but I am not sure she has ever been to a third world and seen how hard that style of life is,,it is easy to glamorius the distant!!!

Not just Gardening--A guide to Activism and Environmentalism.......2007-01-23

I picked up this book to learn practical application of permacultural principles applied to urban yard scales--and there is a wealth of such information here. However, I do feel like Flores preaches just a little too much about the environmental destruction and political problems currently plaguing our country. In my view, anyone picking up a book called Food Not Lawns probably is already well-versed in such issues, and Flores is essentially preaching to the converted. That said, this book DOES have tons of practical information, and I would recommend it as an excellent counterbalance and companion book to Toby Hemenway's Gaia's Garden.

Kosher by Design Short on Time: Fabulous Food Faster (Kosher by Design)

Average customer rating:

Kosher By Design, the best kosher cookbook series of today!
Great gift for a student or new cook
Great and Fast!
Fast and Delicious Food
Thank You Susie! You did it again!

Kosher by Design Short on Time: Fabulous Food Faster (Kosher by Design)
Susie Fishbein
Manufacturer: Mesorah Publications Ltd.
ProductGroup: Book
Binding: Hardcover

General | Cooking, Food & Wine | Subjects | Books

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Kosher | Special Diet | Cooking, Food & Wine | Subjects | Books

Kosher Foods | Judaism | Religion & Spirituality | Subjects | Books

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Similar Items:

Kosher by Design: Picture Perfect Food for the Holidays & Every Day
Kosher By Design Entertains: Fabulous Recipes For Parties And Every Day
Kosher by Design Kids in the Kitchen
The Kosher Palette II: Coming Home, the Art and Simplicity of Kosher Cooking
Enlitened Kosher Cooking

ASIN: 157819072X
Release Date: 2006-11-01

Customer Reviews:

Kosher By Design, the best kosher cookbook series of today!.......2007-09-07

The Kosher By Design cookbook series are one of the best kosher cookbooks of today. The recipes mix modern and traditional cooking together in a most delicious way. Easy to follow recipes and beautiful pictures. I highly recommend this cookbook and any of the other cookbooks in the Kosher By Design series.

Great gift for a student or new cook.......2007-09-04

My teenage daughter's friend brought us this book as a house gift. I love it, and I use it quite a bit. I just bought a copy for 21-year-old son, who is starting to cook and entertain. It's great for a new cook, because in addition to being quick, most of the recipes don't require a fully-equipped and stocked kitchen. She also explains well. The pictures are beautiful, and the special sections at the end are fun.

I'm sure that a lot of "foodies" will turn up their noses at this book. I, too, like to make things from scratch, and this isn't a book of five-star gourmet adventures in the kitchen. But I think that the reader who wrote that you could probably make these things a little bit better without using the packaged ingredients, but at the cost of a lot more time, hit the nail on the head. Sometimes you just don't have time to cook the way you really want to do it -- but you still have to eat. I suppose some purists will say it's always better then to go out or just make a sandwich than to cook "Rachael Ray" style. But I think a home-cooked, family style meal is still nice, even with a few shortcuts that you wouldn't take for a special occasion. There is room for both kinds of cookbooks and cooking in my kitchen and in my life.

Besides, not all the recipes are even like that. Many are just plain terrific, even those that do use prepared items. And if you don't want to use, say, a prepared spice blend or sauce, then just "retrofit" the recipe and make your own. I have done that with some recipes, but I have also tried the prepared ingredients a couple of times (e.g., a spice blend that only cost $1), and I was pleasantly surprised by their quality.

My only criticism is that you need to look carefully at her estimated times, which are often overly optimistic. If a recipe calls for, say, a cup of chopped onions, the time for peeling and chopping the onion isn't included in her estimate. I suppose that's fair -- I mean, you could have a bag of chopped onion in your freezer or something -- but you do need to remember to look carefully at the recipe before planning your time.

Great and Fast!.......2007-07-16

Love the cookbook! it really is as fast an easy as is claims. A great Kosher buy.

Fast and Delicious Food.......2007-05-07

I bought this because my sister had spoken about it. Every receipe I have tried is fabulous. You won't be sorry you bought this great cookbook!

Thank You Susie! You did it again!.......2007-03-09

I work from my home and there are days when I am very busy or out all day and forget to plan out the meal for the dinner. This cookbook is wonderful for those times when you need your meal in a hurry. I own all of her Kosher by Design cookbooks and NOT one was a bad buy for me, I use them all the time.
Thanks again Susie!

Sous Vide and Cook-Chill Processing for the Food Industry (Chapman & Hall Food Science Book) (Chapman & Hall Food Science Book)

Average customer rating:

FIRST EVER SERIOUS TECH/BOOK ON SOUS-VIDE

Sous Vide and Cook-Chill Processing for the Food Industry (Chapman & Hall Food Science Book) (Chapman & Hall Food Science Book)
S. Ghazala
Manufacturer: Springer Verlag
ProductGroup: Book
Binding: Hardcover

Canning & Preserving | Cooking, Food & Wine | Subjects | Books

General & Reference | Chemistry | Science | Subjects | Books

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Food Science | Agricultural Sciences | Science | Subjects | Books

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All Titles | Qualifying Textbooks - Fall 2007 | Stores | Books
Similar Items:

Principles of Modified-Atmosphere and Sous Vide Product Packaging (Technomic Publications)
Molecular Gastronomy: Exploring the Science of Flavor (Arts and Traditions of the Table: Perspectives on Culinary History)
Charcuterie: The Craft of Salting, Smoking, and Curing

Accessories:

Brewing
Sensory Evaluation of Food: Principles and Practices (FOOD SCIENCE TEXT SERIES)
Principles and Practices of Winemaking

ASIN: 0751404330

Product Description

This book provides a comprehensive and innovative overview of new and emerging sous vide and cook-chill techniques that are, or soon to be, commercially used for the food industry. Written by a range of international experts, the book integrates all subjects relative to sous vide and cook-chill processing, allowing food industry personnel to assimilate quickly the essential principles behind each technique and their applications. It is an essential reference for food scientists and technologists in industry, research and teaching, especially food process engineers involved in product development, quality assurance, packaging and production.

Customer Reviews:

FIRST EVER SERIOUS TECH/BOOK ON SOUS-VIDE.......1999-05-07

I HAVE BEEN READING AND ABSORBING THIS FABULOUS BOOK NO ONE HAD BEEN ABLE TO GATHER SO MANY PRECIOUS INFORMATION ON SOUS-VIDE TECHNOLOGIE THIS IS THE BEST OF ITS KIND. REFERENCE ARE FROM WORLD WIDE DATA .ANYBODY FASCINATION FOR THE PROCESS WILL BE FULLFILLED BY ALL OF THE UNCOVERED SECRETS.

Design and Equipment for Restaurants and Foodservice: A Management View

Average customer rating:

Design and Equipment for Restaurants and Foodservice: A Management View
Costas Katsigris
Manufacturer: John Wiley & Sons
ProductGroup: Book
Binding: Hardcover

Hospitality, Travel & Tourism | Industries & Professions | Business & Investing | Subjects | Books

General | Cooking, Food & Wine | Subjects | Books

General | Science | Subjects | Books

Food Science | Agricultural Sciences | Science | Subjects | Books

All Titles | Qualifying Textbooks - Fall 2007 | Stores | Books

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Similar Items:

The Food Service Professionals Guide to Restaurant Design: Designing, Constructing & Renovating a Food Service Establishment (The Food Service Professionals Guide to, 14)
Successful Restaurant Design
Design and Layout of Foodservice Facilities
Restaurants That Work: Case Studies of the Best in the Industry
The Restaurant Managers Handbook: How to Set Up, Operate, and Manage a Financially Successful Food Service Operation

ASIN: 0471460060

Book Description

The definitive guide to foodservice equipment and design-from inception to completion

Good food, happy customers, and profits - the telltale signs of a thriving restaurant or foodservice facility. But if you're not paying attention to the hundreds of details involved in running a successful facility, you'll fall short of achieving all three of these goals. Providing a breadth of useful, updated information on equipment, procedures, technology, techniques, safety, government and industry regulations, and terms of the trade, Design and Equipment for Restaurants and Foodservice, Second Edition demystifies the complex decisions facing the new restaurateur and foodservice manager.

In Design and Equipment for Restaurants and Foodservice, well-known hospitality and food authors Costas Katsigris and Chris Thomas cover every aspect of establishing a physical facility - from concept development to operation - including where to put a laundry room, how many place settings to order, how to lower utility bills, how to buy a walk-in cooler and how big it should be, and even how air conditioning systems and water heaters work.

Thoroughly updated to embrace the latest trends in design and the newest equipment technology, this Second Edition features:

Updated coverage of site selection and the changing diversity of restaurants and mixed-theme facilities
New coverage of costs associated with restaurant start-up
New photographs and diagrams featuring cutting-edge foodservice equipment
Guidelines to designing kitchen and storage areas for maximum efficiency
Information on purchasing, installing, operating, and maintaining foodservice equipment in all areas of a restaurant, from the kitchen to the tabletop
Helpful coverage of safety and health-related concerns
Expanded coverage of energy conservation
Discussion of new types of lighting and HVAC technology

With fascinating interviews of successful professionals as well as novices, Design and Equipment for Restaurants and Foodservice, Second Edition is an indispensable resource for hospitality management students and professionals alike.

Kosher by Design: Picture Perfect Food for the Holidays & Every Day

Average customer rating:

Not really one for us goyim
Pretty Pictures, No Substance
I Like It
Excellent cookbook - the best there is
Mediocre recipes with intensive preparation

Kosher by Design: Picture Perfect Food for the Holidays & Every Day
Susie Fishbein
Manufacturer: Mesorah Publications, Limited
ProductGroup: Book
Binding: Hardcover

General | Cooking, Food & Wine | Subjects | Books

Kosher | Special Diet | Cooking, Food & Wine | Subjects | Books

Kosher Foods | Judaism | Religion & Spirituality | Subjects | Books

Look Inside Religion & Spirituality Books | Trip | Specialty Stores | Books

All Titles | Qualifying Textbooks - Fall 2007 | Stores | Books
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Kosher By Design Entertains: Fabulous Recipes For Parties And Every Day
Kosher by Design Short on Time: Fabulous Food Faster (Kosher by Design)
Kosher by Design Kids in the Kitchen
The Kosher Palette: Easy and Elegant Modern Kosher Cooking
The Kosher Palette II: Coming Home, the Art and Simplicity of Kosher Cooking

ASIN: 1578197074

Customer Reviews:

Not really one for us goyim.......2007-09-15

Reading Kosher By Design brings home a subtle distinction between Jewish food and Kosher food. The latter is the traditional food of Jews as was prepared in their ancestral homelands; the former is food prepared according to Jewish law. This is important, because Kosher By Design is about the latter. As a foodie who was raised Catholic and now identifies as atheist, this is going to color my perceptions of the book substantially.

Most of the recipes in this book are the sorts of things that can be easily found (and, if necessary, trivially modified) in mainstream cookbooks. To call them homey would be a bit of an understatement -- many of these recipes are the sorts of things that would be passed along on scraps of paper between friends. Many of them have a whiff of Sandra Lee about them, using some premade convenience foods here and there (as other reviews have pointed out, this occasionally compromises kosher observance). There is of course a decent amount of Jewish food in there -- there couldn't not be -- though most of it is American Ashkenazic, with a bit of a lack of diversity; even a few token Sephardic or Mizrachi dishes would be a good idea, especially given the author's emphasis on dish presentation. The layout of the book... well, it's not that it's unattractive, it just looks a bit dated, like it was published in 1983 and not 2003.

So, fundamentally, this cookbook has little to recommend it to anyone who doesn't keep a kosher kitchen -- with one big exception. It has very good coverage of all the important Jewish holidays, so for someone who wants to know more about Jewish observances, this is actually pretty good for that purpose. But to a more general audience... well, let's put it this way. If you happen not to have a diabetic in your family or circle of friends, you'll have little use for a diabetic cookbook, as virtually everything in there is a modification of something you can find elsewhere in an unmodified form. This book is much the same thing, which is not to say you might not find a few recipes you'd like despite not having a kosher kitchen, but it's definitely a look-before-buy proposition for a goyish buyer. It's not a bad book; it's just rather specialized.

Pretty Pictures, No Substance.......2007-01-04

I purchased this book because everyone in the community was gaga over it. What I found when I actually looked at it was that all it is is a bunch of pretty pictures and that's the big wow. Sure, the recipies are good, but they're not "Oh my G-d!" like everyone is about this book. It's got menues and organization tips. All in all, I'd say that this is a good book for someone who is young and just getting married who has never had to cook meals before. If you are an advanced cook who likes to make your own menues, is familiar with other recipies that are similar, and enjoys challenging recpies, this is not the book for you. It was sort of a disapointment. It's mostly hype.

I Like It.......2006-03-20

I think this is a great book for the kosher cook, and the price is fantastic - the lowest I've seen. The recipes are great, and the book is really beautiful. Would make a great gift for anyone who keeps kosher.

Excellent cookbook - the best there is.......2006-02-23

Great tasting easy to make and beautiful recipes! Total delight!

Mediocre recipes with intensive preparation.......2005-12-11

The recipes in this book are not in the least unique: there is nothing in these books not found in the standard modern cookbooks such as the New Joy of Cooking or Silver Palette. What differentiates these recipes is the superfluous use of packaged foods, such as boxed Italian dressing powder (which is basically salt and common spices), which actually makes them less friendly to the kosher cook since they may not be available supervised. Fishbein puts all her energy into the Design of the food, for instance suggesting that you buy individual pumpkins for each of your 16 sukkot guests in which to serve soup, or that you serve your Shavuot meal entirely out of flowerpots, or that you have different set of dishes for each of the holidays. These little tips do make amusing reading, but for that you can check the book out from the library.

The Food Service Professionals Guide to Restaurant Design: Designing, Constructing & Renovating a Food Service Establishment (The Food Service Professionals Guide to, 14)

Average customer rating:

Thanks to Restaurant Design, I am confident that I can do this.
Great Book

The Food Service Professionals Guide to Restaurant Design: Designing, Constructing & Renovating a Food Service Establishment (The Food Service Professionals Guide to, 14)
Sharon L. Fullen
Manufacturer: Atlantic Publishing Company (FL)
ProductGroup: Book
Binding: Paperback

General | Business & Investing | Subjects | Books

Hospitality, Travel & Tourism | Industries & Professions | Business & Investing | Subjects | Books
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Successful Restaurant Design
Opening a Restaurant or Other Food Business Starter Kit: How to Prepare a Restaurant Business Plan and Feasibility Study
Design and Equipment for Restaurants and Foodservice: A Management View
Restaurants That Work: Case Studies of the Best in the Industry
Restaurant Financial Basics

ASIN: 091062724X

Book Description

This new series of fifteen books - The Food Service Professional Guide TO Series from the editors of the Food Service Professional are the best and most comprehensive books for serious food service operators available today.

These step-by-step guides on a specific management subject range from finding a great site for your new restaurant to how to train your wait staff and literally everything in between. They are easy and fast -to-read, easy to understand and will take the mystery out of the subject. The information is "boiled down" to the essence. They are filled to the brim with up to date and pertinent information.

The books cover all the bases, providing clear explanations and helpful, specific information. All titles in the series include the phone numbers and web sites of all companies discussed. What you won't find are wordy explanations, tales of how someone did it better, or a scholarly lecture on the "theory". Think of them as "Cliff Notes TM" on the subject matter.

Every paragraph in each of the books are comprehensive, well researched, engrossing, and just plain fun-to-read, yet are packed with interesting ideas. You'll be using your highlighter a lot! The best part aside from the content is they are very moderately price. You can also purchase the whole 15 book series the isbn number is 0-910627-26-6. You are bound to get a great new idea to try on every page if not out of every paragraph. Do not be put off by the low price, these books really do deliver the critical information and eye opening ideas you need you to succeed without the fluff so commonly found in more expensive books on the subject. Highly recommended!

Customer Reviews:

Thanks to Restaurant Design, I am confident that I can do this........2006-01-27

Thinking about my new restaurant was overwhelming. I was confused by themes, locations, and building codes until I read Restaurant Design. This book showed me how to determine the best locations and assemble the right team to bring my vision into fruition. I learned how to deal with lagging construction schedules and even pick colors schemes, which encourage profits. The beauty of this book is that it breaks down the intricacies of the entire design process into laymen's terms. You are provided with enough technical information to work with your team effectively. Thanks to Restaurant Design, I am confident that I can do this.

Great Book.......2002-10-12

Great Book! I Found These step-by-step guides easy-to-read, and easy to understand! The books are packed with information. They reminded me of "cliff Notes" from my college days.The information is comprehensive without the fluff you find in so many of the more expensive books out there on the subject. The books are also packed with resources such as phone numbers and the web sites of the companies they are discussing - there is no "theory" just great information.

Great Kitchens: Design Ideas from America's Top Chefs

Average customer rating:

Great Kitchens: At Home With America's Top Chefs
Style Meets Functionality
What do you really want in your new kitchen?
My favorite kitchen book
Great book about great kitchens!

Great Kitchens: Design Ideas from America's Top Chefs
Ellen Whitaker , Ellen Whitaker , and Wendy A. Jordan
Manufacturer: Taunton
ProductGroup: Book
Binding: Paperback

General | Crafts & Hobbies | Home & Garden | Subjects | Books

Design & Construction | Home Design | Home & Garden | Subjects | Books

House Plans | Home Design | Home & Garden | Subjects | Books

General | Interior Design | Home & Garden | Subjects | Books

General | Home & Garden | Subjects | Books
Similar Items:

Joan Kohn's It's Your Kitchen: Over 100 Inspirational Kitchens
Kitchens That Work: The Practical Guide to Creating a Great Kitchen
The New Smart Approach to Kitchen Design (New Smart Approach)
Kitchen Culture: Re-inventing Kitchen Design
The Kitchen Idea Book (Idea Books)

ASIN: 1561585343
Release Date: 2001-10-01

Amazon.com

If envy is an issue with which you struggle daily, you may want to avoid Great Kitchens, a lavishly illustrated walk-through of 26 fabulous kitchens in the homes of some of America's best chefs. This is a Taunton Press publication--the same people who bring us Fine Woodworking, Fine Homebuilding, and Wooden Boat, among others--so rest assured the production values are high enough to raise the stakes for everyone else in the business.

The one thing all of these kitchens have in common is that they didn't start out this way. There are kitchens put into Victorian houses, 1920s farm houses, swim schools (no kidding: Mary Sue Milliken of Border Grill in Los Angeles, and her architect husband, Josh Schweitzer, bought a small swim school and put home and kitchen where locker rooms and showers could once be found), old bars, upscale apartments, ancient stone houses. These are kitchens, then, that have been thought about by people who work with food, and know what they want at home.

Built-in wood-burning ovens and hearths seem to be a big deal. So, too, are custom wok stoves. Seattle chef Tom Douglas put his enormous prep island on industrial casters. He also put his herbs and spices into cans that attach to bar magnets on what would be wasted wall space. He chose the domestic version of an industrial stove because it is better insulated and doesn't heat up the kitchen. And like several chefs in the book, he swears by his commercial Hobart dishwasher with its 90-second cycle.

Great Kitchens is a multifunction book. You can leave it open on a coffee table as a piece of publishing art. You can use it to launch your daydreams. But most of all, you can use it to learn from the mistakes and successes of others, and gain insight from a lot of very practical information.

Most over-the-top built-in appliance? Terrance Brennan's bread-warming drawer. But in this book, it makes perfect sense. --Schuyler Ingle

Customer Reviews:

Great Kitchens: At Home With America's Top Chefs.......2007-04-05

The color photographs in Great Kitchens are beautiful, with great detail. The book maps out each kitchen as well, and gives the reader remarkable ideas for first-rate kitchen design, fixtures, appliances, storage , cabinets, ect. from each Chefs personal home kitchen.
I only would have been a bit more inspired to see Kitchens of Chefs Bobby Flay, Or Giada DeLaurentiis,Emeril Lagasse, some TV personalities as well. Although, Mary Sue Milliken and Rick Bayless are in this book and show really creative kitchens.

Style Meets Functionality.......2007-04-04

Design a kitchen that not only looks good, but contributes to your own personal style of cooking.

What do you really want in your new kitchen?.......2007-02-15

After reading this book, I realized that part of me wanted a kitchen that would impress others. That aim partly conflicted with my personal aesthetic preferences and the way I like to live and cook. What inspired me the most in this book was seeing kitchens for cooks I revere. The diversity of kitchens is refreshing because many of the design magazines these days are focused on particular "looks." The pictures in the book are very good. Paul Bertolli's kitchen is interesting in that it doesn't have upper cabinets. I never considered not having upper cabinets, but it made the space feel much brighter and larger. The author also presents a floor plan for each kitchen and I found this really helpful for understanding kitchen dynamics.

My favorite kitchen book.......2005-06-03

I'm a coffee-book junkie if they're about house design. Most new books I order each month are tired re-treads and get a little stir of interest and then are donated to the local library. I won't part with this one. I took it to read on vacation, and it was gold for 800 miles of a long car trip. My husband was entertained by excerpts I read to him and fab photos I flashed him on boring stretches of desert highway. He's not into kitchen design (probably because he's done so many real projects) and even he found it interesting. The photos are top rate. The bottom line is that every kitchen is personal, and this book brings that message home better than any other kitchen book I've seen.

Great book about great kitchens!.......2005-03-29

Architect and author Colleen Mahoney hit a grand slam with this book! We just finished remodeling our own kitchen and this book was indispensible. The only thing missing was Colleen's expertise. We highly recommend visiting her website before you begin your project.

How to Wrap Five More Eggs: Traditional Japanese Packaging

Average customer rating:

Charming
Brilliant

How to Wrap Five More Eggs: Traditional Japanese Packaging
Hideyuki Oka
Manufacturer: Weatherhill
ProductGroup: Book
Binding: Hardcover

Decorative Arts | Design & Decorative Arts | Arts & Photography | Subjects | Books

Collections, Catalogues & Exhibitions | Photography | Arts & Photography | Subjects | Books

General | Photography | Arts & Photography | Subjects | Books

General | Arts & Photography | Subjects | Books

General | Crafts & Hobbies | Home & Garden | Subjects | Books
Similar Items:

Gift Wrapping: Creative Ideas from Japan
The Packaging Designer's Book of Patterns

ASIN: 0834801086

Customer Reviews:

Charming.......2004-05-25

This is one of my all time favorite books. I wish I had a copy of it. It is about a tradional Japanese form of packaging different things, mostly food. The idea behind it is that when you present someone with a cake, say, and its nicely packaged they get the idea that you hope they enjoy the cake.
The five eggs of the title are sort of stacked up and bound with straw woven in an ingenious way. The photographs are lovely and the descriptions of the various packages are informative as well as evocotive. I once had the chance to see
How To Wrap Five Eggs at the Japan Society Library. Boy I wish I had that one too.

Brilliant.......2002-05-16

I got my hands on this book recently. Its a book which says most of the story through pictures. Its amazing to see how advanced Japanese ancient art is and how much we can learn about them.

Sunset Building Barbecues & Outdoor Kitchens

Average customer rating:

NEVER RECEIVED THE BOOK
Building bbqs
Gotta get started!!
Gives all the details
Absolutely Inspiring

Sunset Building Barbecues & Outdoor Kitchens

Manufacturer: Sunset Books Inc
ProductGroup: Book
Binding: Paperback

Garden Design | Gardening & Horticulture | Home & Garden | Subjects | Books

Outdoor & Recreational Areas | Gardening & Horticulture | Home & Garden | Subjects | Books

Buildings & Construction | Home Design | Home & Garden | Subjects | Books

Household Hints | How-to & Home Improvements | Home & Garden | Subjects | Books

Outdoor Kitchens: A Do-It-Yourself Guide to Design and Construction (Better Homes & Gardens)
Sunset Barbecues & Outdoor Kitchens
Outdoor Kitchens: Designs for Outdoor Kitchens, Bars, and Dinning Areas (Quarry Book)
Backyard Idea Book: Outdoor Kitchens Fireplaces Sheds & Storage Play Spaces Pools & Spa (Idea Books)
Outdoor Rooms: Designs for Porches, Terraces, Decks, Gazebos

ASIN: 0376010436

Book Description

Advice and techniques to create the perfect outdoor cooking center for your home and lifestyle-from a simple grill to an elaborate outdoor kitchen. The meat of the book is fifteen complete barbecue building plans, including simple surrounds for portable grills, smokers, and even fire pits. Whether planning to build-your-own or hire a professional, Building Barbecues has the recipe for a successful project.

Customer Reviews:

NEVER RECEIVED THE BOOK.......2007-10-13

NEVER RECEIVED THE BOOK - COMPLAINTS DID NOTHING BUT WAISTE MY TIME AND MY TIME IS WORTH MORE THAN A $10 BOOK

Building bbqs.......2007-07-23

There were not too many books on the market when I decided to build my own barbque. This book helped me understand what I was getting myself into, but it fell short of giving me all the information I needed for my project. But it was a good resource. 3 out of 5 stars!

Gotta get started!!.......2007-01-17

There are some really great ideas in this book...want ot start building them all!

If you are looking for outdoor kitchen ideas, grill plans, Barbeque (the real wood burniung smokehouse style, not propane grill) outdoor fireplaces, etc. This is the best book to buy and start building!

Gives all the details.......2007-01-16

This gives details from the concrete support to tiling the countertops. It even shows how to brick a patio or walkway for an outdoor grilling area. The only problem is picking out a design from the many listed.

Absolutely Inspiring.......2003-01-20

I bought this book about a year ago and was immediately captured by the possibilities of different types of barbeques. I would have never been able to dream up these types of structures. The stucco ones that you can purchase preassembled are a joke compared to these. Aside from the design ideas, this book only gives a brief description of different building techniques for masonry, electrical and plumbing. The reason I did not give this book 5 stars is because it is not thorough enough with the "how to" aspect, the depth of experience that you need to complete each project or the costs involved (some of them would easily be ten grand). The book should be called "Backyard Barbeque Ideas for Your Contractor". You will have to be experienced in several trades or do a TON of research in order to do these projects yourself (I learned the true meaning of the term "learning curve"). I had zero experience, so being tenacious (stubborn), as usual, I figured I would give it a shot. I looked through the book several times to decide which style I liked the most and then began drawing plans based on a space in my back patio. After working on and off for nine months...yada, yada, yada...I have a beautiful brick and slate summer kitchen (covering a forty sq ft area), fully accessorized with sink, fridge and stainless grill. I used a concrete block structure covered with facebrick, which may have been overkill. But, I live in Florida and am fully convinced that this will be the only structure left standing if a category 5 hurricane ever goes through my backyard. One last word of advice...if you decide to take on one of these projects yourself, be patient, work slow and do it right the first time. It was a great learning experience and I owe it all to the inspiration of this book.

A Practical Approach to WBEM/ CIM Management

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A Practical Approach to WBEM/ CIM Management
Chris Hobbs
Manufacturer: CRC
ProductGroup: Book
Binding: Hardcover

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ASIN: 0849323061

Book Description

System architects and engineers in fields such as storage networking, desktop computing, electrical power distribution, and telecommunications need a common and flexible way of managing heterogeneous devices and services. Web-Based Enterprise Management (WBEM) and its Component Information Model (CIM) provide the architecture, language, interfaces, and common models for the management of storage, computing, and telecommunication applications. Now there is a practical guide for those who design or implement the emerging WBEM systems or produce a CIM model of a device or service. A Practical Approach to WBEM/CIM Management describes in detail WBEM/CIM architecture and explores the standard models developed by the Distributed Management Task Force (DMTF). It explores the interfaces with which your WBEM/CIM code will have to work, and offers examples of applicable models and related code. This book introduces the components of WBEM architecture, defines models within CIM, and illustrates communication between the WBEM client and server. It also investigates transitioning from SNMP or proprietary systems to WBEM/CIM. Realizing that the field is undergoing a period of massive growth and change, the author focuses primarily on the areas which have been standardized and which differ little between implementations. He does, however, provide coding examples using the openPegasus implementation, demonstrating concepts common to other C++ and Java-based implementations.

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