Author: John Kuprenas
Publisher: Crown
ISBN: 1524761974
Category : Technology & Engineering
Languages : en
Pages : 218
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Book Description
Providing unique, accessible lessons on engineering, this title in the bestselling 101 Things I Learned® series is a perfect resource for students, recent graduates, general readers, and even seasoned professionals. An experienced civil engineer presents the physics and fundamentals underlying the many fields of engineering. Far from a dry, nuts-and-bolts exposition, 101 Things I Learned® in Engineering School uses real-world examples to show how the engineer's way of thinking can illuminate questions from the simple to the profound: Why shouldn't soldiers march across a bridge? Why do buildings want to float and cars want to fly? What is the difference between thinking systemically and thinking systematically? This informative resource will appeal to students, general readers, and even experienced engineers, who will discover within many provocative insights into familiar principles.
Author: Louis Eguaras
Publisher: Hachette UK
ISBN: 0446569216
Category : Business & Economics
Languages : en
Pages : 331
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Book Description
Louis Eguaras, a renowned chef at the Le Cordon Bleu Program at the California School of Culinary Arts, provides readers with a terrific overview of what is truly involved in the preparation, cooking, and presentation of meals. He also provides invaluable insights into just what is involved in making this one's chosen profession. The book will feature a wide range of illustrated lessons, from how to properly hold a knife... to the history of food... from food preparation and presentation... to restaurant hospitality and management, and much more. The book will be presented in the distinctive and highly-attractive packaged style of 101 THINGS I LEARNED® IN ARCHITECTURE SCHOOL, and will be the perfect gift for anyone who is thinking about entering culinary school, is already enrolled, or even just the casual chef.
Author: Sung Jang
Publisher: Crown
ISBN: 0451496744
Category : Design
Languages : en
Pages : 216
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Book Description
An engaging, enlightening, and cleverly illustrated guide to product design, written by experienced professional designers and instructors. Products are in every area of our lives, but just what product designers do and how they think is a mystery to most. Product design is not art, engineering, or craft, even as it calls for skills and understandings in each of these areas—along with psychology, history, cultural anthropology, physics, ergonomics, materials technology, marketing, and manufacturing. This accessible guide provides an entry point into this vast field through 101 brief, illustrated lessons exploring such areas as • why all design is performed in relation to the body • why every product is part of a system • the difference between being clever and being gimmicky • why notions of beauty are universal across cultures • how to use both storytelling and argument to effectively persuade Written by three experienced design instructors and professionals, 101 Things I Learned® in Product Design School provides concise, thoughtful touch points for beginning design students, experienced professionals, and anyone else wishing to better understand this complex field that shapes our lives every day.
Author: Matthew Frederick
Publisher: Crown
ISBN: 0451496701
Category : Architecture
Languages : en
Pages : 216
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Book Description
Providing unique, accessible lessons on urban design, this title in the bestselling 101 Things I Learned® series is a perfect resource for students, recent graduates, general readers, and even seasoned professionals. Students of urban design often find themselves lost between books that are either highly academic or overly formulaic, leaving them with few tangible tools to use in their design projects. 101 Things I Learned® in Urban Design School fills this void with provocative, practical lessons on urban space, street types, pedestrian experience, managing the design process, the psychological, social, cultural, and economic ramifications of physical design decisions, and more. Written by two experienced practitioners and instructors, this informative book will appeal not only to students, but to seasoned professionals, planners, city administrators, and ordinary citizens who wish to better understand their built world.
Author: Matthew Frederick
Publisher: MIT Press
ISBN: 0262294338
Category : Architecture
Languages : en
Pages : 213
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Book Description
Concise lessons in design, drawing, the creative process, and presentation, from the basics of “How to Draw a Line” to the complexities of color theory. This is a book that students of architecture will want to keep in the studio and in their backpacks. It is also a book they may want to keep out of view of their professors, for it expresses in clear and simple language things that tend to be murky and abstruse in the classroom. These 101 concise lessons in design, drawing, the creative process, and presentation—from the basics of "How to Draw a Line" to the complexities of color theory—provide a much-needed primer in architectural literacy, making concrete what too often is left nebulous or open-ended in the architecture curriculum. Each lesson utilizes a two-page format, with a brief explanation and an illustration that can range from diagrammatic to whimsical. The lesson on "How to Draw a Line" is illustrated by examples of good and bad lines; a lesson on the dangers of awkward floor level changes shows the television actor Dick Van Dyke in the midst of a pratfall; a discussion of the proportional differences between traditional and modern buildings features a drawing of a building split neatly in half between the two. Written by an architect and instructor who remembers well the fog of his own student days, 101 Things I Learned in Architecture School provides valuable guideposts for navigating the design studio and other classes in the architecture curriculum. Architecture graduates—from young designers to experienced practitioners—will turn to the book as well, for inspiration and a guide back to basics when solving a complex design problem.
Author: Louis Eguaras
Publisher: Crown
ISBN: 1524761958
Category : Cooking
Languages : en
Pages : 218
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Book Description
An informative, illustrated guide to food, cooking, and the culinary profession by a former White House chef—now in a revised second edition featuring 50% new material “This book is all meat with no fat. . . . Sure to surprise and enlighten even the most informed gourmands.”—Publishers Weekly (starred review), on the first edition of 101 Things I Learned® in Culinary School A chef must master countless techniques, memorize a mountain of information, and maintain a Zen master’s calm. This book illuminates the path to becoming a culinary professional by sharing important kitchen fundamentals and indispensable advice, including • practical how-tos, from holding a knife to calibrating a thermometer to creating a compost pile • ways to emphasize, accent, deepen, and counterpoint flavors • why we prefer a crisp outside and tender inside in most foods • understanding wine labels and beer basics • how to narrow innumerable culinary options to a manageable few, whether selecting knives, oils, thickeners, flours, potatoes, rice, or salad greens • how a professional kitchen is organized and managed to maintain its mission Written by a culinary professor and former White House chef, 101 Things I Learned® in Culinary School is a concise, highly readable resource for culinary students, home chefs, casual foodies, and anyone else trying to find their way around—or simply into—the kitchen.
Author: Tracy Arrington
Publisher: Crown
ISBN: 0451496728
Category : Business & Economics
Languages : en
Pages : 218
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Book Description
Providing unique, accessible lessons on advertising, this title in the bestselling 101 Things I Learned® series is a perfect resource for students, recent graduates, general readers, and even seasoned professionals. The advertising industry is fast paced and confusing, and so is advertising school. This installment in the 101 Things I Learned® series is for the student lost in a sea of jargon, data, and creative dead-ends. One hundred and one illustrated lessons offer thoughtful, entertaining insights into consumer psychology, media, audience targeting, creativity, and design, illuminating a range of provocative questions: Why is half of advertising bound to fail? Why should a mug in an ad be displayed with its handle to the right? How did the ban on cigarette advertising create more smokers? Why do people fall for propaganda? When doesn’t sex sell? Written by an experienced advertising executive and instructor, 101 Things I Learned® in Advertising School is sure to appeal to students, to seasoned professionals seeking new ways to craft an ad campaign, and to small-business owners looking to increase awareness of their brand.
Author: Neil Landau
Publisher: Hachette UK
ISBN: 0446569585
Category : Business & Economics
Languages : en
Pages : 316
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Book Description
How to set a scene? What's the best camera angle? How does the new technology interact with scenes? And how does one even get the financing to make a movie? These basic questions and much more are all covered in this exquisite packaged book on the film industry and making movies as a profession. Written by Neil Landau, an experienced screenwriter and script consultant to the major movie studios, this is the perfect book for anyone who wants to know about the inner-workings of this industry. Whether it's someone who wants to make movies as a full-timecareer, or just someone who is interested in film, this book covers it all.
Author: Toni Patrick
Publisher: ReadHowYouWant.com
ISBN: 1459620569
Category : Cooking
Languages : en
Pages : 118
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Book Description
Expand your ramen repertoire with an amazingly inventive and unique addition to the million-copy-selling ''101'' series-101 Things to do with Ramen Noodles.
Author: Le Cordon Bleu
Publisher: Harper Collins
ISBN: 0688097502
Category : Cooking
Languages : en
Pages : 596
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Book Description
Here is the first English-language cookbook from the Parisian cooking school whose very name epitomizes excellence. Le Cordon Bleu at Home provides a solid understanding of the philosophy and skills taught for nearly a century in the school's nine-month "Classic Cycle" course. Moving through three stages, from basic to advanced techniques, this in-depth approach to classical French cuisine offers a series of easy-to-follow menus and recipes that correspond to classes at the school. Nearly three hundred beautiful color photographs depict finished dishes, serving ideas, and cooking techniques at each stage through completion. Learning to cook means mastering the fundamentals. In "Part One: Getting Started," you'll learn how to roast, poach, fry, saute, braise, and stew. You'll learn which cuts of meat are most appropriate for a dish, which utensils to use and how to use them, and preliminary preparations that simplify tasks. The menus focus on basic dishes -- from roast chicken and lamb to pan-fried sole, apple fritters, and poached fruit. "Part Two: Perfecting Skills" takes you through pastry-making and introduces such preparations as pâtés, soufflés, consommés, and more. This is where you'll find such glorious dishes as Daube d'Agneau Avignonnaise (braised lamb cooked as it is in Avignon), Tournedos Baltimore (tenderloin steaks with Chateaubriand sauce), and Pilaf de Volaille à la Turque (Turkish-style pilaf with zucchini and oranges), created by Henri-Paul Pellaprat, one of the school's most famous instructors. Ultimately, no one truly "finishes" learning -- the best chefs endlessly hone their skills. For advanced cooks, "Part Three: Finishing Touches" emphasizes the creative aspect of cooking. Le Cordon Bleu is the crème de la crème of cooking schools, and this is an indispensable volume for everyone interested in learning about the ageless art of French cooking. Combining time-honored traditions with the latest, most sophisticated methods and a variety of recipes ranging from standard at-home fare to classic, regional, and modern dishes, this is the ultimate state-of-the-art book on French cuisine.
