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• Published on: 1900
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Grammar and Language Workbook, Grade 6, Course 1, Teacher's Annotated Edition (Glencoe Language Arts)

• Sales Rank: #385973 in Books
• Published on: 1999-06-30
• Format: Teacher's Edition
• Original language: English
• Number of items: 1
• Binding: Paperback
• 392 pages

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• Sales Rank: #5338401 in Books
• Published on: 2016-01-31
• Original language: English
• Dimensions: 10.00" h x 7.00" w x 1.50" l,
• Binding: Hardcover
• 496 pages

Review
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About the Author
Edited by Danielle Sinnett, Nick Smith and Sarah Burgess, University of the West of England, UK

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• Sales Rank: #15910647 in Books
• Published on: 1936
• Original language: English
• Number of items: 1
• Dimensions: 1.00 pounds
• Binding: Hardcover
• 247 pages

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By JF
excellent

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More good stuff by May
By tony sneed
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• Sales Rank: #8873410 in Books
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The discovery of cheese is a narrative at least 8,000 years old, dating back to the Neolithic era. Yet, after all of these thousands of years we are still finding new ways to combine the same four basic ingredients - milk, bacteria, salt, and enzymes - into new and exciting products with vastly different shapes, sizes, and colors, and equally complex and varied tastes, textures, and, yes, aromas. In fact, after a long period of industrialized, processed, and standardized cheese, cheesemakers, cheesemongers, affineurs, and most of all consumers are rediscovering the endless variety of cheeses across cultures.

The Oxford Companion to Cheese is the first major reference work dedicated to cheese, containing 855 A-Z entries on cheese history, culture, science, and production. From cottage cheese to Camembert, from Gorgonzola to Gruyère, there are entries on all of the major cheese varieties globally, but also many cheeses that are not well known outside of their region of production. The concentrated whey cheeses popular in Norway, brunost, are covered here, as are the traditional Turkish and Iranian cheeses that are ripened in casings prepared from sheep's or goat's skin. There are entries on animal species whose milk is commonly (cow, goat, sheep) and not so commonly (think yak, camel, and reindeer) used in cheesemaking, as well as entries on a few highly important breeds within each species, such as the Nubian goat or the Holstein cow. Regional entries on places with a strong history of cheese production, biographies of influential cheesemakers, innovative and influential cheese shops, and historical entries on topics like manorial cheesemaking and cheese in children's literature round out the Companion's eclectic cultural coverage.

The Companion also reflects a fascination with the microbiology and chemistry of cheese, featuring entries on bacteria, molds, yeasts, cultures, and coagulants used in cheesemaking and cheese maturing. The blooms, veins, sticky surfaces, gooey interiors, crystals, wrinkles, strings, and yes, for some, the odors of cheese are all due to microbial action and growth. And today we have unprecedented insight into the microbial complexity of cheese, thanks to advances in molecular biology, whole-genome sequencing technologies, and microbiome research. The Companion is equally interested in the applied elements of cheesemaking, with entries on production methodologies and the technology and equipment used in cheesemaking.

An astonishing 325 authors contributed entries to the Companion, residing in 35 countries. These experts included cheesemakers, cheesemongers, dairy scientists, anthropologists, food historians, journalists, archaeologists, and on, from backgrounds as diverse as the topics they write about. Every entry is signed by the author, and includes both cross references to related topics and further reading suggestions. The endmatter includes a list of cheese-related museums and a thorough index. Two 16-page color inserts and well over a hundred black and white images help bring the entries to life.

This landmark encyclopedia is the most wide-ranging, comprehensive, and reliable reference work on cheese available, suitable for both novices and industry insiders alike.

• Sales Rank: #41926 in Books
• Published on: 2016-11-22
• Original language: English
• Number of items: 1
• Dimensions: 7.40" h x 1.80" w x 10.10" l, .0 pounds
• Binding: Hardcover
• 888 pages

Review

"Finally, the go-to source for all things cheese in one single, sensational volume. Every cheesemonger in America will want this in their library." --Rob Kaufelt, president of Murray's Cheese

"Discovering the kaleidoscope of flavor in well-made raw-milk cheese is like watching color television after years of black and white. But many examples of these wonderful cheeses are now under threat of extinction. The Companion explains where they come from, how they are made, and most importantly why cheese made the traditional way really matters." --Will Studd, host and executive producer of Cheese Slices

"The Companion is one of the most anticipated cheese books fo the new century. The depth of knowledge is overwhelming. Thank you for bringing this to the cheese community." --Peggy Smith, co-founder of Cowgirl Creamery

"This book will be one to remember for the cheese world, and it is so crucial to communicate our knowledge over time. I wish this encyclopedia much success, and hope that it will inspire!" --Hervé Mons, MonS Fromager-Affineur

"[A] delightfully discursive volume." --The Economist

About the Author

Dr. Catherine Donnelly, Editor-in-Chief, is a Professor of Nutrition and Food Science at the University of Vermont. She is the co-director of the Vermont Institute for Artisan Cheese, America's first and only comprehensive academic research center devoted to artisan cheese. She previously served as the Associate Director for the Northeast Center for Food Entrepreneurship, a research consortium between Cornell and the University of Vermont. Dr. Donnelly has been recognized by her colleagues for her many contributions to improving Listeria detection. Widely regarded as an international expert on this bacterial pathogen, she has published numerous articles and book chapters and delivered hundreds of presentations on the topic of Listeria. Her current scholarly interests include investigating the microbiological safety of raw milk cheeses aged for 60 days. Dr. Donnelly is the Editor of the book Cheese and Microbes, and she is the Scientific Editor of the Food Microbiology and Safety Section of the Journal of Food Science.

Most helpful customer reviews

2 of 2 people found the following review helpful.
There's a lot of cheese going on in this book
By Ursiform
This book is definitely encyclopedic in nature, not a narrative story of cheese. If you are looking for a narrative story this book will wholly disappoint. It is a book to sample, not to read from page one.

In it you will find not only types of cheese and cheesemaking techniques, but also history, places, people, uses, cultural references, and more. Even things many would not consider cheese, such as Cheez Whiz and Velveeta.

You can learn how Cheddar supplanted Cheshire cheese in popularity. How cow's milk mozzarella was developed after the Nazis killed the water buffalo in Italy. (Was there nothing those brutes wouldn't do?) And how water buffalo herds were later replaced, bringing back buffalo mozzarella.

On facing pages you find Homer, and his references to cheese, and Hooke, and his microscopic studies of cheese. A few pages earlier there is medieval scholar (and composer) Hildegarde of Bingen comparing "human reproduction with cheesemaking". (Not going into details here! You'll have to buy the book.) Successive entries cover a Monty Python skit about cheese, the idea that the moon is made of cheese, and moose cheese. I not only didn't know people made moose cheese, I didn't know anyone milked moose! (If you've ever seen a moose up close it wouldn't strike you as likely!)

If you enjoy cheese, enjoy reading, and enjoy learning serendipitous facts, you will enjoy this book!

3 of 3 people found the following review helpful.
We love it! Fabulous Christmas present
By Kathy Southern
We love it! Fabulous Christmas present, wonderfully researched, comprehensive is an understatement.
A "must have" for anyone who cares about and loves cheese

0 of 0 people found the following review helpful.
Five Stars
By K. Korman
Purchased for a gift

See all 7 customer reviews...

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[N685.Ebook] Free Ebook Physics, by Marcelo Alonso, Edward Finn

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Approaches the subject of physics from a contemporary viewpoint, integrating the Newtonian, relativistic and quantum description of nature. The text covers all the traditional topics of physics with greater emphasis on the conservation laws, the concepts of field and waves and the atomic view of matter.

• Sales Rank: #938884 in Books
• Published on: 1992-05-31
• Original language: English
• Number of items: 1
• Dimensions: 9.18" h x 2.13" w x 6.74" l, 4.05 pounds
• Binding: Paperback
• 1156 pages

About the Author

Edward J. Finn received his B.S. from the College of the Holy Cross, his M.S. from The Catholic University of America, and his Ph.D. from Georgetown University, all in Physics. He is currently the Chair of the Department of Physics at Georgetown University, where he began as an instructor in 1952. He is the author of numerous academic and educational publications and is a member of the International Education Committee of the American Association of Physics Teachers.

Most helpful customer reviews

18 of 18 people found the following review helpful.
THE book for Undergraduate-level physics
By Twilight Dweller
Clear, well-motivated, concise and focused. This is a masterpiece for sophomore-level physics.

Each topic starts off with a clear motivation and slowly leads the reader deeper into the topic through a logical path with just the right amount of mathematics. There are no gratuitous paragraphs or missing links, making the learning experience a focused one. A true testimony of economy of thought.

This book is fundamentally different from other undergraduate physics texts that dominate the market like 'Resnick and Halliday, Sears and Zemansky, Serway, Tipler, etc.' in that all topics are integrated into a coherent whole. A student does not simply read a chapter in Mechanics and forget about it when he advances into Electrodynamics. The later chapters make use of the foundational knowledge acquired in the prior chapters and builds upon it. This is unlike many other physics books that seem more like a disparate set of topics strung together with no apparent link.

No unnecessary examples are given and where they are given, they serve to illustrate and reinforce understanding of certain principles or ideas. This is also in contrast to other physics texts that profess a lorge number of unnecessary worked examples that serve to drive in the same point. There are no fanciful coloured diagrams or glossy pages. This book is serious about educating the reader in physics and it goes straight to the point.

A note however to beginning physics majors: this book makes unscrupulous use of calculus. But once a student has mastered undergraduate-level calculus, the learning experience is a rich one and the profits that he can reap from this book are immense!

16 of 16 people found the following review helpful.
A vigorous Physics Treatise without glossy pictures
By A Customer
As Physics should be! Alonso and Finn provide a vigorous treatise of the subject with a great deal of calculus. That is not necesarily bad as--contrary to the belief of fresher students--physics is about mathematics. Alonso and Finn's book has certainly made it into the category of Classical Physics Textbooks as much as the "Therory of Relativity" by Albert Einstein. It is ashaming that in the US the book did not seem to get the right credentials, but given the many translations of Alonso and Finn's book into European languages, this side of the Alantic the book has had a very positive resonance indeed. And just take a look at the very extensive list of reviewers of the book: This list tells the potential buyer of the book that really great minds have been working on it: Professor Tomas Bohr (Copenhague, Denmark), the late Professor Karl Luchner (Ludwig Maximillian University Munich, Germany), Professor William Poon (University of Edinburgh, Scotland) etc. etc.
All in all a very satisfiying book for first year physics students and beyond.

17 of 18 people found the following review helpful.
The Ghost of Physics Past
By Peltio
I bought this book years ago, after having read the three volume edition upon which this single tome is based. Sadly, I have to say that this is only the ghost of what those precious little books were.

On the plus side I appreciated the effort placed in rearranging the material, by letting 'modern physics' just be 'physics'. Perhaps the rearrangement has gone a little too far in electromagnetism, where electrostatics and magnetostatics have each been split in several chapters (interactions, currents, fields), forcing the student to flip back and forward too many times, but all in all it gives a fresher view of the discipline.

But cutting the number of pages to accommodate three volumes in one has had its toll on the book. It has become superficial, basing the explanations by focusing on the most elementary examples only. Only a fraction of the interesting derivations of key results has been retained. What's worse, a lot of stuff (especially from former tomes II and III) has been left out, and even the exercises (that in the three volume edition provided a lot of insight and were designed to guide the student in the -few, well... fewer- derivations of key results that did not find room in the chapters) have been trimmed down.

Following the new way Alonso and Finn (or their publisher?) have chosen to explain physics, let me say that it can be demonstrated that this edition is too watered down to be useful to the serious student. The detailed demonstration, though, goes beyond the scope of this review.
And it's not even left to the reader as an exercise.

If you can find the three volumes of the previous version of this physics course, grab them. *Those* were nice Physics Books (especially the first and third).

See all 12 customer reviews...

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