Learn to solve real-world design problems with proficiency in this seventh edition of Inside MicroStation. With a practical approach based on real work experience and design problems, readers are lead through the entire computer-aided design process. This updated edition maintains the easy-to-follow writing style that it is known for, and incorporates the features and refinements to the user interface found in the latest version of MicroStation. New methods of working within MicroStation are also introduced in this indispensable how-to and reference manual. An emphasis is placed on why mission- critical tools and functions in MicroStation V8 XM Edition work the way they do, so that readers can apply their knowledge to solve various design challenges. Its fastpaced, highly engaging examples, exercises, and illustrations are guaranteed to provide the skills needed to optimize the power of MicroStation.
In this new, revised edition, Tim Grimm incorporates all new and enhanced functionality following MicroStation 95, including material on SE and J. Discussion and tutorials on the Image Manager, incorporating Raster reference files, the integrated Masterpiece rendering engine, batch plotting, and more." - product description.
Knowledge, skill, and art are the three words to remember when working with foods. They are also the focus of the second edition of Food Selection and Preparation: A Laboratory Manual, which guides students through the fundamentals and basic principles of food preparation, from the recipe to the table, from the raw ingredients to the final product. This manual equips students with a working knowledge of the nature of ingredients and how they function in particular foods. A wide range of exercises--addressing topics from food preservation to frozen desserts, measuring techniques to fats and emulsions, fruit selection to egg cookery, breads and pastry to meat and poultry--guide students through standard recipes, with clear and complete directions for handling ingredients and cooking foods. Throughout, vocabularies introduce technical words essential to understanding food products and preparation. Questions to test students' knowledge follow each exercise. The text also includes discussion of laboratory procedures, sanitation in the kitchen, emergency substitutions, identification of meat cuts, the safe storage of food, and the care and cleaning of small appliances. New to this edition are over 50 additional recipes, which reflect the many tastes that influence today's palate. All recipes have been reviewed and updated to ensure healthful and nutritious food preparation, as well as product quality and performance. Students and instructors alike will find the new and improved recipes and updated nutritional and food facts of Food Selection and Preparation, Second Edition a truly satisfying full course.
Frank Conforti, author of Inside MicroStation and coauthor of MicroStation for AutoCAD Users, delivers a management and hands-on text which focuses on management issues rather than technical considerations. Part One offers the tools managers need to deal with the interpersonal politics of a MicroStation installation; Part Two provides tools for implementing objectives in day-to-day applications, including system management, planning and scheduling.100 line drawings.
This easy-to-use book serves as both a tutorial and a lasting reference guide. Covering all of MicroStation's commands in detail, it offers practical tips and tricks for increasing efficiency.
For beginner to intermediate users, this is the answer book for bi-directional CAD systems. Written by authorities on both AutoCAD and MicroStation, this is a two-way command lexicon for users of both CAD systems. Received "Highly Recommended" rating, November, 1992, from CADalyst Magazine.
This how-to and reference manual for beginning through intermediate MicroStation users now covers SE and J. Numerous tutorials enable readers to hone in on productivity-enhancing features such as Image Manager, incorporating raster reference files, the integrated Masterpiece rendering engine, batch plotting, production enhancements, and much more.
Wry and witty, with all the "why . . ". answers in one easily accessible and informative book on network management. An enjoyable, but practical text, the "one minute" treatment offers hours of enjoyment and information, including the dozen basic tenets management, with network-specific anecdotes.
Knowledge, skill, and art are the three words to remember when working with foods. They are also the focus of the second edition of Food Selection and Preparation: A Laboratory Manual, which guides students through the fundamentals and basic principles of food preparation, from the recipe to the table, from the raw ingredients to the final product. This manual equips students with a working knowledge of the nature of ingredients and how they function in particular foods. A wide range of exercises--addressing topics from food preservation to frozen desserts, measuring techniques to fats and emulsions, fruit selection to egg cookery, breads and pastry to meat and poultry--guide students through standard recipes, with clear and complete directions for handling ingredients and cooking foods. Throughout, vocabularies introduce technical words essential to understanding food products and preparation. Questions to test students' knowledge follow each exercise. The text also includes discussion of laboratory procedures, sanitation in the kitchen, emergency substitutions, identification of meat cuts, the safe storage of food, and the care and cleaning of small appliances. New to this edition are over 50 additional recipes, which reflect the many tastes that influence today's palate. All recipes have been reviewed and updated to ensure healthful and nutritious food preparation, as well as product quality and performance. Students and instructors alike will find the new and improved recipes and updated nutritional and food facts of Food Selection and Preparation, Second Edition a truly satisfying full course.
This book is a history of an astounding transatlantic phenomenon, a popular evangelical revival known in America as the first Great Awakening (1735-1745). Beginning in the mid-1730s, supporters and opponents of the revival commented on the extraordinary nature of what one observer called the "great ado," with its extemporaneous outdoor preaching, newspaper publicity, and rallies of up to 20,000 participants. Frank Lambert, biographer of Great Awakening leader George Whitefield, offers an overview of this important episode and proposes a new explanation of its origins. The Great Awakening, however dramatic, was nevertheless unnamed until after its occurrence, and its leaders created no doctrine nor organizational structure that would result in a historical record. That lack of documentation has allowed recent scholars to suggest that the movement was "invented" by nineteenth-century historians. Some specialists even think that it was wholly constructed by succeeding generations, who retroactively linked sporadic happenings to fabricate an alleged historic development. Challenging these interpretations, Lambert nevertheless demonstrates that the Great Awakening was invented--not by historians but by eighteenth-century evangelicals who were skillful and enthusiastic religious promoters. Reporting a dramatic meeting in one location in order to encourage gatherings in other places, these men used commercial strategies and newly popular print media to build a revival--one that they also believed to be an "extraordinary work of God." They saw a special meaning in contemporary events, looking for a transatlantic pattern of revival and finding a motive for spiritual rebirth in what they viewed as a moral decline in colonial America and abroad. By examining the texts that these preachers skillfully put together, Lambert shows how they told and retold their revival account to themselves, their followers, and their opponents. His inquiries depict revivals as cultural productions and yield fresh understandings of how believers "spread the word" with whatever technical and social methods seem the most effective.
This book provides an in-depth look at Europe's changing agricultural and food markets, focusing on the impacts of recent policy reforms, enlargement of the European Union (EU), and trade liberalisation. The papers included in this book braid together four important themes in European agriculture and food markets: the impacts of EU enlargement on productivity growth and catching up in the Central and Eastern European countries (CEECs), the influence of food quality standards on market structures in the CEECs and on trade, the impacts of common agricultural policy (CAP) reforms on EU and world markets, and the costs of adjusting to CAP reforms in specific sectors. The insights provided in these papers into the empirical interactions between policies, institutions, and market outcomes, both domestically and internationally, are valuable to policy makers and researchers interested in the future of European agriculture.
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