Monday, May 26, 2014

[R198.Ebook] PDF Ebook Blue Book 60 - Fast Pitch Softball Rules - 2015: The Ultimate Guide to (NCAA - NFHS - ASA - USSSA) Fast Pitch Softball Rules, by Billy Mar

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Blue Book 60 provides the ultimate teaching and reference tool for Umpires, Coaches, and Players that need to understand the nuances of fast pitch softball rules. This 100 page guide covers complete references with detailed explanations of NCAA (collegiate), NFHS (high school), and ASA / USSSA (travel team) softball rules. Blue Book 60 has been in publication for 7 seasons and now is a best seller in the US and Canada. Additions and updates can be found at http://bluebook60.com. For more officiating resources (basketball and softball) visit "60 Seconds on Officiating" at http://ref60.com and http://gobeyondtherules.com.

  • Sales Rank: #1199670 in Books
  • Published on: 2015-01-01
  • Original language: English
  • Number of items: 1
  • Dimensions: 9.25" h x .23" w x 7.50" l, .42 pounds
  • Binding: Paperback
  • 100 pages

About the Author
Billy Martin has over 35 years officiating / umpiring experience with basketball and fast-pitch softball in the Southern New Jersey area. Currently he is an NCAA umpire for the Eastern Collegiate Softball Umpires (ECSU) as well as a scholastic umpire for West (NJ) Chapter 5. In the business world, Billy has more than 30 years of sales and marketing experience, and currently works with Salesforce, the industry leader in Customer Relationship Management (CRM) and marketing tools. Billy holds a Master’s Degree in Education (MEd) from The College of New Jersey specializing in Sports Medicine and a Master’s Degree in Business Administration (MBA) from the University of Phoenix in Technology Management. He is the co-author of the best-selling series of basketball officiating guides called, “Beyond the Rules” (www.gobeyondtherules.com) and co-founder of “60 Seconds on Officiating” the destination site for over 100,000 officials in 80 countries worldwide (www.ref60.com). Billy resides in Wildwood, NJ and loves boating, fishing, and just about any activity that will leave sand between his toes. Contact Billy Martin via the following: Email: billymartin@comcast.net Twitter: @crmbilly or @Ref60 LinkedIn: in/crmbilly

Most helpful customer reviews

0 of 0 people found the following review helpful.
Excellent resource - a must-have if you work different leagues
By B.J.R.
Excellent resource! This book is extremely helpful in side-by-side comparison of the various softball rules. I work ASA and NFHS games. Having this book makes understanding the differences and similarities easy. I'm hoping the author continues to do this every single year as this was a great resource to have for this year.

0 of 0 people found the following review helpful.
this is a great addition to break down the different organizations
By David Wilson
If you are an umpire, this is a great addition to break down the different organizations..,

0 of 0 people found the following review helpful.
Five Stars
By SMO
Great reference book when playing in tournaments following different authority.

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Thursday, May 22, 2014

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Until the summer of 1391, when anti-Jewish riots spread across the Iberian peninsula, the person subsequently known as Honoratus de Bonafide, a Christian physician and astrologer at the court of King Joan I of Aragon, had been the Jew Profayt Duran of Perpignan. The precise details of Duran's conversion are lost to us. We do know, however, that like many other conversos, he began to conduct his professional and public life as a Christian even as he rejected that new identity in private. What is extraordinary in his case is that instead of quietly making his individual way, he began to write works in Hebrew—including anti-Christian polemics—that revealed his intense inner commitment to remaining a Jew.

Forced to reconceptualize Judaism under the pressures of his life as a converso, Duran elevated the principle of inner "intention" above that of ritual observance as the test of Jewish identity, ultimately claiming that the end purposes of Judaism can be attained through the study, memorization, and contemplation of the Hebrew Bible.

Duran also conceived of Judaism as a profoundly rational religion, with a proud heritage of scientific learning; the interplay between scientific knowledge and Jewish identity took on a central role in his works. Drawing on archival sources as well as published and unpublished manuscripts, Maud Kozodoy marshals rarely examined facts about the consumption and transmission of the sciences between the medieval and early modern periods to illuminate the thought—and the faith—of one of Jewish history's most enigmatic and fascinating figures.

  • Sales Rank: #1435880 in Books
  • Published on: 2015-08-26
  • Original language: English
  • Number of items: 1
  • Dimensions: 9.10" h x 1.20" w x 5.90" l, .0 pounds
  • Binding: Hardcover
  • 320 pages

Review

"A long overdue study dedicated to a unique figure in late Iberian Jewish letters, Profayt Duran. Maud Kozodoy meticulously grounds her subject in the political, cultural, and intellectual history of his moment and moves carefully through Profayt Duran's major works, which are beautifully read, cited, and contextualized."—Susan Einbinder, University of Connecticut



"This rich and engaging work of intellectual and cultural analysis examines the inner and outer worlds of a key—yet hitherto relatively obscure—figure in late fourteenth-century Spain: the astronomer, philosopher, grammarian, theologian, and Jewish converso Profayt Duran. Through the careful study of Duran's wide-ranging oeuvre, Maud Kozodoy explores the links between Duran's scientific, philosophical, and religious ideas and his identity as a forced convert to Christianity, illuminating the complexities of converso identity before and after the mass forced conversions of 1391."—Paola Tartakoff, Rutgers University

About the Author
Maud Kozodoy teaches in the Skirball Department of Hebrew and Judaic Studies at New York University.

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1 of 1 people found the following review helpful.
Fascinating Study of 14th-Century Converso
By reviewer
About a Jewish physician and astrologer who converted to Christianity and worked at the court of King Joan I of Aragon. Kozodoy tells his story and analyzes his Hebrew writings that contain anti-Christian polemic. Written with sophistication and a masterful understanding of this figure and his era.

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Saturday, May 17, 2014

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An Introduction to Modern Japanese: Volume 1, Grammar Lessons, by Haruko Uryu Laurie Richard John Bowring

  • Published on: 2003-11-30
  • Binding: Paperback

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Saturday, May 10, 2014

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Miss Helen Dukas, Einstein's secretary from 1928 until his death in 1955 and keeperof the Einstein's archives since that time , had for his own interest selected various letters that form part of this book...

  • Sales Rank: #6132292 in Books
  • Published on: 1979
  • Number of items: 1
  • Binding: Hardcover
  • 140 pages

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[H666.Ebook] PDF Ebook Fundamentals of Meal Management (5th Edition), by Margaret McWilliams Ph.D. R.D. Professor Emeritus

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Fundamentals of Meal Management (5th Edition), by Margaret McWilliams Ph.D.  R.D.  Professor Emeritus

Fundamentals of Meal Management (5th Edition), by Margaret McWilliams Ph.D. R.D. Professor Emeritus



Fundamentals of Meal Management (5th Edition), by Margaret McWilliams Ph.D.  R.D.  Professor Emeritus

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Fundamentals of Meal Management (5th Edition), by Margaret McWilliams Ph.D.  R.D.  Professor Emeritus

Fundamentals of Meal Management has been revised in its 5th edition to incorporate the influences of contemporary lifestyle and world politics on meal management in restaurants, institutions, and the home. It fully addresses the challenge in meal management, which is to prepare foods that meet our physical and psychological needs while also helping to achieve and maintain a healthy weight. Focused around increasingly important safety and health concerns about the food supply and nutrition in the United States,�it provides�an in-depth study of this broad-based management challenge. Updated information in this edition includes: extensive examination of the causes of food-borne illness and ways to help assure food safety, Food Insights to add interesting information about today’s food supply, manners in the cultural milieu,��kitchen planning and organization,� current dietary recommendations and requirements, and much more.�

  • Sales Rank: #907737 in Books
  • Brand: McWilliams, Margaret
  • Published on: 2008-01-07
  • Original language: English
  • Number of items: 1
  • Dimensions: 9.90" h x .90" w x 7.90" l, 1.67 pounds
  • Binding: Paperback
  • 352 pages

From the Back Cover

Fundamentals of Meal Management has been revised in its 5th edition to incorporate the influences of contemporary lifestyle and world politics on meal management in restaurants, institutions, and the home. Among the concerns that have come to the fore are food safety and the importance of food for achieving and maintaining a healthy weight while also maximizing the sociability, pleasure, and comfort that good food can bring to our lives. This book has been revised to facilitate mastery of the knowledge required to produce and serve healthful, appetizing, and beautiful meals.

Key features:

�������� In-depth discussion of menu planning to incorporate the Dietary Guidelines for Americans and MyPyramid

�������� Food Insights to add interesting information about today’s food supply

�������� New chapter on manners in the cultural milieu

�������� Time and energy management discussion integrated with kitchen layouts, planning, and organization

�������� Illustrations (black and white and color photos) to enhance understanding of the principles discussed I the text

�������� Margin definitions

�������� Chapter summaries�������

�������� Study questions

�������� Website addresses

�������� More than 100 recent references were incorporated in researching material for this edition

Excerpt. � Reprinted by permission. All rights reserved.

Concerns about the food supply and nutrition in the United States have shifted significantly since the last edition of Fundamentals of Meal Management, which was self published in 41997. The dramatic reality of terrorism that emerged from the ashes of the World de Center attack in 2001 has made all Americans more alert to potential problems in their food supply and its safety as it moves from the farm to the table. The prevalence of overweight and obesity in this country and the potential health risks associated with excess weight have sounded another alarm. I have written this edition with these problems in mind, for they clearly are contributing significantly to the context in which Americans are eating today.

Despite these negative concerns, the fact remains that eating is potentially one of the great pleasures in life. Not only is it essential as the source of all of the nutrients we need for growth and health, but it also contributes greatly to our feelings of comfort and well-being. The challenge in meal management is to prepare foods that meet our physical and psychological needs while also helping to achieve and maintain a healthy weight.

This edition is divided into four sections. Section I introduces the overall subject of meal management. The importance of defining and implementing values and goals for managing meals is discussed in Chapter 1. Dietary Reference Intakes serve as the foundation for examining nutritional needs for people of all ages and cultures in this country. Chapter 2 explains nutrition labeling information and regulations and presents ideas to help use this information in planning menus. Menu planning factors (types, demographics, resources, nutrition, and food selection), the structure of meal plans, and refinement to the finished menus are explored in depth in Chapter 3.

Food buying is the broad topic of Section II, which begins by examining the many types of markets where food may be purchased. Aspects to consider when deciding where to shop are explored in depth in Chapter 4 because of the impact of market selection on the cost and quality of ingredients. Chapter 5 considers shopping tools, such as an accurate and complete shopping list, efficiencies in shopping, and use of labeling and product dating. The remaining five chapters in this section examine issues and product choices in shopping for dairy products and substitutes (Chapter 6), protein-rich foods (Chapter 7), fruits and vegetables (Chapter 8), grains and grain products (Chapter 9), and other foods (Chapter 10).

Management arenas of particular importance in meal management are considered in Section III. Food safety is a key concern at all levels, beginning with government oversight and regulation of the safety of the food supply and resting ultimately with the people who prepare and serve food to consumers. Several of the particularly dangerous types of food infections, sources of these foodborne illnesses, and techniques to minimize their risk are the focus of Chapter 11.

Kitchen planning. a key aspect of meal management, is probed in depth in Chapter 12. Topics included in this chapter range from floor plans and work centers to types of materials, equipment decisions, and storage. Chapter 13 explores the creation and evaluation of time plans. It also considers how to manage energy consumption (human and gas/electrical) in preparing meals.

Service and hospitality, the central focus of Section IV, are the aspects of meal management that are very important in lifting a meal from being simply a means of providing the necessary nutrients to the level that provides psychological satisfaction, sociability, and lasting pleasure. Beginning with the basics involved in setting the table (including descriptions of various table appointments and their selection) in Chapter 14, the discussion in Chapter 15 continues by explaining different styles of meal service. Chapters 16 and 17 focus on how to create a pleasant environment for sociability at meals-in short-creating a lovely dining experience. The types of occasions that are considered include buffets, receptions, dinners, formal teas, and informal teas.

I hope that students using this book will share with me the joy of being comfortable in preparing meals and entertaining friends and associates in their homes or other settings. Through food, we can all help to bring feelings of friendship and pleasure to others.

Margaret McWilliams
Redondo Beach, California

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