Book Description

Packed with relevant information for all breeds and ages, this book covers nutrition, disease, immunity, and anatomy. Written for the chicken fancier and nonspecialist. ... Read more

Reviews (8)

This is an excellent book!!
I have 30 bantam chickens, and I turn to this book all the time whenever I have a proplem. I highly recomend it for anyone that is or is going to raise chickens. Whenever you have a problem you just turn to the diognoses charts, match the symptoms and the age, and find out what it is. You then go the back and find the disease, and then it tells you how to treat it, prevent it, if there's any human health risk and much MUCH more!! It also tell you EVERYTHING else you need to know on how to raise them. I VERY highly recomend this book as well as Storys Guide To Raising Chickens by Gail Dammerow as well.

A great book to have around !!
I will be 13 next month and we have about 30 to 40 full size cickens and 10 bantams and when ever I have a qestion I always rent this book because it is so basic and has so much information !! it has stuff about chicks all the way up to full grown and between .

The Chicken Health Handbook
The book was very well written and will make a good resource book for illnesses.

Best book I've read out of five!!!
This book is VERY well written. The details were helpful in determining what parasite one of my pullets had. I've read five books on chickens in the last month and this was by far the best and most informative of them all!!! It is a very easy to reference to. This book is a must have for any chicken owner or vet.

Very Helpfull Book
This book was well written and very easy to read. A must have for everyone raising chickens. ... Read more

Book Description

Designed to supplement and complement any standard biochemistry text or lecture notes, this book helps provide a balanced picture of modern biochemistry by use of elementary mathematics in understanding properties and behavior of biological molecules. It provides a balanced picture of modern biochemistry by using elementary mathematics to explore the properties and behavior of biological molecules. The text discusses such topics as:

Book Description

Thought about canning and preserving your own food? Maybe you haven’t given it a try because you believed it would be too involved. The truth is, today’s methods and procedures for home-canning, freezing, and drying food are simpler and easier than ever. And now, with this easy-to-follow book, you’ll get the information you need to can and preserve food safely.

Canning and Preserving For Dummies makes putting up fruits and vegetables in your home as easy as pie. Featuring up-to-date safety guidelines and simple, fun techniques, this practical, friendly guide is for anyone who wants to enjoy delicious, do-it-yourself treats year-round—or even give them as gifts! You get all the juicy details on:

• Water-bath canning
• Pressure canning
• Freezing
• Drying
• Finding the right supplies and equipment

Canning and Preserving For Dummies also features yummy, eas y-to-do recipes that include preparation times, cooking times, processing times, and the yield you should expect from your efforts. You’ll see how to make everything from apple butter, pear-raspberry jam, and bread and butter pickles to chicken stock, tomatillo salsa, and white chili. You’ll also discover how to:

• Know the acidity level of your food
• Pick and prepare fresh fruit
• Line your jars with liquid
• Create jams, jellies, and marmalades
• Preserve chutneys, relishes, and sauces
• Pickle vegetables
• Combine foods for convenience
• Select food for freezing
• Protect the life of your dried food

Providing troubleshooting tips for home-canned creations, sources for locating equipment suppliers, a metric conversion guide, and definitions of preserving terms, Canning and Preserving For Dummies has just what you need to fill your pantry with savory homemade fare. ... Read more

Reviews (1)

Makes Canning and Preserving a breeze! Tasty recipes, too!
I've read this cookbook cover to cover, sampled some recipes, and I'm impressed! Karen Ward took all the guess work and concerns I had out of both canning and preserving. The balance of taste in her recipes is extraordinary. Her Pear Chutney's the best I've ever had (and I've had plenty). My husband adores her bread and Butter Pickles! A great cookbook to have on hand to make holiday food gifts, too. ... Read more

Book Description

Classic of the back-to-the-land movement is packed with solid, timeless information and will teach new converts how to make their land self-sufficient. Appendices. 95 figures.
... Read more

Reviews (13)

I'd love to see a new edition
This book was one of my father's favorites, even though he never took up farming. For those considering a rural lifestyle, perhapse even self-suffiency, this has to be the starting point. However, it is the pre-war, 1940 edition. I literally cringed when I read about lining the cistern with sheet lead, or using mercuric chloride to sterilize wounds on fruit trees (it's a wonder our ancestors lived long enough to have children). I'm sure this book has a lot of good advice, but if this city boy ever moves to the farm my father never had I'll try to check all facts with a second or third source. Is there anyone who's qualified to write the 21st Century edition?

Read this book before you buy a small farm
This is a classic text covering all of the areas of the small farm. He provides very good advice about everything from where to put your buildings to what to put in them. He provides very practical advice about plants, animals and capital expenses. For example, his comments on raising chickens for meat is very pointed, if you can't kill a chicken, don't raise them for meat. But he also goes on to describe how to house them. He advises not to be too cheap as it will cost you in the end. This practical thorough description of every aspect of a working small farm is a must for every small farmer's library. Don't be fooled by the copy right date, this book is a classic!

wonderful
this book is great,very informative,the misses and i own 6 acres and are planning a return to basics,had enough of city life,this book and others i have found on amazon will enable us to build a better wholesome spritial life...amen!!

out of date
I expected something more applicable to the present. This book is written for those in the 1930's.
While parts of it are interesting, there are better books out there that are more current.

A Let Down
I was looking for a book that could give me the ins and outs of a country property today and how to make it productive. This book, however, is more of a look back at farming in the 1940s and did little to educate me on what to do with our small farm.

If you are looking for a period piece, this might be an interesting title to read. On the other hand, if you are looking for modern advice, there must be better books out there. ... Read more

Book Description

A kitchen is no different from most science laboratories and cookery may properly be regarded as an experimental science. Food preparation and cookery involve many processes that are well described by the physical sciences. Understanding the chemistry and physics of cooking should lead to improvements in performance in the kitchen. For those of us who wish to know why certain recipes work and perhaps more importantly why others fail, appreciating the underlying physical processes will inevitably help in unraveling the mysteries of the "art" of good cooking. Dr. Peter Barham has long been involved in popularizing science in Great Britain where he has lectured and been on radio and television shows on the science of food. In 1999, he won the IOP Prize for Promoting the Public Awareness of Physics.

FROM THE REVIEWS:

"This year, at last, we have a book which shows how a practical understanding of physics and chemistry can improve culinary performance . . .[Barham] first explains, in a lucid non-textbooky way, the principles behind taste, flavour and the main methods of food preparation, and then gives fool-proof basic recipes for dishes from roast leg of lab to chocolate soufflé." -FINANCIAL TIMES WEEKEND

"This book is full of interesting and relevant facts that clarify the techniques of cooking that lead to the texture, taste and aroma of good cuisine. As a physicist the author introduces the importance of models in preparing food, and their modification as a result of testing (tasting)." -THE PHYSICIST

"Focuses quite specifically on the physics and food chemistry of practical domestic cooking in terms of real recipes. Industrial food technologists and process engineers will not find design equations or process flowsheets. Instead they, and those with more immediate home cooking interests, will find a clear, fascinating, informative and serviceable description of the scientific phenomena occurring during domestic cooking, and how to exploit an understanding thereof to achieve results consistently, adapt recipes confidently and adeptly rescue catastrophes. Each chapter starts with an overview of the scientific issues relevant to that food group, e.g. toughness of meat, thickening of sauces, collapse of sponge cakes and soufflés. This is followed by actual recipes, with the purpose behind each ingredient and technique explained, and each recipe followed by a table describing some common problems, causes and solutions. Each chapter then ends with suggested experiments to illustrate some of the scientific principles exploited in the chapter." -FOOD & DRINK NEWSLETTER

"Will be stimulating for amateur cooks with an interest in following recipes and understanding how they work. They will find anecdotes and, sprinkled throughout the book, scientific points of information...The book is a pleasant read and is an invitation to become better acquainted with the science of cooking." -NATURE

"You do not have to be a chemist or a physicist to cook a meal, any more than you need a qualification in engineering to drive a car; but in both cases a little technical knowledge can help when things go wrong. That is the reasoning behind this odd volume that combines an explanation of the scientific principles of cooking with a down-to-earth guide to kitchen utensils, ... some experiments to try at home, and a random collection of around 40 recipes." -THE ECONOMIST

"A physicist at Bristol University, Barham combines a love of science with a passion for cooking (and food) into this small and enjoyable book...Even if you prefer not to turn your kitchen into a laboratory, you will find this book worthwhile." -SCIENCE ... Read more

Reviews (5)

Great stuff for the science-minded cook
Fascinating exploration into the physics of cooking, written in an engaging and detailed style. Probably better for the scientist who cooks than for the cook who's into science, since the language is sometimes a little dense for the layperson. Worth working through, though.

One caveat: the author is British, and recipes, measurements, and terms are geared for the British/European cook. This means you'll find a complete explanation of sausage rolls and nothing about popcorn. Just FYI.

Interesting, but contains a mistake
The author does a good job describing the scientific (especially biochemical) basis behind cooking. However, he makes a fundamental mistake regarding thermodynamics when he states that metals tend to have higher heat capacities than water, and therefore take longer to heat up in an oven at a fixed temperature. This is wrong for two major reasons: a) metals tend to have lower heat capacities than water, not higher, and b) metals have extraordinarily high thermal conductivities, speeding their heating rates up dramatically. Anybody can verify that a piece of metal will heat up much more quickly than an equal mass of water in an oven at a fixed temperature. Perhaps it shouldn't, but mistakes like this one make me suspicious of the validity of the rest of the work.

Great, but everything is metric!
I know we in the US are behind in catching up to the metric system, but certainly our sheer population and market size dictate that an edition edited for our us should be released. Other than this, the book is excellent as an introduction to the subject of food science. I will argue though, that science is never a substitute for the masters. Cooking can be viewed as a science (like here), or an art (as in the great chefs collections).

chemistry 101
Don't buy this book if you're looking for a cookbook. The recipes listed in this book are bare bones basic, with no flare. I felt like I was back in chemistry 101 while reading this book, and could only read a little at a time in order to digest all that was presented. Barham gives an excellent description and portrayal of fats, sugars, starches, gluten, proteins, etc., but doesn't flesh out his recipes at all. Each item in his recipes is there for a purpose, and he explains each of their purposes. But I felt that after the basics were presented, he could have added some extra ingredients to jazz up the dishes a little. This could have shown what the 'unnecessary' ingredients do to enhance a dish and how they alter the chemical composition.
After reading his book though, I feel as though I truly understand the processes going on in my kitchen, and somehow, it has taken away the 'art' of cooking. I can't just go play in my kitchen now - I feel like I'm doing a chemistry experiment:)
The book is presented in the metric system, along with British terms that make it hard to follow every now and then.
I would really recommend this book to upper high school students as well as college freshman for the practical chemistry application.

Gets right to the science with little digression
I recently purchased "On Food and Cooking", hoping to find a good, comprehensive book on food science. While there was a lot of good detail in that book, much of the detail was buried among less interesting historical digressions, and the space taken up by those digressions seemed to be depriving me of some details I really did care about.

In contrast, "The Science of Cooking" makes no pretense of being encyclopedic in its coverage of food science. Instead, the focus is directly on the chemical and physical processes at work in the kitchen. As such, it succeeds admirably, and much of the information that seemed "missing" from "On Food and Cooking" here seems simply absent because it is outside the scope of the work.

While the introductory material gets a little condescending at times (I mean, who actually needs to be told what an atom is?), and some of the sidebars get overly technical for most people (do you really care about differential equations?), such sections are easily ignored. The few really queasy technical discussions are even set in a different background color to let you know they may not be for the faint-of-heart (and the rest of those colored sidebars are quite readable and interesting on their own).

Be aware that the author is a scientist, not a chef. This book is tightly focused on chemical and physical effects of ingredients. Things like flavor and food safety are not part of the discussion, beyond a few passing mentions. Most notably, the author repeatedly demonstrates a lack of understanding of the effects of salt on flavor, and talks of things like clarifying cold stocks with raw egg whites without a discussion of slmonella (which is admittedly perceived as less of a problem in the author's native Britain).

The book is organized like a textbook, with sidebars, tables, and even little experiments at the end of each chapter. There are useful conversion tables, and charts on various topics. It is easy to skip over what you find uninteresting and to skip directly to the information you need when using the book for reference.

The information here is valuable, concise, and well-presented. You'll find yourself understanding things like the difference between saturated and unsaturated fats (and why you should care as a cook), how foams form (and why they collapse), why and how cooking affects flavor and texture, etc.

I was able to read through this book very quickly and easily, while learning (and even retaining) more information than I normally would from a non-fiction book of this sort. This book is definitely an excellent overview of the processes involved in cooking, and indeed, probably contains as much information as most of us are ever likely to use on the subject.

Why 4 stars and not 5, you ask? There are some important omissions that bothered me. The most glaring examples are that there's no discussion of osmotic pressure, or the role of pH in various processes, topics that "On Food and Cooking" covered admirably. The section on cooking utensils and appliances is largely a waste of space, in part because the author is British and doesn't have access to many of the alternatives that have become common in serious American kitchens. Be warned, the book is very British in its use of language. You will need to know that "hob" is a British English for "stove", for example. Also, all of the recipes use metric weights and volumes, so should you actually wish to follow them (not something I'd particularly recommend), you'll need an accurate metric food scale and measuring cups. ... Read more

Book Description

In recent years, viticulture has seen phenomenal growth, particularly in such countries as Australia, New Zealand, the United States, Argentina, Chile, and South Africa.The surge in production of quality wines in these countries has been built largely on the practice of good enology and investment in high technology in the winery, enabling vintners to produce consistently good, even fine wines.Yet relatively little attention has been paid to the influence of vineyard conditions on wines and their distinctiveness-an influence that is embodied in the French concept of terroir. An essential component of terroir is soil and the interaction between it, local climate, and grape variety on the quality of grapes and distinctiveness of their flavor. This book considers that component, providing basic information on soil properties and behavior in the context of site selection for new vineyards, and on the demands placed on soils for grape growth and production of wines.Soils of Viticulture will be of interest to professors and upper-level students in soils and agronomy as well as wine enthusiasts and professionals in the wine industry. ... Read more

Reviews (3)

A must for anyone who grows winegrapes
.
If you are a grape grower of any consequence, you know that good wine depends on good grapes, that good grapes depend on good vines and that good vines depend on roots that are DEEP and STRONG. Thus, the medium in which roots grow is of crucial importance. Viticulturists can be misled by reading that vines grow in all sorts of soils all over the world. That is certainly true but that simple dictum does not mean that any soil will do, as "any" soil will certainly not do.

Robert White's book is VERY useful in helping understand what goes on below ground. If you just flip through it, it will strike you as too technical and thus daunting. However, if you will read each of the headings, (e.g., 5.1, 5.2) but not the sub-headings (e.g. 5.1.1, 5.1.2, 5.1.3) and then read his "Summary Points", you will be richly rewarded. If there points about which you want to know more or understand better, go back and delve into the sub-headings and be enlightened to your hearts content. I'm glad I own this book!

Fine Book for Fine Readers
A unique book, as fine as wine itself. No other book explains the detailed and vital nature and mechanisms of soils as they apply to grape production and wine-making. It tries to unravel the enigma of the 'terroir'. This will surely help the viticulturist and the winemaker to make the most of their land and we consumers will be the grateful beneficiaries. I think I could strongly recommend it to the specialist and interested reader.

Soils for Fine Wines
As a postgraduate student in the field of viticulture and wine i found this book covered the subject matter with great detail , clarity and scientific explanations. This book is a must have for your library collection and indeed for the aspiring viticulturist - it is a gold mine of information on the subject of soils. ... Read more

Reviews (13)

Great High-Level How-To
"You Can Farm" gives you a high-level overview of a family-size pastured beef, poultry, and pork farming operation. There's also a good dose of the "why" as well as the "how-to" included in this book. Joel discusses why a family-friendly farm is superior to a commercial commodity farm for a family with children. He also covers the ethics of properly pricing your products so that you realize a return off the products you provide which will allow you to live comfortably. Joel's viewpoint is that a family who dedicates themselves to farming and being stewards to a piece of land should be able to reap a return on-par with a mid-level attorney.

If you want to be a "poor, dumb farmer" don't read Joel's books. But . . . If you want to raise your family in a healthful, wholesome country environment AND make a reasonable living while doing so, this book is a good second step. As a first step, I would highly recommend one of Joel's other books "Family Friendly Farming." That book is all about the "why" behind small family farms. After reading "You Can Farm" and "Family Friendly Farming," I would highly recommend "Pastured Poultry Profit$" and "Salad Bar Beef," as these are the titles that go into the nuts & bolts details of Joel's grass-based small farm production model.

Joel also includes an extensive suggested reading list as an appendix in each title discussed above. He is very supportive of new farmers reading as much as possible on any given topic BEFORE they dive into a new enterprise. He doesn't consider his opinion to be the last word on any subject.

Joel's writing style is very readable. His advice is valuable and unconventional (i.e., start out on rented land to avoid long-term debt until you are SURE that this is going to work for you, only buy the equipment you need -- when you need it, etc.), it resonates with a high level of caring for those who may take his advice and jump into this "farming thing."

Joel Salatin's books come with my highest recommendations

Great Book !
This book is not designed to give you exact deails on a farming enterprise, his other books do that well. This is a book designed to show you that YOU CAN FARM. It gives you the appropriate perspective to take when beginning a farming enterprise. I have read all of his books and this is one intelligent man. While you may not agree with all of his personal views, if you want to start farming, READ THIS BOOK FIRST!!! My family did well in their agricultural enterprises when they followed methods similar to Salatins. When they began using so called "conventional" methods, profits went down, work increased and headaches abounded. This is a must read for anyone thinking about farming. One of the few times you will see farming presented in a positive light.

GOOD STARTING POINT
Outstanding read for somebody who's still at the pondering stage of farming small-scale. It is mostly philosophical and very little instructional. His other books, most notably Salad Bar Beef tend to repeat, word-for-word, paragraphs and I found that slightly irritating and obviously redundant. That aside though, his philosophies have molded my opinion on several issues as I embark on my own farming venture starting about a month from the time I write this. I think that if you take everything in his model as gospel, there are a myriad of situations and/or locations in which it will not apply and you could set yourself up for disaster. His model relies very heavily on the self-marketing aspect and having a close customer base. Additionally, he skirts issues like USDA, FDA, and other regulatory restrictions which may or may not be a show-stopper in locations other than the Shenandoah Valley. For all the shortcomings, I still think it was a powerful book and hopefully the precursor to a new trend in this country.

If you fail you didn't work hard enough...
I truly did not find this book useful, and found it so annoying I gave it away after the first read. The book is a constant reminder of the grind and sacrifice the author put his family through to achieve his dream of living on a farm.

Let me be the first to mention this: abject poverty is not a prerequisite to building up your farm. While the ability to scrimp, recycle, reclaim, and generally make do, may save you a few bucks... we've found it generally isn't worth it. Better to have one member of the household maintain an off farm income and just buy the power you need to get on with the job.

In his delight at displaying the discomfort his family was willing to endure, day in and day out, the author creates the opportunity for the reader to dismiss, utterly, the underlying message. To whit: the average farm family (this probably means you, dear reader) can expect a drop in income and purchasing power if they decide to make a go of small scale agriculture. Or large scale, but that is a topic for another book.

Whether or not a drop in purchasing power will impact mightily on your lifestyle and ambitions is a question to ask yourself before leaping into any business venture, farming or otherwise.

But probably the most annoying feature of this book was its flat statement that you need to be young to get into farming. Wrong. You can be 65 with a full career behind you, and decide you want to farm as a retirement income. What you lack in physical strength and stamina can more than be replaced by the judicious use of internal combustion. Honestly. You'd think the man had no idea we'd advanced beyond the iron shovel.

This Model Works
The book is entertaining and motivating. There are numbers of farmers following Salatin's model to some extent. It deserves to be read if you are farming and would prefer prosperity to complaining. ... Read more

Amazon.com

This is the be-all and end-all of mushroom books! Truly an encyclopedia of mushroom facts and lore, lavishly illustrated with full-color photographs, literally everything you need to know about mushrooms, edible or not. Arora has taught mycology for close to twenty years and has hunted and photographed mushrooms across the North American continent. Threaded through the book are his wry and humorous observations and comments, making what could have been a rather dull, "just-the-facts, ma'am" reference book into a really enjoyable read. The stunning photographs of the incredible variety of fungi are fascinating and eye-opening, and while the author gives clear and factual information, the mysterious allure of mushrooms in their countless shapes, sizes and colors is only increased by this huge and delightful book. --Mark Hetts ... Read more

Reviews (18)

A Must Buy for Every Mushroomer
From the beginner to the expert, this book contains enough information to keep both satisfied. It can even make the beginner feel like an expert after a while! It is entertaining, interesting and filled with information that is simply unavailable elsewhere. Often I find myself reading it for the sheer pleasure of learning about mushrooms. It is amazingly comprehensive for a book that is supposed to be from the west coast. I live in the east and I find it incredibly useful. Often other books are incomplete or vague in their descriptions and this one steps in to fill the gaps. If there is one flaw with this book it is the lack of pictures. Often I consult other books to match a mushroom to the picture and get an idea of what it might be. Then this book helps to narrow it down to an exact species and supplies more information than most other books combined. If you are interested in hunting mushrooms then I can see no reason why you should not own this book...END

Don't pick without it!!
Not only is this book the most comprehensive and easiest to use guide on the market, it's necessary! *DO NOT* pick wild mushrooms to eat unless you own this book! As a mycologist of 25 years and gourmet cook, I relish wild mushroom dishes, but please: YOU CANNOT IDENTIFY MANY EDIBLE MUSHROOMS BY SIGHT ALONE! Spend the money to get this book and pick safely. I'm so glad it's finally fall, I'm going out to pick a basket of chantrelles for dinner! Yeay!!!!

Excellent
Fun and Fancy. Can't be beat, especially for the Pacific Northwest.

The Greatest
Mushrooms Demystified is the most useful single book I know of on the subject. The dicotomous keys are a powerful identification tool, and the descriptions are right on target. From beginning concepts such as "What is a fungus?" to technical microscopic details, Mushrooms Demystified is accurate and easy to understand. Humor and wit round out the text which is wonderfully well written. It is not a picture book, but it does have enough pictures to make a positive identification. I would definitely recommend this book to anyone interested in the intriguing kingdom of fungi. Im wearing out my second copy.

A room with a view!
I must say that a year ago I didnt give a hoot about shrooms! But now the "friendly fungi" adorn my house! I simply can't get enough of the ugly, rubbery little things.
In the past several months, I have managed to make several handy items out of roomies including a hat and several very nice coat buttons. This Christmas, my wife and I plan to decorate our tree with mushrooms and another of our favorites, potatoes! ... Read more

Book Description

A bovine expert, Thomas explains facilities, breeding and genetics, calving, health care, and advice for marketing a cattle business. ... Read more

Reviews (9)

Amazing book
If you've read all the other books on how to raise cattle and still have a million questions, reading this book will answer them! I'm so overloaded with information I can't think of any more questions to ask. This book will take weeks of rereading to get half the information to sink in. Very impressive work.

Incredible illustrations and photographs. If you've ever wondered exactly where your hand should be to check a cow's uterus for conception, you'll know after examining the illustrations. If you want to know every detail for visually evaluating a bull for fertility, it's in there. Want to know how to reinforce a fence corner? It's in there. Want to see an excellent corral design? It's in there.

Great book to own, not borrow, because you will be referring to it for years to come.

raising beef cattle
I found this book to be very informative, and very educational. Even for the novice person who might not know much information of cattle this book would be very helpful.

A practical, insightful, Bible for profitable beef.
Heather Smith Thomas has achieved the unachievable - a comprehensive text for aspiring cowboys!

If you've ever visited a friend or family member who is trying to make a living on a small farm you have probably been asked to pitch in. And, if you have tried helping, you probably have felt you could have been more help picking ticks off a dead cow than trying to rustle the calf into its corral. At least I felt so many years ago.

Don't get me wrong, I don't yet feel I am competent with the critters. I merely feel I am no longer the city slicker asking dumb questions!

After reading this excellent book I am excited to start raising beef cattle for profit. I can do this on a small scale without harming the environment and without millions of dollars and without using techniques that alienate me from my animal rights' activist friends, because of common sense advice from Heather Smith Thomas.

Okay, I probably will aggravate my more radical friends and will irritate my vegetarian niece, but, you haven't lived until you've eaten beef!

Buy this book. Read it thoroughly BEFORE you buy those calves. Then keep it handy for frequent reference!

The Perfect Cattle Farming Reference Book
This book covers every aspect involved in a cattle operation. The material is laid out in a user-friendly, clear, concise format, complete with useful graphics. I was looking for a "Cow Encyclopedia" for my husband, and this was it.

The Mrs
Well written, good organization and humorous at times. I now feel confident enough to start a herd and learn the small stuff the hard way but the general knowledge was gained from this book. excellent! ... Read more

Book Description

This alternate edition is a paperback book designed for professors who want to cover organic and biochemistry, or only the last 15 chapters of the main text, CHEMISTRY FOR TODAY: GENERAL, ORGANIC, AND BIOCHEMISTRY, Fourth Edition. The ancillaries and web site that accompany the main text are also available for this briefer edition. ... Read more

Reviews (9)

Excellent Resource
My brother gave this book to me for my birthday, and it has been great. We are new to farming, and it has helped us determine how to move forward, and to plan for our operation. We're retired, but we need this to pay some income, and that is what this book is all about, making money, but doing it so you don't screw up the land. The author has lots of excellent advice not only on caring for your animals, but also on direct marketing to get a bigger share of the consumer's dollar. She writes with a down to earth style that I really appreciate.

Is This High School Biology???
I was looking for a substantial book about small-scale livestock farming, and instead I was treated to a very basic introduction to agriculture. This book would make a great high school agriculture text, but beyond that it falls short of providing any real, useful, institutional knowledge that I was looking for. For example, in the book the author reviews basic high biology concepts such as the water cycle, the food chain, and the energy pyramid. She also reminds readers how to round up or round down. And if that were not insulting enough, she then informs readers that to be a successful farmer, you must dress like a farmer; "clean bib overalls and a straw hat, or a plaid shirt, jeans, and a cowboy hat." Give me a break. Again, if you want a simplistic, new age, farming book of little practical use by an author who has less than a decade of farming experience, this book is for you. If you want a no-frills, no-fluff, useful, dirt under your nails, John Deere farmer kind of a book, I would look elsewhere and I would suggest Gene Logsdon's The Contrary Farmer.

Inspiring .....
I got this book only a few months ago and I must say it has been a wealth of information. I learned about toxic plants, diseases, grazing management, budgeting your opperation effiecently, and also info on different feeding scales of species. Not to mention everything on this book but it has been an eye opening experience to learn from this knowledge and then apply it to my life.

Excellent, interesting discussions but zero photos!
I found the discussion on grass farming and pasturing methods to be first rate advice. Many livestock farmer wannabe's don't realize that they are, or should be, first considered as grass farmers who harvest their crop with animals instead of tractors.

Other welcome advice or comments were:

Her advice to think long and hard before investing in exotics is wise. In many occasions, she is correct when she states it was a pyramid scheme to make the first entrants rich but later followers left holding the bag.

Still, at least some discussion on exotic farming costs and likely returns could have been included for those who persist in such enterprises.

Further, the interviews with other small-scale farmers wasw, by and large, helpful.

How could this book become a five-star?

A - Include photographs of the topics and methods discussed.
B - Include a section of rabbit farming
C - Provide more detail specific to livestock housing, breeding and management practices. The scarcity of information in this section was a disappointment.
D - Prune out some of the new-age, holistic information.
E - Add further real-life examples of income/expense worksheets. Those that are included are a GREAT help.

All in all this is a terrific book in the mode of back-to-the-land books of the 70s, but a bit more mature and business-oriented. Shuttleworth (Mother Earth News) and Belanger (Countryside & Small Stock Journal) would be proud to know this author. I, as publisher of Living Among Nature Daringly am grateful to have purchased this book through Amazon.[com]

Good read
Being a new, new, new, what they call in Texas 'gentleman farmer'. I found this book to be the first to make any type of since!!!! A keeper! ... Read more

Book Description

This book provides a comprehensive and current source of information on fishes—including systematics, zoogeography, behavior, and conservation of fishes—that is often needed by professionals as background for writing accurate reports.This book covers the structure and physiology, evolution and taxonomy, zoogeography, and ecology and conservation of fishes.For fisheries biologists, conservation biologists, and aquatic ecologists that need an up-to-date reference on Ichthyology. ... Read more

Reviews (1)

THE text on the fishes...
I am an avid fish fanatic. Moyle and Cech have produced what should be the greatest book of scientific interest on the subject. Seems like there is a but there? There is, this is a text book. If you are taking ichthyology, an upper level (sometimes graduate level) course on fishes this book will be your best friend. It is critical to understanding the largest group of vertebrates. It is well organized, fact filled and well cited. But, if you don't have Biology one and two, some chemistry, physiology and an introductory zoology course behind you it will lose you at the introduction. Even though I rate it high I would wait until a professor says you have to buy it. ... Read more

Book Description

The book is a compact compendium of factual data for commercial vegetable growers, with most of the data presented in the form of tables and charts. It is filled with information on topics like transplant production, planting rates and spacing, methods for controlling diseases, insect pest identification, and a multi-language vegetable dictionary. ... Read more

Reviews (2)

A helpful reference tool
First published in 1956, this handbook is an indispensable, up-to-date companion both in the field and in the marketplace. Topics include the vegetable industry, greenhouse vegetable production, soils and fertilizers, water, pests, weed control, harvesting, storage, and seed production. Packed with quick-access graphs, tables, charts, and line drawings, the 4th edition offers new information on drip irrigation, seed germination, plant tissue and sap testing, windbreaks, and weed management. It also gives advice on allowable pesticide and herbicide use and on the latest worker protection standards. The appendix contains sources of vegetable information, providers of vegetable seeds, periodicals for vegetable growers, and U.S. units of measurement and the metric conversion factors. A change from the spiral-bound 3rd edition is a sturdy, flexible cover to help hold pages flat.

Fantastic reference work to answer disease&insect problems
I use this book as my first reference work to answer disease and insect problems in vegetables for the public. The layout is extremely easy to use. Each section is very clear and concise. This work is also used for establishing small plot research design that is comprable to the large scale production fields. All the information one needs is in this handbook for vegtable trials and for large scale production. There is very little else on the market that is as comprehensive as this publication and as accurate regarding information provided. ... Read more

Book Description

Macromolecules are the proteins and nucleic acids upon which life depends. Understanding the action of biological macromolecules (giant molecules) requires detailed knowledge of their structures. Most of the more than ten thousand known structures of protein and nucleic acids were obtained by x-ray crystallography, the standard mechanism for determining protein structure. Essentially, proteins are frozen into rigid crystals, which can be stacked up in a repeating pattern--like supermarket displays. The structure of each individual crystal can be determined by the way x-rays are bent when they pass through the composite crystal. Protein structure is essential when investigating protein interactions and planning drug development.
Crystallography Made Crystal Clear, Second Edition explains how scientists discover the structures of the macromolecules. Scientists do not see these molecules directly. Instead, they build models as a means of interpreting data from x-ray diffraction by crystals, or by irradiation by other forms of energy. Users of these models need to know how they are obtained in order to know what they are seeing when they study a model of a macromolecule. They also need to know how to judge whether conclusions they draw from the molecular models are really supported by the models. This book uses visual and geometric models to help readers understand the mathematics that forms the basis of x-ray crystallography.
The field of protein crystallography is growing every day and has been instrumental in discovering the molecular principles of biology and in discovering new drugs, such as the recent protease inhibitors for AIDS. The field includes the largest percentage of Nobel prizes than any other scientific discipline. Every major university and drug company has a protein crystallography laboratory and this book is an invaluable aid to those wishing to practice protein crystallography
or just learn more about how it is actually done.

Key Features
* Provides clear, understandable descriptions of principles of X-ray crystallography
* Leads reader through unintimidating and thorough explanations of the underlying mathematics
* Provides abundant illustrations, including diagrams, charts, photographs, and color stereo
* images
* Explains how to read crystallography papers in research journals
* Includes brief descriptions of other diffraction methods (neutron, electron, Laue) and the kinds
* of structural information they can provide
* Introduces other methods of macromolecular structure determination (NMR spectroscopy and
* homology modeling), and provides guidance in judging the quality of these models ... Read more

Reviews (5)

The best introduction to the subject
This is the best introduction to crystallography I have ever come across. Which is quite an achievement, because its a difficult subject to understand. In crystallography, its very rare to find a book which does not deal with either a totally descriptive approach or a totally mathematical approach. Rhodes' book bridges the gap between the two and gives the reader the right dose of jargon and explanation. He illustrates every point with plenty of figures as well as real life computer models of proteins. Before I came across this book, I was struggling and failing to understand Isomorphous Replacement, MAD, Solvent Flattening, Maps and Models, as well as the iterative refining of models. I think no other book comes even close to this book in explaining all these concepts in simple format. This, I think is as clear as it can get without becoming oversimplified. A must have for all researchers and students whose work is even remotely connected to crystallography.

"The" clearest one out there....
When it comes to this field of research, you get two types of references: (1) the 2-5 page quick intro that leaves you with the most basic overview of crystallography and (2) the 'hard core' books that go into such detail as to leave you breathless. This book is, in my opinion, the best transition book.

For non-crystallographers, this book will teach enough about crystallography to allow you to read crystal structure articles and understand what is meant by all of the used statistics and such.

For apprentice crystallographers, this is a wonderful intro into the field. Master the book, then move on to harder books to master it.

Highly recommended. I still go back to it, when I teach people, to help me explain in the way that Gale Rhodes does!

Updated for the e-century
The second edition of Crystallography Made Crystal Clear contains many improvements over the first edition, especially regarding the introduction of new graphics technology available to everyone that can view this webpage on the internet. Rhodes especially explains how the PDB file works and how to view it to best suit the individual scientist's purpose.

It is important to note that the book is still far from "crystal clear"! The portion of the book dealing with the physics of x-ray diffraction is very mysterious--definately dig out the old college physics textbook and read about diffraction when you find yourself confused. Also, the mathematics presented in the middle chapters of the book are way beyond the level that biochemists must deal with on a regular basis. An understanding of multi-variable calculus is important for these chapters.

Overall, the book is a must-read for anyone interested in structural biology, with the exception of several chapters regarding the mathematics that can be skimmed over. And the webpage associated with the book is an excellent resource.

A must for anyone interested in protein structure.
A readable overview, superb for getting a feel for how crystallography works and what the results mean. There is also an excellent section on judging the quality of an atomic coordinate file, such as a PDB file you may download. Prof. Rhodes is now completing a second edition.

Excellent.
The perfect bridge between simple introductions and more complete books, both difficult to understand for the non-crystallographer. Very clear explanations -crystal clear- and real examples from real papers. Just what I wanted to know. No more no less. ... Read more

Book Description

The first resource of its kind, this reference assembles current research in crop plant physiology, plant biotechnology, and plant breeding to genetically improve crop plants while supporting a productive agriculture ecosystem—providing the most innovative perspectives and molecular approaches in crop physiology for the formulation of superior crop cultivars that potentially increase yield in stress environments. ... Read more

Book Description

Through the use of over 800 color photographs and concise botanical descriptions, this comprehensive manual identifies over 239 forest tree species common to the southeastern and mid-Atlantic regions of the United States. Detailed photographs of leaf, twig, bark, flower, and fruit characteristics are presented next to species descriptions for easy reference.Each species description includes: common names; a “Quick Guide” stressing key features; concise descriptions of leaves, twigs, bark, flower, fruit, and form; habitat and ecology; a map of the geographical range; the species' uses; and the derivation of the botanical name.For foresters, county extension agents, environmental scientists, ecologists, and botanists. ... Read more

Book Description

Dogwood trees and shrubs are unquestionably among the superstars of the ornamental garden. Although cornelian cherry (Cornus mas) and common dogwood (C. sanguinea) have been grown in Europe since ancient times, it is only since the age of exploration in the 18th and 19th centuries that dogwoods from the New World and Asia have ascended to the high thrones of gardens, where their aristocracy remains unchallenged today. Given the huge popularity of dogwoods as garden plants, not to mention the hundreds of choice selections and hybrids that have come to prominence in recent decades, it is surprising that there has never been a horticultural book on the genus. Paul Cappiello fills this longstanding gap with this definitive treatment for gardeners and enthusiasts. Providing a solid overview of all dogwoods of horticultural merit, the author provides more than two hundred stunning photos to help with the daunting tasks of identification and plant selection. He provides helpful details on cultivation, combating pests and diseases, and the fundamentals of breeding and selection. Based on years of research, first-hand observation, and interviews with dozens of specialists and nurserypeople, Dogwoods is an unprecedented guide to the diversity of plants available in nurseries today. Written in engaging and informative prose, this book will be treasured by generations of gardeners. ... Read more

Book Description

The second edition includes: 16 additional name reactions; the references are updated and expanded; a better index; short descriptions for most of the name reactions are added; typographical and structural errors are corrected.

Different from other books on name reactions in organic chemistry, Name Reactions, A Collection of Detailed Reaction Mechanisms focuses on their mechanisms. It covers over 300 classical as well as contemporary name reactions. Each reaction is delineated by its detailed step-by-step, electron-pushing mechanism, supplemented with the original and the latest references, especially review articles. Thus, it is not only an indispensable resource for senior undergraduate and graduate students for their learning and exams, but also a good reference book for all chemists interested in name reactions.

SOME PRAISE FOR THE PREVIOUS EDITION:

JOURNAL OF CHEMICAL EDUCATION "This is an excellent book for arrow pushing and learning organic name reactions as encountered in graduate school . . . Li's book contains reactions of all mechanistic classes . . . The book is nicely balanced, containing modern-day reactions for assembly of stereocomplex molecules. Reactions such as the Corey-Bakshi-Shibata reduction are analyzed. This book is a good reference text that fills a void that has existed for some time. It is both an excellent tool for learning and a good reference source." ... Read more

Reviews (1)

A excellent collection of important Name Reactions
This book is a must for any undergrad, graduate student or for that matter, CHEMIST, at any level who is interested in Name Reactions. It contains 331 name reactions that range from classic organic chemistry to modern day organic chemistry. An excellent collection of important name reactions that is in an easy to read format. Each reaction contains a brief summary, a general reaction scheme and a detailed arrow pushing mechanism.

I really like this book because of its contents and simplicity. Its very easy to find the reaction you are looking for and the information is complete. It would be very helpful in studying for advance organic chemistry exams or as a quick reference when you do not know a particular named reaction. The index is about average for this type of book; however, this book is based on the fact that you are looking up named reactions and not using it as a functional group conversion reference.

After all is said and done, I can truly say that I am glad I purchased this book. It is a complete summary of named reactions and I look forward to using it in the years to come.

Thanks ... Read more

Reviews (2)

Excellent Reference for building apparatus
As the title implies, this book is an excellent reference. You can learn what materials you need to perform the experiments; you can even find the suppliers' names from the book. Excellent!

Building Scientific Apparatus is great for a science fair!
My son chose to enter this year's science fair with an advance project that required vacume chamber construction, optics, and the original charged particle detection systems. This book is a perfect guide towards building most any mid-level research instrument. ... Read more