Sabtu, 14 Juli 2012

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Product details

File Size: 242734 KB

Print Length: 1585 pages

Page Numbers Source ISBN: 007179512X

Publisher: McGraw-Hill Education; 8 edition (August 22, 2012)

Publication Date: August 22, 2012

Language: English

ASIN: B008SA1I3W

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Amazon Best Sellers Rank:

#650,920 Paid in Kindle Store (See Top 100 Paid in Kindle Store)

This is the Revised and Updated version for A+ Certification All-in-one exam guide. A valuable, preferred reference guide which includes a CD-ROM, complete with 4 practice exams. The Comp TIA A+ Certification Guides have been known to have an Excellent reputation and have proven to be extremely helpful, the bestselling self-study exam guide. Easy to read, comprehensive, informative, and concise. Highly Recommended!

A couple of months ago, I decided to take the steps necessary to become A+ certified. Since I already had good hands on experience, I knew that I didn't want to pay an outrageous price for a class. So, I opted for home study based on the good reviews I'd read that were posted on earlier Mike Meyer's books. I bought his latest A+ exam guide to prepare for tests 220-801 and 220-802. Using this book, I was able to pass both tests, just barely.Do I blame the book ? Nope. In fact the book is quite good. Yes, it's a back breaking 1400+ pages. But it does a very thorough job explaining the basics of what a PC Technician might encounter in their first 1-3 years on the job. Mike Meyer's wrote the book based on the current Comp TIA A+ exam objectives. So, don't be surprized if certain topics do seem to have better explanations in the previous edition. The new edition is all about presenting the current exam objectives which emphasize topics like portable computers, smart phones, networking and security.The problem with working with computers is that the hardware and software are constantly changing. In order to keep up with the Joneses, a technician has to know a lot of small details. And that's what the Comp TIA A+ exams test you on i.e. your knowledge of those really small details. Mike Meyer's made sure that no detail was too small to be ignored from those objectives. Read and study the exam tips. They are great bullet points.The book does cover all the objectives set out by Comp TIA. Here's the catch 22, because all the A+ prep books were written before the new tests even went live, there just are not enough "free" supplemental materials posted on the internet that a person can use to help them study. The exams are just too new. The included CD is somewhat helpful in that the test engine does mimic the exam structure exactly. However, as others have complained, 100 questions per exam aren't enough to prepare a person for the actual exam. It's a start, but you need more to pass. That's where Mike Meyer's loses a star rating. The CD will direct you to his website were you can PURCHASE extra practice questions. And the free online video tutorials, aren't free either. If you're looking for great free online videos to prepare for the A+, I highly recommend google searching for Professor Messer's website. He has excellent hardware tutorial videos posted on his website. He also has an assortment of free A+ questions you can use for practice. If you were do a search on 220-801/802, the only exam prep resources you'll find will cost you. If you can afford it, I highly recommend purchasing some of those practice question packages and there are different packages available. The more questions you can answer from the objectives, the better prepared you will be to pass the exams.Mike Meyer's does not cover the performance questions in the book, but he does mention them on his website.

I may not represent the "typical" target for this book as I purchased it strictly to review CompTIA's Windows troubleshooting protocols; I'm sure my mindset of "let's nuke the entire site from orbit, it's the only way to be sure" when a computer encounters any moderately complex problem is probably not the most conventional (at my job I've found it more practical to keep a backup image on the network). Despite that, I've ended up reading it (mostly) cover to cover; no small feat considering it clocks in at 1150+ pages, and I think I've walked away with more than I expected.Mike Meyers takes a "let's start at the bottom" approach that I find ideal since I think it's easier to understand a complex subject when I get the building blocks first. I'd say the first quarter to third of the book is focused on the overview of the PC, its basic technology, and the evolution that brought us to the present day. Every chapter begins with a section titled "Historical/Conceptual" in which he will review the basic concepts of how the technology works, then become more concrete. For example, over the course of a few chapters the book covers the basis of computer language (the binary system) and how the processor physically communicates with the rest of the computer. He then applies this to describe the Intel 8088 processor, an old and very influential design, then explains how that design evolved over time to incorporate new innovations and discoveries to bring the reader to the present day's Intel Core series. The middle of the book moves into bringing the fundamentals together, and towards the end circles back to advanced/esoteric hardware implementation and networking.Some of the material in these sections may seem to have little bearing on the A+ exam, but it's critical to really knowing the basics of computers and how they work; after all, you can't fix something you don't understand. Generally, beyond Historical/Conceptual comes "Practical Application" which will delve into implementing and troubleshooting. I found the tone throughout well balanced, with the right amount of technical detail mixed with analogies where necessary to promote understanding, and enough humor keep a reader awake. There are also a fair amount of Windows screencaps and diagrams when discussing muddy or dense subjects. Every chapter wraps up with a brief quiz to ensure you've picked up the essentials, and closes with a section titled "Beyond A+" to further expand on relevant topics or suggest continued reading or practice.Later chapters move into what you would expect - Windows internals, hard-drives, LANs, networking, mostly with the same thoroughness as earlier chapters, though at times it does feel like the author is simply rattling off information from a list - I found the section on Windows Group Policies especially tedious, but that's Group Policies for you. Some of the analogies I thought might seem belaboured to a novice; the CPU as a man in a box flipping switches I thought was possibly confusing (like, so simple it's actually kind of obtuse) to someone who doesn't already know a bit about binary and electronics.If you're considering purchasing this book as a beginner looking to pass the A+ exams, I wouldn't think twice. I think this alone would be enough to pass the exams, provided you spend the time needed to actually practice what you can. The specifics the book gets into about troubleshooting particular problems (and the decent index) would also make this an ok reference to have lying around a shop, though not my first choice.I know when you're first starting out, it's hard to be patient, especially when you're making your way through a tome as hefty as this, but don't skim and don't think this book is "beneath you" (my mistake initially) and you'll have a good amount of knowledge under your belt by the time you hit the end. A+ is probably your first step, it's important that you get your first step right.Beyond A+ comes the brunt of computing today - networking. This same author's "Network+" guide book, written with the same attention to detail, would seem to be a natural starting point but it might also be beneficial to go hands on first and try "Computer Networking: Internet Protocols in Action"; it comes with a CD containing packet traces you'll be following with an analyzing program called Wireshark. I'd also suggest a classic, "TCP/IP Illustrated, Volume 1" if you really want to get how networking works. You'd also do well to check out the catalog of No Starch Press, and bookmark them; you'll be coming back to their heavy stuff in a year or two.

In order to review for the CompTIA A+ 220-810 and 220-802 certification tests I rented this book from Amazon and purchased the EXAM/CRAM 220-801 220-802. I found the information in Meyer's book to be helpful, laid out in a clear (but not concise) way, and, for 1,450 pages of text able to hold my attention.Now, Meyer's book does not contain a plethora of exam prep questions. It contained links to Meyer's site when you could purchase additional prep materials, such as prep tests and prep questions.Compared to Meyer's book, the EXAM/CRAM book had more "beneficial" review material, it laid all the information needed in a more concise way, contained plenty of prep/review questions and two complete prep tests, one for the 220-801 and one for the 220-802.Based on both of these books, I favored the EXAM/CRAM book, hands-down. It had the same amount of required information (CompTIA test obkectives) without the extra 700 pages of text. It also had more preparatory questions that made me feel confident on test day.If (and that's a big if) Meyer's included more prep questions and prep tests, his book would be a clear winner, but, for my studying style (questioning myself to death) his book failed and EXAM/CRAM's won.

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Rabu, 11 Juli 2012

Free Download The Book of Jewish Food: An Odyssey from Samarkand to New York, by Claudia Roden

Free Download The Book of Jewish Food: An Odyssey from Samarkand to New York, by Claudia Roden

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The Book of Jewish Food: An Odyssey from Samarkand to New York, by Claudia Roden

The Book of Jewish Food: An Odyssey from Samarkand to New York, by Claudia Roden


The Book of Jewish Food: An Odyssey from Samarkand to New York, by Claudia Roden


Free Download The Book of Jewish Food: An Odyssey from Samarkand to New York, by Claudia Roden

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The Book of Jewish Food: An Odyssey from Samarkand to New York, by Claudia Roden

Amazon.com Review

Claudia Roden, author of The Book of Jewish Food, has done more than simply compile a cookbook of Jewish recipes--she has produced a history of the Jewish diaspora, told through its cuisine. The book's 800 recipes reflect many cultures and regions of the world, from the Jewish quarter of Cairo where Roden spent her childhood to the kitchens of Europe, Asia, and the Americas. Both Ashkenazi and Sepharidic cooking are well represented here: hallah bread, bagels, blintzes, and kugels give way to tabbouleh, falafel, and succulent lamb with prunes, which are, in turn, succeeded by such fare as Ftut (Yemeni wedding soup) and Kahk (savory bracelets). Interwoven throughout the text are Roden's charming asides--the history of certain foods, definitions (Kaimak, for instance, is the cream that rises to the top when buffalo milk is simmered), and ways of preparing everything from an eggplant to a quince. In addition, Roden tells you everything you've ever wanted to know about Jewish dietary laws, what the ancient Hebrews ate, and the various holidays and festivals on the Jewish calendar. Detailed sections on Jewish history are beautifully illustrated with archival photographs of families, towns, and, of course, food. The Book of Jewish Food is one that any serious cook--Jewish and non-Jewish alike--would gladly have (and use often) in the kitchen.

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From Publishers Weekly

As the biblical echo of the title indicates, this collection is as instructive and comprehensive as a textbook. Roden (Mediterranean Cookery, etc.) divides the territory in two parts: "The Ashkenazi World" and "The Sephardi World." She chronicles the lives of Jews all over the world in short segments on unusual Jewish communities past and present, such as those of Salonika, Greece, and China. These sections, and the many other notes on subjects ranging from the New York Deli to salt herring are gems. Recipes are numerous and diverse: Yellow Split Pea Soup with Frankfurters, Pumpkin Tzimmes, Small Red Kidney Beans with Sour Plum Sauce, Cold Stuffed Vine Leaves, and Fish Balls in Tomato Sauce. Some highlights include the chapter on Sephardic breads (Algerian Anise Bread, North African Sweet Breads with Nuts and Raisins) and the one on Ashkenazic desserts (Mandelbrot, Hanukah Jam Doughnuts). All of this can be a little overwhelming at times (and, as Roden acknowledges in the introduction, many Jewish foods simply reflected the cuisines of the places where Jews were living rather than their own specific culture). Yet with few omissions (e.g., the instructions for making pasta specify rolling out the dough "as thin as possible" but don't explain how), Roden proves a practiced, reliable guide. Copyright 1996 Reed Business Information, Inc.

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Product details

Hardcover: 688 pages

Publisher: Knopf; 1 edition (November 26, 1996)

Language: English

ISBN-10: 9780394532585

ISBN-13: 978-0394532585

ASIN: 0394532589

Product Dimensions:

7.7 x 1.5 x 9.6 inches

Shipping Weight: 3 pounds (View shipping rates and policies)

Average Customer Review:

4.7 out of 5 stars

100 customer reviews

Amazon Best Sellers Rank:

#87,319 in Books (See Top 100 in Books)

An extraordinary book, much more than a cookbook. It presents a world of Jewish history but in such a way that it is relevant to the food, the recipes being provided. You get the atmosphere of the kitchens in which the recipes might typically have been made and what social framework they were part of. The volume is divided into Ashkenazi and Sephardic sections, so it really gives the reader a world of Jewish life and cookery. The recipes themselves are very practical and workable for a modern kitchen. The ones I've tried have worked brilliantly. With its great diversity of content and the sheer number of recipes, it is an unusually rich offering, and it turns out, a very competent one.

One of my all time favorite books! Delicious recipes, plenty for my vegetarian lifestyle. The stories and Jewish history make the recipes so much more interesting than if they had been just a series of recipes. I especially love that the recipes are not rigid. I play with them and most always have very good results. Roden's warmth shines through this lovely book.

This is a wonderful romp through the pages of history as it relates to the Jewish people and food. Easy to follow recipes that taste great... But much more than that it is a history of the Jewish people and their lives as it relates to their food. Covering everything from dietary laws to their migration.With interesting comments and stories and photos it is a wealth of information. I just enjoyed reading it.The author spent a great deal of time on research and it shows. If you enjoy food, if you enjoy history, if you enjoy a cook book that has great photos this is a book that you will find facinating.It is a book that you will not only treasure for its recipes but also for its information.This is one of the best cookbooks I have ever read or used about Jewish food.

This is my go-to book for Friday night dinners and every Jewish festival when we have people round. I love trying things from around the world rather than just the familiar same old family dishes. I also love all the stories and history which she includes amongst all the recipes, brings the dishes alive and makes me want to cook them more. Even my husband likes to read the book as he's interested in Jewish history. I have bought so many copies of this book now for friends, teachers etc and it has made a great wedding and Batmitzvah gift too (even Barmitzvahs as don't wish to be sexist!).

What a fabulous book! It's so much more than a cookbook. Not only are the recipes absolutely delicious, but learning the historical background of the food is so wonderful. It's beautifully written and illustrated. I think this book is a MUST for not only Jewish cooks, but anyone who appreciates ethnic foods or history.

I bought this book for myself, but someone very close to me came over the day it arrived and wanted it so badly (and begged), so I couldn't say "no!" Now I must buy it again... and hide it when friends come over!

Love this cook book. I’m very familiar with Ashkenazi cooking and background but was completely fascinated by all the Sephardic history, customs and foods!!! Just wonderful!

This beautiful book is meticulously researched to provide a really inclusive view of Jewish history that explains Jewish food. The recipes are perfect--foods your Bubby made for both every day and holidays. Like most ethnic food, these aren't complicated recipes and your mouth waters just reading them. I never had an urge to make pickles but now I can't wait for next summer's cucumber harvest. The book itself really is gorgeous, too. It's a big hardback with wonderful photographs and illustrations detailing Sephardic and Ashkenazy foods and customs as well as world regions that were part of the diasphora, but you certainly don't have to be Jewish to appreciate any part of this book.

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