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This textbook provides the reader with thorough coverage of the role nutrition plays in enhancing one's health, fitness and sport performance. Current research and practical activities are incorporated throughout.

• Sales Rank: #10652220 in Books
• Published on: 2006-06-01
• Original language: English
• Number of items: 1
• Dimensions: 10.00" h x .79" w x 7.99" l,
• Binding: Paperback

About the Author
Melvin Williams is the Director of Human Performance Laboratory at Old Dominion University, and has more than 30 years of lab research with a focus on the role of nutrition in sports. He has written and edited five books on ergogenic aids and the role of nutrition in sports -- his two latest books are The Ergogenics Edge: Pushing the Limits of Sports Performance (Human Kinetics) and Nutrition for Health, Fitness, and Sports, Sixth Edition (McGraw-Hill). He earned a B.S. from East Stroudsburg State College (1962), a Master of Education degree from Ohio University (1963), and a Ph.D. from the University of Maryland (1968), with a doctoral dissertation on the effects of alcohol as a possible means to enhance strength and endurance. He's an accomplished marathon runner, placing first in his age group numerous times in the Marine Corps Marathon, which merited his selection in the Marine Corps Marathon Hall of Fame in 2001.

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0 of 0 people found the following review helpful.
This book helped me go through the class like it was nothing
By Anthony
I rented this book for my Exercise Nutrition course. This book helped me go through the class like it was nothing. The book is fairly simple to read and understand. It has really good information about everything nutrition, of course there are more advanced books out there, but this one helped me develop a decent diet change plan and supplements to use and not use. This book and this class has really helped me turn my life around. I would recommend this book to anyone who is taking a class with it required or to anyone who wants to learn about nutrition for your health, fitness or sport

0 of 0 people found the following review helpful.
The best sports / diet reference book!
By Amazon Customer
I used this book for a class but ended up buying it. It is very easy to read and is wonderfully organized. I usually rent my textbooks but I bought this one. I reference it while planning my workouts and diet routine. It references many of the current diet and fitness supplements and techniques and explains how and why they work, or not.

0 of 0 people found the following review helpful.
Sports Nutrition
By pinkstrawberry
This textbook was used for my Sports Nutrition class. It is set up pretty well and had lots of info. I rented it from Amazon, the condition was not perfect and and highlights in it, but that was ok, and the book was still in a good condition. This would be a perfect book for students taking sports nutrition or for anyone who wants good sound information regarding the topic.

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Interrupting My Train of Thought collects thirty years of writing about pop music, movies, baseball, teaching, and a couple of presidential elections. It exists somewhere close to the intersection between criticism, autobiography, and rambling.

• Sales Rank: #6693102 in Books
• Published on: 2014-09-06
• Released on: 2014-09-06
• Original language: English
• Number of items: 1
• Dimensions: 9.00" h x 1.15" w x 6.00" l, 1.47 pounds
• Binding: Paperback
• 458 pages

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• Published on: 1992
• Binding: Paperback

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• Sales Rank: #2116605 in Books
• Published on: 2014-03-18
• Original language: English
• Number of items: 1
• Dimensions: 9.00" h x .35" w x 6.00" l, .48 pounds
• Binding: Paperback
• 154 pages

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1 of 4 people found the following review helpful.
Four Stars
By athen
Great book, easy to follow, but not too easy to be hollow.

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OCTOBER 1940 I was out, free of my aircraft, tumbling wildly in the air. I pulled the ripcord. I was jerked back by the parachute as air punched into it and I swung there like a puppet, winded and gasping for breath. I looked down at my leg. It felt like a bear was gnawing on it but it was still in one piece. For now, anyway. Then I heard it-right behind me. An Me 109 diving towards me, guns blazing. There was nothing I could do. Nowhere I could go. Shells whistled past me on either side. I just thought, OK then. if this is it, OK. Maybe my turn had finally come...

• Sales Rank: #1941477 in Books
• Published on: 2002-04-19
• Original language: English
• Dimensions: 7.01" h x .39" w x 5.08" l,
• Binding: Paperback
• 144 pages

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The cuisine of the Chinese province of Hunan is unlike any other in the world. Its delicious distinction comes from the intelligent mixing of ingredients and cooking techniques, which makes for marvelously varied and sumptuous meals. Henry Chung has put together a collection of recipes from his homeland, especially adapted for the American kitchen that will delight all cooks, whether or not they have used a wok or other Chinese utensils. With step-by-step instructions and detailed information about ingredients and where to obtain them, exotic recipes such as Harvest Pork and Shredded Beef & Shining Noodle Soup can be made by even the novice cook. This book is more than a cookbook - you will be introduced to the friends and family of Henry Chung as well as the legends and customers of Hunan. You will learn of Mr. Chung's grandmother - who taught him to cook - and of life in the countryside of China. From how "to model a baby before its coming into being" to all the intricacies of a Chinese wedding, you will soon come to know the people of Hunan, what they love to eat and how they live.

• Sales Rank: #678886 in Books
• Published on: 1978-05-12
• Released on: 1984-05-12
• Original language: English
• Number of items: 1
• Binding: Hardcover
• 145 pages

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0 of 0 people found the following review helpful.
Excellent Plus
By David Matthews
I grew up dining on Cantonese American cuisine and loved and worshipped it. The NY restaurants of the 1950s and 1960s were simply fabulous as a rule.

And then the odd Hunan, Szechuan or Peking dish entered the scene. Who can forget their first dish of Mu Shu Pork or Peking Dumplings with hot sesame oil? Or Kung Po Chicken or Hunan Hot and Spicy Chicken? It was all quite great at first...... And then so many Chinese American restaurants bent to fast food practices and food safe rules. Oh yes, I discovered the impact of food safe laws when I requested some old time crunchy bean sprouts! "We have to cook them longer by law!"

In this fast food world so many things are called Szechuan or Hunan that bear little resemblance to their original forms.

I appreciate Henry Chung's book greatly for the true picture of Hunan cuisine it represents. This is both a good recipe book and a good read, but more than that, it is a treatise on Hunan cuisine that goes far beyond the typical stereotypes in communicating the character of this region's fare.

2 of 2 people found the following review helpful.
that made me understand that Hunan food is my favorite. More spicy than most Chinese food
By Mack2
I used to work in my wife's parents Chinese restaurant. I also spent 2 years living in China with my family .. that made me understand that Hunan food is my favorite. More spicy than most Chinese food, but not the pure hotness of Schezhuan. I have a lot of Chinese cook books, so I purchased this one not expecting much new ... however I find that I refer to this one more than any others. Henry does an excellent job in describing recipes that taste great with ingredients you can easily obtain. I love this cookbook.

1 of 1 people found the following review helpful.
Everything we have cooked from Henry Chung's book has been excellent. He has taken the complex style of Hunan ...
By Clarkman
Found out about the book from a tip, a friend telling us we had to try Henry Chung's in San Francisco. Yumm! Bought the book as we are trying to learn to cook Chinese. We go through a lot of cookbooks, generally if by the third or fourth recipe we have not found something delightful, the book goes upstairs. Only a few survive to live on our relatively small pile in the kitchen. Everything we have cooked from Henry Chung's book has been excellent. He has taken the complex style of Hunan cooking and brought it to the American home kitchen quite effectively. And this was in the mid 80's when cooking Chinese was new to Americans. In a league with Mama Leone's cookbook!!

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• Binding: Paperback

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[S269.Ebook] Get Free Ebook The Diamond Smugglers, by Ian Fleming

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Ian Fleming’s world travels, interests, as well as his journalism and wartime experiences, lent authority to everything he wrote. Originally published in 1957, this edition restores the original observations, maps, and language used at that time.

In 1957, as the Cold War raged, Ian Fleming took a respite from writing James Bond to craft a work of nonfiction every bit as tense as a Bond adventure. Aided by an ex-MI5 agent and International Diamond Security Organization operative going by the alias “John Blaize,” Fleming chronicled the IDSO’s infiltration of the “million-carat network”—the world’s most notorious diamond smuggling ring.

Every year, a shadowy band of racketeers pirated a fortune in diamonds out of Africa, and the majority of the stolen gems wound up in the hands of Communist nations. In response, the IDSO commissioned a private army, led by legendary British spymaster Sir Percy Sillitoe, to penetrate and topple the ring. And when the operation was complete, the Sunday Times gave the story to Fleming, who had impressed Sillitoe with his 1956 Bond adventure Diamonds Are Forever.

A remarkable feat of investigative journalism, The Diamond Smugglers is the thrilling true story behind one of the greatest spy operations in history.

The text in this edition has been restored by the Fleming family company Ian Fleming Publications, to reflect the work as it was originally published.

www.ianfleming.com

• Sales Rank: #162943 in Books
• Published on: 2013-03-26
• Released on: 2013-03-26
• Original language: English
• Number of items: 1
• Dimensions: 8.00" h x .40" w x 5.40" l, .35 pounds
• Binding: Paperback
• 124 pages

Review
"It is often difficult to remember that we are not listening to his old hero Mr. James Bond...several yarns are worthy of the best spy-stories" Observer "An exciting and richly fascinating account" Sunday Times "Fleming not only had a gift for gripping plots, but an abundantly moreish prose style with pin-sharp descriptions. Betjeman was right. Fleming conjured an entire world, infinitely more colourful than our own, and one that may well go on for ever" Daily Telegraph "Fleming's books are well-written, pacy and hard-edged" -- Lee Child Daily Mail

About the Author
Ian Fleming was born in London on May 28, 1908. He was educated at Eton College and later spent a formative period studying languages in Europe. His first job was with Reuters News Agency where a Moscow posting gave him firsthand experience with what would become his literary bete noire—the Soviet Union. During World War II he served as Assistant to the Director of Naval Intelligence and played a key role in Allied espionage operations.

After the war he worked as foreign manager of the Sunday Times, a job that allowed him to spend two months each year in Jamaica. Here, in 1952, at his home “Goldeneye,” he wrote a book called Casino Royale—and James Bond was born. The first print run sold out within a month. For the next twelve years Fleming produced a novel a year featuring Special Agent 007, the most famous spy of the century. His travels, interests, and wartime experience lent authority to everything he wrote. Raymond Chandler described him as “the most forceful and driving writer of thrillers in England.” Sales soared when President Kennedy named the fifth title, From Russia With Love, one of his favorite books. The Bond novels have sold more than one hundred million copies worldwide, boosted by the hugely successful film franchise that began in 1962 with the release of Dr. No.

He married Anne Rothermere in 1952. His story about a magical car, written in 1961 for their only son Caspar, went on to become the well- loved novel and film Chitty Chitty Bang Bang.

Fleming died of heart failure on August 12, 1964, at the age of fifty-six.

Most helpful customer reviews

1 of 1 people found the following review helpful.
More Documentary than a Bond Book
By Desert Vipers 480
This book follows Ian in Africa as he writes essentially a biography of a diamond detective. It does not have the action as the Bond Series. There is much more historical in analytical information in this book than his other writings.

6 of 7 people found the following review helpful.
Analysis of the diamond black market by the spymaster.
By A Customer
Back in the 1950's, the smuggling of diamonds from Africa took on the proportions of a James Bond novel. In this non-fiction account of those times, Fleming outlines the successful counterintelligence effort which was used to bring the rampart smuggling under control.
A bit dry, but Fleming fans will appreciate the Bondesque style the story is recounted in.

3 of 3 people found the following review helpful.
Diamonds are Forever
By T. Heyer
Ian Fleming's 'The Diamond Smugglers' is a unique view into the world of diamond smugglers in the 1950s. I happen to love diamonds, so this non-fiction piece of journalism caught my eye. I also happen to be an Ian Fleming, James Bond fan. I loved stepping back into the mid-1950s and learning a bit of history about the diamond trade. Ian Fleming's writing style brings the story to life. I found it to be a fast-paced and interesting read. My only complaint, I would have liked to know more about this aspect of the diamond industry.

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From stock control to changing a tap—the last word on storing, keeping, and serving real ale

With real ale currently outperforming almost every other drink on the bar, and increased numbers of people trying it, there has never been a better time to master how to keep, store, and serve cask ale. Patrick O'Neill explains all�ale-lovers need to know about running a good cellar and ensuring that�each pint served does both pub and brewer proud.�This book is a must-have book for professionals or students in the drinks trade, beer festival organizers, or enthusiastic amateurs wishing to serve�real ale�at a private party. Patrick O'Neill shares decades of experience, detailed technical expertise, and a lifetime of passionate enthusiasm for real ale. Step-by-step instructions, concise knowledge, interesting anecdotes, and a comprehensive glossary make this a book to keep and refer to time and time again.

• Sales Rank: #649993 in Books
• Brand: Brand: CAMRA Books
• Published on: 2011-04-01
• Original language: English
• Number of items: 1
• Dimensions: 7.50" h x .40" w x 5.00" l, .44 pounds
• Binding: Paperback
• 152 pages

Features

• Used Book in Good Condition

Review
"Even if you're not looking to work in a pub, you need this book to show you what goes on behind the scenes, and help you understand what to expect from a good pub.� Highly recommended!"� —World of Beers

"A great resource."� —The Boathouse Brewery (Columbus, Ohio)

About the Author
Patrick O’Neill is�a former�engineer in the electronics industry.�He has run�CAMRA beer festivals and the bar and cellar of a busy Private Members Club.

Most helpful customer reviews

14 of 14 people found the following review helpful.
A good reference
By Tim Sullivan
Cellermanship is a great, if succinct, book. It gives you virtually all information you would need to serve cask ale. As a CAMRA publication, it's focussed entirely on serving cask ale in a pub. This means that homebrewers or craft brewers may find that it's not the most complete source of information for their needs. As a guide, though, this is probably something every bar should have a copy of for reference.

11 of 11 people found the following review helpful.
a 144 page textbook
By kuya
I wrote the following as a rebuttal to the 1 star review.
i don't know--- I read the same book as the 1 star reviewer did. it was written (this is his 5th revised edition over 30 odd years) by someone who clearly knows what they are talking about. and contrary to the negative opinion, it was all about cellarmanship of "real ale", meaning to say "cask conditioned", as opposed to artificially carbonated beer, stored in, and served out of kegs. this is not intended for a "new homebrewer" as [the 1 star reviewer] identified himself. this book answered pretty much every question I had about how cask conditioned ale and beer are stored, handled and tapped. and also recognizing, fixing, and preventing problems that are unique to this specialized endeavor. perhaps the 1 star reviewer didn't understand what he was buying. it happens sometimes. I'm sure he can resell the book quite easily---not to worry, and have another homebrew. I will just quote 3 sentences from the introduction: "This book is intended as a textbook. Its aim is neither to imbue cask-conditioned beer, real ale, with any rosy glow of nostalgia nor to put forward any polemical position. It simply recognizes that caring for cask-conditioned beer, a product now almost unique to Great Britain, requires some learnt skills and techniques. ..." I've been homebrewing for more than 25 years. I found the book interesting. if I can just say one more thing here: this author believes that cask conditioned, (which is the same basic principle as bottle conditioned) makes for a superior tasting beer. I fully agree with this argument, but some homebrewers don't agree about this, and that debate will continue. however, this author also states that cask conditioned (live) beer requires some special handling and specific knowledge because it is not the same as factory made kegged (dead) beer, which is force carbonated, and force fed to the tap. I don't see much to debate about this second point. this textbook hopes to offer a reference for those who want to learn something about cellarmanship, hence the name of the book. I really think [the 1 star] review was way off base.

4 of 4 people found the following review helpful.
Not geared for homebrewers (but still somewhat interesting)
By P-Dubb
My interests in homebrewing led me to this purchase. I wanted to learn more about cask ale and how I might serve it at home. Although that is not the primary purpose of this book, I was able to glean some of what I was seeking. It's very thorough book, aimed at the professional. It probably will not be a great reference for me, but it was worth a read.

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The culmination of more than fifty years of research by the foremost living expert on plant classification, Diversity and Classification of Flowering Plants is an important contribution to the field of plant taxonomy. In the last decade, the system of classifying plants has been thoroughly revised. Instead of describing every individual family, Takhtajan includes descriptions in keys to families, which he calls "descriptive keys." The advantage of descriptive keys is that they give both the characteristic features of the families and their differences. The delimitation of families and orders drastically differs from the one accepted by the Englerian school and from the one accepted in Arthur Cronquist's system. Takhtajan favors the smaller, more natural families and orders, which are more coherent and better-defined, where characters are easily grasped, and which are more suitable for information retrieval and phylogenetic studies, including cladistic analysis (because it reduces polymorphic codings).

• Sales Rank: #3124436 in Books
• Published on: 1997-04-15
• Original language: English
• Number of items: 1
• Dimensions: 10.25" h x 1.41" w x 7.50" l, 3.03 pounds
• Binding: Hardcover
• 620 pages

Review
"Would I buy this book? Absolutely, for the morphological data alone. Is it the final word in agiosperm phylogeny? Probably not. It is very much a synthesis in progress, and we are again greatly indebted to the author for moving us along to the next step in this synthesis." -- "Quarterly Review of Biology"

From the Back Cover

Armen Takhtajan is among the greatest authorities in the world on the evolution of plants. This book culminates almost sixty years of the scientist's research of the origin and classification of the flowering plants. It presents a continuation of Dr. Takhtajan’s earlier publications including "Systema Magnoliophytorum" (1987), (in Russian), and "Diversity and Classification of Flowering Plants" (1997), (in English). In his latest book, the author presents a concise and significantly revised system of plant classification (`Takhtajan system') based on the most recent studies in plant morphology, embryology, phytochemistry, cytology, molecular biology and palynology. Flowering plants are divided into two classes: class Magnoliopsida (or Dicotyledons) includes 8 subclasses, 126 orders, c. 440 families, almost 10,500 genera, and no less than 195,000 species; and class Liliopsida (or Monocotyledons) includes 4 subclasses, 31 orders, 120 families, more than 3,000 genera, and about 65,000 species.This book contains a detailed description of plant orders, and descriptive keys to plant families providing characteristic features of the families and their differences.

About the Author

The author is one of the greatest botanists of the 20th century who was awarded "The Henry Allan Gleason Award" by the New York Botanical Garden� for the book "Diversity and Classification of Flowering Plants" (1997). Citation: This work, which is a complete classification of the angiosperms to the genus level, is the culmination of over sixty years of research in botany focusing on flowering plants systematics and phytogeography.

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Sun Tzu was the commander in chief of China's Kingdom of Wu and gave the world, what is perhaps considered a timeless classic work on strategy: "The Art of War". This work aims to explore the mind of Sun Tzu and reveal the thinking behind the strategic principles that he propounded. To achieve this effect the author has cast himself back 2500 years in time...back to the hut high in the mountains and deep in the forest where the ancient general chose to spend the final years of his life, spending his time reviewing the triumphs and defeats and inscribing his experiences onto bamboo strips. This book rediscovers these bamboo strips and reveals his secret reminiscences. The aim of this work is to fill the reader with insight into their relationships with others at every level from the personal to the multinational, as well as evoking the sense of time and place of China 2500 years ago.

• Sales Rank: #1907230 in eBooks
• Published on: 2014-09-29
• Released on: 2014-09-29
• Format: Kindle eBook

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