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• Sales Rank: #5587107 in Books
• Published on: 2008-03-24
• Original language: English
• Number of items: 1
• Dimensions: 9.10" h x 1.30" w x 6.10" l, 2.00 pounds
• Binding: Hardcover
• 540 pages

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Treatment Plant Hydraulics for Environmental Engineers

• Sales Rank: #643519 in Books
• Published on: 1984-01
• Original language: English
• Number of items: 1
• Binding: Hardcover
• 240 pages

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For courses in Management Information Systems (MIS)

The authoritative, case-based view into how businesses leverage information systems

Kenneth and Jane Laudon’s popular  Management Information Systems: Managing the Digital Firm  continues to define the way MIS courses are taught. Designed for business students, the text provides insight into how contemporary businesses leverage information technologies and systems to achieve corporate objectives. The new edition provides the most up-to-date and comprehensive overview of information systems used by businesses today, including all-new real-world cases and discussion of significant contemporary topics, from big data and the Internet of Things (IoT) to machine learning and DevOps.

Featuring comprehensive coverage of new technologies and applications, while also considering their impact on business models and decision-making,  Management Information Systems  enhances learning through vivid examples designed to capture the imaginations of all students. As they build sought-after skills for the modern workplace, students will learn to lead management discussions and drive decisions about their firm’s information systems.

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• Sales Rank: #285723 in Books
• Published on: 2017-01-23
• Original language: English
• Dimensions: 11.00" h x .90" w x 8.60" l,
• Binding: Paperback
• 648 pages

About the Author

Kenneth C. Laudon is a Professor of Information Systems at New York University’s Stern School of Business. He holds a B.A. in Economics from Stanford and a Ph.D. from Columbia University. He has authored 12 books dealing with electronic commerce, information systems, organizations, and society. Professor Laudon has also written more than 40 articles concerned with the social, organizational, and management impacts of information systems, privacy, ethics, and multimedia technology.

Professor Laudon’s current research is on the planning and management of large-scale information systems and multimedia information technology. He has received grants from the National Science Foundation to study the evolution of national information systems at the Social Security Administration, the IRS, and the FBI. Ken’s research focuses on enterprise system implementation, computer-related organizational and occupational changes in large organizations, changes in management ideology, changes in public policy, and understanding productivity change in the knowledge sector.

Ken Laudon has testified as an expert before the United States Congress. He has been a researcher and consultant to the Office of Technology Assessment (United States Congress), the Department of Homeland Security, and the Office of the President, several executive branch agencies, and Congressional Committees. Professor Laudon also acts as an in-house educator for several consulting firms and as a consultant on systems planning and strategy to several Fortune 500 firms.

At NYU’s Stern School of Business, Ken Laudon teaches courses on Managing the Digital Firm, Information Technology and Corporate Strategy, Professional Responsibility (Ethics), and Electronic Commerce and Digital Markets. Ken Laudon’s hobby is sailing.

Jane Price Laudon is a management consultant in the information systems area and the author of seven books. Her special interests include systems analysis, data management, MIS auditing, software evaluation, and teaching business professionals how to design and use information systems.

Jane received her Ph.D. from Columbia University, her M.A. from Harvard University, and her B.A. from Barnard College. She has taught at Columbia University and the New York University Graduate School of Business. She maintains a lifelong interest in Oriental languages and civilizations. The Laudons have two daughters, Erica and Elisabeth, to whom this book is dedicated.

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No Date, Omni Publications. CONTENTS: The World Revolutionary Movement WRM. The English Revolution 1640-1660. The Men who caused the French Revolution, 1789. The downfall of Napoleon. The American Revolution. Monetary Manipulation. Events Preceding The Russian Revolution Lenin. The russian Revolution 1917. Political Intrigue 1914-1919. THe Treaty of Versailles. Stalin. The spanish Revolution. The Civil War in Spain. Franco. The Revolutionary Reign of Terror. Events Leading up to World War Two. World War Two Breaks Out. The Present Dangers. Has Short Glossary in rear.

• Sales Rank: #2065131 in Books
• Published on: 1966
• Binding: Paperback
• 193 pages

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In this fascinating study, Carol Hakim presents a new and original narrative on the origins of the Lebanese national idea. Hakim’s study reconsiders conventional accounts that locate the origins of Lebanese nationalism in a distant legendary past and then trace its evolution in a linear and gradual manner. She argues that while some of the ideas and historical myths at the core of Lebanese nationalism appeared by the mid-nineteenth century, a coherent popular nationalist ideology and movement emerged only with the establishment of the Lebanese state in 1920. Hakim reconstructs the complex process that led to the appearance of fluid national ideals among members of the clerical and secular Lebanese elite, and follows the fluctuations and variations of these ideals up until the establishment of a Lebanese state. The book is an essential read for anyone interested in the evolution of nationalism in the Middle East and beyond.

• Sales Rank: #2778972 in Books
• Published on: 2013-01-19
• Original language: English
• Number of items: 1
• Dimensions: 9.00" h x 1.00" w x 6.00" l, 1.70 pounds
• Binding: Hardcover
• 376 pages

Review
"The author does an excellent job. . . . Highly recommended."--D. E. Jenison"CHOICE" (09/01/2013)

From the Inside Flap
“No author has brought to light the central themes of the origins and the multiple points of departure as well as the transitions and transformations of the idea of Lebanon in one study. It is one of the most significant monographs on Lebanon in a decade, and the best study of the formation of nationalism in the Levant since James Gelvin’s Divided Loyalties.” —Jens Hanssen, author of Fin de Si�cle Beirut: The Making of an Ottoman Provincial Capital

“Carol Hakim’s work is a deeply textured, thoroughly researched history that contests the view that ‘Lebanism’ was the singular and inevitable expression of Lebanese national identity. The Origins of the Lebanese National Idea will interest not only scholars and students of the Middle East, but is sure to provoke much-needed soul searching and controversy among Lebanese citizens and �migr�s who wish to understand their history and the roots of the contemporary Lebanese predicament.” —James L. Gelvin, author of The Arab Uprisings: What Everyone Needs to Know

"Engaging and original, Hakim provides the most persuasive explanation to date of the genesis of a Christian state in Lebanon -- and the great power patronage needed to privilege that vision over rival national ideas. A major contribution both to the study of nationalism and to the emergence of the modern Middle East."—Eugene Rogan, University of Oxford and author of The Arabs: a history

“A subtle and original study of the way in which the idea of an independent Lebanon began to take hold in the late 19th century. A model of careful research which pays proper attention to the texts involved and the context in which they were written. A pleasure to read.”—Roger Owen, author of The Rise and Fall of Arab Presidents for Life

About the Author
Carol Hakim is Associate Professor of History at the University of Minnesota.

Most helpful customer reviews

4 of 4 people found the following review helpful.
A fascinating study indeed.
By Yallayalla
The history of Lebanon in the past two centuries is a relatively occulted subject. In particular the history of the formation of the lebanist idea seemed to be out of bounds for most historians.
Hakim does an excellent and thorough (academic, thus a bit too detailed for the casual reader maybe) job at unraveling it.
From the delirious first attempts of maronites to invent a past that fitted their views (1840 to 1850) to the pathetic behavior of the french and the english in the immediate aftermath of WWI, Hakim exposes a story that should be required reading for the lebanese people.
Highly recommended !

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[X517.Ebook] Free Ebook Bread Science : The Chemistry and Craft of Making Bread, by Emily Buehler

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Photos, charts. 254 pp.

• Sales Rank: #619340 in Books
• Brand: Brand: Two Blue Books
• Published on: 2006
• Number of items: 1
• Dimensions: 6.00" h x 1.10" w x 9.00" l, 1.31 pounds
• Binding: Paperback
• 254 pages

Features

• Used Book in Good Condition

Most helpful customer reviews

51 of 54 people found the following review helpful.
bread book comparison
By Amazon customer
I wanted a book that gave me not just recipes, but information on making bread. What makes a loaf firmer or softer? So I got a number of books from the library, and bought one book. Here is a comparison of them. I have NOT tried recipes from all of them, since at this point my main goal is information, not recipes (or 'formulas' as they like to call them).

Bread Science: The Chemistry and Craft of Making Bread, by Emily Buehler.
This is an independently published book; get it from Two Blue Books - it is more expensive used on Amazon than new direct from them. This book gives detailed coverage of bread making. There is a long chapter on the science of bread making that goes into more detail than you need, although it is interesting. You don't need to read that chapter; the rest of the book has enough information. And it is very good information on ingredients and processes. There are good diagrams on how to knead and how to shape. I found this useful and highly recommend this book.

The Bread Bible, by Rose Levy Beranbaum.
A big book with a lot of good information. This gives a lot of information on techniques, and includes useful information like expected ingredient ranges (water compared to flour). She covers equipment in depth, such as a comparison on mixing machines - and how to use each one. I am very pleased with this book, and highly recommend it. My understanding of how my actions impact the final bread have definitely improved with this and the Bread Science books. This is the book that finally turned the corner for me on how much kneading is required (more than I thought).

BakeWise: The Hows and Whys of Successful Baking with Over 200 Magnificent Recipes, by Shirley O. Corriher
This book only has a small chapter on making bread. It does give a decent overview, including the basics on shpaing, steaming, and such. But there certainly is not as much detail, and she does not emphasize flavor development the way some of the other books do. There are also no diagrams on how to knead or shape. Don't get this to be your primary book on making bread. Of course, there is a lot more in this book on other types of baking. The rest of the book chapters are called Cakes, Steam Leavened, Pies, and Cookies. There is some good information, but your cholesterol will suffer. She loves butter and cream, and makes no stab at making the recipes healthier. And I've never seen such a complicated brownie recipe before. I'm sure it's great. Just be aware what you are getting before you dive in to this book.

Local Breads: Sourdough and Whole-Grain Recipes from Europe's Best Artisan Bakers, by Daniel Leader
This book has information on ingredients, equipment, and techniques, including some diagrams, but the overview is higher level than in, say, The Bread Bible. Still, there is a lot of good information. The various sections include additional information and Q&A after some recipes. It seems to have a nice variety of recipes. Overall, this doesn't seem like a 1st choice for information but a good supplement book.

The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread, Peter Reinhart
Reinhart's books include a lot of story telling. This can be interesting, but certainly takes a lot of space. He includes his description of the required steps in the 2nd section of the book. There are some excellent pictures, such as the windowpane test. And there is a nice chart showing all the recipes and what techniques it uses, which is nice if you want to select a recipe that uses a biga, for example. He is a big advocate on slow rises and preferments, which most of these writers are. Personally, I prefer Beranbaum's book; I felt that book is better organized, has more information, and is a bit clearer. But this book is still a good choice, particularly if you prefer pictures to diagrams.

Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinary Flavor, Peter Reinhart
Again, this has Reinhart's narrative style. His focus is, no surprise, whole grain breads. A lot of the basic information is repeated here, although in less detail than his Apprentice book. His recipes might initially strike you as very complicated. I made a 'spent grain bread'. It uses a soaker plus a biga, then makes the dough. However, it really was very straight forward and easy. So you might not want this as your only bread book, but it gives a lot of ideas for other breads.

With my new understanding on how to make bread, I expect I will be less dependent on pre-made recipes. That being said, having the recipes saves you from (failed) experiments and helps give new ideas. So for a good understanding, I recommend Beranbaum's "The Bread Bible" and Buehler's "Bread Science". I also might get Reinhart's "Whole Grain Breads" for a focus on those styles of bread.

0 of 0 people found the following review helpful.
This book is fantastic at going deep into what makes bread
By Ilyse
SO HELPFUL! This book is fantastic at going deep into what makes bread, bread. It explains the science while also explaining recipes and the like. It's all very cohesive and simply stated, not confusing. I'ma professional pastry cook/bread baker and I found this a very enjoyable read.

21 of 22 people found the following review helpful.
Wonderful book!
By another commenter
An embarrassing confession: For years, I made lackluster homemade bread. Sometimes it came out okay, but usually not so much. I'd try to adapt recipes that often came out poorly and I didn't understand why. Sometimes I'd bake a loaf that came out perfectly, with perfect texture and excellent flavor ... but I couldn't reproduce it, and the next time I tried the same recipe, it flopped.

After reading this book, I finally understand what's going on with my dough, and I have learned how to make a truly excellent loaf of bread! The author provides clear, well-illustrated explanations for what is happening at each step of the process, so that even a kitchen klutz like me can grasp the concepts. My breads have become consistent and much more predictable, because I finally understand what I need to do at each step and *WHY*.

Although there are a few recipes in this book, it is not a recipe book. It is a concept book which enables you to adapt your own recipes once you understand how bread works.

I strongly recommend this book to lackluster bakers like myself, and also to all homeschool moms. This sure looks like a great unit study to me!

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