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• Sales Rank: #652172 in eBooks
• Published on: 2013-11-25
• Released on: 2013-11-25
• Format: Kindle eBook

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The Way

• Sales Rank: #277382 in Books
• Brand: Tyndale House Publishers, Inc.
• Published on: 1972
• Ingredients: Example Ingredients
• Binding: Paperback
• 1284 pages

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Blippi Coloring Book - Machines & Animals Children will love coloring all 24 pages of the machines and animals within this book. The images are easy enough for toddlers but contain enough detail for older children to enjoy coloring as well! The MACHINES in this book are: Airplane, Backhoe, Space Ship, Train, Submarine, Monster Truck, Tractor, Boat, Excavator, Garbage Truck, Fire Truck, and Police Car. The ANIMALS in this book are: Pig, Fish, Elephant, Lion, Unicorn, Monkey, Parrot, Giraffe, Horse, Shark, and Tiger! *BONUS BLIPPI PAGE* Blippi is the host of his educational children's video series where he teaches about numbers, colors, shapes, ect. while combining with things children love like MACHINES & ANIMALS!

• Sales Rank: #72793 in Books
• Published on: 2015-12-14
• Original language: English
• Number of items: 1
• Dimensions: 11.00" h x .12" w x 8.50" l, .31 pounds
• Binding: Paperback
• 50 pages

Review
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Sous vide has been a popular cooking technique in restaurants for years, offering tender and succulent dishes cooked to perfection. Now, from the creator of Nomiku--the first affordable sous vide machine--comes this easy-to-follow cookbook that clearly illustrates how to harness the power of sous vide technology to achieve restaurant-quality dishes in the comfort of your own kitchen. Discover the stress-free way to cook a delicious (and never dry!) Thanksgiving turkey along with all the trimmings, classics like Perfect Sous Vide Steak and Duck Confit, and next-level appetizers like Deep Fried Egg Yolks. Including over 100 recipes for everything from Halibut Tostadas, Grilled Asparagus with Romesco, and Chicken Tikka Masala, to Dulce de Leche, Hassle-Free Vanilla Ice Cream, and even homemade Coffee-Cardamom Bitters, Sous Vide at Home has you covered for every occasion.

• Sales Rank: #43047 in Books
• Published on: 2016-11-01
• Released on: 2016-11-01
• Original language: English
• Number of items: 1
• Dimensions: 10.20" h x .90" w x 8.30" l, 1.25 pounds
• Binding: Hardcover
• 288 pages

Review
“Food has changed. Cooking has changed. Now we must choose our guides to show us the new ways of creating fantastic meals, and one of my favorite guides is the visionary Lisa Fetterman, who has such dynamic zeal for the act of cooking that it is hard not to follow her ebullient lead. Sous Vide at Home gives every home cook the techniques and recipes they need to revolutionize the way they make food.”
—Hugh Acheson, author of A New Turn in the South and chef/owner of Five & Ten, Empire State South, The National, and The Florence
 
“Lisa is an obsessive visionary who just wants to make the modern world a tastier, inspired place. As a curious home cook turned neurotic chef, bringing professional techniques into the home kitchen is always a thrill. The ability to cook sous vide with an immersion circulator on and off the clock excites me to no end!”
—Christina Tosi, chef/founder/owner of Milk Bar

“Lisa has taken what is viewed as the chef’s trick and turned it into another great tool for the home cook. With great recipes and easy to follow instructions, Sous Vide at Home will make Nomiku the new crockpot.”
—Chris Cosentino, Top Chef Masters winner and chef/owner of Cockscomb
 
“Sous Vide at Home is a welcome introduction to the most important kitchen innovation of recent times: precise low-temperature cooking, which makes it easier than ever for chefs and home cooks alike to get consistently delicious results.”
—Harold McGee, author of On Food and Cooking
 
"A great compendium of delicious techniques culled from restaurant innovation and brought to the home in a fashion that simplifies cooking a meal rather than complicating it.”
—Lars Williams, research and development chef at noma

"This is a terrific introduction to one of the most popular new cooking tools, and a fine accompaniment to the appliance."
—Publishers Weekly

About the Author
LISA Q. FETTERMAN is the founder and CEO of Nomiku, the first home sous vide immersion circulator machine on the market. Lisa has been featured in Wired, Make, CNET and Forbes, and was named on both Forbes and Zagat Survey’s 30 Under 30 lists for her pioneering work in the food space. Lisa has worked at some of the top restaurants in the country including Babbo and Jean-Georges in New York and Saison in San Francisco. She lives in San Francisco where she employs her hunger-inducing recipe blog and infectious personality to fuel Nomiku’s momentum.

Excerpt. © Reprinted by permission. All rights reserved.
JERK CHICKEN WINGS

Jerk chicken is one of Jamaica’s most celebrated culinary exports, and with good reason. Here, I bring that combination of sweetness, acidity, warm spices, and chile heat to chicken wings. By cooking the wings directly in the marinade, you’re able to quickly coax the flavors of the spice paste into the meat, eliminating the need to marinate them overnight. In addition, cooking the wings low and slow with controlled heat helps break down their collagen, making them ultratender and juicy, ready to be broiled for a crispy finish with no fear of drying them out. I like to take these wings to potlucks because they can be cooked in advance and then rewarmed in an oven or on a grill.

SERVES 6 to 8 as an appetizer
SOUS VIDE COOKING VIDE TIME: 2 hours (or up to 6 hours)
ACTIVE PREP TIME: 20 minutes, plus 5 minutes to rest

MARINADE
1 bunch green onions, white and green parts,
coarsely chopped (about 3/4 cup)
1 to 2 Scotch bonnet or habanero chiles, coarsely chopped
2-inch piece fresh ginger, peeled and thinly sliced (about 1/4 cup)
5 cloves garlic, coarsely chopped
1 tablespoon fresh thyme leaves
4 teaspoons ground allspice
1 tablespoon freshly ground black pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated or ground nutmeg
2 teaspoons kosher salt
2 tablespoons dark brown sugar
2 tablespoons soy sauce
Juice of 2 limes (about 1/4 cup fresh lime juice)
3 pounds chicken wings separated into sections, discard wing tips or save for making stock
1 lime, cut into wedges, for serving

DO-AHEAD STRATEGY
The jerk marinade can be made in advance and refrigerated for up to 1 week or frozen for up to 2 months. The cooked chicken can be chilled in the bag in an ice water bath for 20 minutes and then refrigerated for up to a week. Increase the time under the broiler to about 15 minutes to ensure that the wings are well browned and heated through.


Preheat your sous vide bath to temperature to 77°C (170.6°F). While the water is heating, make the marinade. Combine all of the ingredients in a blender or food processor and pulse until a rough paste forms, about 1 minute.

In a large bowl, toss the chicken with the marinade, mixing well to coat evenly. Transfer the chicken, along with any marinade left in the bowl, to a gallon-size freezer-safe ziplock bag. Press the bag flat to ensure that the chicken wings are arranged in a single layer and then seal using the water displacement method.

When the water reaches the target temperature, lower the bagged wings into the water bath (making sure the bag is fully submerged) and cook for 2 hours.

Remove the bag from the water bath and set aside the wings to rest for 5 minutes. Position an oven rack in the center of the oven and preheat the broiler.

Using tongs, transfer the chicken wings to a nonstick baking pan or a disposable aluminum foil pan, arranging them in a single layer and spooning about . cup of the marinade over them, leaving behind the excess for basting. (You can also finish the chicken on a well-oiled grill rack over a hot fire.)

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It was a modern thriving economy one day, and then, suddenly, the food disappeared from the shelves, the banks closed, and the ships stopped arriving. Iceland in 2008 experienced an unprecedented economic meltdown that struck fear in the hearts of people all over the world. If it could happen here, it could happen anywhere. The economic crisis led to a political crisis, with resignations galore. The whining and wailing about the disaster continues to this day, with most commentators blaming deregulation and the free market. In Deep Freeze, economists Philipp Bagus and David Howden demonstrate that the real cause of the calamity was bad central bank policy. Rates were way too low, banks were too big to fail, housing was implicitly guaranteed, and banks were borrowing short term from abroad to finance long term bonds. The authors discuss the implications of this maturity mismatching and zero in on the central bank policies that encouraged unsound practices. They demonstrate the cause and effect without a shadow of a doubt, using vast amounts of data and a detailed sector-by-sector look at the economy of Iceland. What they find is another instance of the Austrian Theory of the Business Cycle, working itself out in a way that is customized for a time and place. Toby Baxendale writes the introduction to this story that reads like a great novel. It serves as a reminder that central banking policies aren't just about monetary arcana. They affect our lives in profound and sometimes catastrophic ways. The Iceland Freeze is one of the great historical cases that makes Mises’s point. Let it always serve as a reminder of what happens when the laws of the market are papered over by politicians and central bankers. This account is likely to remain the definitive one for many years.

• Sales Rank: #2860438 in Books
• Published on: 2015-04-14
• Original language: English
• Dimensions: 9.00" h x .36" w x 6.00" l,
• Binding: Paperback
• 156 pages

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8 of 8 people found the following review helpful.
A classic case study
By Erez Davidi
Interesting fact to know about Iceland: "Corporate debt levels exceeded 300 percent of GDP in Iceland in 2007, more than four times the level in the United States." (p.5). So why did Iceland collapse after all?

There are a few main reasons: (1) excessive debt [corporate debt, household debt, and government debt] (2) excessive credit expansion which led to an enormous increase in the money supply (3) housing bubble, which was caused by the credit expansion and the Housing Financing Fund (HHF), which was formed by the Icelandic government in order to provide low-interest mortgages (4) maturity and currency mismatching.

This book provides the "Austrian" perspective of what caused the Icelandic economy to collapse. The author easily refutes the notion that the Icelandic economy collapsed because of the free market and the laissez-faire approach of the Icelandic government. On the contrary, the author provides rather compelling evidence that the government caused the crisis in the first place by interfering in the markets. The current crisis in
Iceland is a classic case study of how government intervention in the markets leads to economic crises.

All in all, I recommend this book to every person who wishes to understand the mechanics of this event and how it unfolded and why.

6 of 6 people found the following review helpful.
Good book
By Larus Eliasson
Good book with fairly good insights into the Icelandic reality. There are some minor errors where local laws, data or traditions are misinterpreted but nowhere to the extent that it effects the qualitative findings of the authors. It is valuable to have outsiders view on what happened here. Can also recommend this as text book in macro economics, where the case study happened in reality on a small market.

0 of 0 people found the following review helpful.
World economy and politics - case study
By Luís Vilela
Challenging to most people's beliefs about what brought the world economy to the present condition. A must for worried citizens, even if the politicians don't want them getting eager to know and participate.

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Over the last fifty years, an extensive array of instruments for financing, investing, and controlling risk has become available in financial markets, with demand for these innovations driven by the needs of investors and borrowers. The recent financial crisis offered painful lessons on the consequences of ignoring the risks associated with new financial products and strategies. This substantially revised fifth edition of a widely used text covers financial product innovation with a new emphasis on risk management and regulatory reform. Chapters from the previous edition have been updated, and new chapters cover material that reflects recent developments in financial markets.

The book begins with an introduction to financial markets, offering a new chapter that provides an overview of risk -- including the key elements of financial risk management and the identification and quantification of risk. The book then covers market participants, including a new chapter on collective investment products managed by asset management firms; the basics of cash and derivatives markets, with new coverage of financial derivatives and securitization; theories of risk and return, with a new chapter on return distributions and risk measures; the structure of interest rates and the pricing of debt obligations; equity markets; debt markets, including chapters on money market instruments, municipal securities, and credit sensitive securitized products; and advanced coverage of derivative markets. Each chapter ends with a review of key points and questions based on the material covered.

• Sales Rank: #604711 in Books
• Published on: 2015-10-23
• Original language: English
• Number of items: 1
• Dimensions: 9.00" h x 1.50" w x 8.00" l, .0 pounds
• Binding: Hardcover
• 1088 pages

Review

The fifth edition of Capital Markets maintains the strength of the previous editions with its unique coverage of structured finance and applications of derivatives. In addition to an updating of global regulations resulting from the recent financial crisis, the new edition takes a much greater focus on risk management than the previous editions.

(Turan G. Bali, Robert Parker Chair Professor of Finance, McDonough School of Business, Georgetown University)

The book provides very comprehensive coverage of all aspects of capital markets. It is a must-have book for investors, traders, risk managers, and regulators. It is also an excellent book for students of finance.

(Yu Zhu, retired Professor of Finance, China Europe International Business School)

About the Author

Frank J. Fabozzi is Professor of Finance at EDHEC Business School in France. The author of numerous scholarly books and textbooks, he has held positions at Yale School of Management, Princeton University, and MIT Sloan School of Management.

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0 of 0 people found the following review helpful.
Book has more value than just in class
By sk9592
This book actually does quite a good job at explaining major concepts in capital markets. I initially bought it for a class on the subject with the intention of selling it later. However, I've kept it for future reference as I progress in my career.

It really is more expensive than it should be though.

0 of 0 people found the following review helpful.
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0 of 1 people found the following review helpful.
There is a very through examination of the issues of ...
By Michael Emmett Brady
There is a very through examination of the issues of risk and uncertainty made in this book as it is related to financial and money markets .However, there is an inaccuracy on pp.30-31 with respect to the views of J M Keynes.The author states that "...Keynes made a similar distinction (note-the author is referring to Frank Knight),arguing that there is risk that can be calculated and another sort of risk he labeled "irreducible uncertainty"."
Keynes never ever used the term " irreducible uncertainty" at any point in any of his published work. Uncertainty is not another kind of risk. Uncertainty means that the risk can't be calculated because there is a substantial information missing .Keynes dealt with this by following george Boole .He developed a Boolean approach based on indeterminate probabilities or interval valued probability in the TP. Knight never developed any technical approach to deal with uncertainty

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In 1971, French jazz critics Philippe Carles and Jean-Louis Comolli co-wrote Free Jazz/Black Power, a treatise on the racial and political implications of jazz and jazz criticism. It remains a testimony to the long ignored encounter of radical African American music and French left-wing criticism. Carles and Comolli set out to defend a genre vilified by jazz critics on both sides of the Atlantic by exposing the new sound’s ties to African American culture, history, and the political struggle that was raging in the early 1970s. The two offered a political and cultural history of black presence in the United States to shed more light on the dubious role played by jazz criticism in racial oppression.

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• Sales Rank: #1029358 in Books
• Published on: 2016-02-19
• Original language: English
• Number of items: 1
• Dimensions: 9.02" h x .63" w x 5.98" l, .0 pounds
• Binding: Paperback
• 256 pages

About the Author
Philippe Carles was editor-in-chief at Jazz Magazine from 1971 until 2006. He has coauthored several books on jazz, including Dictionnaire du jazz.

Jean-Louis Comolli teaches at Université Paris-VIII, FEMIS, and Universitat Pompeu Fabra in Barcelona. He is a film critic, screenwriter, film director, and jazz author.

Grégory Pierrot, Stamford, Connecticut, is assistant professor of English at the University of Connecticut.

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