PDF Ebook Sidetracked in Wisconsin: A Guide for Thoughtful Travelers, by Mary Bergin

PDF Ebook Sidetracked in Wisconsin: A Guide for Thoughtful Travelers, by Mary Bergin

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Sidetracked in Wisconsin: A Guide for Thoughtful Travelers, by Mary Bergin

PDF Ebook Sidetracked in Wisconsin: A Guide for Thoughtful Travelers, by Mary Bergin

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Review

Mary Bergin travels into Wisconsin's nooks and crannies and finds extraordinary beauty, charm and wonder blooming at every turn. We've mentioned her book briefly before, but it deserves to be said again: Sidetracked in Wisconsin is a winner. It recently was honored by the Society of American Travel Writers' Central States Chapter as the Best Travel Book of the year. It is delightfully illustrated with many of Bergin's photos, so it's no surprise the organization also named her Photographer of the Year this spring. Regular readers of "The Traveling Shepherd" know Bergin is skilled at finding great stories all over Wisconsin. She was born and raised here and, as she says on her Web site, roadstraveled.com, she has "no intention of calling anywhere else home." Her 242-page book is organized by quadrants, highlighting dozens of reasons to "get sidetracked," as she puts it. But making great travel experiences out of lists is as fruitless as expecting to have a gourmet meal emerge from a list of the contents of a corner grocery store. Bergin's curiosity, insight, experience, research and sensitivity spell the difference between a cart full of groceries and a memorable feast. Her reports are marked by the great respect she affords people who build, manage and interpret places others pass by. Bergin introduces us to them, tells their stories and reveals glistening gems. Check out A World of Accordions Museum in Superior, the nation's oldest continually operating bowling alley in Fond du Lac, the cheese-maker outside of Dodgeville whose work is served at America's best restaurant or the Markesan Book Castle, which was once a manure storage tank. No matter where you go, you'll enjoy having Mary Bergin show you a gentle, pleasant and proud Wisconsin. --Gary Knowles Shepherd ExpressAs Americans we like to travel. With the advent of the automobile we started taking Sunday drives or weekend jaunts to nearby attractions. Once upon a time we even had Burma-Shave jingles to entertain us. Mary Bergin aims her book at this crowd. She focuses on attractions big and small in the state of Wisconsin. Beer runs? Yep, they're in here from the Leinenkugel's brewery in Chippewa Falls to the various brewpubs that have sprung up. Cheese and chocolate factories are also featured, the various sporting activities such as marathons and the Birkebiener. Oddities like the Concrete Park in Phillips find space in this book. Basically all those individual and quirky things about Wisconsites past and present are here. The book is divided into the four corners of the state. Each section features an ideal two-day road trip. Throughout the sections are "Detours" to take for more curious, odd and unique sights. For those who get hungry there are recipes culled from select sites as well. Thus on can have an authentic fish boil right at home. The book features color photographs and rough maps to show locations. I would get a free road map of the state (found at any state wayside and visitor's center) to assure one doesn't get lost on the road. I can't assure you won't lose yourself among the attractions. The book will certainly be useful in the coming summers as we plan various weekend trips. --John L. Hoh, Jr., bookideas.com

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About the Author

Mary Bergin is a longtime newspaper journalist whose weekly "Roads Traveled" column is syndicated in daily newspapers around Wisconsin. She also is a freelance magazine writer and staff feature writer for The Capital Times, Madison, and is the newspaper's former features editor. Her new book Sidetracked in Wisconsin: A Guide for Thoughtful Travelers describes unusual and interesting people and places off the beaten path. Although Wisconsin is her favorite place, Mary increasingly travels the world. She was a 2003 Women of Wings delegate to Chiba, Japan (a Wisconsin sister-state), and co-led a delegation of Midwest Travel Writers Association members to Korea in 2006. She has earned membership into the Society of American Travel Writers, the continent's premiere organization for travel journalists. She routinely seeks global connections to Wisconsin, considering it one small way to build bridges of cultural awareness and appreciation in this increasingly complex, misunderstood and troubled world.

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Product details

Paperback: 256 pages

Publisher: Itchy Cat Press (August 15, 2006)

Language: English

ISBN-10: 0976145049

ISBN-13: 978-0976145042

Package Dimensions:

7.9 x 6 x 0.6 inches

Shipping Weight: 1 pounds (View shipping rates and policies)

Average Customer Review:

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Amazon Best Sellers Rank:

#2,789,429 in Books (See Top 100 in Books)

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Sidetracked in Wisconsin: A Guide for Thoughtful Travelers, by Mary Bergin PDF

Sidetracked in Wisconsin: A Guide for Thoughtful Travelers, by Mary Bergin PDF

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Download Ebook Constellation Shaping, Nonlinear Precoding, and Trellis Coding for Voiceband Telephone Channel Modems: with Emphasis on ITU-T Recommendation V.34 (The ... Series in Engineering and Computer Science)

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Product details

Series: The Springer International Series in Engineering and Computer Science (Book 673)

Hardcover: 266 pages

Publisher: Springer; 2002 edition (March 31, 2002)

Language: English

ISBN-10: 1402070063

ISBN-13: 978-1402070068

Product Dimensions:

6.1 x 0.7 x 9.2 inches

Shipping Weight: 1.4 pounds (View shipping rates and policies)

Average Customer Review:

5.0 out of 5 stars

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Amazon Best Sellers Rank:

#3,822,046 in Books (See Top 100 in Books)

Constellation Shaping Nonlinear Precoding and Trellis Coding for Voiceband Telephone Channel Modems: With Emphasis on Itu t Recommendation V 34 (Kluwer International Series in Engineering and Computer Science, 673)by Steven A. Tretter

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Constellation Shaping, Nonlinear Precoding, and Trellis Coding for Voiceband Telephone Channel Modems: with Emphasis on ITU-T Recommendation V.34 (The ... Series in Engineering and Computer Science) PDF

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File Size: 7239 KB

Print Length: 49 pages

Publisher: MANGA REBORN; 1.0 edition (February 7, 2016)

Publication Date: February 7, 2016

Sold by: Amazon Digital Services LLC

Language: English

ASIN: B01BKL8MG6

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Ebook Download The Four & Twenty Blackbirds Pie Book: Uncommon Recipes from the Celebrated Brooklyn Pie Shop, by Emily Elsen Melissa Elsen

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The Four & Twenty Blackbirds Pie Book: Uncommon Recipes from the Celebrated Brooklyn Pie Shop, by Emily Elsen Melissa Elsen

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Review

"The pies we tasted from Four & Twenty Blackbirds were so satisfying and deliriously delicious that they left every other pie we sampled in the dust" --Danny Meyer, CEO, Union Square Hospitality Group"Emily and Melissa Elsen make pies the way nobody makes pies anymore but everybody used to, which is to say, pies that are buttery and always right for the season and hard to stop eating. It's a score they've decided to share the recipes that put them on the map."-- Frank Falcinelli & Frank Castronovo Chef/Owners of Frankies Spuntino and Prime Meats and authors of Frankies Spuntino Kitchen Companion

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About the Author

Melissa and Emily Elsen are sisters who were raised in South Dakota and worked in their parents' restaurant. They "have serious pie-making cred having grown up at the dough rolling elbow of their grandma Liz." (New York Magazine). After pursuing different careers in their early adulthood, they built a business in Brooklyn, originally custom baking pies together in their Brooklyn apartment, and eventually opening 4 & 20 Blackbirds Cafe, which has been featured in The New York Times, Martha Stewart and in other great food media.

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Product details

Hardcover: 224 pages

Publisher: Grand Central Life & Style (October 29, 2013)

Language: English

ISBN-10: 9781455520510

ISBN-13: 978-1455520510

ASIN: 1455520519

Product Dimensions:

8.5 x 1 x 10.5 inches

Shipping Weight: 2.1 pounds (View shipping rates and policies)

Average Customer Review:

4.6 out of 5 stars

172 customer reviews

Amazon Best Sellers Rank:

#58,759 in Books (See Top 100 in Books)

I am an experienced baker. One thing I take for granted of a high-end cookbook is that the recipes are correct. In this case, 2 of the 3 pies that I baked from this cookbook (Nectarine/Blueberry Pie and White Nectarine/Red Currant Pie) had no sugar listed anywhere in their ingredients. This is a HUGE pie-making mistake.When I called the store to question the recipes, they confirmed that there were errors in the book, and then told me of a third pie recipe that had problems. The book is beautiful -- the Rhuby Razz Pie is divine. I only wish more care had been taken in proofreading the recipes...

Its Just OK. I was excited to order this book after reading the intro on Food 52 and the customer reviews, and the recipe list sounded fantastic! However, after baking 3 pies so far, I noticed some obvious errors, and questioned some of the ingredient proportions. Even after following a few of the recipes “to the letter,” the results were not nearly as intriguing as the names sounded. Some of the flavors seem to overlap and fight each other with too many additional ingredients (i.e. Strawberry/Balsamic w/brown sugar/bitters/black pepper+more sugar) while others, in the end just aren’t worth all the work (Pistachio/Coconut.) The arrangement of recipes by season is a great idea, the photos are clear and the “Techniques” section can be helpful for beginners. But the basic crust recipes can be found in any baking book, and, after trying them, I’m sticking with my flaky crust. I’ll use some of the combination ideas as inspiration, but adjust the ingredients and proportions...and cut the sugars and the cornstarch waaaay back and trim the ingredient list for cleaner flavor profiles.

Let me start by saying that I love baking and I love baking pie. I’m not a professional by any means, but I’ve been baking my whole life, pies included. I was REALLY excited about this cookbook because of the seasonal arrangement of recipes and unique combinations of ingredients. Having baked mostly fresh fruit pies and traditional pumpkin, pecan, etc, I wanted to try custard pies. The first two I tackled were from the Winter chapter, the Maple Lime Custard pie (with ladyfinger/pecan crust) and the Black Bottom Lemon pie. I agree with previous reviewers that the times and temperatures are simply incorrect. I have a thermometer in my oven, which I watch diligently, and can attest that my oven is calibrated and working properly. Both recipes instruct to bake at 325F for 35-40 minutes. I baked the Maple Lime pie for well over the advised time, 50 mins, still thought it could bake longer but wasn’t sure, so I took it out and said a little prayer they knew what they were talking about. It was still raw in the middle after it cooled and set, so into the trash it went. The lemon pie wound up baking for nearly an hour. If you look on the internet for custard pies, you will see that 325 is a common temperature, but the pies really should be cooked closer to an hour. This is very careless editing on the part of the writers and/or publishers. If you bake for a living, how on earth could the times and temperatures be so off?! From now on, I’ll be consulting my America’s Test Kitchen cookbook for general times/temperatures/techniques and refer to this book for flavor inspiration. 5 stars for flavors and creative ideas, minus 2 stars for unreliability of recipes.

After making several pies from this book I have to agree with the posters who've said that the oven temps are high and the times are too long. I'm a trained chef who has spent a lot of time making pies and its ok to use 400 for the first 20 minutes as that's what it needs in order for the pie crust to set- the 375 is ok too but not for more than 45 mins total- I have a good oven (convection) and there's no way with those temps that I could leave the lattice crust pies in for an hour- after rotating, 40-45 minutes was just about right(depending on whether there's egg wash and sugar on top). The Edible Brooklyn Four and Twenty recipes online say to preheat the oven to 425°F, leave in for 20-25 mins then drop to 375°F for another 35- IMO there's no way you can keep these pies with sugar on them for that long and hot with or without convection. And why should the same crust be cooked at different temps/times for online recipes vs. the cookbook? Not good editing nor is it good testing... they owe it to the readers to see to it that their published recipes are the same (and accurate for home and convection ovens.)Pie crusts are notoriously 'flaky' (!) to make in a home kitchen (they're usually too warm so you are constantly juggling the rolling part by tossing the crust back in the refrigerator or freezer if you can't work quickly. It's understandable that people shy away from making them. The above being said, for the photos on how to make the perfect crust and the step by step lattice methods alone this book is worth it because an online recipe won't go into that kind of detail. While adding vinegar to crusts and savory pastries like potato knish dough is nothing new I do love their idea of using apple cider vs white vinegar. I'm always asked how I make my crusts. Instead I give friends who won't go near baking an afternoon lesson with me and buy them the book and toss in a Berenbaoum's pie plate and a bench scraper and they're in business. I just wish they'd acknowledge the temps and times for home or convection ovens might be off and I wish they used gram weights in addition to the cup measures... it's only slightly more work for them to do the conversion and its the 'professional' way to measure your recipes consistently.For those just starting out do use the crusts as a galette instead of a pie- you don't even need a pie tin- just a flat oven tray- so simple and they are just as tasty and gorgeous as the lattice- I tend to think that for the 'unfussy' look the galette is perfect- then you can make two crusts and serve twelve. Definitely try their varieties of crusts: chocolate and gingersnap are particularly good.

Exactly as advertised! Unique recipes and excellent instructions. I've baked for 50 years but learned some new techniques from this book. I used one of their pie crust recipes and it was fantastic! I latticed the pie and it looked like a picture! I intend to make more of their recipes.

I am very interested in a lot of the recipes. Using this book, I made quite possibly the ugliest pie of my life, however it was extremely delicious (the oatmeal crumble crust is pretty life-affirming). I'll try to update when I make some of the other pies.

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Ebook Pursuing Power and Light: Technology and Physics from James Watt to Albert Einstein (Johns Hopkins Introductory Studies in the History of Science)

Ebook Pursuing Power and Light: Technology and Physics from James Watt to Albert Einstein (Johns Hopkins Introductory Studies in the History of Science)

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Pursuing Power and Light: Technology and Physics from James Watt to Albert Einstein (Johns Hopkins Introductory Studies in the History of Science)

Ebook Pursuing Power and Light: Technology and Physics from James Watt to Albert Einstein (Johns Hopkins Introductory Studies in the History of Science)

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Review

"Highly recommended." (Choice)"Pursuing Power and Light is the best and most up-to-date treatment, especially for undergraduates, of the key concepts and figures of 19th-century physics." (Robert Friedel Physics Today)"Essential reading both for students in engineering and the sciences and for those in HPS departments... enjoyable and very interesting reading." (Stathis Arapostathis Metascience)"Pursuing Power and Light is a bravura performance that should inform and inspire many an undergraduate and general reader." (David Philip Miller British Journal of the History of Science)"Pursuing Power and Light is a bravura performance that should inform and inspire many an undergraduate and general reader." (David Philip Miller British Journal for the History of Science)"Concise, technically lucid, and remarkably readable." (Suman Seth Isis)

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About the Author

Bruce J. Hunt is an associate professor of history at the University of Texas at Austin and author of The Maxwellians.

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Product details

Series: Johns Hopkins Introductory Studies in the History of Science

Paperback: 192 pages

Publisher: Johns Hopkins University Press (April 8, 2010)

Language: English

ISBN-10: 0801893593

ISBN-13: 978-0801893599

Product Dimensions:

6 x 0.5 x 9 inches

Shipping Weight: 11.2 ounces (View shipping rates and policies)

Average Customer Review:

4.7 out of 5 stars

6 customer reviews

Amazon Best Sellers Rank:

#1,010,192 in Books (See Top 100 in Books)

This is a very well written history of the development of steam power and the science of thermodynamics on the one hand, and electromagnetism and the associated electric industries on the other. The author also describes how they converged at the end of the century to provide the basis for 20th century physics and technology. The author tells this story without the use of mathematics, and only displays a few equations, which are (fortunately, see below) not essential to understand the basic physics. The author's point is to demonstrate how the development of technology spurred on physics, as physicists struggled to understand what the engineers and 'mechanics' had done, and also how the understanding that came out of physics enabled not only better machines but whole new technologies (e.g., radio waves). While this point has been made before, it is rare to see it discussed in books intended for non-physicists. I am a retired physicist and I was delighted to see this book. I was even more delighted when I got around to reading it. Anyone who is interested in the foundations of modern physics but does not have a mathematical background should enjoy this book.Having said all that, I must admit to a hesitation about giving it 5 stars. I own the Kindle edition, and there are numerous typos. In the early part of the book, they tend to come in those few equations that are displayed, so they don't effect understanding. However, in the latter part of the book, most if not all words with double-f's (ff) have the 'ff' replaced with a question mark '?' (E.g., 'offer' becomes 'o?er'.) This makes me suspect that at least part of the book was converted into an eBook by scanning the print edition and running it through optical character recognition software that did not know how to parse 'ff'. This was very disconcerting and interfered with my enjoyment of the last couple of chapters. But the book is so well written that I couldn't bear to downgrade my rating.

Most of what I knew about science and technology in the 19th century was retrospective. I was, for instance, in awe of Maxwell's equations but couldn't imagine where he got the idea for them. This book explains the bumpy road that leads to all great discoveries.Hunt also provides unexpected insights on why the 19th century was relatively peaceful. Great Britain had a dominating position in steam technology and was very slow to share her secrets on the continent. From mid-century she also virtually controlled the information industry. All the great cable companies were British and she controlled the sale of gutta percha from the far east which was essential to insulate cables and other electrical equipment. It was Hertz who began the process of breaking this strategic information monopoly with his invention of radio waves in 1886 -- a technology that by the early years of the new century permitted long-range communication outside of the British-controlled cable system.

I had to read this for a history of science class, and it was by far the most interesting book we read. It highlights the development of thermodynamics and its connection with the steam engine to the wave theory of light and the telegraph. All in all a good read for those that love science and want to know some of the history of the laws and theories. It is also interesting to read about the actual beliefs of the original scientists regarding the theories we all take for granted.

The author, an associate professor of history, explores the interaction between applied technology and scientific theory during the research and development of steam, electromagnetism, and electricity as sources of power and lighting. The author discusses how the successes and failures of applied technology often spurred scientific research to understand the scientific bases for the successes and failures of such technology, how scientific theory contributed to making improvements to some technological applications, and how competing scientific theories sometimes generated controversies that slowed scientific progress. The author does a very good job of showing how the research and development of steam, electromagnetism, and electricity as sources of power and lighting were slow, nonlinear, problematic, and contentious. The book ends with a chapter and an epilogue that show how advances in scientific research about physics during the 1800s identified problems and anomalies that contributed to the development of the theory of quantum mechanics. Overall, the author provides an informative, and occasionally fascinating, historical perspective on a period of significant scientific advances that laid the foundations for much of modern technology.This history book is aimed at a technical audience, not casual readers. It would be helpful for readers to have some knowledge or familiarity with physics, engineering, or the history of science to better follow and understand the author's commentary and observations.

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Pursuing Power and Light: Technology and Physics from James Watt to Albert Einstein (Johns Hopkins Introductory Studies in the History of Science) PDF

Pursuing Power and Light: Technology and Physics from James Watt to Albert Einstein (Johns Hopkins Introductory Studies in the History of Science) PDF

Pursuing Power and Light: Technology and Physics from James Watt to Albert Einstein (Johns Hopkins Introductory Studies in the History of Science) PDF

Pursuing Power and Light: Technology and Physics from James Watt to Albert Einstein (Johns Hopkins Introductory Studies in the History of Science) PDF

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