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This primer offers assistance when selecting the proper material for any product and determining whether injection molding is the process best suited for the application.

• Sales Rank: #3567532 in Books
• Published on: 1996-09-01
• Original language: English
• Number of items: 1
• Dimensions: 8.90" h x .40" w x 6.20" l, .50 pounds
• Binding: Paperback
• 116 pages

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[M320.Ebook] Download Mel Bay's Modern Guitar Method, Grade 1, Expanded Edition (Book, CD & DVD), by Mel Bay, William Bay

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The Modern Guitar Method Grade 1/Expanded Edition provides valuable enhancement to the world s most popular guitar method. This comprehensive spiral bound volume doubles the amount of studies and solos presented. Every new concept is reinforced by numerous pages of new study material. In addition, every note contained in the original Modern Guitar Method Grade 1 is included and supported by additional playing material. Expands entire content of Modern Guitar Method Grade 1 Double the amount of study and solo material Perfect bound CD and DVD included Provides an incredibly solid foundation for any guitar student

• Sales Rank: #433870 in Books
• Brand: Brand: Mel Bay Publications, Inc.
• Published on: 2005-01-17
• Released on: 2005-01-17
• Original language: English
• Number of items: 1
• Dimensions: 11.70" h x .26" w x 8.74" l, .65 pounds
• Binding: Perfect Paperback
• 88 pages

Features

• Used Book in Good Condition

About the Author
William Bay is president of Mel Bay Publications, Inc. He is an accomplished guitarist and trumpet player and has performed on both instruments in a wide variety of professional settings. He is experienced as a performer and composer of music ranging from jazz and rock to the classics and sacred. He received his bachelor's degree from Washington University in St. Louis and his master's from the University of Missouri. Bill has received international acclaim for his innovative teaching methods, and he has authored over 200 books with sales in the millions. Mel Bay was born on February 25, 1913 in the little Ozark Mountain town of Bunker, Missouri. He bought a Sears Roebuck guitar at the age of 13 and several months later played his first "gig." (He recalled playing until his fingers were raw!) Mel took up the tenor banjo shortly thereafter and continued to play both instruments. During his teenage years Mel played with a wild assortement of bands and characters in rural Missouri. Perhaps no "gig" was as strange as the job he landed with, in Mel's words, "a snake oil salesman." This flamboyant peddler would pull his ostentatious Pierce Arrow automobile, complete with steer horns mounted on the grill, into the center of a small, rural town. Mel would sit on the car and play up a storm on the tenor banjo. After a crowd gathered, the peddler took over and began extolling the merits of his "wonder elixer." In 1933 Mel Bay moved to St. Louis and began his professional career. He played with numerous local and traveling bands. In addition, he landed staff guitar jobs on several radio stations. Mel fronted his own trio (piano, bass, guitar) and played steadily for 25 years! He was equally adept on most fretted instruments and played mandolin, uke, Hawaiian guitar, tenor and plectrum banjo professionally. While Mel was actively pursuing his playing career, he continued to teach as many as 100 students a week. He decided to begin writing instructional materials due to the difficulty encountered by guitarists at playing good sounding chord forms in rhythm sections and due to the poor note reading ability prevalent among guitarists. After the war Mel was asked to write instructional materials on guitar for GI's wanting to learn music under the GI Bill. In 1947 Mel formed his own publishing company and wrote his landmark initial book titled The Orchestral Chord System for Guitar. (This book is still in print under the title Rhythm Guitar Chord System and continues to be one the finest rhythm guitar chord texts available!) His Modern Guitar Method was penned shortly thereafter. For years Mel traveled from town to town talking to guitar teachers and players and showing them his publications. At one time Mel claims to have known virtually every guitar teacher in America on a first name basis! The guitar and Mel Bay books caught on in a big way in the 1950's. Things have continued to grow ever since. Mel used to sell D'Angelico guitars. At any given time he would have 5 or 6 "lying around the house." Mel played professionally on his New Yorker model but his favorite was the initial Mel Bay Model crafted as a gift for him by John D'Angelico. This famous guitar had all of the main features of the New Yorker but was a "cut away" model and had a slightly thinner neck. This instrument has been pictured on the Mel Bay Modern Guitar Method for decades. Someone once calculated that sales of guitar books written by Mel Bay have exceeded 25 million copies. When asked, Mel frequently said that he quit counting long ago. Sales of his Modern Guitar Method have alone surpassed the 7 million mark. It is safe to say that Mel Bay is one of the pivotal figures in the world of guitar music and instruction in this century.

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3 of 3 people found the following review helpful.
Excellent!
By Broadus
I've started several attempts to get into learning guitar (books, CD's, DVD's), but this is the first that I felt had enough practice material to reinforce the concepts learned. It presents new things in bite-sized pieces, and it works for me. It is logically laid out and works well, especially the edition with the DVD, for the self-learner. I highly recommend it.

1 of 1 people found the following review helpful.
Five Stars
By Thomas W. Crouch
Great deal, new book as promised with CD's

0 of 0 people found the following review helpful.
I like the easy to read and play practice songs for ...
By Amazon Customer
I like the easy to read and play practice songs for my beginner students in this Expanded Edition best...Jim Schaefer-Instructor

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[K186.Ebook] Download PDF Turbo Startups: Analysis of the 10 Most Successful Startups - The Rise of the Next Big Thing, by Can Akdeniz

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Embarking on a business venture is often one of the most exciting, intimidating, and challenging decisions that a person can make. However, in our technologically advanced and mobile age, it has actually become easier than ever for startup companies to form, but that doesn't mean that all of them will find success. This short book highlights ten recent startup successes in the business world and explores how they work differently, which clever strategies they employed, and what lessons they can teach you to implement in your own startup business. There's nothing wrong with taking a few words of wisdom from some of the fastest-growing players in the startup world!

• Published on: 2015-01-02
• Original language: English
• Number of items: 1
• Dimensions: 8.00" h x .12" w x 5.25" l, .15 pounds
• Binding: Paperback
• 48 pages

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0 of 0 people found the following review helpful.
great overview
By Carrie
I didn't know anything about a bunch of these examples so it was helpful to learn some about some of the businesses that are considered to be really successful.

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[G552.Ebook] Ebook Guy Fieri Food: Cookin' It, Livin' It, Lovin' It, by Guy Fieri, Ann Volkwein

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Bursting with personality, fun, and flavor, Guy Fieri Food is the first-ever cookbook from the Food Network superstar, host of NBC’s popular game show “Minute to Win It,”� and #1 New York Times bestselling author of Diners, Drive-ins & Dives and More Diners, Drive-ins & Dives. Filled with more than 150 original recipes, gorgeous full-color photos, and loads of great cooking tips, Guy Fieri Food� is an absolute must for any Fieri fan!

• Sales Rank: #95878 in Books
• Brand: Harper Collins Publishers
• Published on: 2011-05-03
• Released on: 2011-05-03
• Original language: English
• Number of items: 1
• Dimensions: 10.00" h x 1.25" w x 9.00" l, 3.80 pounds
• Binding: Hardcover
• 416 pages

Amazon.com Review

Amazon Exclusive: Guy Fieri on Writing Guy Fieri Food: Cookin' It, Livin' It, Lovin' It

The idea behind creating Guy Fieri Food was to pull together the stories and recipes that show how I got to where I am today. I’ve put everything into this book as if it was the last thing I will ever do. That’s a huge position to take, and everyone who participated, from family to friends to supporting teams, had the same attitude from beginning to end. It was Go Big or Go Home.

With my Guy Fieri Knuckle Sandwich team, I developed recipes for the book by brainstorming on camping trips, on airplanes, through texts, over voicemails, on cocktail napkins, and by stepping into somebody’s kitchen while on the road. Every moment, all the time, the recipe machine was on. I can’t taste it, look at it, see it, smell it, want it, or be around it without thinking what more it could be, where it could be used and how it could be served. Creating new recipes is like playing on a giant culinary playground—as long as you bring a fearless attitude you’re in the game.

This book has it all. Dozens and dozens of kickass recipes? Got ‘em. Stories of my younger days wrangling pigs, becoming Mr. Awesome Pretzel, and mastering flamb� captain duties? Of course! But I’ll also give you the backstory behind starting my restaurants and the recipes that became my culinary foundation, and I’ll even lead you through a tour of vegetables with my go-to methods on when to get them and how to best cook ‘em up. This is a 360 experience, from my roots to my restaurants to my shows and all the great food in between. Guy Fieri Food will feed all your senses, and if we had a good scratch and sniff it would’ve been in there.

From Guy Fieri Food: Cookin' It, Livin' It, Lovin' It: S’more Pizza

Makes 2 pizzas

Ingredients

• 2 store-bought 1-pound pizza dough balls
• 1/4 cup slivered almonds
• 3 tablespoons unsalted butter
• 1 sleeve graham crackers, crushed (about 1-1/4 cups crumbs)
• 1/2 teaspoon chili powder
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon fine sea salt
• 1/2 cup all-purpose flour
• 1/4 cup fine cornmeal
• 3 cups mini marshmallows
• Two 4-ounce dark chocolate bars, broken into 1⁄4- inch chunks

Special Equipment: pizza peel and pizza stone (or pizza pan)

I say it on Triple D all the time— everything has a “kicker.” It’s what it takes to make the dish outta bounds. The kicker here is chili and cayenne. . . . Ooooh yeahhhhhh!

Directions

1. Preheat the oven to 400�F.

2. Form the pizza dough into two 12- to 14- inch rounds, 1/4-inch thick. Bake, preferably on a pizza stone, for 4 to 6 minutes, until just beginning to brown. (See page 157 for more help on shaping and baking pizza crusts.) Leave the oven on at 400�F.

3. While the pizza crust is baking, toast the almonds in a dry medium skillet over medium- high heat. Transfer the almonds to a plate to cool.

4. Melt the butter in the skillet. Add the graham cracker crumbs, chili powder, cayenne, and salt. Cook for 2 to 3 minutes, until the crumbs are well- coated. Remove from the heat and set aside.

5. For each pizza, top the crust with half of the marshmallows and scatter half of the chocolate over the marshmallows. Return to the oven for 3 to 5 minutes, until the marshmallows are puffed and lightly browned. Sprinkle the pizza with half of the graham cracker mixture and top with half of the almonds. Let rest 3 to 4 minutes, slice, and serve. Repeat to make the second pizza.

From the Back Cover

If you've checked out my Diners, Drive-ins and Dives books or visited my restaurants, Johnny Garlic's and Tex Wasabi's, you know I'm down with all types of good food—and that I'll do what's required to track it down. In Guy Fieri Food, I'm cookin' it my way, from the perfect recipe for Pepper Jack Pretzels (from Mr. Awesome Pretzel himself—that's me) to how to pull together a Red Rocker Margarita Chicken sandwich to a full-on vegetable Guy'd (bet you didn't see that one comin'!). Before I'm finished I'll have you throwing parties with everything from Bacon-Jalapeno Duck appe-tapas to Chicago Beef Pizza to Johnny Garlic's Cedar Plank Salmon.

Fact is, I've been cookin' it, livin' it, and lovin' it since I was just a kid, and it's a privilege to help you bring home some of my own classic, big, and bold flavors.

About the Author

Guy Fieri is the culinary rock star of Food Network, hosting the top-rated Diners, Drive-Ins and Dives, Guy's Grocery Games, Guy's Big Bite, and Rachael vs. Guy Celebrity Cook-Off. His four books—Diners, Drive-Ins and Dives; More Diners, Drive-Ins and Dives; Diners, Drive-Ins, and Dives: The Funky Finds in Flavortown; and Guy Fieri Food—were major New York Times bestsellers. Guy is the co-owner of Johnny Garlic's California Pasta Grill, Tex Wasabi's, Guy's American Kitchen and Bar, Guy's Burger Joint, and GFOC (Guy Fieri on Campus). He lives in Northern California with his wife, Lori, and their two boys, Hunter and Ryder.

Ann Volkwein is a food and lifestyle writer based in New York City and Austin, Texas, who also collaborated with Guy on his four previous books.

Most helpful customer reviews

91 of 93 people found the following review helpful.
One of the best cookbooks around!
By Rich Mcguire
I collect cookbooks of ALL types and I collect signed editions. Anywhere from Gordon Ramsay to Bobby flay. I decided to write a review because I've seen a lot of dumb ones being made about this book. One guy gave a 1 star review because of how Guy dresses...as if he were going to go on a date with him. That has nothing to do with a cookbook review. Guy is actually a really funny guy and great to listen to. Thats like saying you're not going to buy a cookbook because you don't like fat people..or you don't buy books from people with blue eyes. C'mon.

For the actual book, the construction is great and the pages are thick. I personally hate cook books that are built like novels..the ones with flimsy pages, no pictures of the finished product, and all around, poor binding. You will not find this with Guy's book.

The recipes are great. A couple people have said his recipes require too many things or are expensive. All of the ingredients are mostly cheap items you will re use for other recipes in the book. And I hate to say it, but most great recipes do require a lot of ingredients. Look at any book from Bobby Flay for an example. If you want a recipe with 4 ingredients where you just mix them into a bowl and bake it, then you probably shouldn't be in the kitchen. This is a cookbook for cooks.

On that same note, the recipes actually look and taste good. Many of my other cookbooks, especially ones from Gordon, I can only find a couple recipes I think most people would like. In guy's book, its hard to find one I DON'T like.

The last thing I like about this book is how it makes you feel. It's very welcoming and the pictures are great. There are stories, how to stock your pantry, health code tips, and tips for all around culinary techniques. For example, with pasta, it talks about never rinsing your noodles under cold water or cooking them with oil in the water. This, of course, is because rinsing the noodles off also rinses the starch off so the binding for the sauce is gone.

All around, great cook book.

68 of 72 people found the following review helpful.
This cookbook is a MUST buy!
By Karen J Ives
Let me first say that I love cookbooks! I can sit and read one just like a novel. I know, my family smiles whenever I get one out of the bookcase, but they all know that my little 'reading' session ends in a great meal. This cookbook is absolutely the best of both worlds; a great story and recipes that will knock your socks off! I literally spent a whole weekend with this book picking out a weeks worth of recipes to try out and OMG, did I pick good! The Penne with Cajun Hot Links and Chipotle Shrimp, Linguine and Clams, Rhode Island Calamari, and Guido's Loma Saltado were some of the best dishes I've ever prepared! Next on the ride will be Spicy Steamed Mussels. Guy gets spices and his use of them in this book couldn't be better. There is something for everyone who loves flavor in their food. This is the BEST book of the year.

47 of 51 people found the following review helpful.
Now This is a Cookbook
By Rapid Reader
I love and collect cookbooks, but I find that these days any ol' body will throw some recipes together, call it a cookbook and charge $35 to $40 for it. This is the real deal! For those of us who really enjoy reading a fresh, new cookbook...This is what cookbooks were before the hype. Unique, original recipes, great photos, informative, entertaining, substantial hard bound book with lots of recipes. And, the book is very reasonably priced. It has the size and feel of a coffee table book. This is not pamphlet. You can tell that Guy put a lot of work into staying true to himself in this book. Great job!

I have been dying to make the Jambalaya Sandwich every since I saw it on tv. I'll be having that this weekend. :)

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