Kamis, 05 Januari 2012

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The Workbench Guide to Jewelry Techniques, by Anastasia Young

This comprehensive and ambitious workshop reference for jewelers brings together a vast range of skills, techniques, and technical data into one volume. Offering detailed explanations and step-by-step photography to demonstrate procedures, this handbook includes a complete reference section featuring tool shapes, an index of gems, a glossary, standard sizes and measurements, conversion tables, and an extensive list of resources. Additionally, the manual offers a directory of tools and materials—including a key to identifying tools for a “beginner’s kit”—a historical introduction to jewelry, and suggestions for photographing and promoting completed pieces. Remarkable cutting-edge pieces by jewelry makers and designers from around the world are used to illustrate the various processes involved in creating exceptional jewelry. Covering everything from traditional metalsmithing skills and using alternative materials, such as plastics and resin, to discussing issues involved with outsourcing work to specialist external suppliers, this is an indispensable and essential resource for both students and professionals.

  • Sales Rank: #137071 in Books
  • Brand: Young, Anastasia
  • Published on: 2010-04-01
  • Original language: English
  • Number of items: 1
  • Dimensions: 10.50" h x 8.75" w x .75" l, 3.05 pounds
  • Binding: Hardcover
  • 320 pages
Features
  • Advanced Jewelry Making, Metalworking Book

Review

"A comprehensive bench reference full of tips, techniques and ideas for jewelry artists. This well illustrated book is a must-have volume for anyone interested in making jewelry using the traditional and modern methods." - Helen Driggs, Managing Editor, Lapidary Journal; Jewelry Artist

"There is valuable knowledge to be found in this book. If you are building yourself a sold library of jewelry technique books, I recommend this addition." - Australian Beading

About the Author

Anastasia Young is a designer, a jeweler, and an artist whose work has been exhibited around the world. She is the author of Jewelry Techniques: The Essential Guide to Choosing and Using Materials, Stones, and Settings and teaches at Central Saint Martin’s College of Art and Design in London.

Most helpful customer reviews

178 of 181 people found the following review helpful.
Thorough and carefully thought out addition to your library of jewelry textbooks
By Jean Baldridge Yates
This is a new book by second time author Anastasia Young. Her website is located here: [...] . Her first book, Jewelry Techniques: The Essential Guide to Choosing and Using Materials, Stones and Settings, was a well received reference source.

The Workbench Guide is a high quality hardcover, 320 page text which a reader might like to consider adding to his or her permanent library of "how to" books. Packed with 400 photographs, 200 illustrations and 100 charts, it doesn't allow your mind to wander for a second as it guides you step by step through the five sections it is divided into. Whether purchased by a serious student of jewelry design and technique, or just by a passionate lover of jewelry who privately, safely teaches herself as much as she can, there is valuable knowledge to be found in this book.

I am not a believer of choosing one book as the "be all and end all" for any process of learning. I am well aware that there are fine books in existence already [ here are a few, for example ,
1. Jewelry: Fundamentals of Metalsmithing (Jewelry Crafts) by Tim McCreight
2,The Complete Jewelry Making Course: Principles, Practice and Techniques: A Beginner's Course for Aspiring Jewelry Makers by Jinx McGrath

3. Jewelry Making Techniques Book (Quarto Book)
Elizabeth Olver .

There are many, many more ]. However it is a good idea to stir up new energy and insight by adding to older favorites, whether you are the teacher or the student. Artists create amazing new styles of jewelry all the time and some of them are exhibited in here. How to make them is explained, carefully.

Some of the subjects covered are shown as part of the design on the front of the book :
Engraving, Chasing and repousse, Fusing, Riveting, Enameling (one of my favorite parts), Drilling, Piercing,
Cutting, Filing, Annealing, Soldering, Pickling, Wirework, Fold Forming, Bending Metal, Hammering, Carving, Mounting and setting stones, polishing, Stamping, Dappling/swaging, Forging, Anticlastic raging, Hydraulic press, Wax carving and modeling, and masses more.

The book's sections are as follows:
First there is a history of jewelry making. Then come the five sections, very clear and extremely helpful if you are searching out something specific.
Chapter 1: Work Space, Tools, and Materials
Chapter 2: Techniques
Chapter 3: Design
Chapter 4: Going Into Business
Chapter 5: Reference (for example, Directory of Gemstones,Conversions, Suppliers and more)

As I said, any one book is not sufficient to teach a reader every aspect of jewelry making, design , photography, selling, and more, no matter how good that book is. But if you are building yourself a solid library of jewelry technique books, I recommend this consistently fine addition: The Workbench Guide to Jewelry Techniques, by Anastasia Young. I think you will be happy to own it. It truly is quite successful as a text which attempts not to leave anything out!

143 of 145 people found the following review helpful.
The Workbook Guide To Jewelry Techniques.
By Frogsong
A few months ago I purchased Complete Metalsmith: Professional Edition by Tim McCreight. As much as I love his book, I love this one even more.

This is a beautiful book with gorgeous photographs and a wealth of information. I've been a Silversmith for about 15 years and even I learned some new tricks and techniques.

This book, along with Tim McCreight's Complete Metalsmith is a must have for any metalsmith's library. But if I had to choose between one or the other, this is the one I would choose.

I'm a huge "How To Book" reader and most How To books fall short of what I'd like to see in them, but this one actually surprised me by giving me more than I expected.

Love it!

58 of 58 people found the following review helpful.
Great step by step photos
By Glass Fuser
This book has great step by step photos of jewelry making techniques. Could almost be used as a substitute to taking a silver jewelry making class. I'm still digesting this book, but it was worth the money. Certainly good for a beginner.

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Rabu, 04 Januari 2012

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  • Sales Rank: #8742669 in Books
  • Original language: French
  • Number of items: 1
  • Dimensions: 4.33" h x .79" w x 7.01" l,
  • Binding: Mass Market Paperback

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Selasa, 03 Januari 2012

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Nothing beats a night on the booze, and what kick starts a party better than Drinking Games? Yes, they’re not big and they’re not clever, but they’re damn good fun. This handy guide contains over 25 of the best drinking games around. All you need to do is read the simple rules, grab some friends, and start that fateful journey toward inebriation. BUT... what goes up must come down. So when you’re rubbing the sleep out of your eyes and the drool from the corners of your mouth, wishing you’d only played nine holes of Bar Golf rather than the full 18, you’ll be thrilled you were smart enough to get yourself this collection of over 25 Hangover Cures that will have you out of bed and on your feet in no time.

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  • Sales Rank: #1263291 in Books
  • Published on: 2015-07-09
  • Released on: 2015-07-09
  • Original language: English
  • Number of items: 1
  • Dimensions: 7.30" h x .2" w x 4.85" l, .66 pounds
  • Binding: Hardcover
  • 128 pages

About the Author
Dominic Bliss is an author, journalist, and editor who writes on men̢۪s interest, sport, and travel for various publications including GQ, Financial Times, and many specialist titles.

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0 of 0 people found the following review helpful.
A Must Have for A Party Lover!
By M. M.
Absolutely adorable and fun! I got this for a friend's 21st birthday and she loved it! I would definitely buy this for others!

0 of 0 people found the following review helpful.
Five Stars
By Amber Shen
Awesome book for gift

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  • Sales Rank: #5837066 in Books
  • Published on: 1994
  • Binding: Paperback

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This unique text offers a well balanced presentation on the design and analysis of algorithms that is accessible to mainstream computer science students. To motivate students, chapters begin with a story relating to the material in the chapter.

  • Sales Rank: #9184811 in Books
  • Brand: Brand: D C Heath n Co
  • Published on: 1996-06
  • Original language: English
  • Number of items: 1
  • Dimensions: 9.75" h x 8.00" w x 1.00" l,
  • Binding: Hardcover
  • 523 pages
Features
  • Used Book in Good Condition

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Senin, 05 Desember 2011

[A300.Ebook] Ebook Protein Kinase Inhibitors in Research and Medicine, Volume 548 (Methods in Enzymology)From Academic Press

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This new volume of Methods in Enzymology continues the legacy of this premier serial with quality chapters authored by leaders in the field. This volume covers protein kinase inhibitors in research and medicine, and includes chapters on such topics as fragment-based screening, broad kinome profiling of kinase inhibitors, and designing drug-resistant kinase alleles.

  • Continues the legacy of this premier serial with quality chapters authored by leaders in the field
  • Covers research methods in biomineralization science
  • Contains sections focusing on protein kinase inhibitors in research and medicine

  • Sales Rank: #4854520 in Books
  • Published on: 2014-11-27
  • Original language: English
  • Number of items: 1
  • Dimensions: 9.00" h x 6.00" w x .75" l, .0 pounds
  • Binding: Hardcover
  • 252 pages

Review

This new volume of "Methods in Enzymology" continues the legacy of this premier serial with quality chapters authored by leaders in the field. This is the first of two volumes covering protein kinase inhibitors in research and medicine, and includes chapters on such topics as fragment based screening, broad kinome profiling of kinase inhibitors, and designing drug resistant kinase alleles.

Most helpful customer reviews

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Food for Thought: Thought for Food, by Vicente Todol'

A thought-provoking, inspiring look at artistic and gastronomic creativity through the world's most revolutionary chef, Ferran Adria (elBulli).


Ferran Adria has revolutionized the world of gastronomy over the last 20 years. So original and poetically sensible is Adria's approach to cooking that he is considered to be the greatest "artist of the kitchen" today. He has appeared on the cover of The New York Times Magazine as the leader of A New Nouvelle Cuisine and Time magazine included him in the 100 most influential personalities on the planet. Adria's restaurant, elBulli, was awarded 3 Michelin stars and recognized 4 times as the world's best restaurant by "The Restaurant Magazine".

Food for Thought explores the essence of elBulli's creativity with hundreds of color photographs of Adria's creations, including, for the first time ever, every single dish ever created by elBulli. Inspired by Adria's controversial participation in Documenta 12, this seductive volume features lively dialogue between the most potent critics and creators of the art and gastronomic worlds, including Heston Blumenthal, Bill Burford, Jerry Saltz, Massmiliano Gioni, Anya Gallaccio, Peter Kubelka, Antoni Miralda, Carsten Holler, Bice Curiger, Adrian Searle, Davide Paolini.


"Professionally, I can die after this book." --Ferran Adria

  • Sales Rank: #1311514 in Books
  • Brand: Brand: Actar
  • Published on: 2009-07-15
  • Original language: English
  • Number of items: 1
  • Dimensions: 1.40" h x 6.90" w x 9.80" l, 3.00 pounds
  • Binding: Hardcover
  • 400 pages
Features
  • Used Book in Good Condition

From Publishers Weekly
Starred Review. Ferran Adria, head chef at elBulli, near Barcelona, is widely considered one of the most innovative artists currently working in food. The term "artist" is not rhetorical: Adria was (controversially) invited to Kassel in 2007 to take part in documenta, one of the world's most important international art exhibitions. Even more controversial was Adria's refusal to come to them-instead, he insisted that elBulli become an official documenta venue. Consequently, the exhibit found curator Roger Buergel flying two patrons per day to Costa Brava (860 miles away) to experience Adria's art. Opening essays provide background on Adria, including about 40 pages of color photos of Adria's dishes, taken by the chef over two decades at elBulli. Editor (and Pop art guru) Hamilton places Adria in a long tradition of food-related art including work by Daniel Spoerri, Bruce Nauman and Alison Knowles. The volume also collects written responses to the documenta dining experience at elBulli; these letters should put to rest any remaining questions regarding the work's artistic merit. Patron Simryn Gill perhaps puts it best: "the experience was curiously disorienting...neither dinner nor supper, nor was it food, nourishment, or sustenance...but rather surprise, pleasure, sensuous delight, repulsion, irritation, discomfort, exhaustion, amazement, stupor."

Review
"....a dense, high-colour tome probing the way in which Ferran's unique approach has taken him to the frontline of culinary artistry." --Wallpaper

"Like an art exhibition about Ferran Adria of El Bulli in book form, this is a thick, beautifully produced product. It contains pictures of his dishes, along with essays written by fellow chefs and critics, graphs, musings, and other ephemera. It would make a great gift, not just for a chef or aspiring chef, but anybody who cares about culture and art." --Chow.com, CBS

"A fascinating combination of food and art, a new volume edited by two prominent 20th century artists looks at artwork culinary and otherwise from one of the world's greatest chefs, Ferran Adria." --Publishers Weekly, Starred Review

"The lavish volume, published by Actar, includes photographs of all the dishes Adria served at elBulli from 1987 to 2007....Essays of fine art, culinary art, and how the two intersect in Adria's work are peppered with images of paintings and sculptures that involve food." --ARTnews

"....a lavish new book titled "Food for Thought: Thought for Food"... has essays by art experts and critics, as well as some more immediate responses to elBulli food collected directly from art-savvy diners." --The Washington Post

"Deftly compiled and expertly edited by the team of Richard hamilton and Vicente Todoli, "Food for Thought: Thought for Food" is a profusely and impressively illustrated 400-page compendium showcasing the culinary artistry of Ferran Adria (Head Chef of elBulli, Barcelona). In addition to displaying Adria's superbly crafted culinary dishes, "Food for Thought: Thought for Food" includes a great deal of background information on both his personal and professional life. Of special note are the informed and informative essays on Adria contributed by other chefs and food critics. Enthusiastically recommended for academic and community library collection, "Food for Thought: Thought for Food" is a simply fascinating and amply rewarding browse for anyone who appreciates the culinary arts in general, and the gustatory genius of Ferran Adria in particular." --The Midwest Book Review

"Deftly compiled and expertly edited by the team of Richard hamilton and Vicente Todoli, "Food for Thought: Thought for Food" is a profusely and impressively illustrated 400-page compendium showcasing the culinary artistry of Ferran Adria (Head Chef of elBulli, Barcelona). In addition to displaying Adria's superbly crafted culinary dishes, "Food for Thought: Thought for Food" includes a great deal of background information on both his personal and professional life. Of special note are the informed and informative essays on Adria contributed by other chefs and food critics. Enthusiastically recommended for academic and community library collection, "Food for Thought: Thought for Food" is a simply fascinating and amply rewarding browse for anyone who appreciates the culinary arts in general, and the gustatory genius of Ferran Adria in particular." --The Midwest Book Review

Most helpful customer reviews

7 of 8 people found the following review helpful.
Interesting, Eclectic View
By Thomas Myers
Similar to last year's A Day at El Bulli, this volume provides a thought-provoking look into the world of Ferran Adria. This work approaches the topic from the standpoint of food-as-art with the central theme being a modern art exhibit in Kassel, Germany, and Mr. Adria's participation in this hundred-day 'documenta 12'. Two documenta visitors per day were invited to dine at elBulli (nearby in Spain) and record their experience. The bulk of the book is comprised of sample menu pictures and descriptions along with actual attendee feedback. In this fashion, elBulli became one more exhibit in the event, and the feedback is taken as art criticism. The majority of the book (the middle half of the book's 350 pages) is dedicated to the art exhibit, as described. The full contents with page numbers is:

1. Food for thought
..10 All elBulli dishes 1987-2007
..50 Thought for food
..60 A A visit to Ferran Adria's workshop
2. documenta 12
..77 One artist
..78 Ferran Adria's participation in documenta 12
..110 documenta 12 sample menu
..135 Feedback
3. A meal for reflection
..206 Dinner at elBulli 29/07/08
..212 Round table 1
..228 Round table 2
..242 Participants' biographies
4. elBulli. Intrahistory
..266 Creative calendar
..270 Map of elBulli evolutionary analysis
..280 elBulli's philosophy
..282 The 12 key elBulli dishes
..308 Chronology
..320 Time-line for cooking over the last one hundred years
..325 Index of all elBulli dishes 1987-2007

As with the previous volume, this is not a cookbook or a detailed description of Mr. Adria's work. It is very eclectic and thought provoking with a very artistic slant. Interesting pictures, art, and photographs. Highly recommended for what it is as well as for the low price.

3 of 3 people found the following review helpful.
if you like to think about food beyond a Rachel Ray 10 minute recipe....
By Surj
Get the book. If only for the pictorial history of all of Ferran Adria's work. At the Amazon price it's a lot of fun for the foodie home chef. Some of the Intellectual introspection on the food you can take or leave, but I found the viewpoints damned interesting. Food really can be art if you start with that thought!

2 of 2 people found the following review helpful.
Loved It
By B. W. Hall
First off, I must offer a warning: this book is best for those who are interested in food from an artistic standpoint. The pictures are many, but mostly small, and perhaps half of the book is transcribed round-table discussions. Admittedly, if you don't fall into the aforementioned group, you will probably be bored stiff.

I am one of those. Part chef, part artist, I aspire to this realm of creativity, which seems beyond human. For me the book was fascinating. The concept of accepting something edible into the realm of fine art is a tricky one, but is discussed in great depth and breadth in this book. It was a fairly easy read as well, I finished it in a transcontinental flight in about 6 hours, start to finish, as much of it is written conversation.

For those like myself, I cannot recommend this book enough. It is fun and informative, and looks great on a bookshelf.

See all 7 customer reviews...

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