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Rabu, 31 Oktober 2012

[H885.Ebook] Free PDF Unexpectedly His (Smart Cupid), by Maggie Kelley

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Unexpectedly His (Smart Cupid), by Maggie Kelley

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A match made in Manhattan...

By-the-book Marianne McBride wants to prove she's more than a computer geek in a pair of horn-rimmed glasses. But how did she end up hiding in a cake, waiting to sing "Happy Birthday" to Nick Wright, a sexy and arrogant serial-dater? Not exactly part of her plan. Especially when she finds herself kissing the birthday boy, and then running like hell...

Nick falls for no woman. No strings, no commitments, and no relationships. Not even with the sweetly curvaceous bombshell from his birthday. But then he's hit by a bombshell of his own. He needs to find the perfect faux fianc�e, or kiss his key to the executive washroom goodbye. Fortunately, his matchmaker sister has the perfect girl in mind.

Now Nick and Marianne have to pretend they're in love for six weeks. No dating. No sex.
And definitely no acting on the wickedly-hot chemistry that could ruin everything...

Sales Rank: #78283 in eBooks
Published on: 2015-08-17
Released on: 2015-08-17
Format: Kindle eBook

Most helpful customer reviews

9 of 9 people found the following review helpful.
Outrageously Adorable
By Sam Tucker
Unexpectedly His is my second Maggie Kelley novel, so I feel familiar enough to state starting a book by this author is like starting a box of Fran’s salted caramel chocolates. You tell yourself you’re just going to have a little taste. You want to savor the experience, make it last…and then you go on and devour the whole dang thing in record time!

Why?

Because Ms. Kelley’s writing is as rich, smooth and addictively salty as those blasted chocolate caramels, and once you’ve sampled one, you have to have more, and then all. I loved the Marilyn Monroe quotes and the mantelligence.com excerpts. I loved the innate chemistry between the characters and the snappy dialogue. Every word flows into the next. There’s no easy stopping point, aside from the end. No moment where you think, “Okay, I’ve had enough for now. I can put it down and take up where I left off tomorrow.” Sorry, no. You’re going to eat the whole box, and/or read the whole book, all it one sitting. Best accept that, going in.

Because watching geeky SmartCupid data guru Marianne channel her inner Marilyn, and captivate commitment-phobic financial attorney Nick is just too sweet and satisfying to resist.

Because a fake engagement is fun romantic fiction, New York in spring is always magical, and opposites really do attract in the most amusing ways.

Because as Marianne falls for Nick, she also grows as a woman, comes to terms with her past, and stops feeling so scarred by wounds inflicted by someone not worthy of her esteem.

Because Nick re-evaluates his effed-up priorities as a result of loving Marianne. His all-work, all-play, in-it-to-win-it attitude adjusts into something brave, self-sacrificing, and admirable.

Because the best stories have bad guys who get what’s coming to them, and a heart melting happily-ever-after to make you want to move to New York and meet the guy of your dreams—even when you live in Malibu, married to the guy of your dreams.

Enjoy Unexpectedly His...and you’re welcome.

5 of 5 people found the following review helpful.
Deliciously Sexy and outrageously entertaining
By April R Symes
***A gifted copy was provided by the publisher for my honest review***

Unexpectedly His starts when Marianne McBride decides she wants to change her world because her life is boring and she wants to change her life. Mari thinks people see her as a good girl and she just wants to be a bit of a bad girl. She thinks of Marilyn Monroe whenever she wants to be bad so when her boss wants her to do her a favor and jump out of a birthday cake for her brother Nick. Marianne has always had a huge crush on Nick so when her boss asked her to do this, she was totally willing but very nervous. Then she immediately thought of Marilyn and went thru this semi make-over to because this new Mari to impress Nick when she popped out of the cake. So the moment comes and when she pops out of the cake, she sings Happy Birthday and BOOM she kisses Nick on the mouth. Mari secretly cant believe she did this but it felt good.
Nick Wright has never really noticed Marianne McBride before but now, WOW, he does. He goes thru women like crazy ,yes, but hey he is a guy. Now in order to make partner he has to settle down. Into his life comes Mari and wow yes she is it. His sister introduces the two and the faux fianc�e works for him but they cannot have sex or even kiss but that doesn’t happen. They have crazy chemistry that sets them both on fire. Nick thought with everything that when the 6 weeks was up he would walk away and they both would be ok. Unfortunately that wasn’t going to be the case. Mari has crazy good feelings for him. She also has a problem-her ex boyfriend is aware of what’s going on and is threatening to turn this into the big boss of Nick’s unless she walks away. The twists and turns in the final pages of the story is wonderful and the epilogue makes this story wonderful. I highly recommend this story because it is so sweet and romantic. I like how the author finishes up this great story.

My rating: 4.5 stars ****

4 of 4 people found the following review helpful.
Sweet and decadent as a giant birthday cake
By Lightning City Book Reviews
To read the entire review please visit: http://bit.ly/1Povk38
Sweet and decadent as a giant birthday cake. You have to love a book that starts out with an analytical numbers nerd, seeking to find her inner seductress, poised to jump out of a cake at the birthday party for her long-time crush, who happens to be the brother of her boss. This heroine is AWESOME!!! She embraces her horn-rimmed glasses and cardigans even as she butterflies-up she still keeps them, they just evolve along with her. The hero's development trajectory makes him. He makes a fabulous first impression - then you see he's a "player", but then he becomes endearingly delectable.
As "Unexpectedly His" progresses the relationship has some perks as Marianne totally charms Nick's bosses at the Partners' party, but the arrangement also has some pitfalls ... Marianne has some events in her past that she's kept secret that could harm Nick's career. In this incarnation of the "faux fianc�e" formula the couple come together refreshingly quickly and the conflicts mainly come from outside sources, both malicious and unintentionally hindering. Marianne's character is refreshingly unique in that even though she's attempting to discover he "Seductress" side, she sticks with her unconventional taste in eyeglasses. Be that as it may, that particular accessory makes some of the Romantic moments incredibly humorous and beautifully endearing.
Nick develops into a fantastic hero with a quintessential banging on her door in the pouring rain scene which is every woman's fantasy. I loved this novel from top to bottom. I can't wait to read more! I only wish I had gotten my paws on the first installation of this series.
I give "Unexpectedly His" 5 Lightning Bolts and a Storm Warning!

This novel was provided by the publisher in exchange for an honest review.

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Minggu, 28 Oktober 2012

[O760.Ebook] Free PDF To the Bone, by Paul Liebrandt, Andrew Friedman

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What defines a chef?

Despite the glamour attached to the profession today, a successful life in the kitchen is determined more by sacrifice than stardom, demanding a dedication bordering on obsession, all in pursuit of The Food. In this meditation on the culinary life that blends elements of memoir and cookbook, Paul Liebrandt shares the story of his own struggle to become a chef and define his personal style.

To the Bone is Liebrandt’s exploration of his culinary roots and creative development. At fifteen, he began his foray into the restaurant world and soon found himself cooking in the finest dining temples of London, Paris, and ultimately, New York. Taking inspiration from the methods and menus of Marco Pierre White, Raymond Blanc, Jean-Georges Vongerichten, and Pierre Gagnaire, Liebrandt dedicated himself to learning his craft for close to a decade. Then, at New York City’s Atlas, he announced himself as a worldclass talent, putting his hard-earned technique to the test with a startlingly personal cuisine. He continued to further his reputation at restaurants such as Gilt, Corton, and now the Elm, becoming known for a singular, graphic style that has captured the public’s imagination and earned him the respect of his peers.

Punctuated throughout with dishes that mark the stages of his personal and professional life, all of them captured in breathtaking color photography, this is Liebrandt’s literary tasting menu, a portrait of a chef putting it together and constantly pushing himself to challenge the way he, and we, think about the possibilities of food.

Sales Rank: #122536 in Books
Published on: 2013-12-03
Released on: 2013-12-03
Original language: English
Number of items: 1
Dimensions: 10.30" h x 1.01" w x 7.90" l, 1.25 pounds
Binding: Hardcover
288 pages

Review
“By any measure, Paul Liebrandt’s career in the kitchen has been a wild success. But it hasn't been a mad dash toward celebrity, as anyone who reads�To the Bone�will see. More than a collection of recipes, this impressive book is a coming-of-age story, a narrative that tells of a chef's often painstaking creative growth. Liebrandt spares us any phony glamour, focusing instead on the desire and commitment that restaurant work requires. That's a lot more real than anything you see on ‘reality’ TV.”
—Thomas Keller
�
“Ever since first learning about Paul's cooking while he was Atlas, I have followed him for his no-holds-barred risk-taking style of cooking. It takes a determined and self-confident person to eschew the standard conventions, and by doing so Paul has changed the way people view cooking and its possibilities.”
—Grant Achatz

“Paul is not a categorically ‘French,’ ‘American,’ or ‘British’ chef, but he has absorbed knowledge from three cultures . . . solidifying his reputation as a chef to be reckoned with through his passion and hard work. His food is more than art on the plate—it is an intricate extension of himself . . . and showcases the evolution of one of America’s most creative young chefs today."
—Daniel Boulud
�
“If you’ve ever wondered where the heck a modern chef gets his inspiration from, these pages will give you some idea of how it works. [This is] privileged access to one of the most innovative, skillful, and idiosyncratic chefs in America. . . . Dig in and enjoy.”
—from the foreword by Heston Blumenthal

About the Author
PAUL LIEBRANDT, the chef and co-owner of the Elm, is one of the superstars of the culinary world, having received two Michelin stars and three stars from the New York Times (at age twenty-four, the youngest chef to do so). He was the star of the Emmy-nominated HBO documentary A Matter of Taste: Serving Up Paul Liebrandt (winner of a James Beard Award for best documentary). He lives in New York.

ANDREW FRIEDMAN is the author of Knives at Dawn, about the Bocuse d’Or culinary competition, and the founder and chief contributor to the chef-focused website Toqueland.com. He is also the coeditor of the popular anthology Don’t Try This at Home, and has collaborated on more than twenty books with some of America’s finest and most well-known chefs, including Alfred Portale, Michelle Bernstein, Laurent Tourondel, and former White House chef Walter Scheib. He lives in Brooklyn, New York, with his family.

Excerpt. � Reprinted by permission. All rights reserved.
From the Introduction

From the time I was old enough to make decisions about such things, my life has been defined by The Food.

I write it that way because that’s how I think of it: as the object of an existential quest, to be pursued at the expense of just about anything else. In the name of The Food, at one time or another, I’ve worked for nothing in faraway lands where I didn’t speak the language, lived in meager and unsanitary quarters, commuted to and from work at times and in places that would make any mother fear for her son’s safety, and slept on a banquette or the floor in my own restaurant for days on end.

Why would I, or anyone, voluntarily do such things? It might be difficult for those not blessed and burdened by such attachments to understand, but at some level, cooking is an art that relies on the marriage of craft and inspiration. Craft is the easy part: anybody armed with the requisite aptitude and discipline can master the technical part of cooking, though it might take years. Inspiration, on the other hand, is like a demanding lover who flits in and out of your life as she pleases, insisting that you be available for her arrival and ready to act on a moment’s notice, lest the opportunity pass you by.

Then, of course, there’s the cruel joke perpetrated on chefs by the cosmos. It’s not enough to have one perfect idea; it must be realized dozens of times each day, at great expense, with most of the work carried out by people who don’t have the benefit of living in your head. There are no Emily Dickinsons in the cooking trade, no chefs who toil anonymously and independently in their family attics, leaving their work to future generations to discover and appreciate. On a daily basis, chefs need a well-equipped place in which to work, cooks to prepare our food, and guests to pay for the privilege of eating it. If you’ve ever wondered why so many chefs are known to terrorize their staffs, or behave like alcoholics after a night on the line, or burn out and fade away at tragically young ages, much of the answer can be found in the pressures created by that unholy trinity.

Does all of that sound unhealthy? It can be. But in my experience, the highs justify the lows. I discovered The Food as a painfully shy, unhappy boy, and it gave shape and meaning to my life. Hailing from a single-parent household, it offered me an alternate home in which to pass my days and nights. Without a specific ambition, it provided something to strive for; as a child never given to words, it gifted me with a vocabulary of flavors, colors, and textures with which to address and engage the world.

It also became the lens through which I see my life. Where some people have photo albums and journals, I have The Food. The ingredients and techniques I have worked with, and the way they come together in my dishes, are nothing less than snapshots of my life—not only of the kitchens in which I’ve worked and the influences I took from them, but also of where I was living and what I was thinking and feeling at any given time.

In these pages, I share a bit of my story, along with some dishes that mark the stops along the way—all with the hope that they might give a sense of what it’s like to become and to be a chef. I’m too young to consider this a memoir. And there are not enough recipes to qualify it as a cookbook. Think of it, then, as a literary tasting menu, a representation of one chef’s life so far, summed up—as all chefs inevitably are—by the dishes cooked and eaten along the way.

Most helpful customer reviews

15 of 19 people found the following review helpful.
art and science vs. cooking
By parisreader
I agree with those reviewers who have questioned the value of this book for people who hope to cook from it. It is primarily an exercise in autobiography, by a relatively young chef. This may be somewhat presumptuous but, thanks perhaps to his co-author, the writing is clear and engaging. Of the two chefs he dwells on, Marco Pierre White and Pierre Gagnaire, Liebrandt is much more indebted to the latter. Having eaten in the many incarnations of restaurants run by both of these chefs, I personally think this is a shame, because White was by far the greater chef. Liebrandt, following Gagnaire, has taken the path of the deconstructionist, experimental chefs (many of whom practice in the U. S.) rather than those who focus instead on achieving the most intense flavors with comparatively standard dishes. The result is plates that are studded with tiny morsels of a lot of different ingredients, drizzles of sauces, designer arrangements, unobtainable ingredients, cutting-edge professional equipment, etc. One commentator rightly asks how such dishes are even meant to be eaten. We don't have that problem with coq au vin, blanquette de veau, gratin dauphinois, salade fris�e, cr�me caramel, and an endless litany of foods that -- to me at least -- are far more mouthwatering than the sterile, self-conscious arrangements on display here. So, before you buy this tome, be sure that it is what you're looking for. It's primarily for reading, not cooking -- for the coffee table rather than the kitchen. The short recipes section is uniformly worthless for the home cook.

That said, I urge readers to be viewers and to watch the engrossing DVD, "A Matter of Taste," which also chronicles Liebrandt's career. While his egotism is evident as well in this film, it somehow becomes more charming than simply reading about it.

As for Liebrandt's actual cooking, I found it disappointing at his newest outlet, The Elm in Brooklyn. The night my wife and I were there, Liebrandt was certainly no hands-on chef. Instead he sat in a spare room, clearly visible through the translucent glass window, talking on the telephone for the better part of an hour. The food was uneven, with some combinations that worked and others that were merely odd. I have no need to go back, let alone to try to reproduce the cuisine with this non-functional cookbook.

4 of 4 people found the following review helpful.
Going his own way
By Amazon Customer
This book tells the story of Paul Liebrandt's early years in the kitchen, from his start as a 13-year-old dishwasher through running his own restaurants in New York City barely 15 years later. At 24, Liebrandt received 3 stars from the New York Times, the youngest chef ever to do so. In this book, he details his rise through the kitchen world and the stages of his culinary education. Rather than attend cooking school, Liebrandt headed straight for the kitchen of L'Escargot in London when he was 16. For the next 8 years, he would learn his craft, working in fine dining establishments in London and Paris such as Marco Pierre White, Vong, Pied a Terre, Le Manoir, and Pierre Gagnaire. Then he decided to try his fortune in New York, and soon found established himself as head chef at Atlas, where he was to earn the 3-star review from the New York Times. Circumstances soon pushed Liebrandt out from Atlas, however, and it would be several years before he was once again able to run his own kitchen in the big leagues of New York City. In this book, Liebrandt shares the stories of his youth, both in the kitchen and out, while describing who his culinary influences were and why. The book is amply illustrated with exquisite photographs of Liebrandt's culinary creations, and includes a short section of recipes at the back for some of these creations.

Liebrandt's creative approach to food is exhilarating to some and mysterious to others. Regardless of how you feel about Liebrandt's creations, it is fascinating to learn how he developed his unique skills and recipes. It is also refreshing to read a detailed account of a culinary education that does not include a formal cooking school. Overall, the prose is extremely well written, engaging and clear. And the photographs of Liebrant's dishes make this a book that you will return to again and again.

3 of 4 people found the following review helpful.
Gorgeous
By M. Hyman
Paul Liebrandt is one of the world class amazing chefs. This book tells his life story, from his early childhood through his 2 star Michelin restaurant Corton (he's since left for another restaurant). The book is filled with amazing photographs and occasional recipes (none of which are for the faint of heart... they are superbly difficult). When you read it you want to eat it.

The challenge with the book is that it doesn't convey the sense of the chef the way the movie about him does. In the film, you see his focus, sense of humor, and humility, whereas in the book you get more of his life story and a strong sense of his passion, but it just lacks the emotional spark that is so warmly conveyed by the film. (Similarly, a book such as The French Laundry conveys more of Keller's personality). I wish the book could have achieved what the film did, but it is enjoyable to be able to learn more about him and how he learned.

As with other books I've read about chef's, it takes an amazing dedication as well as skill and creativity to get to the top, and Paul has that in spades.

Although the text is sometimes lacking in spirit, The photographs in the book and the descriptions of the dishes he creates, on the other hand, are over the top gorgeous. Whether or not you walk away from the book wanting to meet the chef, you will want to try his food.

Overall quite interesting and inspirational, although, as mentioned, I wish the book would have had a bit more of the spirit that you see in the film.
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This popular text written from a "what human resources can do for you" perspective, demonstrates how human resources fit into the organizational big picture. Many cross-functional topics are integrated throughout the text including, marketing, finance, operations, and accounting. Updated cases include material that reinforces the key concepts presented in the text and provides an additional practical perspective to problems faced by human resource managers. The market includes all universities that teach a course in Human Resource Management. It may be used for both upper-division undergraduate and graduate level courses.

Sales Rank: #48269 in Books
Brand: Cengage Learning
Published on: 2009-07-24
Ingredients: Example Ingredients
Original language: English
Number of items: 1
Dimensions: 11.00" h x 1.30" w x 8.50" l, 4.00 pounds
Binding: Hardcover
730 pages

Features

Used Book in Good Condition

About the Author
William P. Anthony (PhD) (SPHR) is professor of management, Carl DeSantis Professor of Business Administration, and director of the DeSantis Center for Executive Management Education in the College of Business at Florida State University. He received his MBA and PhD degrees from Ohio State University and his bachelor�s degree from Ohio University. Dr Anthony has published more than 80 articles and 14 books. He has been published in a variety of management journals including Long Range Planning, Human Relations, Academy Of Management Executives, Journal of Applied Psychology, Organizational Dynamics, and Human Resource Management Journal among others. He has served as a reviewer for Human Resource Management Journal and The Journal of Managerial Issues. His book Participative Management, was reprinted 10 times and translated into six different languages. Dr Anthony consults with a wide variety of business and governmental organizations throughout the United States. His previous clients include Motorala, State Farm Insurance, Intervynals Corporation, The U.S. Department of Defense, The Florida Lottery, Rayonier, Resortquest, Olin Corporation, and Goodwill Industries. He also serves as an expert witness in employment matters. Dr Anthony has served as chairman of the management department and as assistant dean in the College Of Business at Florida State University.

K. Michele (Micki) Kacmar (PhD) is professor of management and the Durr-Fillauer Chair of Business Ethics in the department of management and marketing at the University of Alabama. She received her bachelor�s degrees in computer science and communication and a master�s degree in communication from Illinois State University. Her PhD degree is in human resource management from Texas A&M University. Prior to joining the faculty at the University of Alabama she served on the faculty at Florida State University and Rensselaer Polytechnic Institute. Dr. Kacmar teaches courses in ethics at the undergraduate level and research design and methodology at the PhD level. Dr. Kacmar�s general research interests are in the areas of impression management and organizational politics. She has published more than 65 articles in journals such as Academy of Management Journal, Journal of Applied Psychology, Human Relations, and Organizational Behavior and Human Decision Processes. She served as editor of the Journal of Management from 1999-2002 and as an Associate Editor of Human Resource Management Journal from 1996-1999.

Pamela L. Perrewe (Ph.D.) is the Distinguished Research Professor and Jim Moran Professor of Management in the College of Business at Florida State University. She received her Bachelor degree in Psychology from Purdue University and her Master and Ph.D. degrees in Management from the University of Nebraska. Dr. Perrewe primarily teaches courses in Organizational Behavior and Human Resource Management and has taught at the undergraduate, masters, and Ph.D. levels. Dr. Perrewe is a past recipient of the Florida State University Teaching Excellence Program award and the University Teaching Incentive Program award as well as the University Developing Scholar award. Dr. Perrewe has focused her research interests in the areas of job stress, coping, organizational politics, emotion and personality. Dr. Perrewe has published over 10 book chapters and 70 journal articles in journals such as Academy of Management Journal, Journal of Management, Journal of Applied Psychology, Journal of Organizational Behavior, Journal of Vocational Behavior, Human Relations and Journal of Applied Social Psychology. Further, she has presented 75 research papers at academic and professional meetings. She serves as a member of the Editorial Review Board for Journal of Occupational Health Psychology, Human Resource Management Review, Organizational Analysis, Leadership and Organizational Studies, and Journal of Managerial Issues. She has fellow status with Southern Management Association and the Society for Industrial and Organizational Psychology. Dr. Perrewe has recently been appointed to the Board of Scientific Counselors for the National Institute for Occupational Safety and Health. Finally, she is the co-editor of an annual series entitled, Research in Occupational Stress and Well Being published by Elsevier Science, Inc.

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1 of 1 people found the following review helpful.
Good HR Book
By A. Roederer
This is a great book for those learning HR.. while there are simpler ones in the market, this book does a great job of covering several different aspects.

0 of 0 people found the following review helpful.
Required Reading for School
By Bookreaderallday
It was an interesting book. So glad it was for school. The nice part about this purchase - the VP of HR at my company purchase it from me for a refresher for herself.

0 of 0 people found the following review helpful.
Four Stars
By M. Morgan
A little pricey, but it does the job I need for my class

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Kamis, 25 Oktober 2012

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Biomechanics of Sport and Exercise by Peter M. McGinnis [Human Kinetics, 2004] ( Hardcover ) 2nd edition [Hardcover]

Binding: Hardcover

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Selasa, 23 Oktober 2012

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Published on: 2008-01-01
Binding: Hardcover

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Published on: 2004-07-23
Binding: Hardcover

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Minggu, 07 Oktober 2012

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Action Research Essentials is a practical guide born of the author's own experience working with students in the social sciences and education, providing a step-by-step outline of how to "do" action research--backed by the most extensive theory and research coverage on the market today. The author guides future researcher/practitioners through the action research process via numerous concrete illustrations and a wealth of on-line resources; positioning it as a fundamental component of practice,

A key and unique strength of the book is its outreach to a much larger breadth of students than usually found in action research books. This book will illustrate all the steps in action research using examples from education, social work, psychology, sociology, nursing, medicine, and counseling.

The structure of the book is intended as the sole textbook for a course devoted to naturalistic inquiry, practitioner research, or beginning qualitative methods, or can complement a general research course.

Sales Rank: #498305 in Books
Published on: 2009-03-03
Original language: English
Number of items: 1
Dimensions: 9.30" h x .72" w x 7.10" l, 1.00 pounds
Binding: Paperback
272 pages

From the Back Cover

Action Research Essentials offers students, faculty, and practitioners an accessible and practical guide on how and when to do action research most effectively. Dorothy Valcarcel Craig, a leading expert on the topic of action research, provides step-by-step approaches and shows how to gather the right data, conduct a comprehensive and useful literature review, analyze the data, design and implement a resulting action plan, and present the findings. Designed to be broadly applied, the book is filled with illustrations from the field of education, as well as from social work, psychology, sociology, nursing, medicine, and counseling.

Action Research Essentials contains a variety of online resources as well as rubrics and checklists to help students design questions, evaluate online sources, write the literature review, and create the action research report.

Praise for Action Research Essentials

"Action Research Essentials provides educators with an informative, detailed, and well-organized resource that guides them through the process of reflective inquiry."
—Teresa Dalle, English Department, University of Memphis

"Among the dozens of research texts available, this new text by Dorothy Varcarcel Craig serves a valuable purpose: communicating clearly the essentials of action research, for enterprising college and university students."
—Porter King, Trevecca Nazarene University; editor, Tennessee Educational Leadership

"Action Research Essentials thoroughly describes the steps involved in action research, scenarios where action research is appropriate, and guidelines for writing the action research report."
—Donna J. Urban, instructional design manager, Jones Knowledge

About the Author

Dorothy Valcarcel Craig is a professor of education, certified online instructor, and program coordinator in the Department of Educational Leadership at the College of Education and Behavioral Science, Middle Tennessee State University, Murfreesboro, Tennessee. She previously held the position of associate dean for Teacher Education.

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4 of 5 people found the following review helpful.
Excellent, Witty Review of Action Research
By Jonathan Hooper
I used this book for a class last year at Middle Tennessee State University. I feel it necessary to post a review because the only review for this book is reviewing the shipping department at Amazon.com... not the book.

That being said, this book is an excellent, witty guide to action research. =)

0 of 0 people found the following review helpful.
Great tool for research
By C. B. Tennyson
For any teacher interested in classroom research, this is a must read. It give the essentials for creating an action research project and how to use this to foster better instruction.

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Great book on Action Research
By Dr Dale
Very easy read. Will give you almost everything you may need to know in conducting Qualitative Action Research, or in simply understanding how to conduct Action Research.

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