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Cisco Wireless Network Design Guide: Foundation for Cisco Wireless Design (Design Series)By Shaun Hummel

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Cisco Wireless Design Fundamentals, teaches an effective methodology for wireless network planning and design. It is a reference guide that efficiently explains wireless principles, methodologies and technologies while serving as a practical design guide as well. That is accomplished using a real-world wireless case study as the framework along with a structured design methodology that teaches all phases of a wireless design project. The case study is of a fictitious financial services company that is implementing wireless at all offices around the country. The standard methodology for network design presented is used as a framework for planning, designing and implementing the wireless design. In the case study of the fictitious financial company, real-world issues and strategies are addressed. Using the structured methodology, readers learn to review client requirements, assess the current network, build the wireless infrastructure, recommend appropriate security and develop a management strategy. Readers will learn to develop a proof of concept strategy, make any modifications, and build a design proposal. Then the design is reviewed with the client to discuss how to implement the design using a structured implementation methodology. • Wireless Network Planning and Design • Network Assessment Essentials • Design and Performance Considerations • Detailed Access Point Selection Guide • Wireless Network Survey • Tech Notes Explain Wireless Concepts • Security and Network Management Strategies • Chapter Quizzes

• Sales Rank: #4251309 in Books
• Published on: 2007-05-01
• Released on: 2007-05-01
• Original language: English
• Number of items: 1
• Dimensions: 10.00" h x .83" w x 8.00" l, 1.61 pounds
• Binding: Paperback
• 368 pages

About the Author
Shaun Hummel, is a Senior Network Engineer with 15+ years enterprise network planning, design and implementation experience. He has worked for various private and public companies in Canada and the United States improving infrastructure, security and network management.

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Cisco Wireless Network Design Guide: Foundation for Cisco Wireless Design (Design Series)By Shaun Hummel PDF

Cisco Wireless Network Design Guide: Foundation for Cisco Wireless Design (Design Series)By Shaun Hummel PDF

Cisco Wireless Network Design Guide: Foundation for Cisco Wireless Design (Design Series)By Shaun Hummel PDF

Cisco Wireless Network Design Guide: Foundation for Cisco Wireless Design (Design Series)By Shaun Hummel PDF

Free Ebook The Professional Chef

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From the Back Cover

"The bible for all chefs." —Paul Bocuse "Well-researched and documented, The Culinary Institute of America's latest offering includes the essential tools to become a successful modern chef. The Professional Chef continues to evolve and improve with age." —Thomas Keller "The Professional Chef continues to be an incredibly valuable reference guide that we keep handy in all our restaurant kitchens." —Susan Feniger and Mary Sue Milliken "This important book is a classic resource, an indispensable reference for both the professional and serious home cook." —Alfred Portale "The newest edition of The Professional Chef is truly an amazing book of technique. Without a doubt, a true inspiration for all." —Eric Ripert "How to cook everything from the best culinary school in America. This is The Mothership for recipes and basic culinary techniques. Anyone and everyone serious about food and cooking should have one in their kitchen." —Anthony Bourdain "The CIA continues not only to set standards but to raise them industry-wide. This is a great book, a valuable reference in both the restaurant kitchen and the home kitchen." —Michael Ruhlman

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About the Author

Founded in 1946, The Culinary Institute of America is anindependent, not-for-profit college offering bachelor's andassociate degrees in culinary arts and baking and pastry arts, aswell as certificate programs in culinary arts and wine and beveragestudies. A network of more than 45,000 alumni has helped the CIAearn its reputation as the world's premier culinary college. The CIA, which also offers courses for professionals and foodenthusiasts, as well as consulting services for the foodservice andhospitality industry, has campuses in Hyde Park, New York; St. Helena, California; San Antonio, Texas; and Singapore.

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Product details

Series: the professional chef 9th edition

Hardcover: 1232 pages

Publisher: Wiley; 9 edition (September 13, 2011)

Language: English

ISBN-10: 9780470421352

ISBN-13: 978-0470421352

ASIN: 0470421355

Product Dimensions:

8.9 x 2.4 x 11 inches

Shipping Weight: 7.8 pounds (View shipping rates and policies)

Average Customer Review:

4.8 out of 5 stars

483 customer reviews

Amazon Best Sellers Rank:

#7,522 in Books (See Top 100 in Books)

Any serious cookbook collector should have this massive tome on their bookshelf.Having said that, it is far from my favorite cookbook and I used to be a professional chef.What surprised me was the utter lack of critical thinking applied to techniques and recipes.I originally wrote this on an older version and did not realize that this book is a new version.It is VERY POORLY EDITED. For example on pages 70-233 on differing ingredients, they missed ingredientsor pictures on EVERY PAGE. Not only that there is no logical sequence with the pictures and theingredients. It is if they threw the pictures and ingredients up in the air and where everthey fell that is how they were inserted in the book. Very unprofessional.The recipes are very poorly written because they are constantly mixing weights and liquid measure.For example they don't in many recipes tell you how many eggs to add but give you a weight measure.The same is true for many liquid measures like buttermilk, instead of how many cups to use theytell you in weight how much.They are also very poor in techniques and methods.For example, they like every other cookbook fail to tell you to place a pan filled with waterunder a spring-form pan when baking cheesecake or your smoke detector will go off. This is becausespring-form pans traditionally leak melted butter out of them and it smokes like crazy.Their recipe for Holandaise sauce is predictable with pouring melted butter into a blender.There is a much better way guaranteed not to have your sauce "break". You put your stick of ice coldbutter in the saucepan with ice cold lemon juice and cold egg yolks and put the pan on low heat andstart stirring. The sauce always thickens beautifully with this technique and the sauce never breaks.This book has not stayed current with the times and included any low cal and low fat recipes and substitutions.They don't even have for example a cream cheese frosting but only list butter-cream frosting.You would think that they would have come up with these techniques on their own. They are steepedin tradtionalism. I actually wrote them and offered to do a one day class on these techniques at theirschool and they did not even bother to answer my letter.So would I recommend the book, well a qualified yes to serious cookbook collectors but not necessarilyif you are looking for outside the box thinking on recipes and techniques. Even if you are looking fortraditional methods and techniques this book is not for you. The CIA should be ashamed of this monstrosityand very poorly written and edited book. To add insult to injury the book is printed in ChinaJohn Wilder is a marriage, relationship and sexual coach. He is the author of a soon to be publishedmarriage and sexual self help book on Kindle

I am a self-taught home chef. Despite learning much on my own over the years, I wanted slightly more information on technique and skill than can often be seen in cooking videos and TV shows. In comes "The Professional Chef" by the Culinary Institute of America, or CIA.Since this book also serves as the CIA's text book, be warned, it is 1200 pages long. It is heavy and you'll definitely get a work out carrying it around. That aside, it is a stunningly beautiful book. It is filled with pages of incredibly useful information, such as various cooking methods, different proteins and their cuts, how to identify grains and spices, how to cook what, and so much more - really, everything you need to know. There are gorgeous illustrations to go along with the charts given, which makes it very easy to follow along and keep it all straight. Additionally, the back half of the book gives you recipe after recipe on basics all the way to complicated dishes. Keep in mind, since this is a text book, the recipes are scaled for 10 servings or more. So, if you are using this to cook for large parties, it's GREAT. If you don't need to cook for more than yourself and one other person, be prepared to learn how to scale down (learning is never a bad thing).I absolutely love this book and can't recommend it enough. Considering the amount of information and the size of the book, the price really can't be beat. Perfect for the chef-in-training or someone, like me, just looking to hone and enhance their knowledge.

There is nothing to think about. If you are serious about cooking, regardless of skill level... BUY THIS BOOK. It is easily the most comprehensive book I own. Period. It's the textbook used by one of the top culinary institutions in the world... that should say enough.Side note: If your coffee table is from Target or IKEA or made of any kind of questionable building materials... you're gonna want to upgrade to something a little more sturdy. Otherwise, this thing is gonna turn it into sawdust. Pretty sure there is a neutron star somewhere around page 700 or so.

I've been a working chef for years and I had an earlier version when in school many, many years ago . I recently purchased this as an updated version. I can't say enough good things about this book . If you are an aspiring chef or was to broaden you cooking skills , this is the book for you ! So much knowledge and information , you will definitely become better in the kitchen . I have come to use it as a great reference and refresher in many ways and every time I find new territory to explore .

Don't go to culinary school. Read this book, work in kitchens. Shut up and pay attention. Don't get cocky. Take pride in your work. Boom. You are a chef now.

Short and simple.......fantastic THICK book, 1212 pages to be exact so be ready to read and learn. Great pics, explanations and theories.I will point out one thing. This book is designed for the profession or aspiring chef so the many many recipes in this book are geared towards resraurant environments. By this I mean the servings are large so be prepared to to math conversions if you are cooking for 2-6 people. Most recipes are 10-20+ servings. Not a huge deal at all but annoying if you're accustomed to traditional cookbooks.Otherwise you won't regret buying this book. It explains many principles and is a wealth of knowledge.

Excellent text. I am NOT a chef, or even a good cook. This textbook explains and teaches in such a fashion as to not only explain complex cooking skills and recipes, but also educate on food combinations and howthey enhance one another in properly prepared meals. I am using this text to educate myself inculinary skills. Well worth the price!

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Building an Electric Violin: Making an Electric ViolinBy Ray Duffill

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• Sales Rank: #4272454 in Books
• Published on: 2012-08-09
• Original language: English
• Dimensions: 11.00" h x .18" w x 8.50" l,
• Binding: Paperback
• 78 pages

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