Used price: $19.99
Used price: $5.75
Buy one from zShops for: $5.99
Used price: $65.03
List price: $16.50 (that's 30% off!)
Used price: $11.47
Collectible price: $16.00
Buy one from zShops for: $11.47
Used price: $6.50
Used price: $14.50
Used price: $40.00
Buy one from zShops for: $39.46
(For you who understand more clearly in Indonesian) Spice adalah sebuah paket aplikasi yang secara defacto merupakan standar untuk simulai dan analisa rangkaian elektronik. Namun secara umum berlaku pula bahwa untuk menghasilkan simulasi rangkaian elektronik secara akurat dibutuhkan parameter-parameter yang akurat pula untuk setiap modelnya. Buku ini memberikan ulasan mendalam tentang parameter-parameter bagi pemodelan device semikonduktor. Kelebihan yang dimiliki buku ini tidak hanya pada bagaimana penghitungan dan pengukuran parameter untuk model tersebut tetapi bagaimana menggunakannya pada simulasi rangkaian menggunakan SPICE. Bagi Anda yang baru mendalami spice jangan khawatir karena buku ini juga memberikan ulasan tentang sistem pemodelan dalam spice. Sebaliknya bagi anda yang baru dalam pemodelan semikonduktor buku ini juga memberikan apendiks tentang teori dasar semikonduktor. Satu hal yang mungkin perlu dibahas lebih mendalam adalah tentang Nose dan Distorsi (mudah-mudahan dalam edisi berikutnya materi ini dapat lebih dikembangkan). Kesimpulannya, buku ini merupakan suatu buku yang wajib dibaca bila anda ingin lebih akurat dalam menjalankan simulasi rangkaian elektronik yang menggunakan semikonduktor.
Used price: $3.95
Collectible price: $15.88
Buy one from zShops for: $2.99
Celebrated in Recipes from Ancient Times to the Present Introduction by Alberto Capatti Accompanying Wines selected by Giuseppe Vaccarini
By Arneo Nizzoli
Reviewed by Liz Waters Copyright 1999, all rights reserved
This beautifully illustrated book is the first book in this History-Folklore-Ancient Recipes series by Konemann which takes a food and traces its history and uses through ages. This volume, of course, deals with the squash, a ubiquitous vegetable numerous varieties. These books focus more on the European preparations and traditions of the foods selected, and therefore bring a new spin on them for the American audience.
Nizzoli presents ancient and modern recipes that are appropriate for today's kitchens. The recipes are easy to follow and include nutritional data on each one as well as excellent wine suggestions of Giuseppe Vaccarini.
Here is a recipe for you to try from the book:
Rigatoni with Squash
1 lb. 5 oz. /600 g of rigatoni 1 lb./450 g of onions, sliced the heart of 1 celery, chopped 3 lb. 5 oz./1.5 kg of squash, diced 2/3 cup/150 g of butter 6 ripe tomatoes salt pepper grated parmesan
Serves 6
Method 1.Into a wide saucepan put ½ cup/ 120 g of butter, the onion, the celery and the squash and let them cook, without the lid and on a high heat, until the squash has softened. Add the peeled and chopped tomatoes, salt and pepper and cook on a low heat. 2. Meanwhile boil the rigatoni in plenty of salted water.
3.shortly before serving, add the remaining butter to the sauce. Drain and add the rigatoni, and sprinkle with parmesan.
Per portion: 526 calories, fiber 0.29 oz/8.4 g
Wines - choose a young dry white wine, such as a Colli Orientali del Friuli Reisling, Colli di Luni, Falerio dei Colli Ascolani or Falanghina del Sannio.