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Find out why more students prefer Netter’s Physiology Flash Cards, 2nd Edition, for a quick review and self-test of human physiology essentials. These bestselling, beautifully illustrated cards are fully up to date, with images and questions, answers and clinical correlations.

• Over 200 cards, organized by body system, provide concise, quick-access information on key physiology concepts for the perfect, portable review.
• High-quality Netter and Netter-style illustrations enhance learning.
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Ideally suited for individual or group study – and universally appreciated by undergraduate, nursing, allied health, and medical students!

• Sales Rank: #271567 in eBooks
• Published on: 2015-09-30
• Released on: 2015-09-30
• Format: Kindle eBook

Most helpful customer reviews

1 of 1 people found the following review helpful.
Not to shabby
By Amazon Customer
Did not purchase from here but the flash cards are great and filled with so much great information. Only two things they have to add/chanoe are 1) making a website with the flash cards available for any reason you forget your cards or want to leave them at home
2) make the cards laminated like every other note card maker out there. To easy to ruin on thin paper

1 of 1 people found the following review helpful.
... amount of detail and labeling for these cards is amazing! I am using them for my A&P class ...
By Amanda
The amount of detail and labeling for these cards is amazing! I am using them for my A&P class for nursing school and they are a tremendous help! Highly recommend!

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Love them
By VIIA
Great cards for A&P. Good review to help you better understand the material

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A rigorous exploration of what American charcuterie is today from Portland’s top-notch meat company, featuring in-depth techniques for crafting cured meats, recipes from the company’s two restaurants, and essays revealing the history and personalities behind the brand.

Portland’s Olympia Provisions began as Oregon’s first USDA-certified salumeria, but it has grown into a mini-empire, with two bustling restaurants and charcuterie shipping out daily to all fifty states. In his debut cookbook, salumist and co-owner Elias Cairo dives deep into his distinctly American charcuterie, offering step-by-step recipes for confits, pâtés, sausages, salami, and more. But that is only the beginning. Writer Meredith Erickson takes you beyond cured meat, exploring how Cairo’s proud Greek-American upbringing, Swiss cooking adventures, and intense love affair with the outdoors have all contributed to Olympia Provisions’ singular—and delicious—point of view. With recipes from the restaurants, as well as extensive wine notes and nineteen frankfurter variations, Olympia Provisions redefines what American charcuterie can be.

• Sales Rank: #35322 in Books
• Published on: 2015-10-27
• Released on: 2015-10-27
• Original language: English
• Number of items: 1
• Dimensions: 10.25" h x 1.09" w x 8.22" l, 1.25 pounds
• Binding: Hardcover
• 288 pages

Review
“Being French, I know how important well-done charcuterie is to everyday life. Olympia Provisions is a wonderful journey through the simple yet complex recipes that have made it a craft throughout time. Visually stunning and conversationally informative with personal stories, notes, and tips, it is a tribute to charcuterie’s versatility and cultural prowess, and the restaurant recipes only make me hungry for more.”
—Daniel Boulud, chef/owner, The Dinex Group

“Portland’s Olympia Provisions has been making some of America’s best charcuterie for years. Elias Cairo is the man behind it, and he has written a book that explains not only how he has been creating this food, but the whys that make it so good. This is a great resource for anyone who wants to explore the craft of charcuterie, with fabulous recipes and gorgeous photography.”
—Michael Ruhlman, James Beard award–winning author of Ruhlman’s Twenty and Charcuterie

“Olympia Provisions is so much more than a charcuterie, just as its cookbook is so much more than simply a collection of recipes. It’s a love letter to the craft of curing, smoking, and fermenting; a passionate family story, rich in history, technique, humor, and lots of good food. Elias Cairo’s utter adoration for cured meat is not only inspiring, it’s infectious!”
—Gail Simmons, food expert, TV host, and author of Talking with My Mouth Full 

About the Author
ELIAS CAIRO is a co-owner and the lead salumist at Portland, Oregon’s, Olympia Provisions, which he founded in 2009. Born in Salt Lake City to a Greek family who butchered lamb and goats utilizing Old World preparations and technique, Cairo started cooking at a young age in his father’s restaurants. He began a European apprenticeship in Switzerland at the age of twenty, where he learned classic butchery and charcuterie from renowned chef Annegret Schlumpf before moving to Portland to open Olympia Provisions. 

MEREDITH ERICKSON has written for the New York Times, Elle, the National Post, Monocle, and Lucky Peach. She has also worked as an editor and production manager for various magazines, campaigns, and television programs, and was the editor of The Family Meal by Ferran Adria. She is co-author with David McMillan and Frédéric Morin of the James Beard–nominated book The Art of Living According to Joe Beef, as well as Le Pigeon with Gabriel Rucker. She lives in London.

Excerpt. © Reprinted by permission. All rights reserved.
Charcuterie Tools and Equipment

You don’t need a lot of fancy equipment and supplies to make charcuterie, but there are a few items, some essential, that will probably be unfamiliar to you. In most cases, these specialized tools will make your charcuterie making easier and ensure that your final product is safe and delicious. Any and all charcuterie materials—thermometers, casings, grinders, stuffers, smokers, smoking accessories, nets, seasoning, spices, scales—can be found at SausageMaker.com. 
digital scale

You will need a digital scale that is accurate up to .5 gram. It’s also ideal if the scale can work in both grams and ounces, and if you can zero it out after placing a bowl or other vessel on the scale.
dry box

To make fermented meats you will need a room or chamber that maintains 58°F (14°C) and 83 percent relative humidity, with a very slow airflow. More on this on page 118–19.
fermentation chamber

To make fermented meats you will need a room or chamber that can
be held at 73°F (23°C) and 95 percent relative humidity, with very little or no airflow. More on this on page 132.

grinder
There is something really rewarding about making a simple sausage
or pâté using a hand-grinder. But if I have a good amount of product
to make or am trying to make an emulsification, I like the ease of using an electric grinder. A KitchenAid mixer with a grinder attachment is a good starting place. It can handle a decent amount of meat. However, if you plan on making most of the recipes in this book, any one-horsepower grinder with a steel grinder head is the way to go. 

knives
You can do most of the tasks required in the charcuterie chapters of this book with two knives: a deboning knife and a sausage-making knife.
The Victorinox 6-inch (15-cm) deboning knife has a nice point
on the tip and not too much flex. It will help you easily get the meat off the bones and is great for removing sinew and unwanted fat. 

A sausage-making knife isn’t absolutely necessary, but it will make your life a bit easier. It looks like a small paring knife but has thin needlelike points on the opposite edge of the blade. You use this end to puncture your casing if you get any air in it during sausage making. 
pâté molds and slow-cooking vessels
I love a solid, good-looking pan with a tight-fitting lid for making
pâtés and slow-cooking meats. Le Creuset is my go-to brand; they aren’t cheap and they make you look fancy, but they are also just
damn fine cooking vessels.
pH meter
A pH meter measures the pH level of your product and provides the only way to know for sure whether or not you are making a safe fermented product. If you are making fermented meats, such as salami, this is a small investment to make for serious peace of mind. I use one from Hanna Instruments that is easy to calibrate and simple to read. 
smoker
You can smoke most of the meats in this book using a Weber grill or any charcoal grill with a lid. But if you plan on smoking more than once or twice a year, buy an electric smoker with a heating pad that will burn your chips without you having to stoke the coals. My smoker of choice is the Little Chief. 
stuffer
Although it’s possible to stuff sausages using a grinder, I personally don’t like to; it takes a bit of time to get the feel for it. For these
recipes, I would use a stand-up piston stuffer with a hand crank and
a capacity of up to 31⁄2 pounds (1.6 kg) of meat. Far and away the
best stuffer of this size is made by a German company called Dick. 

thermometer
Buy one that you can calibrate easily. At home, I use a standard
thermometer with an adjustable dial. I calibrate it by making an ice
and water slurry, then setting the proper temperature as necessary.
To calibrate your thermometer, in a large pot, mix ice and water in equal parts, then place the thermometer into the ice slurry; it should read 32°F (0°C). If it doesn’t, adjust your thermometer until it displays the correct temperature when stuck in the ice bath. 

water activity meter
This piece of equipment will let you know you are making a safe dry-cured or fermented product. A water activity meter measures the unbound water content of your product, and the more unbound water you remove from a dry-cured or fermented sausage, the better your chances of reducing spoilage. The industry standard is the Pawkit made by Decagon. This amazing meter will last for a lifetime of meat making. It is only used for dry-cured items.

Most helpful customer reviews

2 of 2 people found the following review helpful.
The Perfect Start to a Charcuterie Obsession
By Amazon Customer
As a foodie, I love to stretch my culinary skills in directions where I've never traveled. I saw this book,read a few preview pages, and bought it. The first half describes how to make nearly every cured meat known to man. Starting with pate, the charcuterie journey travels through sausage, bratwurst, bacon, frankfurters and finally cured hard salamis. The second part of the book takes the meat made in the prior part and creates wonderful dishes that are served at the OP restaurant in Oregon.

Each of the recipes have been reduced to home-sized projects, where 3 pounds of raw meat are transformed in to a dozen brats or two dozen frankfurters. And the recipes are absolutely delicious! If you're over 45 years old, the franks will take you back to the ones sold in butcher shops, still connected to each other by the natural casings in which they are stuffed. The brat recipe is by far the best I've ever eaten (and I am German and have been raised on Oktoberfests). The homemade bacon will make you abandon the horrible renditions currently being offered in grocery stores around the country.

If you've ever had the desire to try to cure your own meats at home, this is a wonderful cookbook to take the charcuterie amateur to the journeyman's level. Make some sausage for your friends and watch the expression on their faces when they bite in to the best bratwurst they have ever eaten.

1 of 1 people found the following review helpful.
Not as thorough as I would have liked. Dry-Cured Pork
By Ed Schmidt III
Not as thorough as I would have liked. Dry-Cured Pork: Make Your Own Salami by Hector Kent is much more informative.

0 of 0 people found the following review helpful.
Beautiful
By Elizabeth B. Carter
Great book with beautiful photography. I bought the book before my trip to Portland so I could get pumped about my visit and let me tell you, the place did not disappoint! Truly one of the highlights of my trip. Can't wait to return! Oh yeah, buy the book. :)

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Esta segunda edición renovada y ampliada del Atlas de Anatomía de la Pelvis y Cirugía Ginecológica tiene como objetivo mostrar con detalles la verdadera anatomía de la región y descubrir las técnicas quirúrgicas de un modo fácil de aprender.

Sus características distintivas son la concisión, la abundancia de excelentes de excelentes dibujos y fotografías en color, y un texto limitado a describir la anatomía y explicar puntualmente los aspectos técnicos de los procedimientos quirúrgicos. Se centra en la anatomía de la pelvis, pues su conocimiento preciso representa un mapa de ruta que asegurará el desempeño exitoso del cirujano.

• Sales Rank: #9379253 in Books
• Published on: 2008-06-11
• Original language: Spanish
• Binding: Paperback
• 1200 pages

Most helpful customer reviews

0 of 0 people found the following review helpful.
Excellent !!
By Jorge Alvarado Blanco
Libro de consulta obligatoria para todo residente de ginecología. La láminas son excelentes y mas grandes que en los libros tradicionales. Lo recomiendo bastante.

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Qi is energy in its manifested form, and Gong is the practical method of application. Therefore, Qi-Gong methods are the techniques using the flow of energy inside your body. Kuji-In is translated from the Japanese as \"Nine Syllables\". Your hands are your primary tool in these practices, and each hand mudra is combined with a specific mantra, visualization and breathing exercise that completes the technique. Practicing Kuji-In as it is presented here will support and enhance every action you take in life. Your psychic abilities will evolve, and you will achieve an expanded perception of the world.

• Sales Rank: #1335006 in Books
• Published on: 2007-04-18
• Released on: 2007-04-18
• Ingredients: Example Ingredients
• Original language: English
• Number of items: 1
• Dimensions: 9.00" h x .28" w x 6.00" l,
• Binding: Paperback
• 115 pages

About the Author
Ordainded Buddhist Priest, Francois Lepine was born on the 7th of July 1972. Raised by loving parents in an environment encouraging spirituality, Francois has memories of spiritual experiences from the age of4. Since 1991, he has been teaching and learning, sharing knowledge and opening his heart to those who ask for it. He is profoundly spiritual and knowledgeable in many oriental and occidental esoteric traditions.

Most helpful customer reviews

0 of 0 people found the following review helpful.
Good book! Sorry I didn't realize to press submit
By Amazon Customer
Good book! Sorry I didn't realize to press submit. Anyway, was using it for awhile but haven't had the time to practice. I think it works!

0 of 0 people found the following review helpful.
Unknown
By E. Schiro
I bought this book so I could practice QI-Gong and the Kuji-In. After reading this book and seeing how young the author is I still have my suspicions. I do not know much about this practice to know enough if this guy is for real. I will say he does brake it all down and explains everything or so it seems. I would still want learn this stuff from a real person face to face before I make any judgements on this author.
I give it 3 stars only because I do not know this guy enough to trust him
And the fact that all three of his books are $40.00.

3 of 3 people found the following review helpful.
Further Info on Swimming Dragon
By Joseph Morales
There's some very interesting information in this book that doesn't seem to be available elsewhere, and it's clearly explained. One note: The Swimming Dragon Qigong technique, which is just one of many techniques described here, can be learned much more easily from the Swimming Dragon VHS video tape by T. K. Shih, available at qi-journal dot com. (No, I'm not affiliated with them.)

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Speed! Danger! Death! These words were splashed across the cover of Hot Rod, warning readers. Written in 1950, this book gives an historical look at the dangers of teens and reckless driving. After WWII, cars became more accessible, and teens were now hitting the roads for excitement. Many horrific accidents occurred all over the country. Felsen was specifically approached to write a book about the dangers of teen drivers. Bud Crayne was the typical tough guy with a chip on his shoulder. Dressed in a black leather jacket, black boots, and blue jeans, he was not the clean cut kid. Adults cursed him, while teens admired him. He drove fast and wild. His idea was to "drive your way out" of any trouble. While it worked for Bud, others weren't as fortunate. A couple of horrific wrecks make him question his need for speed. Stephen King, when interviewed for an article called Reading While Famous, named Felsen as one of four authors who most influenced him when he was young. He actually used Hot Rod and Henry Gregor Felsen as a book Ben Hanscom was reading in the book "It".

• Sales Rank: #451280 in Books
• Published on: 2014-06-06
• Original language: English
• Number of items: 1
• Dimensions: 8.50" h x .46" w x 5.51" l, .58 pounds
• Binding: Paperback
• 202 pages

Most helpful customer reviews

21 of 25 people found the following review helpful.
A special book
By T.M. Reader
I have a few thoughts on this book and why it is a literary treasure. First published in 1950, it was written at a high/middle school level and is an easy read. The story is of a high school boy in an isolated midwestern town. His love is his hand built hot rod. It gives him much joy and is also a source of a lot of trouble. He has girl problems, friend problems, and law problems. He can always fall back on his car. I needn't recount the plot in any more detail, and I don't want to give anything away to ruin it for a future reader.

Although author Henry Gregor Felsen was not a master novelist, he was good. Unintendedly, he wrote a time capsule that captured a unique era in Americana and in our car culture. The War was over and the country was prospering. Car ownership, with its joys and hazards, was becoming accessible to almost all teenagers. This was truly the dawn of the "hot rod" culture, and indeed this title of Felsen's novel was not a household word at the time.

Felsen documents the spotlights, white steering wheels, and squirrel tails that adorned the early rods. The multi-carbs, straight pipes, and 3-speed stick shifts. And the jargon that now sounds so dated, but was so out front at the time. The machines were incredibly simple by today's measure, but even then there was a sort of priesthood of those few boys/men that knew how they worked and could make them run (I intentionally exclude the feminine gender, because that's how it was. Though I never met one, I suppose there were exceptions, just as there is the occasional two-headed cow).

The innocence - no real booze or drug problems. Felsen is accused of being "preachy", and indeed a central theme of the book is the need for a revolution in traffic safety by young drivers. There were no seat belts. Roadway surfaces were narrow and often poor. Brake systems were a joke by today's standards. In the state the story is set in, there was not even a state highway speed limit. Cars were becoming faster - much faster - and a new epidemic was emerging of teenage deaths from high speed crashes on public highways. I did my own "rodding" in the 70's and the teens and fast cars were still then, and are now, a dangerous mixture. Felsen caught on early and used his writing talent to proclaim a noble message. Felsen had an accurate perception regarding the chemistry of a male teenage driver and a powerful car.

History and "messages" aside, this is a fun read. The story is engaging and multi-layered. There was a police chase sequence that even had my heart rate elevated a bit. I first read this book about 40 years ago and was entertained but did not fully appreciate what the author accomplished. This was not written by a 21st century writer trying to recreate what was going on 58 years ago . . . Felsen was writing it as it was happening. Awesome.

Felsen wrote a few other books in this genre including "Street Rod", its sequel "Rag Top" (a great piece), "Crash Club", and "Road Rocket". He also authored numerous other military and juvenile books.

8 of 8 people found the following review helpful.
A real kick in the head for a wild teenager!
By A Customer
I first found the book among some of my fathers' things and well, I just couldn't put it down. I just finished it and what a book! The story of a 17 yr. old building his own Rod, which was his companion, friend, and enemy. Just him and his ride. Sounds a little like myself. The main character finds the rules of life the only way, the hard way.

11 of 12 people found the following review helpful.
A must read book for new, or soon to be drivers!
By A Customer
It's been twenty years since I read this book and I still remember the ending so clearly it scares me. The story is dated, but has many valuable lessons.

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The Tenth Edition of this widely acclaimed book is a complete, authoritative reference on nutrition and its role in contemporary medicine, dietetics, nursing, public health, and public policy. Distinguished international experts provide in-depth information on historical landmarks in nutrition, specific dietary components, nutrition in integrated biologic systems, nutritional assessment through the life cycle, nutrition in various clinical disorders, and public health and policy issues.

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• Sales Rank: #440159 in Books
• Brand: Brand: Lippincott Williams Wilkins
• Published on: 2005-08-18
• Original language: English
• Number of items: 1
• Dimensions: 2.25" h x 8.35" w x 11.00" l, 4.99 pounds
• Binding: Hardcover
• 2146 pages

Features

• Used Book in Good Condition

Most helpful customer reviews

6 of 6 people found the following review helpful.
Comment about Modern Nutrition in Health and Disease
By Ourocard Gold
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4 of 4 people found the following review helpful.
Marvelous book - a nutrition bible!
By Dietitian starting in the field of oncology
Definitely a must-have for those seeking higher learning in the field of nutrition. Covers in-depth individual topics on different vitamins and minerals as well as specific disease conditions.

2 of 2 people found the following review helpful.
This is THE book on the topic
By amazon customer
Simple: This is THE book to buy. It is well-written, well-formatted, easy to ready. There are no others that come close.

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