Bruce James

Chris Chew

Anthony J. Bron

Lecture Notes in Ophthalmology is a core text designed to meet the needs of medical students, junior doctors, optometrists and opticians who need a concise overview of this important subject. Lecture Notes on Ophthalmology begins with a brief introduction to the structure and function of the eye, which is integrated with the clinical science. With 17 chapters and now heavily illustrated with 50 full–colour line diagrams and more than 100 clinical photographs, this book concentrates on the most common eye problems that students and doctors can expect to diagnose and manage. Because the authors give each condition a highly structured description to facilitate easy access to information, they ensure, therefore, that the book is ideal for revision.

Lecture Notes on Ophthalmology

Synopsis I sat quietly, listening as the teacher and student in the room next to mine discussed base-ball during their entire lesson. When I asked the teacher, How his lesson went, he replied "Yeah, you can kill a half hour with anything". Children are sometimes denied a good education in our public schools, but when a parent pays $40 an hour for their child to learn guitar, their child should learn guitar. Over the years as a private music teacher, I've been blessed with some of the best students, those who know the meaning of hard work, and are not afraid to work hard to learn something. Unfortunately, my worst students often made it difficult to spend quality time with the ones who deserve the best. If you're a music teacher, you know how frustrating a student that doesn't ever practice can be. You also know how peer pressure can lead kids into a life of drugs, corruption, and even death. So many outside influences, even competitions designed to take a child's money leaving them feeling worthless and without hope for their future. Tragically, one of my favorite students was driven to murder his own grandmother in cold blood, and then set out on a shooting spree through town. Sometimes I think I've seen it all, and all my stories are true. Doctors, Lawyers, business owners, and even music teachers can be so heartless, and I'm stuck in the middle teaching them all. Their names have been left out, and only they know who they are. This book wasn't meant to cut any of my students down, it was meant to be a book about my stories as a music / guitar teacher. If it seems that I have become mad, and frustrated with my world as a private instructor, don't worry about it. It will continue to be our secrets of a mad music teacher. Bruce James

Secrets of a Mad Music Teacher

National Gallery of Australia

Brian Kennedy

Jackie Cooper

Susan Cohn

Susan Cohn pushes the limits of the definition of jewelry yet preserves its core role of adornment by making objects that can be worn on the body. Her work, with its stark functionalist aesthetic and fastidious detailing, is strongly motivated by pleasure in the play of form, material, and color. Materials are juxtaposed unexpectedly and ideas collide to release humor and irony. Essays include an examination of Susan Cohn's work and workshop practice, and an appreciation by a long-time admirer. These are set alongside full-color images of her jewelry that invariably surprise.

The Work of Susan Cohn 1980 to 2000

Techno Craft

S J James

The chilling and freezing of meat remains an essential way of extending shelf-life and maintaining quality. Based on the work of the internationally-renowned Food Refrigeration and Process Engineering Centre (FRPERC), Meat refrigeration provides an authoritative guide both to the impact of refrigeration on meat and best practice in using it to maximise meat quality for the consumer. Part one considers the impact of refrigeration on meat quality. There are chapters on the microbiology of refrigerated meat and its influence on shelf-life, drip production, weight loss and the effect of refrigeration on colour and texture. Part two looks at best practice in managing the cold chain from carcass to consumer. The authors discuss primary chilling, freezing, thawing and tempering, transport, storage, retail display and consumer handing. Part three of the book looks at aspects of process control, including chapters on such issues as temperature measurement, the design and optimal use of refrigeration systems. Both authoritative and practical, Meat refrigeration is a standard work for all those wishing to maximise the quality of refrigerated meat. The standard work on meat refrigeration Covers both individual quality issues and the management of the cold chain from carcass to consumer

Bruce James

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