PDF Ebook Japanese Gardening in Small Spaces

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Japanese Gardening in Small Spaces

PDF Ebook Japanese Gardening in Small Spaces

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About the Author

ISAO YOSHIKAWA was born in 1940 in Tokyo. Having gained a degree in architecture from Shibaura Institute of Technology, Tokyo, he expanded his career as a keen and creative garden designer, and established the Japan Garden Society in 1963. Besides representing this society and his own laboratory, Yoshikawa Isao Garden Research Institute, he sits on the executive board of the China Landscape Architects Society in both Suzhou and Hangzhou as an honorary member. He has written numerous books on gardening including THE BAMBOO FENCES OF JAPAN, STONE ARANGEMENT GARDENS, RESEARCH DATA FOR GARDENING DETAILS and EXCELLENT GARDENS OF CHINA (some of them published only in Japanese).

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Product details

Hardcover: 128 pages

Publisher: Japan Publications Trading; 1 edition (September 15, 1996)

Language: English

ISBN-10: 0870409778

ISBN-13: 978-0870409776

Product Dimensions:

10.2 x 0.7 x 8.4 inches

Shipping Weight: 1.3 pounds (View shipping rates and policies)

Average Customer Review:

4.5 out of 5 stars

19 customer reviews

Amazon Best Sellers Rank:

#429,790 in Books (See Top 100 in Books)

This book should really be called Japanese Tatami Gardening, because that's what it's actually about. This book focuses on small courtyard gardens - which are one of the five principal Japanese garden design types. This is really a very good book to own if you need clear guidance - especially on decorative knot-typing. It has excellent information on materials (stones, bamboo, wood, etc.), the philosophy and symbolism of major Japanese garden elements, plants, and the importance of stones in a Japanese Garden. However, it has one fairly major problem. While containing a good series of how-to projects - this book is clearly written for folks who have easy access to the materials described in the book.Many of the projects require access to materials that are not readily accessible in many parts of the world. For example, the Kinkakuji-Gaki (bamboo fence) project calls for a "scorched log," three different diameters of bamboo, and black hemp rope. I can scorch a log, and probably source black hemp rope, but nearly 3" diameter *green* Bamboo is not very common here in the United States A later project calls for very specific types of bamboo and use of a specialized bamboo-working tool. Again,not something your average reader can find at the local garden shop ('though more and more of these tools are showing up on Amazon these days).Another complaint is that only the first 36 pages are in color. The remaining 80 or so are panchromatic prints on a different type of paper. Not a big issue, but a bit disappointing when it comes to landscapes and photos of finished work.I highly recommend this book for creating Courtyard Gardens, it goes way beyond the basics found some of the general-audience books. It's good to own, but I wouldn't recommend it as your first book for creating a Japanese garden. For your first, I'd recommend Ortho's All-About creating Japanese gardens (http://www.amazon.com/gp/product/B001F7AXM2/). There are a number of others on Amazon as well.After a few years of owning this book, I've decided that it really merits a 5-star rating (I originally rated it a 3). There's nothing inherently wrong with it - aside from being a in-depth quality book that was originally aimed at a Japanese audience. After looking at many of the other sources out there, I realized that no English-language books on Japanese gardening provide anywhere near the depth and quality of information in this book. This may well be a translation of Japanese book. If so, I wish that other volumes like these would become available.

This arrived on time and is as described. This was a used hardback book with the cover intact. It's about 1/3 color and the rest black and white. It contains lots of diagrams and interesting info. I would recommend it if you're looking for ideas for creating a Japanese garden of any size. I would order from this seller again.

What I needed to know in a nonsense how-to book. A good starter book to build a library about Japanese gardening around.

A lovely book about Japanese gardens that everyone can imitate if they enjoy this type of garden. I have always been fascinated with the Japanese type garden and have styled our back garden after the Japanese details in this book.

We have a small area in our yard that my husband is working to make a Japanese Garden. This book had many great ideas to help with this venture.

Our Japanese garden is lovely now!

Great book for people how like Japanese gardens. To help you design a garden with great ideas to keep that garden look.

technically one of the most informative books i have read on the subject, a brilliant tool for my business and my clients.

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Get Free Ebook Hero of Our Time

Get Free Ebook Hero of Our Time

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Hero of Our Time

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Product details

Hardcover: 162 pages

Publisher: Lits (January 12, 2011)

Language: English

ISBN-10: 1609422635

ISBN-13: 978-1609422639

Product Dimensions:

6 x 0.4 x 9 inches

Shipping Weight: 14.1 ounces (View shipping rates and policies)

Average Customer Review:

4.0 out of 5 stars

127 customer reviews

Amazon Best Sellers Rank:

#377,781 in Books (See Top 100 in Books)

The book itself is awesome! The way it is narrated, the way the story is told, is truly unique. The Kindle version is hard to navigate though. There is no table of contents, no way to jump around. The book was written and published at the end of Russian Romanticism, and the move towards realism is obvious. The author himself had a very interesting life. I liked this book much more than I had expected to.

I love books set in this time period (War and Peace is one of my favorite books) and this book lived up to my expectations. I loved the characters, the drama, and of course, the romanticism of this period, which the author laid out beautifully. Perchorin is the ultimate playboy, officer, aloof man of stature that everyone thinks of when they think of this period, and he does it so well throughout the book. The first 40-50 pages are not the world's greatest, but trust me, it's worth sinking your teeth into if you like the kind of upper-crust military types and the drama of their social circles.

This review is for this edition of the book only, not for the actual story. The Formatting is bad. The table of contents, the footnotes and the font are all incredibly amateur. The book size is bad, for only 82 pages I expected it to be shorter and more compact. The cover is blurry on the front, definitely a low res jpg that was just slapped on the front. There's not even any page numbers!

If Pushkin created the Superfluous Man genre with Eugene Onegin, Lermontov perfected it with the character of Pechorin in A Hero or Our Time. The work is in fact two different stories, both of which eventually meld together to explain the deplorable weaknesses and magnificent virtues of the Russian nobility of the nineteenth century. of

You can view this as a travelogue of the Russian mountains and people, or you can read it as a novel about a man who is bored with life.The "hero" is a well-to-do man who is bored with life and joins the army as an officer on the frontier in hopes that the danger will give him some excitement. Even bullets whizzing by his head became boring. The tragedy is that his thoughtless interactions with others lead to their ruin.This is an important work of Russian literature, and of world literature.

Lermontov is a sleeper by which I mean that he is lesser known and read outside Russia than other immortals. This novel was recommended to me by a Russian friend from Georgia and I was delighted to find a germinal work influenced greatly by Pushkin and Lord Byron. I read Hero of Our Time after Pushkin's Eugene Onegin. Both Puskin and Lermontov were mad for Byron's poetry as he had earned a certain rock star status. Pushkin was intrigued by blending poetry into the novel as a literary structure in Eugene Onegin. Lermontov's hero, Pechorin, and Pushkin's Onegin have much in common -- both are lovers named after Russian rivers. They both achieve the character type which became known as the "superfluous man" -- an intellect with charisma who finds his gifts are insufficient to influence his world in the way he has imagined. He becomes an outcast or misfit, in a sense, operating outside the conventions of morality and society -- disdainful of both -- with a clear sense of the futility and absurdity of his life. In Pechorin's case the young soldier chooses to influence his life but does so without hope. Perchorin's superfluous man emerges the underground man of Dostoyevski. This perspective is expressed multifariously in the next century in Camus' Stranger, the characters who in habit Beckett's tragicomedies and in the invisible man of Ralph Ellsion. Perhaps his experience in the Russian military created this sense of despair. His exile to the Caucasus Mountain between the Black and Caspian Seas ultimately had an uplifting affect upon Lermontov from the sheer beauty of the landscape which is memorably described in this novel. Like Pushkin, Lermontov was killed in a duel, in the latter's case at the tender age of 26. Chekhov was said to have remarked, "Still a boy and he wrote that." Lermontov is a must read to understand how the superfluous man personified in Lermontov has so influenced writers of diverse genres who followed him.

To further appreciate the point of view of 19th century Russians and their sharp divisions of class, if not race and definitely also of religion, read this work by Mikhail Lermontov. As with "Tales from the Underground" and Pushkin and Tolstoy and "Fathers and Sons," etc., we see enduring themes of man's communication with an understanding of other men. Curiosity is the joy. Russian literature of this time is so much based on empathy, which is much more important to have than sympathy, which can be superficial. Ernest Gaines once promoted Russian literature to see these interactions as universal and fundamental. The way 21st century Americans text and tweet and selfie and post, barely able to communicate face to face without saying "like" and "awesome" and "you know" ad nauseam, they need to listen to Gaines and to read these Russian greats, virtuosos that they are.Once you get past the establishment of the narrator, the translator will bridge you through to the "psychology" of this novel and you will recognize the times have changed and our methods of interaction have deteriorated, but what we wish to encounter when we meet strangers and old friends has not changed. Instead of being lost in a different century with a foreign people, the themes will rise to the top, no different from the best Shakespeare.

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Get Free Ebook , by Emily Elsen Melissa Elsen

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Product details

File Size: 101008 KB

Print Length: 207 pages

Publisher: Grand Central Life & Style (October 29, 2013)

Publication Date: October 29, 2013

Sold by: Hachette Book Group

Language: English

ASIN: B00BAXG1UO

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Amazon Best Sellers Rank:

#567,754 Paid in Kindle Store (See Top 100 Paid in Kindle Store)

I am an experienced baker. One thing I take for granted of a high-end cookbook is that the recipes are correct. In this case, 2 of the 3 pies that I baked from this cookbook (Nectarine/Blueberry Pie and White Nectarine/Red Currant Pie) had no sugar listed anywhere in their ingredients. This is a HUGE pie-making mistake.When I called the store to question the recipes, they confirmed that there were errors in the book, and then told me of a third pie recipe that had problems. The book is beautiful -- the Rhuby Razz Pie is divine. I only wish more care had been taken in proofreading the recipes...

Its Just OK. I was excited to order this book after reading the intro on Food 52 and the customer reviews, and the recipe list sounded fantastic! However, after baking 3 pies so far, I noticed some obvious errors, and questioned some of the ingredient proportions. Even after following a few of the recipes “to the letter,” the results were not nearly as intriguing as the names sounded. Some of the flavors seem to overlap and fight each other with too many additional ingredients (i.e. Strawberry/Balsamic w/brown sugar/bitters/black pepper+more sugar) while others, in the end just aren’t worth all the work (Pistachio/Coconut.) The arrangement of recipes by season is a great idea, the photos are clear and the “Techniques” section can be helpful for beginners. But the basic crust recipes can be found in any baking book, and, after trying them, I’m sticking with my flaky crust. I’ll use some of the combination ideas as inspiration, but adjust the ingredients and proportions...and cut the sugars and the cornstarch waaaay back and trim the ingredient list for cleaner flavor profiles.

Let me start by saying that I love baking and I love baking pie. I’m not a professional by any means, but I’ve been baking my whole life, pies included. I was REALLY excited about this cookbook because of the seasonal arrangement of recipes and unique combinations of ingredients. Having baked mostly fresh fruit pies and traditional pumpkin, pecan, etc, I wanted to try custard pies. The first two I tackled were from the Winter chapter, the Maple Lime Custard pie (with ladyfinger/pecan crust) and the Black Bottom Lemon pie. I agree with previous reviewers that the times and temperatures are simply incorrect. I have a thermometer in my oven, which I watch diligently, and can attest that my oven is calibrated and working properly. Both recipes instruct to bake at 325F for 35-40 minutes. I baked the Maple Lime pie for well over the advised time, 50 mins, still thought it could bake longer but wasn’t sure, so I took it out and said a little prayer they knew what they were talking about. It was still raw in the middle after it cooled and set, so into the trash it went. The lemon pie wound up baking for nearly an hour. If you look on the internet for custard pies, you will see that 325 is a common temperature, but the pies really should be cooked closer to an hour. This is very careless editing on the part of the writers and/or publishers. If you bake for a living, how on earth could the times and temperatures be so off?! From now on, I’ll be consulting my America’s Test Kitchen cookbook for general times/temperatures/techniques and refer to this book for flavor inspiration. 5 stars for flavors and creative ideas, minus 2 stars for unreliability of recipes.

After making several pies from this book I have to agree with the posters who've said that the oven temps are high and the times are too long. I'm a trained chef who has spent a lot of time making pies and its ok to use 400 for the first 20 minutes as that's what it needs in order for the pie crust to set- the 375 is ok too but not for more than 45 mins total- I have a good oven (convection) and there's no way with those temps that I could leave the lattice crust pies in for an hour- after rotating, 40-45 minutes was just about right(depending on whether there's egg wash and sugar on top). The Edible Brooklyn Four and Twenty recipes online say to preheat the oven to 425°F, leave in for 20-25 mins then drop to 375°F for another 35- IMO there's no way you can keep these pies with sugar on them for that long and hot with or without convection. And why should the same crust be cooked at different temps/times for online recipes vs. the cookbook? Not good editing nor is it good testing... they owe it to the readers to see to it that their published recipes are the same (and accurate for home and convection ovens.)Pie crusts are notoriously 'flaky' (!) to make in a home kitchen (they're usually too warm so you are constantly juggling the rolling part by tossing the crust back in the refrigerator or freezer if you can't work quickly. It's understandable that people shy away from making them. The above being said, for the photos on how to make the perfect crust and the step by step lattice methods alone this book is worth it because an online recipe won't go into that kind of detail. While adding vinegar to crusts and savory pastries like potato knish dough is nothing new I do love their idea of using apple cider vs white vinegar. I'm always asked how I make my crusts. Instead I give friends who won't go near baking an afternoon lesson with me and buy them the book and toss in a Berenbaoum's pie plate and a bench scraper and they're in business. I just wish they'd acknowledge the temps and times for home or convection ovens might be off and I wish they used gram weights in addition to the cup measures... it's only slightly more work for them to do the conversion and its the 'professional' way to measure your recipes consistently.For those just starting out do use the crusts as a galette instead of a pie- you don't even need a pie tin- just a flat oven tray- so simple and they are just as tasty and gorgeous as the lattice- I tend to think that for the 'unfussy' look the galette is perfect- then you can make two crusts and serve twelve. Definitely try their varieties of crusts: chocolate and gingersnap are particularly good.

I am very interested in a lot of the recipes. Using this book, I made quite possibly the ugliest pie of my life, however it was extremely delicious (the oatmeal crumble crust is pretty life-affirming). I'll try to update when I make some of the other pies.

Exactly as advertised! Unique recipes and excellent instructions. I've baked for 50 years but learned some new techniques from this book. I used one of their pie crust recipes and it was fantastic! I latticed the pie and it looked like a picture! I intend to make more of their recipes.

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