Free Download Collecting Qualitative Data: A Field Manual for Applied Research

Free Download Collecting Qualitative Data: A Field Manual for Applied Research

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Collecting Qualitative Data: A Field Manual for Applied Research

Free Download Collecting Qualitative Data: A Field Manual for Applied Research

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Review

“The real strength of the text is the hands on approach: How to actually do field research rather than just thinking about it. The examples are wonderful. The text is written in a very accessible way for students. It is not filled with jargon. I also like the attention to focus groups as a research method separate from individual interviews. The attention in each chapter to conducting qualitative research in international settings is unique and a real strength of this text.” Author: Laura S. Abrams Published On: 2011-10-28

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About the Author

Greg Guest received his Ph.D. in anthropology from the University of Georgia.  Over the past 15 years, he has designed and managed public health research studies in more than 15 countries.  Greg is currently the Director of Research and Evaluation in the Economic Development and Livelihoods department at FHI 360.  In this capacity he oversees multisite, mixed methods, research and evaluation activities across multiple fields of public health. Guest′s other books include two edited volumes―Globalization, Health and the Environment: An Integrated Perspective (AltaMira, 2005) and Handbook for Team- Based Qualitative Research (AltaMira 2008)―and two co-authored monographs Applied Thematic Analysis (Sage 2012) and Collecting Qualitative Data: A Field Manual for Applied Research (Sage 2013). He′s published articles in journals such as Field Methods, Journal of Mixed Methods Research, American Journal of Public Health, JAIDS, AIDS Care, AIDS Education and Prevention, African Journal of AIDS Research, AIDS and Behavior, Journal of Family Planning and Reproductive Health Care and Journal of Health Communication.  Guest is also owner of the research consulting firm Social Research Solutions, which specializes in methodological training and consultation (www.socialresearchsolutions.com).

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Product details

Paperback: 376 pages

Publisher: SAGE Publications, Inc; 1 edition (June 29, 2012)

Language: English

ISBN-10: 9781412986847

ISBN-13: 978-1412986847

ASIN: 1412986842

Product Dimensions:

7.3 x 0.8 x 9 inches

Shipping Weight: 1.4 pounds (View shipping rates and policies)

Average Customer Review:

4.6 out of 5 stars

6 customer reviews

Amazon Best Sellers Rank:

#410,285 in Books (See Top 100 in Books)

Very helpful guide to actually doing this kind of research. Kind of a how to from some experienced folks. Used as a textbook for a class.

Excellent text.

Good

a must have for qual researchers

This is a really good text for learning how to use various techniques towrite a good analytical qualitative research report.

It did what i wanted it to do...

Collecting Qualitative Data: A Field Manual for Applied Research PDF
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Collecting Qualitative Data: A Field Manual for Applied Research PDF

Collecting Qualitative Data: A Field Manual for Applied Research PDF

Collecting Qualitative Data: A Field Manual for Applied Research PDF

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Ebook Modern Batch Cookery

Ebook Modern Batch Cookery

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Modern Batch Cookery

Ebook Modern Batch Cookery

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From the Inside Flap

As much as the modern culinary scene has evolved over recent years to feature bolder flavors and reflect a healthier and more daring sensibility, even greater changes are happening in the foodservice industry. Culinarians and foodservice operators have a much wider variety of options than ever before to meet their guests' increasingly high expectations for quality. New flavor profiles from global cuisines offer foodservice professionals more choices in menu planning, while new equipment and technology enable volume kitchens to serve high-quality foods that taste and look just as good as dishes prepared in top-flight à la carte kitchens. Packed with helpful, beautiful, full-color photographs and vital information, Modern Batch Cookery brings the expertise of two of The Culinary Institute of America's Certified Master Chefs, Victor Gielisse and Ron DeSantis, into the volume kitchen with world-class guidance on creating enticing menus that will enthrall and intrigue even the most demanding guests. Recipes are designed to yield 50 servings and cover every meal and occasion. Moving beyond plain fare, these recipes include such contemporary and delectable dishes as Gorgonzola and Pear Sandwiches, Tequila-Roasted Oysters, and Chesapeake-Style Crab Cakes. Chapters include: The Culinary Professional—lays out duties, functions, stations, and mise en place in an efficient volume kitchen, as well as the professional and personal qualities that make an excellent chef. Menus and Recipes—explores menus as a marketing and informational tool and provides menu creation and planning guidelines, including strategies for developing healthy menu alternatives. Plating techniques and presentations are also covered, as well as food preparation strategies and standard equipment. The Importance of Flavor—offers a thorough review of flavors and flavor combinations, including the use of spices and sauces. Cooking Techniques—summarizes basic professional techniques appropriate for volume cooking, including how to hold food without losing texture, volume food safety, and procedures for cooling and reheating foods while maintaining their quality. Stocks, Soups, and Sauces for the Modern Batch Kitchen—covers the basic procedures for preparing stocks and soups as well as the grand sauces, demi-glace, compound butters, and more. In addition, the book features more than 200 recipes, including stocks, sauces, and soups; breakfast and brunch; salad dressings, salads, sandwiches, and appetizers; entrées; side dishes; baked goods and desserts; and reception foods. With a focus on flavorful volume dishes that provide healthier and more nutritious options, Modern Batch Cookery is ideal for chefs and foodservice operators who serve a contemporary and sophisticated clientele.

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From the Back Cover

A complete guide to elegant, refined volume cooking for large foodservice operations Filled with beautiful full-color photographs, Modern Batch Cookery appeals to the contemporary palates of demanding diners by offering global flavors, healthier fare, and gorgeous presentations. An essential guide for chefs, foodservice operators, and kitchen managers, this comprehensive guide brings the CIA's knowledge and expertise to the volume kitchen with flavorful, artfully presented dishes as well as expert guidance on volume preparation techniques.

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Product details

Hardcover: 448 pages

Publisher: Wiley; 1 edition (February 8, 2011)

Language: English

ISBN-10: 047029048X

ISBN-13: 978-0470290484

Product Dimensions:

8.6 x 1.4 x 10.9 inches

Shipping Weight: 4 pounds (View shipping rates and policies)

Average Customer Review:

4.0 out of 5 stars

15 customer reviews

Amazon Best Sellers Rank:

#509,408 in Books (See Top 100 in Books)

Even though I've only made 2 recipes from THIS book, I've actually made some of these same recipes from the Pro Chef 8th edition. There are several identical recipes from the Pro Chef in here, only scaled up for 50. I have no problem myself with the duplication of these recipes, as a lot of people probably wouldn't buy both of these books. The ones I've made from this book are the 'Roasted Peppers and Goat Cheese Canapes', and the 'Chocolate Mousse.' Both turned out nicely and were well received.The first 4 chapters are principles and guidelines for large quantity cooking. I found it interesting, but much of this information is in the Pro Chef also. There is also a lot of the theory of cooking and food costing, so if you're not interested in that, you might want to skim those sections. There is also a section on food safety, and it is fairly recent because it uses 41 and 135 degrees as the cool and hot temperatures. If you're at all familiar with food safety, you know what those are already, but it doesn't hurt to remind us. If you don't know those things, then get the latest Servsafe manual, as food safety is important, even at home.Next come the recipes, and they're arranged in the usual manner. Stocks, soup, and sauces; then breakfast and brunch items; salads, apps and sandwiches; entees; side dishes, desserts; and last but not least, a chapter on reception foods.All in all, a really nice book for large recipes, with some modern and some more familiar recipes, definitely worth the price if need to cook for a crowd.

This book is targeted for cooking large batches in a catering, hotel, restaurant or any large food service operations. As it is noted, great resource if you want to start your own catering business. Standard and basic recipes. you can increase the yield depending on the number of guests and customers. Easy to follow. If you have expertise in cooking especially in the production kitchen. This book is for you.The Culinary Institute of America sells a lot of useful books as a reference and resource for foodservice professionals working in this industry.

For a CIA book, some recipes are just not up to snuff. For example, Chicken and Shrimp Gumbo for 50 uses 8 oz of Andouille sausage, 1 pound chicken breast, and 2 1/2 pounds shrimp in 2 1/2 gallons of stock FOR 50 people I don't think so. Would you want to serve each of your guests 0.01 pounds Andouille sausage, 0.02 pounds chicken breast and maybe 1 shrimp in a bowl. Other recipes have 1/2 shrimp per person. Buyer beware!

Can someone please tell me: ingredients such as Onions, minced - 4lb 12oz, is the 4lb12oz of onions OR 4lb12oz of minced onions? In other words, are the quantities listed raw ingredient weights or finished prep weights?

I got this book for my girlfriend who is an executive chef at a grocery store. She loves this book. It's perfect for her because she has to make large quantities for their hot bar. This book is a text book for the Culinary Institute of America and is not intended for the home cook.

Love it. I'd wish they had one on desserts.

Great volume recipes for higher end foods.

excellent

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Free PDF Arabian Sands

Free PDF Arabian Sands

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Arabian Sands

Free PDF Arabian Sands

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Product details

#detail-bullets .content {

margin: 0.5em 0px 0em 25px !important;

}

Audible Audiobook

Listening Length: 12 hours and 58 minutes

Program Type: Audiobook

Version: Unabridged

Publisher: Naxos AudioBooks

Audible.com Release Date: April 25, 2018

Whispersync for Voice: Ready

Language: English

ASIN: B07CNDLFSB

Amazon Best Sellers Rank:

I read this book when I was much younger and no one knew about this man nor much about Arabia. I was invited to be part of a team that would start an airline for the United Arab Emirates, a rather new country (formally the Trucial Coast- tribes that warred against each other and were Bedu and pearl divers). The airline was called Hamarein Air in about 1976 and was started by one little Bedu named Saif Hamarein. He owned small mini marts all over the Emirates, but especially in Ras al Khaima and Sharjah. he raised money from those to buy a 747!I read this book as I started departing from LAX and since the flight was over 27 hours with a stop in Paris and an over night, I finished it.This man, Sir Wilfred Thesiger was remarkable and although only 29 years old, struck off into uncharted lands even the Bedu did not dare cross. He traveled and lived among the tribes of all the areas he charted and learned amazing things from the nations. Because of him today, we learned much about a peoples unknown to the western world. I often wondered what happened to him and since we did not have computers, there was little way to actually look for him. He seemed to have vanished. But on my second time living among the Emirates in the 1990's, they found him in a mud hut in Africa being cared for by an Ethiopian woman and he had satchels of film never processed from his trips in the 1940's! I own 2 of these unpublished photos of his journeys and had the amazing pleasure of meeting my idol at 90+ years old! I cherish my photo with him. He was a remarkable man who did much to bring us the very news about corners of the earth he was later to regret as it brought westernization to the quiet countries and people he adored.

I'm only about a quarter through this book, and I'm enthralled. Takes you back to another world, before oil riches flowed, to a time when conditions were unrelentingly harsh and unforgiving, where the people were hard and austere, accustomed to a life of great demands and hardships, yet also capable of great courtesy and hospitality. The author explains why he was drawn into the desert and living with the Bedu and describes how the time he spent there was the happiest of his life.Thesiger served as a foreign service officer in Sudan for a number of years as a young man before setting off on his 2 crossings of the empty quarter in southern Arabia. He notes the great abundance of wildlife in Sudan: herds of thousands of elephants, an abundance of lions (he shot 70 himself on hunting trips while stationed there). It's such a sad shame that it's almost all gone now after years of poaching, over-hunting, and civil war. Though apparently there has been some return of these animals on a much smaller scale with some degree of peace in South Sudan.It's hard to imagine that a description of desert life--traveling with camels and how important they were to survival, the daily hardships and rituals of endurance that were just routine, the constant danger--would be fascinating, but it is.Even though Thesiger's travels happened only about 60 years ago, they seem taken from a different era, a much different and wild time. It is, for example, jolting to read that slavery still very much exists in Arabia at this time. And the religious fundamentalism is striking too: for example, a Beduoin is taken aback when Thesiger tells him that in England they have weathermen who can tell you when it is going to rain; the Bedu think that is something only God knows and that it is blasphemy to say otherwise.

This is one of the all time great adventure and travel books. Thesiger describes a world and a lifestyle that is now passed away, but existed not very long ago. He was the last of the British explorers who can nonchalantly describe things like going without water for days at a time as if his local deli had forgotten to include sugar packets with his order of coffee.If you read this book, you should also catch the documentary about Thesiger on the Journey Pictures channel on YouTube. In it, you can hear him, shortly before his death, reflect on his life and adventures. The filmmakers also visit and interview Thesiger's Bedouin companions and contrast their past and contemporary lives. The juxtaposition and contrast is interesting to watch and ponder.

Arabian Sands PDF
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