[Q999.Ebook] PDF Ebook Ted Greene -- Chord Chemistry, by Ted Greene

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Ted Greenes Chord Chemistry was originally published in 1971 and has become the classic chord reference book for two generations of guitarists. Whether you are just beginning to search beyond basic barre chords or are already an advanced player looking for new sounds and ideas this is the book that will get you there. Designed to inspire creativity this book is a musical treasure chest filled with exciting new ideas and sounds.

• Sales Rank: #39273 in Books
• Brand: I.M.P.
• Model: 00-EL02778
• Published on: 1985-03-01
• Released on: 2009-05-29
• Original language: English
• Number of items: 1
• Dimensions: 12.25" h x 9.50" w x .50" l, .71 pounds
• Binding: Paperback
• 112 pages

Features

• Manufactured to the Highest Quality Available.
• With True Enhanced Performance.
• Latest Technical Development.

Most helpful customer reviews

90 of 94 people found the following review helpful.
Systematics of Chord Substitution--Very Helpful
By John Russon
I bought this book in the '70s, when I was trying to be a self-taught rock guitarist. It was initially very helpful because of its basic explanation of chord theory--this really advanced my understanding of music in general and the guitar in particular. It also got me interested in jazz, though I didn't really understand much of what he was talking about. Now I play jazz guitar, and this book has been very helpful to me. The book contains pages and pages of different inversions of different chord types, and when you first open the book you might think this is the point, but it's not. The point of the book is found in the sections on chord theory that follow those diagrams. Here Ted Greene gives a very helpful analysis of the principles of chord substitution--these are the basics of jazz guitar comping (accompaniment) and also solo playing. Along with his discussion of the theory, Ted Greene gives many sample ways of playing the things he's discussing, and these are very valuable chord sequences (worth memorizing). My copy of this book is mostly worn out from years of turning the pages, and I can largely chart my musical education in terms of when I digested various parts of this book. It's a book for serious study, but if you're into that, I recommend it highly. His two volumes on single-note soloing are also extremely helpful.

20 of 21 people found the following review helpful.
Classic book on guitar chords and harmony.
By BJG
If Nicolas Slonimsky wrote a chord book akin to his "Thesaurus of Scales and Melodic Patterns," he would probably come up with "Chord Chemistry." Arguably the most famous of Ted Greene's books, "Chord Chemistry" is deep and intriguing, but also concise and clear. Much like Slonimsky's "Thesaurus," anyone who gets this book will likely spend years mastering the concepts inside.

As with all of Ted's books, "Chord Chemistry" is well organized and logical. More importantly, it makes you want to practice and learn everytime you open it up. It requires self-motivation to get the best results, and those few indefatigable musicians who open it up will notice their knowledge of the guitar neck, chords, and harmony in general will greatly expand. The greatest chapters include chord substitutions, how to play chord melodies, and voice-leading. A certain ability to read music is needed as the chapter on chord melodies provides examples only in musical notation. Anyone who buys this will find the diagrams make sense and are, for the most part, easily readable. The massive "chord reference charts" in the middle of the book are worth the price alone. Here you will find most every inversion, chord form, etc. that you will ever need. And regardless of what some people think, Greene does tell us how to apply these chords and make music with them. This is more than just an encyclopedia of chords, it is in fact a method of mastering harmony on the guitar.

If it seems overwhelming at first, stick with it. "Chord Chemistry" does require a bit of knowledge on jazz and classical harmony. If you don't have a lot of background in the theory involved, get Mark Levine's "Jazz Theory Book" and go through that, and the concepts in this book will make much more sense to you. Still, if you are wary of the theory aspect of it, at least go through the chord diagrams and listen to the beautiful sounds of the examples. Plus, your fretting hand will stengthen considerably from playing all the great chords, especially the ones with the huge stretches!

Overall, if you are curious about playing non-standard chords and want to apply them in interesting and musical ways, get this book. For a different take on chords, get the equally fascinating "Modern Chord Progressions," also by Ted Greene.

38 of 44 people found the following review helpful.
If you purchase one book of guitar chords, this is THE ONE!
By A Customer
Most chord books are encyclopedias promising 10,000 guitar chords. What you get is about 900 in the 12 positions on the neck!

All chords in Chord Chemistry are shown in a single position only. This book has more chords and better explanations of how to learn and use them than any other book I've seen in 35 years of study.

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[R931.Ebook] Download The Kemetic Diet: Food For Body, Mind and Soul, A Holistic Health Guide Based on Ancient Egyptian Medical Teachings, by Muata Ashby

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FASTING Health issues have always been important to human beings since the beginning of time. The earliest records of history show that the art of healing was held in high esteem since the time of Ancient Egypt. In the early 20th century, medical doctors had almost attained the status of sainthood by the promotion of the idea that they alone were "scientists" while other healing modalities and traditional healers who did not follow the "scientific method' were nothing but superstitious, ignorant charlatans who at best would take the money of their clients and at worst kill them with the unscientific "snake oils" and "irrational theories". In the late 20th century, the failure of the modern medical establishment's ability to lead the general public to good health, promoted the move by many in society towards "alternative medicine".

• Sales Rank: #67028 in Books
• Published on: 2000-08-01
• Released on: 2005-10-20
• Original language: English
• Number of items: 1
• Dimensions: 10.50" h x .84" w x 8.00" l, 1.91 pounds
• Binding: Paperback
• 196 pages

About the Author
Muata Ashby holds a Doctor of Philosophy Degree in Religion, and a Doctor of Divinity Degree in Holistic Healing. He is also a Pastoral Counselor and Teacher of Yoga Philosophy and Discipline. Dr. Ashby received his Doctor of Divinity Degree from and is an adjunct faculty member of the American Institute of Holistic Theology. Dr. Ashby is a certification as a PREP Relationship Counselor. Dr. Ashby has been an independent researcher and practitioner of Egyptian, Indian and Chinese Yoga and psychology as well as Christian Mysticism. Dr. Ashby has engaged in Post Graduate research in advanced Jnana, Bhakti and Kundalini Yogas at the Yoga Research Foundation under the direction of Swami Jyotirmayananda. He has extensively studied mystical religious traditions from around the world and is an accomplished lecturer, musician, artist, poet, screenwriter, playwright and author of over 25 books on yoga and spiritual philosophy. He is an Ordained Minister and Spiritual Counselor and also the founder the Sema Institute, a non-profit organization dedicated to spreading the wisdom of Yoga and the Ancient Egyptian mystical traditions.

Dr. Ashby began his research into the spiritual philosophy of Ancient Egypt and India and noticed correlations in the culture and arts of the two countries. This was the catalyst for a successful book series on the subject called "Egyptian Yoga". Now he has created a series of musical compositions which explore this unique area of music from ancient Egypt and its connection to world music.

Most helpful customer reviews

98 of 103 people found the following review helpful.
Kemetic(Afrikan) Holistic Health
By chris jackson
HTP. I would give this book a TEN rating if I could. Sehu Maa has done a tremendous job on this work. This book gives a good background of the holistic background in ancient KMT. Iu-em-htp is referred to in this book as well. The kemetic terms we use for body parts, ailments, mucous, and health conditions are shown. Some of the medical writings are used as examples as well. I strongly recommend this book to upcoming, and experienced healers, especially Afrikans and American born Afrikans. Ankh udja snb Sehu Maa

91 of 102 people found the following review helpful.
Very Misrepresented
By Nicole O
When I first ordered the book, I thought the book was going to discuss the kinds of food and dietary lifestyles (i.e. types of meals, fruits and vegetables) of Ancient Africans. Instead the book was more about detailing their lifestyle (yoga, meditation, prayer, traditions, etc.) and heavily highlighting the dietary problems, primarily of the United States. The only mention of the Ancient Africans "diet" was the suggested green juicing, flaxseed oil, eating fruits and vegetables raw, and eating no meat (including fish or diary products). Once I realized that the book's primary focus was on shaming American eating habits, emphasizing Ancient African spiritual traditions, and constant reminders of what not to eat (versus what to eat), I couldn't help but return the book after reading it for one day. I thought I was going to learn some Ancient African recipes or meal ideas, but was sadly disappointed to learn that no such suggestions existed in the book (or at least none that I found in it). The book really should be titled, "Kemetic Lifestyle" instead of "Kemetic Diet", because the diet part is very misleading if you're searching for a book on Ancient African foods and meals. Would only recommend if you're interested in learning about Ancient African traditions to enhance your spirituality, but would not recommend if you're interested in learning about their dietary habits.

28 of 29 people found the following review helpful.
great book ! very imformative
By jameka
Loveeee this read. If you want to return back to your orginal mind and maintain a healthy life physically, mentally and spiritually pick up this book. Packed with facts, evidence, and reasoning. Very informative. Can't put it down helps me stay grounded and focus on what really matters which is health !

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[N459.Ebook] Ebook Handbook of Environment and Waste Management: Volume 2: Land and Groundwater Pollution Control, by Yung-Tse Hung

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• Sales Rank: #6262798 in Books
• Published on: 2013-10-19
• Original language: English
• Number of items: 1
• Dimensions: 9.80" h x 1.70" w x 6.70" l, 3.75 pounds
• Binding: Hardcover
• 1100 pages

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[H848.Ebook] PDF Download White Nights: A Fyodor Dostoyevsky Short Story, by Fyodor Dostoyevsky

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• Sales Rank: #41288 in Audible
• Published on: 2011-06-02
• Format: Unabridged
• Original language: English
• Running time: 116 minutes

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0 of 0 people found the following review helpful.
Disappointing
By Jack Salem
A disproportionately voluminous number of words between two protagonists in an implausible relationship to tell a simple story with a simple message. Regrettably, it's not profound or illuminating in the way the author wrote, exquisitely, The Brothers Karamazov, The Idiot, Crime & Punishment, etc.

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[Q340.Ebook] Download Ebook The Making of a Chef: Mastering Heat at the Culinary Institute of America, by Michael Ruhlman

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"Well reported and heartfelt, Ruhlman communicates the passion that draws the acolyte to this precise and frantic profession."―The New York Times Book Review

Just over a decade ago, journalist Michael Ruhlman donned a chef's jacket and houndstooth-check pants to join the students at the Culinary Institute of America, the country's oldest and most influential cooking school. But The Making of a Chef is not just about holding a knife or slicing an onion; it's also about the nature and spirit of being a professional cook and the people who enter the profession. As Ruhlman―now an expert on the fundamentals of cooking―recounts his growing mastery of the skills of his adopted profession, he propels himself and his readers through a score of kitchens and classrooms in search of the elusive, unnameable elements of great food.

Incisively reported, with an insider's passion and attention to detail, The Making of a Chef remains the most vivid and compelling memoir of a professional culinary education on record.

• Sales Rank: #213613 in Books
• Brand: Ruhlman, Michael
• Published on: 2009-03-31
• Released on: 2009-03-31
• Original language: English
• Number of items: 1
• Dimensions: 8.27" h x .96" w x 5.44" l, .66 pounds
• Binding: Paperback
• 336 pages

Amazon.com Review
Journalist Michael Ruhlman talked his way into the CIA: the Culinary Institute of America, the Harvard of cooking schools. It had something to do with potatoes a grand-uncle had eaten deacades earlier, how the man could remember them so well for so long, buried as they had been in the middle of an elegant meal. Ruhlman wanted to learn how to cook potatoes like that--like an art--and the CIA seemed the place to go. The fun part of this book is that we all get to go along for the ride without having to endure the trauma of cooking school.

Ever wonder what goes on in a busy kitchen, why your meal comes late or shows up poorly cooked? The temptation is to blame the waiter, but there are a world of cooks behind those swinging doors, and Ruhlman marches you right into it. It's a world where, when everything is going right, time halts and consciousness expands. And when a few things go wrong, the earth begins to wobble on its axis. Ruhlamn has the writerly skills to make the education of a chef a visceral experience.

From School Library Journal
YAAThe Culinary Institute of America is known as "the Harvard of cooking schools" and many of this country's best-known chefs are graduates. Ruhlman enrolled as a student with the intention of writing this book, which begins as a chronicle of the intense, high-pressure grind of classes and cooking. However, it turns into an engrossing personal account as, his every effort critiqued, the author determines to become a student and not just impersonate one. YAs will enjoy Ruhlman's anecdotes about his instructors and his classmatesYsome of whom are still in their teens. The appendix offers a chart showing the course work for associate degrees. This will appeal to anyone aspiring to a career as a chef as well as to those interested in food preparation, presentation, and the restaurant industry in America.APatricia Noonan, Prince William Public Library, VA
Copyright 1998 Reed Business Information, Inc.

From Library Journal
After reading this title, boot camp and law school will seem like child's play. Ruhlman enrolled in the prestigious and expensive Culinary Institute of America (CIA) to get both material for a book and a culinary education. However, the drive and commitment required from day one, the demand for speed and precision, the pressure and perfectionism of the job?all hilariously and touchingly told?immediately erase his writer's detachment. But the tale goes beyond Ruhlman's anecdotes; he describes the curriculum with objective detail, so the reader also learns how a chef makes a flawless stock (and repairs a flawed one at a moment's notice), organizes the cooking station, prepares gourmet meals for crowds, and attains excellence and recognition. The short chart at the end shows the course work for the CIA's associate degrees. An enjoyable read, recommended for most collections and required for aspiring great chefs.?Wendy Miller, Lexington P.L., Ky.
Copyright 1997 Reed Business Information, Inc.

Most helpful customer reviews

98 of 105 people found the following review helpful.
Superior Journalistic Look at a Facinating Subject
By B. Marold
This 1997 second book by journalist Michael Ruhlman is his first of several essays and collaborations in writing about the upper reaches of the American culinary scene. The most fascinating thing about the book is in learning with Ruhlman, as an outsider to the culinary profession, exactly how demanding a job in the culinary arts can be. What is taken as a matter of course by people like Daniel Boulud and Jaques Pepin comes as a surprise to outsider Ruhlman. The surprise is in the commitment to performance which chefs are expected to make to maintain a service to their customers.
The book is a reporting on Ruhlman's taking an abbreviated version of the full curriculum at the Culinary Institute of America (CIA), where only the President of the school and a few select senior instructors know of the author's real role at the school. This means that when the author did attend classes, he attended the full class, from start to finish, and was expected to perform as well as any other student. While the CIA has many of the appearances of a liberal arts college, it is much closer in practice to a trade school. One symptom of this is that the stocks produced by the basic kitchen skills classes are then used by other classes at the school and they are used by each of the four restaurants run by the school for students, faculty, and outside guests. In a sense, this is a mix of trade school and graduate school, where it is expected that no one will do work worthy of a grade less than a B-.
The epiphany that reveals how serious the culinary profession is about uninterrupted service comes early in the first year when the school is hit by a serious snowstorm and the author considers whether or not he should attempt the difficult trek into the school. The great revelation is that the school and the instructor of Ruhlman's class on that occasion did not expect it to be above and beyond the call of duty to make it to class, and they would have not thought twice about lowering Ruhlman's grade had he been a true, full time student.
When I left school, I was surprised at how much easier life at a job was compared to life in school. I am sure that had a lot to do with the fact that I entered a largely intellectual avocation where so much about how things are done and how long they will take can change from job to job and even lowly technicians are give some opening to contribute to setting target dates. Culinary trades are a much different kettle of fish, literally.
In a professional kitchen, the line cook is totally at the mercy of who happens to walk into the restaurant that day, and how many people walk into the restaurant that day, and at what time. The challenge is to prepare so well and exercise one's skills so often that making six or eight different dishes to perfection at a sauté station becomes second nature. Since it is the job of the CIA to teach you how to do that, the classes can be very demanding.
The first 30% of the book covers the introductory class on basic skills and the main character is the instructor of that class. The last 30% of the book covers time spent in two of the CIA's four practice restaurants. The middle of the book covers experiences in specialized classes for Garde Manger, baking, and other specialities. If you do not already know the serious difference between savory cooking and baking, the books chapter describing the baking class will clear this up in a big hurry.
I confess that I am very fond of this type of book. To me it represents a successful presentation of material that reality TV shows can never hope to achieve. The paradigm for this kind of writing is Tracy Kidder's book `The Soul of a New Machine', to which I would favorably compare this work. You should find it doubly interesting if, as I do, you have an interest in the how and why of the culinary arts and personalities.
Very highly recommended.

28 of 28 people found the following review helpful.
What It Really Takes ...
By Valjean
One can probably forgive Michael Ruhlman for being a bit obsessive. This volume pairs with his `Soul of a Chef' to provide a veritable one-two punch of cook training voyeurism; he has covered this field with skill and obvious enthusiasm. Between the two books I doubt he leaves any stone unturned in describing the various joys and horrors of modern culinary indoctrination. I'll also give him visionary credit: this particular book dates from 1997 - a full nine years before Bill Buford published his abused-apprentice tome `Heat', whose success will do doubt spawn dozens of ridiculous imitations.

Anyone writing seriously about chef training now appears almost automatically indebted to Mr. Ruhlman. And no wonder: the premise here is almost too good for any aspiring chef. The author goes undercover posing as a student at the Culinary Institute of America (CIA)--arguably the best culinary training school in the country, if not the world. (Only the teachers and administrators know his true identity and purpose.) The book often reads like cleaned-up notes from his various adventures--and that's really where the attraction lies. If you find being a virtual student at CIA potentially attractive, I suspect you'll love `The Making of a Chef'; Ruhlman not only give you what it's like, he truly gives you how it feels.

A stark example clarifies the emotions involved: apparently the weather during our hero's winter semester at CIA was the worst in years: many feet of snow dumped regularly. (The campus is in the Hudson Valley in New York State). At one juncture Ruhlman ponders not coming in to class--he's expected for an important test--due to the weather. And one of his teachers--after quietly hearing his decision--lets him have it over the phone: "We're different," he said. "We get there. It's part of what makes us a chef." (I strongly suspect Ruhlman chose his title from this exchange.) I was quiet. "We like it that way. That's why this place (CIA) never shuts down. And we're teaching the students this." The author learns quickly from this airing-out: "This is a physical world. The food is either finished at six o'clock or it's not. ... It wasn't simply that excuses were not accepted here--excuses had no meaning at all." (Italics mine.)

The detail here is nothing short of astounding. The cast of characters at CIA--from stock specialists to obsessives on bread cultures--never disappoint because we see what makes them tick and why each believes the work he's doing--and teaching--is important. And by taking us into this world and showing us just how passionate the teachers and students are we--at least those of us who love good cooking--also see its importance. This is a hard world but everyone loves being there. I found the best part of the author's style--and he's no slouch in general--came from the colorful way he showed me where that love come from in each individual he encounters.

Still, `Making' is not perfect. Ruhlman sets out a strict curriculum format--plowing through each semester, each class in chronological order--and never varies, making for a few dull interludes and redundancies. It's not an awful setup, but some variation would have been welcome; the author clearly loves some aspects of his visit (grill station, bread-making) more than others.

Of course, ultimately Michael Ruhlman is not a chef or even a chef-in-training. He's a journalist, and no matter how immersed he becomes in CIA's world we never lose sight of his voyeurism. This perspective has a few downsides, e.g., any tension about failing or even displeasing a teacher has to be conveyed second-hand through his fellow student's experiences. But I found the detachment ultimately very successful. I didn't want to know what's it's like to be a CIA student in the sense of getting inside anyone's head. I wanted to know what rigors must be overcome by anyone to even begin the journey of becoming a top-line chef. And `The Making of a Chef' was a hugely instructive and entertaining guide.

0 of 0 people found the following review helpful.
A Foodie Must
By Patty
What can I say? It's Michael Ruhlman! LOVE THIS BOOK. He writes clearly and keeps your interest so well.

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[Q926.Ebook] Free PDF Psychological Bases of Sport Injuries, by David Pargman

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Since its initial publication in 1993, Psychological Bases of Sport Injuries has been a major reference source for practitioners and graduate students in sport psychology, providing a thorough examination of the psychological aspects of prevention, treatment, and rehabilitation of sport injuries. . . This edition will continue to be a valuable resource for sport psychologists, sports medicine professionals, coaches, and athletes who seek more knowledge and understanding about the complexity of tasks facing injured athletes. from the Foreword by Dr. Burt Giges, clinical professor at Springfield College and president-elect of the Association for the Advancement of Applied Sport Psychology

• Sales Rank: #1254908 in Books
• Brand: Brand: Fitness Information Technology (FiT)
• Published on: 2007-07-30
• Original language: English
• Number of items: 1
• Dimensions: 1.10" h x 8.70" w x 11.20" l, 3.05 pounds
• Binding: Paperback
• 381 pages

Features

• Used Book in Good Condition

Review
Since its initial publication in 1993, Psychological Bases of Sport Injuries has been a major reference source for practitioners and graduate students in sport psychology, providing a thorough examination of the psychological aspects of prevention, treatment, and rehabilitation of sport injuries. . . This edition will continue to be a valuable resource for sport psychologists, sports medicine professionals, coaches, and athletes who seek more knowledge and understanding about the complexity of tasks facing injured athletes. --from the Foreword by Dr. Burt Giges, clinical professor at Springfield College and president-elect of the Association for the Advancement of Applied Sport Psychology

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0 of 0 people found the following review helpful.
Five Stars
By Paco
Everithing was ok

0 of 0 people found the following review helpful.
good product to assist in research
By me
Fast shipping, good product to assist in research.

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[B438.Ebook] PDF Ebook Journey through a Part of the United States of North America in the Years 1844-1846 (Travels on the Western Waters), by Albert C. Koch

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In 1844, Albert Koch, then an obscure but passionate paleontologist, began his remarkable journey. His objective was paleontological exploration, and his travels took him by land and water from Martha’s Vineyard, Massachusetts, to New Orleans and Alabama in search of the gigantic sea serpent, or Zeuglodon. His full, day-by-day, record of his journey was excerpted and published in Germany in 1847. The book, which is extremely rare, is here translated and published in English for the first time.

 

Not only was Koch a passionate scien­tist; he was also a shrewd observer of the social and political scene. His observa­tions are replete with staggering detail, and his impressions given in vivid de­scriptions. An unusual and important contribution to the history of American civilization.

• Sales Rank: #5368516 in Books
• Brand: Brand: Southern Illinois University Press
• Published on: 1972-12-01
• Original language: English
• Number of items: 1
• Dimensions: 8.50" h x .75" w x 5.50" l,
• Binding: Hardcover
• 248 pages

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• Used Book in Good Condition

Language Notes
Text: English, German (translation)

About the Author

Ernst A. Stadler, the translator and edi­tor of this edition, was born in Passau, Bavaria, in 1928, and educated in Ger­many. He is a resident of St. Louis, where he is employed by Anheuser-Busch.

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0 of 0 people found the following review helpful.
Barnum the scientist
By Larry N. Stout
This delightful book provides, as few do, an interesting behind-the-scenes look at a remarkable facet of American history. Of the countless idosyncratical stories that combine to make up what we call Americana, this is among the most interesting from the early nineteenth century.

Albrecht Koch was a successful freelance German bone-hunter in the day of antediluvians; a self-promoted, self-styled scientist; and a showman worthy of P.T. Barnum's envy. Koch, among other pursuits, excavated mastodon bones from springs in the Missouri Ozarks; from these he (mis)assembled a complete sketeton of what he termed the "Missourium", which he sold to the British Museum, who correctly identified the remains as those of a mastodon, reassembled the bones correctly (Koch had the tusks recurved), and have displayed the skeleton in London ever since. This and other episodes combine for a very nice walk in history in the company of a one-of-a-kind man.

Two of Koch's excavated spring deposits were re-excavated in the 70s, revealing wooden planks installed by Koch on the dug-out muck, and providing samples for more sophisticated studies. I myself was privileged to visit the new digs when the scientists were finished, and in the wall of a pit I myself found a small fragment of a mastodon bone; needless to say, that experience made for a greater appreciation of this worthy book, which I heartily recommend to the general reader.

0 of 0 people found the following review helpful.
Interesting look into the past
By Aleforge
Great for doing research on the man, and it is nice to have a look into the mind of someone who lived so long ago.

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Alexander and Nobes: Financial Accounting’s clear writing style and unique international focus is ideal for anyone new to financial accounting or wanting to gain a better understanding of International Financial Reporting Standards.

• Sales Rank: #5932410 in Books
• Published on: 2010-04-15
• Original language: English
• Number of items: 1
• Dimensions: 9.75" h x 1.00" w x 7.50" l, 1.90 pounds
• Binding: Paperback
• 496 pages

From the Back Cover

'This book will be welcomed by students and academics alike. The text is easy to read and well laid out, the case studies are very helpful, and it is supplemented by a good range of quality supporting material'

Christopher Coles, Department of Accounting and Finance, University of Glasgow

 

 

Financial Accounting is the ideal book for anyone with little prior knowledge or new to this subject area. Its clear writing style and unique international focus builds on the success of the previous editions by teaching financial accounting in a way that is not country-specific. This fully updated text uses the International Financial Reporting Standards (IFRS) as its framework to explain key concepts and practices while linking them with contemporary and real-world examples from Europe and beyond.

 

Features

·        IFRS abbreviations and a glossary of terms used in IFRS (and in UK and US accounting) are listed in an accessible way.

·        ‘Activities’ and ‘Why it Matters’ boxes are integrated throughout each chapter in order to challenge students and encourage further study.

·         Extensive exercises at the close of each chapter allow students to check their learning. Answers to some exercises can be found in Appendix D.

·        Separate appendices on double entry book-keeping, the requirements of IFRS and the EU fourth directive allow students to tailor the book to their individual study needs. 

·        The book is fully updated to include changes of the past three years.

·        Updated real-life examples from a wide range of countries give this text a truly international perspective.

·        The text is ideal for undergraduates and MBA students worldwide, taking a first course in financial accounting.

 

For further study visit Financial Accounting’s excellent companion website for additional questions and international accountancy web links at www.pearsoned.co.uk/alexander. Answers to exercises are available to lecturers on the instructor's resource page.

 

David Alexander is Professor of Accounting at the University of Birmingham Business School, England.

 

Christopher Nobes is Professor of Accounting at Royal Holloway, University of London, England. From 1993 to 2001 he was a member of the board of the International Accounting Standards Committee.

 

 

About the Author

David Alexander is Professor of Accounting at the University of Birmingham Business School England.

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