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Systematic Theology Laminated Sheet (Zondervan Get an A! Study Guides)
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From the Back Cover
Zondervan Get an A! Study Guides Trustworthy information, easy access. Six pages packed with critical information provide an ideal study aid for students and a quick, helpful reference for pastors. Information on the sheets comes from Dr. Wayne Grudem's award-winning Systematic Theology, an introduction with a strong emphasis on the scriptural basis for each doctrine and teaching, clear writing, frequent application to life, and a contemporary approach to subjects of special interest to the church today. No more hunting through textbooks, laboring over self-made study cards, or fumbling with sticky notes. These durable, three-hole-punched, laminated pages provide a quick overview of systematic theology in a handy, at-a-glance format. Great for understanding the often complex doctrines, preparing for exams, refreshing your memory, writing papers, or preparing sermons.
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About the Author
Wayne Grudem is research professor of Theology and Biblical Studies at Phoenix Seminary in Phoenix, Arizona. He holds degrees from Harvard (AB), Westminster Theological Seminary (MDiv, DD), and Cambridge (PhD). He is the author of more than a dozen books including the bestselling Systematic Theology.
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Product details
Series: Zondervan Get an A! Study Guides (Book 5)
Pamphlet: 4 pages
Publisher: Zondervan Academic; Study Guide edition (July 21, 2008)
Language: English
ISBN-10: 0310273196
ISBN-13: 978-0310273196
Product Dimensions:
8.5 x 11.3 inches
Shipping Weight: 1.6 ounces (View shipping rates and policies)
Average Customer Review:
4.8 out of 5 stars
78 customer reviews
Amazon Best Sellers Rank:
#82,246 in Books (See Top 100 in Books)
I purchased this laminated sheet to go with my copy of Wayne Gruden's Systematic Theology. I'm giving the product 5 stars because it does a good job of summarizing the book in just a few pages. If there is not enough information on the sheet for one's needs, then the best thing to do is to buy Grudem's 160 page book Christian Beliefs. But one is not going to find anything better unless one uses a super-tiny font, and then most people would have to buy a magnifying glass to use it, which defeats the purpose of using a laminated sheet. This product works well for me.Wayne Grudem's Systematic Theology is the best modern one volume systematic theology I know of. Bavinck's is excellent, but it is a multi-volume Systematic Theology, and though it has become available in English fairly recently, it is an older work.This laminated sheet is an excellent summary of the very readable tome by Grudem.
I bought this because, (a) I really like Grudem's book on the subject and, (b) I often get questions in my SS class about fairly complicated theological topics which Grudem addresses. This sheet is 3-hole punched and fits in the back of my SS notes notebook. I can easily flip it open if I need to get a quick reminder of (for instance) the communicable and incommunicable attributes of God, or the ordo salutis (order of salvation), etc.I'm not seminary-educated; just a lay-person teaching a SS class. But this reference sheet is like have a semester of seminary at the fingertips when I'm needing a quick reference to organize my thoughts on a biblical topic, or to get a verse reference. (That's another trick- since the sheet is laminated, you can write verse references on it in wet-erase marker that correspond with your current lessons, relevant scriptures, etc.)I highly recommend this reference. It's a great idea in general, and I hope other folks come out with more of these (I'd love one on the TULIP, another on different theological views of creation, another on different protestant teachings on baptism, etc.).
As a relatively "new" Christian, I have been greatly blessed by Dr. Wayne Grudem's Systematic Theology (check the reviews). It truly is a masterful work. Dr. Grudem hits the sweet spot of theological depth while being very readable and easily understood. Well, this week I ordered the Systematic Theology Laminated Sheet, and it is equally good. It's a six-panel laminated foldout of key Christian doctrines and concepts. Sadly, I would venture to say that most even long-time believers wouldn't be able to explain the basic concepts that are so concisely summarized here. It really is a great quick-reference for those that sometimes need to refresh themselves in the basics. Of course it's impossible to condense 1264 pages of theology into six 8 1/2" x 11" pages, but it really does an outstanding job of hitting the essentials (even eschatology).I recommend this very highly.
I have not had the time to thoroughly read this, however, from my first "glances", it appears to be very informative.
I like the gloss covering and the handout is comprehensive
Great for review
My husband is able to go to things in a moment by using this sheet. It is laminated well and holds up to heavy use. It makes it easier for my husband to find things and understand without reading the large book and is less time consuming. Its for the person who has little time.
It took a very long time to get to me, and was not carefully prepared for shipment, but thank God it is not damaged, just a little bent. Looks better than described. It is an quick outline of the major themes in systematic theology so you can brush up and not have to go through the whole book again, unless you want more in depth information then you do. Yet it is a good study guide tool.
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Snake Hunters' Holiday: Tropical adventures in search of bats and the bushmaster
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Product details
Hardcover: 309 pages
Publisher: D. Appleton-Century company, incorporated; 1st edition (1935)
Language: English
ASIN: B00085SIME
Average Customer Review:
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Amazon Best Sellers Rank:
#8,055,754 in Books (See Top 100 in Books)
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The Beast, the Emperor and the Milkman: A Bone-shaking Tour through Cycling’s Flemish Heartlands, by Harry Pearson
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“Absolutely splendid ... full of wonderful things†―BBC Radio 5 Live“Harry Pearson's class and wit were the reason I wanted to start writing in the first place. To read his words on cycling and Flanders, two of the best things in the world, is a joy.†―Ned Boulting“Entertaining†―The Guardian
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About the Author
Harry Pearson has been shortlisted for both the William Hill and the Thomas Cook/Daily Telegraph prizes. Slipless in Settle was the 2012 MCC Book of the Year. The Far Corner has been named as one of the fifty greatest sports books of all time by both the Times and the Observer. His book, A Tall Man in a Low Land is the bestselling English language travelogue about Belgium.
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Product details
Hardcover: 272 pages
Publisher: Bloomsbury Sport (April 9, 2019)
Language: English
ISBN-10: 1472945042
ISBN-13: 978-1472945044
Product Dimensions:
6 x 1.2 x 9.3 inches
Shipping Weight: 1.3 pounds (View shipping rates and policies)
Average Customer Review:
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Amazon Best Sellers Rank:
#292,803 in Books (See Top 100 in Books)
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Lonely Planet Diving & Snorkeling Cozumel (Lonely Planet Diving and Snorkeling Guides), by George S. Lewbel Larry R. Martin
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About the Author
A Lonely Planet Activity Guidebook.
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Product details
Paperback: 100 pages
Publisher: Lonely Planet Publications; 4 edition (September 1, 2006)
Language: English
ISBN-10: 1741048370
ISBN-13: 978-1741048377
Product Dimensions:
5 x 0.4 x 7.8 inches
Shipping Weight: 5 ounces (View shipping rates and policies)
Average Customer Review:
3.1 out of 5 stars
7 customer reviews
Amazon Best Sellers Rank:
#1,820,860 in Books (See Top 100 in Books)
Here are the questions I wanted the book to answer;Where can I snorkel? Free vs. paid admission.Tell me about the various dive shops and where they are located? Certifications, safety records, boats, located in town, in a hotel? Tell me something anything.Who should I rent from for shore diving?Getting certified in Cozumel vs. at home before my trip?Are there hotels/resorts with dive shops that offer certification?At a cost of almost $17 here is what the book gives you:A very thin book that could have easily been included with the lonely planet guide book for Cozumel, not as a standalone dive book for Cozumel.Descriptions of the actual diving sites, not so much for snorkeling.Tips for diving in general.Pictures of fish and and people scuba diving.List of dive shops with zero information; you can get more information on Google maps.
I took this with me this past May to Cozumel, where I went diving. I was happy to be able to read and hi-light the pluses and minuses of the water conditions there. I always order these Lonely Planet books months BEFORE my trip, not only to see if it is really where I want to go, but also as my guide when I am there!They contain, JUST ENOUGH INFORMATION, without overkill. Nice colorful photos, and the end section always makes you educated on the dangers in the ocean as well!
Good discussion of dives
Scam
The book serves all the purposes a diving guidebook should ever serve: it's useful, informative, well-composed and to-the-point, without being with any redundant or obsolete information. Definitely recommended for divers enraptured with Isla Cozumel!
purchased before a drive trip to Cozumel. worth the time to review options before travel.
Good information for divers, but, any snorkeling information was an after thought at best. Island information and Cozumel travel tips were accurate.
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Review
“From babka to breadsticks, Breaking Breads is a definitive guide.”—Food & Wine, The Best Cookbooks for 2016 “A delight to contemplate, offering up utterly creative and beautiful challahs, babkas, rugelach, burekas, and pita, with a small array of savory dips, salads, and condiments at the end. It’s baker porn.”—The Boston Globe, The Season’s Best Cookbooks “Uri Scheft’s new cookbook falls midway between two trends—Old World baking and Israeli cuisine—and the results are deeply satisfying. . . . Scheft’s recipes are fairly simple for a baking book, without the torturously long instructions many traditional methods can include. And there are plenty of sidebars, with tips.”—Los Angeles Times, Our Favorite Cookbooks of Fall 2016 “Stunning. . . . Scheft, the force behind Lehamim Bakery in Tel Aviv and Breads Bakery in New York, has contributed mightily to the canon of bread-focused books not only for his wizard use of Middle Eastern ingredients but also for helping to create such stunning process and technique photography.”—The Washington Post, The Best Cookbooks of 2016 “[Scheft’s] generously portioned recipes for basic doughs (e.g., challah, babka, brioche, flatbreads) lend themselves to endless variation, and general home bakers can use them to produce both simple rolls and dramatic, festive loaves. [The book] explains the dough’s look and feel during all stages of preparation and includes plenty of step-by-step photographs to illustrate more challenging braiding, coiling, and other shaping techniques. . . . An essential modern Middle Eastern baking collection featuring delights such as shakshuka focaccia and chocolate rugelach.”—Library Journal, starred review “No matter your heritage, this collection will expand your horizons.”—Minneapolis Star Tribune “This beautiful book . . . provides a thorough look into the many influences that have shaped the world of Israeli baking . . . full of enough details and photos to encourage even a novice baker to bake.”—Haaretz.com “Drawing from his Israeli heritage, childhood love of fresh breads, and global travels, Uri makes the international classics . . . and lesser-known European, Israeli, and Middle Eastern Breads . . . accessible for the home baker. . . . This cookbook is truly a bread baker’s guide to Europe and the Middle East.”—Bake from Scratch magazine “A bold and beautiful collection of updated classics and playful riffs.”—The Forward “To sample Scheft’s chocolate babka is at once a blessing and a curse: It’ll become an obsession. But thanks to [Breaking Breads] you can make it at home—with the help of step-by-step photograph instructions that ensure babka success.”—TastingTable.com “Uri Scheft is the quintessential Israeli baker. His breads, pastries, and babkas have been blowing my mind since I first ate them on the sidewalk of his bakery in Tel Aviv. This is the book that I have been yearning to read."—Michael Solomonov, author and chef/owner of Zahav "Uri Scheft's reader-friendly instructions, gleaned from a lifetime of baking, lead would-be bakers into the kitchen. I love this book."—Joan Nathan, author of King Solomon's Table “I've been waiting for Uri to reveal the secrets to his incredible babka and chocolate rugelach. He finally reveals them and more in Breaking Breads, which melds Middle Eastern flavors with modern tastes. I'm looking forward to rolling up my sleeves and baking my way through his groundbreaking book.”—David Lebovitz, author of My Paris Kitchen “The ultimate modern guide to the world of global Jewish and Middle Eastern baking. Master baker Uri Scheft shares his craft and knowledge of craveable savory and sweet baked goods, inviting you to make them in your own home.”—Lior Lev Sercarz, author and owner of La Boîte "From challah to kubaneh, burekas to pita, this is the most definitive and important book on Israeli breads and baking."—Einat Admony, author and chef/owner of Taïm and Balaboosta
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About the Author
Uri Scheft is the creative force and co-owner of Breads Bakery in New York City, which gained an immediate cult following when it opened in 2014. Scheft also owns Tel Aviv's Lehamim Bakery, which has been in operation since 2001. Born in Israel to Danish parents, Scheft grew up in both Israel and Denmark and now divides his time between Israel and the United States.
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Product details
Hardcover: 352 pages
Publisher: Artisan (October 18, 2016)
Language: English
ISBN-10: 157965682X
ISBN-13: 978-1579656829
Product Dimensions:
8.8 x 1.8 x 11 inches
Shipping Weight: 3.5 pounds (View shipping rates and policies)
Average Customer Review:
4.5 out of 5 stars
66 customer reviews
Amazon Best Sellers Rank:
#77,652 in Books (See Top 100 in Books)
I wanted to love this book, I did. I even gave it as gifts. It's gorgeous, it's backed by impressive credentials: a famous baker, a beloved cuisine, media hype, and my own bias toward Israeli food, but for the home baker I find it seriously lacking.I've made three recipes so far and all of them were riddled with errors: inaccurate proof times, lack of cohesive shaping instructions, recipes that needed altering in one way or another: too much salt, not enough water, incoherent shaping instructions. This isn't a big deal for the experienced baker, but these kinds of errors are disaster for a less experienced cook. Without prior bread baking knowledge these recipes would not have turned out. We're there any recipe testers??I'll go recipe by recipe. Light brioche was anything but. Proof time was written as 40 min - 1 hour. Note, the recipe includes FROZEN butter. It took over three hours for the dough to warm enough to rise and that was putting it near the fire in the living room. The end result was a slightly dense, overly chewy brioche, a far cry from what I love about brioche: light, airy, pillowy.Focaccia: the instructions manage to be overly verbose and vague at the same time; the amount of shaping and the cryptic instructions on rolling into cylinders multiple times then dimpling kills the beautiful supple pillowyness of focaccia. Again, proof times were seriously underestimated. The flavor was seriously lacking, so next time I'll try his rather confusing instructions on prefermenting part of the dough (there's some mathematical computations to sort this out) but I can't imagine a two hour pre ferment to help much. I'd call that an autolyse rather than pre ferment. The cook times are grossly understated for all three of these breads leading me to wonder if these recipes were tested by home cooks.Lastly, the za'atar pitas. This was the most accurate of the three recipes that I tried. The only problem was the baking instructions to cook two trays at once, rotating part way through. The bottom tray poofed beautifully but did not brown, the top tray browned but didn't rise as they should have had I baked the trays one at a time on the baking stone in the bottom of the oven. Like the other three breads they required 25-30% longer bake times than suggested.These are all minor adjustments that any experienced baker can compensate for but the most glaring problems with the book are layout issues. There are photos throughout without instructions on how to achieve such breads, just eye candy. I feel this failing is widespread in cookbooks today, gorgeous impressive books that wow with photography but fall short in instruction. But the largest problem is how the recipes are written, there is no timeline, no bakers schedule. So you have to read through two, three, four pages adding up proofing times to see how long any particular bread will take. Can it be made in a day, an afternoon, a weekend? You don't know this unless you read through each recipe and with the proof times being wildly inaccurate it's hard to make an educated guess.After making just three breads my book is riddled with notes and adjustments, which is not a good start. I'd suggest this for the experienced baker and I will continue to cook from it, but not with confidence. It's more inspiration, than education.
Most commenters thus far seem a little bit in awe of the beauty of this book, and it is indeed beautiful, but personally, I'm getting tired of the memoir/cookbook/gorgeous photo thing. I look for a book with clear instructions, impeccable proofreading, and interesting recipes.This book mostly supplies those things. But be warned, most of these recipes not only call for but apparently require the use of a stand mixer -- if you don't have one that can handle stiff doughs, don't buy the book. I also found his instructions to be on the skimpy side. Note there is no instruction for the bread on the cover; he only includes a single, simple style of braiding in the book. It's easy to figure out, but I suspect the ring requires more dough, longer braids, and at least possibly a longer baking time. I'd like to be told that rather than have to wonder and experiment myself -- especially for the bread that graces the cover.I am also a little bewildered by some of the proofing times. He says his dough should increase in size by 70 percent after a forty minute proof in a "warm kitchen." Honestly, I think the kitchen would have to be in the upper 90s to achieve that kind of proof, if even then. He does not give temperatures in any event, instead instructing the reader to use "cool" water for example. This is not a huge problem for experienced bakers, but I think he could have given some time/temperature starting points.There also are not a large number of bread recipes, only a few; the remainder is sweets and savory pastries. That's fine, but it is advertised as a bread book and I was hoping for a bit more variety than it offers in that regard.In sum, if all you are looking for is challah, you can find that in many places, including the Internet. If you are looking for a variety of Israeli/Middle Eastern/Jewish flatbreads, don't expect a lot of that here. If you want precise instructions, those aren't here either. If you don't have a stand mixer and aren't about to get one, this book will be of no use to you. But as an introduction to challah and a manual of other sweet and savory baked items, it's pretty good.
I've had this book a couple weeks and only made two things, but both have been wonderful.When my husband and I visited Israel we had the Jerusalem Bagels (we called them sesame breads not knowing their name) and I'd been trying to reproduce them ever since. Close but not exactly was always the result. Now I can make them any time and they are what we remember.To celebrate our 44th anniversary I made the chocolate Babka. It takes time but it really wasn't difficult. A little messy when twisting the loaf together (author warns of this), but for chocolate lovers it's a special treat.
Breaking Breads: A New World of Israeli Baking--Flatbreads, Stuffed Breads, Challahs, Cookies, and the Legendary Chocolate Babka, by Uri Scheft PDF
Breaking Breads: A New World of Israeli Baking--Flatbreads, Stuffed Breads, Challahs, Cookies, and the Legendary Chocolate Babka, by Uri Scheft EPub
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Breaking Breads: A New World of Israeli Baking--Flatbreads, Stuffed Breads, Challahs, Cookies, and the Legendary Chocolate Babka, by Uri Scheft iBooks
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Breaking Breads: A New World of Israeli Baking--Flatbreads, Stuffed Breads, Challahs, Cookies, and the Legendary Chocolate Babka, by Uri Scheft Kindle
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