Selasa, 26 Februari 2013

[Y146.Ebook] Fee Download Early Dynastic Egypt [Paperback] [2001] (Author) Toby A.H. WilkinsonFrom Routledge

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  • Published on: 2001
  • Binding: Paperback

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[A148.Ebook] Free PDF Immunohistochemistry: Essential Elements and Beyond (Techniques in Life Science and Biomedicine for the Non-Expert), by Alexander E. Kalyu

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Immunohistochemistry: Essential Elements and Beyond (Techniques in Life Science and Biomedicine for the Non-Expert), by Alexander E. Kalyu

Aimed at both beginners and experienced researchers unfamiliar with the technique, this book provides a concise and easy-to-understand guide to using immunohistochemistry. It identifies the proper place and purpose of each component of immunohistochemistry, emphasizes the components that are of critical importance, and explains the logistics of experimental approaches. Understanding the principles of immunohistochemistry allows for the identification and localization of protein targets and is of crucial use in the following experiments:

 ·         producing transgenic animals

 ·         studying the effects of drug treatments

 ·         electrophysiological studies

 ·         animal surgery

 ·         isolating and differentiating stem cells

 ·         super-resolution microscopy

Immunohistochemistry for the Non-Expert is aimed at a wide audience, including molecular biologists, pharmacologists, immunologists, chemists, cell biologists, physiologists, and researchers involved with animal anatomy studies.

  • Sales Rank: #4174098 in Books
  • Published on: 2016-03-25
  • Original language: English
  • Number of items: 1
  • Dimensions: 9.21" h x .31" w x 6.14" l, .0 pounds
  • Binding: Hardcover
  • 85 pages

From the Back Cover

Aimed at both beginners and experienced researchers unfamiliar with the technique, this book provides a concise and easy-to-understand guide to using immunohistochemistry. It identifies the proper place and purpose of each component of immunohistochemistry, emphasizes the components that are of critical importance, and explains the logistics of experimental approaches. Understanding the principles of immunohistochemistry allows for the identification and localization of protein targets and is of crucial use in the following experiments:

 ·         producing transgenic animals

 ·         studying the effects of drug treatments

 ·         electrophysiological studies

 ·         animal surgery

 ·         isolating and differentiating stem cells

 ·         super-resolution microscopy

Immunohistochemistry for the Non-Expert is aimed at a wide audience, including molecular biologists, pharmacologists, immunologists, chemists, cell biologists, physiologists, and researchers involved with animal anatomy studies.

About the Author
Alexander E. Kalyuzhny graduated in 1981 from the Biological Department of the Saratov State University in Russia. After graduation, he performed research on the effects of narcotic drugs on the morphogenesis of early embryos, which he defended as his Ph.D. thesis in 1987. In 1992, Dr. Kalyuzhny was invited to join the Department of Pharmacology at the University of Minnesota (USA), where he is currently affiliated with the Department of Neuroscience. He is the author of 31 papers in peer-reviewed journals and 16 book chapters, and has served as the editor of 3 books (Humana Press/Springer). He is also the editor-in-chief of the open-access journal Cells. 

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Senin, 18 Februari 2013

[A343.Ebook] Fee Download Modernist Cuisine at Home, by Nathan Myhrvold, Maxime Bilet

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What can you make for dinner?

Modernist Cuisine is an interdisciplinary team in Bellevue, Washington, founded and led by Nathan Myhrvold. The group includes scientists, research and development chefs, and a full editorial team all dedicated to advancing the state of culinary art through the creative application of scientific knowledge and experimental techniques.

Change the way you think about food: Modernist Cuisine at Home opens up a new world of culinary possibility and innovation for passionate and curious home cooks. In this vibrantly illustrated 456-page volume you'll learn how to stock a modern kitchen, to master Modernist techniques, and to make hundreds of stunning new recipes, including pressure-cooked caramelized carrot soup, silky smooth mac and cheese, and sous vide, braised short ribs. You'll also learn about the science behind your favorite dishes, what's really happening when you roast a chicken, and why pressure cookers are perfect for making soup.

  • Sales Rank: #18820 in Books
  • Brand: Brand: The Cooking Lab
  • Published on: 2012-10-08
  • Released on: 2012-10-08
  • Format: Large Print
  • Original language: English
  • Number of items: 1
  • Dimensions: 13.70" h x 2.60" w x 11.10" l, 10.35 pounds
  • Binding: Hardcover
  • 456 pages
Features
  • Used Book in Good Condition

Review
Modernist Cuisine at Home is destined to change the way we cook—and the way we use recipes. For all of us who cook regularly, this book opens up a whole new world of possibilities. It is full of insights that encourage us to try something new, and that teach us something on every single page. --Martha Stewart

Modernist Cuisine at Home offers useful techniques and solutions that expand our abilities, and it provides us with a practiced and thorough understanding of why things happen the way they do. Most importantly, it ignites a curiosity within and compels us to ask ourselves not "What should we make for dinner?"; but rather, "What can we make for dinner?" --Thomas Keller

...Nathan Myhrvold and his team, responsible last year for the food-publishing triumph of the decade, the six-volume Modernist Cuisine, have now scaled down and domesticated many of the advanced techniques... Of these, sous vide cooking is the most likely to find a place in the home kitchen, as it has in mine, and Modernist Cuisine at Home treats the subject in glorious detail. --Jeffrey Steingarten, Vogue

About the Author

Nathan Myhrvold, founder of The Cooking Lab, coauthor of Modernist Cuisine: The Art and Science of Cooking and Modernist Cuisine at Home, and author of The Photography of Modernist Cuisine, has had a passion for science, cooking, and photography since he was a boy. By the age of 13, Nathan had already cooked the family Thanksgiving feast and transformed the household bathroom into a darkroom.

Myhrvold holds a doctorate in theoretical and mathematical physics as well as a master's degree in economics from Princeton University. He holds additional master's degrees in geophysics and space physics and a bachelor's degree in mathematics from the University of California, Los Angeles. At Cambridge University, Myhrvold did postdoctoral work with Stephen Hawking in cosmology, quantum field theory in curved space-time, and quantum theories of gravitation, all before starting a software company that would be acquired by Microsoft.

As his career developed, he still found time to explore the culinary world and photography. While working directly for Bill Gates as the chief technology officer at Microsoft, Nathan was part of the team that won the Memphis World Championship Barbecue contest; he worked as a stagier at Chef Thierry Rautureau's restaurant Rover's, in Seattle; he then took a leave of absence to earn his culinary diploma from École de Cuisine La Varenne, in France.

Nathan retired from Microsoft in 1999 to found Intellectual Ventures and pursue several lifelong interests in photography, cooking, and food science. During this time, some of his photographs were published in America 24/7 (DK Publishing, Inc., 2003) and Washington 24/7 (DK Publishing, Inc., 2004). Unable to find practical information about sous vide cooking, he decided to write the book he felt was missing; one that provided a scientific explanation of the cooking process, the history of cooking, and the techniques, equipment, and recipes involved in Modernist cooking. Inspired by this void in cooking literature, he decided to share the science of cooking and wonders of Modernist cuisine with others, hoping to pass on his own curiosity and passion for the movement.

In the process of creating his first book, Nathan founded The Cooking Lab, hired an interdisciplinary team that included scientists, research chefs, and writers, and published the much-acclaimed six-volume, 2,438-page Modernist Cuisine: The Art and Science of Cooking, in 2011. That set was followed by Modernist Cuisine at Home, in 2012, which applies the insights of the original book in a format designed for home cooks. In 2013, he wrote The Photography of Modernist Cuisine, and The Cooking Lab partnered with Inkling to publish the Modernist Cuisine at Home app.

Maxime Bilet received a BA in creative writing, literature, and visual arts from Skidmore College. Bilet then graduated with highest honors from the Institute of Culinary Education in New York. He completed a stage at Jack's Luxury Oyster Bar and was quickly hired to the head chef position there by Jack Lamb. Moving to London, he accepted a stage with Heston Blumenthal's development team at The Fat Duck. Just prior to joining the culinary team as head chef for recipe research and development at The Cooking Lab, Bilet trained as sous chef to open the London branch of Auberge de L'Ile. In 2011, Bilet was named to Forbes Magazine's 30 Under 30 list in the category of Food and Wine.

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780 of 793 people found the following review helpful.
The Holy Grail of the Foodie-at-Home-Chef
By Seth A. Ratner
For those of you that don't want to read the silly-long review I wrote, scroll down to "BOTTOM LINE" for the important stuff.

I'll start with a disclaimer: Do not buy this book until you are familiar with the original "Modernist Cuisine." By that I do not mean you need to own that set first (quite the opposite, this is the stepping stone to the full set), but you should understand that it encompasses a style of cooking that can be crudely summarized as "cooking for scientists" or "how to make dinner in a laboratory." Once you know what you're getting into, decide if it's worth around $140 of your hard-earned cash.

Now, on to the good stuff. For those of you who salivated for a year, wishing you could justify buying "Modernist Cuisine" but knowing you wouldn't be able to use it to it's full potential (like me), your prayers have been answered! "Modernist Cuisine" made headlines (in the Food and Travel section) for:
1. Deconstructing the science of cooking rather than just listing recipes
2. Focusing on modern methods of preparing foods using tools such as combi ovens, sous vide setups, emulsifiers, etc
3. Including some rather stunning photography of the equipment and ingredients within

I am happy to say that all three are present in the "at Home" version. First, "Modernist Cuisine at Home" (MCAH hereafter) introduces a consolidated set of kitchen tools and gadgets that the home chef can reasonably afford. Don't have the funds for the laboratory-grade centrifuge featured in "Modernist Cuisine?" No problem. Not only does MCAH omit the prohibitively expensive tools from its recipes, but many of them are the same recipes found in the original, redone for the home cook. MCAH even goes as far as offering several options at varying price ranges for the equipment used within.

The same goes for the ingredients. MCAH mostly does away with the laundry list of exotic spices and chemicals featured in many "modernist" cookbooks and instead relies on ingredients you can find either at the local grocery store, or in reasonable quantities online. For the ingredients you are probably less familiar with (malic acid? agar agar?) there is a two-page spread detailing what each does, where it comes from, and what it costs. In many cases, the recipes will list alternatives if you choose not to add their recommendations to your shopping list.

Much like Modernist Cuisine, MCAH explains some of the science behind the various cooking techniques, but at a beginner's level. Each recipe includes a blurb about what's going on inside the pot (so to speak), and almost all of them include multiple variations at the end, allowing for a wide variety of options. This is especially useful for people new to the idea of sous vide cooking, as MCAH does a great job explaining exactly how it works, and how to make it work for you.

How has it taken me this long to get to the photography? Stunning, just as in "Modernist Cuisine". I don't know how they did it, but every picture is suitable for framing. Equipment has been dissected to yield amazing looking cross-sections used in explaining how the various tools function. And get this: included in the back are four prints from MCAH you can frame. I had no idea until they fell out while I was reading, but they are every bit as beautiful as the photos inside, and I dare say will look better on the walls of a kitchen than the usual crap paintings of grapes or farms or cows that people seem obligated to put up these days.

If it seem like I'm gushing, it's because I am. Any home cook who has jumped into sous vide cooking has probably experienced the frustration I have with cookbooks dedicated to the style. You have Douglas Baldwin's "Sous Vide for the Home Chef," which, while great for it's temperature charts (and the fact it came out before anything else was available) is too simple for anyone looking to expand their horizons into restaurant-quality preparations (French Laundry, anyone?). And on the other end of the spectrum is Thomas Keller's "Under Pressure," which, while exquisite in creativity and detail, is geared completely towards the restaurant chef (which he warns in the forward), both in scale and complexity. Even the original "Modernist Cuisine", while featuring more accessible recipes than "Under Pressure", still excluded the home cook from about half of it's contents due to equipment or ingredient limitations. MCAH is the first book that features sous vide in a way that the home cook can learn and excel at, while also creating dishes that will blow the guests away. Seriously, the stuff you can make from this book looks like it belongs on the set of Iron Chef.

BOTTOM LINE:

This is a "modern" (or Modernist) cookbook, so the recipes inside are going to be closer to what you'd find in a restaurant that uses an obscure adjective for it's title rather than what you'd see in your grandmother's kitchen. If the idea of cooking a beautiful cut of salmon in a Ziploc bag seems blasphemous, or using a digital scale instead of an elephant-shaped measuring cup is akin to high treason, you may not be ready to make the jump. But if you want to learn how modern cooking styles can produce amazing taste and presentation in your kitchen (while removing much of the uncertainty and variation that traditional high-heat methods entail), this is the book for you.

PROS:

- Currently the best book available for home sous vide setups
- Delicious recipes using accessible ingredients for breakfast, lunch, dinner, and dessert. Meat, Poultry, Fish and Veggies. Even has a few vegan options inside.
- Teaches the "why" of cooking, not just the "how"
- Stunning photography, and great step-by-step images for most of the recipes
- Comes with a separate water-resistant "kitchen manual" with every recipe inside so you can keep the gorgeous main-book away from the messiness of the kitchen.
- Comes with 4 prints you can frame in your home. Or not.
- Even though the recipes are designed using ingredient weights, approximate volume measurements are included
- Well constructed. You could easily beat an intruder to death with this book if you caught him stealing your sous vide setup
- Even has the bookmark ribbon you see in bibles, which fits, since this has become my new kitchen bible.

CONS:

- Though it says "at Home" in the title, your average kitchen will most likely lack some of the basic tools used in many of the recipes. At a minimum, you will need a digital scale, Sous Vide setup, a pressure cooker, and a whipped cream siphon. MCAH will help you in your quest to acquire those tools, but you should commit to expanding your kitchen arsenal if you plan to use this book to it's full potential.
- There are no calorie counts on these recipes, and in some cases if there were, it would take scientific notation to fit on the page. This is not a diet book, this is a book dedicated purely to creating the most delicious food possible at home. When you get to the page about deep-frying a hamburger, you'll understand what I mean.
- $140 (or whatever they charge now) isn't chump change, and for most people the new equipment will add to the cost.
- The sandwich on the cover does not actually levitate when you make it at home.
- Does not mow the lawn while you aren't using it.

Feel free to ask any questions in the comments. I am in no way affiliated with the producers of this book, though I would consider trading my first-born for a chance to work in their kitchen. Your Mileage May Vary.

EDIT - 6 Oct 2015: Three years later and I still love this book. I not own the full-fledged Modernist Cuisine: The Art and Science of Cooking, but I'm always going back to this one. Take the leap!

181 of 187 people found the following review helpful.
The Joy of Cooking has found its successor!
By Anonymous
First: A disclaimer. I have no connection with the authors of this book or the publishers. As a matter of full disclosure, I have been a cook for over thirty years, and I majored in Biology, so scientific terms don't scare me. My motto is: if someone else can do it, so can I.

Now for the review: The problem with most cookbooks is they do not provide the cook with a reasonable starting point from which to make excellent cuisine. I remember the days when I used to struggle to try to make recipes from Larousse Gastronomique and Joy of Cooking that were spectacular, but that end always seemed to elude me. I never felt as though I prepared a meal- ANY meal which rivaled or surpassed that of my favorite restaurants. Those cooks in the high end restaurants knew things that I didn't know, and used equipment I had never seen, let alone used. Well, that is no longer the case. I picked up the original tome (Modernist Cuisine) and extracted from it the recipes I could do in my kitchen at home, and at once realized that there was a whole world of phenomenal food out there, waiting to be tasted.

I cooked chicken breast sous vide (using a Rube Goldberg contraption I have since replaced with the SousVide Supreme) and the breasts were done perfectly, with all the delicate tastes intact. Wild duck breasts that had been lying in the back of my freezer because I knew they would taste like cardboard? They were the best poultry I had ever tasted. With those two successes under my belt, it was on to fish! I live in Florida, and so am fussy about my fish. My first foray was into cobia, and that dish, on that day, was the best fish I have ever tried, let alone made. And so on. Best green beans. Best carrots. Best risotto. Best salmon. You get the idea...

After getting sous vide under my belt, then I started playing with other techniques. Spherification is a blast, and I modified a technique from Thomas Keller's Under Pressure to make watermelon and mango 'egg yolk' "Steak Tartare", which was a huge hit with my guests. I just had the best carrot soup of my life, with the recipe taken from MCAH, which uses caramelization techniques well known to pros, but heretofore unknown to me (it involves a pressure cooker). Making classic sauces takes an hour or so, instead of many, many hours.

This is not a book for everyone, because not everyone really, really likes food. Or likes being able to create things in their own kitchen that far surpass their local restaurants. If food is just fuel, forget about MCAH. If, on the other hand, you have a part of your mind that remembers special meals, remembers certain dishes of their past with pleasure, and likes to savor their food, rather than gulping it down so you can watch the 7:00 Seinfeld reruns, this is the book for you. It is the first book that goes beyond- far beyond- what Erma Rombauer started all those years ago with The Joy of Cooking. The new millenium put self publishing in our hands (faceBook) and video distributing (YouTube) and reporting (Twitter), and now, in this age of paradigm shifts, we have world-class cuisine in our own homes. It's crazy, but it's cool.

91 of 100 people found the following review helpful.
THE book for the home cook seeking to get the most out of equipment and ingredients.
By Njål Andersen
Modernist Cusine at home is a fantastic book demonstrating how to use the science in a home environment. It is a practical guide to "how to get it done"; whereas the original Modernist Cuisine goes in details on why and takes no short cuts and makes no compromises. In short, it is the volume which pulls the first set together for those without an extensive professional kitchen and unlimited access to ingredients and equipment.

The focus of the book is on techniques and use of equipment which are new or recently had a renaissance. Favorite equipment includes pressure cooker, water bath / CVAP oven and vacuum sealer. As many do not have a water bath and vacuum sealer, makeshift alternative solutions are given. Common to the equipment is that their best use can often be explained by science, thus taking the guesswork out of the equation.

The sections focus on common dishes, such as pizza, burgers, steaks, roast chicken, salmon, vegetables and pies. Many of the recipes offer alternative variations, encouraging the cook to use the fundamental technique while creating their own dishes. By using the on common dishes, it becomes more clear how the techniques can then be applied to many other tried, tested and true recipes.

The book is not meant as an entry level cook book for someone who needs to learn some tricks to keep themselves fed. It is geared towards those who want to learn how to make the most out of available tools and characteristics of various foods, and raise the flavor to a new level. Although in no way necessary, it is my belief this book will inspire more to buy the first set, so as to gain a deeper understanding.

The book keeps the extremely high standard for food photography, a pure delight to look at, also making it a great book for the coffee table!

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Selasa, 12 Februari 2013

[A684.Ebook] Fee Download Diversity in Organizations: A Critical Examination, by Cedric Herring, Loren Henderson

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Diversity in Organizations: A Critical Examination, by Cedric Herring, Loren Henderson

Diversity in Organizations: A Critical Examination, by Cedric Herring, Loren Henderson



Diversity in Organizations: A Critical Examination, by Cedric Herring, Loren Henderson

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Diversity in Organizations: A Critical Examination, by Cedric Herring, Loren Henderson

Diversity in Organizations argues that ensuring a diverse workforce composition has tangible benefits for organizations. Rather than relying on touchy-feely arguments, Herring and Henderson present compelling evidence that directly links diversity to the bottom line.

Readers will learn:

  • How and why diversity is related to business performance
  • The impact of diversity training programs on productivity, business performance and promotions
  • The biggest mistakes in diversity management, and how to avoid them
  • What can be done to make diversity initiatives more effective and politically palatable
  • How to measure success in diversity initiatives in rigorous, non-technical ways to achieve desired results

Presented accessibly, without shying away from the contentious aspects of diversity, the book also provides concrete advice and guidance to those who seek to implement diversity programs and initiatives in their organizations, and to make their companies more competitive. Students taking classes in diversity, human resource management, sociology of work, and organizational psychology will find this a comprehensive, helpful resource.

  • Sales Rank: #838632 in Books
  • Published on: 2014-08-20
  • Released on: 2014-08-05
  • Original language: English
  • Number of items: 1
  • Dimensions: 9.00" h x .54" w x 6.00" l, .0 pounds
  • Binding: Paperback
  • 238 pages

Review

"This logical, well-structured, and timely book provides an insightful and fresh approach to understanding the cultural and gender diversity issues essential for more effective workplace management. Its in-depth explorations of important issues, and engaging organizational illustrations make it an invaluable resource for academics and practitioners." - Kajal Sharma, Senior Lecturer, University of Portsmouth, UK

"This groundbreaking book provides a clear, concise, and critical review of debates about racial, gender, and class diversity in organizations. Herring and Henderson's critical examination is not only theoretically informed, but also bridges research with concrete strategies useful for practitioners, managers and policy-makers." - Phillip J. Bowman, Professor, University of Michigan, US

"Herring and Henderson persuasively explain the need for a very sophisticated approach to workplace diversity. Acknowledging the need for evidence-based information, these authors carefully link their conclusions to highly rigorous studies. I highly recommend this book." - Alison M. Konrad, Professor, Ivey Business School, Western University, Canada

"Diversity in Organizations succeeds at striking a rare balance between discussing diversity in theory and in practice. Herring and Henderson use the latest research to provide cutting edge, practical strategies for achieving diversity and creating equitable and inclusive organizations. This is a must-read book for any serious student, scholar, or practitioner interested in issues of diversity." - Joyce M. Bell, Assistant Professor, University of Pittsburgh, US

About the Author

Cedric Herring is a Professor in the Language, Literacy, and Culture PhD Program at the University of Maryland, Baltimore County and a former Professor of Sociology and Public Policy at the University of Illinois at Chicago. He has published 8 books and more than 70 journal articles on such topics as diversity, social policy, labor force issues and policy, and stratification and inequality

Loren Henderson is an Assistant Professor in the Department of Sociology and Anthropology at the University of Maryland, Baltimore County. Her research has focused on racial and gender disparities in health outcomes, race, class, gender, sexuality, and the changing meanings and controversies surrounding diversity

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Senin, 11 Februari 2013

[R698.Ebook] Download PDF VW Beetle & Karmann Ghia 1954 through 1979 All Models (Haynes Repair Manual), by Ken Freund, Mike Stubblefield, John H. Haynes

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VW Beetle & Karmann Ghia 1954 through 1979 All Models (Haynes Repair Manual), by Ken Freund, Mike Stubblefield, John H. Haynes

Haynes disassembles every subject vehicle and documents every step with thorough instructions and clear photos. Haynes repair manuals are used by the pros, but written for the do-it-yourselfer.

  • Sales Rank: #85379 in Books
  • Brand: Haynes
  • Published on: 1991
  • Original language: English
  • Number of items: 1
  • Dimensions: 10.63" h x .75" w x 8.25" l, 2.00 pounds
  • Binding: Paperback
  • 240 pages
Features
  • Step-by-step procedures
  • Easy-to-follow photographs
  • Based on a complete teardown and rebuild
  • Complete troubleshooting section
  • Color Sparkplug Diagnosis Page

About the Author
Haynes offers the best coverage for cars, trucks, vans, SUVs and motorcycles on the market today. Each manual contains easy to follow step-by-step instructions linked to hundreds of photographs and illustrations. Included in every manual: troubleshooting section to help identify specific problems; tips that give valuable short cuts to make the job easier and eliminate the need for special tools; notes, cautions and warnings for the home mechanic; color spark plug diagnosis and an easy to use index.

Most helpful customer reviews

0 of 0 people found the following review helpful.
Wouldn't be without a Haynes manual for whatever vehicle I own.
By Ugadano
Buy all brands of repair manuals for your vehicle, there may be a description in one or photo that clears up confusion in the other. Very useful if you do any of your own maintenance and minor, medium and even major repairs. Have bought Haynes manuals for every vehicle I've owned, but get the others too. They will end up supplementing each other equally! For VW be sure and get How To Keep Your Volkswagen Alive as well.

2 of 2 people found the following review helpful.
An Oldie byt a Goody
By Ken Greenwald
This book covers VW Bug repairs from the 60s to the 70s. If you own a VW Bug from that period you will find a great deal of relevant information on how to fix your Bug yourself. Complete with easy explanations and clear photographs showing you every step, this is a gem of a book for do-it-your selfers.
There are other books available, some excellent, some confusing and not very good. But the Haynes VW Repair Manual is one of the best. I would still recommend that you have this book on hand as well as one or two other VW Bug repair manuals. This way you can cope with every repair problem from every angle.

1 of 1 people found the following review helpful.
Not The Same
By racline98
I borrowed a copy of this Haynes manual with the same Title, Haynes Book Number, and ISBN number. I liked it so I decided to buy a copy for myself. When I received this book, I found it was different because it did not contain most of exploded views as the borrowed copy and there were about 30 - 40 less pages. My guess is that Haynes wanted to reduce their publishing cost. The seller met all of my expections.

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