Resources by Type

Gain a lifetime of experience from the inventor of test marketing and coupon sampling -- Claude C. Hopkins. Here, you'll get two landmark works in one, and discover his fixed principles and basic fundamentals that still prevail today.

By John Caples - Tested Advertising Methods (4th Revised Edition) (1980-06-16)

I was smart enough to earn an honors degree in philosophy from Harvard, but an aptitude test told me to avoid computer programming. I'm sure it was right. But then I designed a learning system for myself that quadrupled my aptitude for learning computer languages. It worked so well for me that I've used it to teach coding to grandmothers, cab drivers, musicians, and 50,000 other newbies.

This is one of the rare books that has influenced presidents, CEOs, educators, and individuals all over the world not only to improve their businesses and careers but to live with integrity, service, dignity, and success in all areas of life. It has had an undeniable impact for the past 25 years--and will no doubt continue to be influential for many more.

Victor Assad uncovers longstanding empirical research from I/O psychologists on how to best match job candidates to jobs and the best of today's digital technology.

On Food and Cooking: The Science and Lore of the Kitchen. On Food and Cooking is the bible to which food lovers and professional chefs worldwide turn for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious.

The food editor of the Los Angeles Times explores the science underlying the art of cooking--discussing such cooking methods as frying, mixing, roasting, boiling, and baking--and presents more than one hundred new recipes and a host of little-known facts about food and the culinary arts. Reprint.

In this captivating memoir, the man whom Julia Child has called �the best chef in America� tells the story of his rise from a frightened apprentice in an exacting Old World kitchen to an Emmy Award_winning superstar who taught millions of Americans how to cook and shaped the nation's tastes in the bargain.

Land of Plenty: A Treasury of Authentic Sichuan Cooking

Follow Steingarten as he jets off to sample choucroute in Alsace, hand-massaged beef in Japan, and the mother of all ice creams in Sicily. Sweat with him as he tries to re-create the perfect sourdough, bottle his own mineral water, and drop excess poundage at a luxury spa.

Larousse Gastronomique: The World's Greatest Culinary Encyclopedia, Completely Revised and Updated

This unusual fictional account, in good part autobiographical, narrates without self-pity and often with humor the adventures of a penniless British writer among the down-and-out of two great cities. In the tales of both cities we learn some sobering Orwellian truths about poverty and society.

Cod, Mark Kurlansky's third work of nonfiction and winner of the 1999 James Beard Award, is the biography of a single species of fish, but it may as well be a world history with this humble fish as its recurring main character.

This all-embracing cookbook offers the full range of dishes, from poultry, meat, fish, rice, beans, and vegetables to eggs, snacks made of corn masa, tacos, turnovers, enchiladas and their relatives, tamales, and moles, ending with desserts, sweets, and beverages.

A deliciously funny, delectably shocking banquet of wild-but-true tales of life in the culinary trade from Chef Anthony Bourdain, laying out his more than a quarter-century of drugs, sex, and haute cuisine'now with all-new, never-before-published material.

Flagship book of award-winning series with more than 1000 pages and 800 illustrations. Would you make 38 versions of creme caramel to find the absolute best version? The editors of Cook's Illustrated did. Along with 20 versions of simple recipes such as coleslaw. Now fully revised and expanded this new edition offers more than 1000 recipes for all your favorite dishes from roast chicken and macaroni cheese to creme caramel and chocolate chip cookies. There are also expanded tutorials on grilling, baking, stir frying and much more.

Jacques P_pin is universally hailed by professional chefs and home cooks as the grand master of cooking skills and methods. Now, his classic seminal work, Jacques P_pin's Complete Techniques, is completely revised and updated with more than 1,000 color photographs and 30% new techniques.

The Deep Learning textbook is a resource intended to help students and practitioners enter the field of machine learning in general and deep learning in particular. The online version of the book is now complete and will remain available online for free.

Welcome to the Cookbook for R. The goal of the cookbook is to provide solutions to common tasks and problems in analyzing data. My book about data visualization in R is available! The book covers many of the same topics as the Graphs and Data Manipulation sections of this website, but it goes into more depth and covers a broader range of techniques. You can preview it at Google Books.

The most important book ever written about persuasion... copywriting... marketing...and human behavior

Teaches you how to write large-scale JavaScript programs that can run in any web browser or on any web server using Microsoft's TypeScript language

This is just a small book, inspired by other free, short, and friendly programming texts such as Alex MacCaw's The Little Book on CoffeeScript. I wrote this book to teach Angular the way I wish I had learned it, and for that reason it aims to be a good introduction to using the library in the context of typical, fast-paced web development work.

Ben Horowitz, cofounder of Andreessen Horowitz and one of Silicon Valley's most respected and experienced entrepreneurs, offers essential advice on building and running a startup'practical wisdom for managing the toughest problems business school doesn't cover, based on his popular ben's blog..

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.