The Fundamentals of SolidWorks 2007 (+ CD-ROM)

David C. Planchard & Marie P. Planchard


  The Fundamentals of SolidWorks 2007 (+ CD-ROM)  David C. Planchard & Marie P. Planchard  Schroff Development Corporation.   Schroff Development Corporation. "The Fundamentals of SolidWorks 2007" is designed for students, educators, hobbyists, and engineers to learn the basic principles of SolidWorks as it relates to the design of the VEXplorer robot. The VEXplorer is a 300 part robot kit manufactured by Innovation First, Inc. and Revell Inc. Innovation first engineers utilized SolidWorks to design the robot. Throughout this book, you will recreate VEXplorer components by developing SolidWorks parts, assemblies, drawings, photo-realistic renderings, analyses, and animations. This book starts out with a basic overview of the concepts and terminology used throughout this book using SolidWorks software. Each chapter addresses key features and tools in SolidWorks. The chapters provide individual short practice tutorials to review the required competencies. All models for the 40+ tutorials are provided on the CD enclosed with the book, along with their solutions....


Wildly Romantic: The English Romantic Poets: The Mad, the Bad, and the Dangerous

  Wildly Romantic: The English Romantic Poets: The Mad, the Bad, and the Dangerous  Catherine M. Andronik  Catherine M. Andronik  книги, книжный магазин, интернет-магазин Catherine M. Andronik...

The Fall of the Soviet Union, 1991 (Monumental Milestones: Great Events of Modern Times) (Monumental Milestones: Great Events of Modern Times)

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Egg

Patrick Mikanowski, Lyndsay Mikanowski


  Egg  Patrick Mikanowski, Lyndsay Mikanowski  Flammarion.   The egg is a basic ingredient used in cuisines across the globe, and it is versatile enough to be used for everything from appetizers to desserts. Forty renowned chefs share recipes that range from traditional-Patrice Hardy's black truffle omelet-to surprising-Pierre Herm?'s raspberry Ispahan tart. Hirohisa Koyama shares his Tamaro Yaki No Tsukuri Kata (rolled omelet), Alain Passard offers up his fried egg in the half-shell, and Wylie Dufresne serves up his unique caviar Flammarion. The egg is a basic ingredient used in cuisines across the globe, and it is versatile enough to be used for everything from appetizers to desserts. Forty renowned chefs share recipes that range from traditional-Patrice Hardy's black truffle omelet-to surprising-Pierre Herm?'s raspberry Ispahan tart. Hirohisa Koyama shares his Tamaro Yaki No Tsukuri Kata (rolled omelet), Alain Passard offers up his fried egg in the half-shell, and Wylie Dufresne serves up his unique caviar "egg roll." Other celebrity chefs such as Thomas Keller, Sam Mason, Dan Barber, and Ferran Adri? whip up eggs for every course in recipes that include Parmesan and Udon Noodle Pan-fried Egg, Egg in Smoked Lapsang Souchon Tea, and Caramel Flan. Grant Symon's masterful photography fills the book with stunning images illustrating the recipes as well as sections on the history and folklore of the egg, tips for storing eggs, suggested kitchen materials, an index of addresses and resources, and humorous proverbs about eggs.......

S'mores: Gourmet Treats for Every Occasion

Lisa Adams


  S'mores: Gourmet Treats for Every Occasion  Lisa Adams  Gibbs Smith, Publisher.   Treats that look and taste gourmet, but are fun and easy to make! Learn about roasting marshmallows, melting chocolate, and how to make dozens of delightful s'mores whether you're outdoors or in the kitchen.  книги, книжный магазин, интернет-магазин Gibbs Smith, Publisher. Treats that look and taste gourmet, but are fun and easy to make! Learn about roasting marshmallows, melting chocolate, and how to make dozens of delightful s'mores whether you're outdoors or in the kitchen....


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The Fundamentals of SolidWorks 2007 (+ CD-ROM). David C. Planchard & Marie P. Planchard . Книги.

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