Download Time to Get Tough: Making America #1 Again, by Donald J. Trump

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Time to Get Tough: Making America #1 Again, by Donald J. Trump

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From the Inside Flap

From Donald J. Trump’s Time to Get Tough“I love America. I’m saddened by what I see happening to our country. We’re being humiliated, pushed around, disrespected, and badly abused. Obama was a leftist experiment that has failed and gone horribly wrong, and everyone knows it. Even friends of mine who voted for the guy privately admit that he’s been a huge disappointment. We cannot afford four more years of this mess. Our children’s futures are on the line—and we have to come through for them. We have to get tough so that our country can be great again.”

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From the Back Cover

From Donald J. Trump’s Time to Get Tough?I love America. I’m saddened by what I see happening to our country. We’re being humiliated, pushed around, disrespected, and badly abused. Obama was a leftist experiment that has failed and gone horribly wrong, and everyone knows it. Even friends of mine who voted for the guy privately admit that he’s been a huge disappointment. We cannot afford four more years of this mess. Our children’s futures are on the line?and we have to come through for them. We have to get tough so that our country can be great again.”

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Product details

Hardcover: 256 pages

Publisher: Regnery Publishing; First Edition edition (December 5, 2011)

Language: English

ISBN-10: 1596987731

ISBN-13: 978-1596987739

Product Dimensions:

6.2 x 0.8 x 9.2 inches

Shipping Weight: 14.4 ounces (View shipping rates and policies)

Average Customer Review:

4.5 out of 5 stars

596 customer reviews

Amazon Best Sellers Rank:

#502,633 in Books (See Top 100 in Books)

I always wondered how I would deal with international politics and war. Trump provides some simple, common sense, easy to understand solutions. Like the war in Iraq. The U.S. was their police for them and we did it for free. If we do decide to fight other people's wars for them, they should at least pay us for our services. Instead we walked away with thousands of dead soldiers and a huge debt we have yet to pay. Bush really blew it there. The book is short with a large portion of it dedicated to citations and references.

The news media is so full of false propaganda about Donald Trump, that it is hard to learn what he really thinks and wants to do. I consider myself politically neutral and my interests are simply learning the truth without bias. When the news media is so obviously one-sided, in their reporting about Trump, yet he gets elected anyway, then there is obviously a side to Trump we are not hearing.When it comes to established journalistic values, the principle of reporting the facts neutrally and equally from both sides of the argument has been totally ignored in the main-stream media. When the "news" is so obviously and blatantly one-sided, you can only call it "propaganda" and that is when many people disregard the bias and look for facts that are being kept from them. It is always best to go to the original sources and what could be more original than to read what Trump himself says about what he would do as president.This book was originally written in 2011 and has been updated for 2016 (at least in the Kindle edition that I read). Of all the books Trump wrote, this is the most relevant to his job as president. In my opinion, everybody interested in American politics should read this. Those on the left should read this so that they can better understand who they are up against, while those on the right can learn a lot more about what Trump really stands for. This book is educational to all, irrespective of your politics. It also makes you realize just how false the news media has been reporting on him.Trump candidly explains his views on a wide range of current topics and explains his views on topics like global-warming, the wars constantly being waged, Obamacare, how he wants to get America back to work. That he does not want to cut the world off from trading with the USA, he just wants fair-trade. This book really gives you a good impression about how Trump thinks and it allows you to understand better his actions, today.I certainly do not agree with everything he does, but I do value learning how he really thinks in a way untainted by those who want to destroy him. This book helps to balance out the bias against him.So where can you find more balanced news? In my opinion, you can forget most of the main-stream media. The website "Global Research" has a lot of balanced academically backed reports, they are a lot more neutral than most. If you have not yet looked at "RT," then give them a try. They are constantly being accused of being the "Russian Propaganda" channel, but in my opinion, they are much more neutral and do report both sides of the argument. I have been heavily fact-checking all news media and I have yet to see a report on RT that was not accurate, based on the information available at the time. Their bias is that they also report the Russian point-of-view as well as that of the west. No wonder that those that constantly want to attack Trump are afraid of RT that is simply reporting the facts and pointing out the biased reporting in other media.Let me point out that I am British and had no vote in the US elections. I have no affiliation with any political party or news media organization. I am simply interested in having a balanced fact-based world view.

Donald Trump lays out his vision of what is right and wrong in the US and how to fix what is wrong. While this book was written 7 years ago, Trumps beliefs have not substantially changed nor have his solutions. This is a good book to read to understand what President Trump is doing and why he is doing it.

Written back in 2011, Trump was putting forth the same critical issues then that he is now. America First!

Everyone has their panties all bunched up over Trump and what they think he is doing. This book is not new it has been out for a while, but if you read it and understand all his talking points is will show you exactly what he is doing. He has been telling everyone & writing about it for some time now and the MSM acts so shocked about his actions. A great book for anyone that wants to understand what’s going on.

Love the Donald!

Ok.. MAGA message as predicted.., We do need to have a healthier economy of we want to succeed. When we are stronger we can then help others more efficiently.

In this book Donald Trump explains what he is doing as President & why it is good for America. I highly recommend this book to everyone especially “Trump haters”. The media has convinced you President Trump is an “out of control idiot”. This book dispels those ideas and makes a reasonable person appreciate what the President is accomplishing for us and our children.

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Free PDF Torture GardenBy Octave Mirbeau

Free PDF Torture GardenBy Octave Mirbeau

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Torture GardenBy Octave Mirbeau

Free PDF Torture GardenBy Octave Mirbeau

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"To the priests, the soldiers, the judges, to those people who educate, instruct and govern men, I dedicate these pages of Murder and Blood." There is an allegory about the hypocrisy of European 'civilisation' and about the 'Law of Murder'. There is also a denunciation of bloody French and English colonialism and a ferocious attack on what Mirbeau saw as the corrupt morality of bourgeois capitalist society and the state, which he believed were based on murder. Little seems to have changed since then and his indictment could just as well be directed at the horrors of the Nazi regime or more recent events in Abu Graib and Guantanamo Bay. www.victorian-erotica.org

• Sales Rank: #1938916 in Books
• Published on: 1899-06-01
• Original language: English
• Number of items: 1
• Dimensions: 8.50" h x .29" w x 5.50" l, .34 pounds
• Binding: Paperback
• 128 pages

About the Author

Octave Mirbeau (1848-1917) was a French playwright, journalist, novelist, and staunch supporter of the anarchist cause in France. His work was influenced by many, especially Moliere and Dostoyevsky. He was also a lover of art and was one of the earliest supporters of Van Gogh, Pissarro, and Rodin.

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Ebook Salumi: The Craft of Italian Dry Curing, by Michael Ruhlman

Ebook Salumi: The Craft of Italian Dry Curing, by Michael Ruhlman

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Salumi: The Craft of Italian Dry Curing, by Michael Ruhlman

Ebook Salumi: The Craft of Italian Dry Curing, by Michael Ruhlman

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Review

“Good food writing, like good travel writing, ought to be interesting enough to be enjoyed for its own sake, even if the subject turns out not to be some misty romantic destination or some fabulously exotic cuisine. ...Thus anyone who has ever enjoyed a really good slice of salami, prosciutto, sopressata, mortadella or capocola will thoroughly appreciate Salumi, Michael Ruhlman and Brian Polcyn's comprehensive guide to the ancient Italian art of dry-curing meat. ...The authors unravel... many...culinary mysteries and―along with giving detailed, from-scratch recipes for more 100 varieties of salumi―include helpful information on equipment, prep techniques and ingredient sources.” - Aram Bakshian Jr., Wall Street Journal

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About the Author

Michael Ruhlman has written and coauthored many bestsellers, among them The Soul of a Chef, The French Laundry Cookbook, Ratio, and other books. He lives in New York City and Providence, Rhode Island, with his wife, Ann Hood.Brian Polcyn is the former chef/owner of Forest Grill and Five Lakes Grill, among other Detroit-area restaurants, and he is a professor of charcuterie at Schoolcraft College in Michigan.

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Product details

Hardcover: 288 pages

Publisher: W. W. Norton & Company; 1st edition (August 27, 2012)

Language: English

ISBN-10: 0393068595

ISBN-13: 978-0393068597

Product Dimensions:

8.4 x 1 x 10.3 inches

Shipping Weight: 2.1 pounds (View shipping rates and policies)

Average Customer Review:

4.5 out of 5 stars

107 customer reviews

Amazon Best Sellers Rank:

#33,816 in Books (See Top 100 in Books)

It's great finally to have a book in English dedicated to the subject of Italian cured meats, but - since it's the only book we're likely to have - it's disappointing that's it's not better.In several respects, this book does improve on their Charcuterie book. First, they no longer recommend the grinder attachment for the Kitchen Aid mixer, since it can't handle partially frozen meat, the auger churns it too much, and its dull blades smear rather than shear the fat, all resulting in sausages with poor texture. If they'd `fessed up about this 7 years ago, they'd have saved aspiring sausage makers a lot of frustration.Second, their salami recipes now say that the meat should sit for up to a day after salting and grinding, before finally mixing and stuffing . This extra step allows the salt to extract myosin (a protein in meat, like the gluten in wheat), which makes for a good "bind" in the final product.But in other respects, this book reads like time has stood still or the authors have missed out on new developments.For curing whole muscles, they continue to rely on the traditional "salt-box" method, where the meat is simply kept covered with salt, one day for each couple of pounds. The fact that they equate 2 pounds to 1 kilogram (when it's actually 0.9) tells you a lot about the imprecision of this method. A better method, which yields more consistent results and won't have you going through boxes of salt is equilibrium brining. Once you know how much salt is to your liking, you weigh the meat (plus whatever liquid you're adding), use your ratio to calculate the amount of salt needed (I like .25 oz or 7 g per pound), and then hold it in a vacuum or Ziploc bag until the salt has been absorbed and the brine and the meat reach "equilibrium," injecting larger muscles with the cure.You'll also find no mention of sodium phosphates, even though they've long been available from their favorite supply house, Butcher-Packer. As other recent books, such as Modernist Cuisine, explain, sodium phosphates are a useful additive for dissolving myosin and accelerating the development of a cured flavor. Similarly, you'll find no mention of vacuum-sealing, sous vide, or even the use of a simple temperature controller to create a precisely calibrated water bath.And if you found some of the recipes in Charcuterie to be unpalatably salty (and I have quite a salt tooth), be warned: the amount of salt called for in Salumi is even higher, as much as 50% higher (consistently 3% of the mix, including curing salt).Most distressing is their continued reliance on a single strain of bacterial culture to ferment all their salami: Bactoferm F-RM-52 (the strain they recommend on page 65). As Butcher-Packer's website explains, F-RM-52 is "the culture recommended for the production of traditional North European types of fermented, dry sausages with a sourly [sic] flavor note." Even Ruhlman and Polcyn confess that the lactic acid produced by this culture results "in a tanginess that is slightly overbearing" (p. 68).Of course it is! This strain is designed to produce the strong sourness characteristic of German fermented sausages and is simply unsuited to making salami. The Christian Hansen culture formulated for southern European types of salami is T-SP-X, and it has been available from Butcher-Packer for about 5 years now. Other recent books on fermented sausages, such as those by Stanley Marianski, recognize that this is the appropriate culture for Italian salami.Similarly, the ingredients called for by the recipes are perplexing. Trapani sea salt is recommended, as "an Italian sea salt from Sicily used all over Italy," but then they freely acknowledge that other ingredients they use a lot in their recipes, such as paprika, are actually uncommon in Italy. For example, their recipe for nduja calls for La Vera pimentón from Spain. If they're calling it "Nduja di Calabria," shouldn't they use actual Calabrian chili peppers, which are now readily available in this country (from The Sausage Debauchery, for example, which is listed among their Resources)?Aside from such lapses or oddities, the book is simply skimpy on meat and long on filler. Those hoping to make Italian salami will find less than 75 pages of recipes, and even these are padded. The steps in making a salame hardly change from recipe to recipe (a different diameter die for the grind, a different diameter casing for the stuffing), yet the authors write out all the steps in full each time, ensuring each recipe fills up 2 pages. And some recipes are basically repetitions. On page 139, they have a recipe for Salamini Cacciatore, calling for equal portions of pork shoulder and wild boar. On page 155, is a recipe for Salsicca di Cinghiale Crudo, which is identical in all its seasonings, just altering the ratio 3 to 1 in favor of the boar and calling for beef middles instead of hog casings. A two-sentence note to one recipe, suggesting this variation, would have sufficed.And the final section of the book is dedicated to "cooking with and serving salumi," with recipes for crostini, roasted garlic, pesto, pizza, chicken stock... Seriously? It's hard for me to believe that anyone who's fanatic enough about Italian food to break down a pig and cure their own pancetta or guanciale could need a recipe for crostini or spaghetti carbonara. Their recipe for serving prosciutto or coppa with fruit says "We have no specific instructions here other than finding excellent ingredients. In terms of quantities, use common sense... Put all the ingredients out on a cutting board, or arrange the ingredients on small plates..." Such "recipes" simply don't deserve the 63 pages that they take up.11/21/12Since many readers give this book 4 and 5 stars, some may have found my review unduly harsh and "pedantic." I freely admit to being a hard grader. But other readers have pointed out even more serious errors than ones I noted.Writing about guanciale (on p. 88), they say "You can use sodium nitrite here if you wish, for a more bacony, pancetta-like flavor, using 0.25% of the weight of the meat . . . about 1/4 ounce for 5 pounds, or 6 grams for 2 kilograms of meat." This error is repeated on p. 68, in their introduction to dry-curing, where they say, "We believe . . . 0.25% sodium nitrate relative to the weight of the meat to be ideal."If you follow this advice and add 0.25% sodium nitrate or nitrite relative to the weight of the meat, you will be adding 16 TIMES MORE THAN THE USDA ALLOWS AND APPROACHING LEVELS THAT ARE TOXIC. (As the authors note on p 63, 7.1 grams is the toxicity level for a person weighing 220 pounds.) Anyone familiar with curing salts will understand that they are referring instead to pre-mixed cures, cure #2 (which contains 5.67% sodium nitrite and 3.63% sodium nitrate) and cure #1 (which contains 6.25% sodium nitrite or 1/16 exactly) respectively. But for a novice who takes them at their word and makes nitrates/nitrites 0.25% of the mix, this could be a fatal mistake.It's one thing to pad the book out and fail to mention things that could make the salumi better. It's another thing entirely to be inaccurate in your terminology in a way that could lead someone to poison themselves.

When you are taking on the task of dry curing meats, you want to be sure you are safely doing so. While I loved "Charcuterie", and was very excited to get my hands on "Salumi", I was disappointed, like many others, with the obvious lack of detailed editing and recipe testing in Salumi. I won't point out again what others have already pointed out, but I will add that the very first recipe that I was planning to make was the "Speck" recipe in the book, and found a couple of errors. The recipe gives the weight of the meat to be cured at a "4500 gram Pork Shoulder", which gives us the starting point to the rest of the recipe (which is based on the weight of the meat.) He then gives the salt cure measurements, which consist of "225 grams of salt (8.5% of the weight of meat)"...the problem is that 225 grams is only 5% of the weight of the 4500 gram shoulder they are curing, not 8.5%. This calls into question the rest of the cure, including the pink salt and other ingredients (are they based on the weight of meat or the weight of salt?).Also, in the same recipe, the description of the recipe states that "Ours is heavily seasoned with pepper, bay leaf, juniper, nutmeg and cinnamon."...yet there is no cinnamon in the recipe at all. This, again, was the first recipe I've tried in the book, and found 2 errors...I'm a bit hesitant to try others.I emailed Michael Ruhlman on Nov. 11 to inform him about the errors I've found, but never did ger a reply.I do hope that the second printing of this book fixes the errors that I have found, as well as the ones others have found, as I think this could have been a good book. I do not recommend buying it until then.

What a great book.I can’t wait to raise some porkers and start.

This book lays out step by step what you need to do to make home made dry cured meats. It has easy to understand instructions and goes into the why's behind what you are doing. Have have made 2 types of salumi since buying the book and both came out fantastic.

Love this book!

Michael Ruhlman. What else do you need to know.

Thank god they finally recommended not using a Kitchen Aid grinder/stuffer, but the book could have easily been 100 pages shorter if they'd have spent two paragraphs explaining the simple grinding method and salt box method rather than re-printing the same instructions for each recipe. The final third of the book, dedicated to serving suggestions, offers nothing new in realm of salumi parings. While the resources section is helpful, actual photography of tying and butchery methods would have been more helpful than hand drawn illustrations, a good chunk of the book is spent romantically writing about time they'd spent in Itally. I could do without the bragging of your dream vacations. I've met both Mike and Brian, and they're great guys. However, this book seems to be more about them lamenting on the "research," their publisher funded than telling the reader how to make the best salumi. Perhaps their publisher forced them to dumb it down for a wider audience, but I'd rather reference a Marianski brothers' book than look to this one for guidance.

Not what I was expecting.

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Ebook Free Made in Korea: Chung Ju Yung and the Rise of HyundaiBy Richard M. Steers

Ebook Free Made in Korea: Chung Ju Yung and the Rise of HyundaiBy Richard M. Steers

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Made in Korea: Chung Ju Yung and the Rise of HyundaiBy Richard M. Steers

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American business folklore is awash with the adventures of successful entrepreneurs. Still, most of these stories are about Americans, neglecting important and courageous entrepreneurs from other countries. Made in Korea recounts the story of how Chung Ju Yung rose from poverty to build one of the world's largest and most successful building empires - Hyundai - through a combination of creative thinking, tenacity, timing, political skills, and a business strategy that few competitors ever understood. Chung entered the shipbuilding business with no experience and went on to create the world's largest shipyard. He began making automobiles when foreign experts unanimously predicted he would fail, and he started a global construction company that has built some of today's greatest architectural wonders. He even convinced the International Olympic Committee to select South Korea over Japan as the site for the highly successful 1988 Olympics. Unlike most CEO's of major firms, Chung has always preferred the company of his workers to that of the global executive elite. Hard work, creativity and a capacity to never give up - this is the essence of Chung's life. In each of his ventures, he exhibited a sheer determination to succeed, regardless of the obstacles, and he worked tirelessly to instil this drive in all of his employees. Even today, in the midst of Korea's worst economic crisis in over four decades, Chung's company is busy implementing plans to emerge as an even stronger contender in the world economy. Illustrated with 32 pages of colour photographs not previously seen in the West, including photos of Chung's recent historic visit to North Korea in 1998, Made in Korea takes stock of Chung's entire life, highlighting both his contributions to society and the lessons his work can teach to aspiring entrepreneurs.

• Sales Rank: #1099939 in Books
• Published on: 1998-10-29
• Original language: English
• Number of items: 1
• Dimensions: 9.02" h x .88" w x 5.98" l, 1.61 pounds
• Binding: Hardcover
• 284 pages

Amazon.com Review
Just a few decades ago, South Korea was an agrarian country, a backwater of international business. The average life span was 47 years, the average per capita annual income less than a hundred dollars a year. By the end of the 20th century, Korea had risen to become the world's 11th largest economy, the eighth largest trading partner of the U.S., and a global leader in construction, semiconductors, shipbuilding, and steel production. Steers, a University of Oregon business professor who has written two previous books on Korean business issues, believes that a big part of that country's rise is good old-fashioned entrepreneurship. What Americans admire so much about Bill Gates and Phil Knight--the vision, the tenacity, the refusal to back down--is actually found all over the world. In Korea, it's best personified by Chung Ju Yung, who created the Hyundai Business Group. By the time Chung retired in 1991, Hyundai accounted for 16 percent of Korea's gross domestic product and 12 percent of its total exports.

Chung founded Hyundai (it means modern in Korean) in 1946 as a car-repair company, then quickly moved into the construction business. He became the U.S. Army's favorite contractor during the Korean War, and, afterwards, expanded Hyundai's ventures to include electronics, shipbuilding, oil refining, securities and investments, and automobiles. Almost any businessperson can draw lessons from Chung's success. Some of his management tactics would be considered extreme today--he once hiked through the woods in the middle of the night, waking up workers at a construction site to check on their progress--but his ability to seize business opportunities, forge alliances with the prevailing powers, and deliver upon promises made is certainly inspirational. --Lou Schuler

Review
"An exciting and instructive tale with a universal message for aspiring entrepreneurs, this is no hagiography, but a candid depiction of a strong-willed multibillionaire. l."
-Louis Kraar, Board of Editors"Fortune
"Richard Steers' book, "Made in Korea, a biography of Chung Ju Yung, is remarkable. Chung started as a rice merchant with meager capital, but today Hyundai is one of the largest business groups in the world. This is a true story of rags to riches. I highly recommend it to anyone who is interested in Korea's economic development, and especially the secret of Hyundai's success."
-Joseph M. Ha, Vice President "NIKE
"This is an up-close and personal look at the most important engine of Korea's rapid economic growth, the Hyundai Group and its founder, Chung Ju Yung. This is a readable, enjoyable way to understand Korean business culture and the roots of success of the Korean economy and Korean business groups from the 1960s into the 1990s."
-Jack G. Lewis, Director, Pacific Rim Management Programs, Marshall School of Business, University of Southern California
"As a leading scholar of Korean business and culture, Professor Steers had presented us with critical insights and lessons concerning entrepreneurial spirit in a global context. Through a detailed analysis of Korean business practices embedded in two millennia of history and culture, we learn how Hyundai founder Chung Ju Yung arose from peasant surroundings to heading Korea's premier Chaebol. This book should be on the shelf of every serious reader of entrepreneurship, leadership, and Asian business practices."
-P. Christopher Earley, Randall T. Tobias Professor of Global Leadership, Kelley School ofBusiness, Indiana University.
..."it is well researched and full of perceptive observations on corporate strategy and close (ranging between extremely collusive to antagonistic at times) business/government relations in Korea's high growth era, so as to make the book still a worthwhile read with lasting insights.."
-Albrecht Rothacher/ Asia Europe Journal, 2004

About the Author
Richard M. Steers is Professor of Management in the Lundquist College of Business at the University of Oregon. He is the author of Korean Enterprise: The Quest for Globalization (1997) and Chaebol: Korea's New Industrial Might (1989).

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• Sales Rank: #795601 in eBooks
• Published on: 2012-07-24
• Released on: 2012-07-24
• Format: Kindle eBook

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• Sales Rank: #5784345 in Books
• Published on: 2008
• Binding: Paperback

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After an introduction to the topic of maritime archaeology and account of the way maritime archaeologists work, the author describes the building and use of rafts, boats and ships in north-west Europe up to about 1500. The evidence for early sea voyages and for navigation without instruments is surveyed, and there follows a summary of present knowledge about early water transport in the Mediterranean, Arabia, India, south-east Asia, China, Australia the south Pacific and the Americas. There is a glossary of technical terms.

• Amazon Sales Rank: #181301 in Books
• Brand: Brand: Shire
• Published on: 2008-03-04
• Released on: 2008-03-04
• Original language: English
• Number of items: 1
• Dimensions: .33" h x 1.00" w x 5.87" l, .38 pounds
• Binding: Paperback
• 72 pages

Features

• Used Book in Good Condition

About the Author Sean McGrail served in the Royal navy from 1945 to 1968, the last sixteen years as a pilot in the fleet Air Arm, and qualified as a Master Marina. After reading for a BA at the University of Bristol, he became Assistant Keeper at the National Maritime Museum, Greenwich, and subsequently Chief Archaelogist and head of the museum's archaeological research centre. He moved to the University of Oxford as Professor of Maritime Archaeoogy in 1986 and since 1993 he has been Visiting Professor for the Centre for Maritime Archaeology, University of Southampton.

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