The average man will shave approximately 20,000 times over the course of his life, spending the equivalent of 139 full days doing it. He will shave off 27 feet of hair, from a total of 30,000 whiskers on his face. And he will probably be doing something wrong. So he’ll suffer nicks and cuts, ingrown hairs, and rashes; his five-o’clock shadow will arrive before lunch, his neck will be irritated and red, and he’ll get razor burn. Instead of reaping the benefits of a daily grooming regimen, he’ll only suffer. Needlessly. The Art of Shaving will solve his problems (as well as the related problems of anybody whose cheek gets burned by his razor stubble). He’ll choose the correct brush and razor and blade; he’ll take more time lathering up properly and less time tending to bloody shirt collars. He’ll feel better and look better. And he’ll adjust his perception of this morning ritual, bringing art and passion to a daily routine. From the Hardcover edition.
Written by a manufacturing professional with extensive worldwide experience, this unique and complete guidebook places emphasis on teaching beginners and advanced planners how to process gears, and will enable manufacturing engineers familiar with machine shop practice to be specialists in the gear manufacturing field. The first few chapters are devoted to common gear nomenclature and analysis of processing of six typical gears, including explanations of the logic and reasoning for every sequence of operation. Subsequent chapters thoroughly describe production, selection of materials, heat treatment, plating, methods of cutting, hobbing, shaping, and grinding. Gear designers and entry-level manufacturing and processing engineers in the machine shop field will find this reference extremely helpful and valuable.
Keeping Zen in San Francisco Transit: a Line Trainer's Guide
Author: Douglas Meriwether
Publisher: Balboa Press
“Do you have a car?” “Yes, I do, and you’re sitting in it! Today’s car number is 5481. I get a new car everyday, and I can hold up to fifty people at once! I get to take you where you want to go and get paid to do it. I don’t have to worry about parking, because it is free. I don’t have to pay for gas because this car uses free city hydroelectric power. I have a camera to send a bill to someone blocking my parking space. If there is any trouble, help can be here in three minutes. I sold my truck when I moved here and I haven’t had to pay for tires, batteries, gas, parking, or insurance. My employer is my insurance company. The money is coming in, not going out. I am kind of like the ultimate in ride share, without any carbon emission!”
Inlay is a wonderful way to create flowers, scenes, figures, and other intricate and colorful designs on wood objects--and a great opportunity to work with small quantities of rare and costly woods (also precious metals, leather, mother-of-pearl, and other materials). Today, since veneers and marquetry have come to substitute for inlay, this book helps to carry on the tradition of an almost forgotten art, and shows modern craftspeople how to use it to make plain objects special. Through detailed instructions, diagrams, and photographs, every step in the inlay process unfolds, including a special section on finishing. The spectacular projects feature everything from a pretty floral tray to Christmas ornaments, from a bookstand to a set of nested bowls--even jewelry!
Originally published in 1921, this is a technical handbook, which also includes the history of wigs. It describes in simple detail all the practicable methods and processes of preparing human hair for fashion and convenience.Alfred M. Sutton was Editor of The Hairdressers? Chronicle, and the author of several books, including Heads and Headdresses from the Saxon Period to the Nineteenth Century, Headdresses of the Victorian Era, and Album of Historical Coiffures.
With an unparalleled scene with nightlife that goes until dawn, the world's best chefs competing to outdo each other, and a bevy of once-in-a-lifetime experiences, today's Sin City is all about excitement. Today's savvy travelers rely on NIGHT+DAY Las Vegas -- with its opinionated listings, insightful descriptions, and witty, intelligent writing -- to get the sophisticated edge in travel. From the trendiest tables, hippest hotels, top shops and galleries to the hottest nightspots and coolest attractions, NIGHT+DAY Las Vegas is packed with expert recommendations and insider tips. For discerning travelers, it's the details that make the difference. Night+Day signature sections include the "99 Best" of the city, three unique "Perfect Plan" itineraries, a "Cheat Sheet" of city essentials, a quick and concise "Black Book" index, maps, and more.
A great gift for the would-be and the already bearded, this witty guide extols the pleasures and benefits of a well-covered chin. Experienced counsel covers everything from shaving and grooming to eating and kissing.
Winner of the 2014 James Beard Award for Best Cookbook, Dessert & Baking What does it take to perfect a flawless éclair? A delicate yet buttery croissant? To pipe dozens of macarons? The answer is: an intimate knowledge of the fundamentals of pastry. In The Art of French Pastry award-winning pastry chef Jacquy Pfeiffer, cofounder of the renowned French Pastry School in Chicago, gives you just that. By teaching you how to make everything from pâte à choux to pastry cream, Pfeiffer builds on the basics until you have an understanding of the science behind the ingredients used, how they interact with one another, and what your hands have to do to transform them into pastry. This yields glorious results! Expect to master these techniques and then indulge in exquisite recipes, such as: · brioche · napoléons / Mille-Feuilles · cream puffs · Alsatian cinnamon rolls / chinois · lemon cream tart with meringue teardrops · elephant ears / palmiers · black forest cake · beignets as well as some traditional Alsatian savory treats, including: · Pretzels · Kougelhof · Tarte Flambée · Warm Alsatian Meat Pie Pastry is all about precision, so Pfeiffer presents us with an amazing wealth of information—lists of necessary equipment, charts on how ingredients react in different environments, and the precise weight of ingredients in grams, with a look at their equivalent in U.S. units—which will help you in all aspects of your cooking. But in order to properly enjoy your “just desserts,” so to speak; you will also learn where these delicacies originated. Jacquy Pfeiffer comes from a long line of pastry chefs and has been making these recipes since he was a child working in his father’s bakery in Alsace. Sprinkled with funny, charming memories from a lifetime in pastry, this book will have you fully appreciating the hundreds of years of tradition that shaped these recipes into the classics that we know and love, and can now serve to our friends and families over and over again. The Art of French Pastry, full of gorgeous photography and Pfeiffer’s accompanying illustrations, is a master class in pastry from a master teacher.