PDF Ebook Beyond Recovery: Nonduality and the Twelve StepsBy Fred Davis

PDF Ebook Beyond Recovery: Nonduality and the Twelve StepsBy Fred Davis

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Beyond Recovery: Nonduality and the Twelve StepsBy Fred Davis

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BEYOND RECOVERY offers the tools that we can use to move on from mere abstinence to the natural freedom that is our true nature. Rupert Spira writes in the foreword, 'Beyond Recovery's real quality lies in the honest, humorous and warm-hearted ways in which Fred explores and exposes the complex patterns of avoidance and denial that characterise the resisting, seeking self and the non-judgmental way in which he describes it. Drawing on numerous examples from his own colourful life, he speaks with passion and humility of a path that started for him as an obsessive search for happiness in the acquisition of objects, relationships and states, evolved through addiction, recovery, spiritual seeking and self-enquiry, and continues in an ever-deepening surrender to the undeniable, unnamable reality of what eternally is.'

• Sales Rank: #1447953 in Books
• Published on: 2012-11-23
• Original language: English
• Number of items: 1
• Dimensions: 9.02" h x .48" w x 5.98" l, .69 pounds
• Binding: Paperback
• 210 pages

Review
"THIS IS A WONDERFUL BOOK.  Fred Davis is steeped in the knowledge of non duality, and this text is marvelously written for those in or out of Twelve Step programs.  Clear, intelligent, well written and lots of fun to read!"
~JAMES BRAHA, author, Living Reality: My Extraordinary Summer with 'Sailor' Bob Adamson

"BRAVO TO FRED FOR WRITING WITH SUCH CLARITY. I hope 12 steppers reading this review really get the delicious paradox of that and find themselves picking up this book.  Addiction tends to keep us seeking, even if we are seeking recovery.  Fred's book has the ability to really bring the timeless wisdom that freedom is in the here and now into the 12 step movement.  Great book.  I loved it."
~SCOTT KILOBY, author, Natural Rest for Addiction: A Revolutionary Way to Recover through Presence.

"IF THE TRUE MEASURE OF A BOOK is to be found in the perfume that remains behind when all the words have been forgotten then, for Beyond Recovery, it is this quality of honesty, openness and surrender which communicates itself in the words and between them, administering not just to the mind but to the background of Awareness."
~RUPERT SPIRA author, Presence: The Art of Peace and Happiness

"THIS BOOK BY FRED DAVIS extends the culture of [Twelve Step Recovery] and contributes to the current shift in Western civilization, which is one from attending to religion, philosophy, art, history, music, and science as pointers to our true nature, to true nature itself. In other words, it is a shift toward attending to attention, or to the one attending, rather than to the creative outcomes of that kind of attention."
~JERRY KATZ, editor, One: Essential Writings on Nonduality

"THIS IS NOT A BOOK ABOUT RECOVERY.  It is a beautiful, profound book on Nonduality.  I love its simplicity and honesty, its directness, its clarity.  Rather than mere recovery from drugs or alcoholism, this is a great guide of recovery from our addiction to misery, our addiction to patterns of suffering and delusion, in one word, our addiction to the mind and the dreams of separation from Oneness." 
~PETRICA VERDES, translator of Ilie Cioara's books

From the Author
THE ADDICTION THAT BEYOND RECOVERY really addresses is the addiction to a separate self, a make-believe entity who's carving out its own destiny with or without the help of a Higher Power.  The book was begun as a "bridge book" between the Twelve Step and Nondual communities, something I'd been working on in my mind--and in my community--for years.  However, what it really attempts to bridge is the apparent gulf between organized insanity--what we call 'normalcy'--and the great, boundless ocean of still, silent, causeless bliss that is our True Nature.  We can come to know this for our very own selves.  I hope you'll join me in this ongoing exploration.  I hope you'll tell someone else about it.  Together we can bring a new peace, and new hope for survival to our planet--and to all One of us.
~FRED DAVIS, editor, Awakening Clarity and Beyond-Recovery.org.

From the Inside Flap
BEYOND RECOVERY IS A "BRIDGE BOOK" for those of us who've found ourselves seeking a deeper level of spirituality. We may be recovering from addiction, our war with life, or both. One way or another, we've come to notice that the spiritual viewpoints from which we've been operating are not taking us where we intuitively feel we are being drawn. We know we need "something else," but we're not sure what, why, or how. Beyond Recovery will help to answer all of those questions, and then suggest many more.

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Beyond Recovery: Nonduality and the Twelve StepsBy Fred Davis PDF

Beyond Recovery: Nonduality and the Twelve StepsBy Fred Davis PDF

Beyond Recovery: Nonduality and the Twelve StepsBy Fred Davis PDF

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Download Rustic Italian FoodBy Marc Vetri, David Joachim

Download Rustic Italian FoodBy Marc Vetri, David Joachim

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Slow-cooked meats, homemade breads, flavorful pastas...these are the traditional comfort-food classics that Italians have been roasting, baking, curing, and making in their own kitchens for generations--dishes that people actually want to cook and eat. In Rustic Italian Food, acclaimed Philadelphia chef Marc Vetri celebrates the handcrafted cuisine of Italy, advocating a hands-on, back-to-the-basics approach to cooking. Home cooks of every skill level will revel in the 120 recipes, such as sweet Fig and Chestnut Bread, rich Spinach and Ricotta Gnocchi, savory Slow-Roasted Lamb Shoulder, and fragrant Apple Fritters. Rustic Italian Food is also an education in kitchen fundamentals, with detailed, step-by-step instructions for making terrines, dry-cured salami, and cooked sausage; a thorough guide to bread and pasta making; and a primer on classic Italian preserves and sauces. Much more than just a collection of recipes, in this book Marc Vetri connects us directly to the essence of Italian food.

• Sales Rank: #813569 in eBooks
• Published on: 2011-11-01
• Released on: 2011-11-01
• Format: Kindle eBook

Amazon.com Review
Featured Recipe: Semolina Gnocchi with Oxtail Ragù

Makes: 6 servings

Oxtail Ragù
21/2 pounds oxtail, trimmed of fat
Salt and freshly ground pepper
Tipo 00 or all-purpose flour for dusting
2 tablespoons grapeseed oil or olive oil
1/2 onion, coarsely chopped
1 carrot, peeled and coarsely chopped
2 large ribs celery, coarsely chopped
3 peeled plum tomatoes (canned are fine, preferably San Marzano)
1 cup dry red wine
3 to 4 cups beef stock or water
Sachet: 1 rosemary sprig, 5 flat-leaf parsley sprigs, 5 black peppercorns, 1 bay leaf, 1 smashed clove garlic, tied in a cheesecloth square

For the ragù: Preheat the oven to 325ºF. Season the oxtail with salt and pepper, then dust with flour. Heat the oil in a large roasting pan over medium-high heat. Add the oxtail and sear until browned all over, 10 to 15 minutes.

Remove the meat from the pan and add the onion, carrot, and celery. Cook until lightly browned, 5 to 10 minutes. Add the tomatoes and cook for 2 to 3 minutes. Add the wine, stirring to dissolve the browned bits on the pan bottom. Return the meat to the pan and cook until the liquid reduces in volume by about half, 5 minutes. Add enough stock to come two-thirds of the way up the meat. Sink the sachet into the pan, cover, and cook in the oven until the meat pulls off the bone easily, 21/2 to 3 hours.

Remove the meat and sachet from the pan, then pass the sauce through a food mill or blend briefly in a food processor.

Pick all the meat from the bones (discarding any large chunks of fat) and return the meat to the sauce. Taste and season with salt and pepper.

Review
“Vetri is not only a chef but a home cook. He is a veteran cookbook writer and old soul who thrives on thoroughness and detail. But above all Vetri is a mensch, generous and kind and full of life, and he brings that to every page.”
—Gabrielle Hamilton, chef and author of Blood, Bones & Butter

“Philadelphia's Marc Vetri will unapologetically teach you the way Italian food has been made for centuries, but in doing so will apply modern sensibilities that make his food the favorite of chefs around the country … Not sure about making your own pasta? Start with the spinach and ricotta gnudi. They're simple and as sexy as they sound, assuming you know that the ‘g’ is silent.”
—St. Petersburg Times, 12/14/11

“Marc Vetri's rustic food is very family friendly, big on flavor, with detailed recipes that will make you want to cook.”
—Ideas in Food, 12/13/11

“This is a precision how-to book for a much broader range of foodstuffs – from great rustic breads to delicious mostardas and even homemade charcuterie … Rustic Italian Food demonstrates compellingly that good cooking is not about bling but about simplicity, understanding, and feeling.”
—The Austin Chronicle, 12/9/11

“These recipes prove why [Marc Vetri’s] restaurants are so successful.”
—Detroit News, 12/8/11

“Sometimes you just want rustic, and Italian rustic to me seems compelling … This is a primer on all things Italian food with detailed, step-by-step instructions for making terrines, dry-cured salami, cooked sausage, bread, pasta and classic Italian preserves and sauces - traditional comfort that Italians have been dishing in their kitchens for generations.” 
—Ottawa Citizen, 11/23/11

“As a grown-up, I've never tried to make fresh pasta; the prospect seemed so daunting and time-consuming, with messy volcanoes of flour and eggs and a thousand esoteric contraptions. Rustic Italian Food, homeboy Marc Vetri's handsome new cookbook, proved me wrong.”
—Philadelphia City Paper, 11/17/11

“This book is good like that, building foundations home cooks can expand upon. The pages feel heavy in hand, like well-rested pizza dough, and are layered with solid information that helps you understand why, for example, you should use a honey starter in one bread recipe versus a sourdough starter in another, or why some pasta doughs call for eggs and others don't.”
—Philadelphia City Paper, 11/17/11

“Some of the book's most significant tidbits are not in the ingredient lists, but in the chapter introductions and cooking instructions. You might never make lamb mortadella, but reading about the process, in Vetri's approachable, engaging description, is captivating, in the same way people who have never turned on a stove watch Food Network cooking shows for hours.”
—Philadelphia Inquirer, 11/9/11
 
“Rustic Italian Food … [is] a multifaceted experience: It's part reference (see chapters on meat curing and paragraphs on oils and cheese); part culinary philosophy (his opinion of molecular cooking and absentminded line cooks), part travelogue (like his laugh-out-loud search for the perfect Parisian baguette), part expert cookbook (homemade pastas, breadmaking, spit-roasting a pig), and part novice cookbook (some recipes, like the spinach gnudi, marinara, and salads, are downright Rachael Ray simple).”
—Philadelphia Inquirer, 11/9/11
 
“Vetri is the real deal: a philanthropic, guitar-playing, accomplished, brilliantly modest chef who owns three restaurants, has two cookbooks, runs a million dollar foundation, and by happenstance embodies the "six perfections" that a Bodhisattva must generate -- hence the title of this piece. These are: generosity, ethics, patience, effort, concentration and wisdom.”
—The Huffington Post, 10/11/11

“Much more than just a collection of recipes, in this book Marc Vetri connects us directly to the essence of Italian food. . . . Vetri knows Italian food and we're excited to see what he has to teach. The cover alone makes us want to take a bite out of the book.”
—The Huffington Post, 8/25/11

“Marc Vetri cooks the best Italian food in America. Now he shares his secrets with all of us. Get ready for gutsy flavors, silky pasta dishes, and your friends and family running to the table for meal after meal.” 
—BOBBY FLAY, chef and restaurateur of Mesa Grill and Bar Americain
 
“There are few, if any, chefs in America I would rather have cook for me. [Vetri is] a true magician of Italian cuisine who relies on fantastic ingredients and impeccable technique to create his rustic yet sophisticated food. I am going to run, not walk, to get this book ...you should, too, because these recipes will take your breath away.”
—MICHAEL SYMON, chef and author of Michael Symon’s Live to Cook
 
“Marc Vetri has grasped an elementary but elusive truth: good cooking isn’t about obscure ingredients or technical razzle-dazzle, and it certainly isn’t about recipes. It’s about understanding food--thinking about it intelligently and feeling it. Vetri’s passion is for the elegantly straightforward cuisines of Italy and Italian-accented America, and in Rustic Italian Food he gives us plenty to chew on in this regard. Anyone who digests this volume will end up not just a better Italian cook but a better cook, period.”
—COLMAN ANDREWS, co-founder of Saveur and editorial director of thedailymeal.com
 
“In Rustic Italian Food, Marc Vetri has captured, with his unique style and deliciousness, the essence of Italian flavors, kitchen fundamentals, and techniques. In this book, Marc has collected an abundance of recipes featuring traditional rustic Italian food. Each enticing chapter is prefaced with a sort of mini class on the subject, and then followed by an array of both comprehensive and easily executable recipes. This is surely a book you will want to add to your kitchen library.”
—LIDIA BASTIANICH, restaurateur and author of Lidia Cooks from the Heart of Italy
 
“Marc’s love affair with food is obvious. His simple hands-on approach is refreshing; he is a true craftsman. Simply put, Marc is the best Italian cook working in America today.”
—TOM COLICCHIO, chef/owner of Craft Restaurants

About the Author
Trained in Bergamo, Italy, by some of the region’s most noted chefs, Marc Vetri is the chef/owner of Vetri Ristorante, Osteria, Amis, and the forthcoming Alla Spina, all located in Philadelphia. Vetri was named one of Food & Wine’s Ten Best New Chefs and received the Philadelphia Inquirer’s highest restaurant rating; he also won the James Beard Award for Best Chef Mid-Atlantic. Vetri has been profiled in Gourmet, Bon Appétit, the Philadelphia Inquirer, and the New York Times. Visit his restaurants online at: www.vetrifamily.com
 
David Joachim has authored, edited, or collaborated on more than thirty-five cookbooks, including the IACP award-winning The Food Substitutions Bible and the New York Times bestsellers A Man, a Can, a Grill and Mastering the Grill, co-authored with Andrew Schloss. He lives in Allentown, Pennsylvania. Visit David at: www.davejoachim.com.

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PDF Download we seven

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Memoir, Non-Fiction

• Sales Rank: #1521655 in Books
• Published on: 1962
• Number of items: 1
• Binding: Hardcover
• 375 pages

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Free PDF Shielded Metal Arc WeldingBy John R. Walker, W. Richard Polanin

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Shielded Metal Arc Welding is a write-in text that progresses from basic theory to specialized techniques. It focuses on the shielded metal arc welding (SMAW) process. A unit on welding problems provides solutions that students can use when they encounter an issue. This text prepares students for the Written Knowledge and Workmanship Performance Tests for Module 4 of AWS SENSE Level I – Entry Welder certification.
 

• Write-in format allows students to work at their own pace and instructors to easily monitor student progress and comprehension.
• Many content updates added for this edition, including additional fire safety and protection content; information on unclassified electrodes and welding positions; information on filler metal content, weld penetration, voltage polarity, low hydrogen electrodes, and deposit rate; and new information on nondestructive testing, destructive testing, and the responsibilities of a welding inspector.

• Sales Rank: #1598956 in Books
• Published on: 2014-09-24
• Original language: English
• Number of items: 1
• Dimensions: 11.00" h x .46" w x 8.50" l, 1.08 pounds
• Binding: Paperback
• 208 pages

About the Author
John R. Walker is the author of thirteen textbooks and has written many magazine articles. Mr. Walker did his undergraduate studies at Millersville University and has a Master of Science degree in Industrial Education from the University of Maryland. He taught industrial arts and vocational education for thirty-two years and was Supervisor of Industrial Education for five years. He also worked as a machinist for the U.S. Air Force and as a draftsman at the U.S. Army Aberdeen Proving Grounds. W. Richard Polanin is a professor at Illinois Central College, as well as the coordinator of the Manufacturing Engineering Technology and Welding Technology programs. Dr. Polanin has a bachelor's and master's degree from Illinois State University and a doctorate degree from the University of Illinois. In addition to his twenty-five years of teaching, he is an active consultant in welding and manufacturing. He is an AWS Certified Welding Inspector, AWS Certified Welding Educator, and a SME Certified Manufacturing Engineer. He has published numerous technical papers and has made many technical presentations in the areas of welding, manufacturing, robotics, and manufacturing education.

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