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The cookbook includes 11 recipes, from BBQ shrimp with rosemary biscuits to Miss Hay's Stuffed. ... The free electronic cookbook is 32 pages (6 MB) so give it a few minutes to download. I've never ...
The following is a comparison of e-book formats used to create and publish e-books. The EPUB format is the most widely supported e-book format, supported by most e-book readers except Amazon Kindle [a] devices. Most e-book readers also support the PDF and plain text formats.
Walter G Jung, commonly known as Walt Jung, is an American electronics engineer and author. He worked for Linear Technology and Analog Devices. [1] He has written a number of books, the most popular of which is the IC Op Amp Cookbook, which has been in print since 1974. [1] [2] [3]
It is also possible to convert an electronic book to a printed book by print on demand. However, these are exceptions as tradition dictates that a book be launched in the print format and later if the author wishes an electronic version is produced. The New York Times keeps a list of best-selling e-books, for both fiction [162] and non-fiction ...
The electronic publishing process follows some aspects of the traditional paper-based publishing process [26] but differs from traditional publishing in two ways: 1) it does not include using an offset printing press to print the final product and 2) it avoids the distribution of a physical product (e.g., paper books, paper magazines, or paper ...
A digital textbook is a digital book or e-book intended to serve as the text for a class. Digital textbooks may also be known as e-textbooks or e-texts.Digital textbooks are a major component of technology-based education reform.
e-text (from "electronic text"; sometimes written as etext) is a general term for any document that is read in digital form, and especially a document that is mainly text.. For example, a computer-based book of art with minimal text, or a set of photographs or scans of pages, would not usually be called an "e-te
The Essential New York Times Cookbook is a cookbook published by W. W. Norton & Company and authored by former The New York Times food editor Amanda Hesser. [1] The book was originally published in October 2010 and contains over 1,400 recipes from the past 150 years in The New York Times (as of 2010), all of which were tested by Hesser and her assistant, Merrill Stubbs, prior to the book's ...