The Wright Teaching Tips: Strategies and Techniques for Beginning College and University Instructors is designed to teach graduate students to teach large lecture classes. This book focuses on effective teaching strategies and lecture techniques proven effective in large introductory classes. It provides an easy to follow guide concerning important steps in preparing for, and the delivery of, a college level introductory class in any discipline. The book is designed to be used to assist in the training of graduate students and new faculty members new to teaching and assigned to their first course. Although there is no substitute for the experience gained in the classroom, prior preparation and practice lectures can provide the information necessary to avoid major mistakes while emphasizing effective lecture techniques. The advice and teaching tips included come from many years of trial-and-error testing of teaching approaches, with emphasis on those effective with large classes. This book can be used as a stand-alone guide to teaching, as part of a teaching workshop, or as a reference textbook in a formal course devoted to teaching strategies and techniques. This book focuses on: How to select a textbook and prepare a class syllabus. Lecture techniques effective in large classes. Methods to facilitate and focus student attention. Ways to establish mutual respect. Techniques to facilitate class discussion. How to interpret student body language. How to incorporate technology into classroom teaching. Ways to reduce student isolation.
We find that with something slightly spicy and rich, like our vibrant curry, the fruitiness of the wine we're drinking makes all the difference between the flavors melding or clashing. And the bubbles keep the palate fresh between each ...
Collects instructions to re-create food from the wine bars of the Mediterranean, arranged by city, includes recipes for negroni sbagliato, pork ribs with garlic, chiles, and tomato, and lavender ice cream sandwiches on brioche.
"Sixty recipes inspired by the "Big Little Recipes" column on Food52, featuring minimal ingredients and maximal flavor"--
"A cookbook and wine guide from the San Francisco restaurant A16 that celebrates the traditions of southern Italy"--Provided by publisher.
A treasury of holiday cooking ideas, with 13 menus featuring recipes and wine selections.
Of course, in the book as at the festival, it’s the amazing food that takes center stage.
Cooking with Wine
In this book, they sum up some of their most useful findings. Instead of a rigid system, Wine with Food offers guiding information to instill confidence so you can make your own choices.
The theme of this collection of recipes by the best chefs of the California Wine Country is herbs and spices.
In the alphabet of gourmets, D stands for Dean & DeLuca, long considered one of the finest food emporiums in the world. Now they bring their vast culinary expertise to...