Download PDF Advanced Mac OS X Programming (2nd Edition of Core Mac OS X & Unix Programming)

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Advanced Mac OS X Programming (2nd Edition of Core Mac OS X & Unix Programming)

Download PDF Advanced Mac OS X Programming (2nd Edition of Core Mac OS X & Unix Programming)

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Review

" ...clearly explains the tools and APIs that can radically improve the performance and reliability of your applications." -- -Eric Peyton"...a must-have for any serious developer...it is the only book that...digs up real questions seeking real answers." -- -Review on OSNews.com"...the book to have if you need to understand the plumbing that makes Mac OS X work." -- Eric Peyton"...this book is a must-have for any serious developer..." -- OSNews.com"I suspect this book will become a canonical reference, and may not be in need of a clever nickname." -- Slashdot

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About the Author

Mark Dalrymple has been a Macintosh programmer since 1985 and a Unix programmer since 1990. Over the years he has worked on projects ranging from cross-platform development toolkits, parts of the Mac AOL client, and high-performance web server software servicing hundreds of millions of requests per day. Currently he heads Borkware, a custom application development and consultation company. Aaron Hillegrass who worked at NeXT and Apple, is the author of ""Cocoa Programming for Mac OS X."" He is also the founder of the Big Nerd Ranch. Big Nerd Ranch provides world-class training for Mac OS X and Unix developers.

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Product details

Paperback: 630 pages

Publisher: Big Nerd Ranch Inc; 2 edition (September 29, 2005)

Language: English

ISBN-10: 0974078514

ISBN-13: 978-0974078519

Product Dimensions:

7 x 1.2 x 10 inches

Shipping Weight: 2.4 pounds (View shipping rates and policies)

Average Customer Review:

4.3 out of 5 stars

11 customer reviews

Amazon Best Sellers Rank:

#2,051,080 in Books (See Top 100 in Books)

This is a book that is about Mac OS X programming. Its easy to forget its title and expect that it would be advanced Cocoa programming but that is not the intent and therefore not what it delivers. What it does do is provide a lot of details regarding programming OS X apps and various aspects of the system that you don't find elsewhere. The primary aspect of this book that I liked was the fact it filled in many little gaps that I definitely needed filling. I definitely recommend this book for those who want to fill in those gaps like I did.

A must have for any serious MAC OS developer. Written in 2005, some of the content in this book is dated, mostly those chapters related to Frameworks and performance tools. However the book mostly focuses on the internals of MAC OS which is a mature unix platform that hardly ever changes over the years. Therefore most of the content in this book is still very much relevant to current MAC OS.

Amazing value with good delivery was new and I can't wait to read it.

If you want to know about the finer details of Mac OS X Programming, this is the book to get. This is, by far, the most detailed book on the subject available on the market. The author does an excellent job of covering all of the most pertinent topics to the nth level. If you want to be a hardcore Mac OS X programmer, get and read this book!!

Don't expect to learn to code from this book, but once you know how this book will help you solve any problems that you run across.I don't think that I'll ever read it cover-to-cover, but I know that it will always be in my library.

When I first received this book, I was intimidated by the advanced topics in the table of contents and also the format of the book. It looked painfully dry and highly complicated, but as I started reading the book, I realized it is very reader-friendly. This books very well describes the unix tools for version control, testing, and development. There is a very useful chapter on subversion which gives enough introduction to get things rolling. It also provides topics on os X technologies that you won't find in other books such as Bonjour, Multi-Processing, and Keychain management. I think it is an essential complement to any Cocoa development book.Advanced topics are described with a very easy language and I was able to read almost half of the book in a few days, and trust me, I'm a slow reader. I recommend this book to all Mac OS X programmers and Cocoa Aficionados.

This book is full of excellent information which is hard to find anywhere else, but it is also unbelievably full of typos. As I'm reading, I come across at least one or two mistakes per page! You'd think they could have taken the time to proofread it, especially considering that this is the second edition.

This book fills in most gaps you might encounter while learning about the low-level BSD/Mach aspect of Mac OS X and Darwin. Mach and BSD iokit is described in detail, and there are tons of useful code examples all over the book. This book even explains ipc and pipes very well, and isn't the size of the bible, like other books. It gets to the point as soon as you get past the TOC.

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Advanced Mac OS X Programming (2nd Edition of Core Mac OS X & Unix Programming) PDF

Advanced Mac OS X Programming (2nd Edition of Core Mac OS X & Unix Programming) PDF

Advanced Mac OS X Programming (2nd Edition of Core Mac OS X & Unix Programming) PDF

Advanced Mac OS X Programming (2nd Edition of Core Mac OS X & Unix Programming) PDF

Ebook Download Chocolate Desserts by Pierre Herme, by Dorie Greenspan

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Chocolate Desserts by Pierre Herme, by Dorie Greenspan

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Amazon.com Review

Since Pierre Hermé is probably the best pastry chef in the world, and chocolate the best dessert flavor, it's no surprise that this stellar combination, presented in Chocolate Desserts by Pierre Hermé is dazzling. Hermé's beautiful recipes are written by Dorie Greenspan, who also worked with him on his award-winning Desserts by Pierre Hermé, and the resulting creations are photographed as works of art by Jean-Louis Block-Laine. Although Hermé is best known for his multilayered extravaganzas, this collection was written and tested for American home kitchens. So while there are a few mind-boggling, taste-bud-stretching experiences like Plaisir Sucre (hazelnut dacquoise, milk chocolate ganache, milk chocolate whipped cream, sheets of tempered milk chocolate, and a crunchy chocolate praline spread), most of the recipes are more than manageable, and just as scrumptious. Lacy Coffee-Cocoa Nougatine Cookies are crisp and delicate and extremely flavorful. The Chocolate Macaroons are the perfectly smooth, ganache-filled ones you see all over Paris, and with Hermé and Greenspan to walk you through the steps, the best results are guaranteed. Pistachio Waffles with Chocolate Cream are crispy outside and moist and tender inside, and the combination of hot and cold makes them even more memorable. Chocolate Rice Pudding is far from old-fashioned, and while it makes a delectable stand-alone dessert, Hermé suggests making it part of a truly grand dessert: his Pear and Fresh Mint Tempura with Chocolate Rice Pudding is an amazing combination of flavors, textures, and temperatures. In recipes for everything from Hot Chocolate to Bittersweet Chocolate Sorbet, from Moist and Nutty Brownies to the legendary chocolate caramel extravaganza the Faubourg Pave, readers will benefit from Hermé's 25 years of experience, his limitless creativity, and his obvious passion for his profession. This volume is destined to become a classic. --Leora Y. Bloom

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From Publishers Weekly

Celebrated as one of France's greatest (and most prolific) pastry chefs, Hermé‚ delivers a spectacular collection of recipes celebrating most magical ingredients. In their second collaboration (after Desserts by Pierre Hermé‚), Greenspan, a food writer and author, has carefully translated metric measurements and faithfully interpreted French ingredients for the American home cook. She describes the recipes' cultural and technical aspects and includes comments from Herm‚ that shed light on the origin or capture the essence of an ingredient. As in their earlier book, the recipes range from simple to complex, but all are signature Herm‚ with their finely tuned marriage of the "three Ts": taste, temperature and texture. There are some truly special desserts like the Plaisir Sucr‚ (Sweet Pleasure), five distinct textural layers of milk, hazelnuts, sugar and chocolate, or a concoction after the Italian Granita that includes whiskey and a whimsical topping of Rice Krispies home versions of the inventions that established Herm‚'s reputation. From the ethereal moist-centered chocolate "Suzy's" Cake to the Moist Nutty Brownies, cooks will be surprised by the simple methods and ingredients. Classics such as Chocolate Eclairs are impeccably rendered and often freshly interpreted, such as the unusual "inverted" puff pastry in the Chocolate Mille Feuille (Napoleons). The book is full of connoisseur knowledge about cocoa demonstrated by cosmopolitan ideas like the beautifully layered Criollo, named after the rarest and most prized Latin American cocoa bean, but it also contains a section of base recipes and a glossary of ingredients and terms. Amateurs will appreciate the careful instructions; storage tips will help professionals. Beautiful full-page illustrations are a siren call to cooks of all stripes. Copyright 2001 Cahners Business Information, Inc.

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Product details

Hardcover: 304 pages

Publisher: Little, Brown and Company; 1 edition (September 20, 2001)

Language: English

ISBN-10: 0316357413

ISBN-13: 978-0316357418

Product Dimensions:

8.8 x 1.2 x 11.2 inches

Shipping Weight: 3.3 pounds (View shipping rates and policies)

Average Customer Review:

4.4 out of 5 stars

26 customer reviews

Amazon Best Sellers Rank:

#98,359 in Books (See Top 100 in Books)

This is a great book on Chocolate desserts.If you follow the instructions correctly you will produce desserts that are delicious, sweet, complex, and beautiful. That is what Pierre Herme is known for and that is what anyone who buy this book should strive for. This book is for the baker that will dedicate time to baking different puff pastries, prepare pastry creams, make chocolate shavings or chocolate leaves required in the assembly of the final product. This book is for that baker with a eye for detail , that baker that is willing to put in the time to create a delicious and beautiful dessert. The baker who buys any of Pierre Herme books has to be willing to spend money on some quality ingredients. I can tell you from experience inferior ingredients gives you a inferior tasting dessert. I read another review on Pierre Herme, in which the writer stated that Pierre Herme books are for professional pastry chefs with a good background of different techniques. I can understand his point of view, but it depends on which of Pierre Herme book your talking about. This book Chocolate desserts, and Desserts can be used by a home baker like me. Recipes from La Patisserie De Pierre Herme is more difficult if you have not read and mastered the basic recipes and techniques of his first book Desserts By Pierre Herme. I consider myself a experience home baker and have in the past experimented with making different pastry creams, puff pastries, ice creams, and creme brulee. These are some of the basic recipes required to be used in Pierre Herme books and if you are like me you will do just fine. Remember patience in following the instructions in creating a delicious dessert, patience in making a beautiful dessert, and patience in gathering high quality ingredients will make you successful in using Pierre Herme books.

THIS BOOK IS WHAT CHOCOLATE DREAMS ARE MADE OF. The photos and the paper quality is superb! The recipes are challenging and inspirational. I love this book and I haven't made a thing from it. There are too many steps and I am more of a cook than a baker or chocolatier. However, this comes as close to a chocolate bible as one needs. It is sumptuously beautiful and it certainly gets one salivating for chocolate. The recipe steps are clear and precise. And a reader can most definitely trust Dorie Greenspan's books. They are always a delight! Monsieur Herme is the Pope of chocolate dreams. This book is worth a buy! (even if you take it to your baker to make a request to follow the recipe) ;) YUM!

Contents. Cakes: Loaf cake,Suzy cake, St. Honore cake, eclair, black forest cake, chocolate meringue cake, puff pastry w/chocolate cream and with orange cream. Cookies: cigarette cookies, macaroons, florentines, financiers. Tarts: chocolate fig tart, nutella tart, pecan tart. Puddings: rice pudding, coffee/whisky cappuccino. Candies: regular truffles, caramel truffles, nut truffles, candied fruits, passionfruit/milk chocolate truffles. Ice cream: Different ice creams, banana splits, sherbet, ice cream sandwich with meringue. drinks: variety of hot chocolate.I recommend this book. The pictures are beautiful (though not everything is photographed), and the recipes are well explained, Most importantly, all of the recipes work (Pierre's recipes always work). The binding on this book is very strong, so you can actually use it as a cookbook.One of the other reviewers said this book was for "novices", I see the point, but do not agree. I think this book is a little harder than "Desserts by Pierre Herme". For instance, it it asks for passion fruit pulp in one recipe ("desserts" asks for passion fruit juice, which is easier to get), some of the recipes assume you have an icecream maker, and I know of no amateur who makes St. Honore cakes. "Desserts by Pierre Herme" is organized with building blocks first, recipes second, "chocolate desserts" is the other way around. To me this assumes you know the recipes and just need to check the back for reference. ON the other hand, this book is definitely easier than his other book "The patisserie of Pierre Herme" (which also has building blocks at the end). That book assumes you have nut paste (which you can make as an amateur, but a pain), are willing to make Joconde cakes to wrap your cake around, can make chocolate ruffles, and so on. If you're a professional, that's the book you want.This book definitely gets 5 stars, but keep in mind who you are first. If you are total beginner, there are some easy recipes here but some things will be too hard. IN this case I think "cocolat" by Alice Medrich is a good, easier alternative, or even "desserts by Pierre Herme" (that book has less chocolate though). I think a intermediate-advanced amateur will get the most out of this book. If you're a pro, you won't learn new techniques. A pro would get this book if he was a fan of Pierre and wanted to see Pierre's thinking and the original way he puts together components (for instance his use of cinnamon in general, or pears in St. Honore cake).

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