Jumat, 27 April 2012

[G583.Ebook] Ebook Reality is Plastic. The Art of Impromptu Hypnosis., by Anthony Jacquin

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Reality is Plastic. The Art of Impromptu Hypnosis., by Anthony Jacquin

This book is about hypnosis and how to use it effectively. It will teach you what hypnosis is and how to hypnotise both individuals and groups of people any time and anywhere you choose. No prior experience of hypnosis is required to understand and apply the knowledge in this book. The techniques are deceptively simple yet incredibly powerful. They are entirely practical and have been road-tested over many years, with thousands of people.

This seminal book is renowned by hypnotists around the world, whether they are hobbyists or professionals.

The author is a vastly experienced hypnotist, hypnotherapist and trainer.

Originally written in 2007, this is the updated edition from 2016.

  • Sales Rank: #54546 in eBooks
  • Published on: 2016-02-11
  • Released on: 2016-02-11
  • Format: Kindle eBook

Review
"Anthony Jacquin is unique combination of experienced hypnotherapist and dynamite guerrilla street hypnotist, and to both, he brings a startling ingenuity, leveraging simple building blocks into hypnotic magic. He communicates that magic clearly in this instructive book.
This book is about being able to DO hypnosis, on the fly, anywhere, for any reason--for helping people or for entertaining them, and preferably both. For that you need a simple, reliable set of tools that can be leveraged into a whole showcase of outcomes. Reality is Plastic brilliantly shows how a couple of simple, classic techniques like Magnetic Fingers and Magnetic Hands can easily be developed into advanced phenomena like negative hallucinations.
And this book IS about the hypnotic phenomena. I have trained with several exceptional hypnotists, and what I have found is that the emphasis was on metaphors and stories--giving the subject new internal experiences. The challenge of that approach is that it's very difficult to have any object way of knowing whether or not the hypnotist is having any measurable impact on the subject. Often the subject walks away from the session believing that nothing has happened. Mr. Jacquin, on the other hand, teaches his readers to use hypnotic phenomena at every step of the way, as convincers to the subject that something hypnotic is actually happening, as observable feedback to the hypnotist that s/he is succeeding, and as levers to amplify the subject's experiences to the next level.
Reality is Plastic is full of concise instruction that will teach you exactly how to work the magic yourself, illustrated by Mr. Jacquin's own adventures in impromptu hypnosis when he participated in a challenge to live with no money for 30 days, using only his hypnotic skills for survival. I have used the techniques in this book many times, and in fact, the particular versions the handshake and hand levitation inductions taught in this book have become my work-horse, go-to inductions that I use 99% of the time."�
-Scott Ludtke

About the Author
My first contact with hypnosis was via my father. After learning hypnosis himself and helping others with it, he told me he felt like he was vested with a special power, as if he was wearing an invisible cloak. He suggested that I should try one on too.

So I learnt the basics and eventually did my first session back in 1995 to help someone quit smoking. It was a complete success, they quit easily and effortlessly. I was hooked.

Keen to learn more I sought out the best teachers I could find, got as much practical experience as possible and finally went full time as a hypnotherapist in 2001. Since then I have worked with over 5000 people helping them change their life and realise their dreams.

My interest spread into entertaining with hypnosis and I became a professional performer in 2004. My speciality is mixing close up magic and mind games with hypnosis and I have been fortunate enough to perform for a wide variety of people, companies and festivals as well as featuring on both BBC Radio and ITV.

Now I spend much of my time travelling the world sharing my ideas about hypnosis, teaching others about this fascinating art. Although what I do and teach now is a world away from what I did twenty years ago, the magical feeling that comes from knowing you can use words to change someone's reality, to change someone's life remains. I am as fascinated with hypnosis now as I was after that first session.

Most helpful customer reviews

4 of 4 people found the following review helpful.
Reality is Plastic brilliantly shows how a couple of simple
By S Luedtke
Anthony Jacquin is unique combination of experienced hypnotherapist and dynamite guerrilla street hypnotist, and to both, he brings a startling ingenuity, leveraging simple building blocks into hypnotic magic. He communicates that magic clearly in this instructive book.

This book is about being able to DO hypnosis, on the fly, anywhere, for any reason—for helping people or for entertaining them, and preferably both. For that you need a simple, reliable set of tools that can be leveraged into a whole showcase of outcomes. Reality is Plastic brilliantly shows how a couple of simple, classic techniques like Magnetic Fingers and Magnetic Hands can easily be developed into advanced phenomena like negative hallucinations.

And this book IS about the hypnotic phenomena. I have trained with several exceptional hypnotists, and what I have found is that the emphasis was on metaphors and stories—giving the subject new internal experiences. The challenge of that approach is that it’s very difficult to have any object way of knowing whether or not the hypnotist is having any measurable impact on the subject. Often the subject walks away from the session believing that nothing has happened. Mr. Jacquin, on the other hand, teaches his readers to use hypnotic phenomena at every step of the way, as convincers to the subject that something hypnotic is actually happening, as observable feedback to the hypnotist that s/he is succeeding, and as levers to amplify the subject’s experiences to the next level.

Reality is Plastic is full of concise instruction that will teach you exactly how to work the magic yourself, illustrated by Mr. Jacquin’s own adventures in impromptu hypnosis when he participated in a challenge to live with no money for 30 days, using only his hypnotic skills for survival. I have used the techniques in this book many times, and in fact, the particular versions the handshake and hand levitation inductions taught in this book have become my work-horse, go-to inductions that I use 99% of the time.

4 of 4 people found the following review helpful.
Want to learn hypnosis? Here you go.
By Justin Weiss
At age 8, I rented a book from the library on hypnosis as a means of fulfilling my obsession with the concept of hypnosis. I read a script from the book to my father, and successfully put him into trance. I decided that hypnosis seemed to difficult for me, so I gave it up and focused on other things.

9 Years later (2010), I discovered Reality is Plastic, and found myself hypnotizing classmates in High School the next day. Hypnosis has become my primary career path. This book is incredible. It is comprehensive, and enjoyable. I hope to meet you in person some day, Anthony Jacquin. Thank you for this.

3 of 3 people found the following review helpful.
This book will turn you into a hypnotist
By Dan Perez
I've read dozens of books on hypnosis and neurolinguistic programming (NLP) and Reality is Plastic remains my favorite of all time. It's simple, straightforward and elegant in its approach. It has one goal: to teach you to hypnotize other people. And if you put the principles and techniques of this book into practice you will not only become a hypnotist, you will become, as author Anthony Jacquin puts it, The Hypnotist.

What does that mean? Well, it's an important distinction you need to make in your own mind to be that much more effective and confident when you begin to hypnotize people.

I've had the good fortune to train live with Anthony Jacquin and his Head Hacking LTD crew, but this book is where it all started for me, and it's still an important reference in my library.

I could go on and on about the usefulness of this book, but just get it, read it and internalize the concepts and techniques and you will make an amazing transformation into...The Hypnotist!

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Kamis, 26 April 2012

[G428.Ebook] Free Ebook New Nordic Design, by Dorothea Gundtoft

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New Nordic Design, by Dorothea Gundtoft

A fresh take on the top contemporary Nordic designers, sure to inspire fans and curators of minimalist design

Contemporary Nordic designers are known for their serene, minimal aesthetic and innovative approach to creating pieces of simplistic elegance, from austere lighting designs meant to reflect the quality of light in the northern hemisphere to clean, modern furniture decorating the homes of the region’s most stylish residents.

New Nordic Design is not only a comprehensive guide to Nordic designers practicing today but also a source of minimalist inspiration. Profiles of ten influential Nordic designers complement illustrated profiles of fifty contemporary interior and product designers alongside interviews conducted by Dorothea Gundtoft. In addition, interviews with twenty international commentators place their work in a global context. 200+ illustrations

  • Sales Rank: #542722 in Books
  • Published on: 2015-10-06
  • Original language: English
  • Number of items: 1
  • Dimensions: 9.30" h x 1.00" w x 7.20" l, .0 pounds
  • Binding: Flexibound
  • 256 pages

Review
“a must for anyone looking to expand their understanding of the Scandinavian influence on global handmade and industrial design marketplaces” (American Craft)

About the Author
Dorothea Gundtoft is a fashion stylist, writer, and photographer. Her commissions have included work for�Dazed & Confused,�V�magazine,�Vogue Italia, and Style.com. She is the author of�Fashion Scandinavia.

Most helpful customer reviews

0 of 0 people found the following review helpful.
Even in todays highly competitive designbook environment, this stands out.
By Ira J. Sitomer
Fresh, interesting examples and superior art direction, but repetitive, not too necessary writing for the somewhat knowledgeable reader, unless you're planning an interview with one of the included personages and want to impress her with knowing where her grandma was born. Should've been more a picture book.

0 of 1 people found the following review helpful.
It is a fine book, but not what I wanted
By James M Rayback
I was looking for furniture design and this book is more general in outlook. It is a fine book, but not what I wanted.

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Minggu, 22 April 2012

[P591.Ebook] PDF Download Canadian Oxford World Atlas (New Edition), by Quentin H. Stanford

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  • Sales Rank: #14656754 in Books
  • Published on: 1992
  • Number of items: 1
  • Dimensions: .60" h x 8.90" w x 11.40" l, 2.10 pounds
  • Binding: Paperback
  • 216 pages

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0 of 0 people found the following review helpful.
awesome shipper
By Susan Donald
Awesome copy and super fast shipping

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Jumat, 13 April 2012

[R249.Ebook] Free PDF International Business: The Challenges of Globalization, 7th Edition, by Wild

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  • Published on: 1900
  • Binding: Paperback

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Minggu, 08 April 2012

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A Day at elBulli, by Ferran Adrià, Albert Adrià, Juli Soler

For the first time, A Day at elBulli: An Insight into the Ideas, Methods and Creativity of Ferran Adria allows unprecedented access to one of the world's most famous, sought-after and mysterious restaurants. Having held three Michelin stars since 1997, and regularly voted 'Best Restaurant in the World' by a panel of 500 industry professionals, elBulli has been at the very forefront of the restaurant scene since Ferran Adria became sole head chef in 1987.

Aimed at food enthusiasts as well as industry professionals, the book documents all the activities and processes that make up just one day of service with stunning colour photography of the kitchens, staff, creative workshop, dishes, the restaurant itself and its striking surroundings near the town of Roses, north east of Barcelona. The book starts with daybreak at 6.15 am, then shows visits to the local markets to source ingredients from 7.00 am, Ferran's arrival at the workshop, his morning creative experimentation session, the arrival of the rest of the brigade at 2.3 0 pm to begin the mise-en-place for the evening, the preparations of each guest's menu, the daily tasks of the front of house team, and the arrival of the first guests for dinner from 7.45 pm until the last guests' departure by 2.00 am.

The menu is fully explained with detailed and technical recipes that reveal the full extent of the chefs' artistry. Innovative text inserts open the lid on the history of elBulli and Ferran Adria, the creative methods, the secret workshops, the technical processes behind the creation of a dish, the network of sensations and interactions that take place between a restaurant and its guests and the sensory experiences of eating, as well as the formidable reservations procedure and the structure of a meal into four theatrical 'acts'.

A Day at elBulli: An Insight into the Ideas, Methods and Creativity of Ferran Adria allows all lovers of good food to experience this spectacular restaurant to the full.

  • Sales Rank: #749609 in Books
  • Published on: 2010-06-16
  • Original language: English
  • Number of items: 1
  • Dimensions: 11.50" h x 1.50" w x 8.75" l, 4.55 pounds
  • Binding: Paperback
  • 528 pages

Amazon.com Review
Book Description
A Day at elBulli: An Insight into the Ideas, Methods and Creativity of Ferran Adria reveals for the first time the creative process, innovative philosophy and extraordinary techniques of the multi-award-winning restaurant, elBulli, and its legendary head chef, Ferran Adria. Situated on a remote beach on the northeast coast of Spain, elBulli is famous for being the ultimate pilgrimage site for foodies, and a reservation that is nearly impossible to obtain. Each year elBulli is open for just six months, and receives more than 2 million requests for only 8,000 seats. Renowned for his spectacular ever-changing 30-course tasting menu, Adria's pioneering culinary techniques have been applauded - and imitated - by top chefs around the globe for the past decade, and he was named one of Time magazine's 100 most influential people of our time.

If you weren't one of the lucky few to get in this year (2008 reservations were booked a year in advance), you can now experience the restaurant like never before. This generously-illustrated 600-page ''day in the life'' features over 800 photographs, menus, recipes and diagrams, and presents a guided tour through a full working day at elBulli. The book documents the activities of each hour of the day, from dawn at 6.15 am to switching off the lights at 2.00 am.

The book highlights 30 dishes which represent a full elBulli menu, and Adria shows you how he creates the restaurant's innovative cuisines. Sample recipes include Samphire Tempura with Saffron and Oyster Cream, Steamed Brioche with Rose-Scented Mozzarella, and Coulant/Souffle of Granadilla with Cardamom Toffee.

In April 2008, elBulli won the #1 Best Restaurant in the World, for the third year in a row at the S. Pellegrino World's 50 Best Restaurant Awards.

A Look Inside A Day at elBulli
(Click on Images to Enlarge)


08:30 elBulli Restaurant Terrace

14:35 The rest of the kitchen team arrives.



16:45 Making an olive oil cylinder from a special caramel made with olive oil and Isomalt

20:00 Chefs make cocktails: a tray of Margarita frapp� with a salt air served in a cube of ice



Cigala con quinoa (Langoustine with quinoa)

23:15 The pace slows down as act three approaches


Amazon Exclusive: A Recipe Excerpt from A Day at elBulli
Marshmallow de pi�ones (Pine nut marshmallows)

From Publishers Weekly
An enormous undertaking, this monumental tome, complete with more than 1,000 photographs, chronicles one day at revolutionary eatery elBulli in northern Spain, arguably one of today's most influential restaurants. Adria, the culinary genius behind this success, along with restaurant manager Soler and brother and fellow chef Albert give the reader a firsthand look at day-to-day activities and the innovation for which elBulli is known. Lavish photographs are the main attraction in this work; text is sparse and offers only glimpses into activities. While there is an examination of the team's creative methods, most topics are only touched upon briefly, such as creative sessions, testing and utilizing a mental palate. Given the highly technical nature of the dishes served at elBulli, recipes (Pine Nut Marshmallows; Steamed Brioche with Rose-scented Mozzarella) are rare. A glance behind the scenes at a pivotal time and place in culinary evolution, this book will delight serious foodies, and its stunning package guarantees it will grace many a coffee table. (Oct.) --Publishers Weekly

From The New Yorker
In the world of culinary porn, this five-hundred-plus-page tome of photographs from the fabled avant-garde restaurant elBulli, in Spain, is curiously banal. Little of the chef Ferran Adri�s radical genius can be detected in the brochurelike text (�To produce a great wine you need the best grapes�) and the mostly prosaic images (sommeliers at their laptops, for example). But when the food arrives one feels a sense of wonder. Circles of dehydrated mango pur�e, daubed with a purplish black-olive emulsion, conjure miniature Rothkos; puffs of cotton candy, dusted with a freeze-dried passion-fruit powder, hang from spindly branches. Intrepid or technologically well-equipped readers may brave the recipes for such creations as liquorice-infusion-jelly lasagne and ignore the overserious eating instructions.
Copyright �2008 Click here to subscribe to The New Yorker

Most helpful customer reviews

34 of 35 people found the following review helpful.
This is a book about the creative process rather than a cookbook
By Jackal
I would not consider this a cookbook. The bulk of the book consists of pictures and some text. I would say this is an interesting book about creativity. It shows how the creative process works in one world-class, very innovative restaurant. This is an interesting read/reflection if you are interested in creativity in general.

You do get a sample of recipes. Given the price of the other El Bulli books, it might not even be a bad deal if you just want some of Adria's recipes. Still the recipes are mainly included to show the outcome of the creative process.

This book does not really cover the different methods/machines used in molecular gastronomy. If you want to understand the methods used, I would recommend starting with Blumenthal's The Fat Duck Cookbook and reading a few blogs. Two good things with the Blumenthal book is that it has a section on methods/machines. Then you can get Adria's chronological description of his creations over the years, for instance start with El Bulli 2003-2004. I'm sure there will be more practical books geared towards a lay audience in the coming few years. Let's revisit the issue in 2011.

34 of 36 people found the following review helpful.
It's a photo album...
By B. J. Barnett
My Wife and I were Lucky enough to eat at El Bulli in September of 2007. Actually, I was the lucky one and she was gracious enough to let me drag her to the other side of the planet for a very strange, (but spectacular) dinner.

I just found out that this book existed. Firstly, it does not even pretend to be a "cook book". If that's what was expected then one should have bought the actual cook books, (published chronologically), from El Bulli directly. This book is a pictorial love letter. To me, even though I had absolutely nothing to do with the books production, it feels personal.

My own photo album mimics much of what is seen here. It's simply the real deal. A lot is made of Ferran and his restaurant. I understand why but what gets lost in all of the global hype is the simple fact that you are eating dinner at someone's house. It's small. There is no menu. No Pretense, and Ferran is actually there. Also,everybody else is just plain friendly.

It's food, not Worship. Fun...not analysis. Frankly, I've had better food in my life. However, I've never had a "Greater" dining experience. Once I received the reservation, we had to wait a full year. Here it is more than a year after and I still think about the experience all the time. What other Restaurant can give you that?

Ferran could charge 5 times what he does and still be full every night but he doesn't. That says something to me. He is laser focused on his own personal vision and when you go there you are merely a participant along for the ride...and what a crazy ride it is. Anyway, back to the book.

There is no way that this book is relevant to most casual observers. If I hadn't eaten there, i doubt even I would be interested to own it. Like I said, to me, this is one spectacular memory of the night we spent there. The table we sat at is photographed many times over and I have vivid memories of many other photos as well.

To this day, I'm still not sure if what I ate at El Bulli should be considered "dining". I doubt I ever will figure that out with any precision. That's why I loved it. It's the same with this book. You'll page through it and ponder it's ideas for years but you'll probably never arrive at any real resolution. I haven't. What other "cookbook" can do that? Talk about getting your monies worth...

18 of 19 people found the following review helpful.
Pure genius at elBulli
By Thomas Myers
Amazing insight into the world of Ferran Adria at elBulli. This new book covers a single day in chronological order and spanning 600 pages. Readers should not expect an extensive narrative or cookbook format from this volume; however, for those interested in gleaning a window into an exotic world, this new work is hard to beat, especially at this price. Beautiful photographs fill nearly every page and feature the esoteric (sand on the Spanish sea shore), operational details (menu and plating preparation worksheets), and of course, the amazing food. A Day at elBulli clearly illustrates the genius and passion of Mr. Adria and offers a small glimpse at this world renowned restaurant for those of us not fortunate enough to dine there in person. Simply amazing!

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