- Books by Desmond King (Author of Shoji and Kumiko Design)
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Books by Desmond King (Author of Shoji and Kumiko Design)
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I'm fully satisfied with this purchase, and - i'll tell you the truth - those books really much more than just "Shoji design". I don't think i'll ever need another book about Japanese carpentry. Overall brilliant, i'm really impressed. And a good craftman! Die hilfreichsten Kundenrezensionen auf Amazon. This is a wonderful book for anyone who is looking to get started in Kumiko and Shoji work. Desmond King has a great website and some YouTube videos that lay out the basics of this style, but they are nothing compared to the amount of information inside this book.
It walks you through building several pieces from start to finish, and this book is the only way to get the plans for the number of jigs that king uses in his work. It will have you working in no time!
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It's also worth mentioning that this book is possibly the best English-language reference for the care and tuning of Japanese-styled hand planes. He dedicates the first portion of this book to ensuring that you understand how to set-up, care for, and occasionally tune-up these planes that are the backbone of kumiko work.
If you know what you're doing here and are just looking for a great reference, or if you're looking for something new to do in woodworking, this book is a must-have. It will keep you busy for quite some time to come! Can't wait to start trying out the techniques. On a recent trip to Japan I found incredible Kumiko designs everywhere and took lots of pictures. King's books I'm all set to try creating my own designs.
The process is a bit complex, but well worth the effort. A great gift for the woodworker in your life in fact, Fine Woodworking magazine has recently had Kumiko projects on their cover. King also has some youtube videos which are helpful. I bought both books.
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Des King is, in my mind, the undisputed ruler of Kumiko making. This book is a bible. If you want to know the art, history and every esoteric process that goes behind making shoji and kumiko, this is the absolute number-one without-question book to get. It delves deeply into each part of the process. It covers the background, the why, the Ken, the tricks, tips, gotchas and philosophy.
It is a masterpiece from an artist who is has a deep understanding of his art. It is very clear, like sitting with a true master, that this is simply book one. Negative, when cultivated without light. Some strains are photochromogenic.
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Slow; growth at 7 days on egg media; growth at 7 to 14 days on Sauton agar. Utilization of carbohydrates as sole carbon source: Acetate, citrate, succinate, malate, pyruvate, benzoate, malonate and fumarate not utilized; glucose, fructose, sucrose, ethanol, propanol, propylene glycol, 1, 3-, 1, 4- and 2, 3- butylene glycols not utilized; mannose, galactose, arabinose, xylose, rhamnose, trehalose, raffinose, inositol, mannitol and sorbitol not utilized in the presence of ammoniacal nitrogen. No acid from glucose, mannose, galactose, arabinose, xylose, rhamose, trehalose, raffinose, inositol and sorbitol.
Utilization of nitrogen compounds as sole, simultaneous carbon and nitrogen source; L-Glutamate utilized usually; L-serine, glucsamine-HCl, acetamide, benzamide, monoethanolamine and trimethylene diamine not utilized. Utilization of nitrogen compounds as sole nitrogen source: L-Glutamate, urea, succinamide and nitrate utilized; L-serine, pyrazinamide and nicotinamide utilized by three of six strains; L-methionine, acetamide, benzamide, isonicotinamide and nitrite not utilized.
Two types of M. The first biotype utilized showed growth glucose, acetate and pyruvate in the presence of glutamate-nitrogen and utilized acetate and pyruvate in the presence of trimethylene diaminenitrogen. To this type, three strains received as M. Another biotype utilized none of glucose, fructose, sucrose, acetate, citrate, succinate, malate, pyruvate, malonate and fumarate in the presence of one of the above nitrogen sources.
Three strains received as M. The distribution of Clostridium perfringens in the normal human intestinal tracts was investigated in order to provide the proper interpretation of the results of bacteriological examinations to be undertaken when a food poisoning breaks out. The actual count ranged from 10 1 to 10 8 per one gram of feces. The total count of the organisms detected in both heated and unheated feces fluctuated considerably, even in specimens from the same person. The fluctuation of the count fell within a certain range, although the counts often varied depending upon each individual.
The counts of the organisms detected in the specimens heated at 80C correlated to a certain extent to those in the corresponding unheated specimens, but such a correlation was not found when the specimens were heated at 90C or higher temperature. Such organisms that resisted against the heating at C for 60 minutes were detected in the specimens from healthy persons at about 50 per cent, and the count ranged from 10 1 to 10 6 per one gram of the feces.
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The organisms lost the heat resistance when grown in a medium containing carbohydrate. General failure encountered in isolating Cl. The titration of diphtheria antitoxin was carried out a method using collodion paticles sensitized with diphtheria toxin. The results coincides well with these obtained by the hemagglutination. In addition, this titration was 10 to times more sensitive than the intracutaneous reaction. The influence of 5-n-buthylcyclohexyl-2, 4, 6-trioxoperhydropyrimidine BCP on hemolysin formation against sheep red cells in mice was observed in comparison with that of cortisone.