Annotation In-depth coverage of Apple's professional video editing software, now up20020416d for version 3. Loaded with well-illustrated tips and techniques from best selling author Lisa Brenneis. Practical guide can be used as a quick reference and skill-building tool for busy professionals. Enhance productivity by learning Final Cut Pro the visual way. Final Cut Pro, the professional video editing tool from Apple, is the wildly popular digital editing software that combines editing, compositing, and effects programs all in one product. Exciting features such as interactive editing tools, built-in special effects, compatibility with Adobe After Effects filters, and full support for all QuickTime formats make Final Cut Pro the most accessible video editing tool on the market. Video that's edited with Final Cut Pro can be outputted to any professional video format: TV, VCR, computer monitor, or the Web (in the form of Web streaming media). Final Cut Pro 3 for Macintosh: Visual QuickPro Guideintroduces video producers to the comprehensive set of tools available in Final Cut Pro . Step-by-step instructions lead readers through the basics and quickly into more advanced projects in video editing. All the important features of Apple's newest application are covered in detail-the easy-to-use interface, plug-and-play capability, integration with QuickTime software, as well as a host of other features and tools that enhance workflow and productivity. Lisa Brenneishas worked as a teacher, author, panelist, and film production manager. Her production credits range from interactive digital media to educational films, animation to live action, documentary to poetic fantasy. Her clients have included Disney, MCA/Universal, the Getty Museum, the Library of Congress, the International Olympic Committee, Mattel, and more defunct new-media startups than you can possibly imagine. She is the author of the two previous editions of Final Cut Pro for Macintosh: Visual QuickPro Guide.

Finalist for the IACP Cookbook Award A Washington Post Notable Book of the Year A Smithsonian Best Food Book of the Year Longlisted for the Art of Eating Prize Featuring a new chapter on ten restaurants changing America today, a “fascinating . . . sweep through centuries of food culture” (Washington Post). Combining an historian’s rigor with a food enthusiast’s palate, Paul Freedman’s seminal and highly entertaining Ten Restaurants That Changed America reveals how the history of our restaurants reflects nothing less than the history of America itself. Whether charting the rise of our love affair with Chinese food through San Francisco’s fabled Mandarin; evoking the poignant nostalgia of Howard Johnson’s, the beloved roadside chain that foreshadowed the pandemic of McDonald’s; or chronicling the convivial lunchtime crowd at Schrafft’s, the first dining establishment to cater to women’s tastes, Freedman uses each restaurant to reveal a wider story of race and class, immigration and assimilation. “As much about the contradictions and contrasts in this country as it is about its places to eat” (The New Yorker), Ten Restaurants That Changed America is a “must-read” (Eater) that proves “essential for anyone who cares about where they go to dinner” (Wall Street Journal Magazine).

A romance of three generations in New Orleans, with Mardi Gras week as background.

Family life in a typical New Hampshire village.