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New Progress to Proficiency Self-Study Student's Book (Cambridge Books for Cambridge Exams)
New Progress to Proficiency Self-Study Student's Book (Cambridge Books for Cambridge Exams)
by Leo Jones
Edition: Paperback

6 of 6 people found the following review helpful
2.0 out of 5 stars Decent, 5 Dec. 2010
Certainly not the worst Proficiency book on the market, but definitely not one of the best. A poor choice for CPE preparation, but fair for students not focused on examinations.
- Reading: nice variety of texts at the right level, but poor choice of comprehension questions-- almost useless. Text choice is sometimes random and difficult to build into a lesson.
- Listening: Listenings are realistic and not at all false-sounding like in many textbooks. However, they tend to be difficult to hear, as the speakers often mumble or speak too quickly to follow. Questions are often clustered too close together and make answering while listening quite a difficult task, often impossible.
- Speaking: Very little conversation material. Quite a big failure of the book.
- Writing: No writings guides or useful appendixes. Writing prompts are few.
- Grammar: Sometimes useful and interesting, other times too simple. There are very few exercises for practice and so grammar units tend to be all reading of rules.
- Vocabulary: The strongest part of this book, but again lacking in exercises.

Furthermore, the teacher's book for this series is not worth buying if you have the self-study book... there is no difference. Also, without a workbook, this series seriously lacks in additional material for practice.


Tartine Bread
Tartine Bread
by Chad Robertson
Edition: Hardcover
Price: £19.96

11 of 13 people found the following review helpful
5.0 out of 5 stars Beautiful, 5 Dec. 2010
This review is from: Tartine Bread (Hardcover)
Not only does the book present a fail-free method of making perfect sourdough bread, it is gorgeous to hold and look at. A perfect addition to any baker's library, both novice and professional.
Comment Comment (1) | Permalink | Most recent comment: May 17, 2012 11:57 AM BST


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