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Create your photo vision with the latest version of Photoshop Elements

Photoshop Elements is the top selling consumer photo editing software and Adobe continues to add innovative features that allow digital photo enthusiasts to do it all. This value-packed reference combines nine content-rich minibooks in one complete package. User-friendly and detailed, it covers the key features and tools that beginner and experienced users need to create high-quality images for print, e-mail, and the web using the latest release of Photoshop Elements - Photoshop Elements 10. Presented in full color, this resource goes beyond the basics of the application and is undoubtedly the most comprehensive Elements book on the market.

• Explores filters, effects, styles, and distortions
• Shows you how to enhance your images by painting, drawing, and typing
• Walks you through working with layers and masks
• Details ways to retouch and enhance your photos
• Checks out the toolbox, options, and other essential menus

You'll be a digital imaging pro in a snap with Photoshop Elements 10 All-in-One For Dummies!

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In 1998 Alton Brown set out to create a cooking show for a new generation. The result was Good Eats, one of Food Network’s most popular programs. In 2002, Brown set out to write a cookbook for people who would rather understand their food than follow a recipe. A mix of cutting-edge graphics and a fresh take on preparing food, I’m Just Here For the Food became one of the bestselling cookbooks of the year—and received the James Beard Foundation/KitchenAid Book Award as best reference book.

In 2006, to commemorate and celebrate this success story (more than 300,000 copies in print), STC is pleased to announce I’m Just Here For the Food: Version 2.0. This special edition features 15 brand-new recipes and 20 pages of additional material—along with everything that made the original a classic instruction manual for the kitchen. Each of the book’s 15 sections is a module on a given cooking method—from pan searing to pressure cooking, stewing to steaming—with a “master” recipe and a varied selection of recipes that epitomize the technique. The text is accented throughout with food facts, history and lore, and science.

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In 1998 Alton Brown set out to create a cooking show for a new generation. The result was Good Eats, one of Food Network’s most popular programs. In 2002, Brown set out to write a cookbook for people who would rather understand their food than follow a recipe. A mix of cutting-edge graphics and a fresh take on preparing food, I’m Just Here For the Food became one of the bestselling cookbooks of the year—and received the James Beard Foundation/KitchenAid Book Award as best reference book.

In 2006, to commemorate and celebrate this success story (more than 300,000 copies in print), STC is pleased to announce I’m Just Here For the Food: Version 2.0. This special edition features 15 brand-new recipes and 20 pages of additional material—along with everything that made the original a classic instruction manual for the kitchen. Each of the book’s 15 sections is a module on a given cooking method—from pan searing to pressure cooking, stewing to steaming—with a “master” recipe and a varied selection of recipes that epitomize the technique. The text is accented throughout with food facts, history and lore, and science.

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