Joanna Baker – författare

Provides a highly practical and accessible guide to teaching English to students for whom English is not their first language. It is a comprehensive guide to lesson planning and testing, covering all four modes of language (reading, listening, talking and writing), and the teaching of grammar and vocabulary.

Practical and easy to use, Essential Speaking Skills is the definitive guide to teaching speaking to students of English as a second or additional language. Brimming with invaluable advice on teaching approaches and practical classroom ideas and learning activities, the handbook is specifically designed for teachers who teach large classes with very few resources. The clear explanations and the activities are suited to both new and experienced teachers of English, and can be used in junior and senior secondary school classrooms and for adult learners.

Practical and easy to use, Essential Speaking Skills is the definitive guide to teaching speaking to students of English as a second or additional language. Brimming with invaluable advice on teaching approaches and practical classroom ideas and learning activities, the handbook is specifically designed for teachers who teach large classes with very few resources. The clear explanations and the activities are suited to both new and experienced teachers of English, and can be used in junior and senior secondary school classrooms and for adult learners.

It should come as no surprise that poets are often exceptionally fine cooks, savoring food the way they savor words and at the same time recognizing that just as a gathering of words does not necessarily mean a good poem, neither does a mixture of ingredients necessarily mean a good recipe. In Cooking with the Texas Poets Laureate, the editors, all members of Dr. Paul Ruffin’s 2014 graduate Editing/Publishing class, solicited recipes and food-related poetry and prose from Texas Poet Laureates of this millennia. The result is a most unusual gathering of personalities equally comfortable with the spatula or the pen.Eating Texas It’s taken a long apprenticeship to make waffles in the shape of Texas. First there were mountains over Waco. Then the Panhandle sank. A few more false starts when the Red River swamped Oklahoma and the Rio Grande dripped into Mexico. Now I can make perfect ones. All I have to do is take care to stop pouring the batter a little shy of El Paso, Dalhart, and Texarkana. For some reason, Brownsville needs more. Otherwise, my grandchildren complain they don’t have the tail of Texas to bite off.