How to Study Chess on Your Own Workbook, Volume 2: Exercises and Training for Club Players

By Ajay K. PoddarGeorg CkUlrich L. Rohde, et al.

Book Overview

This second-volume workbook in Davorin Kuljasevic's How to Study Chess on Your Own series is optimized for chess players with an Elo rating between 1500 and 1800 but is helpful for anyone between 1200 and 2000. The astounding success of his How to Study Chess on Your Own made clear that thousands of chess players want to improve their game and like to work on their training at least partially by themselves.

Kuljasevic has used his coaching experience to identify the typical mistakes of club players and create a broad and exciting training schedule to address them. You will be challenged by tasks such as: Solve visualization puzzles; Find the best middlegame move; Find a hidden tactic; Evaluate a critical piece-trade decision or Analyze a practical endgame position.

With these exercises and tools, any chess student can start training immediately.

• Format: Paperback
• Language: English
• ISBN: 908333662X
• ISBN13: 9789083336626
• Release Date: November 2023
• Publisher: New in Chess
• Length: 240 Pages
• Weight: 0.85 lbs.
• Dimensions: 0.7" x 6.9" x 8.9"

Customer Reviews

Great cook book

This is a great cook book. I have made many of the dishes in it, and everyone rants about how good the food is. The miso soup recipe in particular is fantastic, and I'm regularly asked to make it for the people in my house. I would definitely buy this book again.

Representative and Informative

You can get very good basic Japanese recipes from this book. I really like the miso soup recipe and the okonomiyaki recipe. The first half of the book is devoted to the concepts of Japanese cooking and does a good job of explaining the effect the different seasons and regions have on the cuisine. But I bought the book a second time (lost the first copy) for the okonimiyaki (it's sort of like a cabbage pancake) recipe. ...

Adequate, but omits important details in places

[Review written in May 2005] I read this book several years ago, when I first bought it. I remember liking it at the time, although I wasn't overly impressed with it's breadth and depth on any given area or topic. In any case, this book came to mind because this past weekend I grabbed a dozen oysters and 2 lbs of littleneck clams on a whim from a local book store. The oysters I just shucked and ate with a squeeze of lemon...

Nice book

I love this book, and still use recipes from/based on it from time to time. The best things about this book are how it will introduce various base ingredients and even some Japanese food cluture. Using this book you can make more things from scratch, and that's always better than something from a bottle or can imported or not. The color photos are so beautiful it makes a great coffee table book if you give this to someone...

Delicious recipes, beautiful photographs

This is a great book for Japanese recipes because you can SEE the ingredients from the photos and see what the recipes will look like when they are prepared. Makes your mouth water! Lots of good background info on Japanese cooking too. A delight.