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This guide provides a brief, concise overview of personal Bible study for the layperson. Long-time Bible teacher Robert West gives insight into the types, tools, and techniques of personal study, offering both practical guidance and encouragement to pursue the command of 2 Timothy 2:15 ("Be diligent to present yourself approved to God as a workman who does not need to be ashamed, accurately handling the word of truth"). Covering topics such as the inductive method, word studies, commentaries, dictionaries, and concordances, How to Study the Bible also emphasizes the personal benefits of private Bible time.

• Sales Rank: #19115 in eBooks
• Published on: 2007-09-01
• Released on: 2010-11-10
• Format: Kindle eBook

About the Author
Robert West has been teaching the Bible for more than 30 years, in church services, Sunday schools, home Bible classes, nursing homes, and prison ministries. An account representative for a wholesale food distributor, he lives in eastern Ohio with his wife, Brenda. They have three grown daughters and three grandchildren.

Most helpful customer reviews

11 of 11 people found the following review helpful.
My best kindle purchase to date
By Peter Bossman
So many people are missing out on what the Bible says by just reading it.

We need to STUDY it. Unfortunately, many of us haven't been taught how to do so.

This book has proved invaluable to guide me in the proper way to study scripture. Once you start to study scripture, the Holy Spirit will open your eyes to many hidden treasures in scripture that you missed for years while merely reading the scripture.

This book costs less than a 2 liter bottle of soda and may yet proved to be the second most valuable book you own - next to the one it will teach you to study!

32 of 33 people found the following review helpful.
Learn How to Study the Bible
By Pastor T
This is an excellent text book to use for teaching people how to study the Bible. It is condensed, concise, and yet it clearly and plainly explains basic guidelines for how to study the Bible, how to find out what it means, and then how to use these truths in your daily life to live the life that God has purposed for you to live. Many thanks to Robert West for his diligent and thoughtful insights in "How To Study the Bible."

55 of 59 people found the following review helpful.
A Very Nice Guide to Bible Study
By Bruce J Blanchard
The world is full of preachies who do their best to drum doctrine down your throat when the most important of aspect of your life as a Christian is studying the Word for yourself. Letting the Bible prove itself can be a gigantic task and the helpful aide (along with atlases, concordances, dictionaries, and commentaries) will be a short guide laying down simple principles that help your Bible study. The work by Robert M. West is an excellent companion in this task of understanding the Word of God. His suggestions (as they should be) are practical, exhorting, and supportive. He does more than generally make a statement; he divides it into aspects of exploration, asking us to think it through and investigate it for ourselves. Let the Scriptures prove themselves to you so that you grow into an understanding of the Word and less in the interpretation of someone else. He provides stories of what can go wrong if we jump to conclusions. In a basic way, he takes what he has learned and encourages us to find out what we can come to know. Guides to help us grow are welcome in my world. Don't bypass this book. The price is right and it will do the one thing we need in this world and that is to help us make the Scriptures ours instead of being pressed into the mold of the preachies.

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Title: Modern Japanese Cuisine( Food Power and National Identity) Binding: Hardcover Author: KatarzynaJoannaCwiertka Publisher: ReaktionBooks

• Published on: 2007-03-31
• Binding: Hardcover

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Crucial formulas for baking success--an updated edition of the classic reference
What do virtually all breads and desserts have in common? They rely on baking formulas, the building block "recipes" that every serious baker must master. For example, behind every tempting napoleon lies a formula for classic puff pastry, while a truly heavenly chocolate brownie cannot exist without the knowledge of how to temper chocolate. Compiled by a veteran instructor at The Culinary Institute of America, this authoritative reference contains 200 completely up-to-date formulas using essential ingredients found in today's pastry kitchens. From American Pie Dough and Pâté Brisée to Pastry Cream and Crème Anglaise, these recipes are written in small- and large-yield versions to accommodate the needs of the serious home baker as well as the pastry chef.

• Sales Rank: #475329 in Books
• Published on: 2002-09-16
• Original language: English
• Number of items: 1
• Dimensions: 9.10" h x .90" w x 6.10" l, 1.28 pounds
• Binding: Paperback
• 336 pages

Most helpful customer reviews

35 of 39 people found the following review helpful.
Every baker NEEDS this book.
By Bill Anderson
I started a bakery/deli in 1993 using a professional baker and this book as my foundation. In time I also learned to use advice from my customers and from other pros. Still, the whole lot of the experts, save one, gave less useful information than did this classic by Joseph Amendola.
Theories of dough fermentation and the like are of especial importance for any new baker. When something goes wrong, too, this book has a good trouble-shooting section.
I heartily recommend this book to any baker, commercial or men and women trying to please their loved ones.
Other books you should add to the shelf are Professional Baking and Quantity Cooking.

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A must have!
By Mrs. Kristi G. Gives
The Baker's Manual is a book that anyone who is serious about baking should have! It has all the foundational information that you could need and then some. If I could only have one book about baking, this would be my choice!!!

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A MUST for any baking Enthusiast!
By A Customer
As a student currently enrolled in a Professional Baking and Pastry Program, I can say this book is a MUST. It provides information for both the recreational and professional baker.

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