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The Lasker Method to Improve in Chess

- A Manual for Modern-Day Club Players

Bog
  • Format
  • Bog, paperback
  • Engelsk
  • 240 sider

Beskrivelse

Many club players think that studying chess is all about cramming as much information in their brain as they can. Most textbooks support that notion by stressing the importance of always trying to find the objectively best move. As a result amateur players are spending way too much time worrying about subtleties that are really only relevant for grandmasters. Emanuel Lasker, the second and longest reigning World Chess Champion (27 years!), understood that what a club player needs most of all is common sense: understanding a set of timeless principles. Amateurs shouldnt waste energy on rote learning but just strive for a good grasp of the basic essentials of attack and defence, tactics, positional play and endgame play endgame play. Chess instruction needs to be efficient because of the limited amount of time that amateur players have available. Superfluous knowledge is often a pitfall. Lasker himself, for that matter, also studied chess considerably less than his contemporary rivals. Gerard Welling and Steve Giddins have created a complete but compact manual based on Laskers general approach to chess. It enables the average amateur player to adopt trustworthy openings, reach a sound middlegame and have a basic grasp of endgame technique. Welling and Giddins explain the principles with very carefully selected examples from players of varying levels, some of them from Laskers own games. The Lasker Method to Improve in Chess is an efficient toolkit as well as an entertaining guide. After working with it, players will dramatically boost their skills without carrying the excess baggage that many of their opponents will be struggling with.

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Detaljer
  • SprogEngelsk
  • Sidetal240
  • Udgivelsesdato15-02-2021
  • ISBN139789056919320
  • Forlag New In Chess
  • FormatPaperback
Størrelse og vægt
  • Vægt448 g
  • coffee cup img
    10 cm
    book img
    17 cm
    23,5 cm

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