Book Description
The Chinese market and Chinese companies are of increasing importance for the global chemical and pharmaceutical industry. The book starts with the characterization of the chemical and pharmaceutical industry in China. One central aspect is the political and economic situation in China with its strategic and operational implications for Western chemical and pharmaceutical companies. A major part of the book comprises case studies describing how Western companies like BASF, Bayer, Bicoll, Ciba, Degussa, DSM and Novartis are managing the market entry and investments for further growth in China. The book also analyzes the threat to Western companies in their home markets from Chinese competitors.
Book Description
In this completely revised version of his best-selling book, Cross-Functional Teams: Working with Allies, Enemies, and Strangers, author and consultant Glenn Parker updates his definitive practical guide to include his recent work in team rewards and recognition, communications technology, and multicultural and virtual-team issues. This new edition contains fresh examples and additional case studies of successful cross-functional teams from IBM, Parke-Davis, Xerox, Boeing, BOC Gases, government agencies, and more. Parker offers concrete advice and inspiration to team leaders, team members, and senior management. Cross-Functional Teams delivers a team operating manual to executives, team leaders, human resource professionals, and students of organizational behavior and provides a tool kit of assessment surveys, worksheets, checklists, and even sample training programs to help launch and sustain effective teams.
Customer Reviews:
Excellent Book on Teams.......2004-09-03
Glenn Parker's book is a must-read for individuals and organizations that have cross-functional teams or are considering implementing them. Practical advice and actual examples of successful cross-functional teams make this book an easy and enjoyable read. I highly recommend this book to those who are looking to improve organizational effectiveness through cross-functional teams.
A MUST HAVE BOOK FOR DEVELOPING TEAMS........2003-03-01
This book provides practical and helpful approaches to establishing cross-functional teams. The information provided by the author, Glenn Parker, is very useful for teams comprised of any discipline and in any industry. I have utilized many of the techniques and have seen results! I was able to get my teams up and running more quickly, we achieved results, and people seemed to have more fun because we functioned well together. I strongly recommend this book for team leaders and team members.
A Help in Team Building.......2001-01-11
G. Parker knows all about developing workplace team work. Not only is he a team work consultant, he is very familar with the literature and research on team work. As most of us know, many consultants do not bother to read the literature on the topic they profess to be an expert on. Cross Functional Teams is informative and constructive, largely because of Parker's knowledge of the field. Parker's concept of Cross Functional Teasm, or teams link people from different parts of an organization, distinquishes the book from the other books on team work.
Book Description
Create high-performing teams that achieve amazing results! Implement successful cross-functional teams in your organization. This useful tool kit and book are packed with examples and ideas for effective team building.
The book helps you to successfully develop your own cross-functional teams by using advice from more than 100 companies, including Merck, Johnson & Johnson, Sun Microsystems, the EPA, and many others. You'll learn how to set goals for shared commitments and how to overcome barriers and obstacles to teamwork.
You'll learn how to:
- Develop a plan to implement cross-functional teams
- Facilitate the launch of a set of new teams
- Design a training program for team members and leaders
- Conduct training and team building for new and ongoing teams
- Work with the senior management team to gain their support for cross-functional teams . . . and much more!
The tool kit gives you:
- Six invigorating icebreakers
- Five experiential team-building activities
- Five insightful assessment tools
- Five useful abstracts and reports
- Six detailed case studies . . . and more!
The looseleaf binder format facilitates quick preparation. Photocopy what you need, and you're ready! With Parker's help, you'll create collaboration in diverse groups and discover the cross-functional team advantage.
Average customer rating:
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Physiology and Biotechnology Integration for Plant Breeding (Books in Soils, Plants, and the Environment)
Manufacturer: CRC
ProductGroup: Book
Binding: Hardcover
 Flowers
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Look Inside Outdoors & Nature Books
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ASIN: 0824748026 |
Book Description
Global demand for wheat, rice, corn, and other essential grains is expected to steadily rise over the next twenty years. Meeting this demand by increasing production through increased land use is not very likely; and while better crop management may make a marginal difference, most agriculture experts agree that this anticipated deficit must be made up through increased crop yields. The first resource of its kind, Physiology and Biotechnology Integration for Plant Breeding assembles current research in crop plant physiology, plant biotechnology, and plant breeding that is aimed toward improving crop plants genetically while supporting a productive agriculture ecosystem. Highly comprehensive, this reference provides access to the most innovative perspectives in crop physiology - with a special emphasis on molecular approaches - aimed at the formulation of those crop cultivars that offer the greatest potential to increase crop yields in stress environments. Surveys the current state of the field, as well as modern options and avenues for plant breeders and biotechnologists interested in augmenting crop yield and stability With the contributions of plant scientists from all corners of the globe who are actively involved in meeting this important challenge, Physiology and Biotechnology Integration for Plant Breeding provides readers with the background information needed to understand this cutting-edge work, as well as detailed information on present and potential applications. While the first half of the book establishes and fully explains the link between crop physiology and molecular biology, the second part explores the application of biotechnology in the effective delivery of the high yield and environmentally stable crop plants needed to avert the very real possibility of worldwide hunger.
Average customer rating:
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Hijos de las estrellas
Daniel Altschuler
Manufacturer: Cambridge University Press
ProductGroup: Book
Binding: Paperback
Astronomy
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Astronomy
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ASIN: 8483232553 |
Book Description
¿Estamos solos en el universo? ¿Cuál es nuestro lugar en él? ¿Por qué estamos aquí? Y, ¿de dónde ha surgido todo lo que nos rodea? Se trata, sin duda, de preguntas esenciales que hemos intentado responder desde tiempos inmemoriales. Esta obra brinda los elementos necesarios para entender tanto las preguntas como las respuestas que la ciencia ha dado hasta el momento. Asimismo, por su enfoque, supone la manifestación de una profunda preocupación por nuestro futuro. Reflexiona sobre temas de gran interés y actualidad, como el medio ambiente, la búsqueda de vida en otros planetas o el peligro que entrañan las colisiones cósmicas, cuya investigación se desarrolla en parte en el Observatorio de Arecibo en Puerto Rico, centro dirigido por el autor. Queda aún una importante pregunta por contestar: ¿Hay un futuro para nosotros sobre la Tierra?
Average customer rating:
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The Nature Fakers: Wildlife, Science & Sentiment (Under the Sign of Nature: Explorations in Ecocriticism)
Ralph H. Lutts
Manufacturer: University of Virginia Press
ProductGroup: Book
Binding: Paperback
General
| History & Criticism
| United States
| World Literature
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Literary Theory
| History & Criticism
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ASIN: 0813920817 |
Customer Reviews:
Faking or Exaggeration?.......2002-02-03
Ostensibly this book is about the controversy that erupted over the work of Ernest Thompson Seton and William J. Long, both well-respected and popular naturalists in their time (start of the 20th century), and both very successful writers. The general public, which had caught "nature fever," was entranced by their stories of wolves that fed their offspring poison so they wouldn't have to endure captivity, foxes that rode on the backs of sheep to escape hunters, porcupines that curled into balls and rolled down hills, and birds that tied knots in order make nests.
Enter the grand old man of nature writing, John Burroughs and the President of the United States, Theodore Roosevelt, both of whom had a hard time swallowing the tales of Seton and Long. In exasperation at what he saw as blatant untruths, Burroughs wrote a letter debunking many of the claims Seton and Long made. It was published in the Atlantic and immediately created a stir. Although Seton refused to react, and indeed went out of his way to discuss the matter with Burroughs, Long responded with outrage and accusations of his own. What resulted was an ongoing debate between the two camps, which has been well-documented and expertly told here by Lutts. The bigger picture has to do with the changing perception of wilderness (including animals) and its role in the lives of Americans at the start of the twentieth century.
Lutts does a beautiful job of developng not only the nature faker debate, but explaining how the changing consciousness of the nation shaped and fueld it as well. Thus The Nature Fakers is about much more than the actual debates between Seton, Long, Burroughs and Roosevelt.
My one problem was the length of the book. After 100 pages Lutts has made the issues clear, and it seems time to let us know what happened and sum things up with some concluding remarks. Instead, the arguments and debates go on, via excerpts from the actual texts of the times. Although the quotes are well chosen and helpful at the start, since they allow the reader to get a feel for the writers, they got to be a bit tiresome towards the end.
The slow pace of the second half of the book aside, The Nature Fakers is a fascinating tale involving some of America's most colorful and historic personalities. It also raises concerns that are still very much with us today. You are left wondering what you really think about the role of nature in our lives. Should animals and natural resources be treated as commodities to be consumed, regarded as equals and protected, seen as fearsome and unapproachable, or merely the objects of biological study? Your answers may surprise you. Definitely recommended.
Book Description
Goes beyond conditioning and the X's and O's to reveal an overlooked but equally critical element to playing sound volleyball—the mental game. Offers coaches at any level of play the tools they need to overcome performance barriers and enhance their mental and emotional toughness. Introduces numerous concepts, including mental mechanics, performance barriers, expanding player capacities, mechanical breakdowns, automaticity of performance and mental-skills training strategies.
Customer Reviews:
Mental Toughness Training for Volleyball.......2007-05-13
This was an interesting, easy to understand book. Volleyball is highly dependent on momentum and you can't afford to have even a brief mental breakdown. This book talks about getting back on track and why when players get nervous they mess up because they inadvertantly change their mechanics. This book was helpful for any type of athlete or coach.
Book Description
Quick Look Drug Book 2006 includes the most current information on thousands of commonly used drugs, plus a 32-page color insert showing the 200 most commonly prescribed medications. Medical transcriptionists and other healthcare professionals rely on this comprehensive resource for brand and generic drug names, pronunciations, therapeutic categories, and dosing information. Exclusive to Quick Look Drug Book is the Indication Therapeutic Index that lists conditions/diseases alphabetically with the drugs used to treat each indication. Updates include New Drugs Introduced or Approved by the FDA in 2005; Cancer Chemotherapy Acronyms and Regimens; AIDS Related Complex Medications and Tests; Sound-Alike Comparison Lists; and Pharmaceutical Manufacturers and Distributors. Numerous appendices are included. The CD-ROM version has search functions that allow super-fast reference. See CD-ROM listing for details on Quick Look Electronic Drug Reference 2006.
Customer Reviews:
QUICK LOOK DRUG BOOK.......2007-09-28
This is a great reference for medical transcriptionists and anyone in the medical field. It quickly informs me of the drugs I need reference to in my field.
Quick Look Drug Book.......2007-03-10
This book is very helpful in my work as a medical transcriptionist. The Therapeutic Category Index is especially helpful.
I use this one the most.......2007-02-12
I was told that Saunders was the better book, but love the layout of Dorlans the most. I find it easy to use.
Incredibly tedious for those who need a fast reference........2007-02-09
I hate this book!!!
I'm a medical transcriptionist of 12 years. I've tried this book OVER and OVER and OVER again through the years at the urgings of other MTs. Sorry, I just can't stand it. I really have tried to make friends with it.
For use as a transcriptionist, it's cumbersome at best. Don't bother looking up a brand name drug; it takes a cross reference and fumbling through flimsy, thin pages to get you to the proper generic name. (unless, of course, my education and decade of experience is so lacking and I'm actually expected to have the knowledge of a pharmacy tech so I can use my reference book!) Then you have to weed through paragraphs, or sometimes a page, of information to get to what an MT needs: (1) Confirm this drug that you barely understood a sloppy doctor dictate actually IS for the condition he's talking about. (2) Confirm the dosage you just heard mumbled by said mushmouth. (3) Confirm any funky capitalization that big pharm has decided they need to use to pep up the name of the newest pill on the market.
And, frankly, I worry about an MT who has to rely on a book like this. You should know the common meds and their common dosages already. Yes, even a newbie. That's what training is for.
The only reason I even gave it two stars is for snazzy appendices, including a Therapeutic Category Index, which is lacking in the book I prefer (see below).
Sorry, but I'm quite busy enough with transcribing; I don't need to slow myself down any further by wading through a book which is as inefficient as the Yellow Pages.
I tried AGAIN (!) with the 2007 copy. Forget it. I'd send it back if I hadn't spilled something on it. If you are an MT and you think this will speed up your day, do yourself a favor and order it on trial from the manufacturer; you can send it back that way after 30 days. (sorry Amazon!)
Or... do what I'm about to do right now. Buy the Saunders Pharmaceutical Word Book. But, you say, it's missing a drug already for 2007? Google it and write it in the margins. You're STILL saving yourself time.
Different from prior versions.......2006-06-30
I would certainly recommend this item because of its 2006 updated information; however, if you are accustomed to the prior versions of QuickLook, be prepared for it to be a lot different. There is a delay before the program opens. When you search for a medication name, the result shows at the very bottom of the search result field instead of at the top where prior versions show and where it would be most logical, and the appendix tab is 'hidden' in the filter dropdown which overall makes this a more time-consuming process. It does have the same great features, but it's different and more cumbersome to use.
Amazon.com
A classic tome of gastronomic science and lore,
On Food and Cooking delivers an erudite discussion of table ingredients and their interactions with our bodies. Following the historical, literary, scientific and practical treatment of foodstuffs from dairy to meat to vegetables, McGee explains the nature of digestion and hunger before tackling basic ingredient components, cooking methods and utensils. He explains what happens when food spoils, why eggs are so nutritious and how alcohol makes us drunk. As fascinating as it is comprehensive, this is as practical, interesting and necessary for the cook as for the scholar.
Book Description
Harold McGee's On Food and Cooking is a kitchen classic. Hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible to which food lovers and professional chefs worldwide turn for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious.
Now, for its twentieth anniversary, Harold McGee has prepared a new, fully revised and updated edition of On Food and Cooking. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment.
On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped give birth to the inventive culinary movement known as "molecular gastronomy." Though other books have now been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques.
Among the major themes addressed throughout this new edition are:
- Traditional and modern methods of food production and their influences on food quality
- The great diversity of methods by which people in different places and times have prepared the same ingredients
- Tips for selecting the best ingredients and preparing them successfully
- The particular substances that give foods their flavors and that give us pleasure
- Our evolving knowledge of the health benefits and risks of foods
On Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food.
Customer Reviews:
It would be better with pictures........2007-10-13
This book it's excellent definitly it's not a recipe book, it's for know how the food reacts with the combination of
different ingredients, it would be more fun if the book have pictures, but it' two thumbs up!
GREAT reference book.......2007-10-08
This book is exactly what I was looking for. Tons of information on why things need to be done certain ways and some history of where it came from. No recipes, but really focuses on what it takes to cook everything well.
Alton on steroids.......2007-09-24
Okay, I read a lot of cooking stuff. I'm a big Food Network fan.
One of the things I hate about most cookbooks is that I can only read the introduction and then I only read recipes as I need them.
This is NOT a cookbook. This is a culinary encyclopedia. I recently found out that my room-mate went to high school with the author in Elmhurst, IL. How cool is that? He was the one I sprung the Alton on steroids phrase to and proceeded to tell me he knew the guy. Enough gushing.
There is more in this book about culinary science than most of us need to know. It still makes for a great read. You CAN read it like a book because of that. I love the fact that it starts out with the most basic nutritional item in life, and then tells us why we really don't need it as adults. What an eye opener! Fortunately, it also explains why milk products are so useful to adults in other ways. I could never live without my Parmesano Reggiano or all those wonderful blue cheeses.
Why is meat and fish so important to our diets? Why would anyone want to be a vegetarian after reading the benefits of these high protein foods?
We should all be reading books like this so we know all the little things. Those of you that think it's too technical, go get a book on the english language.
The Hobo Philosopher.......2007-09-13
This book is not a cook book. If you are looking for recipes buy another book. This book is for students. My Niece graduated from chef school and my gift to her was this book. This book is a history and science book on food and cooking. Here is where you learn to understanding what you are doing in the kitchen and why you are doing it. You learn all the myths and fables and the reality of what actually happens.
I bought this book when I suddenly found myself the sou chef assisting a professional French chef. By the time I finished this book, I could actually have an intelligent conversation with my new boss. When I hit him with terms like "carmelization" and "emulsification" or asked him what exactly is a burr blank sauce, I rose in stature from "good cook" to potential chef.
This book is a science and chemistry book also. It tells you what is actually happening to the food when you are cooking or processing it. Since I liked reading history and science and I was an aspiring chef - this was the perfect book. It is also great to read just for the fun of it. It is the most entertaining and informative book on food and cooking that I have ever read.
on food and cooking.......2007-08-23
I have read the first eddition, and when I heard they put out a 2nd I had to see what changed. I'm only 50 pages in to it but it is just as good as the first
Book Description
When Harold McGee's On Food and Cooking was published in 1984, it proved to be one of the sleepers of the year, eventually going through eight hardcover printings. It was hailed as a minor masterpiece" and reviewers around the world prasied McGee for writing the first book for the home cook that translated into plain English what scientist had discovered about our foods. Like why chefs beat eggs whites in copper bowls and why onions make us cry."
Customer Reviews:
The Hobo Philosopher.......2007-09-26
I loved his first book On Food and Cooking and I enjoyed this one. I made my living in the restaurant business, as a manager,then as a chef and finally an owner. I've always enjoyed cooking and eating. I'm retired but I still grind my own hamburg, fix my own sausage, make my own sauces and my wife cultivates a small herb garden. This book is fun. The point of view is fun, the writing is fun and the science is always interesting.
Once again this is not your typical recipe book. This is in another category. It's entertainment for the culinary inclined. It's history and science. The author now has his own blog or web page. It is called ... the curious cook ... of all things. I enjoy reading this fellow more than any other cooking expert that I have ever read.
Master recipes and some food for your inner nerd.......2006-08-30
If the author's mother ever told him to stop playing with his food, we can be glad he ignored her. Most of The Curious Cook is the happy result of what sounds like great playful time in the kitchen. There are essentially three focuses set out for this book:
*The first and most useful is a set of master recipes based on the author's experiments with food. The chapter on fruit ices alone is reason enough to buy the book and anyone thinking about buying an ice cream maker will have a lot more fun if they buy this book too.
The section on beurre blanc is both a how-to and a paean to this simple, quick and beautiful sauce.(chapter 6) Anyone who ever makes their own mayonnaise will be grateful for chapter 8.
*There is a bit of lab science:Chapter 11-the pleasures of merely measuring-is a recounting and tribute to the truly nerdy curiousity that some of us cooks develop. McGee's writing is fluid and friendly and it makes the laboratory-manual topics seem positively inviting.
*The third section is some food and health stuff that recalls things you've probably read in consumer food-oriented magazines a dozen times. You could skip chapters 12-14 without missing much.
The Curious Cook is definitely a bed table cook's book (rather than a kitchen cookbook), and a delightful one. It's hard to imagine a food-lover not enjoying it.
Lynn Hoffman, author of The New Short Course in Wine
and the forthcoming bang-BANG from Kunati Press
Sloppy Writing, Sloppy Science, Part 2.......2005-06-25
This book, a sequel to On Food and Cooking, is a look at the culinary world through the eyes of pop science. Despite a drastically different approach by the author this time around (real kitchen experiments as opposed to just spinning endless yarns loosely based on a myriad, unfootnoted sources), the results are similar: closer to Danielle Steel than Scientific American. If you liked this book's predecessor, then you will certainly like this one; if you thought it was worthy of a garage sale, you are unlikely to have a different view of this sequel.
This book has 2 distinct parts. The first one (190 pages) has eleven chapters, each focused on a specific subject and a series of related kitchen experiments that are fully documented. The nicely systematic approach of the author reminds one of a similar technique used by Cooks Illustrated magazine for their recipe development. The subjects are: cooking meat, oil splatter, simmering meats, green color of vegetables, de-gassing sun chokes, buerre blanc, hollandaise and bearnaise sauces, mayonnaise, artificial ripening of persimmons at home, fruit ices, and miscellaneous. Some of this material is of substantial practical value: the chapters on sun chokes and fruit ices have good recipes you can actually use. Those who are mystified by buerre blanc, hollandaise, or mayonnaise, or who have trouble making them, will find the appropriate chapters quite enlightening.
The second part, consisting of 6 chapters (120 pages) is mostly drivel. 3 chapters are devoted to the kind of stuff you can find in health magazines at the supermarket checkstand: dietary fat and heart disease, food and cancer, Alzheimer's and aluminum cookware. 3 chapters are devoted to a bit of culinary history: Brillat-Savarin, Maillard.
In the end, reading this book is fun, but I would not take the information it presents too seriously.
How You Too Can Apply Science to Food. Excellent Read.......2004-04-10
Harold McGee is probably the most widely cited writer in American culinary writing today. Alton Brown literally genuflects at the mention of his name and complains that he is hard pressed to find a subject on which Herr McGee has not already explored at some length. His major work, `On Food and Cooking' appears to be on the short list of Culinary Institute of America references for their students, next to Escoffier and their own references.
This work, `The Curious Cook', is a bit different that the other work, in spite of the subtitle `More Kitchen Science and Lore'. The larger book is largely theoretical. This book is largely experimental and its subtitle should be the title of the first and longest section `Playing With Food'. The lesson taught here is probably the single most important lesson you can learn in any endeavor. That is, when in doubt, try a little experiment. When I was studying philosophy, this largely took the form of thought experiments, not unlike the development of a Science Fiction plot. `What would happen if there were artificial people who were indistinguishable from biological humans. The result is the story `Blade Runner'. When I worked with chemistry, this step was obvious. Oddly, I had to relearn the lesson when I became a professional programmer. It took a few years and more than a few books to learn the value of prototyping code, even for some of the most simple algorithms. All this means is that when you cook, YOU ARE ALLOWED TO TRY THINGS OUT WITH THE OBJECTIVE OF SEEING IF SOMETHING WORKS. My favorite example is in making and using a simple bechamel sauce to make macaroni and cheese or creamed chipped beef without having the sauce break.
I am constantly amazed at the blissful ignorance behind some common misstatements by very good professional chefs who have established themselves as celebrity educators on various TV cooking shows. I suspect the most common is the statement that laying meat into a hot saute pan sears the flesh to seal in the moisture. This misstatement is the subject of McGee's first chapter, where with a simple kitchen scale, he demonstrates what should be common sense to anyone with some knowledge of physics. Application of high heat reduces the moisture in the meat. This essay was published before the Food Network was a gleam in network entrepreneurs' eyes, yet Emeril and Tyler and Rachael and even Wolfgang repeat this misstatement on a regular basis. The lucky thing about this statement is that searing meat or any other food for that matter, has a very important benefit, in that it develops flavor through caramelization and the Maillard reactions. By design or by chance, the explanation of the Maillard reactions come in the very last chapter of the book, providing the reason we have been searing food for millennia.
There are other books that deal with food and science. Some of the most recent and most famous are `Cookwise' by Shirley Corriher, `I'm Only Here for the Food' by Alton Brown, and `What Einstein Told His Cook' by Robert Wolke. All of these works are exceptionally good books. But, none of these works give the kind on encouragement and the kind of clues you need to find culinary answers on your own.
One warning may be in order. Science, i.e., the method of experimentation and observation is the most powerful method developed to answer questions and acquire knowledge, but it is certainly not enough to make you a superior cook. For example, I really like Alton Brown's `Good Eats' shows and I often use his recipes, but whenever I see Mario Batali do something in a different way than Alton, I invariably use Mario's recipe or method rather than Brown's suggestion. The heart of the reason behind this is that Mario Batali is a very, very good professional chef and Alton Brown is not. Preparing food is a fine mix between knowledge and artistic expression. Professional chefs know the best ways to do things to achieve the most desirable culinary result, even if they do not know the scientific explanation for why they do things in a certain way.
I will warn you that some of the essays in Parts II and III are a bit long on reflection and a bit short on practical application. I may even go so far as to say some of these sections are just a bit dull. In spite of this, the first section on `Playing with Food' plus the essays on aluminum and the Maillard reactions are all pure gold for the dedicated foodie.
Very highly recommended for anyone interested in food.
Curious Indeed.......2004-01-25
This is an odd sort of a book. If you were expecting to be enriched by lots of kitchen lore and simple explanations (which was my original aim) you would be disappointed. This book tells you much more about tidbits of history, physics, chemistry and physiology than tips and tricks for cooking and is, in truth, quite long-winded.
Now if you are also interested in the acquisition of knowledge of various sorts, common as well as obscure, and don't mind being the "most knowledgeable amateur" among your friends, this is an excellent source of information. The author spares no ink in serving up history, scientific theory and experiments (The famous oil drop experiment by physicist Millikan, a Caltech cohort of the author, was featured! Plus many of his own), findings in medicine, etc. in covering a subject, even "simple" ones like browning of vegetables by salad dressings.
If you managed through the first couple of chapters, you will probably go on, and you will quickly find that the author is a no-nonsense scientist (Ah! the Caltech imprint) and his stuff is well baked, so to speak. By the time you finish the book, you will learn much more than a few useful tips to augment your cooking skills, and find your reading time quite well spent.
Books:
- The Compstat Paradigm: Management Accountability in Policing, Business and the Public Sector
- The Delta Project: Discovering New Sources of Profitability in a Networked Economy
- The Divided Welfare State: The Battle over Public and Private Social Benefits in the United States
- The Economic Effects of Constitutions (Munich Lectures)
- The Essential Buffett: Timeless Principles for the New Economy
- The Global Transformations Reader: An Introduction to the Globalization Debate
- The Hidden Cost of Being African American: How Wealth Perpetuates Inequality
- The Invisible Heart: An Economic Romance
- The Manager's Pocket Guide to Emotional Intelligence (The Manager's Pocket Guides)
- The Mathematics of Financial Modeling and Investment Management (Frank J. Fabozzi Series)
Books Index
Books Home
Recommended Books
- The God Delusion
- The Darwin Awards II: Unnatural Selection
- Space, Time and Architecture: The Growth of a New Tradition, Fifth Revised and Enlarged Edition
- Soil Water Dynamics
- Psychoanalytic Object Relations Therapy
- The Art of Short Selling
- SPQR IX: The Princess and the Pirates
- Obey the Giant: Life in the Image World
- Richard Neutra: And The Search for Modern Architecture
- Do I Come Here Often
The Chinese Economy: Transitions and Growth
Shaping the Industrial Century: The Remarkable Story of the Evolution of the Modern Chemical and Pharmaceutical Industries (Harvard Studies in Business History)
One Billion Customers: Lessons from the Front Lines of Doing Business in China
Drugs-From Discovery to Approval
The Craft of Scientific Presentations: Critical Steps to Succeed and Critical Errors to Avoid
Kitchen Chemistry
Food Science (Food Science Texts Series)
