Author: Oscar Manresa
Publisher: Planeta Gastro
«My Boqueria» is an account of the day-to-day life of the most immortalised market in Barcelona and the most famous in the world. Oscar Manresa tells the story of a place that is embedded in the collective subconscious of international gastronomy. It is not a book about cooking, nor is it a cookbook, but it could be both.
Author: André Dominé
Author: Tony Conigliaro
Publisher: Random House
Cocktails are back in a big way - but no more '2 for 1' Tequila Sunrises. Today's cocktails are a sensory experience, concocted by experts on taste and aroma - and none is more expert than Tony Conigliaro, expert alchemist and award-winning barman. Drinks is a stunning contemporary cocktail guide, which nods to the history of the cocktail and updates 50 classic cocktail recipes in astonishing and original ways. Tony's spins on the classics include Vintage Manhattan (using aged bourbon), new classics of his own invention (the Twinkle, now on cocktail menus the world over), drinks based on their perfume (Lipstick Rose, inspired by perfumer Ralf Schwieger's creation for Frederic Malle), fruit-based culinary creations (Sweet Grilled Lemon Margarita and Nettle Gimlet) and groundbreaking savoury drinks (White Truffle Martini). Beautifully photographed with easy recipes and fascinating descriptions of their inspiration and creation, and with a guide to the equipment you will need to make your own libations at home, Drinks will revolutionise the art of the cocktail.
Author: Larry McMurtry
Publisher: Simon and Schuster
Recounts myths of the closing decades of the western frontier viewed through the eyes of Nellie Courtright and her brother Jackson, orphans that make good in the town of Rita Blanca in what would become the Oklahoma Panhandle.
Taste Buds and Molecules
Author: Francois Chartier
Publisher: Houghton Mifflin Harcourt
"If Catalan superchef Ferran Adria is the leading missionary of molecular gastronomy, Mr. Chartier is his counterpart with a corkscrew."—Globe and Mail This award-winning book, now available for the first time in English in the U.S., presents a cutting-edge approach to food and wine pairing. Sommelier Francois Chartier has spent the better part of two decades collaborating with top scientists and chefs to map out the aromatic molecules that give foods and wines their flavor. Armed with the results of his extensive research, Chartier has been able to identify why certain foods and wines work well together at a molecular level. In this book, he has gathered his findings into a simple set of principles that explain how to create ideal harmonies in food and wine pairings. This new approach to the art and science of food and wine pairing will be an invaluable resource for sommeliers, chefs, and wine enthusiasts, as well as a fascinating read for anyone who is interested in the principles of modernist or "molecular" cuisine. The Canadian edition of Taste Buds and Molecules was a 2011 IACP Award nominee, and the original French-language edition, Papilles et Molecules, was named the Best Cookbook in the World in the category of Innovation at the 2010 Paris World Cookbook Awards, and also won the 2010 Gourmand Award for Canada for Best Design. The book includes a foreword by Juli Soler and Ferran Adria of El Bulli, who worked closely with Chartier in planning the menus at their renowned restaurant.
Un crucero turístico, "The Sir Lancelot", es el marco elegido por la autora para presentar los contenidos que conforman el Módulo Formativo 1051_2 Inglés profesional para servicios de restaurante, que desarrolla una serie de competencias comunes a diversos certificados de profesionalidad: Servicios de restaurante, Servicios de bar y cafetería, Gestión de procesos de servicio en restauración y Dirección en restauración. Se trata de un contenido transversal, imprescindible en todos esos ámbitos de cualificación profesional. El desarrollo del crucero es la razón para que convivan profesionales de la hostelería y los servicios procedentes de diversas partes del mundo. Todos ellos vinculados por su profesión por un idioma: el inglés. La autora asume el reto de dar respuesta a todas las competencias que conforman la cualificación de referencia en cada caso y lo hace con un libro diferente. Un punto de partida innovador donde el aspecto práctico resulta prioritario y donde no ha lugar al aburrimiento. Un libro que presenta situaciones veraces y cotidianas donde el inglés adquiere todo su sentido y se enmarca en el ejercicio eficaz de una profesión. Nueve unidades recogen todo el contenido curricular exigido: prestación de información gastronómica y documental en inglés, atención al cliente en inglés en el servicio de restauración y expresión oral y escrita de la terminología específica del restaurante son algunos de los aspectos desarrollados. Un bookmap sirve de guía para identificar objetivos curriculares, su desarrollo y correspondencia en el libro. Locuciones de la máxima calidad, listenings y propuestas de actividades desde www.paraninfo.es completan una obra imprescindible para quienes desempeñan su actividadlaboral en el área profesional de la restauración y a cuantos aspiran a adquirir las competencias profesionales necesarias para hacerlo con eficacia.
Manual of Neonatal Care
Author: John P. Cloherty, Eric C. Eichenwald, Anne R. Hansen, Ann R. Stark
Publisher: Lippincott Williams & Wilkins
This edition of the Manual of Neonatal Care has been completely updated and extensively revised to reflect the changes in fetal, perinatal, and neonatal care that have occurred since the sixth edition. This portable text covers current and practical approaches to evaluation and management of conditions encountered in the fetus and the newborn, as practiced in high volume clinical services that include contemporary prenatal and postnatal care of infants with routine, as well as complex medical and surgical problems. Written by expert authors from the Harvard Program in Neonatology and other major neonatology programs across the United States, the manual’s outline format gives readers rapid access to large amounts of valuable information quickly. The Children’s Hospital Boston Neonatology Program at Harvard has grown to include 57 attending neonatologists and 18 fellows who care for more than 28,000 newborns delivered annually. The book also includes the popular appendices on topics such as common NICU medication guidelines, the effects of maternal drugs on the fetus, and the use of maternal medications during lactation. Plus, there are intubation/sedation guidelines and a guide to neonatal resuscitation on the inside covers that provide crucial information in a quick and easy format.
Author: Stephenie Meyer
Publisher: Little, Brown
In this gripping page-turner, an ex-agent on the run from her former employers must take one more case to clear her name and save her life. She used to work for the U.S. government, but very few people ever knew that. An expert in her field, she was one of the darkest secrets of an agency so clandestine it doesn't even have a name. And when they decided she was a liability, they came for her without warning. Now she rarely stays in the same place or uses the same name for long. They've killed the only other person she trusted, but something she knows still poses a threat. They want her dead, and soon. When her former handler offers her a way out, she realizes it's her only chance to erase the giant target on her back. But it means taking one last job for her ex-employers. To her horror, the information she acquires only makes her situation more dangerous. Resolving to meet the threat head-on, she prepares for the toughest fight of her life but finds herself falling for a man who can only complicate her likelihood of survival. As she sees her choices being rapidly whittled down, she must apply her unique talents in ways she never dreamed of. In this tautly plotted novel, Meyer creates a fierce and fascinating new heroine with a very specialized skill set. And she shows once again why she's one of the world's bestselling authors.
The Blended Learning Book is your user?s manual for implementing blended learning. It gives you a guidebook to combining the latest technologies with traditional training models to create high-impact programs that drive superior business results (not just reduce costs). Filled with real-world examples and case studies from organizations such as Accenture, BI, Cisco, FedEx, Kinko?s, Grant-Thornton, IBM, Novell, the U.S. Navy, Verizon, and more, e-learning veteran Josh Bersin zeros in on What Works -- in all shapes and sizes of training departments from a variety of industries.
In The Kinfolk Entrepreneur, author Nathan Williams introduces readers to 40 creative business owners around the globe, offering an inspiring, in-depth look behind the scenes of their lives and their companies. Pairing insightful interviews with striking images of these men and women and their workspaces, The Kinfolk Entrepreneur makes business personal. The book profiles both budding and experienced entrepreneurs across a broad range of industries (from fashion designers to hoteliers) in cities across the globe (from Copenhagen to Dubai). Readers will learn how today’s industry leaders handle both their successes and failures, achieve work-life balance, find motivation in the face of adversity, and so much more.
An essential guide for succeeding in today's competitive environment, this book provides beginning scientists and experienced researchers with practical advice on writing about their work and getting published. This new, updated edition discusses the latest print and Internet resources. Preparing, submitting and publishing scientific papers is now largely electronic, and the book has been revised to reflect this. New material includes more information on including supplementary material online, using reference management software, and preparing tables and figures; expanded sections on structuring a discussion section and the strengths and limitations of the research; and additional material on international aspects of scientific writing. The book guides readers through the processes involved in writing and publishing for scientific journals, from choosing a suitable journal to presenting results and citing references. It covers ethical issues in scientific publishing; explains rights and permissions; and discusses writing grant proposals, giving presentations and writing for general audiences.
Author: Daniel Patterson
Publisher: Phaidon Press
" "An absorbing self‐portrait of an exceptional cook." – Harold McGee Daniel Patterson is the head chef/owner of Coi in San Francisco, one of America’s most celebrated restaurants. Patterson mixes modern culinary techniques with local ingredients to create imaginative dishes that speak of place, memory, and emotion. His approach has earned him five James Beard nominations and winner of the James Beard Award’s "Best Chef of the West" 2014, two Michelin stars, and a worldwide reputation for pioneering a new kind of Californian cuisine. Now, in his new book Coi: Stories and Recipes, Patterson shares a personal account of the restaurant, its dishes, and his own unique philosophy on food and cooking. 70 recipes are featured with narrative essays, including Chilled Spiced Ratatouille Soup; Carrots Roasted in Coffee Beans; Strawberries and Cream with Tiny Herbs; and Lime Marshmallow with Coal‐Toasted Meringue. This book is beautifully written by Patterson, who is respected for his original food writing in publications such as The New York Times and Lucky Peach, and is also co‐author, along with Mandy Aftel, of Aroma: The Magic of Essential Oils in Food and Fragrance (2004). 150 color photographs by Maren Caruso include atmospheric images of the restaurant and the California landscape. Forewords by Peter Meehan and Harold McGee. "
Author: Virgilio Martínez, Nicholas Gill
Publisher: Phaidon Press
The extraordinary cuisine of Peruvian chef Virgilio Martínez of Central, one of the most admired emerging talents in the culinary world This exquisite monograph from acclaimed Peruvian chef Virgilio Martínez follows the innovative and exciting tasting menu at his signature restaurant, Central, in Lima. Organized by altitude, each chapter highlights recipes, food, and documentary photographs, together with personal essays. His journeys and life as a chef are motivated by his insatiable curiosity and passion for the biodiversity of his land. "At Central we cook ecosystems." —Virgilio Martinez
Author: John Szabo
Publisher: Jacqui Small LLP
Volcanic Wines takes a novel approach to the world of wine, using volcanic soil as the overarching theme and link between a wide range of grapes and wine regions. Wine professionals are already deeply attuned to the impact of terroir and soil type on wine characteristics and quality. While consumers tend to rely on grape variety as their main purchasing cue, as the market broadens and general knowledge of wine expands, terroir now figures more prominently in their thinking. It's more widely acknowledged and understood today that even small variations in soil type can result in dramatically different wines, and that the same soil type can yield a distinctive imprint regardless of grape variety or production region. John Szabo introduces geology, volcanism and the correlation between soil type and wine composition, with the right balance of science, personal history and commercial considerations. A wide and breathtaking range of photographs highlight how stunning volcanic wine regions are; together with maps and wine labels, the reader is taken on a visual tour of these remote corners of the globe. Volcanic Wines is a well-researched resource on the history, unique characteristics, wine styles and most celebrated producers in each volcanic region. Personal and anecdotal information helps to humanize the journey, with experiences and discoveries shared in eloquent but accessible, playful prose.