Telechelic Polymers: Synthesis and Applications

Book Description

This first-of-its-kind publication reviews the most impor-tant literature on the synthesis, properties, and applications of telechelic polymers. Written by a group of internationally known ex-perts in the field, this text contains a review table which allows the reader to search for given polymers with given end groups. Over 1,250 references are listed, covering primary and review articles as well as patents. Chapters include the preparation of telechelics by stepwise polymerization, anionic polymerization, radical polymer-ization, cationic polymerization, ring-opening polymerization and controlled polymer degradation. Polyols for the polyurethane pro-duction are described, as well as halato-telechelic polymers. Also, a more theoretical contribution on the physical properties of net-works formed from telechelic polymers is provided.

Customer Reviews:

engrossing, all round exploration of the Neandertals.......2007-03-26

This book is probably already outdated, but it is still a good read. Everything about the Neandertals, as the book make clear, is the subject of often heated controversy. The author does a good job of giving all sides in the story their say, even if the to-and-fro arguments make it hard to come to come to a conclusion. There's plenty of information here in a not too-hard-to-read book.

a good primer for the beginner.......2005-06-24

This is a great book to get you started on more serious writing about paleoanthropology. Shreeve gives consideration to many theories without taking sides. His writing is clear & easy-going. I would have loved more illustrations & maps.

Not just about Neandertals.......2004-05-19

The best thing about this book is that it is not just about Neandertals or Human origins. It covers enough from peripheries of science and the humanities as well as detailed natural history to make it accessible and interesting to anyone who has the slightest interest in this confusing subject.

Though Shreve identifies the complex issues allowing us to doubt everything, the book is far from confusing and there is an enormous amount of travel and biographical notes of the people he has met that Shreve has marshalled in. By all accounts this was an expensive and time consuming book to put together and almost no stone has been left unturned.

I think the fascination with this topic is because it asks the big question - What makes us human? Fortunately, though many answers are offered, Shreve takes care not to make any dogmatic assertion and provides a balanced overview of all the ideas, key workers and key debates.

As a student, I liked the way he discussed the basics of the biological species concept showing how difficult separating species can be at times, especially if using fossils. He also shows us how lots of ideas can be manufactured only to be holed by later workers or evidence.

Most of the book is very fluid. My only criticism is the lack of more illustrations of neandertals - perhaps in colour and a lack of any detail on the classic illustration showing Ramapithecus leading to Cromagnon which has been shown so many times, though this famous picture is discussed.

I think this book shows what science is not. It is not about a solution to the problem that you can believe and cling to. Rather, it is a provisional statement of current understanding and if it seems to explain things, all the better (speaking in the context of human origins).

So many people and ideas are mentioned that this is true journalism, no holes barred, sharp, comical, witty and above all accessible.

I thouroughly recommend it to anyone.

Every armchair anthropologist should read this book!.......2004-04-30

I read this book many years ago and it is still one of my all-time favorites. It combines an anthropologist's journey to answer questions about neanderthals with the scientific debates over human evolution. It is suspenseful and thought-provoking. Mr. Shreeve is a creative, objective and often witty science writer who will make you want to read more about this fascinating science.

Though the mitochondrial DNA evidence was just starting to be accepted when this book was written, it is still an excellent resource. It will also enlighten new anthropology enthusiasts about the separate battlecamps of multi-regional and replacement theorists in the human origins debate.

If you are on this page, you should just buy the book already. Then go get The Seven Daughters of Eve by Bryan Sykes!

Intimations of our distant past.......2002-08-22

During the great space race of the cold war, Sergei Korolev, the visionary architect of the failed Soviet lunar program, included a writer as an essential part of any expedition to the moon, displaying an informed sensibility of the role of artists in interpreting the philosophical impact of science for the masses. In the spirit of Korolev's unrealized, intrepid writer, James Shreeve explores the enigmatic rise and fall of our vanished first cousins, the Neandertals, and their significance in understanding the origins of modern humans. Shreeve's work on the subject is distinctive for its highly engaging pace and style, reading like a sprawling, pan-millennial detective story, but ultimately, it is his own speculation on the nature of Neandertal consciousness - well deserved after so much exhaustive research - that makes this work such an essential read. After an absorbing globe spanning search for clues, Shreeve's odyssey though the ever shifting revelations and counter-revelations of the scientific community culminates in the brave, intuitive synthesis of facts and mysteries that is the calling of a great writer, revealing the philosophical - and spiritual - dimensions of our interest.

Shreeve's roots are in fiction, and his novelistic sensibilities are what bring this story alive. The Neandertal Enigma is testament to how essential the poetic perspective is in divining the deeper implications of science for our own self-understanding.

Average customer rating:
THE NEANDERTAL ENIGMA - SOLVING THE MYSTERY OF MODERN HUMAN ORIGINS
SHREEVE JAMES
Manufacturer: MORROW
ProductGroup: Book
Binding: Paperback
ASIN: B000PGWJ6M

Book Description

A state of the art description of organic photo- and electroactive molecules and their practical applications. Topics covered include molecular design and synthesis of highly light sensitive molecules and phenomena associated with electron-photon interaction in organic molecules: nonlinear beam propagation, photorefractivity, multiphoton excitations and absorption, charge photogeneration and mobility, photo- and electroluminescence, photochromism and electrochromism, organic synthesis, material engineering and processing. Applications are addresses: optical data storage, LEDs, optical signalling processing, optical power limiters.

New Phenomena, Materials and Applications Multiphoton and Light Driven Multielectron Processes in Organics: Proceedings of the NATO Advanced Research Workshop, Menton, France, August 26-31, 1999

Average customer rating:

New Phenomena, Materials and Applications Multiphoton and Light Driven Multielectron Processes in Organics: Proceedings of the NATO Advanced Research Workshop, Menton, France, August 26-31, 1999
Francois Kajzar
Manufacturer: Springer London, Limited
ProductGroup: Book
Binding: Hardcover
ASIN: B000MBPTEY

Average customer rating:

Versatile Culinary Reference

Interesting if you are thinking about attending the CIA bootcamp, otherwise .... just okay

A fast look into the world of culinary bootcamp

Rampant ego, not enough tips in this lackluster cookbook

Superb insights into cooking like a professsional. Buy it now!

Culinary Boot Camp: Five Days of Basic Training at The Culinary Institute of America
The Culinary Institute of America , and Martha Rose Shulman
Manufacturer: Wiley
ProductGroup: Book
Binding: Hardcover

General | Cooking, Food & Wine | Subjects | Books
Professional | Professional Cooking | Cooking, Food & Wine | Subjects | Books
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Baking Boot Camp: Five Days of Basic Training at The Culinary Institute of America

The Reach of a Chef: Beyond the Kitchen

The Professional Chef's Knife Kit

The Professional Chef, 8th Edition

Cooking at Home with The Culinary Institute of America

ASIN: 0764572784

Book Description

Discover the secrets of The Culinary Institute of Americas popular week-long "Boot Camp" course -- five days of dynamic, hands-on instruction in cooking basics that help teach the non-professional cook to think like a chef -- with Julia Child Award-winning cookbook author Martha Rose Shulman. Combining Shulmans entertaining and compelling narrative with a wealth of invaluable culinary information, you'll take a "step up" in the kitchen with this vicarious adventure through basic training at one of the countrys finest professional cooking schools.

DAY 1: "Our 'drill sergeant' comes into the room and writes his name on the board. He wears the CIA staff jacket, a green name badge, and the chef's kerchief around his neck, which he later shows us how to tie. 'YOU ARE MINE!' he says with a sly smile on his face, and we know that he's going to give us the guidance we need. He'll be strict, but kind."

DAY 2: "Until I went to Boot Camp, I was never very comfortable around (or succeessful with) lots of hot oil in a pan. That was all about to change."

DAY 3: "One of the most important terms for dry heat cooking is 'carryover cooking.' Carryover cooking refers to the fact that heat penetrates meat from the outside to the inside, and when you remove it from the oven, the meat will continue to cook. That's why it must rest, during which time the carryover cooking continues, the temperature equalizes, and the juices relax and flow through the meat."

DAY 4: "Our dessert was a Warm Dark Chocolate Pudding Cake, and it was served with a glass of Quady Elysium from Madera County, California. They named their black muscat dessert wine Elysium because, in their words, 'Drinking this, you can almost feel you have fallen into a rose garden and been transported to heaven.' And I must say I did. I transported myself to bed instead, thinking what an appropriate meal this had been after our first wine lecture, and about the wines I would serve with my own next dinner party."

DAY 5: "We sampled each team's handiwork, and as we were polishing off this large meal, our chef stood up to congratulate us and hand out our 'certificates of accomplishment.'"

Customer Reviews:

Versatile Culinary Reference .......2007-06-02

Martha Rose Shulman artfully captures her experiences while attending the CIA's five day Culinary Boot Camp in Hyde, NY. This book caters to both beginning & "seasoned" cooks, featuring noteworthy information e.g. mise en place, knife skills, maintaining stocks, soup production, frying techniques, dry & moist heat cooking methods.

Recipes utitlized during the 5 day course are printed in their entirety, often times with helpful commentary by either the author, Chef Hinnerk, or Chef John. Additional recipes are also included, which allow you to practice the skills/techniques introduced in the book.

Excellent organization, phenomenal instruction, and a valuable resource for anyone with an interest in the culinary arts.

Interesting if you are thinking about attending the CIA bootcamp, otherwise .... just okay.......2006-09-07

A passionate home cook that has been honing her cooking skills for the last 25 years, concentrating on Italian cooking for the last 10 years, writes this review. My favorite cookbooks are "The Professional Chef" by the Culinary Institute and "Culinary Artistry". With more than 500 cookbooks in my collection I am usually disappointed in my recent cookbook acquisitions. I purchased this book to see what the Culinary boot camp at the CIA was all about since I was thinking of taking the course. I am glad that I bought the book and didn't spend thousands on the course.

If you are considering the boot camp at Hyde Park the book is informative. However, the book did not encourage me to take the course, it had the opposite effect. The recipes and tips that the author covers were nothing. I felt as though I was reading the experience from the perspective of a kitchen novice. The techniques and methods that are discussed are basic kitchen ideas used by skills home cooks everyday. If you own any good cookbook you will know or have read about all the techniques before. If you are looking for an in depth discussion on cooking techniques buy "The Professional Chef" by the CIA instead. It is a much better book.

This book is subdivided as follows:
Day One: Into the Kitchen: Stocks and Sauces
Day Two: Soup Production and Frying Techniques
Day Three: Dry Heat Cooking Methods
Day Four: Moist Heat Cooking Methods
Day Five: The Final Exam
Mise en Place and Knife Skills
Additional Recipes

The book is 242 pages in length and the "additional recipe" section begins on page 140. The recipes that are included are okay, but nothing to rave about. The only recipe that I found to be exceptional was the Fresh Spinach Spaetzle.

Bottom line, if you are new to cooking or don't own many cookbooks this would be a reasonable choice. If you were thinking about taking the CIA course at Hyde Park purchasing this book would also make sense. However, if you own many cookbooks, or having been seriously cooking for 5 or 10 years then pass on this book. There isn't much that you will learn from this book.

A fast look into the world of culinary bootcamp.......2006-07-06

This book started out as a great resource for some nice info. on how to cook some foods and gave me some insight on a few things. But, the story in general on the whole experience and what actually went on in the kitchen was pretty boring. I like reading stories about people who work in the cooking business because it will help me be prepared for working in an actual resteraunt. But, this story just lacked. And the photographs just bugged me to no end on how poor they were. Ok, yes, I understand that they are moving fast through the kitchen, but the pictures where everyone was sitting down it was blurry. Could have been better quality. Other than that, great recipes, great information on cooking. I would recommend it for those who want to learn a few things on cooking.

Rampant ego, not enough tips in this lackluster cookbook.......2006-06-01

Cookbooks, it seems, has taken a huge chunk of the publishing marketplace. Nearly every day I hear of a new 'hot' chef, or cookbook or trend. Nowadays, it seems that there is great delight in taking ordinary folks, and throwing them into situations where high stress, competition and trying to cram everything possible in a short amount of time and then showing it all happening on either the written page or the television screen for the viewer's delectation.

Most of the time, it's pretty embarassing to watch or read about. Sadly, this exploration of what it's like to be a student at the Culinary Institute of America in upstate New York -- when a chef refers to the CIA, this is what he's talking about -- is more of the author's opinions and incessantly rubbing the nose of the reader in to how she would or not do it. After a while, it gets very annoying, and more than a little smug -- personally, I didn't care how she would do something different, I wanted to learn more about the techniques and tips to be able to turn out a good meal in my own kitchen. Along with about fifteen other students, Martha Rose Shulman -- evidently a cookbook author herself -- entered what is called the CIA's "Boot Camp" -- a five day course that hits the high points of what is usually a six month course at the Institute.

Shulman starts the book off with an introduction, and a mention that she's done this before at the CIA. Then there are five chapters that cover each day, with a different style of cooking covered in each one. Along with an illustrated reacipe and a two page spread showing how to do the technique and putting the dish together. Inserted here and there are little tips and suggestions on how to improve your own cooking, and some truly excellent science as well -- I never knew that the trick to making a great stock was to add the mirepoix and herbs at the end of the cooking process. Along with the main dish, there are also some basic menus that each team put together. Then the teams gathered that evening for dinner at one of the CIA's signature restaurants, and the author talks about her dinner and wines. Finally, the book's second half has a selection of recipes -- several of which look to be very tempting -- and a glossary of cooking terms.

To say that I had very mixed reactions to this book is an understatement. I'm not sorry that I read it, as I've always wanted to take the CIA's Boot Camp, but this particular author was so unpleasant to be around -- an example is when she talks on the phone to her young son, and she tells him that today she had made the perfect french fry, and the little boy says that he wishes that she could bring him one, and then in the next breath states that she will never make french fries at home -- sheesh. To me, that's cruelty, especially when you tell your kid something like that. Too, she makes constant references to vegetarianism, and how she prefers that, in the meantime, she's making chicken, beef and veal dishes. Over all of it is the author's own smug attitude, that she's taking the course again -- this is mentioned close to a dozen times -- and how wonderful her own very own, style of technique is.

To be blunt, it's sickening. She even makes Martha Stewart look humble.

The other big flaw is that there is a presumption that the reader already knows such terms as mirepoix, what reduction is, that they have access to a good fishmonger or butcher that can do fancy cuts and trims, and finally, that the glossary is an afterthought, along with nothing being said about one of the most important aspects of cooking -- mise en place, where everything from ingredients to tools, are measured, prepped and laid out before the cooking starts. Once I had learned that, my cooking improved dramatically, and I was amazed that nothing is given in the book to such basic terms and techniques.

While I do urge anyone with the time, money and desire to try the cooking courses at the CIA, I don't suggest this book as a way to get there. The best way to use this book is to skim through it, find the techniques and recipes that interest you, and copy them down. The text in and of itself, is only interesting when the author isn't blaring on about herself. The photography is stock, with nothing particularly interesting except for some great beauty shots of some of the completed dishes and the various restaurants within the CIA.

It's a lovely book to flip through, and it has some truly tempting recipes to try, but overall, it's a grim disappointment and certainly not worth the hefty price of nearly thirty dollars. I give it about three stars, but that's all.

Superb insights into cooking like a professsional. Buy it now!.......2006-05-04

`Culinary Boot Camp' by The Culinary Institute of America and culinary writer, Martha Rose Shulman is a must buy and must read for anyone who is starting out with cooking as a hobby, avocation, or simply as a necessary chore they take seriously.

Unlike Michael Ruhlman's journalistic memoir, `The Making of a Chef', which covers the full two year associates degree program, this textbook with stories covers only the five day crash course given to both culinary professionals and hobbyist cooks. It is also much less journalistic and much more about the lessons learned. It has some sense of being a `Gourmet Cooking Techniques for Dummies', in that it is a sized down presentation of a lot of material in the `big book', `The New Professional Chef'.

Martha Rose Shulman, the voice in the foreground, took the `boot camp' course twice, from two different instructors. She supplies the narrative of how the classes were conducted. The CIA provides the sidebars and recipes.

The value of this book is in inverse proportion to your current state of culinary sophistication. If you have done nothing more than cook from simple recipes, without ever making your own sauces, stocks, or soups, and if you own no good cooking texts, such as `The New Making of a Cook', this book will be a revelation. Here, the high priests of French cuisine training in the United States are essentially teaching techniques to wean you away from depending on printed recipes. This is an interesting and attractive premise when put out by good popular cookbook authors such as Pam Anderson or even by English home cooking guru Nigel Slater. But, to see the same objective raised by people who cook the same dishes as you find in three to five page recipes in Julia Child's `Mastering the Art of French Cooking', you really sit up and take notice. And, this is not an idle point. The concept that recipes, by their very nature, simply never tell you everything you need to know about preparing a particular dish, runs through the whole book. For example, the recipe will not know how much fat there is on your meat, how big your pan is or of what material it is made, or how hot your burners are running. This is absolutely the best confirmation I have ever read of my `first law of quick cooking' that you simply cannot cook quickly unless you have sound basic cooking skills which allow you to read beyond the printed page.

For the more experienced cook, it will be obvious that this 242-page book cannot possibly contain all the material you probably already have in your library, which has at least one and probably several excellent cooking textbooks. On the other hand, I have all these books, but I find this little book to encapsulate some really important culinary wisdom and present it as well or better than, for example, any other CIA book I have read or other important manuals. I have read and reviewed two excellent books on sauces, and yet this little book's chapter on stocks and sauces is more than enough to fill you in on the subject, unless you wish to take up those subjects on their own.

Another refreshing point of view we find in the book is the notion that while science will go far to explain why ingredients and techniques work in a certain way, cooking is still a craft and not a science. One can do quite well in the kitchen, thank you, without reading a word of Shirley Corriher or Harold McGee or watching a single episode of Alton Brown's `Good Eats'. That is not to say the CIA profs are out of touch with modern cooking knowledge. When the chestnut of whether searing meat is done to `seal in the juices', every student agreed, but the instructor stated that this is a false belief.

I have read many books on cooking tips, and all suffer from something this book avoids. By giving us tutorials on some very specific techniques, the instructors, through Shulman's telling, wrap a lot of wisdom up into a complete lesson. When sauteeing, for example, I have heard it said that you heat the pan before adding the oil, so that the pan comes up to searing temperature without bringing the oil to its smoke point. Tie this in with using the right kind of pan and a big enough pan, and the sensual endpoints to look for, and you get a complete picture of the saute.

While this book may be the very best I have seen from the CIA other than their big textbook, it's size still leaves a lot out. Sometimes, those omissions are mysterious. In the technique on roux, the procedure states that the fat is usually butter, and it follows this section with a technique for making clarified butter, it does not say that a roux is best made with clarified butter, per sauce expert David Paul Larousse in `The Sauce Bible'. And, while it has much to say about knife skills, the treatment is brief, and you will get much better detailed instruction from Jacques Pepin's `Complete Techniques'.

All in all, this book would make a superb textbook for a community college short course on cooking or even as a text for a private tutor with a class of one to five students. It will offer an invaluable point of view on cooking skills for just about everyone except an accomplished professional.

Vegetarian Express: Fast Fresh Food for Enery and Vitality Throughout the Day

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Vegetarian Express: Fast Fresh Food for Enery and Vitality Throughout the Day
Rose Elliot
Manufacturer: Cassell
ProductGroup: Book
Binding: Hardcover

General | Cooking, Food & Wine | Subjects | Books

General | Vegetables & Vegetarian | Cooking, Food & Wine | Subjects | Books
ASIN: 0304356263

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JP Miller's Days of Wine and Roses
J. P. Miller
Manufacturer: Bantam Books
ProductGroup: Book
Binding: Paperback
ASIN: B0007F70CE

$Wine And Roses: Sweet Sensation\The Perfect Fantasy\Cupids Day Off (Arabesque)$
Average customer rating:

A Real Valentine's Day treat!
I really loved reading this book.
GREAT JOB LADIES
This book was fabulous!
This was too Sweet...

Wine And Roses: Sweet Sensation\The Perfect Fantasy\Cupids Day Off (Arabesque)
Carmen Green , and Geri Guillaume
Manufacturer: Kimani Press
ProductGroup: Book
Binding: Mass Market Paperback

Anthologies | Genre Fiction | Literature & Fiction | Subjects | Books

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ASIN: 1583140034

Customer Reviews:

A Real Valentine's Day treat!.......2000-10-16

Talk about a great book! All three novellas were full of love for Valentine's Day. This book has lots to offer, like couples getting over past hurts, couples fighting their feelings for each other, and couples parading around like they love each other,when they do! You can not help but love it.

I really loved reading this book........1999-07-18

The story in this book was the first that I've read by Ms. Perrin, and I never stopped reading until it was finished would liked to have read it in its entirety, but loved reading the short story just the same.

GREAT JOB LADIES.......1999-07-05

I WOULD LIKE TO GIVE EACH WRITER THREE STARS , BUT I THINK SEPERATELY THEY COULD HAVE GOTTEN A 5 STARS . THE BOOK WAS GREAT .THE STORIES HAPPENED TO FAST I WOULD HAVE LIKED READ EACH STORIES IN A ENTIRE BOOK .

This book was fabulous!.......1999-03-15

I absolutely loved these stories. All were excellent and demonstrate the power of true love. If you want a great read, look no further! These stories will chase the winter blues away for sure.

This was too Sweet..........1999-03-11

'Wine and Roses' was a sweet journey through the lives of some beautiful people. The stories were written with an accepting and a loving spirit in mind. To enjoy these stories you have to throw skepticism to the wind and let your heart lead the way. If you want to getaway for a couple of hours, pick up 'Wine and Roses' and just sip and sniff.

Average customer rating:

Compelling Deep and Extraordinary. 10 Stars!
This Play is a winner!

Days of Wine and Roses.
J. P. Miller , and J.P. Miller
Manufacturer: Dramatist's Play Service
ProductGroup: Book
Binding: Paperback

United States | Drama | Literature & Fiction | Subjects | Books

General | Drama | Literature & Fiction | Subjects | Books

All 4-for-3 Deals | 4-for-3 Books Store | Stores | Books

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ASIN: 0822202816

Customer Reviews:

Compelling Deep and Extraordinary. 10 Stars!.......2004-04-10

J.P. Miller brings you a brilliantly written play that is just as phenomenal to act out if you are looking for a story that will bring out of the depths of your being all you've got to give.
Exquisite plot twists where each moment leaves you on the edge of your seat waiting for the nest as two people in love have to go through the compelling process of facing sobriety.
If you are looking for a play with extraordinary depth this is the one. Outstanding for both reading and acting out.

This Play is a winner!.......1998-09-11

J.P. Miller's play THE DAYS OF WINE AND ROSES is a true work of theatrical art. It is brilliant both in the construction of story and in the development of characters. I find this play very enjoyable and at the same time emotionally gripping. It's element of drama is beautifully drawn out in a timely tale about two dysfunctional people drawn together by their love of booze. To anyone looking for a compelling script, this is for you!

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J P Miller's Days of Wine And Roses
Owen McCafferty
Manufacturer: Nick Hern Books
ProductGroup: Book
Binding: Paperback

General | Drama | Literature & Fiction | Subjects | Books
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ASIN: 1854598589

Book Description

Originally a 1962 film starring Jack Lemmon, Days of Wine and Roses concerns a young alcoholic who drags his much-loved wife with him into the swamp of addiction, from which only he escapes. Northern Irish writer McCafferty has relocated the action to 1960s London, where the young couple has just arrived from Belfast.

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Days of Wine & Roses
David Westheimer
Manufacturer: BANTAM BOOKS
ProductGroup: Book
Binding: Paperback
ASIN: B000TXK5JE

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Days of Wine & Roses
David Westheimer
Manufacturer: BANTAM BOOKS
ProductGroup: Book
Binding: Paperback
ASIN: B000SF9OZO

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Days Of Wine And Roses
David Westheimer
Manufacturer: Bantam
ProductGroup: Book
Binding: Unknown Binding
ASIN: B0000CLO9H

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Days of Wine and Roses
J.P. Miller
Manufacturer: Bantam
ProductGroup: Book
Binding: Mass Market Paperback
ASIN: B000TZGJ6U

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