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Environmental Impacts of Globalization and Trade: A Systems Study (Global Environmental Accord: Strategies for Sustainability and Institutional Innovation)
Corey L. Lofdahl
Manufacturer: The MIT Press
ProductGroup: Book
Binding: Hardcover
 Exports & Imports
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ASIN: 0262122456 |
Book Description
The relationship between trade and the environment has become an increasingly contentious issue between economists and environmentalists. Economists maintain that trade helps the natural environment because rich countries can better afford to protect their unspoiled areas. Environmentalists counter that the pursuit of national wealth drives global environmental degradation and that free trade accelerates the process.
Instead of arguing one side or the other, this book uses new analytic methods, including a systems dynamics model, to seek an answer to the impasse. Using lateral pressure theory to account for politics within and among nations, it extends the theory’s initial application (which was to explain the onset of war) to the environment by specifying additional connections between the natural and social spheres. In making explicit the complex causal connections between world trade and environmental degradation, the book finds that GNP increases in the rich, developed countries are linked to deforestation in the poorer, developing countries. It also uses insights derived from this finding to critique current trade policy prescriptions.
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The Ethics of Writing Instruction: Issues in Theory and Practice (Perspectives on Writing: Theory, Research, Practice)
Manufacturer: Ablex Publishing
ProductGroup: Book
Binding: Hardcover
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ASIN: 1567504701 |
Book Description
The chapters in this volume recognize that different contexts, sites, and institutional goals will raise different sets of questions and judgements about what constitutes ethical writing instruction, ethical response to written texts, and ethical evaluation of a writers process and products. They do not aim to resolve all the ethical questions that might arise in and about composition classrooms, but they present a panoply of views, arguments, and perspectives on what it means to talk about ethics in the writing classroom and thereby encourage writing teachers to consider the ethical dimensions of their own instructional practices.
Book Description
Key features of this new Sixth Edition include:
* Over 100 new, fully tested recipes
* A brand new chapter on vegetarian cuisine, featuring different types of vegetarian diets
* Expanded and updated information, such as a con-temporary look at presenting and garnishing food and a detailed history of modern food service
* Nearly 1,200 illustrations-including over 100 new photographs-highlight ingredients, step-by-step techniques, and plated dishes in splendid visual detail
* Completely revised, updated, and expanded vegetable chapters feature additional product identification and cooking techniques, as well as new recipes
* Revised and expanded Nutrition chapter features the new USDA nutritional guidelines
* Stunning new design-helpful sidebars and dedicated chapters on menus, recipes, and cost management; cooking with legumes, grains, and pastas; breakfast preparation; dairy; and beverages
* New culinarE-Companion recipe management software features user-friendly navigation and robust content
Average customer rating:
- Lots of book with a heavy wieght!
- good job
- it always comes up with the food!
- Chocolate Chip Cookie
- This book helped me a great deal through all courses
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Professional Cooking (includes College Text and NRAEF Workbook w/Exam)
Wayne Gisslen ,
Mary Ellen Griffin ,
Le Cordon Bleu , and
NRA Educational Foundation
Manufacturer: Wiley
ProductGroup: Book
Binding: Hardcover
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Similar Items:
-
Professional Baking
-
Professional Cooking, College Version
-
Professional Cooking, Trade Version
-
The Professional Chef, Seventh Edition
-
Culinary Math
ASIN: 0471237477 |
Book Description
Cooking is the preparation of food for eating. Preparing food professionally is a skill that involves learning about ingredients, equipment, knife skills, and cooking techniques, and then applying them to the execution of recipes
Customer Reviews:
Lots of book with a heavy wieght!.......2005-10-24
Since this is a text book for me who is taking culinary classes at a local College, I am not really qualified except that I have worked with food for the past 6 years and love anything that will improve my cooking skills. This book has given me enough information into the science of how and why we do what we do in cooking. It is interesting reading, full of good information and the workbook is a must if taking classes. The only thing I can say negative about the book, is that it's not bedtime reading. Since I do drag it to bed with me and read for hours, I'm always looking for new positions to get into the make it more comfortable.
good job.......2005-10-22
Delivery was made without any trouble or delay and book was well packed . Thank you very much
it always comes up with the food!.......2004-12-21
As someone already mentioned, it's a pity you do not have a six star rating. This is probably the best cooking book, professional and other that I have come across. It's accurate and reliable, and mostly it seems to cover everything.
Every time I have needed a recipe,or any info regarding preparaation of a meal of any sort, i have found the answer in this book. i am amazed again and again as to how up to date it is, and how anything I might find in new trendy cook books and magazines, seem to have already been printed in this book.
i am always grateful to own it.
Chocolate Chip Cookie.......2004-07-26
I followed the exact measurement of the chocolate chip cookie recipe and it turned out not so well, it's greasy and too soft.
This book helped me a great deal through all courses.......2003-07-16
I am a culinary student and this book was a required purchase. It is very detailed and has great photos. I also love the questions at the end of each chapter, but unfortunately no answers. The baking section is very good too, but I was having a little bit of trouble getting through those particular courses. After buying the Study Guide for Baking and Study Guide for Advance Baking I was able to get a passing grade. It asks and answered all the questions I was looking for.
Book Description
Detailed program listings of accredited Culinary Schools.
Book Description
Key features of this new Sixth Edition include:
* Over 100 new, fully tested recipes
* A brand new chapter on vegetarian cuisine, featuring different types of vegetarian diets
* Expanded and updated information, such as a con-temporary look at presenting and garnishing food and a detailed history of modern food service
* Nearly 1,200 illustrations-including over 100 new photographs-highlight ingredients, step-by-step techniques, and plated dishes in splendid visual detail
* Completely revised, updated, and expanded vegetable chapters feature additional product identification and cooking techniques, as well as new recipes
* Revised and expanded Nutrition chapter features the new USDA nutritional guidelines
* Stunning new design-helpful sidebars and dedicated chapters on menus, recipes, and cost management; cooking with legumes, grains, and pastas; breakfast preparation; dairy; and beverages
* New culinarE-Companion recipe management software features user-friendly navigation and robust content
Book Description
Takes students as well as lovers of food preparation beyond the basics to more complex recipes, subtler preparation and plating techniques. It includes both color and black and white photographs to illustrate concepts. Following two introductory chapters which detail the development of modern cookery, modern cooking styles, mise en place, finishing, and presentation, it goes on to cover sauces; soups; first courses; fish and other seafood; poultry and feathered game; beef, lamb, pork and veal; variety meats, sausages and game; vegetables; and cold foods. Recipes are given in two quantities--4 and 16 portions.
Customer Reviews:
Haute Cuisine Done Correctly.......2007-09-03
The title of this important cookbook is most unfortunate. You might think that this book is only for seasoned, experienced professionals only. This is absolutely not the case. It is really just a continuation of Gisslen Professional Cooking 6th Edition w/CD-ROM + Professional Cooking 6th Edition Study Guide - SET>. If you have some cooking skill, then you will benefit from this book. I am very impressed with this cookbook and recommend it highly.
The recipes in this volume are closer to the retail recipes that you are likely to prepare either professionally or at home. In fact, each recipe has 2 different yields: 4 servings for home and 16 servings for restaurant service. The copyright is 1992 and some recipes are past tense e.g. flavored fresh pasta. But how about: soft-shell crab, flavored beurre blanc, foie gras, and fresh sausages? In fact, the selection of recipes reads very much like a current, best-selling cookbook.
If you are like me, you have any number of classic, French, haute cuisine cookbooks: Escoffier, and others. Even experienced professionals will often despair at the rather vague procedures for ballontines, galantines, wild poultry and game (duck, quail, squab?), and forcemeat stuffed fish. This volume will give complete, correct, professionally proven recipes for all these classic dishes. Never made pate en croute or a terrine before? Ever had to butcher an entire beef tenderloin or carve a saddle of lamb? What about kidney, sweetbreads, tripe, or brain? Confused by books that will throw around words like simmer, poele, braise, en cocotte, saute, pan fry, poach, and pot roast without explaining the difference? This book will explain all. Note that many of these recipes are long and involved (not really difficult, just time consuming requiring patience). Many need 2 or 3 pages of recipe steps, which are often casually tossed off in a couple of terse sentences in various, older Haute Cuisine cookbooks.
Advanced Professional Cooking.......2002-03-04
This book is great and would get 5 Stars if it cost less. It is almost the same as The Chef's Art also by Wayne Gisslen. The differences are APC has 2 chapters on how to maintain food safty,... I have checked CA(my edition) and the index is EXACT except for the 2 chapters. If you need food handling and safty information it is a good investment, but I have all the info in other books, and think it is better to save the money.
wow!.......2000-12-14
what better way to follow up Professional Cooking. Easy reading, easy modification, great food. And what could be better than great food?
Average customer rating:
- To bake, or not to bake, that is the question...
- For the future professional baker
- No baker should be without this
- Not necessarily for the novice...
- Some very informative text, ruined by useless formulas.
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Professional Baking (College Edition)
Wayne Gisslen
Manufacturer: John Wiley & Sons Inc
ProductGroup: Book
Binding: Hardcover
Hospitality, Travel & Tourism
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Similar Items:
-
Professional Baking
-
Professional Baking, Trade, 3rd Edition
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Professional Baking, Study Guide
-
The World of Culinary Supervision, Training, and Management (2nd Edition)
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Professional Cooking, College (With CD-ROM)
ASIN: 0471595098 |
Book Description
The introductory bakeshop course is a required part of the culinary arts curriculum. Students must obtain the skills to build their careers, and the new edition of this book provides them with the basic procedures as well as higher level techniques. New recipe ideas and practical applications fill the book and gives the student the tools to expand their skill set.
Customer Reviews:
To bake, or not to bake, that is the question..........2006-01-05
Honestly, I found this textbook to be hard to follow, difficult to understand, and many of the recipes and formulas did not work. Also, there were not many photos, and the diagrams were confusing. This certainly is not for the home chef, and I hesitate to recommend this to professional students either.
For the future professional baker.......2004-09-25
This is another of the books I use as reference for my cooking school. It contains recipes from Le Cordon Bleu schools and recipes from America. Most of the recipes are for large quantities and it is definately not a book for the home baker, this is a great reference book to be used in a professional pastry kitchen.
I particularly like this book because it gives you a basic recipe for let's say a bavarois cream, and then it gives you ten other variations (chocolate, coffee, strawberry, etc) that you can make by changing or adding one or two ingredients.
The instructions are clear and easy to follow.
I highly reccomend this book to anyone who is thinking of baking seriously.
No baker should be without this.......1998-12-30
This is not a cookbook for the home baker, but no professional should be without this all encompassing book.
Not necessarily for the novice..........1998-12-27
I also had to purchase this book for culinary school. While this book can be difficult to understand, the quality of the instructor has a great deal to do with the user's comprehension of the subject matter. I find this an excellent book and continue to use it today (because I know how to make it work for me).
NOTE: The formulas in this book work, provided you have had proper instruction in how to use them, and in how to use Baker's Math to increase and reduce the yields.
Some very informative text, ruined by useless formulas........1998-11-06
Biggest waste of $35 I've ever seen ! This was a required text in school , and approximatly 25% of the formulas were completely unusable. It was if this character wrote these recipes off the top of his head without the slightest concern for whether they worked or not.I shudder to think how many copies of this waste of paper have been sold to culinary students and the general public alike.
Book Description
This digital document is an article from Clinical Psychiatry News, published by International Medical News Group on April 1, 2003. The length of the article is 444 words. The page length shown above is based on a typical 300-word page. The article is delivered in HTML format and is available in your Amazon.com Digital Locker immediately after purchase. You can view it with any web browser.
Citation Details
Title: Blood pressure boost can help ischemic stroke patients. (Departure from Standard Care).
Author: Bruce Jancin
Publication:
Clinical Psychiatry News (Magazine/Journal)
Date: April 1, 2003
Publisher: International Medical News Group
Volume: 31
Issue: 4
Page: 34(1)
Distributed by Thomson Gale
Average customer rating:
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Culinary Schools 7th ed (Culinary Schools)
Peterson's
Manufacturer: Peterson's
ProductGroup: Book
Binding: Paperback
General
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ASIN: 0768912776 |
Book Description
Peterson's Culinary Schools is a comprehensive guide to culinary schools in the United States and abroad. The guide provides detailed descriptions of more than 500 professional degree and apprenticeship programs.
Customer Reviews:
Not a guide.......2004-04-29
When one is researching culinary schools it helps to have some sort of a way of classifying them. Unfortuneatly the author decided to only list the schools, with almost no other information. I now know the name of every culinary school in texas, and he missed a couple(!), but I know next to nothing about them. All the information listed is what degrees or certificates they offer. No real information on quality.
Frankly I found better information for free online. Unless you can't locate information online this book is largely worthless.
Book Description
This digital document is an article from Vegetarian Journal, published by Thomson Gale on May 1, 2006. The length of the article is 1170 words. The page length shown above is based on a typical 300-word page. The article is delivered in HTML format and is available in your Amazon.com Digital Locker immediately after purchase. You can view it with any web browser.
Citation Details
Title: Do you want your college or other food service operator to serve more vegetarian options?
Author: Ron Pickarski
Publication:
Vegetarian Journal (Magazine/Journal)
Date: May 1, 2006
Publisher: Thomson Gale
Volume: 25
Issue: 3
Page: 30(2)
Distributed by Thomson Gale
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- Essentials of Health Care Finance, Fifth Edition
- Fatal Tradeoffs: Public and Private Responsibilities for Risk
- Financial Risk Manager Handbook (Wiley Finance)
- Financial Times World Desk Reference 2005 (Financial Times World Desk Reference)
- Flight Catering, Second Edition
- Franchising Dreams: The Lure of Entrepreneurship in America
- Geopolitics and Globalization in the Twentieth Century
- Getting Past No: Negotiating with Difficult People
- Gilbert Law Summaries: Agency, Partnership, & Limited Liability Companies (Gilbert Law Summaries)
- Global E-Commerce Strategies for Small Business
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