EPDF and EPUB available Open Access under CC-BY-NC-ND licence. Drawing on research carried out by the Women in Supramolecular Chemistry network, this book sets out the extent to which women working in STEM face inequality and discrimination. It offers a path forward to inclusivity and diversity.
EPDF and EPUB available Open Access under CC-BY-NC-ND licence. Drawing on research carried out by the Women in Supramolecular Chemistry network, this book sets out the extent to which women working in STEM face inequality and discrimination. It offers a path forward to inclusivity and diversity.
The shape-note tradition first flourished in the small towns and rural areas of early America. Church-sponsored "singing schools" taught a form of musical notation in which the notes were assigned different shapes to indicate variations in pitch; this method worked well with congregants who had little knowledge of standard musical notation. Today many enthusiasts carry on the shape-note tradition, and The New Harp of Columbia (recently published in a "restored edition" by the University of Tennessee Press) is one of five shape-note singing-manuals still in use."--Jacket.
A volume in the popular FactsBook Series, the First Edition of The Leucocyte Antigen FactsBook was hugely successful. The new Second Edition has been completely revised, updated, and expanded by 65% to include new findings and up-to-date key references. The introductory chapters have also been updated, especially in terms of nomenclature, the role of the World Wide Web, and new structural data. The Leucocyte Antigen FactsBook, Second Edition contains more than 200 entries, with approximately 70 new entries, on all the molecules specifically expressed in the surface of cells of the haematopoietic system, including all characterized CD antigens, antigen receptors, MHC antigens, adhesion molecules, and cytokine receptors. This FactsBook will be of enormous value to immunologists, cell biologists, biochemists, and endocrinologists. Key Features* Completely up-to-date* Revised and expanded to include over 70 new entries* More than 200 entries in total, plus additional introductory material* New structural data* New nomenclature for CD and related molecules covered
Written by two of the best US researchers in the field, this text investigates issues of astrobiological relevance in the context of cold aqueous planetary geochemistry. At the core of the technical chapters is the FREZCHEM model, initially developed over many years by one of the authors to quantify aqueous electrolyte properties and chemical thermodynamics at subzero temperatures. FREZCHEM is of huge relevance to scientists in a number of fields, including biogeochemists.
Foods and Nutrition Encyclopedia, Second Edition is the updated, expanded version of what has been described as a "monumental, classic work." This new edition contains more than 2,400 pages; 1,692 illustrations, 96 of which are full-color photographs; 2,800 entries (topics); and 463 tables, including a table of 2,500 food compositions. A comprehensive index enables you to find information quickly and easily.
“Generation after generation, Joy has been a warm, encouraging presence in American kitchens, teaching us to cook with grace and humor. This luminous new edition continues on that important tradition while seamlessly weaving in modern touches, making it all the more indispensable for generations to come.” —Samin Nosrat, author of Salt, Fat, Acid, Heat “Cooking shouldn’t just be about making a delicious dish—owning the process and enjoying the experience ought to be just as important as the meal itself. The new Joy of Cooking is a reminder that nothing can compare to gathering around the table for a home cooked meal with the people who matter most.” —Joanna Gaines, author of Magnolia Table In the nearly ninety years since Irma S. Rombauer self-published the first three thousand copies of Joy of Cooking in 1931, it has become the kitchen bible, with more than 20 million copies in print. This new edition of Joy has been thoroughly revised and expanded by Irma’s great-grandson John Becker and his wife, Megan Scott. John and Megan developed more than six hundred new recipes for this edition, tested and tweaked thousands of classic recipes, and updated every section of every chapter to reflect the latest ingredients and techniques available to today’s home cooks. Their strategy for revising this edition was the same one Irma and Marion employed: Vet, research, and improve Joy’s coverage of legacy recipes while introducing new dishes, modern cooking techniques, and comprehensive information on ingredients now available at farmers’ markets and grocery stores. You will find tried-and-true favorites like Banana Bread Cockaigne, Chocolate Chip Cookies, and Southern Corn Bread—all retested and faithfully improved—as well as new favorites like Chana Masala, Beef Rendang, Megan’s Seeded Olive Oil Granola, and Smoked Pork Shoulder. In addition to a thoroughly modernized vegetable chapter, there are many more vegan and vegetarian recipes, including Caramelized Tamarind Tempeh, Crispy Pan-Fried Tofu, Spicy Chickpea Soup, and Roasted Mushroom Burgers. Joy’s baking chapters now include gram weights for accuracy, along with a refreshed lineup of baked goods like Cannelés de Bordeaux, Rustic No-Knead Sourdough, Ciabatta, Chocolate-Walnut Babka, and Chicago-Style Deep-Dish Pizza, as well as gluten-free recipes for pizza dough and yeast breads. A new chapter on streamlined cooking explains how to economize time, money, and ingredients and avoid waste. You will learn how to use a diverse array of ingredients, from amaranth to za’atar. New techniques include low-temperature and sous vide cooking, fermentation, and cooking with both traditional and electric pressure cookers. Barbecuing, smoking, and other outdoor cooking methods are covered in even greater detail. This new edition of Joy is the perfect combination of classic recipes, new dishes, and indispensable reference information for today’s home cooks. Whether it is the only cookbook on your shelf or one of many, Joy is and has been the essential and trusted guide for home cooks for almost a century. This new edition continues that legacy.
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