This title, part of the Biopsy Interpretation Series edited by Jonathan Epstein, is a practical guide and bench reference for practicing surgical pathologists for the interpretation of liver biopsies. Each chapter follows the series format, which parallels and complements the normal diagnostic process, with key differential diagnostic features of specific tumors detailed within each category. It focuses on the practical, diagnostically useful information that is directly relevant to the practice of surgical pathology.
2008 Catholic Press Association Award Winner! This magnificent new publication distinguishes itself from others by its comprehensiveness, and in its coverage of Eastern, as well as Western, saints. The book contains approximately 7,000 Saints and Blesseds. Entries are placed in alphabetical order according to name. Where there are numerous saints with the same name (for example John) these are now listed chronologically. The entries include date and place of birth and death as well as family background, education, activity for which the saint is remembered, and whether he/she is a patron saint. In order to be comprehensive, even possibly mythical saints are included 'Barbara, Christopher and Katherine of Alexandria, because their stories have been so important in art, literature and popular devotion. This is the most complete and accurate Dictionary of Saints available.
Lonely Planet’s New York & the Mid Atlantic is your passport to the most relevant, up-to-date advice on what to see and skip, and what hidden discoveries await you. Watch the world go by in New York’s Central Park, hop between grand sights and museums in Washington DC’s National Mall, and explore postcard-perfect Pennsylvania Dutch Country – all with your trusted travel companion.
Based on the popular Harvard University and edX course, Science and Cooking explores the scientific basis of why recipes work. The spectacular culinary creations of modern cuisine are the stuff of countless articles and social media feeds. But to a scientist they are also perfect pedagogical explorations into the basic scientific principles of cooking. In Science and Cooking, Harvard professors Michael Brenner, Pia Sörensen, and David Weitz bring the classroom to your kitchen to teach the physics and chemistry underlying every recipe. Why do we knead bread? What determines the temperature at which we cook a steak, or the amount of time our chocolate chip cookies spend in the oven? Science and Cooking answers these questions and more through hands-on experiments and recipes from renowned chefs such as Christina Tosi, Joanne Chang, and Wylie Dufresne, all beautifully illustrated in full color. With engaging introductions from revolutionary chefs and collaborators Ferran Adria and José Andrés, Science and Cooking will change the way you approach both subjects—in your kitchen and beyond.
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