When first published in 2006, Rats Alley was a ground-breaking piece of research, the first-ever study of trench names of the Western Front. Now, in this fully updated and revised second edition, the gazetteer has been extended to well over 20,000 trench names, complete with map references – in itself an essential tool for any First World War researcher. However, combined with the finely considered history and analysis of trench naming during the First World War, this is an edition that no military history enthusiast should be without. Discover when, how and why British trenches were first named and follow the names' fascinating development throughout the First World War, alongside details of French and German trench-naming practices. Looked at from both contemporary and modern points of view, the names reveal the full horror of trench warfare and throw an extraordinary sidelight on the cultural life of the period, and the landscape and battles of the Western Front. Names such as Lovers Lane, Idiot Corner, Cyanide Trench, Crazy Redoubt, Doleful Post, Furies Trench, Peril Avenue, Lunatic Sap and Gangrene Alley can be placed in context. With useful information on where original trench maps are held, and how to obtain copies, Rats Alley is a vital volume for both military and family historians.
Authors Peter and Beryn Daniel reveal Rawlicious Superfoods. Revered by ancient cultures and verified by scientists, superfoods are reemerging today as a profound solution to widespread nutritional deficiencies. This book combines beautiful illustrations and photos, information on superfoods, and delicious recipes to inspire the whole family. The authors show how to easily add superfoods, from berries to bee pollen to maca to cacao to tonic herbs, to our diets to enjoy delicious health. With over 100 new recipes with full-color photographs and 17 enchanting illustrations to bring each superfood to life, the authors reveal the healing power of the world's top superfoods and share information on cutting-edge nutrition. Rawlicious Superfoods covers aloe, baobab, goji berries, chia, berries, blue-green algae, camu camu, grasses and microgreens, hemp, coconut, sea vegetables, maca, lucuma, mesquite, bee products, raw cacao, and medicinal herbs and discusses "What Are Superfoods?," "Where Is the Proof?," "What About Cost," "Stocking the Kitchen with Superfoods," and much more so that readers come away with a comprehensive knowledge of superfoods. From the table of contents: Foreword by David Wolfe Introduction Our Journey with Superfoods What Are Superfoods? Functional Food Where Is the Proof? What About Cost? Quality Is Key How to Use This Book A Superfoodist's Kitchen Stocking the Kitchen with Superfoods Aloe Baobab Goji Berries Chia Berries Blue-Green Algae Camu Camu Grasses and Microgreens Hemp Coconut Sea Vegetables Maca Lucuma Mesquite Bee Products Raw Cacao Medicinal Herbs
Presents a season-by-season guide to the identification, harvest, and preparation of more than two hundred common edible plants to be found in the wild.
The Biology of Sharks and Rays is a comprehensive resource on the biological and physiological characteristics of the cartilaginous fishes: sharks, rays, and chimaeras. In sixteen chapters, organized by theme, A. Peter Klimley covers a broad spectrum of topics, including taxonomy, morphology, ecology, and physiology. For example, he explains the body design of sharks and why the ridged, toothlike denticles that cover their entire bodies are present on only part of the rays’ bodies and are absent from those of chimaeras. Another chapter explores the anatomy of the jaws and the role of the muscles and teeth in jaw extension, seizure, and handling of prey. The chapters are richly illustrated with pictures of sharks, diagrams of sensory organs, drawings of the body postures of sharks during threat and reproductive displays, and maps showing the extent of the species’ foraging range and long-distance migrations. Each chapter commences with an anecdote from the author about his own personal experience with the topic, followed by thought-provoking questions and a list of recommended readings in the scientific literature. The book will be a useful textbook for advanced ichthyology students as well as an encyclopedic source for those seeking a greater understanding of these fascinating creatures.
With the 11th edition, focus turns back to the student in nurse practitioner, physician's assistant, and medical programs. The text continues be a trusted reference for nursing and medical students as well as practitioners. The art program has been revised to bring greater consistency and currency to the illustrations. Many photographs, particularly those depicting skin conditions, are being replaced with newer photos of higher quality. The well-respected and highly useful layout and organization of the book are retained. Each chapter has been reviewed and revised to keep the text up-to-date. The following features, long admired among dedicated Bates' users are also retained: · Detailed, beautifully depicted Tables of Abnormalities · Extensive Pediatric chapter · Illustrated Anatomy and Physiology review begins each chapter · Important information on Interviewing Techniques and Patient Communication · Outstanding line art program · Two-column format as guide for physical assessment · Useful Clinical tips throughout The ancillary assets are also being updated to redirect the focus toward higher level nursing students and medical students.
Mostly vegetarian and infrequently vegan, the recipes in Lucky Peach Presents Power Vegetables! are all indubitably delicious. The editors of Lucky Peach have colluded to bring you a portfolio of meat-free cooking that even carnivores can get behind. Designed to bring BIG-LEAGUE FLAVOR to your WEEKNIGHT COOKING, this collection of recipes, developed by the Lucky Peach test kitchen and chef friends, features trusted strategies for adding oomph to produce with flavors that will muscle meat out of the picture.
Going beyond every conventional diet, this plan, developed by a team of respected weight-loss experts, is the revolutionary new program that actually increases one's calorie-burning power--and provides a scientific method for simple, safe and permanent weight loss.
Hoffer traces history's complicated partnership with its coordinate disciplines of religion, philosophy, the social sciences, literature, biography, policy studies, and law. As in ancient days, when Clio was preeminent among the other eight muses, so today, the author argues that history can and should claim pride of place in the study of past human action and thought.
On October 25, 2010, Staff Sergeant Salvatore Giunta became the first living person since the Vietnam War to receive the United States’ highest military decoration, and both he and Sergeant Leroy Petry (the second inductee) rightly take their place in the pages of this third edition of Medal of Honor: Portraits of Valor Beyond the Call of Duty. The book includes 144 contemporary portraits of recipients by award-winning photographer Nick Del Calzo and profiles by National Book Award nominee Peter Collier. First published on Veterans Day 2003, this New York Times bestseller has now been updated and augmented to include new essays plus: • Letters from all living presidents • A foreword by Brian Williams • Profiles of Sergeant Giunta and Sergeant Petry There are also essays by Tom Brokaw, Senator John McCain, and Victor Davis Hanson, and a multimedia DVD with historic footage and recipients’ first-person reflections. The Medal of Honor recipients in the book fought in conflicts from World War II to Afghanistan, serving in every branch of the armed services.
Now in four convenient volumes, Field’s Virology remains the most authoritative reference in this fast-changing field, providing definitive coverage of virology, including virus biology as well as replication and medical aspects of specific virus families. This volume of Field’s Virology: RNA Viruses, Seventh Edition covers the latest information on RNA viruses, how they cause disease, how they can cause epidemics and pandemics, new therapeutics and vaccine approaches, as provided in new or extensively revised chapters that reflect these advances in this dynamic field. Bundled with the eBook, which will be updated regularly as new information about each virus is available, this text serves as the authoritative, up-to-date reference book for virologists, infectious disease specialists, microbiologists, and physicians, as well as medical students pursuing a career in infectious diseases.
快乐的人生• 由健康而来 健康的身心• 从养生开始 简单易学的食谱内容 让你轻松调配美味料理 Healthy Living is Happy Living • Healthy Life Starts from Healthy Cooking Easy to cook recipes make your cooking more delicious 现代人生活紧张、压力大,每天都消耗大量精力,所以我们必须吸收更多营养来补充体质。本食谱采用了各种蔬果做为烹调的材料。蔬果的丰富营养对人体的健康是有益无害的,所以我们不要为了财富而失去健康,健康是要全心全意的照顾自己和关怀身边的人。本书最大的特色是简单、易做而且取材营养、健康,不但吃出全家人的健康,也吃出全家人的幸福、快乐。 作者陈宝兴先生拥有15年果菜雕刻及烹饪示范的经验。他自1997年开始曾多次应邀到英国、法兰克福及香港等地区世界级的展览会作现场雕刻及烹饪示范,屡获好评。他也曾在本国圣尼各拉女校教授果菜雕刻与传统糕点数年。宝兴经常在本地及亚洲各大百货公司作现场示范;香港某名导演也曾把他的示范列作电影“开心巨无霸”的题材。他近年来多番出国,远赴挪威、英国、法国、日本、香港、台湾等地区考察饮食业并与同业作技术交流,进一步提升了本身的烹饪水平。 谱顾问Mr. Peter Teo 具有30 多年烹饪经验。他曾历任本地及亚洲地区各大酒店行政总厨。他拥有数十载的烹饪技巧能够安排及设计高水准的高级晚宴。丰富的经验也让他赢得多项国际奖项,扬名国内外。 Peter 也是第一届中国上海国际厨师烹饪比赛的创办者,也是2 届的委员及评判。 Mr. Wilson Tan The author Mr. Wilson Tan has fifteen years of experience in the art of fruit-and-vegetable carving and culinary demonstration. Since 1997,he has been invited to conduct demonstrations in world-class exhibitions held in England, Frankfurt and Hong Kong, among others, to popular acclaim. Back home, he has also taught fruit-andvegetable carving and traditional cake and snack making at St. Nicholas Girls’ School for several years. A well-known Hong Kong film director has incorporated one of his demonstrations into his film “Mr. Sunshine”. In recent years, Mr. Tan has travelled to Norway, England, France, Japan, Hong Kong, Taiwan and other regions to conduct researches on the food industry and hold exchanges with fellow culinary experts and, in the course of these travels, elevated his culinary standards. Consultant of Tanyu Claypot, Mr. Peter Teo was previously the Executive Chef and Consultant of many Established Hotels, Food & Hotel Association in Singapore and Far East Asia. His fine culinary skills and strong background in managing and organising restaurant and grand function has won him many International Awards. He was also being invited to be the Organising Committee and Judge by the Shanghai 1st & 2nd International Chef Cooking competition.
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