Beginning Excel Services (Programmer to Programmer) Given the prominent role Excel plays in today's companies, the need for users to better manage, distribute, and incorporate spreadsheets in larger applications is greater than ever. Written by Microsoft's lead developers of Excel Services, this book shares their insights into the benefits and usage of Excel's new server technology so that you can... Computational Aesthetics (SpringerBriefs in Applied Sciences and Technology)
The essence of natural computing is aesthetics; for example, in cooking, one of the most common forms of natural computation, the decision to add salt, and how much, is based on the aesthetics of taste. Because touch perception is instinctively related to a sense of beauty, the aesthetics of tactile sense are considered as algorithms by using... Professional Cooking, Trade Version —From the Foreword by André Cointreau President and CEO, Le Cordon Bleu
If you're serious about cooking, you'll want to join the hundreds of thousands of chefs who have used Wayne Gisslen's Professional Cooking to learn the basics of their craft. With more information and step-by-step photographs than ever before, the Sixth Edition...
Head First Statistics Wouldn't it be great if there were a statistics book that made histograms, probability distributions, and chi square analysis more enjoyable than going to the dentist? Head First Statistics brings this typically dry subject to life, teaching you everything you want and need to know about statistics through engaging, interactive, and... Nutrition for Foodservice and Culinary Professionals
THIS BOOK IS WRITTEN FOR students in hotel, restaurant, and institution management programs and culinary programs. Practicing management and culinary professionals will find it useful as well. As with previous editions, this is meant to be a practical how-to book tailored to the needs of students and professionals. It is written for those who...
More Cooking Innovations: Novel Hydrocolloids for Special Dishes
Hydrocolloids are among the most commonly used ingredients in the food industry. They function as thickeners, gelling agents, texturizers, stabilizers, and emulsifiers, and have applications in the areas of edible coatings and flavor release. This book More Cooking Innovations: Novel Hydrocolloids for Special Dishes...
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