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Little Green Data Book 2004In its 3rd annual edition, The Little Green Data Book 2004 is a pocket-sized ready reference on key environmental data for over 200 countries. Key indicators are organized under the headings of agriculture, forestry, biodiversity, energy, emission and pollution, and water and sanitation.
Profiles of each country include 48 key development... | | The Food Connection: The Right Food at the Right Time
THE FOOD CONNECTION will show you:
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How to balance your hormonal system to positively affect weight, motivation, sleep patterns and cognitive abilities
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How to jump start your health with the seven-day "World's Best Diet"
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The 17 bioenergetic foods to eat daily
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How...
| | Pesticides: A Toxic Time Bomb in Our MidstThe writing of this book came about through a serendipitous circumstance. I wrote a book dealing with child labor in the United States, published three years earlier, containing a chapter that included a description of the hazards migrant farmworkers and their children face, not the least of which was exposure to pesticides. While mentioning the... |
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Handbook of Herbs and Spices: Volume 2
Herbs and spices are among the most versatile and widely used ingredients in food processing. As well as their traditional role in flavouring and colouring foods, they have increasingly been used as natural preservatives and for their potential health-promoting properties. The Handbook of Herbs and Spices Volume 2 provides an essential... | | Introduction to Management in the Hospitality Industry
Readers seeking management careers in hospitality will enter a dynamic industry filled with opportunities. The rewards are many, but so are the challenges. Today's hospitality managers must deal with such complex factors as globalization, terrorism threats, ecotourism, internet commerce, new business and financial models, and rapidly... | | 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... |
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