Audubon's ambitious project to paint all the birds of North America resulted in a work that represents one of the great steps of ornithology. Not only did he identify new species, he also depicted birds within their natural habitat and in vivid poses. This impressive collection ranges from the Greater Flamingo and Bald Eagle to the Carolina parakeet.
Added by: Anonymous | Karma: | Literature Studies, Dictionaries and Encyclopedias | 29 April 2013
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Who's Who in Dickens
An accessible guide to the many characters created by Charles Dickens. It includes an easy-to-use A-Z layout, profiles of the characters, bibliographical references and over 40 illustrations of major characters.
Provides definitions for more than 15,000 terms in the fields of Animal Science, Business and Mechanical Technology, Forestry, and Natural Resources Management.
Added by: wepr | Karma: 22388.38 | Economics and Management, Dictionaries and Encyclopedias | 28 April 2013
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The Encyclopedia of Finance, Second Edition, comprised of over 1000 individual definitions and chapters, is the most comprehensive and up-to-date resource in the field, integrating the most current terminology, research, theory, and practical applications. Showcasing contributions from an international array of experts, the revised edition of this major reference work is unparalleled in the breadth and depth of its coverage.
From "asset pricing models" to "risk management," the Encyclopedia of Finance, Second Edition, serves as an essential resource for academics, educators, and students.
Added by: Anonymous | Karma: | Non-Fiction, Dictionaries and Encyclopedias | 28 April 2013
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FOOD and WINE PAIRING - A SENSORY EXPERIENCEThe only book that presents food and wine pairing from a culinary and sensory perspective. Demystifying the terminology and methodology of matching wine to food, Food and Wine Pairing: A Sensory Experience presents a practical, user–friendly approach grounded in understanding the direct relationships and reactions between food and wine components, flavors, and textures. This approach uses sensory analysis to help the practitioner identify key elements that affect pairings, rather than simply following the usual laundry list of wine–to–food matches. The text takes a culinary perspective first, making it a unique resource for culinary students and professionals.
