I t's been more than thirty years since New York City medical examiner Jack Stapleton's college graduation and almost as long since he'd been in touch with former classmates Shawn Doherty and Kevin Murray. Once a highly regarded ophthalmologist, Jack's career took a dramatic turn after a tragic accident that destroyed his family. But that, too, is very much in the past:
Added by: math man | Karma: 198.35 | Periodicals | 25 February 2011
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Science magazine - February 25, 2011
Science is a multi disciplinary, weekly peer reviewed journal, ranks as the world's most prestigious scientific journal. The journal was established by Thomas Edison in 1880 and has been the official journal of AAAS since 1900. Content includes original research, news, book reviews, and coverage of events in the scientific community.
Paleo-biologist Jonas Taylor once dared to enter the perilous Mariana Trench, where the Megalodon shark has spawned since the dawn of time, and now that the monster is terrorizing the California coast, he must return to fight his ultimate battle.
This book presents a timeless collection of more than 500 quintessential desserts, biscuits, cakes, and pastries, together with 60 recipes for sauces, custards, icings, preserves, creams, and more. It features classic desserts, cakes, and pastries, from Charlotte a la Chantilly and Black Forest Gateau to Passion Fruit Sorbet and Danish Cherry Flan. Since its original publication in 1938, it has withstood the test of time and trend to remain the world's most authoritative culinary reference book.
This is a comprehensive guide to preparing every type of meat, poultry, and game, with more than 800 essential recipes and nearly 200 additional recipes for basics such as pastries, condiments, garnishes, stuffings, marinades, and more. It features classic meat, poultry, and game recipes, from Boeuf Bourguignon and Osso Bucco a la Milanaise to Glazed Spare Ribs and Chicken Jambalaya. Since its original publication in 1938, it has withstood the test of time and trend to remain the world's most authoritative culinary reference book.
