This leading dictionary--now in its third edition--offers wide-ranging and authoritative coverage of the earth sciences and related topics. In more than 6,250 clear and accessible entries, it covers geology, oceanography, paleontology, mineralogy, volcanology, and planetary science as well as climatology, geochemistry, and petrology. The third edition is fully updated and includes additional coverage of process geomorphology and physical geography, plus more than 50 new line drawings to accompany descriptions of forms and processes.
Trying to dream up different topics and questions is difficult at times. This book covered a wide spectrum of topics that stimulated hours and hours of laughter and conversations. Talk your head off is a kind of book teachers and students have been talking about for a long time. Students want an interesting book that does not rely on boring rote drilling. Teachers want a book that simplifies the learning process and makes it enjoyable. Talk your head of accomplishes this and more. This book is filled with targeted questions on many interesting topics. Students respond to the questions using appropriate tenses and grammatical forms.
CREATE CONSENSUS AROUND YOUR IDEAS - AND ADVANCE YOUR CAREER! The business world turns on the art of the deal. And with Negotiate Your Way to Success, you'll master 24 powerful strategies designed to help you conduct negotiations of any type. This easy-to-read guide delivers step-by-step instruction on identifying and working with each negotiator's “hot button” issues, to ensure the process and the result satisfy all parties. You'll advance your own position and accomplish organizational goals in an atmosphere of productivity - not confrontation.
The second edition of this international best seller has been fully revised and updated describing the complete chocolate making process, from the growing of the beans to the sale in the shops. The reader will discover how confectionery is made and how basic science plays a vital role. There is discussion of the monitoring and controlling of the production process, and the importance of the packaging. A series of experiments, which can be adapted to suit students, are included to demonstrate the physical, chemical or mathematical principles involved. This book is ideal for those studying food sciences, working in the confectionery industry or just with a general interest in chocolate!
