An updated twentieth-anniversary edition of the classic culinary reference features ninety percent new material and provides a wealth of kitchen tips, food-preparation techniques, folklore, literary anecdotes, and health information, in a volume that features particular coverage of trends from the p

"This edition contains Larman's usual accurate and thoughtful writing. It is a very good book made even better."-Alistair Cockburn, author, Writing Effective Use Cases and Surviving OO Projects"Too few people have a knack for explaining things. Fewer still have a handle on software analysis and design.

Craig Larman has both."-John Vlissides, author, Design Patterns and Pattern Hatching"People often ask me which is the best book to introduce them to the world of OO design. Ever since I came ac...

'This explains everything. Literally. I am so grateful to McGee for his tirelessness, his patience, and his commitment to answering the whys of the kitchen.' Samin Nosrat'A goldmine of information about every ingredient and cooking process, answering all the questions you will ever have about food.' - Jamie Oliver 'Quite simply one of the greatest cookery books ever written' - Heston BlumenthalIf you've ever wondered:Why fish goes off quicker than meat; How to tell stale eggs from fresh ones;...

While other books describe production control from an idealistic perspective, this book explains the real work of successful production control. The reader will learn: how the scheduling task can be decomposed and organized; how the production control department can be structured; how to hire and train schedulers; and how software tools can be used to augment the scheduler's skill. Suggestions for setting reasonable expectations for their use and a how to avoid implementation problems are pro...