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Principles of Banking Regulation
Author: Kern Alexander
language: en
Publisher: Cambridge University Press
Release Date: 2019-06-06
Analyses banking regulation and recent international developments, including Basel IV, bank resolution and Brexit, and their impact on bank governance.
Principles of Algebraic Geometry
Author: Phillip Griffiths
language: en
Publisher: John Wiley & Sons
Release Date: 2014-08-21
A comprehensive, self-contained treatment presenting general results of the theory. Establishes a geometric intuition and a working facility with specific geometric practices. Emphasizes applications through the study of interesting examples and the development of computational tools. Coverage ranges from analytic to geometric. Treats basic techniques and results of complex manifold theory, focusing on results applicable to projective varieties, and includes discussion of the theory of Riemann surfaces and algebraic curves, algebraic surfaces and the quadric line complex as well as special topics in complex manifolds.
Work Clean
The first organizational book inspired by the culinary world, taking mise-en-place outside the kitchen. Every day, chefs across the globe churn out enormous amounts of high-quality work with efficiency using a system called mise-en-place--a French culinary term that means “putting in place” and signifies an entire lifestyle of readiness and engagement. In Work Clean, Dan Charnas reveals how to apply mise-en-place outside the kitchen, in any kind of work. Culled from dozens of interviews with culinary professionals and executives, including world-renowned chefs like Thomas Keller and Alfred Portale, this essential guide offers a simple system to focus your actions and accomplish your work. Charnas spells out the 10 major principles of mise-en-place for chefs and non chefs alike: (1) planning is prime; (2) arranging spaces and perfecting movements; (3) cleaning as you go; (4) making first moves; (5) finishing actions; (6) slowing down to speed up; (7) call and callback; (8) open ears and eyes; (9) inspect and correct; (10) total utilization. This journey into the world of chefs and cooks shows you how each principle works in the kitchen, office, home, and virtually any other setting.