Strictly Static Discount Code
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Model Rules of Professional Conduct
Author: American Bar Association. House of Delegates
language: en
Publisher: American Bar Association
Release Date: 2007
The Model Rules of Professional Conduct provides an up-to-date resource for information on legal ethics. Federal, state and local courts in all jurisdictions look to the Rules for guidance in solving lawyer malpractice cases, disciplinary actions, disqualification issues, sanctions questions and much more. In this volume, black-letter Rules of Professional Conduct are followed by numbered Comments that explain each Rule's purpose and provide suggestions for its practical application. The Rules will help you identify proper conduct in a variety of given situations, review those instances where discretionary action is possible, and define the nature of the relationship between you and your clients, colleagues and the courts.
Thermal Physics of the Atmosphere
Author: Maarten H. P. Ambaum
language: en
Publisher: John Wiley & Sons
Release Date: 2010-05-24
Thermal Physics of the Atmosphere offers a concise and thorough introduction on how basic thermodynamics naturally leads on to advanced topics in atmospheric physics. The book starts by covering the basics of thermodynamics and its applications in atmospheric science. The later chapters describe major applications, specific to more specialized areas of atmospheric physics, including vertical structure and stability, cloud formation, and radiative processes. The book concludes with a discussion of non-equilibrium thermodynamics as applied to the atmosphere. This book provides a thorough introduction and invaluable grounding for specialised literature on the subject. Introduces a wide range of areas associated with atmospheric physics Starts from basic level thermal physics Ideally suited for readers with a general physics background Self-assessment questions included for each chapter Supplementary website to accompany the book
The Noma Guide to Fermentation
New York Times Bestseller Named one of the Best Cookbooks of the Year by the Chicago Tribune, New York Times, Boston Globe, San Francisco Chronicle, Atlanta Journal-Constitution, Houston Chronicle, Esquire, GQ, Eater, and more Named one of the Best Cookbooks to Give as Gifts by Food & Wine, Bon Appétit, Esquire, Field & Stream, New York Magazine’s The Strategist, The Daily Beast, Eater, Vogue, Business Insider, GQ, Epicurious, and more “An indispensable manual for home cooks and pro chefs.” —Wired At Noma—four times named the world’s best restaurant—every dish includes some form of fermentation, whether it’s a bright hit of vinegar, a deeply savory miso, an electrifying drop of garum, or the sweet intensity of black garlic. Fermentation is one of the foundations behind Noma’s extraordinary flavor profiles. Now René Redzepi, chef and co-owner of Noma, and David Zilber, the chef who runs the restaurant’s acclaimed fermentation lab, share never-before-revealed techniques to creating Noma’s extensive pantry of ferments. And they do so with a book conceived specifically to share their knowledge and techniques with home cooks. With more than 500 step-by-step photographs and illustrations, and with every recipe approachably written and meticulously tested, The Noma Guide to Fermentation takes readers far beyond the typical kimchi and sauerkraut to include koji, kombuchas, shoyus, misos, lacto-ferments, vinegars, garums, and black fruits and vegetables. And—perhaps even more important—it shows how to use these game-changing pantry ingredients in more than 100 original recipes. Fermentation is already building as the most significant new direction in food (and health). With The Noma Guide to Fermentation, it’s about to be taken to a whole new level.