This book is treasured by thousands in the culinary profession. If you are interested in good food and cooking, it will prove of great value and be constantly in use. This volume presents the fundamental elements of cookery: explanations of French culinary terms; recipes for the great sauces; and ingredients and preparations for appetizers, soups, egg and fish courses, entrees, salads, vegetables, and desserts.
This book analyses the deep interaction between the world’s environmental crises, energy production, conversion and use, and global regulation policies. Bringing together experts from a wide range of scientific fields, it offers the reader a broad scope of knowledge on such topics as: climate change and exhaustion of resources the relationship between basic science and the development of sustainable energy technologies the relationship between global and local environmental policies the possible competition between foodstuff production and that of agro-fuels urban adaptation negotiations at the international level financial rules This book invites the reader to consider the multidisciplinary aspects of these urgent energy/environmental issues.