Climate Intervention


Book Description

The growing problem of changing environmental conditions caused by climate destabilization is well recognized as one of the defining issues of our time. The root problem is greenhouse gas emissions, and the fundamental solution is curbing those emissions. Climate geoengineering has often been considered to be a "last-ditch" response to climate change, to be used only if climate change damage should produce extreme hardship. Although the likelihood of eventually needing to resort to these efforts grows with every year of inaction on emissions control, there is a lack of information on these ways of potentially intervening in the climate system. As one of a two-book report, this volume of Climate Intervention discusses albedo modification - changing the fraction of incoming solar radiation that reaches the surface. This approach would deliberately modify the energy budget of Earth to produce a cooling designed to compensate for some of the effects of warming associated with greenhouse gas increases. The prospect of large-scale albedo modification raises political and governance issues at national and global levels, as well as ethical concerns. Climate Intervention: Reflecting Sunlight to Cool Earth discusses some of the social, political, and legal issues surrounding these proposed techniques. It is far easier to modify Earth's albedo than to determine whether it should be done or what the consequences might be of such an action. One serious concern is that such an action could be unilaterally undertaken by a small nation or smaller entity for its own benefit without international sanction and regardless of international consequences. Transparency in discussing this subject is critical. In the spirit of that transparency, Climate Intervention: Reflecting Sunlight to Cool Earth was based on peer-reviewed literature and the judgments of the authoring committee; no new research was done as part of this study and all data and information used are from entirely open sources. By helping to bring light to this topic area, this book will help leaders to be far more knowledgeable about the consequences of albedo modification approaches before they face a decision whether or not to use them.




The Art of the Chocolatier


Book Description

A must-have guide to chocolate making and chocolate showpiece design, from renowned confectionery expert Ewald Notter Covering the full spectrum of chocolate work-from the fundamentals of chocolate making to instruction on advanced showpiece design and assembly-The Art of the Chocolatier is the most complete and comprehensive guide to chocolate-making on the market. The book covers basic information on ingredients, equipment, and common techniques in the pastry kitchen, while also offering clear, step-by-step instructions on creating small candies and large-scale chocolate pieces. This is the ideal book for pastry students enrolled in chocolate and confectionery courses, as well as working professionals and even serious home confectioners who want to improve their skills in advanced chocolate work. Illustrated step-by-step instructions cover all the essentials of chocolate-making, from tempering and creating ganache and gianduja to using molds, transfer sheets, and more An entire chapter devoted to Creating a Competition Piece covers the ins and outs of confectionery competition, from preparing for the event and developing a concept to designing and building a winning chocolate showpiece Beautiful full-color photos throughout provide inspiration for chocolate décor and showpiece design, while clear how-to photos illustrate key techniques The Art of the Chocolatier provides expert-level coverage of every aspect of the chocolatier's art for students and professionals alike.







Baking and Pastry


Book Description

First published in 2004, Baking and Pastry has quickly become an essential resource for anyone who wants to create professional-caliber baked goods and desserts. Offering detailed, accessible instructions on basic techniques along with 625 standout recipes, the book covers everything from yeast breads, pastry doughs, quick breads, cookies, custards, souffl?s, icings, and glazes to frozen desserts, pies, cakes, breakfast pastries, savory items, and chocolates and confections. Featuring 461 color photographs and illustrations--more than 60 percent of which are all-new--this revised edition offers new step-by-step methods for core baking techniques that make it even more useful as a basic reference, along with expanded coverage of vegan and kosher baking, petit fours and other mini desserts, plated desserts, decorating principles and techniques, and wedding cakes. Founded in 1946, The Culinary Institute of America is an independent, not-for-profit college offering bachelor's and associate degrees, as well as certificate programs, in culinary arts and baking and pastry arts. A network of more than 37,000 alumni in foodservice and hospitality has helped the CIA earn its reputation as the world's premier culinary college. Visit the CIA online at www.ciachef.edu.




The Obamas


Book Description

Award-winning reporter Jodi Kantor takes readers deep inside the White House in an "insightful and evocative" portrait of Barack and Michelle Obama (Chicago Tribune) that will surprise even readers who thought they knew the two icons. When Barack Obama won the 2008 presidential election, he also won a long-running debate with his wife Michelle. Contrary to her fears, politics now seemed like a worthwhile, even noble pursuit. Together they planned a White House life that would be as normal and sane as possible. Then they moved in. In the Obamas, Jodi Kantor takes us deep inside the White House as they try to grapple with their new roles, change the country, raise children, maintain friendships, and figure out what it means to be the first black President and First Lady. The Obamas is filled with riveting detail and insight into their partnership, emotions and personalities, and written with a keen eye for the ironies of public life.




How Baking Works


Book Description

An up-to-date, comprehensive guide to understanding and applying food science to the bakeshop. The essence of baking is chemistry, and anyone who wants to be a master pastry chef must understand the principles and science that make baking work. This book explains the whys and hows of every chemical reaction, essential ingredient, and technique, revealing the complex mysteries of bread loaves, pastries, and everything in between. Among other additions, How Baking Works, Third Edition includes an all-new chapter on baking for health and wellness, with detailed information on using whole grains, allergy-free baking, and reducing salt, sugar, and fat in a variety of baked goods. This detailed and informative guide features: An introduction to the major ingredient groups, including sweeteners, fats, milk, and leavening agents, and how each affects finished baked goods Practical exercises and experiments that vividly illustrate how different ingredients function Photographs and illustrations that show the science of baking at work End-of-chapter discussion and review questions that reinforce key concepts and test learning For both practicing and future bakers and pastry chefs, How Baking Works, Third Edition offers an unrivaled hands-on learning experience.




Managing Small-scale Fisheries


Book Description

Managing Small-Scale Fisheries: Alternative directions and methods




The Encyclopedia of Stanley Kubrick


Book Description

Surveys the director's life and career with information on his films, key people in his life, technical information, themes, locations, and film theory.




Professional Cooking


Book Description

Completely redesigned, updated and richly illustrated revision of the classic instructional guide to professional cooking. Includes step-by-step detail, 250 colour photos with thorough coverage of products. One of the most popular and endorsed guides.