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Patterson's American Education
The most current information on United States secondary schools-- both public and private-- in a quick, easy-to-use format.
Herself When She's Missing
Cry Wolf saved Andrea's life, or that's how she likes to tell it. Forever in search of spiritual fulfillment, Andrea has rejected everything from religion to eating disorders, in favor of "I'm-with-the-band" style fanaticism, all centered on Cry Wolf, a brother-sister folk/rock duo with an eccentric hodgepodge of followers. When Andrea meets fellow groupie Jordan outside a concert, their connection is undeniable: Jordan is powerfully seductive, and Andrea is intrigued by Jordan’s lawless ways. Their romance escalates as they follow Cry Wolf around the country, but as Jordan becomes increasingly manipulative and unreliable, Andrea begins to realize that her passion for Jordan has turned int...
The Solace of Open Spaces
These transcendent, lyrical essays on the West announced Gretel Ehrlich as a major American writer—“Wyoming has found its Whitman” (Annie Dillard). Poet and filmmaker Gretel Ehrlich went to Wyoming in 1975 to make the first in a series of documentaries when her partner died. Ehrlich stayed on and found she couldn’t leave. The Solace of Open Spaces is a chronicle of her first years on “the planet of Wyoming,” a personal journey into a place, a feeling, and a way of life. Ehrlich captures both the otherworldly beauty and cruelty of the natural forces—the harsh wind, bitter cold, and swiftly changing seasons—in the remote reaches of the American West. She brings depth, tendernes...
Off-Flavors in Foods and Beverages
This book, volume 28 in the Developments in Food Science Series, reviews thelatest information and up-to-date concepts concerning a great number ofaspects of flavor quality. Particular attention has been afforded to providea balance between food and beverage chemistry, biochemistry, microbiology,nutritional, processing, packaging, storage, computer applications, andchemometrics. Twenty six specialists were invited to discuss the present state of knowledgein their particular fields. Together with their co-workers (totalling oversixty well known researchers) the authors were drawn from the internationalspectrum of academia, government institutes, and industry. Their presentationsincluded original research results, background reviews, and comprehensivebibliographies. This informative and well documented book goes a long way to improving thecurrent knowledge in a complex area and certainly increase understanding of taste and odor, flavors and off-flavors of high quality foods and beverages.
