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Grist
As featured in Epicurious, Modern Farmer, Refinery29, Shape, Plated, Eater, Food52, Midwest Living, Bon Appetit, MindBodyGreen, The Infatuation, Associated Press, On the Menu and NPR's The Splendid Table. Make grains the easiest, healthiest, and most exciting stars on your table. Grist is the only grain and legume cookbook you need. Abra Berens, a James Beard semifinalist for Outstanding Chef: Great Lakes and the author of Ruffage, shares more than 300 recipes and variations, plus substantial reference information to help you discover the next great grain. Grist includes more than 125 recipes for 29 different types of grains, legumes, and seeds that, in combination with vegetables and lean p...
Small Firms As Innovators: From Innovation To Sustainable Growth
Small Firms as Innovators: From Innovation to Sustainable Growth provides a rich empirical analysis of innovation in the context of small business. The book first introduces the general innovation patterns present in small firms. It then progresses to demonstrate how these firms create and strengthen their innovation capacity, how they transform this capacity into real-world innovations and how these innovations are exploited for creating superior competitiveness that can be transforemed into sustainable growth. To conclude, this book offers both theoretical and empirical insights for measuring and managing innovation performance in small firms.
Sourcebook on Contract Law
This book examines the role and function of the law of contract, comparing it with other aspects of the law of obligations. It also covers the issues of contract formation such as the enforcement of promises, agreement and good faith; the construction and context of contracts; adjustments in long term relationships; the control of contract power and remedies for breach of contract
ICC Register
None
The British Plastics Year Book ...
Includes sections "Names and addresses," "Diary" (blank pages at end
The Sourdough School
Achieve the delicious crust and addictive tang of a homemade sourdough loaf with this comprehensive guide from expert Vanessa Kimbell. At her renowned Sourdough School, Vanessa has taught countless students the secrets of this healthy, more easily digestible bread, and now she has compiled her teachings for the home baker. From creating your own starter from scratch, you'll then move on to basic breadmaking techniques, before progressing to using sprouted grains and experimenting with flavors to produce Fig and Earl Grey and Cherry Plum loaves. With step-by-step photography, detailed instructions, specialist advice and Vanessa's indispensable encouragement, The Sourdough School celebrates the timeless craft of artisan baking.
