Calculus Made Easy by Silvanus P. Thompson and Martin Gardner has long been the most popular calculus primer. This major revision of the classic math text makes the subject at hand still more comprehensible to readers of all levels. With a new introduction, three new chapters, modernized language and methods throughout, and an appendix of challenging and enjoyable practice problems, Calculus Made Easy has been thoroughly updated for the modern reader.

In modern research and development, materials manufacturing crystal growth is known as a way to solve a wide range of technological tasks in the fabrication of materials with preset properties. This book allows a reader to gain insight into selected aspects of the field, including growth of bulk inorganic crystals, preparation of thin films, low-dimensional structures, crystallization of proteins, and other organic compounds.

"Cy Twombly's work realizes its most personal expression in his intimately sized drawings and paintings on paper. Finding inspiration as much in the forces of nature as in ancient epics and legend, and using the simplest of media - pencils, ballpoint pens, crayons, wall paint - he creates poetic and archaic worlds, usually in series and often as collages." "The eighty-four works in this retrospective, organized by the State Hermitage Museum, St. Petersburg, in 2003 to mark Twombly's seventy-fifth birthday, were collected from the artist's studio, and many have not been previously exhibited. Dating from between 1953 and 2002, the drawings embrace the entire career of one of the most important American artists alive today, from his early monotypes to the major mythological cycles of later years, revealing the many nuances of his aesthetic approach."--BOOK JACKET.

THE RESTAURANT AN AUTHORITATIVE, UP-TO-DATE, AND ONE-STOP GUIDE TO THE RESTAURANT BUSINESS In the newly revised The Restaurant: From Concept to Operation, Ninth Edition, accomplished hospitality and restaurant professional John R. Walker delivers a comprehensive exploration of opening a restaurant, from the initial idea to the grand opening. The book offers readers robust, applications-based coverage of all aspects of developing, opening, and running a restaurant. Readers will discover up-to-date material on staffing, legal and regulatory issues, cost control, financing, marketing and promotion, equipment and design, menus, sanitation, and concepts. Every chapter has been revised, updated and enhanced with several industry examples, sidebars, charts, tables, photos, and menus. The ninth edition of The Restaurant: From Concept to Operation provides readers with all the information they need to make sound decisions that will allow for the building of a thriving restaurant business. The book also offers: A thorough introduction to the restaurant business, from the history of eating out to the modern challenges of restaurant operation A comprehensive exploration of restaurants and their owners, including quick-casual, sandwich, family, fine-dining, and other establishments Practical discussions of menus, kitchens, and purchasing, including prices and pricing strategies, menu accuracy, health inspections, and food purchasing systems In-depth examinations of restaurant operations, including bar and beverage service, budgeting and control, and food production and sanitation An indispensable resource for undergraduate and graduate restaurant and food management services and business administration students, The Restaurant: From Concept to Operation, Ninth Edition is also perfect for aspiring and practicing restaurant owners and restaurant investors seeking a one-stop guide to the restaurant business.

This is a fully annotated (and generously illustrated) record of practically every time that elemental jazz double bassist-composer William Parker has ever played a gig or recording session, as a band member or leader, from 1972 clear through to June 2014. A vast microcosm of one profoundly engaged jazz musician which reveals an illuminated macrocosm of jazz itself.