"Edward Loughry was only twenty-four when the Baldwin Locomotive Works sent their young engineer across half the world to bring a cargo of four little steam engines and six double deck carriages to Sydney. He sailed aboard SS Dryad from New York harbour on 15 May 1879 and reached Sydney on September 3.... The ‘Americanisation’ of Sydney, according to some observers, dated from Loughry’s arrival with the Baldwin trains." —from American Steam on Australian RailsRailways, according to the history books, were a British invention, and as a result, English companies were quick to capture a huge part of the world market. So how did American steam locomotives come to play a major role in rail transportation in 19th-century Australia, then a British colony? In American Steam on Australian Rails, David Burke tells the fascinating story of Yankee ingenuity and the companies that challenged an English monopoly. While purchasers of equipment for Australian lines argued about the virtues and failings of the American machine, most had to admit that the engines made for the Wild West worked equally well riding the curves, grades, and light rails of outback Queensland, Victoria, and New South Wales. Burke provides copious descriptions of the locomotives themselves, from early models with ornate domes, long cowcatchers, and wooden cabs, right through to the trim 59 class 2-8-2 imported from Baldwin-Lima-Hamilton by New South Wales in the twilight of steam. Lavishly illustrated with color and black-and-white photos and illustrations, American Steam on Australian Rails documents the progress of hundreds of Yankee engines across the vastness of a new continent as they became part of a grand Australian railroad adventure.Published in association with Australian Railway Historical Society.

American Steam on Australian Rails: The States and the Commonwealth 1877-2004

Engineering & Transportation

Burke, David

Transportation

Indiana University Press

The Copenhagen Papers: An Intrigue

One day, during the British run of Copenhagen, winner of the Tony Award for best play in 1999, Frayn was presented with a curious package from a London housewife that contained a few faded pages of barely legible German. These pages, apparently found concealed beneath some floorboards, seemed to cast a remarkable new light on the mystery at the heart of the play. While Frayn began to lose all sense of certainty, actor David Burke, who played Niels Bohr in the London production and had some experience with documents of this sort, followed the action with particularly close interest. After the riddle was cracked and the fog had cleared, Frayn and Burke sat down together to ponder the winding trail of the Copenhagen papers.
By turns comic and profound, The Copenhagen Papers explores the conundrum at the heart of all Michael Frayn's work--human fallibility and the eternal difficulty of knowing why we do what we do.

Literature & Fiction

FRAYN, MICHAEL

Dramas & Plays

Picador

One of America’s most innovative and accomplished chefs gives us a book full of deliciously original recipes both for everyday meals and for memorable entertaining. Over the course of a brilliant career, David Burke has created imaginative and irresistible updates of classic American cuisine. Now he makes it easy for the home cook to master a classic dish and then add innovative touches to make it even more tempting, in what he calls contemporary classics. In addition, he includes “Second Day Dishes,” a new and magical approach to leftovers. Here is how it works: classic Eggs Benedict with Hash Brown Potatoes and Oven-Dried Tomatoes leads to Canadian Bacon and Onion Potato Cake with Poached Eggs and Spicy Tomato Salsa, which in turn leads to Bacon, Potato, and Eggs Strudel on the second day. Traditional Broiled Shrimp with Scampi Butter and Tomato-Rice Pilaf is transformed into Sautéed Shrimp with Spinach-Lasagna Roll and Crisp Spinach, and then into Shrimp Fried Rice and Sausage the next day. A Classic Chef’s Salad Bowl can be turned into Carpaccio of Chef’s Salad, and then Chef’s Salad Bruschetta. Roast Chicken “Farmhouse Style” with Potatoes, Mushrooms, Bacon, Onions, and Apple Cider Gravy is reconceived as Seawater-Soaked Chicken with Thyme and Poppy Seed Gnocchi, and a day later can become Chicken-Potato Pancakes with Apple-Sour Cream Sauce. New York Cheesecake becomes Grand Marnier Soufflés, changed on the next day into Coconut Cheesecake Beignets with Red Fruit Sorbet and Berries. From appetizers to desserts, for breakfast, lunch, and dinner—117 delectable recipes (including Titanic French Toast with Three Jams; Oh, My Cod!; Chocolate Chip UFOs; and many more of Burke’s signature whimsical creations)—a fabulous cookbook.

David Burke's New American Classics: Brilliant Variations on Traditional Dishes for Everyday Dining, Entertaining, and Second Day Meals

Cookbooks, Food & Wine

CHOATE, Judith

Regional & International

KNOPF

In this, David Burke’s first cookbook, he presents the innovative and inventive cooking that has made him, in the words of one rival, “the most copied chef in New York.” The first non-Frenchman to win France’s highest cooking honor, and voted Chef of the Year by his peers in America, David Burke is a true original. Born in America, trained here and in France by such luminaries as Pierre Troisgros and Gaston Lenôtre, he has developed a style all his own, emphasizing the twin goals of taste and beauty. The Burke style blends the principles of haute cuisine with French country cooking, American regional specialties, and ethnic touches. He has taken to new heights the originally European technique of building a dish, rather than displaying food flat on a plate. He uses ingredients the way a child uses blocks, building, creating layers of food, achieving a remarkable mélange of tastes, colors, and textures. In presenting this concept here for the home chef, he breaks down seemingly complex dishes into their component parts. He demonstrates that what looks intricate (and fabulous) can be easy to make. His classical training, combined with an artist’s eye and a rich imagination, provides the reader with a genuinely new way of looking at and preparing food. This is a soup-to-nuts cookbook, from stunning hors d’oeuvres such as Pastrami Salmon, and Parfait of Artichoke, Goat Cheese, and Marinated Vegetables, to dazzling desserts like Three-Layered Mousse Parfait, Red-Berry Sorbet, and Ginger Ice Cream. The heart of the book, though, lies in Burke’s signature main courses, which he builds into delicious dishes wonderful to look at and easily transformable into more ornate delights or simplified into convenient and lighter one-dish meals. Among them: Pan Roasted Monkfish with Green-Onion Sauce and Ziti and Eggplant Bouquet; Roast Cornish Hens with Saffron Potatoes and Chorizo Sausages; Sirloin Steak with Shiitake-Mushroom Hash and Pickled Vegetables. Burke is not a go-by-the-book chef. His chapter on flavoring your own oils, vinaigrettes, and sauces reveals a whole new world of intense and delectable flavors. He combines bread crumbs with ground mustard, caraway, poppy, fennel, or coriander seeds to create a remarkable crust. Burke opens up for the home cook an exciting new way of thinking about presentation (a whole chapter is devoted to the subject). Plates do not have to match, he says. “Some dishes look better on pottery, some on porcelain.” And he sees no reason why the pattern that marches around the perimeter of a soup plate has to copycat the pattern of a plate used for a main course, or even the pattern of the dish next to it. Introducing a cuisine that both delights and surprises the palate and the eye, Cooking with David Burke is a book full of energy, enthusiasm, and true culinary invention.

Cooking with David Burke

Reingold, Carmel Berman

Cooking Education & Reference

Kings of the iron horse

Methuen Australia

Media Resource Control Protocol (MRCP) is a new IETF protocol, providing a key enabling technology that eases the integration of speech technologies into network equipment and accelerates their adoption resulting in exciting and compelling interactive services to be delivered over the telephone. MRCP leverages IP telephony and Web technologies such as SIP, HTTP, and XML (Extensible Markup Language) to deliver an open standard, vendor-independent, and versatile interface to speech engines. 
Speech Processing for IP Networks brings these technologies together into a single volume, giving the reader a solid technical understanding of the principles of MRCP, how it leverages other protocols and specifications for its operation, and how it is applied in modern IP-based telecommunication networks. Focusing on the MRCPv2 standard developed by the IETF SpeechSC Working Group, this book will also provide an overview of its precursor, MRCPv1. Speech Processing for IP Networks: <ul>
<li>Gives a complete background on the technologies required by MRCP to function, including SIP (Session Initiation Protocol), RTP (Real-time Transport Protocol), and HTTP (Hypertext Transfer Protocol).</li> <li>Covers relevant W3C data representation formats including Speech Synthesis Markup Language (SSML), Speech Recognition Grammar Specification (SRGS), Semantic Interpretation for Speech Recognition (SISR), and Pronunciation Lexicon Specification (PLS).</li> <li>Describes VoiceXML - the leading approach for programming cutting-edge speech applications and a key driver to the development of many of MRCP’s features.</li> <li>Explains advanced topics such as VoiceXML and MRCP interworking.</li> </ul>
This text will be an invaluable resource for technical managers, product managers, software developers, and technical marketing professionals working for network equipment manufacturers, speech engine vendors, and network operators. Advanced students on computer science and engineering courses will also find this to be a useful guide.

Speech Processing for IP Networks: Media Resource Control Protocol (MRCP)

Computers & Technology

Certification

wiley

Oh, la vache! Le voleur s'est fait epingler par le flic! (translation:) Wow! That thief got nabbed by the cop! (literal:) Oh, the cow! That thief got stapled by the cop! Sacre bleu! Even after years of trying to learn French, you still have trouble conversing with a native speaker. Why? Because everyday French is filled with slang and colloquialisms. Street French 1 is the first in a series of slang/idiom books that teach you how to speak and understand the real language used daily on the street, in homes, offices, stores, and among family and friends. Entertaining dialogues, word games and drills, crossword puzzles, word searches, and "inside" tips will have you sounding like a native in no time at all.

Street French 1: The Best of French Slang

Reference

Foreign Language Study & Reference

(trans.): What a wiz around the house! (lit.): What a fairy in the domicile! On n'apprend pas a un vieux singe a faire la grimace. (trans.): You can't teach an old dog new tricks. (lit.): You can't teach an old monkey to smile. If a French native were to offer you une assiette au beurre (a plate of butter) or invite you to faire du leche-vitrine (to go window licking), you might not know whether to accept -- that is, unless you have read this second book in David Burke's Street French series. Street French 2 explores yet another "inside" language that must be mastered in order to be considered truly fluent in French: idioms- -- those quaint and quirky expressions that can't be understood literally but are used in every conceivable conversational situation. Now you can learn the best of French idioms through entertaining word games, dialogues, crossword puzzles, find-a-word grids, and special tips guaranteed to make you au jus (up-to-date or, literally, juiced up) in no time!

Street French 2

John Wiley&Sons

A crash course in the earthy side of the "language of love" Now that you've mastered the subtleties of French grammar and idiom, it's finally time for the good stuff. Forget all about what's masculine or feminine for a moment and get up to snuff on the most outrageous collection of euphemisms, insults, expletives, obscenities, vulgar gestures, and sexual slang. This is the French you won't find in any textbook dialog--until now. To berate anyone with this kind of banter, you'd normally have to hang in back alleys of some dangerous arrondissement of Paris. Now you simply need to browse through the pages of Street French 3. This guided tour of raunchy, risque, and ribald French is the third volume of Wiley's Street French series. Each fun and easy lesson includes vocabulary list, dialogue, a glossary of synonyms and antonyms, and a practice session consisting of word games, crossword puzzles, and self-tests DAVID BURKE (Los Angeles, California) studied in Paris, is a fluent French speaker, and is the author of the Street French series and Street Spanish (Wiley). David's other books include Street German, Street Talk and Big Talk.

Street French 3

If a French native told you that the new movie is a "turnip" (un navet), should you go see it? Or if a passerby calls you a "sausage" (une andouille), should you respond by saying thank you? The answer to both questions is an indisputable, "No!" But how would a nonnative speaker know this? Thanks to David Burke's newest book, there's no need "to hit your biscuit" (se frapper le biscuit; "to worry") any longer! The Street French Slang Dictionary &amp; Thesaurus offers English equivalents and usage tips for over one thousand French terms, including slang words, idioms, proverbs, colloquialisms, and vulgarities. It also offers an extensive thesaurus featuring over one thousand French slang synonyms for common English words and phrases -- all destined to make you feel like an insider in no time.

Street French Slang Dictionary & Thesaurus

Dictionaries & Thesauruses

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