Off Duty: The Worlds Greatest Chefs Cook at Home [Hardcover] Blanc, Raymond; Oliver, Jamie; Smith, Delia; Keller, Thomas; Lawson, Nigella; Ro and Merrell, James - Photographer

Off Duty Te Worlds Greatest Chefs Cook at Home

NIGELLA LAWSON

Raymond Blanc

Thomas Keller

DELIA SMITH

JAMIE OLIVER

Ted Smart

Ofdm And Mc-cdma For Broadband Multi-user Communications, Wlans And Broadcasting

M.M.

Lajos Hanzo

B. J. Choi

"Electromagnetic compatibility (EMC) is an engineering discipline often identified as "black magic." This belief exists because the fundamental mechanisms on how radio frequency (RF) energy is developed within a printed circuit board (PCB) is not well understood by practicing engineers. Rigorous mathematical analysis is not required to design a PCB. Using basic EMC theory and converting complex concepts into simple analogies helps engineers understand the mitigation process that deters EMC events from occurring.This user-friendly reference covers a broad spectrum of information never before published, and is as fluid and comprehensive as the first edition. The simplified approach to PCB design and layout is based on real-life experience, training, and knowledge. Printed Circuit Board Techniques for EMC Compliance, Second Edition will help prevent the emission or reception of unwanted RF energy generated by components and interconnects, thus achieving acceptable levels of EMC for electrical equipment. It prepares one for complying with stringent domestic and international regulatory requirements. Also, it teaches how to solve complex problems with a minimal amount of theory and math. Essential topics discussed include:* Introduction to EMC* Interconnects and I/O* PCB basics* Electrostatic discharge protection* Bypassing and decoupling* Backplanes-Ribbon Cables-Daughter Cards* Clock Circuits-Trace Routing-Terminations* Miscellaneous design techniquesThis rules-driven book-formatted for quick access and cross-reference-is ideal for electrical and EMC engineers, consultants, technicians, and PCB designers regardless of experience or educational background."Sponsored by:IEEE Electromagnetic Compatibility Society

Printed Circuit Board Design Techniques for EMC Compliance: A Handbook for Designers (IEEE Press Series on Electronics Technology)

Lajos L. Hanzo

IEEE Computer Society Press

James Beard Award Winner IACP Award Winner Thomas Keller, chef/proprieter of Napa Valley's French Laundry, is passionate about bistro cooking. He believes fervently that the real art of cooking lies in elevating to excellence the simplest ingredients; that bistro cooking embodies at once a culinary ethos of generosity, economy, and simplicity; that the techniques at its foundation are profound, and the recipes at its heart have a powerful ability to nourish and please. So enamored is he of this older, more casual type of cooking that he opened the restaurant Bouchon, right next door to the French Laundry, so he could satisfy a craving for a perfectly made quiche, or a gratinéed onion soup, or a simple but irresistible roasted chicken. Now Bouchon, the cookbook, embodies this cuisine in all its sublime simplicity. But let's begin at the real beginning. For Keller, great cooking is all about the virtue of process and attention to detail. Even in the humblest dish, the extra thought is evident, which is why this food tastes so amazing: The onions for the onion soup are caramelized for five hours; lamb cheeks are used for the navarin; basic but essential refinements every step of the way make for the cleanest flavors, the brightest vegetables, the perfect balance—whether of fat to acid for a vinaigrette, of egg to liquid for a custard, of salt to meat for a duck confit. Because versatility as a cook is achieved through learning foundations, Keller and Bouchon executive chef Jeff Cerciello illuminate all the key points of technique along the way: how a two-inch ring makes for a perfect quiche; how to recognize the right hazelnut brown for a brown butter sauce; how far to caramelize sugar for different uses. But learning and refinement aside—oh those recipes! Steamed mussels with saffron, bourride, trout grenobloise with its parsley, lemon, and croutons; steak frites, beef bourguignon, chicken in the pot—all exquisitely crafted. And those immortal desserts: the tarte Tatin, the chocolate mousse, the lemon tart, the profiteroles with chocolate sauce. In Bouchon, you get to experience them in impeccably realized form. This is a book to cherish, with its alluring mix of recipes and the author's knowledge, warmth, and wit: "I find this a hopeful time for the pig," says Keller about our yearning for the flavor that has been bred out of pork. So let your imagination transport you back to the burnished warmth of an old-fashioned French bistro, pull up a stool to the zinc bar or slide into a banquette, and treat yourself to truly great preparations that have not just withstood the vagaries of fashion, but have improved with time. Welcome to Bouchon.

Bouchon (The Thomas Keller Library)

Cookbooks, Food & Wine

Cooking Methods

Artisan

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Books by Thomas Keller