21871Folding techniques for designers : from sheet to form : 2nd ed.
Many designers use folding techniques in their work to make three-dimensional forms from two-dimensional sheets of fabric, cardboard, plastic, metal, and many other materials. This unique book explains the key techniques of folding, such as pleated surfaces, curved folding, and crumpling. It has applications for architects, product designers, and jewelry and fashion designers. An elegant, practical handbook, Folding for Designers explains over 70 techniques explained with clear step-by-step drawings, crease pattern drawings, and specially commissioned photography.
21872Follow the money : who controls New York City Mayors
1: Introduction; Theories about urban political power and financial elites; 2: Laguardia and the Great Depression; 3: The prelude to the 1975 fiscal crisis; 4: Mayor Beame and the 1975 fiscal crisis; 5: Mayor Ed Koch and the incessant fiscal crisis; 6: Mayor David Dinkins and the 1989 fiscal crisis; 7: Rudolph Giuliani and the ongoing fiscal crisis; 8: Mayor Mike Bloomberg after 9/11; 9: Conclusions.
21873Followership : how followers are creating change and changing leaders
Part 1. Seeing followers; Part 2. Being a followers; Part 3. Future followers.
21874Fons & Porter's quick + easy quilts
This section introduces simple, quick quilt patterns with clear instructions and creative color combination ideas, perfect for busy people and quilting beginners.
21875Food
Presenting to Food : a citizen's manual. Making sense of food systems. Health and nutrition. Environment and sustainability. Technology. Hunger and food security. What happens next?.
21876Food & beverage management
It considers food and beverage operations as three separate operating systems: food production, food service as a delivery system (service sequence) and food service as a customer process system. Each system is dealt with in turn and this forms the core of the text.
21877Food & beverage provision
Presenting to styles of service, table service, counter service, planning and design, sales control.
21878Food & beverage service : 9th ed.
In addition to offering broad and in-depth coverage of concepts, skills and knowledge, it explores how modern trends and technological developments have impacted on food and beverage service globally. - Covers all of the essential industry knowledge, from personal skills, service areas and equipment, menus and menu knowledge, beverages and service techniques, to specialised forms of service, events and supervisory aspects - Supports a range of professional food and beverage service qualifications, including foundation degrees or undergraduate programmes in restaurant, hotel, leisure or event management, as well as in-company training programmes - Aids visual learners with over 200 photographs and illustrations demonstrating current service conventions and techniques.
21879Food & wine : summer of yum
New recipes to make now. F&W-tested ice makers. Red wines for summer sipping. Pollo yucateco and 6 more recipes for your next Asada.
21880Food additives and human health
Chapter 1: Historical background of food additives, their advantages and drawbacks; Chapter 2: Human health implications of specific group of food additives; Chapter 3: Anti-browning agents; Chapter 4: Antioxidant food additives; Chapter 5: Antimicrobial agents; Chapter 6: Essential oils …