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The nocturnal brain ha, Leschziner, Dr Guy


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Автор: Leschziner, Dr Guy
Название:  The nocturnal brain ha
Перевод названия: Гай Лещнер: Ночной мозг. Кошмары, нейробиология и тайный мир сна
ISBN: 9781471176357
Издательство: Simon & schuster ltd
Классификация:



ISBN-10: 1471176355
Обложка/Формат: Hardback
Страницы: 368
Вес: 2.16 кг.
Дата издания: 07.03.2019
Серия: Piano method
Язык: Spanish
Издание: 2 ed
Иллюстрации: 8pp plate section tbc - more likely appendix
Размер: 240 x 177 x 22
Читательская аудитория: General (us: trade)
Подзаголовок: 18th ifip wg 6.1 international conference, dais 2018, held as part of the 13th international federated conference on distributed computing techniques, discotec 2018, madrid, spain, june 18-21, 2018, proceedings
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Поставляется из: Англии
Описание: A brilliant new narrative on sleep deprivation - its causes and effects - through the case studies of one of the world`s leading experts.

The nocturnal brain tr

Автор: Leschziner, Dr Guy
Название: The nocturnal brain tr
ISBN: 1471176363 ISBN-13(EAN): 9781471176364
Издательство: Неизвестно
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Цена: 13720.00 T
Наличие на складе: Невозможна поставка.
Описание: A brilliant new narrative on sleep deprivation - its causes and effects - through the case studies of one of the world`s leading experts.

At the Chef`s Table: Culinary Creativity in Elite Restaurants

Автор: Leschziner Vanina
Название: At the Chef`s Table: Culinary Creativity in Elite Restaurants
ISBN: 0804787972 ISBN-13(EAN): 9780804787970
Издательство: Mare Nostrum (Eurospan)
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Цена: 26750.00 T
Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:

This book is about the creative work of chefs at top restaurants in New York and San Francisco. Based on interviews with chefs and observation in restaurant kitchens, the book explores the question of how and why chefs make choices about the dishes they put on their menus. It answers this question by examining a whole range of areas, including chefs' careers, restaurant ratings and reviews, social networks, how chefs think about food and go about creating new dishes, and how status influences their work and careers.

Chefs at top restaurants face competing pressures to deliver complex and creative dishes, and navigate market forces to run a profitable business in an industry with exceptionally high costs and low profit margins. Creating a distinctive and original culinary style allows them to stand out in the market, but making the familiar food that many customers want ensures that they can stay in business. Chefs must make choices between these competing pressures. In explaining how they do so, this book uses the case study of high cuisine to analyze, more generally, how people in creative occupations navigate a context that is rife with uncertainty, high pressures, and contradicting forces.



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