Slow Heat Special Edition

Professor Vale Aman has long since given up hope that he'll meet a compatible alpha. When Jason Sabel, a much younger alpha, imprints on Vale longings are ignited that can't be ignored.

From the New York Times bestselling author of Double Play, Rescue My Heart, The Trouble with Paradise, and the Lucky Harbor novels... After a woman claims she’s pregnant with Wade O’Riley’s love child, Major League Baseball’s most celebrated catcher and ladies’ man is slapped on the wrist by management and ordered to improve his image. His enforcer is the team’s publicist, the tough and sexy Samantha McNead. When Wade needs a date for a celebrity wedding, Sam steps up to the plate as his “girlfriend.” But given her secret crush on him and that one awkward night a year ago in a stuck elevator with too much scotch, the whole thing is an exercise in sexual tension. Wade is thrilled when the pretense turns into an unexpected night of hot passion. But the next day Sam is back to her cool self. As a catcher, Wade’s used to giving the signals, not struggling to read them. Now, to win the love of his “pretend” girlfriend, he needs a homerun—even it involves stealing a few bases…

From the world's #1 dining destination, New York's three-Michelin-starred restaurant Eleven Madison Park, comes a limited edition, signed and numbered, two-volume collection of more than 100 stories and watercolors (volume 1), and more than 100 recipes and food photographs (volume 2), from celebrated chef Daniel Humm and restaurateur Will Guidara. Daniel Humm and his business partner, Will Guidara, have made an indelible mark on the global dining scene with their award-winning restaurants The NoMad and Eleven Madison Park, which recently claimed the number one slot on the World's 50 Best Restaurants list. In their latest impressive contribution to high-end cookbooks, Humm and Guidara reflect on the last eleven years at Eleven Madison Park, the period in which this singular team garnered scores of accolades, including four stars from the New York Times, three Michelin stars, seven James Beard Foundation awards, and for Chef Humm, the 2015 chefs' choice award from a worldwide jury of his peers. In two highly appointed volumes, the authors share more than 100 recipes, stunning photographs, lush watercolor illustrations, and--for the very first time--personal stories from Chef Humm describing his unparalleled culinary journey and inspiration. Only 11,000 copies of this deluxe slipcase collection have been printed, and each edition is numbered and hand signed by the authors.

Grappling with hidden family secrets, forbidden passions, and a business in peril, the adopted daughter of a Louisiana mogul must confront the past to bring peace back to her hometown. The adopted daughter of the most powerful man in town, Schyler Crandall was a brokenhearted girl when she left Heaven, Louisiana. Now a crisis has brought her home to a family in conflict, a logging empire on the brink of disaster, and seething secrets that make Heaven hotter than hell. Everyone in Heaven has a secret: Schyler's beautiful younger sister, Tricia, with her cruel lies; Ken, Tricia's handsome husband, who married the wrong sister; Jigger, the pimp and ruffian with plans of his own; and Cash, a proud, mysterious, and complex bad boy with a wild reputation. It is dangerous for Schyler to even be near him, yet she must dare to confront the past -- if there is to be any peace in Heaven.

Until recently fats and oils have been in surplus, and considered a relatively low value byproduct. Only recently have energy uses of fats and oils begun to be economically viable. Food value of fats and oils is still far above the energy value of fats and oils. Industrial and technical value of fats and oils is still above the energy value of fats and oils. Animal feeds value of fats and oils tends to remain below the energy value of fats and oils. With development of new technology oils and fats industry has undergone a number of changes and challenges that have prompted the development of new technologies, and processing techniques. Oils and fats constitute one of the major classes of food products. In fact oils and fats are almost omnipresent in food processing – whether naturally occurring in foods or added as ingredients for functional benefits and, despite the impression given by several sources to the contrary; they remain an essential part of the human diet. However, it is increasingly apparent that both the quantity and the quality of the fat consumed are vital to achieve a balanced diet. They are essential constituents of all forms of plant and animal life. Oils and fats occur naturally in many of our foods, such as dairy products, meats, poultry, and vegetable oil seeds. India is the biggest supplier of greater variety of vegetable oil and still the resources are abundant. The applications of oils are also seen in paints, varnishes and related products. Since the use of oils and fats in our daily life is very noticeable the market demands of these products are splendid. Special efforts has been made to include all the valuable information about the oils, fats and its derivatives which integrates all aspects of food oils and fats from chemistry to food processing to nutrition. The book includes sources, utilization and classification of oil and fats followed by the next chapter that contain details in physical properties of fat and fatty acids. Exquisite reactions of fat and fatty acids are also included in the later chapter. It also focuses majorly in fractionation of fat and fatty acids, solidification, homogenization and emulsification, extraction of fats and oils from the various sources, detail application in paints, varnishes, and related products is also included. It also provides accessible, concentrated information on the composition, properties, and uses of the oils derived as the major product followed by modifications of these oils that are commercially available by means of refining, bleaching and deodorization unit with detailed manufacturing process, flow diagram and other related information of important oils, fats and their derivatives. Special content on machinery equipment photographs along with supplier details has also been included. We hope that this book turns out to be considerate to all the entrepreneurs, technocrats, food technologists and others linked with this industry. 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A classic book of the Venezuelan gastronomy, including a national 360° photo tour by the culinary landscape of many states. Also, 30 recipes of dishes mentioned in the book. Culinary chronicles that made this book published by Diario La Esfera, in 1951. ..."I can assure that all meats described by myself, I like them all. In addition to being a fervent believer of native dishes, to me has always been interesting and pleasant these culinary creations never tasted before, as well as rare or exotic"."...Influenced by taking advantage of the opportunity and throbbing aspects of the national moment, I wrote a brief note to La Esfera, addressed to praise the Venezuelan hallaca. In its history, and commented on the significance, rather than spiritual, culinary and sociological, one of our great local dishes. "Purpose and origin of this book. Ramon David León, 1954.

Low-Grade Heat Harvesting Harvest a vast untapped reservoir of energy with this essential resource The search for widely available, sustainable energy sources is arguably the defining challenge of the current era. Low-Grade Heat, a term referring to temperatures under 100 degrees Celsius, is an incredibly abundant form of energy in the natural world, but not one which existing sustainable technologies have been able to harvest efficiently and sustainably. The ubiquity of this energy, however, gives it huge potential to address the looming energy crisis. Low-Grade Heat Harvesting surveys existing technologies for utilizing low-grade heat and the related techniques for storing and converting low-grade heat energy. Beginning with the basic thermodynamic principles underlying low-grade heat, it proceeds to work systematically through the major categories of low-grade heat harvesting device, offering a comprehensive overview of the state of the field. Low-Grade Heat Harvesting readers will also find: A focus on emerging technologies Detailed discussion of thermoelectric devices for low-grade heat harvesting, liquid-based thermocells for heat-to-current conversion, and many more Authored by an acknowledged expert in energy storage and conversion Low-Grade Heat Harvesting is ideal for materials scientists, electrochemists, electronics engineers, and anyone else working to address energy needs.