Health Care Administration

Health Care Administration
Author: Lawrence F. Wolper
Publsiher: Jones & Bartlett Learning
Total Pages: 794
Release: 2010-04-12
ISBN 10: 0763757918
ISBN 13: 9780763757915
Language: EN, FR, DE, ES & NL

Health Care Administration Book Review:

Health Care Administration: Managing Organized Delivery Systems, Fifth Edition provides graduate and pre-professional students with a comprehensive, detailed overview of the numerous facets of the modern healthcare system, focusing on functions and operations at both the corporate and hospital level. The Fifth Edition of this authoritative text comprises several new subjects, including new chapters on patient safety and ambulatory care center design and planning. Other updated topics include healthcare information systems, management of nursing systems, labor and employment law, and financial management, as well discussions on current healthcare policy in the United States. Health Care Administration: Managing Organized Delivery Systems, Fifth Edition continues to be one of the most effective teaching texts in the field, addressing operational, technical and organizational matters along with the day-to-day responsibilities of hospital administrators. Broad in scope, this essential text has now evolved to offer the most up-to-date, comprehensive treatment of the organizational functions of today's complex and ever-changing healthcare delivery system.

Modernist Cuisine Stainless Steel Slipcase

Modernist Cuisine Stainless Steel Slipcase
Author: Nathan Myhrvold
Publsiher: Unknown
Total Pages: 329
Release: 2017-11-07
ISBN 10: 9780999292907
ISBN 13: 0999292900
Language: EN, FR, DE, ES & NL

Modernist Cuisine Stainless Steel Slipcase Book Review:

Want to match your new Modernist Bread set with your Modernist Cuisine: The Art and Science of Cooking set? We have created a sleek stainless steel case with two removable wedges for cover protection and easy reshelving. A wonderful new look for your library and/or kitchen. Slipcase and wedges only (books not included).

Modernist Cuisine at Home

Modernist Cuisine at Home
Author: Maxime Bilet
Publsiher: Unknown
Total Pages: 329
Release: 2012
ISBN 10: 9780982761014
ISBN 13: 0982761015
Language: EN, FR, DE, ES & NL

Modernist Cuisine at Home Book Review:

"This book focuses on cooking equipment, techniques, and recipes"--P. xvii.

The Photography of Modernist Cuisine

The Photography of Modernist Cuisine
Author: Nathan Myhrvold
Publsiher: Unknown
Total Pages: 312
Release: 2013
ISBN 10: 9780982761021
ISBN 13: 0982761023
Language: EN, FR, DE, ES & NL

The Photography of Modernist Cuisine Book Review:

The Photography of Modernist Cuisine is a feast for the eyes that serves up the beauty of food through innovative and striking photography. In the team's newest book, simple ingredients, eclectic dishes, and the dynamic phenomena at work in the kitchen are transformed into vivid, arresting art in 300 giant images. Hundreds of jaw-dropping photographs include some of the most amazing images from Modernist Cuisine and Modernist Cuisine at Home as well as many new and unpublished photos. The Photography of Modernist Cuisine also takes you into The Cooking Lab's revolutionary kitchen and its photo studio on a visual tour that reveals the special equipment and techniques the Modernist Cuisine team uses to create its culinary inventions and spectacular images. Aspiring photographers will find useful tips on how to frame and shoot their own professional-quality photographs of food in both the restaurant and the home.

Institut Paul Bocuse Gastronomique

Institut Paul Bocuse Gastronomique
Author: Institut Paul Bocuse
Publsiher: Hachette UK
Total Pages: 720
Release: 2016-10-13
ISBN 10: 0600634523
ISBN 13: 9780600634522
Language: EN, FR, DE, ES & NL

Institut Paul Bocuse Gastronomique Book Review:

The perfect guide for professional chefs in training and aspiring amateurs, this fully illustrated, comprehensive step-by-step manual covers all aspects of preparing, cooking and serving delicious, high-end food. An authoritative, unique reference book, it covers 250 core techniques in extensive, ultra-clear step-by-step photographs. These techniques are then put into practice in 70 classic and contemporary recipes, designed by chefs. With over 1,800 photographs in total, this astonishing reference work is the essential culinary bible for any serious cook, professional or amateur.

Modernist Cooking Made Easy Getting Started

Modernist Cooking Made Easy  Getting Started
Author: Jason Logsdon
Publsiher: Createspace Independent Pub
Total Pages: 242
Release: 2012
ISBN 10: 9781481063319
ISBN 13: 1481063316
Language: EN, FR, DE, ES & NL

Modernist Cooking Made Easy Getting Started Book Review:

Are you interested in molecular gastronomy and modernist cooking but can't find any accessible information for getting started? Are you looking for an easy to understand introduction to the techniques, ingredients, and recipes of modernist cooking? If you nodded your head "Yes" then this book was written for you! Modernist cooking is quickly gaining popularity in high end restaurants and working its way into home kitchens. However, there has been very little accessible information about the techniques and ingredients used. This book aims to change that by presenting all the information you need to get to get started with modernist cooking and molecular gastronomy. It is all presented in an easy to understand format, along with more than 80 example recipes, that can be applied immediately in your kitchen. Modernist Cooking Made Easy: Getting Started covers popular modernist techniques like foams, gels, and spherification as well as many of the ingredients including agar, xanthan gum, and sodium alginate. There are also more than 80 high quality, black and white photographs providing a visual look at many of the recipes and techniques. What You Get in This Book: An in-depth look at many of the most popular modernist ingredients such as xanthan gum, sodium alginate, carrageenan, and agar agar. A detailed exploration of modernist techniques like spherification, gelling, foaming, thickening, and sous vide. More than 80 recipes for gels, foams, sauces, caviars, airs, syrups, gel noodles and marshmallows. Directions for how to use modernist techniques and ingredients to make your everyday cooking more convenient. More than 400 sous vide time and temperature combinations across 175 cuts of meat, types of fish and vegetables. If you want to get started with modernist cooking then this is the book for you!

The Uncertainty Mindset

The Uncertainty Mindset
Author: Vaughn Tan
Publsiher: Columbia University Press
Total Pages: 287
Release: 2020-07-28
ISBN 10: 0231551878
ISBN 13: 9780231551878
Language: EN, FR, DE, ES & NL

The Uncertainty Mindset Book Review:

Innovation is how businesses stay ahead of the competition and adapt to market conditions that change in unpredictable and uncertain ways. In the first decade of the twenty-first century, high-end cuisine underwent a profound transformation. Once an industry that prioritized consistency and reliability, it turned into one where constant change was a competitive necessity. A top restaurant’s reputation and success have become so closely bound up with its ability to innovate that a new organizational form, the culinary research and development team, has emerged. The best of these R&D teams continually expand the frontiers of food—they invent a constant stream of new dishes, new cooking processes and methods, and even new ways of experiencing food. How do they achieve this nonstop novelty? And what can culinary research and development teach us about how organizations innovate? Vaughn Tan opens up the black box of elite culinary R&D to provide essential insights. Drawing on years of unprecedented access to the best and most influential culinary R&D teams in the world, he reveals how they exemplify what he calls the uncertainty mindset. Such a mindset intentionally incorporates uncertainty into organization design rather than simply trying to reduce risk. It changes how organizations hire, set goals, and motivate team members and leads organizations to work in highly unconventional ways. A revelatory look at the R&D kitchen, The Uncertainty Mindset upends conventional wisdom about how to organize for innovation and offers practical insights for businesses trying to become innovative and adaptable.

Atelier Crenn

Atelier Crenn
Author: Dominique Crenn
Publsiher: HMH
Total Pages: 376
Release: 2015-11-03
ISBN 10: 054444468X
ISBN 13: 9780544444683
Language: EN, FR, DE, ES & NL

Atelier Crenn Book Review:

The debut cookbook from the first female American chef to earn two Michelin stars. Atelier Crenn is the debut cookbook of Dominique Crenn, the first female chef in America to be awarded two Michelin stars—and arguably the greatest female chef in the country. This gorgeous book traces Crenn’s rise from her childhood in France to her unprecedented success with her own restaurant, Atelier Crenn, in San Francisco. Crenn’s food is centered around organic, sustainable ingredients with an unusual, inventive, and always stunning presentation. To put it simply, Crenn’s dishes are works of art. Her recipes reflect her poetic nature, with evocative names like “A Walk in the Forest,” “Birth,” and “The Sea.” Even the dishes that sound familiar, like Fish and Chips, or Broccoli and Beef Tartare, challenge the expected with their surprising components and her signature creative plating. Her first cookbook is a captivating treat for anyone who loves food. “Atelier Crenn perfectly captures the creativity, talent, and taste of Dominique Crenn.” —Daniel Boulud

Home Cooking with Jean Georges

Home Cooking with Jean Georges
Author: Jean-Georges Vongerichten,Genevieve Ko
Publsiher: Clarkson Potter
Total Pages: 256
Release: 2011-11-15
ISBN 10: 0307953289
ISBN 13: 9780307953285
Language: EN, FR, DE, ES & NL

Home Cooking with Jean Georges Book Review:

Join one of the world’s greatest chefs in his most personal book yet, as Jean-Georges Vongerichten shares his favorite casual recipes in Home Cooking with Jean-Georges. Though he helms a worldwide restaurant empire—with locations in New York, Las Vegas, London, Paris, and Shanghai—Jean-Georges counts his greatest joy in life as family first, then food. In Home Cooking with Jean-Georges, he brings readers into his weekend home, where he cooks simple, delicious dishes that leave him plenty of time to enjoy the company of friends and loved ones. A few years ago, Jean-Georges decided to give himself a gift that most of us take for granted: two-day weekends. He and his wife, Marja, and their family retreat to their country home in Waccabuc, New York. There, the renowned chef produces the masterful, fresh flavors for which he is known—but with little effort and few dishes to clean at the end. These quick, seasonal, Vongerichten-family favorites include: Crab Toasts with Sriracha Mayonnaise, Watermelon and Blue Cheese Salad, Herbed Sea Bass and Potatoes in Broth, Lamb Chops with Smoked Chile Glaze and Warm Fava Beans, Parmesan-Crusted Chicken, Fresh Corn Pudding Cake, Tarte Tatin, and Buttermilk Pancakes with Warm Berry Syrup. With 100 recipes and 100 color photographs—all taken at his country house—Home Cooking with Jean-Georges will inspire home cooks with fantastic accessible dishes to add to their repertoires.

Global Norms and Local Action

Global Norms and Local Action
Author: Peace A. Medie
Publsiher: Oxford University Press
Total Pages: 256
Release: 2020-03-06
ISBN 10: 0190922974
ISBN 13: 9780190922979
Language: EN, FR, DE, ES & NL

Global Norms and Local Action Book Review:

Violence against women has been a focus of transnational advocacy networks since the early 1980s, and the United Nations has, in intervening years, passed a series of resolutions to condemn, prevent, investigate, and punish this violence. Member states have committed to implementing this agenda. Yet, despite this buy-in at the global level, implementation at the domestic level remains uneven. Scholars have found that states are more likely to translate global standards into national laws when pressured by women's movements and international organizations. However, a dearth of research on the implementation at the national and street-levels of these international women's rights norms hampers an understanding of what happens after states pass laws. In Africa, where most states have not prioritized the prevention of violence against women, and the majority of perpetrators act with impunity, there is a major implementation gap. This gap is acute in some post-conflict countries on the continent. Thus, despite the presence of laws on various forms of violence against women in most African countries, justice remains inaccessible to most victims. In Global Norms and Local Action, Peace A. Medie studies the domestic implementation of international norms by examining how and why two post-conflict states in Africa, Liberia and Côte d'Ivoire, have differed in their responses to rape and domestic violence. Specifically, she looks at the roles of the United Nations and women's movements in the establishment of specialized criminal justice sector agencies, and the referral of cases for prosecution. She argues that variation in implementation in Liberia and Côte d'Ivoire can be explained by the levels of international and domestic pressures that states face and by the favorability of domestic political and institutional conditions. Medie's study is based on interviews with over 300 policymakers, bureaucrats, staff at the UN and NGOs, police officers, and survivors of domestic violence and rape an unprecedented depth of research into women's rights and gender violence norm implementation in post-conflict countries. Furthermore, through her interviews with survivors of violence, Medie explains not only how states implement anti-rape and anti-domestic violence norms, but also how women experience and are affected by these norms. She draws on this research to recommend that states adopt a holistic approach to addressing violence against women.

Fire and Ice

Fire and Ice
Author: Darra Goldstein
Publsiher: Ten Speed Press
Total Pages: 304
Release: 2015-10-13
ISBN 10: 1607746115
ISBN 13: 9781607746119
Language: EN, FR, DE, ES & NL

Fire and Ice Book Review:

2016 James Beard Award nominee, 2016 International Association of Culinary Professionals (IACP) nominee for Best International Cookbook, and 2016 Art of Eating Prize longlist finalist Bringing the best of Scandinavian home-cooking into your kitchen, Fire and Ice: Classic Nordic Cooking offers over 100 delicious recipes that showcase this region’s most beloved sweet and savory dishes. Scandinavia is a region of extremes—where effortlessly chic design meets rugged wilderness, and perpetual winter nights are followed by endless days of summer—and Fire and Ice proves that Scandinavian cuisine is no exception. Founding editor of Gastronomica and the West’s leading culinary authority on the cuisines of the European North, Darra Goldstein explores the rich cultural history and culinary traditions of Denmark, Finland, Norway, and Sweden. From the bold aroma of smoked arctic char to the delicate flavor of saffron buns, and from the earthy taste of chanterelle soup to the fragrant aroma of raspberry-rose petal jam, this beautifully curated cookbook features over 100 inspiring and achievable recipes that introduce home cooks to the glorious and diverse flavors of Nordic cooking.

The Elements of Dessert

The Elements of Dessert
Author: Francisco J. Migoya,The Culinary Institute of America (CIA)
Publsiher: John Wiley & Sons
Total Pages: 544
Release: 2012-11-05
ISBN 10: 047089198X
ISBN 13: 9780470891988
Language: EN, FR, DE, ES & NL

The Elements of Dessert Book Review:

The essential guide to truly stunning desserts from pastry chef Francisco Migoya In this gorgeous and comprehensive new cookbook, Chef Migoya begins with the essential elements of contemporary desserts—like mousses, doughs, and ganaches—showing pastry chefs and students how to master those building blocks before molding and incorporating them into creative finished desserts. He then explores in detail pre-desserts, plated desserts, dessert buffets, passed desserts, cakes, and petits fours. Throughout, gorgeous and instructive photography displays steps, techniques, and finished items. The more than 200 recipes and variations collected here cover virtually every technique, concept, and type of dessert, giving professionals and home cooks a complete education in modern desserts. More than 200 recipes including everything from artisan chocolates to French macarons to complex masterpieces like Bacon Ice Cream with Crisp French Toast and Maple Sauce Written by Certified Master Baker Francisco Migoya, a highly respected pastry chef and the author of Frozen Desserts and The Modern Café, both from Wiley Combining Chef Migoya's expertise with that of The Culinary Institute of America, The Elements of Dessert is a must-have resource for professionals, students, and serious home cooks.

Cooked

Cooked
Author: Michael Pollan
Publsiher: Penguin UK
Total Pages: 480
Release: 2013-04-23
ISBN 10: 0141975636
ISBN 13: 9780141975634
Language: EN, FR, DE, ES & NL

Cooked Book Review:

THE INSPIRATION FOR THE NEW NETFLIX SERIES 'It's not often that a life-changing book falls into one's lap ... Yet Michael Pollan's Cooked is one of them.' SundayTelegraph 'This is a love song to old, slow kitchen skills at their delicious best' Kathryn Huges, GUARDIAN BOOKS OF THE YEAR The New York Times Top Five Bestseller - Michael Pollan's uniquely enjoyable quest to understand the transformative magic of cooking Michael Pollan's Cooked takes us back to basics and first principles: cooking with fire, with water, with air and with earth. Meeting cooks from all over the world, who share their wisdom and stories, Pollan shows how cooking is at the heart of our culture and that when it gets down to it, it also fundamentally shapes our lives. Filled with fascinating facts and curious, mouthwatering tales from cast of eccentrics, Cooked explores the deepest mysteries of how and why we cook.

Bread Illustrated

Bread Illustrated
Author: America's Test Kitchen (Firm)
Publsiher: America's Test Kitchen
Total Pages: 432
Release: 2016
ISBN 10: 1940352606
ISBN 13: 9781940352602
Language: EN, FR, DE, ES & NL

Bread Illustrated Book Review:

In this comprehensive cookbook, America's Test Kitchen breaks down the often intimidating art and science of bread baking, making it easy for anyone to create foolproof, bakery-quality breads at home. Many home cooks find bread baking rewarding but intimidating. In Bread Illustrated, America's Test Kitchen shows bakers of all levels how to make foolproof breads, rolls, flatbreads, and more at home. Each master recipe is presented as a hands-on and reassuring tutorial illustrated with six to 16 full-color step-by-step photos. Organized by level of difficulty to make bread baking less daunting, the book progresses from the simplest recipes for the novice baker to artisan-style loaves, breads that use starters, and more complex project recipes. The recipes cover a wide and exciting range of breads from basics and classics like Easy Sandwich Bread and Fluffy Dinner Rolls to interesting breads from around the world including Lahmacun, Panettone, and Fig and Fennel Bread.

The Flavor Matrix

The Flavor Matrix
Author: James Briscione,Brooke Parkhurst
Publsiher: Houghton Mifflin Harcourt
Total Pages: 320
Release: 2018
ISBN 10: 0544809963
ISBN 13: 9780544809963
Language: EN, FR, DE, ES & NL

The Flavor Matrix Book Review:

One of Smithsonian Magazine's Ten Best Food Books of the Year A revolutionary new guide to pairing ingredients, based on a famous chef's groundbreaking research into the chemical basis of flavor As an instructor at one of the world's top culinary schools, James Briscione thought he knew how to mix and match ingredients. Then he met IBM Watson. Working with the supercomputer to turn big data into delicious recipes, Briscione realized that he (like most chefs) knew next to nothing about why different foods taste good together. That epiphany launched him on a quest to understand the molecular basis of flavor--and it led, in time, to The Flavor Matrix. A groundbreaking ingredient-pairing guide, The Flavor Matrix shows how science can unlock unheard-of possibilities for combining foods into astonishingly inventive dishes. Briscione distills chemical analyses of different ingredients into easy-to-use infographics, and presents mind-blowing recipes that he's created with them. The result of intensive research and incredible creativity in the kitchen, The Flavor Matrix is a must-have for home cooks and professional chefs alike: the only flavor-pairing manual anyone will ever need.

The Arabian Cookbook

The Arabian Cookbook
Author: Ramzi Choueiry
Publsiher: Simon and Schuster
Total Pages: 176
Release: 2012-10-01
ISBN 10: 1620877473
ISBN 13: 9781620877470
Language: EN, FR, DE, ES & NL

The Arabian Cookbook Book Review:

World-renowned chef Ramzi Choueiry revolutionized Arab cuisine and raised its standards on the international culinary stage. Known for being Lebanon’s first television chef and always having a bright smile on his face, Chef Ramzi now shares his finest and tastiest recipes in The Arabian Cookbook, which combines traditional dishes with a personal twist. With an introduction by Swedish chef Bo Masser and exquisite photographs by Bruno Ehrs, this comprehensive cookbook should be in every cook’s collection. Filled with a bountiful range of appealing dishes, the book features simple recipes that will make preparing these delectable meals as enjoyable as consuming them. From classics like baba ghanoush, hummus, falafel, and baklava to the more exotic dishes such as dolmades stuffed with rice, squid in ink, sour chicken with sumac and walnuts, and fig marmalade with grape molasses, these tasty recipes bring the Arab culture right to your kitchen. Experience Arab cuisine with traditional dishes from Lebanon, Morocco, Iraq, and Egypt, and delight in the rich textures, appetizing aromas, and delicious flavors. These fifty-five recipes, ranging from appetizers, dips, and main courses to desserts and pastries, are perfect for those wishing to broaden their culinary expertise, as well as beginners who want to whip up some easy and delicious Arab dishes.

The Food Lab Better Home Cooking Through Science

The Food Lab  Better Home Cooking Through Science
Author: J. Kenji López-Alt
Publsiher: W. W. Norton & Company
Total Pages: 960
Release: 2015-09-21
ISBN 10: 0393249867
ISBN 13: 9780393249866
Language: EN, FR, DE, ES & NL

The Food Lab Better Home Cooking Through Science Book Review:

A New York Times Bestseller Winner of the James Beard Award for General Cooking and the IACP Cookbook of the Year Award "The one book you must have, no matter what you’re planning to cook or where your skill level falls."—New York Times Book Review Ever wondered how to pan-fry a steak with a charred crust and an interior that's perfectly medium-rare from edge to edge when you cut into it? How to make homemade mac 'n' cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far tastier? How to roast a succulent, moist turkey (forget about brining!)—and use a foolproof method that works every time? As Serious Eats's culinary nerd-in-residence, J. Kenji López-Alt has pondered all these questions and more. In The Food Lab, Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods don’t work that well, and home cooks can achieve far better results using new—but simple—techniques. In hundreds of easy-to-make recipes with over 1,000 full-color images, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.

North

North
Author: Gunnar Karl Gíslason,Jody Eddy
Publsiher: Ten Speed Press
Total Pages: 352
Release: 2014-09-09
ISBN 10: 1607744996
ISBN 13: 9781607744993
Language: EN, FR, DE, ES & NL

North Book Review:

An unprecedented look into the food and culture of Iceland, from Iceland's premier chef and the owner of Reykjavík's Restaurant Dill. Iceland is known for being one of the most beautiful and untouched places on earth, and a burgeoning destination for travelers lured by its striking landscapes and vibrant culture. Iceland is also home to an utterly unique and captivating food scene, characterized by its distinctive indigenous ingredients, traditional farmers and artisanal producers, and wildly creative chefs and restaurants. Perhaps no Icelandic restaurant is as well-loved and critically lauded as chef Gunnar Gíslason’s Restaurant Dill, which opened in Reykjavík’s historic Nordic House in 2009. North is Gíslason’s wonderfully personal debut: equal parts recipe book and culinary odyssey, it offers an unparalleled look into a star chef’s creative process. But more than just a collection of recipes, North is also a celebration of Iceland itself—the inspiring traditions, stories, and people who make the island nation unlike any other place in the world.

Sous Vide at Home

Sous Vide at Home
Author: Lisa Q. Fetterman,Meesha Halm,Scott Peabody
Publsiher: Ten Speed Press
Total Pages: 288
Release: 2016-11-01
ISBN 10: 0399578072
ISBN 13: 9780399578076
Language: EN, FR, DE, ES & NL

Sous Vide at Home Book Review:

A beginner's guide to sous vide, which has been a popular cooking technique in restaurants for years, offering tender and succulent dishes cooked to perfection. Now, from the creator of Nomiku—the first affordable sous vide machine—comes this easy-to-follow cookbook that clearly illustrates how to harness the power of sous vide technology to achieve restaurant-quality dishes in the comfort of your own kitchen. Discover the stress-free way to cook a delicious (and never dry!) Thanksgiving turkey along with all the trimmings, classics like Perfect Sous Vide Steak and Duck Confit, and next-level appetizers like Deep Fried Egg Yolks. Including over 100 recipes for everything from Halibut Tostadas, Grilled Asparagus with Romesco, and Chicken Tikka Masala, to Dulce de Leche, Hassle-Free Vanilla Ice Cream, and even homemade Coffee-Cardamom Bitters, Sous Vide at Home has you covered for every occasion.

The Marketing Book

The Marketing Book
Author: Michael J. Baker,Susan Hart
Publsiher: Routledge
Total Pages: 616
Release: 2016-04-14
ISBN 10: 1134506120
ISBN 13: 9781134506125
Language: EN, FR, DE, ES & NL

The Marketing Book Book Review:

The Marketing Book is everything you need to know but were afraid to ask about marketing. Divided into 25 chapters, each written by an expert in their field, it's a crash course in marketing theory and practice. From planning, strategy and research through to getting the marketing mix right, branding, promotions and even marketing for small to medium enterprises. This classic reference from renowned professors Michael Baker and Susan Hart was designed for student use, especially for professionals taking their CIM qualifications. Nevertheless, it is also invaluable for practitioners due to its modular approach. Each chapter is set out in a clean and concise way with plenty of diagrams and examples, so that you don't have to dig for the information you need. Much of this long-awaited seventh edition contains brand new chapters and a new selection of experts to bring you bang up to date with the latest in marketing thought. Also included are brand new content in direct, data and digital marketing, and social marketing. If you're a marketing student or practitioner with a question, this book should be the first place you look.