This book is treasured by thousands in the culinary profession. If you are interested in good food and cooking, it will prove of great value and be constantly in use. This volume presents the fundamental elements of cookery: explanations of French culinary terms; recipes for the great sauces; and ingredients and preparations for appetizers, soups, egg and fish courses, entrees, salads, vegetables, and desserts.

The book deals with the famous query by Richard Feynman, "W"hat would the properties of materials be if we could really arrange the atoms (molecules) the way we want them?"" Feynman also wondered: ""What could we do with layered structures with just the right layers?"" The state of the art in building laminar materials of different kinds for diverse applications is thoroughly covered in this book. After discussing the basic chemistry involved, The basic chemistry involved in the field and the techniques used for techniques are discussed, including: variable porosity; molecular and shape recognition; detection, separation and storage of small molecules; supramolecular chirality; chiral memory and recognition; simple and circularly polarized luminescence; photoactive materials; viii) drug and dye confinement. Applications in biocatalysis, drug delivery, and energy storage and recovery are discussed.