Nocturia: Etiology, Pathology, Risk Factors, Treatment and Emerging Therapy includes the background, prevalence, etiology, risk factors, adverse effects and morbidity, as well as current and emerging treatments related to nocturia. Often considered a normal part of aging, nocturia can often be overlooked as a risk factor associated with serious outcomes such as mortality, morbidity, negative economic implications and decreased quality of life. This book provides comprehensive information on all aspects of nocturia as well as how the emerging therapies can provide safe, effective and low-cost treatment. This is an important reference for researchers, urologists and clinicians interested in improving diagnosis and treatment of nocturia.

This exhibition will be the first American retrospective of Donald Judd's work in thirty years. Due to the unprecedented archival access granted by the Judd Foundation to MoMA's curatorial team, this show presents a unique opportunity to assess Judd's career anew.

Most writings to date have dwelled on Judd's place within Minimalism and drawn heavily on biography as well as the artist's own statements on his work. With an aim to counter the mythologizing and interpretation-heavy literature that still prevails in Judd scholarship, this book will marshal in-depth research in order to expand readers' knowledge of the revolutionary nature of his working method. The essays included will delve into the specifics of Judd's industrial materials, fabrication processes, exhibition histories, and activities related to design and architecture.

2015 James Beard Award nominee 2015 Gourmand World Cookbook Award nominee An updated and redesigned edition of Charcuteria: The Soul of Spain, the first and best book to introduce authentic Spanish butchering and meat-curing techniques to America. Charcuteria features more than 100 traditional Spanish recipes, straightforward illustrations providing easy-to-follow steps for amateur and professional butchers, and gorgeous full-color photography of savory dishes, Iberian countrysides, and centuries-old Spanish cityscapes. Jeffrey Weiss has written an entertaining, extravagantly detailed guide on Spanish charcuterie, which is deservedly becoming more celebrated on the global stage. While Spain stands cheek-to-jowl with other great cured-meat-producing nations like Italy and France, the unique charcuterie traditions of Spain are perhaps the least understood of this trifecta. Too many Americans have most likely never tasted the sheer eye-rolling deliciousness that is cured Spanish meats: chorizo, the garlic-and-pimenton-spiked ambassador of Spanish cuisine; morcilla, the family of blood sausages flavoring regional cuisine from Barcelona to Badajoz; and jamon, the acorn-scented, modern-day crown jewel of Spain's charcuteria legacy. Charcuteria is a collection of delicious recipes, uproarious anecdotes, and time-honored Spanish cuisine and culinary traditions. The author has amassed years of experience working with the cured meat traditions of Spain, and this updated edition will continue to be a standard guide for both professional and home cooks.