This book provides an overview of some of the most active topics in the theory of transformation groups over the past decades and stresses advances obtained in the last dozen years. The emphasis is on actions of Lie groups on manifolds and CW complexes. Manifolds and actions of Lie groups on them are studied in the linear, semialgebraic, definable, analytic, smooth, and topological categories. Equivalent vector bundles play an important role.

The work is divided into fifteen articles and will be of interest to anyone researching or studying transformations groups. The references make it easy to find details and original accounts of the topics surveyed, including tools and theories used in these accounts.

This book provides an overview of some of the most active topics in the theory of transformation groups over the past decades and stresses advances obtained in the last dozen years. The emphasis is on actions of Lie groups on manifolds and CW complexes. Manifolds and actions of Lie groups on them are studied in the linear, semialgebraic, definable, analytic, smooth, and topological categories. Equivalent vector bundles play an important role.

The work is divided into fifteen articles and will be of interest to anyone researching or studying transformations groups. The references make it easy to find details and original accounts of the topics surveyed, including tools and theories used in these accounts.

The revered Iron Chef shows how to make flavorful, exciting traditional Japanese meals at home in this beautiful cookbook that is sure to become a classic, featuring a carefully curated selection of fantastic recipes and more than 150 color photos. Japanese cuisine has an intimidating reputation that has convinced most home cooks that its beloved preparations are best left to the experts. But legendary chef Masaharu Morimoto, owner of the wildly popular Morimoto restaurants, is here to change that. In Mastering the Art of Japanese Home Cooking, he introduces readers to the healthy, flavorful, surprisingly simple dishes favored by Japanese home cooks. Chef Morimoto reveals the magic of authentic Japanese food-the way that building a pantry of half a dozen easily accessible ingredients allows home cooks access to hundreds of delicious recipes, empowering them to adapt and create their own inventions. From revelatory renditions of classics like miso soup, nabeyaki udon, and chicken teriyaki to little known but unbelievably delicious dishes like fish simmered with sake and soy sauce, Mastering the Art of Japanese Home Cooking brings home cooks closer to the authentic experience of Japanese cuisine than ever before. And, of course, the famously irreverent chef also offers playful riffs on classics, reimagining tuna-and-rice bowls in the style of Hawaiian poke, substituting dashi-marinated kale for spinach in oshitashi, and upgrading the classic rice seasoning furikake with toasted shrimp shells and potato chips. Whatever the recipe, Chef Morimoto reveals the little details-the right ratios of ingredients in sauces, the proper order for adding seasonings-that make all the difference in creating truly memorable meals that merge simplicity with exquisite flavor and visual impact. Photography by Evan Sung