Offering a strong focus on investigative methods and action strategies for diagnosis of musculoskeletal issues, Clinical Diagnosis in Physical Medicine & Rehabilitation: Case by Case is a must-have resource for quick reference during daily rounds, as well as a handy study and review tool for oral boards. This portable reference covers what approaches to take when a patient presents with specific musculoskeletal issues (including differential diagnoses possibilities), what tests are appropriate to order, how to determine the relevance of results, and what treatment options to consider. Practical and easy to use, it helps you apply foundational knowledge to everyday clinical situations. Provides comprehensive, interdisciplinary guidance for clinical diagnosis and problem solving of musculoskeletal issues that are commonly encountered in an office or clinic setting. Offers a case-by-case analysis organized by chief complaint, body part, or condition, allowing for optimal on-the-spot reference. Helps physiatrists and residents think through every aspect of clinical diagnosis, clearly organizing essential information and focusing on a quick and accurate thought process required by limited time with each patient. Covers neck pain, back pain, total body pain (fibromyalgia), lymphedema, tingling and numbness, gait difficulty, and much more. Enhanced eBook version included with purchase, which allows you to access all of the text, figures, and references from the book on a variety of devices.

Michael Stern, PhD, is a clinical psychologist practicing in New York and New Jersey. He is an adjunct associate professor at Teachers' College of Columbia University, and a clinical supervisor in a number of other academic institutes. He has worked and published in the field of the human-animal bond, is counseling bereaved pet owners, and is currently involved in assisting pet owners who are threatened with evictions and legal actions by their landlords. This activity grew out of frequently asked questions at book signing events, radio call-in shows, and television interviews, when it became clear that too many people are forced to part with their pets because of housing restrictions. Stern's experience with various age groups serves as background to many of the chapters in Loving and Losing a Pet. In following the meaning that pet ownership has in different phases of life, one can gain a better appreciation of the bonds that develop. It also enhances one's understanding of the grief involved in losing a pet at any of these phases. The book is based on real people with real pets. The many anecdotes that are offered as illustrations were taken from the professional experience of the book's coauthor, Susan Cropper, a veterinarian with a unique home visiting practice in northern New Jersey. Such an approach made it easier to address practical issues and concerns in a clear and specific manner, while all along preserving the authors' awe and appreciation of the wonderful bond between people and their pets.

Voted best small town restaurant for five years in a row by Southern Living magazine, The Blue Willow Inn Cookbook offers delicious Southern recipes, vintage pictures from the early days of Social Circle, Georgia and fascinating anecdotes about the restaurant. Billie and Louis Van Dyke say that no one is allowed to leave hungry, and certainly no one should after feasting on a variety of Southern dishes and famous drinks such as lemonade and tea, also known as the "Champagne of the South". Housed in a gloriously restored southern mansion, The Blue Willow Inn is home to Southern hospitality and charm at its best. In The Blue Willow Inn Cookbook, Billie and Louis share delicious recipes such as: Fresh Greens and Peas Southern Fried Chicken Sweet Potato Pie Cast-Iron Corn Bread Fried Green Tomatoes Southern Style Sweet Tea The greatest restaurants in America are its wonderful independent regional restaurants, and there are no greater experts on America's regional restaurants than Michael and Jane Stern. The brief stories connect the recipes to The Blue Willow Inn in a charming way and the recipes will make your mouth water. The Blue Willow Inn Cookbook is the perfect guide for creating traditional, Southern style dishes for family and friends.

This book constitutes the thoroughly refereed proceedings of the 38th International Workshop on Graph Theoretic Concepts in Computer Science (WG 2012) held in Jerusalem, Israel on June 26-28, 2012. The 29 revised full papers presented were carefully selected and reviewed from 78 submissions. The papers are solicited describing original results on all aspects of graph-theoretic concepts in Computer Science, e.g. structural graph theory, sequential, parallel, randomized, parameterized, and distributed graph and network algorithms and their complexity, graph grammars and graph rewriting systems, graph-based modeling, graph-drawing and layout, random graphs, diagram methods, and support of these concepts by suitable implementations. The scope of WG includes all applications of graph-theoretic concepts in Computer Science, including data structures, data bases, programming languages, computational geometry, tools for software construction, communications, computing on the web, models of the web and scale-free networks, mobile computing, concurrency, computer architectures, VLSI, artificial intelligence, graphics, CAD, operations research, and pattern recognition

Mixing elegance with an island attitude, Louie's Backyard is an award-winning Key West, Florida restaurant famous for its fine food and relaxed oceanfront ambience, and what marks the food at Louie's backyard is innovation. Chef Doug Shook likes to create new variations daily. "Inventing is the joy of cooking," he says, which means the recipes in The Louie's Backyard Cookbook are the best of many recipes Shook has created over the years. They are for people who enjoy the entire process of creating a meal, from procuring the ingredients to making a handsome presentation of a finished dish. In this cookbook, you'll discover delicious dishes such as: Conch Fritters, Key Lime Pie, Jerk-Rubbed Free-Range Chicken Breast, Sauteed Key West Shrimp with Bacon and Stone-Ground Grits, Conch Chowder, and more! The Louie's Backyard Cookbook contains not only 150 of Chef Shook's most creative recipes, but takes you behind the scenes through photos and stories to learn about the restaurant and the Key West culture that lures people with its beauty and keeps them with its liberty. This cookbook is the next best thing to experiencing the islands themselves!

Behandelt werden Aufgabenstellungen aus dem Maschinenbau. Mit Hilfe allgemeiner Loesungsansatze fur pneumatische, hydraulische, elektropneumatische, elektrohydraulische und speicherprogrammierbare Steuerungen werden diese komplexen Steuerungsaufgaben geloest. Digitale und analoge Sensoren sowie elektrische Antriebe werden angemessen berucksichtigt, fachliche und Lernkompetenz gefoerdert.

Kentucky native and national tastemaker Duncan Hines (1880--1959) published his first cookbook, Adventures in Good Cooking, in 1939 at the age of 59. This best-selling collection featured recipes from select restaurants across the country as well as crowd-pleasing family favorites, and it helped to raise the standard for home cooking in America. Following the success of this debut, Hines penned The Dessert Book in 1955. Filled with decadent treats, from homemade ice cream royale to fried apple pie to praline fudge frosting, this book inspired the recipes for the earliest boxed cake mixes and baked goods that carried the Duncan Hines name.

Featuring a new introduction by Hines biographer Louis Hatchett, this classic cookbook serves up a satisfying slice of twentieth-century Americana, direct from the kitchen of one of the nation's most trusted names in food. Now a new generation of cooks can enjoy and share these delectable dishes with family and friends.

Kentucky native and national tastemaker Duncan Hines (1880--1959) published his first cookbook, Adventures in Good Cooking, in 1939 at the age of fifty-nine. This best-selling collection featured recipes from select restaurants across the country as well as crowd-pleasing family favorites, and it helped to raise the standard for home cooking in America. Filled with succulent treats, from the Waldorf-Astoria's Chicken Fricassee to the Oeufs a la Russe served at Antoine's Restaurant in New Orleans to Mrs. Hines's own Christmas Nut Cake, this book includes classic recipes from top chefs and home cooks alike.

Featuring a new introduction by Hines biographer Louis Hatchett and a valuable guide to the art of carving, this classic cookbook serves up a satisfying slice of twentieth-century Americana, direct from the kitchen of one of the nation's most trusted names in food. Now a new generation of cooks can enjoy and share these delectable dishes with family and friends.

Duncan Hines (1880--1959) may be best known for the cake mixes, baked goods, and bread products that bear his name, but most people forget that he was a real person and not just a fictitious figure invented for the brand. America's pioneer restaurant critic, Hines discovered his passion while working as a traveling salesman during the 1920s and 1930s -- a time when food standards were poorly enforced and safety was a constant concern. He traveled across America discovering restaurants and offering his recommendations to readers in his best-selling compilation Adventures in Good Eating (1935). The success of this work and of his subsequent publications led Hines to manufacture the extremely popular food products that we still enjoy today.

In Duncan Hines, author Louis Hatchett explores the story of the man, from his humble beginnings in Bowling Green, Kentucky, to his lucrative licensing deal with Proctor & Gamble. Following the successful debut of his restaurant guide, Hines published his first cookbook, Adventures in Good Cooking (1939), at the age of 59 and followed it with The Dessert Book (1955). These culinary classics included recipes from many of the establishments he visited on his travels, favorites handed down through his family for generations, and new dishes that contained unusual ingredients for the era. Many of the recipes served as inspiration for mixes that eventually became available under the Duncan Hines brand.

This authoritative biography is a comprehensive account of the life and legacy of a savvy businessman, American icon, and an often-overlooked culinary pioneer whose love of good food led to his name becoming a grocery shelf favorite. Hatchett offers insightful commentary into the man behind the cake mix boxes and how he paved the way for many others like him.

"The Secret Life of Dogs" meets "A Good Walk Spoiled" in this behind-the-scenes look at the subculture of the professional dog-show circuit. "A year on the dog-show circuit with a breeder and show of bullmastiffs has all the melodrama of a soap opera."--"San Francisco Chronicle." of photos.

Part memoir, part guidebook, part cookbook, and all parts hilarious, Two for the Road shares the lessons the Sterns have learned during thirty years of sampling regional fare on America's back roads. If you want a great restaurant, forget the Yellow Pages, ask the local cop--and avoid anything that calls itself "world famous." Sure bets are places with a giant plastic pig on the roof or pictures of Jesus on the walls. As the Sterns search for the Holy Grail of barbecue, they relate achingly funny adventures and misadventures, and what emerges is a big picture of America, revealing exotic eating customs that flourish right under our noses.