Extrait : "Voici donc le Journal de ce voyage en automobile à travers un peu de la France, de la Belgique, de la Hollande, de l'Allemagne, et, surtout, à travers un peu de moi-même.
The Cost is for those in the cost engineering field and everyone who is in a manufacturing business: engineers, buyers, sales reps, accountants, operations folks, and business consultants.
This book highlights the role of global networks, lean and green production methods, customized quality versus price competitiveness, online outreach along with showroom access, labor issues, and related factors that continue to compel location shifts and extensions of the furniture industry.
This book deeply explores production-capable social media channels, based on thousands of hours of observation and extensive collection of statistical data, extracting hypotheses that may generalize to the real-world distributed manufacturing of the near future.
The world's leading chocolate taster shares his wild ride to attain the most envied job, and explains his warning heard around the world: that we might soon run out of chocolate.
The ubiquity of gluten-containing grains, such as barley, wheat, and rye, in modern-day brewing has prevented many potential consumers from fully enjoying the craft beer revolution.
Hard seltzer is a booming category in the world of lifestyle beverages and many craft brewers are lending their artisanal skills to this refreshing beverage.
In Scotch Ale, Greg Noonan presents keen insights into yeast, hops, malts, water and brewing conditions that will help you achieve a superior batch of Scotch ale.
A comprehensive look at this once-forgotten beer style, Bock covers the history, style profiles, procedures and recipes of this unique family of beers.
While the term ';session beer' as a style description has only been around since the 1980s, many classic beer styles, like Pilsner, Klsch, cream ale, and English mild and bitter, to name a few, have been a crucial part of ';session' culture for beer drinkers for centuries.
Brewed centuries ago by monks and nuns, this copper-colored, full-bodied ale has a proud and unbroken brewing tradition dating back to the beginning of civilization.
Join authors Dick Cantwell and Peter Bouckaert as they tell the story of the marriage between wood and beer from Roman times through medieval Europe to modern craft brewing.
First created in Munich in 1894, Bavarian Helles is perhaps the most delicate beer imaginable, and must rely on its incredible subtlety to please the palate.
Eric Warner, one of Americas foremost brewers of German beer, unravels the story behind Klsch and shares tried-and-true recipes and brewing techniques.
One of the most exciting and dynamic segments of today's craft brewing scene , American-brewed sour beers are designed intentionally to be tart and may be inoculated with souring bacteria, fermented with wild yeast or fruit, aged in barrels or blended with younger beer.
One of the most successful and respected homebrewers in America and highest ranking judges in the BJCP, there are few candidates better placed than Gordon Strong to give advice on how to take your homebrew to the next level.
