It is widely accepted that there is a relationship between ice volume and the solar insolation in summer in the northern hemisphere. The Earth's glacial cycles are driven by cyclic changes in the Earth's orbital elements. This conclusion is based on the strong coherence between the approx. 20000 and 40000 year spectral components of ice volume and insolation (Milankovitch-curve) records. These frequencies are determined by the variation of the obliquity of the Earth's axis and by its position relative to the Earth's orbit around the sun. The degree of sum­ mer insolation on the Earth's northern Hemisphere is believed to be relevant to climate because the North Atlantic is where cold saline water is being formed. Present day deep water circulation is driven by salt build-up in due to net evapora­ tion. In contrast, in the North Pacific precipitation exceeds evaporation. Thus, deep water transfers a surplus of salt from the N. Atlantic to the North Pacific. This surface water delivers also oxygen to the deep ocean. In contrast, upwelling deep water transfers nutrients from the deep ocean to the surface water. Today the time of renewal of deep water is in the order of 1000 years.

Product Description: Trust Joanne Chang—beloved author of the bestselling Flour and a Harvard math major to boot—to come up with this winning formula: Minus the sugar equals plus the flavor. The 60-plus recipes here are an eye-opener for anyone who loves to bake and wants to cut back on the sugar...read more

A comprehensive kitchen reference combines baking and pastry basics with a collection of more than 350 professional recipes, providing coverage of everything including the ingredients, equipment, and preparation techniques needed for a wide range of breads and desserts.

A comprehensive kitchen reference combines baking and pastry basics with a collection of more than 350 professional recipes, providing coverage of everything including the ingredients, equipment, and preparation techniques needed for a wide range of breads and desserts.

Product Description: Easy and delicious gluten-free, grain-free baking for all occasions. Both healthy and deliciously decadent, these simple recipes use a manageable number of easy-to-find gluten-free and alternative ingredients.  Just because these recipes are gluten-free does not mean they are lacking: Filled with flavor, these unique recipes have the look, taste, and texture you’d expect in regular baking...read more

Product Description: Following a gluten-free diet needn't mean missing out on delicious cakes and bakes. From melt-in-the-mouth cookies and dainty fairy cakes to rustic homebaked bread and spoil-yourself chocolate cakes, here are over 80 easy recipes that everyone will love...read more

Product Description: Discover cake POPs - a combination of moist cake and a sweet candy coating, moulded onto a lollipop stickand then decorated to create a whole host of characters. Clare O'Connell of the Pop Bakery teaches you allyou need to know, from how to create the cake balls - a mouth-watering mixture of chocolate cake and icing- to dipping the cake balls in the special candy coating...read more

This is a student supplement associated with: On Baking, 3/e Sarah R. Labensky Priscilla R. Martel Eddy Van Damme ISBN: 0132374560

Product Description: This is the Study Guide for On Baking (Update).   Help readers understand the how and why of successful baking On Baking, Third Edition, Update enhances the fundamentals approach that has prepared thousands of students for successful careers in the baking and pastry arts...read more

Product Description: NOTE: Before purchasing, check with your instructor to ensure you select the correct ISBN. Several versions of Pearson's MyLab & Mastering products exist for each title, and registrations are not transferable. To register for and use Pearson's MyLab & Mastering products, you may also need a Course ID, which your instructor will provide...read more

Product Description: Whether it’s delicious Kransekake (Swedish almond cake with icing), crunchy Knapriga Sirapskakor (syrup cookies), or classic Vaniljkringlor (vanilla biscuits), these desserts represent the finest of Swedish traditional sweets. Swedish pastry chef Cecilia Vikbladh offers eighty of her irresistible recipes, with mouthwatering color photographs illustrating the final results...read more