"To be able to focus and give your maximum, it is important to have the right people around you. Aki is certainly one of these people. He is honest, calm, loyal and independent... All characteristics that define an ideal working relationship."
- Sebastian Vettel, a four-time Formula 1 champion
The Core is a unique story from the top of the Formula 1 world, where Aki Hintsa, a Finnish F1 coach and a doctor, has for years guided drivers towards success, but more than anything, towards mental and physical wellbeing. Later, top managers and companies from all over the world have taken to Hintsa's model of holistic well-being, and now these groundbreaking methods are available to all of us. In this book, Hintsa gives practical guidelines on better performance and comprehensive well-being and tells his fascinating story from the African plains to the F1 paddocks and the highest level of business - a journey, which made him realise what is important in life.
DR. AKI HINTSA (born 1958) is a specialist in Orthopaedic and Trauma Surgery, who worked for eleven years as a coach and chief medical officer at the Formula 1 paddocks. His philosophy is based on the idea of preventive measures, in other words, preventing ailments before they even occur.
OSKARI SAARI (born 1975) is a producer and a non-fiction author, who has been an F1 commentator on Finnish TV since 2004.
Además, te explicamos cómo plantar, abonar o podar las diferentes especies que se recogen en este libro.
On the cutting edge of kitchen science, Kamozawa and Talbot regularly consult for restaurants to help them solve cooking conundrums. And yet they often find it’s the simplest tips that can be the most surprising—and the ones that can help home cooks take their cooking to a new level.
With this book, you’ll learn:
• Why steaming potatoes in the pressure cooker before frying them makes for the crispiest French fries
• Why, contrary to popular belief, you should flip your burgers often as you cook them for the best results
• How a simple coating of egg white, baking soda, and salt helps create chicken wings that are moist and juicy on the inside with a thin, crackling exterior
• How to cook steak consistently and perfectly every time
• How to make easy egg-free ice creams that are more flavorful than their traditional custard-base cousins
• How to make no-knead Danish that are even better than the ones at your local bakery
• How to smoke vegetables to make flavorful vegetarian dishes
• Why pâte à choux—or cream puff dough—makes foolproof, light-as-air gnocchi
• How pressure cooking sunflower seeds can transform them into a creamy risotto
• How to elevate everyday favorites and give them a fresh new spin with small changes—such as adding nori to a classic tomato salad
Sharing expert advice on everything from making gluten-free baking mixes and homemade cheeses and buttermilk to understanding the finer points of fermentation or sous-vide cooking, Kamozawa and Talbot chronicle their quest to bring out the best in every ingredient. With a focus on recipes and techniques that can help anyone make better meals every day and 75 color photographs that show both step-by-step processes and finished dishes, Maximum Flavor will encourage you to experiment, taste, play with your food, and discover again why cooking and eating are so fascinating and fun.
This guide, which includes 100 recipes, explores questions both simple and complex to find the best way to make food as delicious as possible. For home cooks, Aki and Alex look at everyday ingredients and techniques in new ways—from toasting dried pasta to lend a deeper, richer taste to a simple weeknight dinner to making quick “micro stocks” or even using water to intensify the flavor of soups instead of turning to long-simmered stocks. In the book’s second part, Aki and Alex explore topics, such as working with liquid nitrogen and carbon dioxide—techniques that are geared towards professional cooks but interesting and instructive for passionate foodies as well. With primers and detailed usage guides for the pantry staples of molecular gastronomy, such as transglutaminase and hydrocolloids (from xanthan gum to gellan), Ideas in Food informs readers how these ingredients can transform food in miraculous ways when used properly.
Throughout, Aki and Alex show how to apply their findings in unique and appealing recipes such as Potato Chip Pasta, Root Beer-Braised Short Ribs, and Gingerbread Soufflé. With Ideas in Food, anyone curious about food will find revelatory information, surprising techniques, and helpful tools for cooking more cleverly and creatively at home.
From the Hardcover edition.
Now in its third edition, this classic book is widely considered the leading text on Bayesian methods, lauded for its accessible, practical approach to analyzing data and solving research problems. Bayesian Data Analysis, Third Edition continues to take an applied approach to analysis using up-to-date Bayesian methods. The authors—all leaders in the statistics community—introduce basic concepts from a data-analytic perspective before presenting advanced methods. Throughout the text, numerous worked examples drawn from real applications and research emphasize the use of Bayesian inference in practice.
New to the Third Edition
Four new chapters on nonparametric modeling Coverage of weakly informative priors and boundary-avoiding priors Updated discussion of cross-validation and predictive information criteria Improved convergence monitoring and effective sample size calculations for iterative simulation Presentations of Hamiltonian Monte Carlo, variational Bayes, and expectation propagation New and revised software code
The book can be used in three different ways. For undergraduate students, it introduces Bayesian inference starting from first principles. For graduate students, the text presents effective current approaches to Bayesian modeling and computation in statistics and related fields. For researchers, it provides an assortment of Bayesian methods in applied statistics. Additional materials, including data sets used in the examples, solutions to selected exercises, and software instructions, are available on the book’s web page.
Aki Peritz and Eric Rosenbach have experienced first-hand the monumental strategy changes in our country's counterterrorism strategy within the intelligence, defense, and political communities. In this book, they show how America learned to be very good at taking on the terrorists, often one at a time, in ever more lethally incisive operations. They offer new details behind some headlines from the last decade. They are frank about the mistakes that have been made. And they explain how a concept coined by General Grant during the Civil War has been reinvented in the age of satellite technology to manage a globally distributed foe, allowing the U.S. to find, fix, and finish its enemies.
This book is an essential text for researchers in the areas of supercritical water-cooled reactor materials and chemistry, working in industry or academia. It will also give newcomers to the field a survey of all of the available literature and a clear understanding of how these studies relate to the design of the SCWR concept. The material presented is at a specialist’s level in materials or corrosion science, or in water chemistry of power plants.Provides comprehensive coverage of the chemistry and materials of SCWRPresents the latest research and results condensed into one bookCovers the differences in use of SCW in nuclear reactors and fossil plants, and the resulting differences in materials requirements