Peter Boyce Knihy

The genus Arum consists of 25 species of tuberous plants. Many bulb and alpine enthusiasts grow a couple of species of Arum, usually the showy A. creticum and A. dioscoridis; and the widespread A. maculatum is well known. There are, however, many species which are practically unknown except to a few enthusiasts, and it is one of the aims of this book to bring these attractive and interesting species to the attention of a wider audience. Building on recent cultivation, pollen, cytology and chemistry research, this reference work should increase understanding of this genus.

Focusing on the critical role of lighting in road safety, this book explores how vehicle, road, sign, and signal lighting contribute to efficient and secure travel. It discusses the effectiveness of current lighting systems and offers insights on potential improvements, emphasizing the importance of proper illumination in enhancing driver awareness and safety on the roads.

A pioneer of farm-to-table cooking blends memoir with a deep exploration of the ingredients he uses and where they come from What goes into the making of a chef, a restaurant, a dish? In his highly anticipated first book, influential chef and food thinker Peter Hoffman offers delectable answers to these questions. Hoffman, a pioneer of farm-to-table cooking in New York, tells the story of his upbringing, professional education, and career as a chef and restaurant owner in a series of charming and illustrative tales of a life in kitchens--everything from the importance of your relationship with your refrigerator repairman to an account of how a burger killed his restaurant. Mixed in with Hoffman's personal stories are passionately curious explorations into the cultural, historical, and botanical backstories of the foods we eat. Following the march of the seasons and moving ingredient to ingredient through the bounty of the natural world, Hoffman meets with farmers and greenmarket vendors and unpacks what we eat, why we eat it, and how to make it delicious. What's Good is as complex, thought-provoking, and enjoyable as a perfect meal.