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Professor Li’s World Atlas of Oil and Gas Basins is a fresh and comprehensive treatise of the distribution of the world’s hydrocarbon reserves. The Atlas highlights the geographical, sedimentary and geological features of the basins, using a combination of maps and stratigraphic diagrams to depict the history, prospectivity and commercial production capacity of the reserves on a continental and country-by-country basis. The Atlas is an essential reference source for petroleum geologists and reservoir engineers working in hydrocarbon exploration and production. It is also a valuable and original teaching aid for university graduate and postgraduate courses. The Atlas provides a welcome addition to the global database of the world’s energy resources and is therefore an indispensable source of information for the formulation of future strategies to exploit oil and gas reserves. Written by one of China’s foremost petroleum geologists, the Atlas provides a rare analysis of the industry from the perspective of the country whose demand for oil and gas is set to become the largest in the next few decades. It is an important and vital scholarly work.
The worldwide bestseller - 1/3 million copies sold 'With his expert guidance we travel around the globe, from Burundi to Honduras via Vietnam, sipping and spitting as we go. This is high geekery made palatable by the evident love pulsing through every sentence.' - The Guardian 'The subject of coffee has never been more, er, hot, and The World Atlas of Coffee takes a close look at its history and evolution, the international range of beans and all the best ways to enjoy coffee. Great pics too.' - Susy Atkins, The Telegraph For everyone who wants to understand more about coffee and its wonderful nuances and possibilities, this is the book to have. Coffee has never been better, or more interesting, than it is today. Coffee producers have access to more varieties and techniques than ever before and we, as consumers, can share in that expertise to make sure the coffee we drink is the best we can find. Where coffee comes from, how it was harvested, the roasting process and the water used to make the brew are just a few of the factors that influence the taste of what we drink. Champion barista and coffee expert James Hoffmann examines these key factors, looking at varieties of coffee, the influence of terroir, how it is harvested and processed, the roasting methods used, through to the way in which the beans are brewed. Country by country - from Bolivia to Zambia - he then identifies key characteristics and the methods that determine the quality of that country's output. Along the way we learn about everything from the development of the espresso machine, to why strength guides on supermarket coffee are really not good news. This is the first book to chart the coffee production of over 35 countries, encompassing knowledge never previously published outside the coffee industry.