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A revised and updated guide to reference material. It contains selective and evaluative entries to guide the enquirer to the best source of reference in each subject area, be it journal article, CD-ROM, on-line database, bibliography, encyclopaedia, monograph or directory. It features full critical annotations and reviewers' comments and comprehensive author-title and subject indexes. The contents include: mathematics; astronomy and surveying; physics; chemistry; earth sciences; palaeontology; anthropology; biology; natural history; botany; zoology; patents and interventions; medicine; engineering; transport vehicles; agriculture and livestock; household management; communication; chemical industry; manufactures; industries, trades and crafts; and the building industry.
Britain's most famous hotel and restaurant guide, providing an honest opinionon thousands of the best places to stay and eat. Illustrated.
Egon Ronay, whose guides have been bestsellers for many years and have done much to improve British food and catering standards, has now written his first cookery book. It contains unusual recipes and gastronomic stories from restaurants and personal friends throughout the world.