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Gourmet - Asian Food - Dining Experience - Smart Dining

Ship Dining - Budget Dining - Cultural Dining - Australian Dining





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Smart Bioenergy

RRP $407.99

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Biomass is a vital source of renewable energy, because it offers a wide range of established and potential methods for energy generation. It is also an important facet of the progression toward a sustainable energy future. The need for further development in the provision of bioenergy is underlined by challenges affecting the biomass resource base, including rising demand for biomass for food, feed, materials and fuel. This is underlined by significant concerns over factors relating to land, such as soil, nutrients and biodiversity. This book examines and analyzes Germany's decade-long initiative toward implementation of an active policy for the transition of the energy system to make greater use of renewable energy sources, which has resulted in a significant increase in the amount of biomass used for electricity, heat and transport fuel. The book begins with a review of market and resource base issues and moves on to analyze the technical options for a more integrated bioenergy use. The analysis spans the entire bioenergy provision chain including solid, liquid and gaseous biofuels. A case study offers a detailed model of the effects of smart biomass energy on the German energy system. The book closes with a view of the most promising fields and an appraisal of needed elements for a successful transition.


My Dining Hell

RRP $9.99

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'I have been a restaurant critic for over a decade, written reviews of well over 700 establishments, and if there is one thing I have learnt it is that people like reviews of bad restaurants. No, scratch that. They adore them, feast upon them like starving vultures who have spotted fly-blown carrion out in the bush.

They claim otherwise, of course. Readers like to present themselves as private arbiters of taste; as people interested in the good stuff. I'm sure they are. I'm sure they really do care whether the steak was served au point as requested or whether the soufflé had achieved a certain ineffable lightness. And yet, when I compare dinner to bodily fluids, the room to an S&M chamber in Neasden (only without the glamour or class), and the bill to an act of grand larceny, why, then the baying crowd is truly happy.'

About the Author

Jay Rayner is an award-winning writer, journalist and broadcaster with a fine collection of floral shirts. He has written on everything from crime and politics, through cinema and theatre to the visual arts, but is best known as restaurant critic for the Observer. For a while he was a sex columnist for Cosmopolitan; he also once got himself completely waxed in the name of journalism. He only mentions this because it hurt. Jay is a former Young Journalist of the Year, Critic of the Year and Restaurant Critic of the Year, though not all in the same year. Somehow he has also found time to write four novels and two works of non-fiction. He is a regular on British television, where he is familiar as a judge on Masterchef and the resident food expert on The One Show. He likes pig.



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Gourmet Asian Food Dining Experience Smart Dining
Ship Dining Budget Dining Cultural Dining Australian Dining

Belmondo Books

Gourmet Asian Food Dining Experience Smart Dining
Ship Dining Budget Dining Cultural Dining Australian Dining

Belmondo





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