This is not a 'how to' book about branding. Instead it outlines approaches that will increase the accountability of marketing spending and provide tools to support investment decisions. Drawing on the world's largest database of brand research, The Business of Brands outlines the ways in which brands are a source of value for both businesses and consumers. For businesses, it shows how brands contribute to shareholder value, both through revenue generation and by acting as a management tool. And for consumers, it shows how brands can fulfil various valuable functions - such as acting as a source of trust or a predictor of quality.

The Business of Brands

Business & Money

Muir, David

Miller, Jon

Marketing & Sales

wiley

A professional craftsman details the tools, materials, intricacies, skills, and problems involved in book binding and repairing by hand

Binding and Repairing Books by Hand

Computers & Technology

Graphics & Design

Arco Pub.

Pete's Guide to Good Cooking is a practical cookbook written by a friendly, down-to-earth guy who loves to make a good meal but doesn't want to get too complicated about it. Pete Sickles is a cook who lives in Halifax, Nova Scotia and makes his living turning out great food at a local watering hole called The Thirsty Duck. Pete figures that if he can learn to cook, pretty much anyone can! He picked it up from reading cookbooks, getting the basics from his mom and hanging out with professional chefs. Now that he's got it down, he's written his own cookbook, full of practical tips, useful information and great recipes. 
The book is divided into two sections. It opens with a comprehensive guide to stocking a pantry, a reference listing of different foods that should be found in every kitchen and an explanation of cooking terms and techniques. The second section contains approximately 100 easy recipes for Breakfast and Brunch, Appetizers, Main Courses, Side Dishes, Salads and Desserts. There's also a section on planning menus with some suggestions as to what goes with what. EXCERPT: (From Herbs and Spices) 
I grew up in a small town. We were middle-class WASPs. Dad went to work, Mom stayed home and the five kids were all boomers. You know the story. Not too exciting. Food pretty much followed the same path. Dad was basically a meat and potatoes man. The most adventurous it got was spaghetti and meatballs or lasagne. I'm not complaining, mind you. The food was always good and plentiful. It was a classic case of ignorance being bliss. We were products of our heritage. We just didn't know any better. 
I spent my first year after high school travelling in Europe and Asia. Fortunately my folks taught me not to say I didn't like something if I hadn't tried it. Today I can honestly say that there aren't many foods I've tried that I don't like (salt-cod fishcakes spring to mind!). 
To me, herb and spices are more than just an addition to a meal. They are an integral part of cooking. I can't imagine doing without them. 
Creating a list of staples herbs and spices is rather difficult. It really depends on personal taste and availability. If you live in a big city you can find just about anything. If, like me, you live in a smaller place you have to make do with what you can find. Fortunately, spicy food is becoming more and more popular. Most grocery stores have all the basic herbs and spices you need for most recipes. In the recipes in this book I've tried to eliminate the need for hard-to-find ingredients. 
Generally speaking, herbs are green leafy things and spices are dried seeds, berries or barks (often ground into a powder). Their flavours deteriorate over time so don't buy them in huge quantities. Store them in a dark and dry place. Keep them well sealed to maintain freshness and prevent the aromas and tastes from mingling in the spice cupboard.

Pete's Guide to Good Cooking: It's Not Rocket Science!

Sickles, Peter Sickles

CDG Books Canada, Inc. / Macmillan Canada

The 18th century was a wealth of knowledge, exploration and rapidly growing technology and expanding record-keeping made possible by advances in the printing press. In its determination to preserve the century of revolution, Gale initiated a revolution of its own: digitization of epic proportions to preserve these invaluable works in the largest archive of its kind. Now for the first time these high-quality digital copies of original 18th century manuscripts are available in print, making them highly accessible to libraries, undergraduate students, and independent scholars. The Age of Enlightenment profoundly enriched religious and philosophical understanding and continues to influence present-day thinking. Works collected here include masterpieces by David Hume, Immanuel Kant, and Jean-Jacques Rousseau, as well as religious sermons and moral debates on the issues of the day, such as the slave trade. The Age of Reason saw conflict between Protestantism and Catholicism transformed into one between faith and logic -- a debate that continues in the twenty-first century. ++++ The below data was compiled from various identification fields in the bibliographic record of this title. This data is provided as an additional tool in helping to insure edition identification: ++++ British Library T091605 With a half-title. London : printed for the author, and sold by J. Oswald, 1749. viii,[1],6-60p. ; 8°

An humble attempt toward the revival of family-religion among Christians. By David Muir, A.M.

History

World

Gale ECCO, Print Editions

God the only saviour of Great Britain, from the insolent designs of Spain, France, and a popish pretender. Set forth in a sermon preached in ... being the publick fast. By David Muir, M.A.

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