Craig Claiborne's The New York Times Food EncyclopediaThe major thesis of the two volumes in Advancing Nursing Science Through Research is that the processes of theorizing and research must be linked and formally explicated in order to advance scientific knowledge. They address advanced research methods and modes of inquiry to test or generate theories. As a graduate-level theory text in nursing science or as a quick, accurate brush-up for practitioners, this first volume is the ideal resource. Tightly-edited and highly accessible, it offers an excellent overview of major advances in theory and research. Then, moving from the general to the specific, the volume provides incisive discussions on finding researchable problems and formulating hypotheses, analyzing theory, d |
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added American baked basic bay leaf beans beef blend boiled bottle bread broth brown butter cake called cassoulet caviar cheese chef chicken chili chili con carne Chinese chopped clams cold color cookbook cooked cookery coriander corn cornmeal crab cream crêpes cuisine dessert dining dish dried eggs English fish flavor flour foie gras France French fresh garlic green grilled herbs ingredients Italian juice kitchen known lamb lemon liquid lobster mayonnaise meal means meat menu milk mushrooms mustard nouvelle cuisine onions origin oysters parsley pasta pastry pâtés pepper pickled Pierre Franey pork potatoes powder prepared recipe referred refrigerator restaurant rice roast salad salt sandwich sauce sausages sautéed seeds served shell shrimp skillet sliced sofrito soup soy sauce spaghetti spices spoon steak sugar sweet syrup tablespoon taste texture tomatoes truffles vegetable vinegar Worcestershire sauce word