Karen Page – författare

“This textbook is much needed in the current context of increased patient acuity and bed occupancy, shorter hospital stays, and the new work being done in the area of early recognition of the deteriorating patient.”

Barbara O’Donnell, Chief ODP, Guy’s Hospital, London

"Nursing the Acutely ill Adult is a comprehensive text … Each chapter draws on the clinical and academic expertise of the author and follows a structured approach that explores the case problems, altered physiology and nursing interventions and care.

It is an ideal reference resource for nurses who wish to reflect and explore the evidence base underpinning the complexities of nursing acutely ill adults."Alison Eddleston, Senior Lecturer Acute, Operative and Critical Care, School of Health, University of Central Lancashire, UK

"This informative case-based book encourages the reader to critically consider the assessment and care needed by acutely ill adult patients with a variety of underlying conditions. Nursing and other healthcare students … should find that the book helps with the development of an integrated mindset and evidence-based decision making."Janice Christie, Senior Lecturer in Public Health and Primary Care, City University London, UK

"The book will enable practitioners to approach the assessment of patients with a range of acute conditions in a structured manner. The case scenarios are very realistic and there are good explanations of underlying patho-physiology. There is also a well structured explanation of investigations and priority interventions … This book will enable the development of expertise in assessment and prioritising of care in a range of settings."Laurence Leonard, Senior Lecturer, Kingston University and St George's, University of London, UK

The complexity of caring for patients who become acutely ill or have deteriorated can be a daunting challenge for nurses. Part of a case book series, this accessible book contains 17 in-depth case studies relating to care of the acutely ill adult. The cases combine pathophysiology, pharmacology and nursing care in realistic clinical settings, providing an engaging resource for nursing students taking acute care modules.

This handy book:

Follows a step-by-step question and answer format Facilitates the application of theory to practice through the use of clinical case studiesConsiders the most common acute illness scenarios that are frequently encountered by practitionersIntegrates knowledge of pathological processes, applied pharmacology and related nursing implications to acute illnessNursing the Acutely Ill Adult: Case Book offers a unique way of relating theory to practice, making it key reading for undergraduate nursing students. It will also be beneficial to students in areas such as intensive care as well as nurse educators looking for a way to bridge the gap between the classroom and clinical practice.

Contributors: Patrick Gallagher, Niall McKenna, Billie Joan Rice.

Becoming a Chef, Revised is the updated and expanded edition of the 1996 James Beard Foundation Award for Best Writing on Food, and reflects all the most recent advances made in the culinary industry. It features the career advice of the biggest, most respected names in the culinary industry, such as Thomas Keller, Claudia Fleming, Marcel Desaulniers, Caprial Pence, Marcus Samuelsson, Craig Shelton, Gale Gand, Rick Tramonto, and more. With their trademark style, the authors give insightful details on the demographics, employment, education, and personal details of today's star chefs.

"In Culinary Artistry...Dornenburg and Page provide food and flavor pairings as a kind of steppingstone for the recipe-dependent cook...Their hope is that once you know the scales, you will be able to compose a symphony." --Molly O'Neil in The New York Times Magazine.For anyone who believes in the potential for artistry in the realm of food, Culinary Artistry is a must-read. This is the first book to examine the creative process of culinary composition as it explores the intersection of food, imagination, and taste. Through interviews with more than 30 of America's leading chefsa including Rick Bayless, Daniel Boulud, Gray Kunz, Jean-Louis Palladin, Jeremiah Tower, and Alice Watersa the authors reveal what defines "culinary artists," how and where they find their inspiration, and how they translate that vision to the plate. Through recipes and reminiscences, chefs discuss how they select and pair ingredients, and how flavors are combined into dishes, dishes into menus, and menus into bodies of work that eventually comprise their cuisines.