From the moment Europeans were introduced to the birds of paradise in the early sixteenth century, their unique beauty was recognized and commemorated in the first name that they were given - birds so beautiful they must be from paradise. Originally they were thought not to have legs and therefore never to land. Still very rarely encountered, even in their natural habitat of New Guinea, they are still birds that elicit sheer awe in those who are lucky enough to see them. Drawn From Paradise will showcase the magnificence and beauty of the birds of paradise as they have never before been seen, with more than two-hundred hand-painted images and sketches by the men who originally studied them and luminary artists such as Jacques Barraband, William Hart, John Gould, Rubens and Breughel, to name a few. The art comes from the private collections of the two authors and has been rarely if ever published. Not only will the book feature the beautiful Greater Bird of Paradise-a bird that was originally believed to have been sent from Paradise, and was thought to never touch the earth-but it will also present more than forty other distinct species currently recognized-each representing amazing differences in size, shape, and color patterning.The introduction provides a brief history into the discovery of these illustrious birds, from how they were originally perceived and idolized by the natives of New Guinea, to the arrival of Europeans, who were immediately captivated by their bright, vibrant colors. The chapters are ordered according to the sequence in which the birds representing the various genera made their appearance in Europe (thereby highlighting the books educational aspect). Within its pages, readers will catch a glimpse of these birds through vivid, highly-detailed painting, as well as learn more about each individual bird and genus-comparisons and contrasts between the males and females, as well as between the different genus's.A tour through art and history, with a good deal of ornithology thrown in, Drawn From Paradise is not only a must-have for ornithologists and bird-watchers, but also a beautiful collectible for students, artists, and aesthetes. Its central idea is to showcase the breathtaking beauty of these birds and the enormous interest that still surrounds them even today.

Here from the celebrated California restaurant Big Sur Bakery is a stunningly photographed cookbook showcasing seasonal ingredients, local vintners, fishermen, and farmers—and the food that makes the Big Sur Bakery unique.Tucked behind a gas station off California's legendary Highway 1, the Big Sur Bakery is easy to miss. But don't be fooled by its unassuming location—stumbling across the Bakery, as countless visitors have done on their way up and down the Pacific Coast, will make you feel as if you've discovered a secret: a gem of a restaurant where the food, people, and atmosphere meld together in a perfect embodiment of the spirit of Big Sur.The three restaurant owners, chef Philip Wojtowicz, baker Michelle Wojtowicz, and host Michael Gilson, escaped the Los Angeles food scene to create their version of the ideal restaurant, nestled in the heart of some of the most beautiful country in the world. This is simple, wood-fired American cooking at its best, executed in a way that lets the ingredients—seasonal and often locally produced—shine. Weekend brunches feature thick, nine-grain pancakes and savory breakfast pizza topped with crisp bacon, fresh herbs, and pasture-raised eggs. At night, Phil offers classics like Grilled Prime Rib Steak with Red Wine Sauce along with twists on traditional favorites like Venison Osso Buco or Rockfish Scampi. And every meal should end with one of Michelle's great desserts, whether it's a homemade Peppermint Ice Cream Sundae or Hazelnut Flan with Roasted Cherries.But this is more than a cookbook; it's a yearlong glimpse into what it's really like to live in Big Sur, introducing the people and places that make the restaurant's renowned food possible, including Wayne Hyland, hunter and forager, Jamie Collins, organic row cropper, and Gary Pisoni, the eccentric vintner who supplies some of the restaurant's most beloved wine. With its outstanding photography, lively profiles, and dozens of must-make recipes, this book helps bring the experience of Big Sur home.

Just when you thought you knew the best of Northern Italy, along comes Lynne RossettoKasper to introduce you to Emilia-Romagna, a fertile wedge between Milan, Venice, and Florence, as gastronomically important as any land in the world. The lush homeland of balsamic vinegar, Prosciutto di Parma, tortellini, and Parmigiano-Reggiano cheese, this is a region venerated by Italy's food cognoscenti. "Ask an Italian where to take only one meal in Italy, and, after recommending his mother's house, he will more than likely send you to EmiliaRomagna,"writes Kasper.A cuisine at once voluptuous and refined, the dishes of Emilia-Romagna's kitchen are literally irresistible. just listen to the names"Little" Spring Soup from the 17th Century, His Eminence's Baked Penne, Modena Crumbling Cake. Then imagine sitting down to a dish of Hot Caramelized Pears with Prosciutto, a Risotto of Red Wine with Fresh Rosemary or a Pie of Polenta and Country RagúThe first American book to present the food of this singular northern region, The Splendid Table is an Italian cookbook for the nineties. It will take you from Parma, Bologna, Modena, Ravenna, and Ferrara to tiny villages in the foothills of the Apennines, from Renaissance banquet halls to the simplest of farmhouses, offering history, folklore, and substantive cooking tips along the way.Among the things you will find are:A 56-recipe pasta chapter including many never before seen in America. From fast and easy dishes such as Linguine with Braised Garlic and Balsamic Vinegar to a lasagne of chicken, pine nuts, and currants.A veal Parmigiano like no other-Pan-Fried Veal Chops with Tomato Marsala Sauce, the whole finished with curls of Parmigiano Reggiano cheese.An array of meatless or almost meatless recipes. Grilled vegetables with maccheroni; acountry dish of braised lentils with ribbons of pappardelle and crisp nubbins of pancetta; Tortellini of Artichokes and Mascarpone; or Fresh Tuna Adriatic Style.Straight out of the Renaissance but perfect for today, a sumptuous tortellini pie, ideal for important dinners and holidays.A salad of tart greens, Parmigiano-Reggiano cheese, and Prosciutto di Parma with a warm garlic and balsamic dressing and many other antipasto dishes.Over thirty dessert recipes including Chestnut Ricotta Cheesecake and Torta Barozzi, a mysterious chocolate cake made at only one pastry shop in the entire region."A Guide to Ingredients" that shares the secrets of how to select, use, and store the very best balsamic vinegars, olive oils, porcini mushrooms, Prosciutto di Parma, mortadella, Parmigiano-Reggiano, coppa, fresh herbs, and much more.Encounters with Lucrezia Borgia, Gioachino Rossini, Napoleon's Empress Marie Louise, Giuseppe Verdi, Arturo Toscanini, Carlo Bergonzi, Renata Tebaldi, and Luciano Pavarotti, all characters in the epic of Emilia-Romagna.The Splendid Table is the Italian cookbook America has been waiting for a book firing our passion for Italian food while responding to our health concerns. It not only reveals Italy's best-kept culinary secret, the great cuisine of Emilia-Romagna, it is at the same time one of the most important teaching books of our era. Know it will become a good friend, well thumbed and lovingly stained over years of good cooking and good reading.24 pages of finished dishes in full color. 200 recipes with wine and menu suggestions.

A gorgeous full-color field guide to the innovative neo-vintage design style that is the hallmark of Foxfire Mountain House, the magical inn in the Catskills, bursting with design ideas, recipes, projects, and tips for achieving its dreamy aesthetic in your own home.When designer Eliza Clark and her chef husband Tim Trojian viewed the property that would eventually become the Foxfire Mountain House in Mount Tremper, New York, the real estate listing was for an adjacent cottage; the teetering remains of what had once been a popular Catskills hotel was thrown in as a bonus.Eliza and Tim set to work, radically redesigning the derelict property to create a relaxed bohemian retreat they called Foxfire Mountain House. The design and food of this transcendent inn is guided by nature, science, and curiosity, and informed by its rural location amid the bucolic mountains. The scenery is as much an element of Foxfire’s design as the color scheme; the inn’s old bones are complemented by unique vintage finds; and the meals are sourced from neighboring farms and local crops. Eliza and Tim’s eleven-room inn, cottage, and bar room/restaurant became an instant hit and a hot destination for urban dwellers looking for an escape in the country.Foxfire Living now brings the dreamy, rustic modern style that is the hallmark of this special place into any home. This lush guide is divided into chapters based on the phases of the day—Dawn, Morning, Day, Dusk, and Night—allowing you to move through each element of the inn’s design and renovation process in a natural and holistic way. Whether you want to completely redo your home or just make a few changes or additions, you’ll find thoughtful concepts and advice to guide you to:Discover—use the bones of your space to inform your design choicesGather—set up a design pantry and collect inspirationEvolve—allow yourself to stay open and curious as your design comes togetherReflect—enjoy what you’ve built and share it with othersIn telling the intriguing story of Foxfire’s rebirth, Eliza and Tim include thirty recipes and renovation projects that capture its spirit. Brimming with ethereal photos that are as full of wonder as the drive up the hill that leads to the inn, Foxfire Living is the story of paint colors, light fixtures, materials, and furnishings. But it is also about writing your own home’s story and creating a personal narrative that reflects your truest desires.

本书收录辽宁木本植物81科187属638种6亚种111变种48变型，计803个种及种下单位。另外，本书还收录了数十个栽培品种。其中，野生357种6变种76变种17变型，计456个种及种下单位；栽培281种35变种31变型，计347个种及种下单位。本书是迄今为止东北收录木本植物总量*多的资料。 本书出版价值体现在所收录的植物中，有11科为东北木本植物新纪录，均为栽培；新纪录属30个，其中野生的为黄连木属Pistacia L.，其他均为栽培；新纪录102种19变种5变型，其中，裸子植物4种1变型，被子植物98种15变种4变型。同时，补充完善了引进属或种的中文资料、验证了宽叶胡枝子在东北存在的真实性、红王子锦带的分类地位得到修正，弥补了现有资料的不足之处，体现了对科学严谨负责的态度。 本书所收录植物的形态特征都有精炼而准确的描述，95%的种配有原生态照片及分类特征照片，生境真实，形态直观。全书共使用原生态照片及分类特征照片1800余张，均为著者多年积累的一手资料。

本书收录的对联是全世界历代客家人或含有客家元素的对联作品。这里包括全世界客家人聚居地、迁徙流转地的实用对联作品；非客籍人士在客籍的工作生活为客家人物题撰的对联作品；客籍人士在外地工作生活撰写和使用过的对联；也包括非客籍人士专为客籍人题撰的对联。这些对联上起唐宋、下限截止于今。1949年以前的历代作品，无论合不合联律，作为资料，尽可能全部收录。

1.汇集了冯其庸先生数十年来红学研究各方面的重要成果，是对红楼的全面解读。 2.以《脂砚斋重评石头记》（庚辰本）为底本，以甲戌、己卯、列藏、蒙府、戚序等本为校本，并参以时贤新校注本。内容包括对语句、段落和每回的点评，对《红楼梦》写作的历史背景、作者家世和特殊语句的笺释等。无论是从诠释的深度、评点的方式，还是从疏证的切实、校勘的确切等方面来说，均堪称典范。 3.不仅有冯其庸先生本人的评点，同时择要录入了甲戌本、己卯本和庚辰本上的脂评，以便读者参考研究。

《麻省理工科技评论》从2001年开始，每年都会公布“10大突破技术”，即TR10（Technology Review 10），并预测其大规模商业化的潜力，以及对人类生活和社会的重大影响。 这些技术代表了当前世界科技的发展前沿和未来发展方向，集中反映了近年来世界科技发展的新特点和新趋势，将引领面向未来的研究方向。其中许多技术已经走向市场，主导着产业技术的发展，极大地推动了经济社会发展和科技创新。 正如《麻省理工科技评论》主编JasonPontin所说，突破性技术的定义非常简单，那就是能够给人们带来高质量运用科技的解决方案。有些技术是工程师们天才创意的结晶；而有的则是科学家们对长期困扰他们的问题所采取的诸多尝试的集大成者（比如深度学习）。评选“10大突破技术”的目的不仅仅是向人们展示新创新成果，同时也是为了强调是人类的聪明才智促生了这些创新技术。 本书收集了2012年~2016年的50大突破技术。这些技术是为解决问题而生，将会极大地扩展人类的潜能，也有可能改变世界的面貌，值得在未来十年内给予特别关注。

In The Food of Spain, Claudia Roden, the James Beard award-winning author of the classics A Book of Middle Eastern Food and The Book of Jewish Food, and one of our foremost authorities on Mediterranean, North African, and Italian cooking, brings her incomparable authenticity, vision, and immense knowledge to bear in this cookbook on the cuisines of Spain. New York Times bestselling cookbook author Claudia Roden believes that through food a cook can reconstruct an entire world. And in her classic A Book of Middle Eastern Food–eight hundred recipes long, a treasure trove of folk tales, proverbs, stories, poetry, and local history–that's just what she did. Historian and critic Simon Schama has said of her that "Claudia Roden is no more a simple cookbook writer than Marcel Proust was a biscuit baker." The Book of Jewish Food, another classic, is equally magnificent in its span, a cookbook that is also a history of Jewish life and settlement, told through the story of what Jews ate, and where, and why, and how they made it.Now, in The Food of Spain, Claudia Roden applies that same remarkable insight, scope, and authority to a cuisine marked by its regionalism and suffused with an unusually particular culinary history. In hundreds of exquisite recipes, Roden explores both the little known and the classic dishes of Spain–from Andalusia to Asturias, from Catalonia to Galicia. And whether she's writing about smoky, nutty Catalan Romesco sauce, Cordero a la Miel–sweet and hot tender lamb stew with honey–or the iconic, emblematic national dish of Spain, saffron-perfumed Paella Valenciana, her clear, elegant, humorous, and passionate voice is a reader's delight, a guide not only to delicious food but to the peoples and cultures that produced it.Both comprehensive and timeless, The Food of Spain is one of the most important books on this tremendous cuisine to appear in the last fifty years. A classic in the making, it is an essential work not only for fans of Spanish and Mediterranean food but for every serious cook as well as discerning armchair travelers.

New York Times bestselling author and former NFL defensive end Tim Green's football stories are packed with sports action and emotional heart that will keep kids on the edge of their seats. This collection contains four bestselling novels in the series.The Big Time: Things couldn't be going better for Troy White. The Atlanta Falcons' football genius is at the top of his game, helping the team get to the playoffs. Agents and lawyers are knocking on his door with big-money offers for the upcoming season. And his own football team has just won the Georgia State Championship! Troy's celebrating with his friends at linebacker Seth Halloway's mansion when another lawyer comes knocking—and he says, "I think I'm your father." In that instant, Troy's life is changed.Deep Zone: From the moment two football champs cross paths, Troy White and Ty Lewis begin to size each other up. But when the two rivals find themselves somehow tangled in the same dangerous web of deceit, they discover that they have more in common than their skill at football. Uniting Troy, first seen in the New York Times bestselling Football Genius, and Ty, who was chased by the Mafia in Football Hero, this fourth book in the Football Genius series delivers high-stakes action on and off the field.Perfect Season: Troy's dreams of the big time have backfired. Sure, he's moved to New Jersey to start his new job as "genius" for the New York Jets, but his dad has taken his entire salary, leaving Troy and his mom broke. Now Troy has no hope of going to private school and playing for a football powerhouse with his cousin Ty. But when he gets Seth to coach his public school team, Troy feels ready for a perfect season. He doesn't guess that he'll be struggling against those who want him to lose. When Troy's talent for calling plays slips and his abilities as a quarterback are threatened, he's got to dig deep.Unstoppable: If anyone understands the phrase "tough luck," it's Harrison. As a foster kid in a cruel home, he knows his dream of one day playing in the NFL is a longshot. Then Harrison is brought into a new home with kind, loving parents—his new dad is even a football coach. But Harrison's good luck can't last forever. When a routine sports injury leads to a devastating diagnosis, it will take every ounce of Harrison's determination not to give up for good. Inspired by interviews with real-life cancer survivors and insider sports experience, this unforgettable New York Times bestseller shows a brave boy who learns what it truly means to be unstoppable. As National Ambassador for Young People's Literature emeritus Jon Scieszka said, Unstoppable is "absolutely heroic, and something every guy should read."

儒家的《论语》《孟子》和道家的《老子》《庄子》分别是两家学术思想的源头和重要代表作，南怀瑾先生讲述这四部经典的著述，同样也是他传扬中国传统文化一生的代表作品。在这对这些典籍的讲述中，他用独具特色的南氏语言，经史互参、融会贯通，同时体现了道家“全生保真”的生命哲学、儒家“经世致用”的济世情怀和佛家“普度众生”的修持理念。

退休后我决定选几种爱好伴我第二人生，其中*摄影。于是，我加入了全民摄影的行列。有人说我“华丽转身”，我认，我乐在其中。

本标准适用于抗震设防烈度为6～9度地区，以石油、天然气及其产品为原料的新建、改建和扩建石油化工工程中建(构)筑物的抗震设防分类。本标准主要技术内容包括总则、术语、基本规定、炼油生产装置、化工生产装置、化纤生产装置、辅助生产及公用工程等设施等。

本规范适用于额定电压为500kV及以下的电力电缆线路及其附属设备和构筑物设施。控制电缆及导引电缆可以参照使用。与原规范相比较，本规范作了如下修订:1.增加了术语一章；2.对电缆管的连接规定的更明确；3.对电缆线路防火阻燃施工规定的更加严格、具体；4.增加了电缆分接箱施工的规定；5.对电缆线路架空敷设规定的更加详细、具体；6.在“电缆附件的安装”一章中，对高压电缆终端及接头的安装作了具体的规定。

有一种旅行，不是为了探险行走的疆域，不是为了抵达遥远的彼岸，也不是为了以空间的转换来离间现有的经验范畴和生活模式，暂停、休止，尔后继续；而是在远离、抵达、探险这些表象的事实之下，以回归、出发和审视自我为真正目的，焕然生命，重新启航。 所以，你再不可能，在既定的目的地找到他了。 但是，你会在他的内心，找到他。

中华人民共和国住房和城乡建设部 公 告 第642号 -------------------------------------------------------------------------------- 住房城乡建设部关于发布国家标准 《电气装置安装工程串联电容器补偿装置施工及验收规范》的公告 　 现批准《电气装置安装工程串联电容器补偿装置施工及验收规范》为国家标准，编号为GB51049-2014，自2015年8月1日起实施。其中，第3.0.11、4.4.5条为强制性条文，必须严格执行。 本规范由我部标准定额研究所组织中国计划出版社出版发行。 住房城乡建设部 2014年12月2日　　

本规范是根据原建设部《关于印发〈2006年工程建设标准规范制订、修订计划（第二批）〉的通知》（建标[2006]136号）的要求，由中国电子学会声频工程分会和广州市迪士普音响科技有限公司会同有关单位共同编制完成的。本规范的主要内容包括：总则、术语、公共广播系统工程设计、公共广播系统工程施工、公共广播系统电声性能测量、公共广播系统工程验收。

本书原名《湘绮楼日记》，晚清四大日记之一。日记起于1869年止于1916年，时间跨度长达47年，记录了从同治中兴到辛亥革命前后的许多重大历史事件、社会风俗、思想风潮以及清末民初众多著名人物的掌故轶事。此外，日记还详细记录了王闿运的治学、创作和教育经历。

肩水金关汉简是二十世纪七十年代在甘肃肩水金关汉代遗址考古发掘出土的一批珍贵文物，总计简数为10778枚，时间断代大致在西汉末至东汉初，按照内容分类，主要有文书类、册简类和历书类等，涉及公私文书、账簿、出关情况登记、书信、历法等，是研究秦汉政治、历史、语言、文化的重要参考资料。 本书以中西书局于2011至2016年出版的五卷本《肩水金关汉简》为研究对象，按照相关简号顺序逐简核对文字，在吸收已有研究成果的基础上，纠正误释、误缀，对一些重要的字词演变情况、典章制度、历史背景、人名地名等施以详细注释。另外，编制了《金关汉简所见郡国郡邑乡里表》《候官烽燧表》《金关汉简人名索引》作为全书附录。  

南宋袁枢撰《通鉴纪事本末》总计42卷，纪事本末体史书。该书在司马光《资治通鉴》原文的基础上，以事件始末为线索重新编排，分239个题目，始于《三家分晋》，终于《周世宗之征淮南》，总括了1300余年的“治乱与兴衰之迹”。 《通鉴纪事本末》内容脉络清晰，每事独立成篇，起讫了然，使纪事本末体成为独立史书体裁，可弥补纪传、编年体之不足，对后世影响深远。

白居易（772年－846年），字乐天，号香山居士，唐代著名诗人。有《白氏长庆集》传世，代表诗作有《长恨歌》《卖炭翁》《琵琶行》等。白居易曾与元稹共同倡导新乐府运动，推进了中唐诗歌的现实主义描写，在文学史上有着重要地位。白居易的存世诗作计二千八百余首，题材丰富，形式多样，语言平易通俗，在国内外有着广泛的影响。