Later Articles and Reviews
Offers insight into the author's thoughts and reflections by presenting a series of articles, essays, reviews, and radio broadcasts published after 1900.
Interview With the Vampire
A vampire named Louis tells his life story to a young reporter. While initial reviews of this book were unfavorable, it has nevertheless become something of a contemporary classic in neo-Gothic literature.
Interview With the Vampire 
Reviews > Interview With the Vampire
Valerie& Walter's Best Books for Children
With wit, candor, and boundless enthusiasm, Valerie V. Lewis and Walter M. Mayes have selected more than 2,000 wonderful books for children from birth to age 12. Here is the most useful, candid, and convenient guide to children's literature ever published, featuring in-depth reviews, concise ratings, tips for finding the perfect book for your child, and mountains of essential hints and sound advice to help you pass along the gift of reading to the next generation.This fully revised and updated edition includes:
Reviews of the best new books for children
More of Valerie and Walter's patented back-and-forth dialogue
Handy cross-references by theme and interest
And much, much more
From stories that babies can literally chew on, to the very best choices for bridging the gap between listening and reading, to the right books to tempt an adamant nonreader, this truly is the last word on children's reading and the first book a parent should buy.
...
Valerie& Walter's Best Books for Children
Reviews > Valerie& Walter's Best Books for Children
Gambling and Problem Gambling in Britain
This book reviews what is known about gambling in Britain and examines work on the nature, prevalence and possible causes of problem gambling.
Gambling and Problem Gambling in Britain
Reviews > Gambling and Problem Gambling in Britain
Modifying lipids for use in food
Oils and fats have a major impact on the nutritional and sensory quality of many foods. Food manufacturers must often modify lipid components or ingredients in food to achieve the right balance of physical, chemical, and nutritional properties. Modifying Lipids for Use in Food reviews the range of lipids available, techniques for their modification, and how they can be used in food products. Part 1 reviews vegetable, animal, marine, and microbial sources of lipids and their structure. The second part of the book discusses the range of techniques for modifying lipids. Finally, Part 3 considers the wide range of applications of modified lipids in such areas as dairy and bakery products, confectionary and frying oils.
Modifying lipids for use in food
Reviews > Modifying lipids for use in food