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The book's key strengths are its real world, practical examples, the huge range of international case material, coverage of international issues and multinational organisations, and the coverage of ethics and not-for-profit issues. The book is perceived as thorough, logical, and easy to read.

• Sales Rank: #337173 in Books
• Published on: 2007-04-27
• Original language: English
• Number of items: 1
• Dimensions: 9.73" h x 1.66" w x 7.51" l, 3.15 pounds
• Binding: Paperback
• 872 pages

From the Back Cover

Management Control Systems

Performance Measurement, Evaluation and Incentives

Second Edition

Kenneth A. Merchant and Wim A. Van der Stede

With its unique range of international case studies, real-life examples and comprehensive coverage of the latest management control-related tools and techniques, this second edition of Management Control Systems�is the ideal guide to�this complex and multidimensional subject.

The authors approach management control from an accounting perspective as they discuss issues of performance measurement and evaluation in detail. They also provide a broad perspective on control systems, with a focus on issues such as planning and budgeting systems, internal controls, corporate culture, corporate governance, and ethics. Their unique treatment of the subject is thorough, logical, and easy-to-read, and is perfect for upper level undergraduates, postgraduates and practising professionals.

“If this book were fiction, I would refer to it as a real page-turner.”
Eddy Vaassen, Universityof Maastricht

Features

• In-depth analysis of the relationship between management theory and practice, with references to a host of specific decision-making situations.
• Case studies and real-life examples drawn from an international range of firms and companies, including Toyota, Citibank, and Lincoln Electric.
• Coverage of ethical and multinational issues, across a variety of businesses, industries and not-for-profit organizations.
• Assessment of management control-related tools, including Balanced Scorecards and EVA™, as well as non-financial measures of performance.
• Discussion of the similarities and differences between management control and internal control, with reference to Sarbanes-Oxley and similar movements worldwide.
• Fresh emphasis on management control systems in relation to corporate governance.

The authors

Kenneth A. Merchant is the Deloitte & Touche LLP Chair of Accountancy�at the University of Southern California. He is well-known internationally in the field of management accounting, and is a part-time research professor at the University of Maastricht.

Wim A. Van der Stede is Professor of Management Accounting at the London School of Economics and Political Science. An author and teacher, he brings a European perspective and a wealth of experience to this book.

�

�

�

About the Author

Kenneth A. Merchant is the Deloitte & Touche LLP Chair of Accountancy�at the University of Southern California. He is well-known internationally in the field of management accounting, and is a part-time research professor at the University of Maastricht.

Wim A. Van der Stede is Professor of Management Accounting at the London School of Economics and Political Science. An author and teacher, he brings a European perspective and a wealth of experience to this book.

�

Most helpful customer reviews

0 of 0 people found the following review helpful.
Five Stars
By Amazon Customer
Good book. Its just a shame that I never needed it for the class.

0 of 0 people found the following review helpful.
Was required for school
By Cicero
Was required for school

1 of 1 people found the following review helpful.
Great textbook, esp if you can get the videos
By SanRin
This was one of my favorite textbooks in my MBA program. It is well written and organized, and the case studies are interesting. Our teacher also had videos of (usually) the central person of the case study who was interviewed by one of Kenneth Merchant's classes. It was fascinating to hear what had happened afterwards and to see the central person "in the flesh."

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• Published on: 1600
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"If you ever bake a cake, this book will become your partner in the kitchen." -- from the foreword by Maida Heatter

This is the classic cake cookbook that enables anyone to make delicious, exquisite cakes. As a writer for food magazines, women's magazines, and newspapers, including The New York Times, Rose Levy Beranbaum's trademark is her ability to reduce the most complex techniques to easy-to-follow recipes. Rose makes baking a joy. This is the definitive work on cakes by the country's top cake baker.

The Cake Bible shows how to:

Mix a buttery, tender layer cake in under five minutes with perfect results every time

Make the most fabulous chocolate cake you ever imagined with just three ingredients

Find recipes for every major type of cake, from pancakes to four-tiered wedding cakes

Make cakes with less sugar but maximum flavor and texture

Make many low- to no- cholesterol, low-saturated-fat recipes

• Sales Rank: #11172 in Books
• Published on: 1988-09-20
• Released on: 1988-09-20
• Ingredients: Example Ingredients
• Original language: English
• Number of items: 1
• Dimensions: 10.00" h x 1.73" w x 7.00" l, 2.71 pounds
• Binding: Hardcover
• 592 pages

Features

• cake bible

Amazon.com Review
Rose Levy Beranbaum is a kitchen chemist extraordinaire--this, after all, is the woman who wrote her master's thesis on the effects of sifting on the quality of yellow cake. In The Cake Bible, she explains the science behind types of leavening, the merits (or not) of sifting, melting chocolate, preheating ovens, and more. There are precise and detailed instructions for intricate wedding cakes as well as cakes that can be mixed and in the oven in five minutes. In addition, nutrition information is included with every recipe. Cake scientist Beranbaum doesn't forget the art, either; pencil drawings teach novice bakers how to create a garden full of flowers from royal icing and mushrooms from piped meringue. It's no wonder that the International Association of Culinary Professionals picked The Cake Bible as their cookbook of the year for 1988--this book has something to teach bakers at every level.

From Library Journal
Beranbaum, a talented baker and former owner of a New York cooking school, has produced a definitive work that will excite accomplished cooks and beginners alike. She covers basic, "foolproof" cakes as well as showcase cakes, accompanying these with pages and pages of adornments of all types; her instructions are impressively precise but unintimidating. She also includes lengthy discussions on ingredients and equipment and concludes with a special section on the chemistry of cake baking and on making a professional wedding cakes. An essential purchase. JS
Copyright 1988 Reed Business Information, Inc.

Review
"Rose Levy Beranbaum is a kitchen chemist extraordinaire--this, after all, is the woman who wrote her master's thesis on the effects of sifting on the quality of yellow cake. In "The Cake Bible," she explains the science behind types of leavening, the merits (or not) of sifting, melting chocolate, preheating ovens, and more. There are precise and detailed instructions for intricate wedding cakes as well as cakes that can be mixed and in the oven in five minutes. In addition, nutrition information is included with every recipe. Cake scientist Beranbaum doesn't forget the art, either; pencil drawings teach novice bakers how to create a garden full of flowers from royal icing and mushrooms from piped meringue. It's no wonder that the International Association of Culinary Professionals picked "The Cake Bible" as their cookbook of the year for 1988--this book has something to teach bakers at every level." -- Amazon.com

Most helpful customer reviews

63 of 65 people found the following review helpful.
The Best has always strong good and bad critics.
By Hector Wong
I've own an original 1988 copy since 1988. This is the only cake recipe book I use. I am not a professional cook, but I am experienced. My Mom also baked. Everyone is correct on their reviews. Recipes are not for the inexperienced or the cook that wants to learn how to bake. Not all, but many recipes require precise ingredient selection and measurement; you can't substitute. Rose explains in detail why she choses an ingredient instead of another; she tells you what one does that the other does not; she tells you why use Dutch Processed Cocoa instead of Chocolate and viceversa; she tells you why use sour cream instead of butter and viceversa; she tells you why use unsalted butter instead of regular butter; she tells you about baking powder types and quantities depending on your pan size. After near 15 years reading this book, I am able to substitute. I succesfully used semisweet chocolate chips in place of Dutch Processed Cocoa for her marvelous chocalte butter cake recipe. My 200 guests were happy.

I've learned many good and impresive things the average cook admires when they come to my dining table. The best is the caramel cage; I make caramel cages for many uses; to hold fresh fruits, as a stand for a ball of cheese or freshly whipped flavored butter, as a garnish for a main entre, etc. I've made star shaped caramel cages, squares, buckets, cilinders, you name it. All it needs is sugar and water and aluminum foil, and those are present in any kitchen.

The triple chocolate cake is the best chocolate cake you can desire. Rose is correct when she says, this is a triple orgasm, or a triple pressence of chocolate in its best representation; You bite into a moist-airy-grainy-spongy chocolate genoise cake that is layered with silky creamy chocolate ganache and then all covered with hard chocolate praline sheets. She chosed with exactitude the addition of Frangelico liquor and hazelnut praline. Let me tell you, making chocolate genoise cake is delicate and requires a large mixing bowls, this is a chocolate cake without baking powder so the resulting flavor is pure chocolate without the chemical disflavors that baking powder adds when it reacts against chocolate. You can't show off how you make your chocolate genoise, you can't have your dog or distracting family members in the kitchen when you are folding the yolk mixture into the egg white mixture. Yes, indeed out of 10 times making it, 3 times the genoise cake became flat, my fault.

The mouseline butter cream is a master thesis on its own. I am glad somebody mentioned it in the reviews. It is an act of acrobatics and chemistry, plus a touch of magic. It is hard to believe and explain that a mix of egg whites, water, and sugar can blend with soft butter. It is hard to believe Rose when she says to not be alarmed that the mix will initially look like a puddle of unmixable butter floating like oil on water, and that your end result is the best bodied butter cream you can have (if you follow all her rules, yes RULES and not RECOMENDATIONS). You end up with a silky buttercream, that is light, not so sweet, not so greasy, and not so heavy, that will stand at room temperature for days or that will not loose its shape or body even after abusing it with food coloring or making extravagant cake pipings. And absolutelly, the addition of 3 oz of sweet liquor of your choice is a MUST. 3 oz is 3 shots of liquor, quite a lot. Before adding the sweet liquor, the mouseline butter cream tastes not so good (buttery and not so sweet) and in fact, the body is even better and silkier after adding the 3 oz of liquor. I am sure, if you choose not to add liquor, try find out how much sugar are in 3 oz of sweet liquor and how much water (less the alcohol evaporation), and you might be able to substitute by increasing the amount of sugar and water in the egg white mix. I do have one recomendation: if you are using the recipe Rose wrote with the liquor, make your butter cream 3 to 5 days before you use the buttercream, or frost your cake 12 to 24 hours. This will allow time for the alcohol to dissapear. Hey, and what is wrong to not use egg yolks in buttercream? It is healthier and you end up with the purest white possible butter cream.

The same goes with all her recipes that call for adding syrup with liquor. She makes it a rule if you are baking before than 1 day in advance, then add liquor.

In conclusion this is NOT a book for beginners or cooks that want to start baking. This is a book for the baker or for the cook the loves to read cookbooks. I indeed have ALL of Rose's books, and all share my same reviews: The Pastry Bible, The Bread Bible, Rose's Celebrations, etc.

Rose is unique and her writing style is product of her own research.

Good luck.

41 of 44 people found the following review helpful.
A Partial Cake Bible
By jerry i h
There are many cake cookbooks available, but I am not comfortable with recommending any of them. The Cake Bible by Beranbaum is the only one I can recommend without reservation, as the recipes and techniques all work. On the whole, I like this book quite a bit and use it fairly often as a reference.
The author has done wedding cakes professionally for many years, and this cookbook is a compendium of tried and true recipes that she has used. This is both good and bad. These are baking recipes that are battle tested and ones that you can rely upon, especially on special occassions. On the other hand, it is a very personal collection of production recipes, and you will not find several common cake types because she has not done them in her professional experience.
Several recipe types, such as butter cakes, genoise, and buttercreams, are very different from the usual ones that you will find in other baking books. This is because they are a record of the author's efforts, and not just a mechanical recapitulation of standard patissierie recipes. The procedures at first seemed to be unnecessarily finicky, and had a few extra steps that did not seem to be necessary. On the other hand, I had no problems with any of the ones I tried. The procedures are often unique; while the results were not better than standard recipes, they can, in some cases, be slightly easier to execute than standard recipes, which are more prone to failure by the home baker.
The arrangement of the cakes chapter is particularly useful. It assumes that you will work methodically through the chapter, baking each cake as you go, and not just pick out recipes at random. It lists pound cakes first, and ends up with genoise-type cakes, which makes more sense than the usual order, which is the other way around; foam-based cakes are the most difficult.
Interestingly, only the first 160 pages of this 550 page book relates to cakes. 60 pages go to showcase cakes, 200 pages to decoration, fillings and frostings, 50 pages to ingredients and equipment, and 70 pages for professionals (including extensive insturctions of wedding cakes; I cannot vouch for this section, since I have never made a wedding cake).
There are some criticisms, but they are mostly ones of omission. Many of the page references are wrong. I object to the suggestion of leaving eggs and chocolate in a warm oven overnight to get them to the proper temperature. Cornstarch is substituted for part of the flour in genoise, but this was not any better than just straight flour. The instructions for waffles are for an old-fashioned, stove top iron and not an electric one. The instructions for making the rose trellis are incomplete. The table of contents need to be more detailed. The chapter subheadings in Part III are used inconsistently. The flavor-cake-filling-frosting combinations the author suggests are not the classic ones; you will need another patissierie book if you need the traditional ones. On the positive side, all the wedding cakes described have pictures. There are several different recipes for chocolate genoise (including one without added butter), one of my favorites. There is also an old fashioned mayonnaise cake. The 2 pancake recipes are ones with whipped egg whites, but none with the plain old baking powder.
The only reservation I have is that this book is not all that friendly or instructive for beginners. For them, I would suggest that you bake some cakes from the first 150 page section and ignore the rest of the book until you become more advanced, making sure that you go through this section in order rather than skipping around.

2 of 2 people found the following review helpful.
Great even for Beginners!
By summerscorpio
I am not an experienced baker, and really, the most I do is bake boxed brownies and choc. chip cookies. I bought the book because a friend of mine baked a cake I loved and it was a recipe from this particular book. The book is big, extensive and very detailed. There is a whole section dedicated to ingredients. She very well explains what each ingredient is and the reason for adding that ingredient to a particular recipe. There is also a section about the kinds of utensils you should have: cake molds, mixers, spatulas, etc. The recipes themselves are very detailed and easy to follow, but the only part I still get confused is the table she includes at the beginning of the recipes where she measures even the eggs (in grams, etc.) This is not usual for me since I am used to grab a large egg if the recipe calls for an egg, I don't weigh the egg at all. But overall, this book is great and the more you learn about cooking and baking, the more useful it will become.

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Acute resuscitation and care of unstable and critically ill patients can be a daunting experience for all trainees in the emergency department or the intensive care unit. The practical, easy-to-read and evidence-based information in Practical Emergency Resuscitation and Critical Care will help all physicians understand and begin management of these patients. This book offers the collaborative expertise of dozens of critical care physicians from different specialities, including but not limited to: emergency medicine, surgery, medicine and anaesthesia. Divided into sections by medical entities, it covers essential topics that are likely to be encountered in the emergency department where critical care often begins. The portable format and bullet point style content allows all practitioners instant access to the principle information that is necessary for the diagnosis and management of critical care patients.

• Sales Rank: #1547777 in Books
• Published on: 2013-12-09
• Released on: 2013-10-24
• Original language: English
• Number of items: 1
• Dimensions: 9.21" h x .91" w x 6.14" l, 1.70 pounds
• Binding: Paperback
• 504 pages

About the Author
Kaushal Shah is Residency Director for the Emergency Medicine residency at Mt Sinai in New York City. He is also Chair of the SAEM Trauma Interest Group, and Chair of the Education Committee for the New York chapter of ACEP.

Jarone Lee is Critical Care Attending, Instructor in Surgery, Division of Trauma, Emergency Surgery, Surgical Critical Care, Massachusetts General Hospital, Harvard Medical School and Emergency Medicine Attending, Department of Emergency Medicine, St Elizabeth's Medical Center, Boston, MA, USA.

Kamal Medlej is Assistant Professor of Clinical Emergency Medicine, Department of Emergency Medicine, American University of Beirut Medical Center, Beirut, Lebanon.

Scott D. Weingart is an attending in the Department of Emergency Medicine at the Elmhurst Hospital Center and an Associate Professor and the Director of ED Critical Care at the Mount Sinai School of Medicine, NY, USA.

Most helpful customer reviews

1 of 1 people found the following review helpful.
Excellent - Both for Reading and Reference
By Joe
I'm an EM attending in a busy NYC ED, and love this book. Easy to read, by experts in the field, covers everything you need to know about resusc and critical care. Great to read on it's own, but also helpful to have nearby for reference as you practice.

1 of 1 people found the following review helpful.
Great critical care book
By Frankconnia
Great review of critical care topics. Concise and clear chapters. Definitely recommend!! I use it daily in my practice. Would recommend to other physicians.

0 of 0 people found the following review helpful.
Great Go-To Textbook
By Roxanne Lee
Amazing, succinct book on critical care topics most pertinent to the busy emergency physician. The bullet points made for an easy and quick reference. The book provides just enough pathophysiology as well to help quick bedside teaching when there is limited time. I highly recommend this book not to just emergency physicians, but residents, and physicians in other specialties.

See all 4 customer reviews...

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