The spike in the oil price to almost $150 per barrel in summer 2008 was the last great excess of the crazed noughties bull markets, staged even as stock markets crumbled worldwide. Contrary to entrenched establishment opinion still embraced by many, 'Petromania' proves this oil price blowout was a classic speculative bubble, but driven primarily by new modes of financial speculation. Demolishing widespread, oft-repeated but incorrect arguments that such trade in paper barrels cannot move oil prices, 'Petromania' details how this financialisation of the oil markets meshed with other trends to create a moment that saw investment banks and hedge funds collectively wield more power over the price of black gold than OPEC or any multinational oil company. It also shows how regulatory blindness to the 'dark matter' of modern finance caused so many to confuse fantasy with reality for so long. 'Petromania' matters not just because fortunes were won and lost in oil's dizzying ascent and crash, but because this bubble spelled misery for ordinary people worldwide, destabilised developing world governments, and delayed interest rate cuts desperately needed to address the ongoing global recession. 'Petromania' matters because while all eyes are on the crippled banking system, we risk ignoring valuable lessons about twenty-first century markets from this other great boom-and-bust - even as the forces that blew the bubble are once again at work. And 'Petromania', this tale of black gold, dark matter and paper barrels, is written by one of the few commentators who correctly called the bubble before it burst.

A New York Times Bestseller Winner of the James Beard Award for General Cooking and the IACP Cookbook of the Year Award "The one book you must have, no matter what you’re planning to cook or where your skill level falls."—New York Times Book Review Ever wondered how to pan-fry a steak with a charred crust and an interior that's perfectly medium-rare from edge to edge when you cut into it? How to make homemade mac 'n' cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far tastier? How to roast a succulent, moist turkey (forget about brining!)—and use a foolproof method that works every time? As Serious Eats's culinary nerd-in-residence, J. Kenji López-Alt has pondered all these questions and more. In The Food Lab, Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods don’t work that well, and home cooks can achieve far better results using new—but simple—techniques. In hundreds of easy-to-make recipes with over 1,000 full-color images, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.

This revised edition of the bestselling Practice of Reservoir Engineering has been written for those in the oil industry requiring a working knowledge of how the complex subject of hydrocarbon reservoir engineering can be applied in the field in a practical manner. Containing additions and corrections to the first edition, the book is a simple statement of how to do the job and is particularly suitable for reservoir/production engineers as well as those associated with hydrocarbon recovery.This practical book approaches the basic limitations of reservoir engineering with the basic tenet of science: Occam's Razor, which applies to reservoir engineering to a greater extent than for most physical sciences - if there are two ways to account for a physical phenomenon, it is the simpler that is the more useful. Therefore, simplicity is the theme of this volume.Reservoir and production engineers, geoscientists, petrophysicists, and those involved in the management of oil and gas fields will want this edition.