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Advanced separations technology is key to closing the nuclear fuel cycle and relieving future generations from the burden of radioactive waste produced by the nuclear power industry. Nuclear fuel reprocessing techniques not only allow for recycling of useful fuel components for further power generation, but by also separating out the actinides, lanthanides and other fission products produced by the nuclear reaction, the residual radioactive waste can be minimised. Indeed, the future of the industry relies on the advancement of separation and transmutation technology to ensure environmental protection, criticality-safety and non-proliferation (i.e., security) of radioactive materials by reducing their long-term radiological hazard.

Advanced separation techniques for nuclear fuel reprocessing and radioactive waste treatment provides a comprehensive and timely reference on nuclear fuel reprocessing and radioactive waste treatment. Part one covers the fundamental chemistry, engineering and safety of radioactive materials separations processes in the nuclear fuel cycle, including coverage of advanced aqueous separations engineering, as well as on-line monitoring for process control and safeguards technology. Part two critically reviews the development and application of separation and extraction processes for nuclear fuel reprocessing and radioactive waste treatment. The section includes discussions of advanced PUREX processes, the UREX+ concept, fission product separations, and combined systems for simultaneous radionuclide extraction. Part three details emerging and innovative treatment techniques, initially reviewing pyrochemical processes and engineering, highly selective compounds for solvent extraction, and developments in partitioning and transmutation processes that aim to close the nuclear fuel cycle. The book concludes with other advanced techniques such as solid phase extraction, supercritical fluid and ionic liquid extraction, and biological treatment processes.

With its distinguished international team of contributors, Advanced separation techniques for nuclear fuel reprocessing and radioactive waste treatment is a standard reference for all nuclear waste management and nuclear safety professionals, radiochemists, academics and researchers in this field.

• A comprehensive and timely reference on nuclear fuel reprocessing and radioactive waste treatment
• Details emerging and innovative treatment techniques, reviewing pyrochemical processes and engineering, as well as highly selective compounds for solvent extraction
• Discusses the development and application of separation and extraction processes for nuclear fuel reprocessing and radioactive waste treatment

• Sales Rank: #2040827 in Books
• Published on: 2011-03-29
• Original language: English
• Number of items: 1
• Dimensions: 9.21" h x 1.13" w x 6.14" l, 1.97 pounds
• Binding: Hardcover
• 512 pages

About the Author
Professor Kenneth L. Nash of Washington State University is an expert in the fields of nuclear separation processes and the nuclear fuel cycle.

Dr Gregg J. Lumetta of Pacific Northwest National Laboratory is an expert in the fields of nuclear separation processes and the nuclear fuel cycle.

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Though Marxism is the dominant philosophical theory applied to class in academia, its real-life inconsistencies, particularly stereotyping, have troubling effects on working class studies. As a result of its hegemony, alternative discourses have been effectively shut out of the academic world. This critical work seeks to establish a new philosophy of class, drawing on disciplines as diverse as sociology, cognitive science, anthropology and psychology and applying a decidedly Weberian hermeneutical lens. Topics covered include a detailed exploration of Marxism, a review of working class literature, post-marxist theories of class and the future of the field.

• Sales Rank: #5402366 in Books
• Published on: 2011-11-28
• Original language: English
• Number of items: 1
• Dimensions: 8.99" h x .78" w x 6.34" l, .83 pounds
• Binding: Paperback
• 287 pages

About the Author
John F. Lavelle is an assistant professor at the Florida Institute of Technology and is the author of numerous journal articles.

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• Sales Rank: #7477892 in Books
• Published on: 1997-12-12
• Original language: English
• Number of items: 1
• Dimensions: 9.75" h x 6.50" w x .50" l, .0 pounds
• Binding: Hardcover
• 142 pages

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• Sales Rank: #1622364 in Books
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A fresh take on everyone’s favorite food, straight from the "Michelangelo of dough" (Vogue). Yeast, flour, and water—from such humble ingredients rises a food that is for many an object of devotion. Here is a cookbook that reveals the secrets of the crust straight from the source in Italy. Gabriele Bonci, known throughout his country as the King of Pizza, operates a small pizzeria in Rome, where for the past ten years he has developed his signature style: making use of stone-milled farro flours, relying on the seasons to determine his unconventional topping combinations (he comes up with more than 1,500 each year), and inventing new techniques for sandwich pizza and fried pizza. The more than eighty recipes here (adapted for the American kitchen) will have pizza geeks’ heads spinning: pizza with grilled peaches and chicory; potatoes, eggplant, and rosemary "ash"; asparagus, egg, and lemon; endive, olives, and anchovies. This is Roman-style pizza al taglio—rectangular with an airy, foccacia-like dough that can support an ample topping. Bonci details his process for making dough, including his own sourdough starter. Whether for the expert or novice baker, this book revolutionizes the concept of pizza and introduces flavor combinations that can apply throughout the kitchen.

• Sales Rank: #277882 in Books
• Published on: 2013-10-08
• Released on: 2013-10-08
• Original language: English
• Number of items: 1
• Dimensions: 9.50" h x 1.04" w x 8.03" l, 2.16 pounds
• Binding: Hardcover
• 256 pages

Review
"There has never before been a pizza cookbook written by an Italian living in Italy. This gives this book unriavaled authenticity." ~Library Journal

“I’ve been trying different pizza dough recipes, but what I’ve really been waiting for is the new book, in English, from Rome’s phenomenal pizza master, Gabriele Bonci. Bonci is wildly inventive with his toppings, which are seasonal and change from day to day and week to week. I can see pizza parties every weekend as I work my way through this enticing book.” ~LA Times

About the Author
Gabriele Bonci was born in Rome and learned the culinary arts in one of the capital’s finest restaurants before opening his own pizza shop in 2003. Since 2009, he has been the host of the TV cooking show La Prova del Cuoco. He has been featured in Anthony Bourdain’s The Layover, Travel and Leisure, The Atlantic, and The Guardian.

Most helpful customer reviews

15 of 15 people found the following review helpful.
Terrific formulation(s) for pan pizza dough that will bake correctly in any home oven.
By Jonas Aras
Terrific formulation(s) for pan pizza dough that will bake correctly in any home oven. No stones or baking steel required. He states that the dough works well in cheap pans. I baked mine in a PSTK coated pan by Lloyd Pans with very good results. The recommended temperature is 475 degrees and the bake time is about 25 minutes. This is the polar opposite of most other types of pizza which generally benefit from ovens capable of high temperatures and short bake times.

The recipes are given by weights (!!!), which is a MUST if you want to have any chance of duplicating your success the next time or make adjustments the next time to improve it.

The basic bread flour dough translates into baker's percents as follows: Flour (100%), Water (70%), IDY (.7%), Salt (2%), Oil (4%). Thickness Factor=.103. I post this because if you need to scale the recipe to a particular size pan or if you just want to make dough for a single pizza, these figures makes it easy. There are terrific scaling tools available at pizza making dot com that where you can plug in these numbers and enter any size rectangular or round pan and you'll be given the ingredient amounts in grams and/or ounces.

He also has other formulations that use Buratto, light spelt and whole spelt flours. You're not going to find these at your local big-box store, but I appreciate the fact that he's sharing his real formulation instead of a dumbed-down recipe.

He discusses making your our sourdough starter. Unlike "legit" Neapolitan dough which is generally fermented at around 65 degrees (which means you need a wine fridge set at that temp or something similar), his sourdough formula can be refrigerated overnight in a standard fridge.

10 of 11 people found the following review helpful.
Long awaited
By PhillyWill
Every foodie in the English speaking world has been waiting for this edition.

We made the Broccolini & Mortadella pizza last night and it was wonderful. A couple of notes are in order however. As indicated in the books "A Note From The Translator" the amount of water indicated in the dough recipes is somewhat low. Bonci uses extremely fresh flour but if you're making these recipes with regular bread flour from the supermarket you'll need more like 800 grams of water to a kilogram of flour. As mentioned in the previous review, the size of the dough balls is a little unrealistic. We find a 600 gram dough ball will perfectly fill a 1/4 sheet pan (10.5 x 15.5 inches: Norpro Stainless Steel 10 X 15 X 1 inch Jelly Roll Baking Pan)

If you like Roman style pizza al taglio this is the book for you.

10 of 12 people found the following review helpful.
Awesome pizza recipes
By Bruce Homis
We first heard of Gabriele Bonci and the Pizzarium by watching the Rome episode of Anthony Bourdain's show, The Layover. When we were in Rome visiting the Vatican this past May, we took a side trip to the Pizzarium for lunch, and we were seriously not disappointed. The pizza was fantastic (best we had in Rome), and the choices were incredible. I saw he was coming out with a book, and I pre-ordered it here on Amazon. We made two of his pizzas last night - one with potato, eggplant, and fresh mozzarella, and the other with butternut squash, provolone, and pancetta, and they came out insanely delicious. No joke. The only issue I had with the book was where it says Bonci's dough recipe yields enough dough for six pizzas, and that's just not true. If you want the dough to be fluffy and large enough to fit in the pan, like it shows in the book, then you'll get two pizzas out of each dough. Other than that, awesome book and a cool souvenir, especially if you've been there.

See all 26 customer reviews...

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