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Feral and stray domestic cats occupy many different habitats. They can resist dehydration for months by relying exclusively on the tissue water of their prey allowing them to colonize remote deserts and other inhospitable
places. They thrive and reproduce in humid equatorial rainforests and windswept subantarctic islands. In many areas of the world feral cats have driven some species of birds and mammals to extinction and others to the edge, becoming a huge conservation concern. With the control of feral and stray cats now a top conservation priority, biologists are intensifying efforts to understand cat behaviour, reproductive biology, use of space, intraspecies interaction, dietary requirements, prey preferences, and vulnerability to different management
strategies.

This book provides the most comprehensive review yet published on the behavior, ecology and management of free-ranging domestic cats, whether they be owned, stray, or feral. It reviews management methods and their progress, and questions several widely accepted views of free-ranging cats, notably that they live within dominance hierarchies and are highly social.

Insightful and objective, this book includes:

• a functional approach, emphasizing sensory biology, reproductive physiology, nutrition, and space
  partitioning;
• clear treatment of how free-ranging cats should be managed;
• extensive critical interpretation of the world’s existing literature;
• results of studies of cats in laboratories under controlled conditions, with data that can also be
  applied to pet cats.

Free-ranging Cats: Behavior, Ecology, Management is valuable to ecologists, conservation scientists, animal behaviorists, wildlife nutritionists, wildlife biologists, research and wildlife veterinarians, clinical veterinarians,  mammalogists, and park and game reserve planners and administrators.

• Sales Rank: #2333598 in Books
• Published on: 2014-09-22
• Original language: English
• Number of items: 1
• Dimensions: 10.00" h x .82" w x 7.80" l, .0 pounds
• Binding: Hardcover
• 320 pages

Review

“In this context, a new book published by Wiley "Free-ranging cats. Behavior, ecology, management" (by Stephen Spotte) provides a comprehensive and objective insight on the key topics related to the management of feral cats, addressing some fundamental issues for a correct analysis of the problem, including a review of the available information on the species' behavioral, biological and ecological features.”  (Nature Conservation, 15 December 2014)

"The breadth and depth of the book, along with its well thought out points, make it a must have for anyone working on issues related to free-ranging cats. It is a well written and easy to follow book that can easily be referenced for specific topics." (The Journal of Wildlife Management 2015)

The breadth and depth of the book, along with its well thought out points, make it a must have for anyone working on issues related to free-ranging cats. It is a well written and easy to follow book that can easily be referenced for specific topics.

About the Author

Dr Stephen Spotte is a marine scientist and an adjunt scientist at Mote Marine Laboratory (Sarasota, Florida). He is an author or co-author of more than 80 scientific papers and has written 18 books.

Most helpful customer reviews

4 of 5 people found the following review helpful.
While I enjoyed reading this book
By Mitch Albert
While I enjoyed reading this book, I was disappointed. Great data but a bias towards trap and kill cats. I totally understand this orientation and actually have learned from the author as he examined islands and wildlife sanctuaries. While Animal Balance is trapping and fixing with a high degree of success, I hope the author understands his desires. Excess cats certainly cannot be tolerated but no cats may present another ecological issue. I've spent 40 years doing mining permits and mine development. I've had to engage wildlife biologist constantly and not once have I seen them successfully "manage" the increase or decrease of any specy whether plant or animal. Their involvement has always caused the "next" problem.

I don't agree with the book's "sentiments" when it comes to solving outdoor cat overpopulation. The author wrote a book so I can't compete with that. I do know that for 100 years, trap and kill has failed. I also accept that most TNR programs have not succeeded. I do know, from my own modeling efforts-research-experiences, that TNR can succeed but only with an alternative view of "colonies" (or aggregates as the author prefers) and systematic geographical TNR of ALL cats including outdoor pets and other cats. The problem must be approached on an "industrial scale" and be systematic. Outdoor abandoned and lost pet cats form 20-60% of the annual problem, easily. Work the numbers. This is far less than rocket science. The outdoor cat population is readily solved with finite or reasonable budgets. TNR has the advantage of being humane and volunteer support. Trap and kill requires tax payer dollars and lack of support. It's called time to examine reality and figure out what works for these cats as well as for the rest of outdoor wildlife. (I support birds, prairie dogs, wolfs, you name it.) Balance.

Finally, I find the author's arguments and references for cats having no social organization wrong. I have been collecting similar papers the last 4 years and they do not agree. I am working on TNR GIS modeling efforts incorporating the concept of "colonies" as a primary requisite to document trapping strategies. This is supported by groups TNR'ing 5,000 cats/yr. (Colony TNR failures are often noted due to pet migration of abandoned lost cats. dah What does that tell you? An opportunity.)

Then there is the unacceptable anecdotal "non data" experiences working with cats for several years "knowing" and "seeing" their ability to embrace first physiological, then safety, and then love and belonging. Golly, is that Mazlow's hierarchy? Guess I'm anthropocentric and not anthropomorphic.
Mitch Albert, Ph.D. Economics

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Did you know that some mummies have glass eyes, and some have wings? And that there are cat mummies and bird mummies? And that some people ate powdered mummy? This book has a lot of amazing mummy facts!

• Sales Rank: #988479 in Books
• Brand: Penguin Young Readers
• Published on: 1996-10-15
• Released on: 1996-10-15
• Original language: English
• Number of items: 1
• Dimensions: 9.00" h x .24" w x 6.00" l, .23 pounds
• Binding: Paperback
• 48 pages

Features

• Great product!

From School Library Journal
Grade 1-3?Milton introduces emerging readers to the pyramids, the life-after-death beliefs of ancient Egyptians, the process of mummification, and the burial procedure for pharaohs. The straightforward text is enhanced by an attractive layout and eye-catching, cut-paper illustrations. Realistic shadows give added depth to the scenes. Unfortunately, the author does not explain when pharaohs began and stopped building pyramids and when modern adventurers and archaeologists began exploring and studying these historical artifacts. Despite this criticism, this book will be a springboard for many students who will want more information about this topic. Be sure to have copies of these books on hand: David Macaulay's Pyramid (Houghton, 1975), Aliki's Mummies Made in Egypt (HarperCollins, 1979), Margaret Berrill's Mummies, Masks, and Mourners (Dutton, 1990), and Nicholas Reeves's Into the Mummy's Tomb (Scholastic, 1992). Mummies is sure to be popular with budding Egyptologists and beginning readers who want "real stories."?Gale W. Sherman, Pocatello Public Library, ID
Copyright 1997 Reed Business Information, Inc.

From Booklist
Gr. 2^-3. Along with offering new readers a lot of information, this is one of the most attractive easy-to-reads around. Milton explains in clear, crisp language the theory and process of mummification. Swan's intricate cut-paper collages portray modern-day and ancient Egypt; intricately cut pieces of paper are turned into masks and mummies and ornate decorations. The occasional photograph adds interest but jars a little. Considering at how early an age children are fascinated by ancient Egypt, this will make a welcome introduction that they can read themselves. Ilene Cooper

About the Author
Joyce Milton has written several books for Penguin Young Readers, including Bats and Pocahontas: An American Princess.

Most helpful customer reviews

2 of 2 people found the following review helpful.
My 2nd Graders Love it!
By LargeMargeSentMe
My 2nd graders are in love with this book. Most of the pictures are drawings...so not too scary for even younger kids. But there is one real picture of a mummy, which is, of course, my kids' favorite page! Take a fascinating topic and well-done pictures with interesting text and you've got yourself a great book!

10 of 10 people found the following review helpful.
Interesting read--GREAT artwork
By K. Cooley
About 2 years ago, my 2nd graders became fascinated with mummies. This led me to create an impromtu unit and gather several books on the subject. MUMMIES is a great resource in my collection as it takes the reader step by step through the mummification process. To highlight that, there are wonderful illustrations.

0 of 0 people found the following review helpful.
Would recommend.
By enjoyment reader
Read book for epals so same was recommended by children in class. In fact my epal advised that the class actually did a mock up mummy so it at least impressed them enough to keep their interest. Well written and informative.

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Green Darkness is the story of a great love, a love in which mysticism, suspense, and mystery form a web of good and evil forces that stretches from Tudor England to the England of the twentieth century. The marriage of the Englishman Richard Marsdon and his young American wife, Celia, slowly turns tragic as Richard withdraws into himself and Celia suffers a debilitating emotional breakdown. A wise mystic realizes that Celia can escape her past only by reliving it. She journeys back four hundred years to her former life as the servant girl Celia de Bohun during the reign of Edward VI-and to her doomed love affair with the chaplain Stephen Marsdon. Although Celia and Stephen can't escape the horrifying consequences of their love, fate (and time) offer them another chance for redemption.

• Sales Rank: #3814676 in Books
• Published on: 2014-11-11
• Formats: Audiobook, MP3 Audio, Unabridged
• Original language: English
• Number of items: 1
• Dimensions: 7.40" h x .60" w x 5.30" l,
• Running time: 23 Hours
• Binding: MP3 CD

Review
"Anya Seton has a knack of vividly painting the glory, cruelty, passion, and prejudice of long-ago days." ---Hartford Courant

About the Author
Anya Seton (1904-1990) wrote ten bestselling historical novels, including Avalon, Foxfire, Green Darkness, and My Theodosia. Although she lived primarily in Greenwich, Connecticut, she traveled extensively in order to do the research necessary for the lifelike feel of her fiction.

Heather Wilds has appeared in numerous plays on the London stage to great critical acclaim. She has also performed in award-winning films, appeared on TV and in commercials, and works as an audiobook narrator and voice actress.

Most helpful customer reviews

0 of 0 people found the following review helpful.
Three Stars
By Felicia
The author's writing is great. The story is intriguing.
The narrator is terrible.
The packaging is atrocious.

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Four Stars
By Mary Jo Krebs
The reader was monotoned and dull. The story is good.

0 of 0 people found the following review helpful.
Five Stars
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• Sales Rank: #3682373 in Books
• Published on: 2007-08-18
• Original language: English
• Number of items: 1
• Dimensions: 9.00" h x 6.00" w x 1.00" l, 1.55 pounds
• Binding: Hardcover
• 412 pages

About the Author
Committee to Review the Title VI and Fulbright-Hays International Education Programs, Mary Ellen O'Connell and Janet L. Norwood, editors, National Research Council

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• Published on: 1656
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Scaramanga is a cold-blooded killer with connections to the KGB and the Cuban Secret Police. There is only one man skilled enough and brave enough to go after him - 007, James Bond. To carry out the mission, Bond ends up in Jamaica, where he meets two old friends.

• Sales Rank: #5791749 in Books
• Published on: 2012-12-01
• Original language: English
• Number of items: 1
• Dimensions: 7.76" h x .16" w x 5.08" l, .0 pounds
• Binding: Paperback
• 104 pages

About the Author
Ian Lancaster Fleming was a British journalist, naval intelligence officer, and creator of the fictional British spy, James Bond. Educated at Eton, Sandhurst, and at universities in Switzerland and Germany, Fleming s failure at the Foreign Office entrance exams led to brief careers with Reuters and as a stockbroker before he joined British Naval Intelligence in 1939. As personal assistant to the director, Fleming excelled, and his wartime service provided ample background for his later Bond stories.

Fleming s Bond novels and short-story collections are among the best-selling books of all time, and serve as the basis for the highly-successful movie franchise, which has starred such acclaimed actors as Sean Connery, Roger Moore, Pierce Brosnan, and Daniel Craig as James Bond. In addition to the Bond series, Fleming wrote the children s classic Chitty-Chitty-Bang-Bang: The Magical Car. He died in 1964 of heart disease.

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[P200.Ebook] Download Ebook Standing Alone in Mecca: An American Woman's Struggle for the Soul of Islam 1st edition

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• Published on: 1707
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A comprehensive and gorgeous desserts cookbook from acclaimed chef Michel Roux

In Desserts, the author of the widely acclaimed cookbooks Eggs and Pastry returns with an exhaustive collection of sweet delights, from simple mousses and biscuits to advanced petit fours and homemade chocolates. Three-star Michelin chef Michel Roux is one of the world's most respected chefs and in Desserts he focuses his ability and flare on everyone's favorite course.

The book includes classic dessert recipes as well as modern reinterpretations, all with clear and easy-to-follow instructions. For more complicated techniques, helpful step-by-step photos ensure that even inexperienced home cooks and bakers achieve delicious results.

• Author Michel Roux has won countless culinary honors and is the author of the cookbooks Eggs, Pastry, and Sauces
• The book is packed with 150 gorgeous full-color photographs

For anyone who wants to bake desserts as good as those that come out of professional kitchens, Desserts offers sweet inspiration.

• Sales Rank: #664971 in Books
• Published on: 2011-10-07
• Released on: 2011-10-25
• Format: Lay Flat
• Original language: English
• Number of items: 1
• Dimensions: 8.60" h x 1.10" w x 6.65" l, 1.90 pounds
• Binding: Hardcover
• 288 pages

Amazon.com Review


Sample Recipes

Fall Fruit Crumble
(Click for recipe) Chilled Limoncello Parfait with Raspberries
(Click for recipe) Chocolate and Almond Rochers
(Click for recipe)

About the Author
Michel Roux is one of the most highly acclaimed chefs in the world, who has held three Michelin stars at The Waterside Inn near Windsor in England for an astonishing 21 years. Michel holds countless other culinary honors, including the Meilleur Ouvier de France en Patisserie in 1976, the Chevalier de l'Ordre des Arts et des Lettres in 1990, an Honorary Doctorate in Culinary Arts from Johnson & Wales University in 2002, and the Chevalier de la Legion d'Honneur in 2004. He is also the food and wine consultant for Celebrity Cruises.Michel has appeared in two television series and written several successful cookbooks, including Sauces, which won the Glenfiddich Visual Award.

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11 of 11 people found the following review helpful.
Written for the professional or very experienced home cook
By Anonymous
I feel like this book has gotten somewhat of a bad rap from people who had are unfamiliar with the style of book that Michel Roux normally produces. Any of his books are definitely written with the budding professional in mind or at the very least someone with a strong familiarity with professional cooking techniques, terminology and equipment. Adjustments can easily be made for those who do not have a convection oven -- what the text refers to as fan-assisted -- which is something most professionals would know. The recipes are all very well written with thorough explanations of each step for some of the more advanced techniques. Photographs throughout the book are beautiful and are often very effectively used to demonstrate a technique or give a visual example of consistencies or textures of products. Yes, as many others have pointed out, the binding is terrible and hopefully the publisher has corrected this (mine came broken before I had even opened the book).

If you are a beginning professional in the baking industry or are a very advanced home cook/baker looking to expand their technique with classic techniques and variations on classic recipes this is a great book for you. If you are a home baker that is more interested in making cake pops and following Martha Stewart, this book is definitely not for you.

A side note for those complaining about the 'fan-assisted' ovens, claiming such equipment is for restaurants only and all of that . . . convection ovens are readily available on the market and can be found anyplace from your specialty appliance store to Home Depot and Lowe's. Convection just means there are fans to help circulate the air so your product bakes more evenly; if you don't have a convection oven you can still bake any of the recipes in this book, just be aware that you will have to increase the temperature by 25 to 50 degrees depending on your oven.

19 of 23 people found the following review helpful.
Flawed but Fresh Concepts for the Professional Pastry Chef
By Brenda Frank
WARNING, READ BEFORE USING BOOK: (See customer photo). The page preceding the table of contents contains the usual publication information, printed on a photograph for maximum illegibility: copyright, dates, ISBN, etc. At the top of this page under the heading "notes" are 6 paragraphs. The fifth paragraph reads: "Timings are for fan-assisted [convection] ovens. If using a conventional oven, increase the temperature by 30°F. (15°C.). IN OTHER WORDS, IF YOU DON'T HAVE A CONVENTION OVEN, RAISE ALL BAKING TEMPERATURES BY 30°F.

Michel Roux is, without question, one of the world's best, most accomplished, pastry chefs. He presents "Desserts" as a "fresh look" at the subject with "updated great classics and mouthwatering contemporary recipes, inspired by his travels and designed to suit today's fresher, lighter palate." This is an accurate description of the contents, which span the gamut of desserts (fruit, cremes, souffles, puddings, crepes, ice creams, meringues, pastries, cakes, and chocolates). The recipes have numerous beautiful photographs, including photos illustrating techniques. I have not yet tried the recipes but look forward to doing so. Many look perfect for Spring. Note that in 1997 Roux published another cookbook of the same name, Desserts.

I do think that Amazon's description of this book is inaccurate. It states: "For more complicated techniques, helpful step-by-step photos ensure that even inexperienced home cooks and bakers achieve delicious results." Although a few techniques are illustrated, this cookbook is, by no means, suitable for home cooks and certainly not inexperienced cooks. Michel Roux is no Julia Child.

The recipes assume familiarity with professional techniques. Although volume measurements are given, e.g., cups and tablespoons, metric weights are included and produce far more accurate results. The use of "a scant cup" implies, to me, that Roux never intended the chef/cook to measure rather than weigh ingredients.

Further, recipes use professional ingredients, such as leaf gelatin, seldom used by the home baker, and Roux does not provide suppliers or sources. Note: the Internet is a good resource for buying these uncommon ingredients. A few ingredients, such as clotted cream, probably require substitution by even the professional chef, but the recipes provide no suggestions or advice. As for candied mimosa balls used to decorate the mini croquembouche, I could find only 1 source on the Internet. They are made in Toulouse, France, and sell for $11.00 a quarter ounce!

Big technical problems: the binding and printing. A quality cookbook should not fall apart after a few uses. The publisher has a serious problem with the binding. Also, text should not be written on photos as on page 163. It is illegible.

Overall, if one has the skills and experience to deal with Roux's recipes, I do think that this book presents a delicious array of desserts to please most palates.

8 of 10 people found the following review helpful.
Interesting but ultimately inaccessible
By Brian Connors
Before reading any of this book I decided to flip to the front to make sure I wasn't missing anything important. In small print on the masthead page, it said that times and temperatures were for fan-assisted ovens. Now, I can understand suggesting buying restaurant-style equipment like a chinois sieve, but who's going to shell out for a convection oven just to be able to do restaurant-style desserts?

Michel Roux is a long-standing and well-respected chef and cookbook writer; that's unquestionable. (In fact, one of the first cookbooks I ever bought for myself was one of his, with his brother.) For all that, I feel like I should be expecting a more accessible book; there's only so far a home chef can go to duplicate the restaurant kitchen, and it feels like Roux isn't quite meeting his readers at that halfway point. The recipes are certainly interesting, ranging widely from poached pears to Génoise cake (curiously anglicized as "Genoese") to kataifi to brownies (the cover shot), so you'll certainly find many exciting ideas for your dinner parties. And there are a few recipes that serve as models for others, and include extra photography. The food photography is as nice as you'd expect from a British-produced cookbook, although the Bodoni-style text font it's printed in is quite strange and a little jarring. Also, something that really jumped out at me -- Roux is a fan of stevia, not only in its artificial sweetener form, but as an herb in its own right. If nothing else, you have to give him points for creativity.

But this is one of those cookbooks where it's not at all clear who the audience is. He uses odd ingredients -- liquid glucose? Don't you have to go to a brew shop for that or something? He seems to use only commercial kitchens for recipe testing, if the odd statement on the masthead is any indication. A lot of these recipes simply shouldn't be attempted by a beginner for those reasons; you'd have to be a reasonably good cook to be sure you know your way around them. Overall, the book reminds me of Charlie Trotter's cooking show -- great for food porn, but any chef that assumes you have duck fat/liquid glucose lying around or readily available doesn't get out of the restaurant nearly enough.

(And yes, there's a significant binding issue with this press run, but if you're reading this a year or three from when I wrote this, it probably won't be an issue in later printings.)

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