George Foreman's Big Book of Grilling, Barbecue, and Rotisserie by George Foreman

George Foreman's Big Book of Grilling, Barbecue, and Rotisserie by George Foreman

This book is the culmination of three decades of accumulated experience in teaching biotechnology professionals. It distills the fundamental principles and essential knowledge of cell culture processes from across many different disciplines and presents them in a series of easy-to-follow, comprehensive chapters. Practicality, including technological advances and best practices, is emphasized.

This second edition consists of major updates to all relevant topics contained within this work. The previous edition has been successfully used in training courses on cell culture bioprocessing over the past seven years. The format of the book is well-suited to fast-paced learning, such as is found in the intensive short course, since the key take-home messages are prominently highlighted in panels. The book is also well-suited to act as a reference guide for experienced industrial practitioners of mammalian cell cultivation for the production of biologics.

In addition to being a best-selling author, George Foreman is a two-time world heavyweight champion, an Olympic gold winner, a grilling industry pioneer, and an ordained pastor. He is the founder of the George Foreman Youth and Community Center in Houston, Texas.