The revised seventh edition of this popular text provides instruction and guidance for professionals and students in library and information science who want to conduct research and publish findings, as well as for practicing professionals who want a broad overview of the current literature. Providing a broad introduction to research design, the authors include principles, data collection techniques, and analyses of quantitative and qualitative methods, as well as advantages and limitations of each method and updated bibliographies. Chapters cover the scientific method, sampling, validity, reliability, and ethical concerns along with quantitative and qualitative methods. LIS students and professionals will consult this text not only for instruction on conducting research but also for guidance in critically reading and evaluating research publications, proposals, and reports. As in the previous edition, discipline experts provide advice, tips, and strategies for completing research projects, dissertations, and theses; writing grants; overcoming writeR's block; collaborating with colleagues; and working with outside consultants. Journal and book editors discuss how to publish and identify best practices and understudied topics, as well as what they look for in submissions.

A deluxe, annotated edition of Kitchen Confidential to celebrate the life of Anthony Bourdain, featuring new photo inserts Over two decades ago, the New Yorker published a now infamous article, “Don’t Eat Before Reading This,” by then little-known chef Anthony Bourdain. Bourdain spared no one’s appetite as he revealed what happens behind the kitchen door. The article was a sensation, and the book it spawned, the now iconic Kitchen Confidential, became an even bigger sensation and megabestseller. Frankly confessional, addictively acerbic, and utterly unsparing, Bourdain pulls no punches in this memoir of his years in the restaurant business. Fans will love to return to this deliciously funny, delectably shocking banquet of wild-but-true tales of life in the culinary trade, laying out Bourdain’s more than a quarter-century of drugs, sex, and haute cuisine. Including a handwritten introduction and annotations done by Bourdain about a decade after the book was originally published, this edition also features previously unpublished photos to accompany the now-classic text.