基本信息·出版社：Newnes ·页码：288 页 ·出版日期：2007年08月 ·ISBN：0750679441 ·条形码：9780750679442 ·装帧：平装 ·正文语种：英语 ·丛书名 ...
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Understanding Fabless IC Technology |
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Understanding Fabless IC Technology |
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基本信息·出版社：Newnes
·页码：288 页
·出版日期：2007年08月
·ISBN：0750679441
·条形码：9780750679442
·装帧：平装
·正文语种：英语
·丛书名：Communications Engineering Series
·外文书名：集成电路技术导论 (通信工程系列)
内容简介 Fabless (no fabrication) IC (integrated circuit) techniques are growing rapidly and promise to become the standard method of IC manufacturing in the near future, this book will provide readers with what will soon be required knowledge of the subject. Other books on IC fabrication deal with the strictly physical process aspects of the topic and assume all factors in IC fabrication are under the control of the IC designing company. By contrast, this title recognizing that fabless IC design is often as much about managing business relationships as it is about physical processes. "Fabless" ICs are those designed and marketed by one company but actually manufactured by another.
*Written by board members of the Fabless Semiconductor Association, an industry consortium that include Xilinx, Intersil, Micro Linear, and many other members
*Approriate for a wide range of integrated circuit (IC) designers and users who need to understand the fabless process and its advantages/limitations
*Discusses important topics such as negotiating with outside fabrication companies, choosing the right electronic design tools, protection of intellectual property and business plans, and maintaining quality control
作者简介 Chef James L. Morgan is Cordon Bleu-trained chef with teaching experience from Arizona State University and the Culinary Institute at Nicholls State University. His culinary expertise results from experience as a chef, food stylist (credits include "Bobby Flay's FoodNation"), and as a chef competitor on PBS's "Masterchef USA". He edited NAU's A Host of Opportunities, The Encyclopedia of Cajun and Creole Cuisine, and Selling Hospitality: A Situational Approach. He ghost-wrote a memoir of his father's experience on the Columbus, Ohio police department. He has lectured on alternative culinary careers, Native American cuisine, and publishing. He is certified in ServSafe protocols and Professional Management Development by the National Restaurant Association and is a member of the American Culinary Federation, the Slow Food Society, and is past vice president of the Escoffier Honor Society.
编辑推荐 Review
"Chef Morgan has written a delightfully informative and useful text, beautifully presenting the cuisines of many different countries and regions. The included recipe CD is a marvelous and much-needed addition to any culinary collection. His instructional approach is innovative and welcoming." -- Christine Jaszay, Ph.D., Professor of Foodservice Management and Director of The Isbell Hospitality Ethics Center, Northern Arizona University "If you are career-minded about the food-industry, Culinary Creation is a must-have. It's easy to read and full of valuable food facts and wit. It's fuel to feed the creative food mind!" -- Kiyoko Goldhardt, Chef/Instructor, The House of Rice (houserice.com) "To create this textbook, Morgan has taken a healthy portion of adventure, added exotic ingredients, flavored it with reason, and balanced it with a passion for the craft, culinary joy, and a good helping of care." -- Joseph Eid, Chef Instructor, Le Cordon Bleu
Review
"Chef Morgan has written a delightfully informative and useful text, beautifully presenting the cuisines of many different countries and regions. The included recipe CD is a marvelous and much-needed addition to any culinary collection. His instructional approach is innovative and welcoming."
-- Christine Jaszay, Ph.D., Professor of Foodservice Management and Director of The Isbell Hospitality Ethics Center, Northern Arizona University
"If you are career-minded about the food-industry, Culinary Creation is a must-have. It's easy to read and full of valuable food facts and wit. It's fuel to feed the creative food mind!"
-- Kiyoko Goldhardt, Chef/Instructor, The House of Rice (houserice.com)
"To create this textbook, Morgan has taken a healthy portion of adventure, added exotic ingredients, flavored it with reason, and balanced it with a passion for the craft, culinary joy, and a good helping of care."
-- Joseph Eid, Chef Instructor, Le Cordon Bleu
