Bank asset liability management best practice : yesterday, today and tomorrow / / Polina Bardaeva

• Record Nr.: UNINA9910554270303321
• Autore: Bardaeva Polina
• Pubbl/distr/stampa: Berlin ; ; Boston, MA : , : Walter de Gruyter GmbH, , [2021]; ©2021
• ISBN: 3-11-066976-5; 3-11-066660-X
• Descrizione fisica: 1 online resource (XIV, 155 p.)
• Collana: The Moorad Choudhry Global Banking Series
• Disciplina: 332.10681
• Soggetti: Asset-liability management - Data processing; Asset-liability management - Law and legislation
• Lingua di pubblicazione: Inglese
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Nota di contenuto: Frontmatter -- Acknowledgments -- Foreword -- Contents -- Preface -- Part 1: Historical Asset and Liability Management Concepts -- Introduction -- Chapter 1. Before the ALM Era -- Chapter 2. Financial Turbulence -- Chapter 3. Emergence of Derivatives -- Chapter 4. Regulators in Place -- Chapter 5. Preservation of Basel III Capital -- Chapter 6. Complete Interrelation -- Chapter 7. ALM Evolution Summary -- Conclusions -- Part 2: Place of Asset and Liability Management in a Bank -- Introduction -- Chapter 8. Prerequisites for ALM -- Chapter 9. ALM Responsibilities (Full Scope) -- Chapter 10. ALM Operating Model -- Chapter 11. ALM Inside a Risk Management Triangle -- Chapter 12. From a Standalone ALM Desk to a Group Treasury -- Conclusions -- Part 3: New Trends in Banking and Challenges for ALM -- Introduction -- Chapter 13. ALM Role in SREP -- Chapter 14. Scope of ALM Involvement for Different Banks -- Chapter 15. ALM Role in Crisis -- Chapter 16. After-Crisis ALM -- Selected Bibliography -- List of Figures -- List of Tables -- List of Abbreviations -- About the Author -- Index
• Sommario/riassunto: As bankers incorporate more and more complicated and precise calculations and models, a solely mathematical approach will fail to confirm the viability of their business. This book explains how to ; combine ALM concepts with the emotional intelligence of managers in order to maintain the financial health of a bank, and quickly react to external environment challenges and banks' microclimate changes. ALM embraces not only balance sheet targets setting, instruments and methodologies to achieve the targets, but also the correct and holistic understanding of processes that should be set up in a bank to prove its prudency and compliance with internal and external constraints, requirements and limitations and the ongoing continuity of its operations. Bank Asset Liability Management Best Practice delves into the philosophy of ALM, discusses the interrelation of processes inside the bank, and argues that every little change in one aspect of the bank processes has an impact on its other parts. The author discusses the changing role of ALM and its historical and current concepts, its strengths and weaknesses, and future threats and opportunities.

The kitchen as laboratory [[electronic resource] ] : reflections on the science of food and cooking / / edited by César Vega, Job Ubbink, and Erik van der Linden ; foreword by Jeffrey Steingarten

• Record Nr.: UNINA9910779075703321
• Pubbl/distr/stampa: New York, : Columbia University Press, 2012
• ISBN: 1-280-59969-3; 9786613629531; 0-231-52692-X
• Descrizione fisica: 1 online resource (337 p.)
• Collana: Arts and traditions of the table : perspectives on culinary history
• Classificazione: VB 2000
• Altri autori (Persone): VegaCésar; UbbinkJob; LindenErik van der
• Disciplina: 664/.07
• Soggetti: Food - Analysis; Food - Composition; Cooking
• Lingua di pubblicazione: Inglese
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Note generali: Description based upon print version of record.
• Nota di bibliografia: Includes bibliographical references and index.
• Nota di contenuto: Frontmatter -- Contents -- Foreword / Steingarten, Jeffrey -- Acknowledgments -- Introduction. The Case for Science Inspired by the Kitchen / Vega, César / Ubbink, Job / Linden, Erik van der -- One. The Science of a Grilled Cheese Sandwich / Kimmel, Jennifer -- Two. Sound Appeal / Povey, Malcolm -- Three. Mediterranean Sponge Cake / Lorenzo, Cristina de / Laguarda, Sergio -- Four. Spherification. Faux Caviar and Skinless Ravioli / Vega, César / Castells, Pere -- Five. Konjac Dondurma. Designing a Sustainable and Stretchable "Fox Testicle" Ice Cream / Johnson, Arielle / Kirshenbaum, Kent / McBride, Anne E. -- Six. Stretchy Textures in the Kitchen. Insights from Salep Dondurma / Foster, Tim J. -- Seven. Moussaka as an Introduction to Food Chemistry / Ritzoulis, Christos -- Eight. The Sticky Science of Malaysian Dodol / Karim, Alias A. / Bhat, Rajeev -- Nine. The Perfect Cookie Dough / Kamozawa, Aki / Talbot, H. Alexander -- Ten. To Bloom or Not to Bloom? / Frazier, Amelia / Hartel, Richard -- Eleven. Bacon. The Slice of Life / Knight, Timothy -- Twelve. Scandinavian "Sushi". The Raw Story / Snitkjær, Pia / Mortensen, Louise M. -- Thirteen. Maximizing Food Flavor by Speeding Up the Maillard Reaction / Lersch, Martin -- Fourteen. Lighten Up! The Role of Gases in the Culinary Experience / Golding, Matt -- Fifteen. The Meringue Concept and Its Variations / Wierenga, Peter / Hofstede, Helen / Linden, Erik van der / Schutte, Sidney / Boer, Jonnie -- Sixteen. Why Does Cold Milk Foam Better? Into the Nature of Milk Foam / Maldonado-Valderrama,, Julia / Wilde, Peter J. / Gálvez-Ruiz, María J. -- Seventeen. Ice Cream Unlimited. The Possibilities of Ingredient Pairing / Scholten, Elke / Peters, Miriam -- Eighteen. Egg Yolk. A Library of Textures / Vega, César -- Nineteen. Ketchup as Tasty Soft Matter. The Case of Xanthan Gum / Vilgis, Thomas -- Twenty. Taste and Mouthfeel of Soups and Sauces / Mitchell, John R. -- Twenty-one. Playing with Sound: Crispy Crusts / Varela, Paula / Fiszman, Susana -- Twenty-two. Baked Alaska and Frozen Florida. On the Physics of Heat Transfer / Burbidge, Adam -- Twenty-three. On Superb Crackling Duck Skin. An Homage to Nicholas Kurti / Young, Christopher / Myhrvold, Nathan -- Twenty-four. Sweet Physics. Sugar, Sugar Blends, and Sugar Glasses / Russ, Natalie / Vilgis, Thomas -- Twenty-five. Coffee, Please, but No Bitters / Groenewold, Jan / Mariën, Eke -- Twenty-six. Turning Waste into Wealth. On Bones, Stocks, and Sauce Reductions / Ubbink, Job -- Twenty-seven. Restructuring Pig Trotters. Fine Chemistry Supporting the Creative Culinary Process / Ruiz, Jorge / Calvarro, Julia -- Twenty-eight. Innovate. Old World Pizza Crust with New World Ingredients -- Twenty-nine. Eating Is Believing / Mielby, Line Holler / Frøst, Michael Bom -- Thirty. Molecular Gastronomy Is a Scientific Activity / This, Hervé -- Thirty-one. The Pleasure of Eating: The Integration of Multiple Senses / Arboleya, Juan-Carlos / Lasa, Daniel / Oliva, Oswaldo / Vergara, Javier / Luis-Aduriz, Andoni -- Thirty-two. On the Fallacy of Cooking from Scratch / Vega, César / McClements, David J. -- Thirty-three. Science and Cooking. Looking Beyond the Trends to Apply a Personal, Practical Approach -- Contributors -- Index
• Sommario/riassunto: Eating is a multisensory experience, yet chefs and scientists have only recently begun to deconstruct food's components, setting the stage for science-based cooking. In this global collaboration of essays, chefs and scientists advance culinary knowledge by testing hypotheses rooted in the physical and chemical properties of food. Using traditional and cutting-edge tools, ingredients, and techniques, these pioneers create, and sometimes revamp, dishes that respond to specific desires and serve up an original encounter with gastronomic practice.From the seemingly mundane to the food fantastic-from grilled cheese sandwiches, pizzas, and soft-boiled eggs to Turkish ice cream, sugar ; glasses, and jellified beads-the essays in The Kitchen as Laboratory cover a range of creations and their history and culture. They consider the significance of an eater's background and dining atmosphere and the importance of a chef's methods, as well as the strategies used to create a great diversity of foods and dishes. This collection will delight experts and amateurs alike, especially as restaurants rely more on science-based cooking and recreational cooks increasingly explore the physics and chemistry behind their art. Contributors end each essay with their personal thoughts on food, cooking, and science, offering rare insight into a professional's passion for playing with food.