Build Bath & Shower

Whirlpool bathtubs are a perennial favorite for new homes and remodeling projects alike . And while not particularly difficult to install, they do involve some procedures uniquely their own. While whirlpool tubs are available as a tub/shower combination, which comprise a fiberglass bathtub with a three- sided shower enclosure , you’ll find the biggest selection is in bathtubs by themselves. Most of the tubs are designed for platform mounting, meaning that they are open and unfinished on all four sides and are installed by placing them into a site- built wooden platform . Some types of tubs also have an optional finished front panel , allowing the tub to be mounted into a three-sided alcove like a conventional bathtub and have the finished panel facing into the room. Platform installation To install a platform- mounted whirlpool tub , you first need to construct the platform. There is no set way of doing this, as sizes, configurations and on-site conditions will vary widely. You’ll nee...

Bath ranked UK 's most productive technology cluster" /> Related Stories Bristol and Bath is one of the leading centres in the UK for technology businesses , according to a new report. And it’s the cluster of technology companies here is helping grow the region’s economy. That verdict comes from a Tech City UK and Nesta report published today . Nick Sturge, of director of Engine Shed, which is home to many tech companies in Bristol, thinks the study is a glowing endorement of the impact the sector is making on the region. “ Tech Nation 2016 shows that digital tech businesses are helping power the economic growth of Bristol and Bath," he said. “Our specialisms in digital advertising, cloud, gaming, software development and telecommunications are developing the cluster a nationwide reputation for digital excellence. “As digital tech businesses are now enabling disruption across a wide range of traditionally non-digital industries will ensure the continued success an...

Bruno Goussault, 63, is both a scientist and an economist. He has been training chefs like Fabio Trabocchi at the Ritz-Carlton and Michel Richard at Citronelle, both in Washington, Dan Barber at Blue Hill in New York and Daniel Boulud at Daniel, also in New York, not only how to use sous vide but also to understand the science behind it. Where Escoffier organized the way chefs cook, dividing the professional kitchen into stations (sauces, cold foods, sautéing, pastry), Goussault has reprogrammed their approach to temperature, technique and taste -- their fundamental understanding of cooking. At Charlie Trotter's in Chicago, the intense heat and scrape of pans against the stove is giving way to an almost placid atmosphere, the barely audible hum of water baths that run 24 hours a day. Dufresne, the chef at the innovative Manhattan restaurant WD -50, calls Goussault's contribution to cooking "monumental." The advancements he has made are on par with the invention of t...