Ercp: The Fundamentals

ERCP: The Fundamentals 2E   Edited by Peter Cotton, Professor of Medicine, Digestive Disease Center, Medical University of South Carolina, Charleston, USA Joseph Leung, Professor of Medicine at the University of California, Davis School of Medicine and Chief of Gastroenterology, VA Northern California Health Care System, USA.   Authored by the very best , this is the perfect ‘how–to’ guide to mastering a crucial yet complex gastro–intestinal procedure.    Peter Cotton and Joseph Leung have once again assembled many of the world’s leading experts in this field to provide clear and concise guidance.   The book is structured in two main parts. There are chapters on “How to do” all of the specific manoeuvres, followed by chapters on “When to do” them (and when not to).    Key highlights include: Full coverage of the entire range of both standard and advanced techniques, using a highly practical approach. Strong focus on patient education, safety and minimizing risks. 24 outstanding procedural videos of the experts performing ERCP, ideal for improving best practice techniques. Over 250 excellent illustrative photos, x–rays, and anatomical drawings.  ‘Tips and tricks’ and key points throughout, to aid rapid understanding. Reference to the latest ASGE, ACG, ASG and UEGW guidelines throughout. New to this second edition are a host of new topics, including: simulation training; formal credentialing and certification;  wire guided cannulation techniques; pancreatic stenting; short wire technology; cholangioscopy; plastic versus metal stents; radiofrequency ablation; sphincter manometry; and ERCP in acute pancreatitis.   Brought to you by world pioneers in endoscopy, ERCP: The Fundamentals 2E is an essential purchase for gastroenterologists and endoscopists of all levels.     Related titles   Cotton and Williams′ Practical Gastrointestinal Endoscopy, 7 th Edition , Haycock, ISBN 9781118406465   Gastrointestinal Endoscopy in the Cancer Patient , Deutsch,  ISBN 9780470672464     Website www.wiley.com/go/gastro