Kirk's Basic Surgical Techniques provides a foundation on surgical technique to ensure operational success. Covering the basic techniques that every surgeon needs to know, across all specialties and subspecialties. Comprehenisvely reviewing the full range of surgical skills this book provides guidance on key operative skills, managing different situations, and handling the patient - all with clear ‘how-to’ explanations of each technique. This eighth edition has been thoroughly revised by Fiona Myint, a Consultant Vascular Surgeon at the Royal Free Hospital and Professor of Surgical Education at UCL. It maintains the clear, instructive style of its highly respected original author Professor R. M. Kirk.
Provides guidance on the full range of surgical techniques and skills required by all trainee surgeons
Concentrates on the main principles behind the use of surgical techniques
Key points boxes provide hints and tips to reinforce the main aspects of each technique
Provides guidance on the full range of surgical techniques and skills required by all trainee surgeons
Concentrates on the main principles behind the use of surgical techniques
Key points boxes provide hints and tips to reinforce the main aspects of each technique
Indice testuale
1. Handling yourself
2. Handling instruments
3. Handling threads
4. Handling ducts and cavities
5. Handling blood vessels
6. Handling skin
7. Handling connective and soft tissues
8. Handling bone and joints
9. Handling dissection
10. Handling bleeding
11. Handling drains
12. Handling infection
13. Handling minimal access surgery
14. Handling the patient
15. Handling craft skills
16. Handling dressings
17. Handling your team
2. Handling instruments
3. Handling threads
4. Handling ducts and cavities
5. Handling blood vessels
6. Handling skin
7. Handling connective and soft tissues
8. Handling bone and joints
9. Handling dissection
10. Handling bleeding
11. Handling drains
12. Handling infection
13. Handling minimal access surgery
14. Handling the patient
15. Handling craft skills
16. Handling dressings
17. Handling your team
