Minimally invasive surgery (MIS) is an approach to surgery that minimises cutting through the skin and tissues. Surgeons use MIS techniques and technology to cause as little trauma as possible during a procedure. Smaller cuts reduce the potential for pain, complications and recovery time.



Laparoscopic, endoscopic and robotic procedures are all types of minimally invasive surgery.



Comprising more than 1500 pages, this two-volume set is a complete guide to laparoscopic, endoscopic and robotic surgical procedures. 



Divided into six sections, the book begins with an introduction to the types, basic principles and equipment for minimally invasive surgery.



Each of the remaining sections covers operative procedures for different sections of the gastrointestinal system – oesophagus, stomach and small intestine; colon, rectum and anal canal; liver, biliary tract, pancreas, and spleen; bariatrics and metabolic surgery; and abdominal wall hernia.



Each chapter provides step by step detail on a different procedure, assisted by illustrative figures and useful tables.   



Access to demonstrative videos illustrating surgical procedures is included with the book.