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Author: Gilda T. D'Agostino Publisher: Paulist Press ISBN: 9781929039296 Category : Biography & Autobiography Languages : en Pages : 188
Book Description
On July 16, 1973 the unthinkable happened. Handsome, athletic, intelligent 18 year-old Rick D?Agostino dove into the swimming pool and became an instant quadriplegic. For his mother, Gilda, and the rest of the family it was as if the world had come to an end. A bright future had become dark. As Rick's family sobbed, they could not know what the future held. Instead of an end, the injury marked the beginning of a remarkable new life for the D?Agostinos. This is the story of how one family refused to be defeated by tragedy. And most of all, it is a mother's account of how her son triumphed over terrible adversity and in so doing gave new meaning to the old adage: ?Where there's life, there's hope.
Author: Gilda T. D'Agostino Publisher: Paulist Press ISBN: 9781929039296 Category : Biography & Autobiography Languages : en Pages : 188
Book Description
On July 16, 1973 the unthinkable happened. Handsome, athletic, intelligent 18 year-old Rick D?Agostino dove into the swimming pool and became an instant quadriplegic. For his mother, Gilda, and the rest of the family it was as if the world had come to an end. A bright future had become dark. As Rick's family sobbed, they could not know what the future held. Instead of an end, the injury marked the beginning of a remarkable new life for the D?Agostinos. This is the story of how one family refused to be defeated by tragedy. And most of all, it is a mother's account of how her son triumphed over terrible adversity and in so doing gave new meaning to the old adage: ?Where there's life, there's hope.
Author: Bill Schaninger Publisher: Harvard Business Press ISBN: 1647824869 Category : Business & Economics Languages : en Pages : 146
Book Description
If you're thinking of cutting your midlevel managers in the new world of work, think again. "Middle manager." The term evokes a bygone industrial era in which managers functioned like cogs in a vast bureaucratic machine. In recent decades, midlevel managers became a favorite target for the chopping block—underappreciated, often considered a superfluous layer of the organization. Not only does this outdated perspective need to change, but the future demands it. In Power to the Middle, McKinsey thought leaders Bill Schaninger, Bryan Hancock, and Emily Field call for a profound reimagining of managers and their roles. They explain how middle managers are uniquely positioned close to the ground but with a crucial connection to company strategy, enabling them to guide their organizations through periods of rapid and complex change, as well as to help shape the new world of work. The authors compellingly illustrate this deep shift in the workplace, showing how: Managers are the key to winning the war for talent, which requires strong people skills to attract and retain the best talent. Managers must shift from merely enforcing rules to challenging them, serving as critical stopgaps for rules that are ineffective or obsolete. Crucially, good managers must not be promoted out of their jobs. Instead, their title and compensation should reflect their high value and allow them to advance within their roles. With rich stories and cutting-edge research, Power to the Middle offers a new model for companies to radically alter the way they hire, train, and reward their midlevel managers—their most valuable asset.
Author: America's Test Kitchen Publisher: America's Test Kitchen ISBN: 1940352541 Category : Cooking Languages : en Pages : 465
Book Description
Part field guide to grilling and barbecuing and part cookbook, Master of the Grill features a wide variety of kitchen-tested recipes for meat, poultry, seafood, vegetables, pizza, and more. These are the recipes everyone should know how to make— the juiciest burgers, barbecue chicken that’s moist not tough, tender grill-smoked pork ribs, the greatest steak (and grilled potatoes to serve alongside). Regional specialties are included, too—learn how to make Cowboy Steaks, Alabama BBQ Chicken, and Kansas City Sticky Ribs. Colorful photography captures the beauty of the recipes and step-by-step shots guide you through everything you need to know. A section on grilling essentials covers the pros and cons of gas and charcoal grills and which might be right for you, as well as the tools you’ll use with them— such as grill brushes, tongs, vegetable baskets, and wood chips and chunks.
Author: Steven Raichlen Publisher: Workman Publishing Company ISBN: 0761164472 Category : Cooking Languages : en Pages : 657
Book Description
The most ambitious book yet by America’s bestselling, award-winning grill expert whose Barbecue! Bible books have over 4 million copies in print. Setting out—again—on the barbecue trail four years ago, Steven Raichlen visited 60 countries—yes, 60 countries—and collected 309 of the tastiest, most tantalizing, easy-to-make, and guaranteed-to-wow recipes from every corner of the globe. Welcome to Planet Barbecue, the book that will take America’s passionate, obsessive, smoke-crazed live-fire cooks to the next level. Planet Barbecue, with full-color photographs throughout, is an unprecedented marriage of food and culture. Here, for example, is how the world does pork: in the Puerto Rican countryside cooks make Lechon Asado—stud a pork shoulder with garlic and oregano, baste it with annatto oil, and spit-roast it. From the Rhine-Palatine region of Germany comes Spiessbraten, thick pork steaks seasoned with nutmeg and grilled over a low, smoky fire. From Seoul, South Korea, Sam Gyeop Sal—grilled sliced pork belly. From Montevideo, Uruguay, Bandiola—butterflied pork loin stuffed with ham, cheese, bacon, and peppers. From Cape Town, South Africa, Sosaties—pork kebabs with dried apricots and curry. And so it goes for beef, fish, vegetables, shellfish—says Steven, "Everything tastes better grilled." In addition to the recipes the book showcases inventive ways to use the grill: Australia's Lamb on a Shovel, Bogota's Lomo al Trapo (Salt-Crusted Beef Tenderloin Grilled in Cloth), and from the Charantes region of France, Eclade de Moules—Mussels Grilled on Pine Needles. Do try this at home. What a planet—what a book.
Author: Marina Budhos Publisher: Simon and Schuster ISBN: 1442406100 Category : Young Adult Fiction Languages : en Pages : 306
Book Description
Jaya is from Trinidad, Maria is from Mexico, and Lola is from Slovakia. The girls couldn’t be more different, except for two things: They’re all the daughters of maids and nannies in their prosperous suburban town of Meadowbrook, and they all long to fit in and succeed among their more privileged peers. But when Jaya’s mother is accused of stealing some valuable jewelry from her employer, the seemingly liberal town of Meadowbrook becomes a place of ugly tensions and racism, and the girls’ friendship threatens to buckle under the strain. Once again, Marina Budhos has written a thoughtful and ambitious novel about class and the cultural differences that can both divide and unite.
Author: Colleen Sell Publisher: Simon and Schuster ISBN: 1440506949 Category : Self-Help Languages : en Pages : 218
Book Description
He gave you your eye color, your love of old movies, and the inspiration for countless inside jokes that only a father can appreciate. He's your Dad. A Cup of Comfort for Fathers celebrates the indescribable link between father and child through fifty stirring stories written by, for, and in tribute to dads. From a young father still figuring out his role in his new baby's life to an adult son recounting memories of his long passed-away dad, this collection gives fathers, sons, and daughters countless laughs as well as the opportunity to reflect on your own cherished moments. Any man can be a father. It takes someone special to be a dad.
Author: Devin Alexander Publisher: Rodale Books ISBN: 1609616693 Category : Cooking Languages : en Pages : 242
Book Description
Indulge your fast food cravings without guilt—with recipes that deliver the same great taste without putting your health at risk or inches on your hips Americans all want to "eat healthy," but when they yearn for the fast foods they love, what they want most are the fabulous flavors that have made them favorites in the first place. That's what makes this collection of recipe makeovers so exceptional. Los Angeles food writer, chef, and caterer Devin Alexander specializes in low-fat, high-flavor, scrumptious cuisine. In Fast Food Fix, she shows the reader how to transform 75 fast food favorites into healthier versions that are even more flavorful than the originals. Fast Food Fix: • demystifies the special seasonings and secret sauces of choice fast foods—showing how to reproduce their flavors quickly and easily from common ingredients • teaches how to lighten many dishes with new cooking techniques, such as the oven-frying method that yields incredibly crunchy popcorn chicken with 35 fewer fat grams than the original version from KFC • reveals simplified cooking methods that save time in the kitchen, proving that "fast food" can still be fast even when prepared at home For Americans hooked on fast food flavors, these recipe makeovers by a chef with an impressive repertoire of culinary tricks will quickly become a kitchen staple.
Author: Eric Fontana Publisher: ISBN: Category : Languages : en Pages : 383
Book Description
No matter where you are in the Pittsburgh region, if you're hungry, Eric's got you covered! Restaurant Gems of Pittsburgh is jam-packed with some of the best places to grab a bite in Pittsburgh and surrounding counties. This selection of restaurants has been hand-picked to feature places where you will get the best flavor, bang-for-your-buck, and a happy stomach. This book is organized by county so you can easily find places to eat near you no matter where you are. Or, challenge yourself to explore a new restaurant each time you go out to eat or order takeout. You won't go wrong with any of the amazing spots featured here. Plus, you get a sneak peek behind the scenes in many of these reviews as Eric has chatted with the owners to get their perspective and their heart on serving up some of the best eats in the area. If you're looking for delicious homemade dishes that don't break the bank, then browse the selection in Restaurant Gems of Pittsburgh and dig in!
Author: W.R. Park Publisher: Speaking Volumes ISBN: 1645408078 Category : Fiction Languages : en Pages : 297
Book Description
The Shadow Master (a.k.a. Overlay) Armageddon is coming and only one man can stop it! Defense ministers in Arab nations are systematically assassinated. All eyes stare suspiciously at Israel. The Middle East is a powder keg ready to explode. Only a handful of covert U.S. government officials are aware that the heads of Russia and China are targeted next—and that the elderly and senile American ex-President is responsible. Rance Colby, the man who never existed–presumed dead—and torn by internal demons, enlists the only men he can trust . . . the Chairman of The Joint Chiefs and the highest ranking Russian General . . . to aid him in stopping the real brains behind the assassinations and to help kidnap the Russian president without him realizing he was kidnaped. Rance is aware of the thin sheet of plastic called an overlay. When placed over the map of the Middle East, it pinpoints the countries scheduled for assassinations. Trapped in the Great Khufu Pyramid, blown up on an isolated Greek island, attacked repeatedly by assassins, kidnapping the Russian President—Rance’s life hangs in the balance in the icy waters below Norway’s Pulpit Rock—Rance and his team provide all the ingredients of an intriguing international political suspense-thriller with general mass appeal.
Author: Andrew Friedman Publisher: HarperCollins ISBN: 0062225871 Category : Cooking Languages : en Pages : 571
Book Description
An all-access history of the evolution of the American restaurant chef Chefs, Drugs and Rock & Roll transports readers back in time to witness the remarkable evolution of the American restaurant chef in the 1970s and '80s. Taking a rare, coast-to-coast perspective, Andrew Friedman goes inside Chez Panisse and other Bay Area restaurants to show how the politically charged backdrop of Berkeley helped draw new talent to the profession; into the historically underrated community of Los Angeles chefs, including a young Wolfgang Puck and future stars such as Susan Feniger, Mary Sue Milliken, and Nancy Silverton; and into the clash of cultures between established French chefs in New York City and the American game changers behind The Quilted Giraffe, The River Cafe, and other East Coast establishments. We also meet young cooks of the time such as Tom Colicchio and Emeril Lagasse who went on to become household names in their own right. Along the way, the chefs, their struggles, their cliques, and, of course, their restaurants are brought to life in vivid detail. As the '80's unspool, we see the profession evolve as American masters like Thomas Keller rise, and watch the genesis of a “chef nation” as these culinary pioneers crisscross the country to open restaurants and collaborate on special events, and legendary hangouts like Blue Ribbon become social focal points, all as the industry-altering Food Network shimmers on the horizon. Told largely in the words of the people who lived it, as captured in more than two hundred author interviews with writers like Ruch Reichl and legends like Jeremiah Tower, Alice Waters, Jonathan Waxman, and Barry Wine, Chefs, Drugs and Rock & Roll treats readers to an unparalleled 360-degree re-creation of the business and the times through the perspectives not only of the groundbreaking chefs but also of line cooks, front-of-house personnel, investors, and critics who had front-row seats to this extraordinary transformation.
Author: Gilda T. D'Agostino
Author: Gilda T. D'Agostino
Author: Bill Schaninger
Author: America's Test Kitchen
Author: Steven Raichlen
Author: Marina Budhos
Author: Colleen Sell
Author: Devin Alexander
Author: Eric Fontana
Author: W.R. Park
Author: Andrew Friedman