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Author: Jonathan M. Tisch Publisher: John Wiley & Sons ISBN: 0470134097 Category : Business & Economics Languages : en Pages : 272
Book Description
Praise for Chocolates on the Pillow Aren't Enough "Jonathan recognizes that in today's Internet-fed, savvy-consumer world, it is the people-to-people connections, regardless of price point, that differentiate a customer's experience. Gimmicks come and go, but without sincere and caring people delivering the overall experience, from start to finish, well, it's true--chocolates on the pillow are not enough. A great read!" —David Neeleman, founder and CEO, JetBlue Airways Corporation "If you don't work for your customer, you're not doing your job. Who better to turn to for lessons in great customer experiences than Jonathan Tisch? He has long been one of the most respected leaders in travel and hospitality, and when it comes to treating all customers like guests, to put it simply, he gets it. And then some." —Millard S. Drexler, Chairman and CEO, J. Crew Group "What brings customers back to my restaurants? Why do viewers watch my TV show? It's more than Bam! It's delivering a kicked-up customer experience. Tisch is the guy who knows how to do this best. His book gives the inside scoop on how to excite your customers and bring 'em back for more." —Emeril Lagasse "Attention to detail, passion, and dedication are a few of the things that made me successful as an athlete. Jonathan knows that by doing the same in business, you maximize the customer's experience and outscore the competition." —Tiki Barber
Author: Jonathan M. Tisch Publisher: John Wiley & Sons ISBN: 0470134097 Category : Business & Economics Languages : en Pages : 272
Book Description
Praise for Chocolates on the Pillow Aren't Enough "Jonathan recognizes that in today's Internet-fed, savvy-consumer world, it is the people-to-people connections, regardless of price point, that differentiate a customer's experience. Gimmicks come and go, but without sincere and caring people delivering the overall experience, from start to finish, well, it's true--chocolates on the pillow are not enough. A great read!" —David Neeleman, founder and CEO, JetBlue Airways Corporation "If you don't work for your customer, you're not doing your job. Who better to turn to for lessons in great customer experiences than Jonathan Tisch? He has long been one of the most respected leaders in travel and hospitality, and when it comes to treating all customers like guests, to put it simply, he gets it. And then some." —Millard S. Drexler, Chairman and CEO, J. Crew Group "What brings customers back to my restaurants? Why do viewers watch my TV show? It's more than Bam! It's delivering a kicked-up customer experience. Tisch is the guy who knows how to do this best. His book gives the inside scoop on how to excite your customers and bring 'em back for more." —Emeril Lagasse "Attention to detail, passion, and dedication are a few of the things that made me successful as an athlete. Jonathan knows that by doing the same in business, you maximize the customer's experience and outscore the competition." —Tiki Barber
Author: Nina Harrington Publisher: Harlequin ISBN: 1460300785 Category : Fiction Languages : en Pages : 187
Book Description
A shared passion for…chocolate! One taste of Daisy Flynn's delicious confectionery and Max Treveleyn is hooked! This quirky chocolatier is just the person to showcase the cocoa from his plantation. Daisy jumps on the idea—she's always dreamed of having her own chocolate shop, and with Max's offer, that dream can become a reality. But Daisy finds sexy single dad Max very distracting! Keeping focused on work isn't easy. But Daisy has learned the hard way that she's safer indulging in chocolate than in relationships. She mustn't be tempted by something even sweeter….
Author: Chris Skellett Publisher: Exisle Publishing ISBN: 1921497173 Category : Psychology Languages : en Pages : 242
Book Description
Happiness is such a simple, unifying concept. We all want to be happy. We all want to die happy. But do we really know what happiness is? Do we really understand its complexity? Does 'pure joy' lie on the same continuum as a 'quiet satisfaction'? And does happiness in itself lead us to live a fulfilling life? This book helps us to discriminate clearly between two fundamental types of happiness. It helps us to know ourselves better, and to make active choices towards a more fulfilling life. The central theme here is that the simple concept of plain 'Happiness' is not enough. Instead, complete happiness is to be found by blending feelings of sensory pleasure with feelings of satisfaction through achievement. We learn to balance the excitable pleasure of the moment with the deeper satisfaction of achieving our established goals in life. If we can establish a healthy balance between Pleasure and Achievement for ourselves, then we learn to live a fulfilling life. And by applying the Pleasure/Achievement Principle to the lifestyle decisions that we make, we will learn to experience a far deeper sense of personal fulfillment in our lives.
Author: J. Kenji López-Alt Publisher: W. W. Norton & Company ISBN: 0393249867 Category : Cooking Languages : en Pages : 1645
Book Description
A New York Times Bestseller Winner of the James Beard Award for General Cooking and the IACP Cookbook of the Year Award "The one book you must have, no matter what you’re planning to cook or where your skill level falls."—New York Times Book Review Ever wondered how to pan-fry a steak with a charred crust and an interior that's perfectly medium-rare from edge to edge when you cut into it? How to make homemade mac 'n' cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far tastier? How to roast a succulent, moist turkey (forget about brining!)—and use a foolproof method that works every time? As Serious Eats's culinary nerd-in-residence, J. Kenji López-Alt has pondered all these questions and more. In The Food Lab, Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods don’t work that well, and home cooks can achieve far better results using new—but simple—techniques. In hundreds of easy-to-make recipes with over 1,000 full-color images, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.
Author: Stephen Beckett Publisher: Royal Society of Chemistry ISBN: 1847552145 Category : Technology & Engineering Languages : en Pages : 191
Book Description
Chocolate is available to today's consumers in a variety of colours, shapes and textures. But how many of us, as we savour our favourite brand, consider the science that has gone into its manufacture? This book describes the complete chocolate making process, from the growing of the beans to the sale in the shops. The Science of Chocolate first describes the history of this intriguing substance. Subsequent chapters cover the ingredients and processing techniques, enabling the reader to discover not only how confectionery is made but also how basic science plays a vital role with coverage of scientific principles such as latent and specific heat, Maillard reactions and enzyme processes. There is also discussion of the monitoring and controlling of the production process, and the importance, and variety, of the packaging used today. A series of experiments, which can be adapted to suit students of almost any age, is included to demonstrate the physical, chemical or mathematical principles involved. Ideal for those studying food science or about to join the confectionery industry, this mouth-watering title will also be of interest to anyone with a desire to know more about the production of the world's favourite confectionery.
Author: Jeanne Bourin Publisher: Rizzoli Publications ISBN: 2080202464 Category : Cooking Languages : en Pages : 0
Book Description
Based on the original Flammarion title, The Book of Chocolate, this lavishly illustrated book, now edited and brought up to date, takes readers on a journey through the history and production of the world's most seductive confection: chocolate. Learn how the cocoa bean, first enjoyed by the Aztecs, has traveled around the globe to produce endless variations of chocolate. Through the eyes of food critics, chefs, journalists, and historians, this book explores the rich history of chocolate, along with a modern-day investigation of its many flavors and forms. A list of tantalizing recipes and a guide to the finest purveyors of chocolate worldwide make this volume indispensable to chocolate lovers everywhere. If the list of recipes is not enough to bring out the chocoholic in you, just look at the delicious illustrations, specially commissioned photographs, rare vintage posters, and fine paintings all in honor of this favorite confection.
Author: David Lebovitz Publisher: Ten Speed Press ISBN: 1580084958 Category : Cooking Languages : en Pages : 178
Book Description
A compact connoisseur's guide, with recipes, to today's cutting-edge array of chocolates and chocolate makers from former Chez Panisse pastry chef David Lebovitz. In this compact volume, David Lebovitz gives a succinct cacao botany lesson, explains the process of chocolate making, runs through chocolate terminology and types, presents information on health benefits, offers an evaluating and buying primer, profiles the world's top chocolate makers and chocolatiers (with a whole chapter dedicated to Paris alone!), and shares dozens of little-known factoids in sidebars throughout the book. The Great Book of Chocolate includes more than 50 location and food photographs, and features more than 30 of Lebovitz's favorite chocolate recipes‚ from Black-Bottom Cupcakes to Homemade Rocky Road Candy, Orange and Rum Chocolate Mousse Cake to Double Chocolate Chip Espresso Cookies. His extensive resource section (with websites for international ordering) can bring the world's best chocolate to every door. A self-avowed chocoholic, Lebovitz nibbles chocolate every day‚ and with The Great Book of Chocolate in hand, he figures the rest of us will too.
Author: Joanne Harris Publisher: Random House ISBN: 1448170079 Category : Cooking Languages : en Pages : 270
Book Description
Try me . . . test me . . . taste me . . . Joanne Harris’s Chocolat trilogy has tantalized readers with its sensuous descriptions of chocolate since it was first published. Now, to celebrate the much-loved story of Vianne Rocher’s deliciously decadent chocolaterie, Joanne Harris and Fran Warde have created the ultimate book of chocolate lore and recipes from around the world, bringing a touch of magic to your kitchen.
Author: Jonathan M. Tisch
Author: Jonathan M. Tisch
Author: Nina Harrington
Author: Chris Skellett
Author: J. Kenji López-Alt
Author: Stephen Beckett
Author: Jeanne Bourin
Author: David Lebovitz
Author: Joanne Harris
Author: 
Author: United States Department of the Army