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Author: Summer Citrus Books Publisher: ISBN: 9781072103479 Category : Languages : en Pages : 122
Book Description
Composition notebook, diary and journal This amazing journal provides plenty of room for writing, sketching, or taking note of favorite's quotes and poems.
Author: Summer Citrus Books Publisher: ISBN: 9781072103479 Category : Languages : en Pages : 122
Book Description
Composition notebook, diary and journal This amazing journal provides plenty of room for writing, sketching, or taking note of favorite's quotes and poems.
Author: Laura Huang Publisher: Penguin ISBN: 0525540814 Category : Business & Economics Languages : en Pages : 274
Book Description
Laura Huang, an award-winning Harvard Business School professor, shows that success is about gaining an edge: that elusive quality that gives you an upper hand and attracts attention and support. Some people seem to naturally have it. Now, Huang teaches the rest of us how to create our own from the challenges and biases we think hold us back, and turning them to work in our favor. How do you find a competitive edge when the obstacles feel insurmountable? How do you get people to take you seriously when they're predisposed not to, and perhaps have already written you off? Laura Huang has come up against that problem many times--and so has anyone who's ever felt out of place or underestimated. Many of us sit back quietly, hoping that our hard work and effort will speak for itself. Or we try to force ourselves into the mold of who we think is "successful," stifling the creativity and charm that makes us unique and memorable. In Edge, Huang offers a different approach. She argues that success is rarely just about the quality of our ideas, credentials, and skills, or our effort. Instead, achieving success hinges on how well we shape others' perceptions--of our strengths, certainly, but also our flaws. It's about creating our own edge by confronting the factors that seem like shortcomings and turning them into assets that make others take notice. Huang draws from her groundbreaking research on entrepreneurial intuition, persuasion, and implicit decision-making, to impart her profound findings and share stories of previously-overlooked Olympians, assistants-turned-executives, and flailing companies that made momentous turnarounds. Through her deeply-researched framework, Huang shows how we can turn weaknesses into strengths and create an edge in any situation. She explains how an entrepreneur scored a massive investment despite initially being disparaged for his foreign accent, and how a first-time political candidate overcame voters' doubts about his physical disabilities. Edge shows that success is about knowing who you are and using that knowledge unapologetically and strategically. This book will teach you how to find your unique edge and keep it sharp.
Author: Deb Perelman Publisher: Knopf ISBN: 0307961060 Category : Cooking Languages : en Pages : 696
Book Description
NEW YORK TIMES BEST SELLER • Celebrated food blogger and best-selling cookbook author Deb Perelman knows just the thing for a Tuesday night, or your most special occasion—from salads and slaws that make perfect side dishes (or a full meal) to savory tarts and galettes; from Mushroom Bourguignon to Chocolate Hazelnut Crepe. “Innovative, creative, and effortlessly funny." —Cooking Light Deb Perelman loves to cook. She isn’t a chef or a restaurant owner—she’s never even waitressed. Cooking in her tiny Manhattan kitchen was, at least at first, for special occasions—and, too often, an unnecessarily daunting venture. Deb found herself overwhelmed by the number of recipes available to her. Have you ever searched for the perfect birthday cake on Google? You’ll get more than three million results. Where do you start? What if you pick a recipe that’s downright bad? With the same warmth, candor, and can-do spirit her award-winning blog, Smitten Kitchen, is known for, here Deb presents more than 100 recipes—almost entirely new, plus a few favorites from the site—that guarantee delicious results every time. Gorgeously illustrated with hundreds of her beautiful color photographs, The Smitten Kitchen Cookbook is all about approachable, uncompromised home cooking. Here you’ll find better uses for your favorite vegetables: asparagus blanketing a pizza; ratatouille dressing up a sandwich; cauliflower masquerading as pesto. These are recipes you’ll bookmark and use so often they become your own, recipes you’ll slip to a friend who wants to impress her new in-laws, and recipes with simple ingredients that yield amazing results in a minimum amount of time. Deb tells you her favorite summer cocktail; how to lose your fear of cooking for a crowd; and the essential items you need for your own kitchen. From salads and slaws that make perfect side dishes (or a full meal) to savory tarts and galettes; from Mushroom Bourguignon to Chocolate Hazelnut Crepe Cake, Deb knows just the thing for a Tuesday night, or your most special occasion. Look for Deb Perelman’s latest cookbook, Smitten Kitchen Keepers!
Author: Claudia Fleming Publisher: Random House ISBN: 0593132807 Category : Cooking Languages : en Pages : 612
Book Description
A beautiful new edition of “the greatest dessert book in the history of the world” (Bon Appétit), featuring 175 timeless recipes from Gramercy Tavern’s James Beard Award–winning pastry chef. Claudia Fleming is a renowned name in the pastry world, acclaimed for having set an industrywide standard at New York City’s Gramercy Tavern with her James Beard Award–winning desserts. With The Last Course, dessert lovers everywhere will be able to re-create and savor her impressive repertoire at home. Fleming’s desserts have won a range of awards because they embody her philosophy of highly satisfying food without pretension, a perfect balance for home cooks. Using fresh, seasonal ingredients at the peak of their flavor, Fleming creates straightforward yet enchanting desserts that are somehow equal to much more than the sum of their parts. She has an uncanny ability to match contrasting textures, flavors, and temperatures to achieve a perfect result—placing something brittle and crunchy next to something satiny and smooth, and stretching the definition of sweet and savory while retaining an elemental simplicity. The Last Course contains 175 mouthwatering recipes that are organized seasonally by fruits, vegetables, nuts, herbs and flowers, spices, sweet essences, dairy, and chocolate. In the final chapter, Fleming suggests how to combine and assemble desserts from the previous chapters to create the ultimate composed desserts. And each chapter and each composed dessert is paired with a selection of wines. Recipes include Raspberry–Lemon Verbena Meringue Cake, Blueberry–Cream Cheese Tarts with Graham Cracker Crust, Cherry Cheesecake Tart with a Red Wine Glaze, Concord Grape Sorbet, Apple Tarte Tatin, Chestnut Soufflés with Armagnac-Nutmeg Custard Sauce, Buttermilk Panna Cotta with Sauternes Gelée, Warm Chocolate Ganache Cakes, and more. Beautifully illustrated with more than eighty photographs throughout, The Last Course is a timeless, one-of-a-kind collection filled with original recipes that will inspire dessert enthusiasts for years to come. Praise for The Last Course “While I must admit to being particularly partial to Claudia’s Buttermilk Panna Cotta, every dessert in The Last Course made me salivate. Claudia’s inspired recipes are so beautifully transcribed that even the most nervous of home cooks will feel comfortable trying them and will be a four-star chef for the day.”—Daniel Boulud “The Goddess of New American Pastry.”—Elle
Author: Simon Wroe Publisher: Penguin ISBN: 0698136411 Category : Fiction Languages : en Pages : 254
Book Description
Kirkus Review “Arch comedy . . . Dave Eggers channels Anthony Bourdain.” An outrageously funny and original debut set in the fast-paced and treacherous world of a restaurant kitchen Fresh out of university with big dreams, our narrator is determined to escape his past and lead the literary life in London. But soon he is two months behind on rent and forced to take a menial job in the kitchen of The Swan, a gastro-pub with haute cuisine aspirations. Mockingly called “Monocle” by his co-workers for a useless English lit degree, he is thrust into a brutal, chaotic world full of motley characters. There’s the lovably dim pastry chef Dibden; combative Ramilov, who spends a fair bit of time locked in the walk-in fridge for pissing people off; Racist Dave, about whom the less said the better; Camp Charles, the officious head waiter; and Harmony, the only woman in a workplace of raunchy, immature, angry, drug-fueled men. Worst of all is the head chef, Bob, who runs the kitchen with an iron fist and an alarming taste for cruelty. But Monocle’s past is never far away and soon an altogether darker tale unfolds. As the chefs’ dreams of overthrowing Bob become a reality, Monocle’s dead-beat father shows up at his door, asking for help. With The Swan struggling to stay afloat and Monocle’s father dredging up lingering questions from an unhappy childhood, Chop Chop accelerates toward its blackly hilarious, thrilling, and ruthless conclusion.
Author: Caprice Crane Publisher: Feiwel & Friends ISBN: 1250008476 Category : Young Adult Fiction Languages : en Pages : 370
Book Description
High school was pretty much like this huge party I wasn't actually invited to, but I still had to show up to every day. Hailey Harper has always felt invisible. Now her dad has a new job and the family is moving to Hollywood. Just what Hailey needs: starting a new high school. As she's packing, Hailey finds a journal that belonged to her older sister, Noel, who is away at college. Called "How to be a Hater," it's full of info Hailey can really use. Has Hailey found the Bible of Coolness? Will it help her reinvent herself at her new school? Will her crush notice her? Will she and the other Invisibles dethrone the popular mean girls? After all, they deserve it. Don't they? In Confessions of a Hater, Caprice Crane's funny—and deeply felt—observations about high school, bullies, popularity, friendship, and romance will leave teens thinking . . . and talking.
Author: Leo Robitschek Publisher: Ten Speed Press ISBN: 039958269X Category : Cooking Languages : en Pages : 274
Book Description
JAMES BEARD AWARD WINNER • An illustrated collection of nearly 300 cocktail recipes from the award-winning NoMad Bar, with locations in New York, Los Angeles, and Las Vegas. Originally published as a separate book packaged inside The NoMad Cookbook, this revised and stand-alone edition of The NoMad Cocktail Book features more than 100 brand-new recipes (for a total of more than 300 recipes), a service manual explaining the art of drink-making according to the NoMad, and 30 new full-color cocktail illustrations (for a total of more than 80 color and black-and-white illustrations). Organized by type of beverage from aperitifs and classics to light, dark, and soft cocktails and syrups/infusions, this comprehensive guide shares the secrets of bar director Leo Robitschek's award-winning cocktail program. The NoMad Bar celebrates classically focused cocktails, while delving into new arenas such as festive, large-format drinks and a selection of reserve cocktails crafted with rare spirits.
Author: Moritz Thomsen Publisher: University of Washington Press ISBN: 9780295969282 Category : Biography & Autobiography Languages : en Pages : 330
Book Description
At the age of 48, Moritz Thomsen sold his pig farm and joined the Peace Corps. As he tells the story, his awareness of the comic elements in the human situation--including his own--and his ability to convey it in fast-moving, earthy prose have madeLiving Poora classic. "Hilariously funny at times, grimly sad at others and elavened with perceptive insights into the ways of the people and with breathtaking descriptions of the Ecuadorian landscape."-St. Louis Post-Dispatch
Author: Summer Citrus Books
Author: Summer Citrus Books
Author: Laura Huang
Author: Deb Perelman
Author: Claudia Fleming
Author: Eric Schlosser
Author: Simon Wroe
Author: 
Author: Caprice Crane
Author: Leo Robitschek
Author: Moritz Thomsen