Understanding human nature is a problem that people havebeen trying to solve throughout the ages. Almost everyonewould like to have an understanding of the disposition ofthose about them so as to be able to predict theirbehaviour. This is particularly true for managers. Greatmanagers have a strong desire to understand thetemperament of ......

Eleven Madison Park is one of New York City's most popular fine-dining establishments, where Chef Daniel Humm marries the latest culinary techniques with classical French cuisine. Under the leadership of Executive Chef Daniel Humm and General Manager Will Guidara since 2006, the restaurant has soared to new heights and has become one of the premier dining destinations in the world. Eleven Madison Park: The Cookbook is a sumptuous tribute to the unforgettable experience of dining in the restaurant. The book features more than 125 sophisticated recipes, arranged by season, adapted for the home cook, and accompanied by stunning full-color photographs by Francesco Tonelli.

"This book describes how 25 outstanding leaders used emotional intelligence to deal with critical challenges and opportunities.. The book distills the leaders' experiences into nine strategies that can help any leader or potential leader to be more effective. Each chapter concludes with activities that help readers to apply immediately each of those strategies."--Dust jacket flap.

Why do salespeople frequently fail to execute-even when they know what they should do?

This is the first study to apply a broad range of theory to contemporary film. With dazzling insight and critical aplomb Maggie Humm highlights and explains feminist issues and offers a fascinating array of original film analyses.

From the authors of the acclaimed cookbooks Eleven Madison Park and I Love New York comes this uniquely packaged cookbook, featuring recipes from the wildly popular restaurant and, as an added surprise, a hidden back panel that opens to reveal a separate cocktail book. Chef Daniel Humm and his business partner Will Guidara are the proprietors of two of New York's most beloved and pioneering restaurants: Eleven Madison Park and The NoMad. Their team is known not only for its perfectly executed, innovative cooking, but also for creating extraordinary, genre-defying dining experiences. The NoMad Cookbook translates the unparalleled and often surprising food and drink of the restaurant into book form. What appears to be a traditional cookbook is in fact two books in one: upon opening, readers discover that the back half contains false pages in which a smaller cocktail recipe book is hidden. The result is a wonderfully unexpected collection of both sweet and savory food recipes and cocktail recipes, with the lush photography by Francesco Tonelli and impeccable style for which the authors are known. The NoMad Cookbook promises to be a reading experience like no other, and will be the holiday gift of the year for the foodie who has everything.

This major textbook for women's studies provides an excellent and wide-ranging introduction to feminist ideas and perspectives on issues such as the family, sexuality, work, education, patriarchy, race, language, culture and representation. It brings together over seventy key excerpts.

Includes eight new chapters All original chapters have been updated New contributors have been invited to write about newer ideas and developments within the field 15 chapters are dedicated to applications of CBT interventions for specific issues, such as depressive disorders, selective mutism, developmental disabilities, and military children and families Includes contributions from forward-thinking, established professionals in the field whose writing represents the state-of-the-art in CBT interventions in educational settings New additions to the book include addressing issues of cyber-bullying, parent and school consultation, and the need for research and case study

Royal Academy, London 1919: Lily has put her student days in St. Ives, Cornwall, behind her—a time when her substitute mother, Mrs. Ramsay, seemingly disliked Lily’s portrait of her and Louis Grier, her tutor, never seduced her as she hoped he would. In the years since, she’s been a suffragette and a nurse in WWI, and now she’s a successful artist with a painting displayed at the Royal Academy. Then Louis appears at the exhibition with the news that Mrs. Ramsay has died under suspicious circumstances. Talking to Louis, Lily realizes two things: 1) she must find out more about her beloved Mrs. Ramsay’s death (and her sometimes-violent husband, Mr. Ramsay), and 2) She still loves Louis. Set between 1900 and 1919 in picturesque Cornwall and war-blasted London, Talland House takes Lily Briscoe from the pages of Virginia Woolf’s To the Lighthouse and tells her story outside the confines of Woolf’s novel—as a student in 1900, as a young woman becoming a professional artist, her loves and friendships, mourning her dead mother, and solving the mystery of her friend Mrs. Ramsay’s sudden death. Talland House is both a story for our present time, exploring the tensions women experience between their public careers and private loves, and a story of a specific moment in our past—a time when women first began to be truly independent.

Pat LaFrieda, the third generation butcher and owner of America’s premier meatpacking business, presents the ultimate book of everything meat, with more than seventy-five mouthwatering recipes for beef, pork, lamb, veal, and poultry. For true meat lovers, a beautifully prepared cut of beef, pork, lamb, veal, or poultry is not just the center of the meal, it is the reason for eating. No one understands meat’s seductive hold on our palates better than America’s premier butcher, Pat LaFrieda. In Meat: Everything You Need to Know, he passionately explains the best and most flavorful cuts to purchase (some of them surprisingly inexpensive or unknown) and shares delicious recipes and meticulous techniques, all with the knowledge that comes from a fourth generation butcher. If you have ever wondered what makes the meat in America’s finest restaurants so delectable, LaFrieda—the butcher to the country’s greatest chefs—has the answers, and the philosophy behind it. In seventy-five recipes—some of them decades-old LaFrieda family favorites, some from New York City’s best restaurateurs, including Lidia Bastianich, Josh Capon, Mike Toscano, and Jimmy Bradley—the special characteristics of each type of meat comes into exquisite focus. Pat’s signature meat selections have inspired famous chefs, and now Meat brings home cooks the opportunity to make similar mouthwatering recipes including multiple LaFrieda Custom Burger Blends, Whole Shank Osso Bucco, Tuscan Fried Chicken with Lemon, Crown Pork Roast with Pineapple Bread Stuffing, Frenched Chop with Red Onion Soubise, Beef Wellington with Mushroom Cream Sauce, and Chipotle-Braised Tomahawk Short Ribs, along with many more. Step-by-step photographs make tricky operations like butterflying a veal chop or tying a crown roast easy even for beginners; beautiful double-page photographic diagrams show more clearly than any previous book where different cuts come from on the animal; and advice on necessary equipment, butcher’s notes, and glorious full-color photographs of the dishes complete this magnificent and comprehensive feast for the senses. Throughout the pages of Meat, Pat LaFrieda’s interwoven tales of life in the meatpacking business and heartwarming personal reminiscences celebrate his family’s century of devotion to their calling and are a tribute to a veritable New York City institution. Pat’s reverence and passion for his subject both teach and inspire.