Book Description
What does it take to be a leader in a global economy? In the face of the current worldwide economic slump and recent international upheaval, this question has become increasingly difficult to answer. This volume explores the role of leadership in light of globalization and changing economies. With the help of renowned experts like Rosabeth Moss Kanter and C. K. Prahalad, readers will learn how to be strong leaders in an unpredictable world.
Book Description
Business Law: Principles and Cases in the Legal Environment offers students a readable, rigorous, and practical introduction to the real-world of business law. Students receive not only a thorough explanation of the legal and regulatory issues affecting businesses, but also have the opportunity to apply what they learn to real business situations. All chapters contain outlines, summaries, margin notes, and comprehensive question and problem material. The majority of cases and examples are current, condensed, and presented in the language of the court. An interesting feature includes a 'thread case', applying practical applications to a hypothetical business.
Customer Reviews:
Very Impressed!!.......2007-03-09
This book was practically new, and I received it in good condition and in a timely manner!! The price beat out the rest..
Business Law.......2007-02-15
I did not receive the book to review. It was cancelled!!!
I felt so bad about lack of communication concerning shipping and handling. If they need more money for the s/h, they should have been said so, but they quickly cancelled for it. It is not acceptable to me.
Average customer rating:
- solid, comprehensive & comrehensible
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Contemporary Business Law and the Legal Environment: Principles and Cases
M.S., J.D. J. David Reitzel ,
J.D. Ph.D. Gordon B. Severance ,
J.D. Micharl J. Garrison , and
M.B.A., J.D. Ralph D. Davis
Manufacturer: McGraw-Hill Companies
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ASIN: 0070519129 |
Customer Reviews:
solid, comprehensive & comrehensible.......2000-09-05
I've used the book for several years in my Business Law I & II classes. I've found its excerpts from judicial opinions pretty useful. The coverage of topics is quite compehensive, and the authors do a good job of describing the legal principles accurately while still remaining comprehensible.
Book Description
The 2002 edition of The Harvard Business School Guide to Careers in Management Consulting provides invaluable job-search advice for the prospective management consultant. Harvard Business School graduates, students, and faculty reveal firsthand insights into the industry, describe what a consultant's work is really like, outline current industry trends, and offer guidelines for approaching the case-study interview. Also included are profiles of well-known consulting firms, a mailing list of recruiting contacts, and a selective bibliography of relevant books and directories compiled by the Harvard Business School career resources librarian.
The Harvard Business School Guide to Careers in Management Consulting Includes:
*Is a Career in Consulting Right for You?
*Industry Overview
*A Top Consultant's Perspective
*Company Profiles
*Recruiting Contacts
*Preparing for the Case Interview
*Career Resources
*Career Paths in Consulting
*Consulting vs. Investment Banking
*Consulting vs. Operating Management
Customer Reviews:
Geared for neophytes - not a useful publication for most.......2002-05-24
Provides a cursory look at a consultant's life and some of the companies one would normally consider, along with many smaller companies that many people wouldn't have access to. Better information is likely available elsewhere, including the Internet and other publications.
good basics.......2001-10-28
This book asks each of the top consulting firms to answer a set of questions about what their firm is like. As expected, the answers are biased, but still helpful. For a more unbiased insider's view of each firm also try the Vault Guide to the Top 50 Consulting Firms, which also ranks the leading consulting firms based on a national reputation survey.
good, but the Vault guides are better.......2001-09-21
In my opinion there is more and better objective information on consulting careers in the Vault Career Guide to the Top 50 Consulting Firms and in the Vault Guide to Case Interviews, which have the added benefit of being able to be purchased on vault.com and downloaded immediately. Good luck.
fair.......2001-09-19
Good guide, but the Vault guide to consulting firms is significantly superior in my opinion.
vault consulting guide is superior.......2001-09-09
more useful and third party information in the vault guide
Book Description
Award-winning author Coleman Andrews explores a once undiscovered gem among Europe's great culinary traditions. The cooks of Catalonia use many of the same popular ingredients found in other Mediterranean cuisines, but they combine them in fresh and unexpectedly delicious ways. Try Paella Vallenciana, Tumbet (a Majorcan vegetable casserole), Canalons (the local spin on cannelloni), or the delightful Bunyols (fried pastries), to name just a few of the savory regional dishes. By learning their culinary secrets, you'll discover a fascinating history and culture of the Catalan people.
Customer Reviews:
Excellent study of Catalan cuisine. Buy It........2006-06-12
`Catalan Cuisine, Vivid Flavors from Spain's Mediterranean Coast' by the very notable culinary journalist and editor, Colman Andrews, contributes to Spain's cuisine's being the third best documented European cuisine, after Italy and France. Andrews is an important figure in culinary reporting less from his books than from his position as editor of the excellent `Saveur' magazine which, with `Cooks Illustrated', should be one of the two magazines a foodie really should be reading.
`Catalan Cuisine' is as good or better than Andrews other ethno-culinary volume, `Flavors from the Riviera'. Like the earlier volume, its strengths lie primarily in history and a focus on ethnographic accuracy (without loosing too much in the way of practical cookery). For example, Andrews' recipe for the Catalan version of `tortilla espagnole' (potato frittata or omelet) is different from every other recipe I have seen from Spanish culinary experts such as Penelope Casas and Janet Mendel in that it contains no onion. This omission makes the dish a lot less interesting to me as food, but it reveals something which sets Catalan cooking apart from the rest of Spain.
In `Delicioso', Ms. Casas identifies Catalonia as the land of the casseroles. On first blush, there is little evidence of this attribution in Mr. Andrews' book. `Casserole' doesn't even appear in his index. But then, we recall a paragraph early in the book where Andrews identifies the most important cooking utensils in Catalonia. After the ubiquitous paella pan, there is the `cassola' (in Catalan, or `cazuela' in Castilian), an earthenware dish with deeper, straighter sides than a paella and an inside glaze. I really regret that Mr. Andrews didn't find his way clear to give us a picture of this dish, as I visualize it as a sort of `Tarte Tatin' dish a bit over 12 inches in diameter and about two inches deep.
One of the more interesting aspects of Andrews' books is that he always illuminates interesting historical and geographical aspects of his subject. On the Riviera, we learned that for a large part of its history, the French Riviera was politically a part of Italy. Here, we learn that the Catalan influenced region, `paisos catalans', extends into southwestern France, Valencia, the Balearic Islands, Andorra, and even a corner of Italian Sardinia. The evidence of this influence is the range of the Catalan language (`Spanish' is actually Castilian, one of the four official languages of Spain, including Basque and Galician), which is not simply a Spanish dialect, but a language of its own, as similar to Italian and French as to Castilian. This is due to the fact that Catalonia was the center of Roman influence in their province, `Hispanolia', and Barcelona was the principle Roman seaport to this region, through which was introduced olive and grape cultivation techniques.
Andrews' primary premise in this book is that Catalan cuisine is at least as distinctive in European food as, for example the cuisine of Campagnia (Naples and Southern Italy). To this end, his organization is highly analytical rather than simply being a collection of representative recipes. The flagship of things distinct about Catalan cuisine may be the four classic sauces of the region, `allioli', `sofregit', `picada', and `samfaina'. While each has some similarities to sauces well known to French and Italian cuisines, the real importance lies in the differences. `Allioli' in Catalonia is made exclusively with garlic and olive oil plus salt (All Catalan food is heavily salted). Other minor ingredients such as vinegar and herbs are allowed (making it seem very much like vinaigrette). The similar Provencal sauce, `Aioli which includes eggs is dismissed as `fancy mayonnaise' which, by the way, Catalans claim was invented in Minorca and not the French city of Mayenne. `Sofregit' is similar to the Italian `soffritto' and the French `mirepoix'. `Picada' is very similar to the `pesto' of nearby Liguria in Italy. Samfaina is similar to ratatouille, cooked down to the consistency of a relish.
Next, practically a third of the book is taken up by `Part Three: The Raw Materials', in which Andrews discusses and presents recipes for the fifteen most important ingredients, which are eggplant, nuts, anchovies, rice, poultry, salt cod, mushrooms, wild game, snails, legumes, organ meats, olives and olive oil, eggs, seafood, and `the pig'. To the logical among us, this may seem a bit messy since one would think that anchovies and salt cod would fall under `seafood', and that organ meats would fall under `the pig', but it all works well enough, as the categories are a way of organizing recipes and not a guide to the Barcelona commodities market.
I really like the fact that aside from having an excellent bibliography, the book refers to several important books on related subject not only to support a point, but also to refer one to important recipes Andrews does not include himself in this book. His most important references are to Penelope Casas' `The Food and Wine of Spain' for recipes on sausage making. This is symptomatic, in that Parsons has no recipes for `basic' techniques such as pasta, pastry, bread, or charcuterie (sausages), in spite of the fact that both pasta and sausage and ham are important Catalan culinary products.
Andrews makes up for his unusual organization by providing an excellent Appendix of `Recipes according to Category' and other useful sources for Spanish tourism and shopping.
I think it's ironic that at the top of the cover is a blurb by the famous Barcelona chef, Ferran Adria praising the book, while there is not a single reference to Adria or El Bulli in this 1988 original book.
A superb culinary essay. Excellent for lovers of Spanish food and foodies in general.
Buy this book and eat your way through Catalonia.......2001-05-10
Catalan cuisine is ancient. It earliest roots go all the way back to the Romans who occupied northeastern Spain.
It uses many of the same ingredients as other Mediterranean cuisines -- tomatoes, eggplant, garlic, beans, pasta and all kinds of meat -- but it combines them in unexpected ways.
Who would expect salt cod with honey, for example? Catalan cuisine has it, and Colman Andrews presents its recipe here. And who would expect a restaurant which specializes in salt cod? Andrews tells us that Barcelona has one.
He says that one very unusual -- indeed unique -- feature of Catalan cuisine is its habit of mixing olive oil and lard together, in the same dish, as a cooking oil. Catalans also use butter as a cooking fat, making for rich, nourishing, tasty dishes.
Catalonia has both mountains and seashore. So one may find spiny lobster stew (Civet de Llogosta) on the one hand and Andorran-style trout (Truita de Riu Andorrana) on the other.
Turn any meal into a celebration of taste and delight!.......2000-05-04
In Catalan Cuisine, Colman Andrews draws upon the great cooking traditions of Spain's Catalonia region. This superb collection of regional dishes showcases the simple and vibrant flavors in hundreds of Catalonia's best and beloved recipes ranging from Valencian Paella with Shellfish; Eggplant Flan; and Sweet Red Peppers Stuffed with Duck, to Salt Cod with Garlic and Paprika; Pork-Stuffed Apples, and Cinnamon Ice Cream with Warm Strawberry Coulis. The recipes are "kitchen cook friendly" and will turn any family meal into a celebration of taste and delight.
For fans of Spanish cuisine........2000-02-04
This study of Catalan cuisine provides an in-depth and excellent approach to the foods and customs of the Spanish province. No color photos, but the book is packed with not only recipes, but observations of the culinary traditions which make Catalan cuisine unique. An outstanding reference.
AUTHENTIC CATALAN FOOD mmmmm.......1999-12-09
I am a Catalan person living abroad, and sometimes it is difficult to explain friends that Catalan food is something different to what everybody knows as Mediterranean food, since being totally Mediterranean, it is not Italian nor French. This books discovers the authentic taste of Catalan food, that, as the author says, HAS TO BE DISCOVERED. Try it and enjoy your meals. I can say that CATALAN FOOD IS ONE MILLION BETTER THAN ITALIAN AND FRENCH. It keeps simple and accentuated flavors with simple raw materials, but obtaining an PERFECT COMBINATION.
CONGRATULATIONS TO THE AUTHOR, and please continue plublishing thousands of more recipes of Catalan food.
Product Description
Revered writer Colman Andrews explores a once undiscovered gem among Europe's great culinary traditions. Using many of the same ingredients that other Mediterranean cuisines are known for, Catalonian cooks combine them in fresh and unexpectedly delicious ways. Try "fricando," braised veal with wild mushrooms; "tumbet," a Majorcan vegetable casserole; or "bunyols," a delectable fried pastry. These and many other tempting dishes along with a wealth of information on the history and lore of the region make this the definitive guide to the food culture of Catalan.
Customer Reviews:
Very good cookbook about one of the least-known Med cuisines.......2004-08-09
A thoroughly authentic book on Catalan cookery, one of the most refined cuisines of the Mediterranean which evolved in its own original way condensing millenia of history. I can only find fault with the lack of pictures of finished dishes, but otherwise it's a wonderful book.
Average customer rating:
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A Catalan Cookery Book
Irving Davis
Manufacturer: Prospect Books (UK)
ProductGroup: Book
Binding: Paperback
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ASIN: 0907325920 |
Book Description
The welcome afforded the recent reissue in Britain of Colman Andrews' Catalan Cuisine is a mark of the esteem attached to this style of cookery. Irving Davis' book is a perfect introduction; its limpid prose is a reminder of past habits of mind. There are sixty recipes, from soups to sweets, taking in a summer and a winter drink along the way. There are also eleven fine engravings by the artist Nicole Fenosa, at whose home in Vendrell Irving Davis spent many summers.
There are under a hundred recipes which are disarmingly simple yet make few concessions to the novice cook: this is not Delia Smith for the Mediterranean masses. There are eight main chapters covering soups; omelettes; pasta; snails; sea food; meat; salads and vegetables; and sweets. There is an appendix with some further documents about Irving Davis, including a few lines of his own on his life.
The love affair of the English (and all northern Europeans) with the Mediterranean had especial piquancy in the nineteenth and early twentieth centuries - before easy travel opened to us other regions of the sun. Irving Davis' book strikes the same chords of memory and fascination as do the works of Goethe, Winckelmann, Norman Douglas, Gracie Fields, Somerset Maugham, Ernest Hemingway, Scott Fitzgerald, and Elizabeth David. Its publication might be seen as the last gasp of an era.
Product Description
Barcelona Served is an illustrated guide to contemporary Catalan cuisine, including its major figures and restaurants from Barcelona and throughout Catalonia. This beautifully illustrated book presents 14 of its major figures (Ferran Adrà, Sergi Arola, Carme Ruscaddella...) and 98 of its restaurants. The book features established and up-and-coming creative chefs, and a series of recipes that bear witness to their talent and reputation. In addition there is a selection of specialty shops, markets and fairs where local produce can be purchased, as well as cooking schools where professional methods are taught. This publication also includes a guide to restaurants serving both fresh, seasonal and Mediterranean cuisine.
Average customer rating:
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The Catalan Cookbook
Robert Edwards
Manufacturer: Weidenfeld Nicolson Illustrated
ProductGroup: Book
Binding: Hardcover
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ASIN: 030435905X |
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