Herrera Johnny, NOOK Book (eBook), English-language edition, Pub by Emereo Publishing

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Offering opinions is the second most necessary ingredient for human life. Studies show that we can go only three minutes without air, perhaps three days without water, maybe three weeks without food. and but three hours without offering somebody our suggestions, responses, or critiques.A perennial "hot" topic in management circles is the process of giving, getting and analyzing advice. This brief and engaging book can be of use to anyone who has to interact with other people. You'll enjoy the "read" so much that you may not realize how much you have gained - all in words of one syllable! How to offer feedback when asked (or hired) to do so. Why feedback tells more about the giver than the receiver. How feedback is distorted or resisted by the receiver's point of view and defense mechanisms. And in dozens of enjoyable vignettes, how humans have struggled to understand each others' responses. Here's what some reviewers said:I had several 'ahas' reading this clear and entertaining excursion into everyday interactions. Feedback should be given sparingly and taken thoughtfully - with a grain of salt. That's one (of many) useful messages demonstrated here. -Marvin Weisbord, author Productive WorkplacesThis is a how-to book about relationships with depth, humor and insight far beyond the ordinary. (The authors) deal masterfully with the contradictory impulses we all feel to 'say it like it is' or flee in terror. -Barbara Benedict Bunker, Organizational Consultant, Professor, SUNY at BuffaloThe authors of this wonderful book have untangled and demythologized feedback! -Elsie Y. Cross, CEO, Elsie Y. Cross Associates

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The year is 1860. In Evanston, Illinois, a young, unassuming butcher, Ruse Blackburn, wants what every man wants, to earn a decent living and marry a lovely wife. With these goals almost in his grasp, the privileged stomp on his ambitions. Ruse, rightly accused of murder and tortured, sells his soul and ends up as General William T. Sherman's aide-charged with keeping the general drunk enough to do evil but sober enough to conduct war. As Sherman's troops pillage Georgia, Ruse sinks deeper and deeper into madness. In the meantime, beautiful Anne Southern lives a life of lonely luxury with her two young sons at Meridian Plantation. Her husband, Allen, fires the mortar that begins the Civil War and abandons his family to fight for the Confederacy. Swept with her dependents to Atlanta by the winds of war, Anne must deal with a society in decline and a diminishing food supply. To feed her children, in an act of desperation and desire, she gives dearly to a suitor for ten pounds of jerky. Evicted from Atlanta, Anne returns to the plantation. There, she encounters Major Ruse Blackburn and his skinning knife-a man with a grudge to settle and a proclivity for cutting pretty flesh. Anne finds herself completely without resources and must make difficult decisions.… "A very entertaining, mile-a-minute style, and remarkably vivid characters." Diana Gabaldon, New York Times bestselling author of the award winning Outlander novels.

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Mariella y los obsequios del mar es muy entretenida. Esta historia de felicidad e imaginación esta entretejida con el amor de una abuela por su nieta. !Un verdadero regalo! -Lisa A. Wroble, autora de Food for a Greener Planet y Dealing with Stress Mariella le visita a su abuelita en el golfo. Mientras caminan por la playa su abuelita le recuerda la necesidad de reciclar y de ser agradecida por el mar y la naturaleza. Mientras recolecta las conchas del mar, su imaginación le lleva en una aventura de diversión y fantasía.

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John Griffith "Jack" London (born John Griffith Chaney, January 12, 1876 - November 22, 1916) was an American author, journalist, and social activist. He was a pioneer in the then-burgeoning world of commercial magazine fiction and was one of the first fiction writers to obtain worldwide celebrity and a large fortune from his fiction alone. Some of his most famous works include The Call of the Wild and White Fang, both set in the Klondike Gold Rush, as well as the short stories "To Build a Fire", "An Odyssey of the North", and "Love of Life". He also wrote of the South Pacific in such stories as "The Pearls of Parlay" and "The Heathen", and of the San Francisco Bay area in The Sea Wolf. London was a passionate advocate of unionization, socialism, and the rights of workers. He wrote several powerful works dealing with these topics, such as his dystopian novel The Iron Heel, his non-fiction exposé The People of the Abyss, and The War of the Classes. On July 12, 1897, London (age 21) and his sister's husband Captain Shepard sailed to join the Klondike Gold Rush. This was the setting for some of his first successful stories. London's time in the Klondike, however, was detrimental to his health. Like so many other men who were malnourished in the goldfields, London developed scurvy. His gums became swollen, leading to the loss of his four front teeth. A constant gnawing pain affected his hip and leg muscles, and his face was stricken with marks that always reminded him of the struggles he faced in the Klondike. Father William Judge, "The Saint of Dawson," had a facility in Dawson that provided shelter, food and any available medicine to London and others. His struggles there inspired London's short story, "To Build a Fire" (1902, revised in 1908), which many critics assess as his best. London began his writing career just as new printing technologies enabled lower-cost production of magazines. This resulted in a boom in popular magazines aimed at a wide

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In all of recorded history, humanity has never been engaged in a battle as significant as the one we face today. Never has our future been threatened as severely as it is now. The enemy is not a terrorist organization or a rogue nation seeking global domination; it is the environment we have created -the air we breathe, the water we drink, and the food we consume. We have taken the gifts of life presented to us and poisoned them. Over the last two centuries, the human race has radically altered this planet and in so doing has radically reduced its own capacity to deal with toxic exposure. The human body possesses an incomprehensible wisdom that we have yet to fully grasp, a wisdom that enables us to heal from a multitude of injuries, illnesses, and traumas. However, our bodies were not designed to manage the magnitude of toxicity we expose them to every day. The result is an epidemic of cancer, respiratory and heart disease, diabetes, allergies, and a multitude of other environmental and physical illnesses. Detoxification, on both a global and a personal level, has become a necessity in our modern world. My introduction to detoxification grew out of necessity. I was exposed to Agent Orange-considered the most toxic human-made toxin ever produced-on numerous occasions during the Vietnam War. As a result of this exposure, I developed a nerve disease known as peripheral neuropathy that affects much of my body, causing me to limp and limiting the use of my arms and hands. I found no solutions in our conventional medical system and eventually began what has now become my pioneering research and writing in the natural health movement. I learned that my lymphatic system was essential for dealing with toxins in the body and how, by naturally cleansing the lymph and other systems, I could not only eliminate these toxins but also lose weight and alleviate other health conditions at the same time. I am, as far as I know, the longest survivor of Agent Orange-induced periphera

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Winner of the 1995 James Beard Award for Best Vegetarian Cookbook Although many people think that cooking without meat means spending more time in the kitchen, the cooks at the world-renowned Moosewood Restaurant know this isn't so. Busy balancing home, work, and other commitments, they've been cooking for family and friends every day of the week for over twenty years. Moosewood Restaurant Cooks at Home is the result of that experience - over 150 carefully honed and tested recipes calling for the best ingredients, accompanied by time-saving tips and planning suggestions, add up to a delicious whole-foods cuisine that is versatile and healthful and can be prepared with a minimum of effort. This book contains dishes full of exciting flavors, sure to please every taste, from savory soups to substantial main-dish salads, from hearty stews to palate-teasing "small dishes." Sauces, salsas and dressings, and a collection of almost-instant desserts turn the simplest meal into an occasion. Chapters on techniques and menu planning, lists of recipes for special needs, including nondairy and vegan fare and kid-pleasing food, as well as an in-depth guide to stocking the meatless pantry (including a list of recommended convenience foods), make Moosewood Restaurant Cooks at Home the essential companion to everyday cooking.

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Winner of the 1995 James Beard Award for Best Vegetarian Cookbook Although many people think that cooking without meat means spending more time in the kitchen, the cooks at the world-renowned Moosewood Restaurant know this isn't so. Busy balancing home, work, and other commitments, they've been cooking for family and friends every day of the week for over twenty years. "Moosewood Restaurant Cooks at Home" is the result of that experience - over 150 carefully honed and tested recipes calling for the best ingredients, accompanied by time-saving tips and planning suggestions, add up to a delicious whole-foods cuisine that is versatile and healthful and can be prepared with a minimum of effort. This book contains dishes full of exciting flavors, sure to please every taste, from savory soups to substantial main-dish salads, from hearty stews to palate-teasing "small dishes." Sauces, salsas and dressings, and a collection of almost-instant desserts turn the simplest meal into an occasion. Chapters on techniques and menu planning, lists of recipes for special needs, including nondairy and vegan fare and kid-pleasing food, as well as an in-depth guide to stocking the meatless pantry (including a list of recommended convenience foods), make "Moosewood Restaurant Cooks at Home" the essential companion to everyday cooking.

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Motivated by the simple principle that eating more vegetables, fruits, and whole grains keeps people healthier longer, the Moosewood Collective presents this all-new collection of more than 200 recipes that make whole foods wholly delicious. Moosewood Restaurant's cookbooks have long been an essential resource for creative recipes for home cooks, recipes that make mindful eating an unqualified pleasure. In this latest book, the Collective has carefully crafted recipes that celebrate local and environmentally sustainable food and that reflect the latest thinking on good nutrition. From soups to desserts, the dishes in this book are distinctive, adventurous, and globally inspired. Including plenty of vegan, gluten-free, and raw food options, the book has something to please every taste. Polenta with Greens and Eggs or Whole Grain Pancakes will get the day started right; appetizers such as Chickpea Crêpes and Pineapple Salsa with Blueberries are festive for a casual gathering; and Southwestern Black Bean Burgers are a great choice for a cookout. Tofu, Leek, and Almond Stuffed Portabellas and Quinoa and Collard Leaf Dolmas are elegant choices for a more formal occasion. Desserts like Figs Baked with Chèvre and Pistachios, Chocolate Bark, and Sweet Potato Pie with Pecan-Oat Crust are naturally sweet and packed with nutrients. Each recipe comes with a detailed nutritional analysis as well as menu and serving suggestions. The Collective discusses everything from eating locally to the Glycemic Index, and the ideas and information will prove useful to both new vegetarians and those who grew up cooking with the Moosewood Restaurant. Eating well feels good. Moosewood Restaurant Cooking for Health is all about cooking for pleasure and cooking for health. You can do both!

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If your restaurant or bar has smoke, alcohol, cooking, spill, body, bacterial, fungal, mold and mildew odors, it could be offensive to your customers and bad for business. Covering up nasty restaurant odors with masking agents only pollute the air with chemicals and result in more offensive smells. Smelleze Restaurant and Bar Deodorizer Pouch eliminates pungent restaurant and bar odors without masking them with fragrances. Smelleze will truly cleanse the air of offensive odors, complement existing ventilation systems and result in a fresh smelling environment. This will help create a healthy, chemical free atmosphere that will be appreciated by customers and keep them coming back. For a breath of fresh air, simply place Smelleze pouches near odors and in return air ducts. To rejuvenate, simply heat in a microwave or place in direct sunlight and reuse. Smelleze is eco-friendly, non-toxic, safe, reusable, recyclable, natural, odorless, non-flammable and non-caustic.

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Features: -Invent Restaurant-Fully adjustable apron strap-One size fits all-Material: Poly-Cotton Twill Fabric-Washing machine safe-Color: Natural-Product Type: Standard-Design: Solid-Color: White-Material: Cotton-Pockets: No-Country of Manu.

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The Oster OGB81101 1.1-Cubic Foot Digital Microwave Oven in White has 1,000 watts of total cooking power, ten variable power levels for customized cooking and six convenient cooking functions. The easy 1-touch cooking is great for popcorn, potatoes, pizza, beverages, frozen dinners, and reheating. This digital microwave oven even comes with a programmable child lock that prevents unsupervised use.

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Made of durable crystal glass and metal. Gorgeous 3-tiered server with a rack. Clean with soap and water. Can be used for desserts, tea sandwiches, and more. Dimensions: 12L x 17W x 9.8H in. For the most beautiful stairway at the party, serve tasty treats in the Godinger Dublin 3 Tier Server. Sure to be the darling of your entertaining pieces, this set includes three beautifully cut clear crystal glass rectangular trays with a silver-plated stand that displays each at stair-step heights. Perfect for dinner or cocktail parties! About GodingerBased in Ridgewood, N.Y, Godinger has been creating distinctive kitchenware, home decor, and gifts for over 40 years. Hand-crafted from crystal, pewter, and silver, Godinger's unique wedding gifts and home decor make any special occasion even more meaningful. From serving dishes and silverware, to barware and centerpieces, their wide tableware selection puts the art back into dining. Godinger is committed to providing excellent quality and style at affordable prices for every customer.

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Are you a girl with a taste for fashion? Heres a way to eat and make a fashion statement at the same time! Go ahead - give Ms Food Face a broccoli bouffant or a mashed potato makeover. But why stop there? Between bites, try out a a stylish pair of edible earrings with a teriyaki tiara. Its deliciously fun! Ms. Food Face is crafted from hotel-quality, food-safe, high fire ceramic. Wouldnt the little girl in you have loved playing with her food like this? Plate measures 8.5 inches in diameter. Ceramic. One plate.

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MEDport Fit and Fresh Lunch Set with Removable Ice Pack Description: Fit and Fresh Make Every Day Better Ice Pack Keeps Food Chilled Lunch Set with Removable Ice Pack BPA Free Lunch Set with Removable, Non-Toxic Ice Pack Make everyday better. You are the one responsible for managing yourself and your busy family and convenience is essential. We created this product to make it easy for you to provide a fresh and healthy lunch for yourself and your family. Includes: lid inner lids 2 small containers: 1 cup/240 mL/8 oz each ice pack 1 large container: 8 cups/1910 mL/64.5 oz each Disclaimer These statements have not been evaluated by the FDA. These products are not intended to diagnose, treat, cure, or prevent any disease. MEDport Fit and Fresh Lunch Set with Removable Ice Pack Directions Warnings Do not microwave ice pack. All parts EXCLUDING ice pack are freezer, microwave and top rack dishwasher safe.

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Dedicated cooks know how important it is to have essential spices on hand at all times, and no seasoning is more important than salt. Whether you're seasoning your stew or already seated for dinner, you can have an ample supply of salt at the ready thanks to this convenient Paula Deen Signature Pantryware Round Salt Box. A large swivel top holds contents secure while still allowing for easy access even when you're mid-prep and your hands are too slippery to unscrew a lid or too wet to open a cupboard. A quick flick and you'll reveal the box's roomy interior, split into two sections. Each compartment is able to hold up to 8 ounces of your favorite flavor agents; fill it with salt and pepper as an alternative to the traditional dining room table shaker set, create an oregano and garlic pairing for Italian recipes, fill with parmesan and oregano for pizza night or make holiday baking a breeze by combining two types of decorative sugar into one convenient and portable package. Made from acacia, a hardwood prized by furniture makers for both its beauty and durability, this salt box will make a lovely long-lasting addition to your kitchen workstation, spice rack or dining room table display. Between uses, simply hand wash and dry promptly and your new favorite culinary accessory will stay in spice-ready shape. Best Used For: Convenient storage or display for salt, spices or decorative sugars - any frequently used seasoning you'd like to have within easy reach.

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The ultimate guide toManhattans food scene provides the inside scoop on the best places to find, enjoy, and celebrate local culinary offerings. Written for residents and visitors alike to find producers and purveyors of tasty local specialties, as well as a rich array of other, indispensable food-related information including: food festivals and culinary events; specialty food shops; farmers' markets and farm stands; trendy restaurants and time-tested iconic landmarks; and recipes using local ingredients and traditions.

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The Beer Lover's series features regional breweries, brewpubs and beer bars for those looking to seek out and celebrate the best brews-from bitter seasonal IPAs to rich, dark stouts-their cities have to offer. With quality beer producers popping up all over the nation, you don't have to travel very far to taste great beer; some of the best stuff is brewing right in your home state. These comprehensive guides cover the entire beer experience for the proud, local enthusiast and the traveling visitor alike, including information on:- brewery and beer profiles with tasting notes- brewpubs and beer bars- events and festivals- food and brew-your-own beer recipes - city trip itineraries with bar crawl maps- regional food and beer pairings

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Not long ago, Philadelphias culinary identity could be described in one word: Cheesesteak. But today youre as likely to hear food lovers discussing Iron Chef Jose Garces, restaurant mogul Stephen Starr, Marc Is this the Best Italian Restaurant in America? Vetri, and the gelato genius of Capogiro. Youll find them crowding into Honeys Sit n Eat for a Jewish-Southern brunch, lining up for bespoke cocktails at Franklin Mortgage & Investment Co, and planning a year in advance for dinner at Talulas Table. And these Philly food devotees are always hungry for more. One thing hasnt changed since the citys cheesesteak days, when friendly rivalries between vendors earned the humble sandwich its place atop Philly foodie lore. The personalitiesthe talented, memorable chefs in the citys kitchensare the driving force behind the citys current restaurant revolution. Philadelphia Chefs Table captures this vibrant moment in Philadelphias dining scene through recipes from and conversations with more thanfifty of the citys most influential and well-known chefs.

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An authentic culinary journey-part memoir, part cookbook-introducing readers to the people, places, and food of Umbria Veteran food critic Suzanne Carriero spent a year and a half in Umbria, and this is her intimate look at its ancient recipes, traditions, and the people who pass them on. Each of the book's eight chapters features local cooks, as their personal stories are as much a part of the cuisine's essence as are the crops they grow and the family dishes they prepare. Anecdotes, sidebars, and boxes are used throughout the book to further illustrate Umbrian life-from buying a rabbit in the country, to making torta di Pasqua for Easter, to reading the Italian wine label, and drinking cappuccino after lunch (a serious breach in tradition). With a food and wine glossary included as a reference for travelers, The Dog Who Ate the Truffle immerses the reader in the people, cuisine, and lifestyle that few are privileged to experience. Suzanne's colorful stories and authentic classic recipes make for an intimate and illustrious travel cookbook.

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