- Hurley logo and "founded in 1999" graphic
- Soft washed cotton
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Since the original publication of this important and controversial book, it has stirred up business thinkers everywhere. Now this landmark work has been updated and expanded -- with five all-new chapters -- to meet today's continuing challenges to the nation's productivity and morale. Danger in the Comfort Zone examines the phenomenon of the ""entitlement"" mentality in the American workforce -- people's preoccupation with their rewards rather than their responsibilities. Bardwick describes three basic mindsets and shows the effect of each on individuals and their organizations: * Entitlement -- people feel entitled to rewards and lethargic about having to earn them; motivation and job satisfaction are low * Fear -- people are paralyzed; the threat of layoffs makes them focus on protecti! ng their jobs rather than doing them well * Earning -- people are energized by challenge; they know their accomplishments will be noticed -- and rewarded In this paperback edition, Bardwick points out that although the ""fear"" element has undoubtedly grown in the last few years, the entitlement attitude is still firmly entrenched at all levels. She offers additional chapters with new, specific techniques for pulling people out of the quagmire of fear and complacency, and igniting them with the energy of true earning.
Made in America: Our Best Chefs Reinvent Comfort Food, features updated classic recipes from the most innovative and accomplished chefs working today.
Inspired by turn-of-the-20th century regional American cookbooks, Lucy Lean, former editor of
edible LA, has delved through thousands of traditional recipes to define the 100 that best represent America’s culinary legacy, and challenged today’s master chefs to deconstruct and rebuil! d them in entirely original ways. The result is the ultimate c! ontempor ary comfort food bible for the home cook and armchair food lover.
Lean has traveled America, photographing and interviewing master chefs, and collecting recipesâ€"many of which have never been published before or were created especially for this book. Each recipe is enhanced with an introduction that includes the background and origin of the dish and a unique profile of the chef who has undertaken it, as well as sumptuous photographs of the dish, chef, and restaurant.
Representing the entire United States, chefs have been selected for their accomplishments, talent, and focus on local and sustainable cooking. From Ludo Lefebvre’s Duck-Fat-Fried Chicken with Piquillos Ketchup to Alain Ducasse’s Gratinéed French Onion Soup to Mario Batali’s Pappardelle Bolognese to John Besh’s Jumbo Louisiana Shrimp to April Bloomfield’s Spicy Ginger Whoopie Pies,
Made in America showcases our favorite dishes as conceived by our finest chefs.
A selecti! on of the Good Cook Book Club.
