Do Not Microwave Fish At Work


Book Description

Stern message says: Do not microwave fish at work. Features a fish, someone's lunch, no doubt, sitting in the microwave waiting to get zapped so it can smell up the entire lunch room. Makes a great gift for the anti-sea food friend who cannot stomach the aroma of warmed over fish. Perfect for anyone who wants to keep the lunchrooms of the world odor free. Size 8.5x11 Inches, White Paper 100 Pages (50 sheets front/back) Glossy Finish Soft Cover Design Blank College Ruled Lines




The Just Bento Cookbook


Book Description

Bento fever has recently swept across the West, fuelled not just by an interest in cute, decorative food, but by the desire for an economical, healthy approach to eating in these times of recession. A leading light in the popularization of bento has been Makiko Itoh, whose blog, Just Bento, boasts hundreds of thousands of subscribers, all of whom love her delicious recipes and practical bento-making tips. Now, for the first time, Itoh's expertise has been packaged in book form. The Just Bento Cookbook contains twenty-five attractive bento menus and more than 150 recipes, all of which have been specially created for this book and are divided into two main sections, Japanese and Not-so-Japanese. The Japanese section includes classic bento menus such as Salted Salmon Bento and Chicken Karaage Bento, while the Not-so-Japanese section shows how Western food can be adapted to the bento concept, with delicious menus such as Summer Vegetable Gratin Bento and Everyone Loves a Pie Bento. In addition to the recipes, Itoh includes sections on bento-making equipment, bento staples to make and stock, basic cooking techniques, and a glossary. A planning-chart section is included, showing readers how they might organize their weekly bento making. In a market full of bento books that emphasize the cute and the decorative, this book stands out for its emphasis on the health and economic benefits of the bento, and for the very practical guidelines on how to ensure that a daily bento lunch is something that can easily be incorporated into anyone's lifestyle. This is the perfect book for the bento beginner, but will also provide a wealth of new bento recipe ideas and tips for Just Bento aficionados.




Little House Living


Book Description

The immensely popular blogger behind Little House Living provides a timeless and “heartwarming guide to modern homesteading” (BookPage) that will inspire you to live your life simply and frugally—perfect for fans of The Pioneer Woman and The Hands-On Home. Shortly after getting married, Merissa Alink and her husband found themselves with nothing in their pantry but a package of spaghetti and some breadcrumbs. Their life had seemingly hit rock bottom, and it was only after a touching act of charity that they were able to get back on their feet again. Inspired by this gesture of kindness as well as the beloved Little House on the Prairie books, Merissa was determined to live an entirely made-from-scratch life, and as a result, she rescued her household budget—saving thousands of dollars a year. Now, she reveals the powerful and moving lessons she’s learned after years of homesteading, homemaking, and cooking from scratch. Filled with charm, practical advice, and gorgeous full-color photographs, Merissa shares everything from tips on budgeting to natural, easy-to-make recipes for taco seasoning mix, sunscreen, lemon poppy hand scrub, furniture polish, and much more. Inviting and charming, Little House Living is the epitome of heartland warmth and prairie inspiration.




Flip-Flops and Microwaved Fish


Book Description

Revised Edition! A Young Business Professional’s Guide to Office Communication and Workplace Culture Flip-Flops and Microwaved Fish offers very practical and hysterically funny advice on effective office communication. It has become the go-to guide for people either starting out in a career, being promoted to manager, or working for an American company for the first time. The book provides useful career advice and workplace communication skills that can be immediately implemented to help anyone navigate through and succeed in their company culture. In a light-hearted and conversational way, and using tons of examples, Peter Yawitz, a 30-year veteran in global communications consulting, walks readers through not only formal and written rules of office communication but also unwritten business norms. As “Someone Else’s Dad,” he counsels a new generation of workers without the nagging and judgment they might receive from their own parents. His candid and action-oriented advice will help readers get better at mastering small talk, writing persuasive emails, making sense of the hybrid workplace, dealing with sneaky coworkers, managing distracted bosses, and asking for a raise. Readers will find an advocate in Yawitz, someone who can help them succeed both professionally and socially at work. They’ll laugh out loud while they develop the insights needed to advance in their careers.




Keys to Good Cooking


Book Description

A requisite countertop companion for all home chefs, Keys to Good Cooking distils the modern scientific understanding of cooking and translates it into immediately useful information. The book provides simple statements of fact and advice, along with brief explanations that help cooks understand why, and apply that understanding to other situations. Not a cookbook, Keys to Good Cooking is, simply put, a book about how to cook well. A work of astounding scholarship and originality, this is a concise and authoritative guide designed to help home cooks navigate the ever-expanding universe of recipes and ingredients and appliances, and arrive at the promised land of a satisfying dish.




Good and Cheap


Book Description

By showing that kitchen skill, and not budget, is the key to great food, Good and Cheap will help you eat well—really well—on the strictest of budgets. Created for people who have to watch every dollar—but particularly those living on the U.S. food stamp allotment of $4.00 a day—Good and Cheap is a cookbook filled with delicious, healthful recipes backed by ideas that will make everyone who uses it a better cook. From Spicy Pulled Pork to Barley Risotto with Peas, and from Chorizo and White Bean Ragù to Vegetable Jambalaya, the more than 100 recipes maximize every ingredient and teach economical cooking methods. There are recipes for breakfasts, soups and salads, lunches, snacks, big batch meals—and even desserts, like crispy, gooey Caramelized Bananas. Plus there are tips on shopping smartly and the minimal equipment needed to cook successfully. And when you buy one, we give one! With every copy of Good and Cheap purchased, the publisher will donate a free copy to a person or family in need. Donated books will be distributed through food charities, nonprofits, and other organizations. You can feel proud that your purchase of this book supports the people who need it most, giving them the tools to make healthy and delicious food. An IACP Cookbook Awards Winner.




Working With Humans


Book Description

Working With Humans explores and illuminates the essential—but generally ignored—management and communication tools needed to end the daily annoyances that make work harder than it needs to be. Drawing from her three decades of workplace expertise, Laura Crandall guides you through: • Building confidence in how you manage a team and manage yourself. • Navigating tricky conversations and improving your organizational culture. • Learning to communicate well and lead with the quality that most workplaces are lacking: humanity. With clarity, practicality, and humor, Working With Humans inspires you to change patterns that cause frustration in the workplace and have a great time in the process.




The Etiquette Edge


Book Description

In today’s culture where rudeness is unfortunately becoming more routine, a strong competitive advantage goes to those who have sharpened the forgotten but fundamental skill of courtesy. Intelligence, ambition, and skill will start you on the road to success but without strong communications skills, social savvy, and a sense of appropriate behavior, you won’t get far. In The Etiquette Edge, you will get a crash course in the entire field of modern business manners. From interviewing etiquette and dress codes to working in close quarters and communicating upward, you’ll master the essentials of making a great impression and building relationships, including: The dos and don’ts of smartphone usage Handling difficult conversations with tact and finesse Checking your texts and emails for content and tone…before you hit send Creating a polished image on social media Conducting meetings with poise and confidence Your coworkers and competitors are highly educated, ferociously go-getting, and great at their job…just like you. If you want to truly distinguish yourself from the crowd, focus on gaining the etiquette edge!




Joy of Cooking


Book Description

“Generation after generation, Joy has been a warm, encouraging presence in American kitchens, teaching us to cook with grace and humor. This luminous new edition continues on that important tradition while seamlessly weaving in modern touches, making it all the more indispensable for generations to come.” —Samin Nosrat, author of Salt, Fat, Acid, Heat “Cooking shouldn’t just be about making a delicious dish—owning the process and enjoying the experience ought to be just as important as the meal itself. The new Joy of Cooking is a reminder that nothing can compare to gathering around the table for a home cooked meal with the people who matter most.” —Joanna Gaines, author of Magnolia Table In the nearly ninety years since Irma S. Rombauer self-published the first three thousand copies of Joy of Cooking in 1931, it has become the kitchen bible, with more than 20 million copies in print. This new edition of Joy has been thoroughly revised and expanded by Irma’s great-grandson John Becker and his wife, Megan Scott. John and Megan developed more than six hundred new recipes for this edition, tested and tweaked thousands of classic recipes, and updated every section of every chapter to reflect the latest ingredients and techniques available to today’s home cooks. Their strategy for revising this edition was the same one Irma and Marion employed: Vet, research, and improve Joy’s coverage of legacy recipes while introducing new dishes, modern cooking techniques, and comprehensive information on ingredients now available at farmers’ markets and grocery stores. You will find tried-and-true favorites like Banana Bread Cockaigne, Chocolate Chip Cookies, and Southern Corn Bread—all retested and faithfully improved—as well as new favorites like Chana Masala, Beef Rendang, Megan’s Seeded Olive Oil Granola, and Smoked Pork Shoulder. In addition to a thoroughly modernized vegetable chapter, there are many more vegan and vegetarian recipes, including Caramelized Tamarind Tempeh, Crispy Pan-Fried Tofu, Spicy Chickpea Soup, and Roasted Mushroom Burgers. Joy’s baking chapters now include gram weights for accuracy, along with a refreshed lineup of baked goods like Cannelés de Bordeaux, Rustic No-Knead Sourdough, Ciabatta, Chocolate-Walnut Babka, and Chicago-Style Deep-Dish Pizza, as well as gluten-free recipes for pizza dough and yeast breads. A new chapter on streamlined cooking explains how to economize time, money, and ingredients and avoid waste. You will learn how to use a diverse array of ingredients, from amaranth to za’atar. New techniques include low-temperature and sous vide cooking, fermentation, and cooking with both traditional and electric pressure cookers. Barbecuing, smoking, and other outdoor cooking methods are covered in even greater detail. This new edition of Joy is the perfect combination of classic recipes, new dishes, and indispensable reference information for today’s home cooks. Whether it is the only cookbook on your shelf or one of many, Joy is and has been the essential and trusted guide for home cooks for almost a century. This new edition continues that legacy.




Microwave Gourmet


Book Description

The first microwave cookbook ever introduced by a major food writer--a breakthrough cookbook that challenges all the preconceptions about what one can and cannot do with a microwave. Includes hundreds of entries explaining how different foods react in a microwave. Black-and-white illustrations.