You may find it for free on the web. Purchase of the Kindle edition includes wireless delivery.

    Jack Welch and the 4 E's of Leadership delivers a thought-provoking and in-depth analysis of this signature model. Pragmatic and handson, it explains how the model helped Welch to consistently spot 4e leaders--individuals with energy, the ability to inspire others, and the talent to consistently make the difficult decisions and meet financial goals.Jack Welch and the 4 E's of Leadership reveals how the 4e model helped GE's best and brightest eliminate bureaucracy, hire and promote energetic people, find new ways to increase the organization's customer-centricity, and more. Beyond the nuts and bolts of the 4e model, however, it outlines a step-by-step blueprint anyone can follow to stock an organization with performance-ready leaders and leaders-in-training.Examples include:How to recognize and encourage each of the 4e's--Energy, Energizers, Edge, and ExecuteLeadership theories of Drucker, Senge, and others, and how they support and validate Welch's 4e modelSeven rules for successfully driving change, and leveraging it to gain long-term competitive advantageLeadership lessons of the 4e all-star executive teamValuable implementation insights on virtually every page, along with a 4e leader to-do listJack Welch is universally recognized as the greatest CEO of his era. In Jack Welch and the 4 E's of Leadership, bestselling author Jeffrey A. Krames examines Welch's seminal 4e leadership model and provides a penetrating and uncompromising look at how to recognize and develop authentic leaders.

    You?ll find recipes that you can make in a snap in the microwave, a chapter of favorites that go from kitchen to table in a mere 15 minutes, fast dinners that you can prepare with just 5 ingredients, and more, illustrated throughout with beautiful color photos. With the 250 fast, irresistible recipes you?ll find here, it?s easy to stay on target while enjoying all the dishes you love.

    Enjoy the imperial sights of Vienna and walking tours of exotic Dubrovnik. Then delve into the region's natural wonders: hike through the waterfall wonderland at Plitvice Lakes National Park, drive the winding road to the Julian Alps, and watch the sun dip slowly into the Adriatic from the Dalmatian Coast.Rick's candid, humorous advice will guide you to good-value hotels and restaurants. He'll help you plan where to go and what to see, depending on the length of your trip. You'll learn which sights are worth your time and money, and how to get around by train, bus, car, and boat. More than just reviews and directions, a Rick Steves guidebook is a tour guide in your pocket.

    The brutal killing stunned the city of Saint John, and news of the crime reverberated across the country. In a shocking turn and after a two-and-half-year police investigation, Oland’s only son, Dennis, was arrested for second-degree murder.CBC reporter Bobbi-Jean MacKinnon covered the Oland case from the beginning. In Shadow of Doubt, she examines the controversial investigation: from the day Richard Oland’s battered body was discovered to the conclusion of Dennis Oland’s trial, including the hotly debated verdict and its aftermath. Meticulously examining the evidence, MacKinnon vividly reconstructs the cases for both the prosecution and the defence. She delves into Oland family history, exploring the strained relationships, infidelities, and financial problems that, according to the Crown, provided motives for murder.Shadow of Doubt is a revealing look at a sensational crime, the tribulations of a prominent family, and the inner workings of the justice system that led to Dennis Oland’s contentious conviction.

    0 pages of chapter summaries, quotes, character analysis, themes, and more – everything you need to sharpen your knowledge of Under the Banner of Heaven: A Story of Violent Faith. This detailed literature summary also contains Topics for Discussion and a Free Quiz on Under the Banner of Heaven: A Story of Violent Faith by Jon Krakauer.

    In this work, fermentation guru Donna Schwenk introduces readers to the healing properties of kefir, kombucha, cultured vegetables, sprouted flour, and sourdough. Fermentation has been used in food preparation for thousands of years, but in the past few decades it has moved from being a commonplace kitchen ritual to being something done only by a few health-conscious proponents. Most fermentation now is done at factories, whose processes strip away some of the abundant vitamins, minerals, and healthy bacteria that make this way of preparing foods so beneficial. But Donna Schwenk is working to bring this staple of food preparation back to readers by showing that these now-unfamiliar processes are actually easy and fun. And by doing this, she opens the door to a world of foods that can help rid readers of health problems including high blood pressure, diabetes, allergies, acne, hypertension, asthma, and irritable bowel syndrome. After telling the astonishing story of how she healed herself and her family with these probiotic foods, Schwenk walks readers, step by step, through the basic preparation techniques for kefir, kombucha, cultured vegetables, sprouted flour, and sourdough plus more than 120 recipes that use these foods to create dishes to please any palate. With recipes like Herbed Omelet with Kefir Hollandaise Sauce, Sprouted Ginger Scones with Peaches and Kefir Cream, Kefir Veggie Sprouted Pizza, Apple Sauerkraut, and Sprouted Brownies Kefir Cupcakes, along with inspirational stories from Donna’s family and friends, readers will enjoy a diet that’s as delicious as it is healthy. Schwenk originally self-published a portion of this book through Balboa Press. It garnered solid sales and positive reviews.

    The Hockey Hall of Famer from Kingston, Ontario, played for seven teams over his twenty-year career, netting 450 goals and 964 assists during the regular season and another 188 points in the playoffs, making him one of the highest-scoring centres of all time. Gilmour played a big role in the 1989 Stanley Cup victory, scoring the winning goal for the Calgary Flames. Perhaps most famously, he led the Toronto Maple Leafs to multiple winning seasons and in 1993, took them to the brink of their first Stanley Cup final in decades, only to lose out on one of the most controversial calls in hockey history.In Killer, Doug Gilmour bares all about his on- and off-the-ice exploits and escapades. Gilmour has always been frank with the media, and his memoir is as revealing as it is hilarious. He played with the greatest players of his generation, and his love for the game and for life are legendary.

    Get the most from your cast-iron cookware with 40 fabulous recipes especially designed for cast iron, from a full English breakfast to chilaquiles, pan pizza, cheesy beer fondue, Korean fried chicken, vegetarian chili, mango curry, party nuts, two kinds of cornbread, baked apples, gingerbread — and the perfect grilled cheese sandwich! You’ll also learn how to buy the cast-iron pots and pans that are right for you and how to care for them successfully.

    Why spend time sorting through the millions of cookie recipes available in books, magazines, and on the Internet? Isn’t it easier just to remember 1-2-3? That’s the ratio of ingredients that always make a basic, delicious cookie dough: 1 part sugar, 2 parts fat, and 3 parts flour. From there, add anything you want—chocolate, lemon and orange zest, nuts, poppy seeds, cinnamon, cloves, nutmeg, almond extract, or peanut butter, to name a few favorite additions. Replace white sugar with brown for a darker, chewier cookie. Add baking powder and/or eggs for a lighter, airier texture. Ratios are the starting point from which a thousand variations begin. Ratios are the simple proportions of one ingredient to another. Biscuit dough is 3:1:2—or 3 parts flour, 1 part fat, and 2 parts liquid. This ratio is the beginning of many variations, and because the biscuit takes sweet and savory flavors with equal grace, you can top it with whipped cream and strawberries or sausage gravy. Vinaigrette is 3:1, or 3 parts oil to 1 part vinegar, and is one of the most useful sauces imaginable, giving everything from grilled meats and fish to steamed vegetables or lettuces intense flavor. Cooking with ratios will unchain you from recipes and set you free. With thirty-three ratios and suggestions for enticing variations, Ratio is the truth of cooking: basic preparations that teach us how the fundamental ingredients of the kitchen—water, flour, butter and oils, milk and cream, and eggs—work. Change the ratio and bread dough becomes pasta dough, cakes become muffins become popovers become crepes. As the culinary world fills up with overly complicated recipes and never-ending ingredient lists, Michael Ruhlman blasts through the surplus of information and delivers this innovative, straightforward book that cuts to the core of cooking. Ratio provides one of the greatest kitchen lessons there is—and it makes the cooking easier and more satisfying than ever.

    Jennifer Robins, creator of Predominantly Paleo and bestselling author, will show you how to drastically cut cooking time for your Paleo dishes in your Instant Pot®. Recipes include Decked-Out Omelet, Legit Bread Under Pressure, Honey Sriracha Chicken Wings, Pressure-Cooked Sirloin Steak and Hidden Spinach Bundt Cakes. Whether you’re new to the Instant Pot® or a seasoned pro, Paleo Cooking with Your Instant Pot® will show you everything this cooker is capable of and help you prepare healthy, delicious meals in no time.

    These 100 recipes will enable anyone with a grill to achieve champion barbecue flavor right in their own backyard. The selection features Mills' own secret concoctions and treasured family recipes as well as choice contributions from his pitmaster friends, and it covers all manner of barbecued meat and fish, sauces and dry rubs, as well as the sides, soups, and down-home sweets that complete any great barbecue feast.With its folksy, fun-loving tone and its unique insider's take on a hugely popular--and deeply American--subject, this volume will appeal to barbecue lovers, food mavens, and cooks of all stripes.

    Just what are jizake, namazake and ginjoshu? The Sake Handbook answers all these questions and much more about sake wine and will help you enjoy Japan's national beverage in style. Author John Gauntner is recognized as the world's leading non-Japanese sake expert. A longtime Japan resident, he is well known among sake brewers and others within the sake industry. He wrote the Nihonshu Column in the Japan Times for many years before writing a weekly column on sake in Japanese for the Yomiuri Shimbun, Japan's and the world's most widely distributed Japanese newspaper. In 2006, John received the Sake Samurai award. He has published five books on sake including Sake ConfidentialThis sake book features:This new edition has been completely revised and updatedGives you all the information you need in a handy, portable formatOffers a detailed explanation of the sake brewing processReviews over a hundred sake brands, with illustrations of their labels for easy identificationProfiles over 50 Japanese izakaya or pub-style restaurants in Tokyo and the surrounding environsLists specialty shops in Japan where you can purchase hard–to–find Japanese wine brandsLists specialty retailers in the United States and elsewhere

    Your level of experience with instant pot doesn't matter - our book applies to any level! Get your copy now!

    The author explores juicing remedies, backed by scientific data and extensive research, to treat everything from allergies to water retention. This guide shows readers how to get the maximum healing potential by incorporating freshly made juices, especially vegetable juices, into their daily plans for health, healing, and recovery.