It could be you want to work on a cruise ships, you want to or have taken a cruise, maybe you are looking for tips on cruising or maybe you just like fun stories about cruise ships. If you are interested in any of those items I just listed, then this book is for you. Before we begin our journey, I guess I should tell you a little bit about myself and why I have written this book. For my cruise ship experience, I worked about 12 years on cruise ships around the world and 2 years working in shore side offices in Florida. I worked with 4 different cruise lines and worked as a scuba instructor/dive manager, shore excursion manager and then in the shore side offices as an IT geek, and finally a few years as an IT officer (yeah, I know, scuba instructor to computer geek, what can I say, it has been an interesting journey). Stories in this book include ones about: Getting a job on cruise ships Life on board ships On board romance Hurricanes Running aground Adrift at sea Kick backs Falling overboard Living on a tropical island Crazy things the crew and passengers do and much much more........................ I also have photos about my life at sea that can be seen at: www.cruiseshipstories.com Looking at these photos will bring my sea faring stories even more to life.

    The remarkable story of the brand that was able to pull off the near-impossible challenge of integrating itself into the food habits of a nation strongly habituated to eating indigenous sweets is recounted here. It is a behind-the-scenes look at the Cadbury Dairy Milk journey in India over the last six decades.

    All the essays in the collection focus on storytelling. Warm, funny and entertaining, they discuss Philip's own stories, the craft of writing, other storytellers and the importance of stories in our culture.

    Continuing the comedic insight from I’m Too Young to be Seventy, these verses of memories and advice from eighty years of love, marriage, and grandchildren are sure to bring laughs.What does it mean to be eighty? In her wise and playful poems, Judith Viorst discusses love, friendship, grand parenthood, and all the particular marvels—and otherwise—of this extraordinary decade. She describes the wonder of seeing the world with new eyes—not because of revelation but because of a successful cataract operation. She promises not to gently fade away, and not to drive after daylight’s faded away either. She explains how she’s gotten to be a “three-desserts” grandmother (“Just don’t tell your mom!”), shares how memory failure can keep you married, and enumerates her hopes for the afterlife (which she doesn’t believe in, but if it does exist, her sister-in-law better not be there with her). As Viorst gleefully attests, eighty is not too old to dream, to flirt, to drink, and to dance. It’s also not too late to give up being cheap or to take up with a younger man of seventy-eight. Zesty, hopeful, and full of the pleasures of living, Viorst’s poems speak to her legions of readers, who recognize themselves in her knowing observations, in her touching reflections, and in her joyful affirmations. Funny, moving, inspirational, and true—the newest in Judith Viorst’s beloved “decades” series extols the virtues, victories, frustrations, and joys of life.

    Lee's retreat through Pennsylvania and escape across the Potomac. Award-winning historian Craig L. Symonds recounts the events of three hot, brutal days in July when Americans struggled battled one another across a dozen square miles of rolling Pennsylvania countryside. Symonds details the military strategy of both sides, including the Confederate decision to invade the North, the cat-and-mouse game in Maryland and Pennsylvania, and, finally, the terrible clash of arms on the hills and fields of Gettysburg. Firsthand accounts humanize generals and individual soldiers of the Blue and Gray who fought for their lives, their homes, and their convictions. This is the story of Gettysburg as it has never been told before.

    In the style of his first book, Andy recalls each event from the detailed documentation recorded at the time, each account written in a way that puts the reader right there next to him so that you live the events in real-time, hear the dialogue between paramedics, patient, their loved ones and other healthcare professionals as it would have been, and share in Andy’s thought processes during each of the ten very different situations he encounters.The term ‘The Dark Side’ describes the frontline emergency aspect of the Ambulance Service, since paramedics frequently experience sombre situations. In ‘The Dark Side, Part 2’ you will share in some truly traumatic, tragic and tearful events involving a seemingly vibrant, healthy young patient, a prison inmate, the victims of an horrific car crash, heart attacks, a frightening epileptic fit, the alarming effects of an allergic reaction, and what can happen when under-strain doctors prescribe the wrong medication. But there’s still room for lighthearted moments and a taste of the sometimes dark humour that allows paramedics to continually deal with events most of us would find too horrific. The detail in the descriptions of the care given to each patient on-scene by Andy and his colleagues will have you marvelling at the ability of these healthcare professionals to work at such speed of thought, buying enough time to deliver a patient into the specialist hands of hospital care and often full recovery. Of course there are inevitably also those times when tears of hope turn to tears of despair for loved ones. You cannot feel that pain until it happens to you, but this book will bring you mighty close to it at times.

    And the book itself, rather like its controversial author, represents something new in cookery books. Ramsay has, of course, made a reputation for himself not just for his considerable abilities as a chef, but as a short tempered martinet, tearing into his luckless students with expletive-filled rage. But that spleen is crucial to the man's philosophy (born out of a desire for perfection), and it is conveyed between the delicious-looking recipes presented here (cooking, as Ramsay forcibly reminds us, can't be made up as you go along -- you've got to work, work, work). The recipes themselves look absolutely amazing, such as pan-roasted fillet of John Dory with Cromer Crab, crushed new potatoes and a basil vinaigrette (and it should be noted that Quentin Bacon's beautiful photographs are a massive asset to the book, doing full justice to the visual appeal of the food). In deserts, too, the aspirational appeal here is impressive -- perhaps most of us would not be able to turn out (without trial and error) a raspberry, lemon and basil millefeuille with milk ice cream that looks quite as breathtaking as it does here, but Ramsay's book is calculated to inspire us. Perhaps reading Chef is the perfect way to help us try to cook like Gordon Ramsay; for most of us, a spell in his restaurant kitchen would mean blood on the floor -- here we can learn from his cookery genius without having to put up with the tirades. What more could any aspiring chef want? --Barry Forshaw