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A Whisper of Blood
This “toothy follow-up to Datlow’s first-rate Blood Is Not Enough” offers “admirably inventive variations on vampirism” (Kirkus Reviews). Featuring stories by Jonathan Carroll, Chelsea Quinn Yarbro, and Robert Silverberg, A Whisper of Blood is a “consistently engrossing anthology” from award-winning editor Ellen Datlow (Publishers Weekly). Continuing to expand the boundaries of the concept of vampirism—as she did in her first collection, Blood Is Not Enough—Datlow has assembled eighteen fascinating stories that range from tales of literal vampires to what she calls “metaphorical bloodsuckers,” who can drain another’s life force without ever sinking their teeth into ne...
Realty and Building
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Ojciec odchodzi
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Work Clean
Night after night, chefs and their crews multitask in a way that puts deskbound workers to shame. Have you ever wondered how they do it? In Work Clean, Dan Charnas uncovers their secret: mise-en-place ('putting in place' to you and me) - the organizational system that transforms the lives of its practitioners through focus and self-discipline. Through interviews with top chefs working in professional kitchens all over the world, culinary students, line cooks and restaurant employees, Charnas reveals the ten major principles of mise-en-place, including: 'Arranging spaces', 'Finishing actions' and 'Slowing Down to Speed Up'. Demonstrating how to put the method into practice, Work Clean is your guide to boosting productivity in all aspects of life.
Everything in Its Place
An organizational book inspired by the culinary world: how to take the principles of mise-en-place out of your kitchen and into your life. Every day, chefs across the globe churn out enormous amounts of high-quality work with efficiency using a system called mise-en-place—a French culinary term that means “putting in place” and signifies an entire lifestyle of readiness and engagement. In Everything in Its Place, Dan Charnas reveals how to apply mise-en-place outside the kitchen, in any kind of work. Culled from dozens of interviews with culinary professionals and executives, including world-renowned chefs like Thomas Keller and Alfred Portale, this essential guide offers a simple syst...
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Angels
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