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Talent is Overrated: What Really Separates World-Class Performers from Everybody Else, by Geoff Colvin

Wall Street Journal and BusinessWeek bestseller

Asked to explain why a few people truly excel, most people offer one of two answers. The first is hard work. Yet we all know plenty of hard workers who have been doing the same job for years or decades without becoming great. The other possibility is that the elite possess an innate talent for excelling in their field. We assume that Mozart was born with an astounding gift for music, and Warren Buffett carries a gene for brilliant investing. The trouble is, scientific evidence doesn't support the notion that specific natural talents make great performers.

According to distinguished journalist Geoff Colvin, both the hard work and natural talent camps are wrong. What really makes the difference is a highly specific kind of effort-"deliberate practice"-that few of us pursue when we're practicing golf or piano or stockpicking. Based on scientific research, Talent is Overrated shares the secrets of extraordinary performance and shows how to apply these principles. It features the stories of people who achieved world-class greatness through deliberate practice-including Benjamin Franklin, comedian Chris Rock, football star Jerry Rice, and top CEOs Jeffrey Immelt and Steven Ballmer.

  • Sales Rank: #7679 in Books
  • Brand: Colvin, Geoff
  • Published on: 2010-05-25
  • Released on: 2010-05-25
  • Original language: English
  • Number of items: 1
  • Dimensions: 8.41" h x .60" w x 5.48" l, .51 pounds
  • Binding: Paperback
  • 240 pages
Features
  • Used Book in Good Condition

Review
"Geoff Colvin has written a fascinating study of great achievers from Mozart to Tiger Woods, and he has brilliantly highlighted the fact that great effort equals great success.I agree, and Talent Is Overrated is not only inspiring but enlightening. It's a terrific read all the way through."-Donald Trump

"Talent Is Overrated is a profoundly important book. With clarity and precision, Geoff Colvin exposes one of the fundamental misconceptions of modern life-that our ability to excel depends on innate qualities. Then, drawing on an array of compelling stories and stacks of research, he reveals the true path to high performance-deliberate practice fueled by intrinsic motivation. This is the rare business book that will both prompt you to think and inspire you to act."-Daniel H. Pink, author of A Whole New Mind

About the Author
Geoff Colvin, Fortune’s senior edi�tor at large, is one of America’s most respected journalists. He lectures widely and is the regular lead modera�tor for the Fortune Global Forum. A frequent television guest, Colvin also appears daily on the CBS Radio Net�work, reaching seven million listeners each week. He coanchored Wall Street Week on PBS for three years. He lives in Fairfield, Connecticut.

From AudioFile
Geoff Colvin expands upon his FORTUNE article "What It Takes to Be Great" in this positive reinforcement manifesto. The author makes the point that it's not one's learned experience, or even natural aptitude, but the training process that creates the overachievers in our society. This takes into account the fields of sports, music, business, and even science. Like most self-help literature, Colvin backs his theory with faith and, coming from a business background, he recommends a systematic approach to training. The listener couldn't experience a smoother voice than David Drummond's to deliver the message. Years of voice-over experience ensure that his tone is measured, and he seldom wavers from his smooth self-assurance. J.S.H. � AudioFile 2009, Portland, Maine

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668 of 693 people found the following review helpful.
Exhilarating, Infuriating or Terrifying -- it all depends on you
By Mercenary Trader
I inhaled this book. The informal plan was to read it over a few short weeks. Instead I plowed through it in maybe three days.

For those teetering on the edge of greatness -- or thinking about really going for the gusto, in whatever field or endeavor that has captured their spirit -- this book is an invitation to walk among the gods.

For those who have soured on their dreams and bitterly written them off, however, this book will be painful. It might even read like a damning indictment, and thus incite a hostile emotional response.

And finally, this book also has the potential to be terrifying. For those who feel the pull of greatness but also wrestle with a deep-seated fear of failure, the starkness of the choice will be revealed to them in these pages.

Why? Because Colvin's deeper message, beyond the powerful insights into "Deliberate Practice" and what it can do, is that there is no excuse. Whatever it is you like (or love) to do, the fact that you don't hate it means you probably have the basic tools -- and so there's no reason you can't get better, maybe a lot better. And so, at the end of the day, there is simply no real excuse for not being great. Only the classic Bartleby the Scrivener response: "I prefer not to."

Greatness requires dedication and sacrifice, period. Being good at something requires a fair amount... being great requires a huge amount. If you truly desire greatness -- or simply to be great at what you do -- then much sacrifice is required.

But I fudge slightly. The book does leave room for one excuse of sorts, but not a very satisfying one. In some cases of highly competitive endeavor, wunderkinds (like Mozart and Tiger Woods) have built up a nearly insurmountable "time in the saddle" advantage via taking up the hard work of Deliberate Practice (which I shall from here on out refer to as DP) at an astonishingly young age.

Olympian swimmer Michael Phelps has analogized his hard training to putting credits in the bank. DP is like a disciplined investing program -- the longer you do it, the more compounding you see, and it takes many years up front to get to a point of real momentum. This makes it all but impossible in certain prodigy-dominated arenas to come to the game late and try to catch someone who has been continuously working their butt off from, say, age twelve. (Or in Tiger and Mozart's case, age three.)

My personal experience with DP -- which I practice in the world of trading and investing -- is that it's a lot like running. The brain is like a muscle, or rather a group of muscles, that has to be built up, like legs and heart and lungs for the runner, if a rigorous DP program is to be sustained.

This is another reason why getting into DP is so hard for the average individual. People don't intuitively grasp the concept that the brain is like a muscle... that you have to strengthen your cognitive control and tighten up your executive functions before you can become a powerhouse.

Nobody starts out on a running program from a dead stop and assumes they'll be able to run three marathons every week. They build up to it, and work on ways to overcome the initial physical pain and resistance that act as a barrier before "runner's high" kicks in and positive addiction carries them through.

It's a similar dynamic with DP. Many people fail in their early quest for excellence, I suspect, because the mind flags and the will tires, and instead of taking this as a normal part of the training process -- like being winded in the early stages of a running program -- they decide they can't hack it and quietly slip back into mediocrity.

Another thing I liked about this book is how it puts talent in the proper context. Is it true that talent is overrated? Well, yes. Based on these findings, absolutely. But that doesn't mean talent plays no role in success. It simply means that having some modicum of talent (whether imparted by genes or favorable early developments) is often a necessary, but not sufficient, condition for success. That lack of sufficiency, i.e. talent alone not being "enough," or even anywhere close to enough, is an absolutely critical point.

It's a further interesting quirk that too much talent can even be an impediment, in certain cases, if the obvious presence of said talent convinces the individual that it's okay to shirk on DP. It's no statistical accident, for example, that the less flashy "work horses" of the baseball and basketball worlds tend to have longer careers than their flashier co-players, thanks to a tighter regime of working hard on the fundamentals to make up for lesser natural gifts. And it seems like we all know someone who had a great knack for playing guitar or piano by ear in high school, but couldn't be bothered to put in the sweat equity of trying to develop it into something more.

Now, go forth and get on the path to greatness.

553 of 583 people found the following review helpful.
Deliberate practice "hurts but it works."
By Robert Morris
Colvin set out to answer this question: "What does great performance require?" In this volume, he shares several insights generated by hundreds of research studies whose major conclusions offer what seem to be several counterintuitive perspectives on what is frequently referred to as "talent." (See Pages 6-7.) In this context, I am reminded of Thomas Edison's observation that "vision without execution is hallucination." If Colvin were asked to paraphrase that to indicate his own purposes in this book, my guess (only a guess) is that his response would be, "Talent without deliberate practice is latent" and agrees with Darrell Royal that "potential" means "you ain't done it yet." In other words, there would be no great performances in any field (e.g. business, theatre, dance, symphonic music, athletics, science, mathematics, entertainment, exploration) without those who have, through deliberate practice developed the requisite abilities.

It occurs to me that, however different they may be in almost all other respects, athletes such as Cynthia Cooper, Roger Federer, Michael Jordan, Jackie Joyner-Kersee, Lorena Ochoa, Candace Parker, Michael Phelps, Vijay Singh, and Tiger Woods "make it look so easy" in competition because their preparation is so focused, rigorous, and thorough. Obviously, they do not win every game, match, tournament, etc. Colvin's point (and I agree) is that all great performers "make it look so easy" because of their commitment to deliberate practice, often for several years before their first victory. In fact, Colvin cites a "ten-year rule" widely endorsed in chess circles (attributed to Herbert Simon and William Chase) that "no one seemed to reach the top ranks of chess players without a decade or so of intensive study, and some required much more time." The same could also be said of "overnight sensations" who struggled for years to prepare for their "big break" on Broadway or in Hollywood.

Colvin duly acknowledges that deliberate practice "is a large concept, and to say that it explains everything would be simplistic and reductive." Colvin goes on to say, "Critical questions immediately present themselves: What exactly needs to be practiced? Precisely how? Which specific skills or other assets must be acquired? The research has revealed answers that generalize quite well across a wide range of fields." Even after committing all of my time and attention to several years of deliberate practice, under the direct supervision of the best instructor (e.g. Hank Haney, Butch Harman, or David Leadbetter) I probably could not reduce my handicap to zero but I could lower it under those conditions. Colvin's insights offer a reassurance that almost anyone's performance can be improved, sometimes substantially, even if it isn't world-class. Talent is overrated if it is perceived to be the most important factor. It isn't. In fact, talent does not exist unless and until it is developed...and the only way to develop it is (you guessed it) with deliberate practice. When Ben Hogan was asked the "secret" to playing great golf, he replied, "It's in the dirt."

Others have their reasons for thinking so highly of this book. Here are three of mine. First, Colvin's observations and suggestions are research-driven rather than based almost entirely on theories developed in isolation from real-world phenomena. He commits sufficient attention to identifying the core components of great performance but focuses most of his narrative to explaining how almost anyone can improve her or his own performance. He reveals himself to be both an empiricist as he shares what he has observed and experienced and a pragmatist who is curious to know what works, what doesn't, and why. I also appreciate Colvin's repudiation of the most common misconceptions about the various dimensions of talent. For example, that "is innate; you're born with it, and if you're not born with it, you can't acquire it." Many people still believe that Mozart was born with so much talent that he required very little (if any) development. In fact, according to Alex Ross, "Mozart became Mozart by working furiously hard" as did all others discussed, including Jack Welch, David Ogilvy, Warren Buffett, Robert Rubin, Jerry Rice, Chris Rock, and Benjamin Franklin. Some were prodigies but most were late-bloomers and each followed a significantly different process of development. About all they shared in common is their commitment to continuous self-improvement through deliberate practice.

Here's another reason I hold this book in such high regard. Throughout his narrative, Colvin inserts clusters of insights and recommendations that literally anyone can consider and then act upon to improve her or his individual performance as well as helping to improve the performance of a team of which she or he is a member. For example:

1. Attributes of deliberate practice (Pages 66-72)
2. What top performers perceive that others do not notice (Pages 89-94)
3. Benefits of having a "rich mental model"(Pages 123-124)
4. Rules for peak performance that "elite" organizations follow (Pages 128-136)
5. Misconceptions about innovation and creativity (Pages 149-151)
6. How innovators become great (Pages 159-161)
7. How to make organizations innovative (Pages 162-166)
8. What homes can teach organizations (Pages 172-175)
9. The "drivers" of great performance (Pages 187-193)
10. How some organizations "blow it" (Pages 194-198)

Colvin provides a wealth of research-driven information that he has rigorously examined and he also draws upon his own extensive and direct experience with all manner of organizations and their C-level executives. Throughout his narrative, with great skill, he sustains a personal rapport with his reader. It is therefore appropriate that, in the final chapter, he invokes direct address and poses a series of questions. "What would cause you to do the enormous work necessary to be a top-performing CEO, Wall Street trader, jazz, pianist, courtroom lawyer, or anything else? Would anything? The answer depends on your answers to two basic questions: What do you really want? And what do you really believe? What you want - really want - is fundamental because deliberate practice is a heavy investment." Corbin has provided all the evidence anyone needs to answer those two questions that, in fact, serve as a challenge.

Colvin leaves no doubt that by understanding how a few become great, anyone can become better...and that includes his reader. This reader is now convinced that talent is a process that "grows," not a pre-determined set of skills. Also, that deliberate practice "hurts but it works." Long ago, Henry Ford said, "Whether you think you can or think you can't, you're right." It would be "tragically constraining," Colvin asserts, for anyone to lack sufficient self-confidence because "what the evidence shouts most loudly is striking, liberating news: That great performance is not reserved for a preordained few. It is available to you and to everyone."

915 of 1013 people found the following review helpful.
Largely Based on HBR's "The Making of an Expert, July 2007
By Robert R. Rowntree
This book is substantially a suspicious rehash of a major peer reviewed article. Colvin and Gladwell Outliers: The Story of Success are chasing the same topic, incredibly within the same few months and referencing the same research. Albeit with different titles and stories. Colvin does a good job giving credit to that author. The problems begin when Colvin starts to take parts of the research and explode the number of pages dedicated to one point -deliberate practice. And while that point, deliberate practice is important, it is one of several ingredients in the making of an expert. In the paper "Making of an expert" by K. Anders Ericsson and others, Harvard Business Review, July 2007 they detail three well accepted conditions:

1. Delibrate Practice - the author sites verbatim with strong emphasizes
2. World class coaching - Important but not emphasized well
3. Enthusiastic family support - Very important and not emphasized well

And obviously the expert-to-be needs to be motivated. What is disturbing is Covin doesn't give much credit (wrongly) in terms of pages, to the support environment namely families and coaches. Ok, there are passing paragraphs but no where near the emphasis it should be according to the original researchers. Intuitively, as well as deep in all parents hearts, they know those new champions/experts had to have great parents. Think of Tiger Woods (Golf), the Mannings (NFL) and Obama to name a few. The deliberate practice condition also encompasses the 10,000 hours requirement in becoming an expert whether that is business, music or sports to name a few endeavors. This translates into roughly what I call the 4/6/10 phenomena - 4 hours a day, 6 days a week for 10 years. Taking a few weeks off a year helps recovery so its about 1000 hours per year.
Of the three conditions, enthusiastic family support seems to be the catalyst for the other two. That article is well written and easy to read. You can go to the HBR site and pick it up for $7. There are excellent peer reviewed references in that article worth reading. One of the key references is available at this site The Cambridge Handbook of Expertise and Expert Performance. It may be a little more academic but if you already have read "The making of an expert" and want more, than this is it.

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Human Evolution :: An Introduction to Mans Adaptations_ 4TH EDITIONFrom sldine De Gruyter,1998

Human Evolution : An Introduction to Mans Adaptations 4TH EDITION by Bernard Grant Campbell. Aldine De Gruyter,1998

  • Published on: 1998
  • Binding: Paperback

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Rabu, 31 Oktober 2012

[H885.Ebook] Free PDF Unexpectedly His (Smart Cupid), by Maggie Kelley

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Unexpectedly His (Smart Cupid), by Maggie Kelley

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Unexpectedly His (Smart Cupid), by Maggie Kelley

A match made in Manhattan...

By-the-book Marianne McBride wants to prove she's more than a computer geek in a pair of horn-rimmed glasses. But how did she end up hiding in a cake, waiting to sing "Happy Birthday" to Nick Wright, a sexy and arrogant serial-dater? Not exactly part of her plan. Especially when she finds herself kissing the birthday boy, and then running like hell...

Nick falls for no woman. No strings, no commitments, and no relationships. Not even with the sweetly curvaceous bombshell from his birthday. But then he's hit by a bombshell of his own. He needs to find the perfect faux fianc�e, or kiss his key to the executive washroom goodbye. Fortunately, his matchmaker sister has the perfect girl in mind.

Now Nick and Marianne have to pretend they're in love for six weeks. No dating. No sex.
And definitely no acting on the wickedly-hot chemistry that could ruin everything...

  • Sales Rank: #78283 in eBooks
  • Published on: 2015-08-17
  • Released on: 2015-08-17
  • Format: Kindle eBook

Most helpful customer reviews

9 of 9 people found the following review helpful.
Outrageously Adorable
By Sam Tucker
Unexpectedly His is my second Maggie Kelley novel, so I feel familiar enough to state starting a book by this author is like starting a box of Fran’s salted caramel chocolates. You tell yourself you’re just going to have a little taste. You want to savor the experience, make it last…and then you go on and devour the whole dang thing in record time!

Why?

Because Ms. Kelley’s writing is as rich, smooth and addictively salty as those blasted chocolate caramels, and once you’ve sampled one, you have to have more, and then all. I loved the Marilyn Monroe quotes and the mantelligence.com excerpts. I loved the innate chemistry between the characters and the snappy dialogue. Every word flows into the next. There’s no easy stopping point, aside from the end. No moment where you think, “Okay, I’ve had enough for now. I can put it down and take up where I left off tomorrow.” Sorry, no. You’re going to eat the whole box, and/or read the whole book, all it one sitting. Best accept that, going in.

Because watching geeky SmartCupid data guru Marianne channel her inner Marilyn, and captivate commitment-phobic financial attorney Nick is just too sweet and satisfying to resist.

Because a fake engagement is fun romantic fiction, New York in spring is always magical, and opposites really do attract in the most amusing ways.

Because as Marianne falls for Nick, she also grows as a woman, comes to terms with her past, and stops feeling so scarred by wounds inflicted by someone not worthy of her esteem.

Because Nick re-evaluates his effed-up priorities as a result of loving Marianne. His all-work, all-play, in-it-to-win-it attitude adjusts into something brave, self-sacrificing, and admirable.

Because the best stories have bad guys who get what’s coming to them, and a heart melting happily-ever-after to make you want to move to New York and meet the guy of your dreams—even when you live in Malibu, married to the guy of your dreams.

Enjoy Unexpectedly His...and you’re welcome.

5 of 5 people found the following review helpful.
Deliciously Sexy and outrageously entertaining
By April R Symes
***A gifted copy was provided by the publisher for my honest review***

Unexpectedly His starts when Marianne McBride decides she wants to change her world because her life is boring and she wants to change her life. Mari thinks people see her as a good girl and she just wants to be a bit of a bad girl. She thinks of Marilyn Monroe whenever she wants to be bad so when her boss wants her to do her a favor and jump out of a birthday cake for her brother Nick. Marianne has always had a huge crush on Nick so when her boss asked her to do this, she was totally willing but very nervous. Then she immediately thought of Marilyn and went thru this semi make-over to because this new Mari to impress Nick when she popped out of the cake. So the moment comes and when she pops out of the cake, she sings Happy Birthday and BOOM she kisses Nick on the mouth. Mari secretly cant believe she did this but it felt good.
Nick Wright has never really noticed Marianne McBride before but now, WOW, he does. He goes thru women like crazy ,yes, but hey he is a guy. Now in order to make partner he has to settle down. Into his life comes Mari and wow yes she is it. His sister introduces the two and the faux fianc�e works for him but they cannot have sex or even kiss but that doesn’t happen. They have crazy chemistry that sets them both on fire. Nick thought with everything that when the 6 weeks was up he would walk away and they both would be ok. Unfortunately that wasn’t going to be the case. Mari has crazy good feelings for him. She also has a problem-her ex boyfriend is aware of what’s going on and is threatening to turn this into the big boss of Nick’s unless she walks away. The twists and turns in the final pages of the story is wonderful and the epilogue makes this story wonderful. I highly recommend this story because it is so sweet and romantic. I like how the author finishes up this great story.

My rating: 4.5 stars ****

4 of 4 people found the following review helpful.
Sweet and decadent as a giant birthday cake
By Lightning City Book Reviews
To read the entire review please visit: http://bit.ly/1Povk38
Sweet and decadent as a giant birthday cake. You have to love a book that starts out with an analytical numbers nerd, seeking to find her inner seductress, poised to jump out of a cake at the birthday party for her long-time crush, who happens to be the brother of her boss. This heroine is AWESOME!!! She embraces her horn-rimmed glasses and cardigans even as she butterflies-up she still keeps them, they just evolve along with her. The hero's development trajectory makes him. He makes a fabulous first impression - then you see he's a "player", but then he becomes endearingly delectable.
As "Unexpectedly His" progresses the relationship has some perks as Marianne totally charms Nick's bosses at the Partners' party, but the arrangement also has some pitfalls ... Marianne has some events in her past that she's kept secret that could harm Nick's career. In this incarnation of the "faux fianc�e" formula the couple come together refreshingly quickly and the conflicts mainly come from outside sources, both malicious and unintentionally hindering. Marianne's character is refreshingly unique in that even though she's attempting to discover he "Seductress" side, she sticks with her unconventional taste in eyeglasses. Be that as it may, that particular accessory makes some of the Romantic moments incredibly humorous and beautifully endearing.
Nick develops into a fantastic hero with a quintessential banging on her door in the pouring rain scene which is every woman's fantasy. I loved this novel from top to bottom. I can't wait to read more! I only wish I had gotten my paws on the first installation of this series.
I give "Unexpectedly His" 5 Lightning Bolts and a Storm Warning!

This novel was provided by the publisher in exchange for an honest review.

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Minggu, 28 Oktober 2012

[O760.Ebook] Free PDF To the Bone, by Paul Liebrandt, Andrew Friedman

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To the Bone, by Paul Liebrandt, Andrew Friedman

What defines a chef?

Despite the glamour attached to the profession today, a successful life in the kitchen is determined more by sacrifice than stardom, demanding a dedication bordering on obsession, all in pursuit of The Food. In this meditation on the culinary life that blends elements of memoir and cookbook, Paul Liebrandt shares the story of his own struggle to become a chef and define his personal style.

To the Bone is Liebrandt’s exploration of his culinary roots and creative development. At fifteen, he began his foray into the restaurant world and soon found himself cooking in the finest dining temples of London, Paris, and ultimately, New York. Taking inspiration from the methods and menus of Marco Pierre White, Raymond Blanc, Jean-Georges Vongerichten, and Pierre Gagnaire, Liebrandt dedicated himself to learning his craft for close to a decade. Then, at New York City’s Atlas, he announced himself as a worldclass talent, putting his hard-earned technique to the test with a startlingly personal cuisine. He continued to further his reputation at restaurants such as Gilt, Corton, and now the Elm, becoming known for a singular, graphic style that has captured the public’s imagination and earned him the respect of his peers.

Punctuated throughout with dishes that mark the stages of his personal and professional life, all of them captured in breathtaking color photography, this is Liebrandt’s literary tasting menu, a portrait of a chef putting it together and constantly pushing himself to challenge the way he, and we, think about the possibilities of food.

  • Sales Rank: #122536 in Books
  • Published on: 2013-12-03
  • Released on: 2013-12-03
  • Original language: English
  • Number of items: 1
  • Dimensions: 10.30" h x 1.01" w x 7.90" l, 1.25 pounds
  • Binding: Hardcover
  • 288 pages

Review
“By any measure, Paul Liebrandt’s career in the kitchen has been a wild success. But it hasn't been a mad dash toward celebrity, as anyone who reads�To the Bone�will see. More than a collection of recipes, this impressive book is a coming-of-age story, a narrative that tells of a chef's often painstaking creative growth. Liebrandt spares us any phony glamour, focusing instead on the desire and commitment that restaurant work requires. That's a lot more real than anything you see on ‘reality’ TV.”
—Thomas Keller

“Ever since first learning about Paul's cooking while he was Atlas, I have followed him for his no-holds-barred risk-taking style of cooking. It takes a determined and self-confident person to eschew the standard conventions, and by doing so Paul has changed the way people view cooking and its possibilities.”
—Grant Achatz

“Paul is not a categorically ‘French,’ ‘American,’ or ‘British’ chef, but he has absorbed knowledge from three cultures . . . solidifying his reputation as a chef to be reckoned with through his passion and hard work. His food is more than art on the plate—it is an intricate extension of himself . . . and showcases the evolution of one of America’s most creative young chefs today."
—Daniel Boulud

“If you’ve ever wondered where the heck a modern chef gets his inspiration from, these pages will give you some idea of how it works. [This is] privileged access to one of the most innovative, skillful, and idiosyncratic chefs in America. . . . Dig in and enjoy.”
—from the foreword by Heston Blumenthal

About the Author
PAUL LIEBRANDT, the chef and co-owner of the Elm, is one of the superstars of the culinary world, having received two Michelin stars and three stars from the New York Times (at age twenty-four, the youngest chef to do so). He was the star of the Emmy-nominated HBO documentary A Matter of Taste: Serving Up Paul Liebrandt (winner of a James Beard Award for best documentary). He lives in New York.

ANDREW FRIEDMAN is the author of Knives at Dawn, about the Bocuse d’Or culinary competition, and the founder and chief contributor to the chef-focused website Toqueland.com. He is also the coeditor of the popular anthology Don’t Try This at Home, and has collaborated on more than twenty books with some of America’s finest and most well-known chefs, including Alfred Portale, Michelle Bernstein, Laurent Tourondel, and former White House chef Walter Scheib. He lives in Brooklyn, New York, with his family.

Excerpt. � Reprinted by permission. All rights reserved.
From the Introduction

From the time I was old enough to make decisions about such things, my life has been defined by The Food.

I write it that way because that’s how I think of it: as the object of an existential quest, to be pursued at the expense of just about anything else. In the name of The Food, at one time or another, I’ve worked for nothing in faraway lands where I didn’t speak the language, lived in meager and unsanitary quarters, commuted to and from work at times and in places that would make any mother fear for her son’s safety, and slept on a banquette or the floor in my own restaurant for days on end.

Why would I, or anyone, voluntarily do such things? It might be difficult for those not blessed and burdened by such attachments to understand, but at some level, cooking is an art that relies on the marriage of craft and inspiration. Craft is the easy part: anybody armed with the requisite aptitude and discipline can master the technical part of cooking, though it might take years. Inspiration, on the other hand, is like a demanding lover who flits in and out of your life as she pleases, insisting that you be available for her arrival and ready to act on a moment’s notice, lest the opportunity pass you by.

Then, of course, there’s the cruel joke perpetrated on chefs by the cosmos. It’s not enough to have one perfect idea; it must be realized dozens of times each day, at great expense, with most of the work carried out by people who don’t have the benefit of living in your head. There are no Emily Dickinsons in the cooking trade, no chefs who toil anonymously and independently in their family attics, leaving their work to future generations to discover and appreciate. On a daily basis, chefs need a well-equipped place in which to work, cooks to prepare our food, and guests to pay for the privilege of eating it. If you’ve ever wondered why so many chefs are known to terrorize their staffs, or behave like alcoholics after a night on the line, or burn out and fade away at tragically young ages, much of the answer can be found in the pressures created by that unholy trinity.

Does all of that sound unhealthy? It can be. But in my experience, the highs justify the lows. I discovered The Food as a painfully shy, unhappy boy, and it gave shape and meaning to my life. Hailing from a single-parent household, it offered me an alternate home in which to pass my days and nights. Without a specific ambition, it provided something to strive for; as a child never given to words, it gifted me with a vocabulary of flavors, colors, and textures with which to address and engage the world.

It also became the lens through which I see my life. Where some people have photo albums and journals, I have The Food. The ingredients and techniques I have worked with, and the way they come together in my dishes, are nothing less than snapshots of my life—not only of the kitchens in which I’ve worked and the influences I took from them, but also of where I was living and what I was thinking and feeling at any given time.

In these pages, I share a bit of my story, along with some dishes that mark the stops along the way—all with the hope that they might give a sense of what it’s like to become and to be a chef. I’m too young to consider this a memoir. And there are not enough recipes to qualify it as a cookbook. Think of it, then, as a literary tasting menu, a representation of one chef’s life so far, summed up—as all chefs inevitably are—by the dishes cooked and eaten along the way.

Most helpful customer reviews

15 of 19 people found the following review helpful.
art and science vs. cooking
By parisreader
I agree with those reviewers who have questioned the value of this book for people who hope to cook from it. It is primarily an exercise in autobiography, by a relatively young chef. This may be somewhat presumptuous but, thanks perhaps to his co-author, the writing is clear and engaging. Of the two chefs he dwells on, Marco Pierre White and Pierre Gagnaire, Liebrandt is much more indebted to the latter. Having eaten in the many incarnations of restaurants run by both of these chefs, I personally think this is a shame, because White was by far the greater chef. Liebrandt, following Gagnaire, has taken the path of the deconstructionist, experimental chefs (many of whom practice in the U. S.) rather than those who focus instead on achieving the most intense flavors with comparatively standard dishes. The result is plates that are studded with tiny morsels of a lot of different ingredients, drizzles of sauces, designer arrangements, unobtainable ingredients, cutting-edge professional equipment, etc. One commentator rightly asks how such dishes are even meant to be eaten. We don't have that problem with coq au vin, blanquette de veau, gratin dauphinois, salade fris�e, cr�me caramel, and an endless litany of foods that -- to me at least -- are far more mouthwatering than the sterile, self-conscious arrangements on display here. So, before you buy this tome, be sure that it is what you're looking for. It's primarily for reading, not cooking -- for the coffee table rather than the kitchen. The short recipes section is uniformly worthless for the home cook.

That said, I urge readers to be viewers and to watch the engrossing DVD, "A Matter of Taste," which also chronicles Liebrandt's career. While his egotism is evident as well in this film, it somehow becomes more charming than simply reading about it.

As for Liebrandt's actual cooking, I found it disappointing at his newest outlet, The Elm in Brooklyn. The night my wife and I were there, Liebrandt was certainly no hands-on chef. Instead he sat in a spare room, clearly visible through the translucent glass window, talking on the telephone for the better part of an hour. The food was uneven, with some combinations that worked and others that were merely odd. I have no need to go back, let alone to try to reproduce the cuisine with this non-functional cookbook.

4 of 4 people found the following review helpful.
Going his own way
By Amazon Customer
This book tells the story of Paul Liebrandt's early years in the kitchen, from his start as a 13-year-old dishwasher through running his own restaurants in New York City barely 15 years later. At 24, Liebrandt received 3 stars from the New York Times, the youngest chef ever to do so. In this book, he details his rise through the kitchen world and the stages of his culinary education. Rather than attend cooking school, Liebrandt headed straight for the kitchen of L'Escargot in London when he was 16. For the next 8 years, he would learn his craft, working in fine dining establishments in London and Paris such as Marco Pierre White, Vong, Pied a Terre, Le Manoir, and Pierre Gagnaire. Then he decided to try his fortune in New York, and soon found established himself as head chef at Atlas, where he was to earn the 3-star review from the New York Times. Circumstances soon pushed Liebrandt out from Atlas, however, and it would be several years before he was once again able to run his own kitchen in the big leagues of New York City. In this book, Liebrandt shares the stories of his youth, both in the kitchen and out, while describing who his culinary influences were and why. The book is amply illustrated with exquisite photographs of Liebrandt's culinary creations, and includes a short section of recipes at the back for some of these creations.

Liebrandt's creative approach to food is exhilarating to some and mysterious to others. Regardless of how you feel about Liebrandt's creations, it is fascinating to learn how he developed his unique skills and recipes. It is also refreshing to read a detailed account of a culinary education that does not include a formal cooking school. Overall, the prose is extremely well written, engaging and clear. And the photographs of Liebrant's dishes make this a book that you will return to again and again.

3 of 4 people found the following review helpful.
Gorgeous
By M. Hyman
Paul Liebrandt is one of the world class amazing chefs. This book tells his life story, from his early childhood through his 2 star Michelin restaurant Corton (he's since left for another restaurant). The book is filled with amazing photographs and occasional recipes (none of which are for the faint of heart... they are superbly difficult). When you read it you want to eat it.

The challenge with the book is that it doesn't convey the sense of the chef the way the movie about him does. In the film, you see his focus, sense of humor, and humility, whereas in the book you get more of his life story and a strong sense of his passion, but it just lacks the emotional spark that is so warmly conveyed by the film. (Similarly, a book such as The French Laundry conveys more of Keller's personality). I wish the book could have achieved what the film did, but it is enjoyable to be able to learn more about him and how he learned.

As with other books I've read about chef's, it takes an amazing dedication as well as skill and creativity to get to the top, and Paul has that in spades.

Although the text is sometimes lacking in spirit, The photographs in the book and the descriptions of the dishes he creates, on the other hand, are over the top gorgeous. Whether or not you walk away from the book wanting to meet the chef, you will want to try his food.

Overall quite interesting and inspirational, although, as mentioned, I wish the book would have had a bit more of the spirit that you see in the film.
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[Z515.Ebook] Ebook Free Human Resources Management: A Strategic Approach, 6th Edition, by William P. Anthony, K. Michelle Kacmar, Pamela L. Perrewe

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Human Resources Management: A Strategic Approach, 6th Edition, by William P. Anthony, K. Michelle Kacmar, Pamela L. Perrewe

Human Resources Management: A Strategic Approach, 6th Edition, by William P. Anthony, K. Michelle Kacmar, Pamela L. Perrewe



Human Resources Management: A Strategic Approach, 6th Edition, by William P. Anthony, K. Michelle Kacmar, Pamela L. Perrewe

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Human Resources Management: A Strategic Approach, 6th Edition, by William P. Anthony, K. Michelle Kacmar, Pamela L. Perrewe

This popular text written from a "what human resources can do for you" perspective, demonstrates how human resources fit into the organizational big picture. Many cross-functional topics are integrated throughout the text including, marketing, finance, operations, and accounting. Updated cases include material that reinforces the key concepts presented in the text and provides an additional practical perspective to problems faced by human resource managers. The market includes all universities that teach a course in Human Resource Management. It may be used for both upper-division undergraduate and graduate level courses.

  • Sales Rank: #48269 in Books
  • Brand: Cengage Learning
  • Published on: 2009-07-24
  • Ingredients: Example Ingredients
  • Original language: English
  • Number of items: 1
  • Dimensions: 11.00" h x 1.30" w x 8.50" l, 4.00 pounds
  • Binding: Hardcover
  • 730 pages
Features
  • Used Book in Good Condition

About the Author
William P. Anthony (PhD) (SPHR) is professor of management, Carl DeSantis Professor of Business Administration, and director of the DeSantis Center for Executive Management Education in the College of Business at Florida State University. He received his MBA and PhD degrees from Ohio State University and his bachelor�s degree from Ohio University. Dr Anthony has published more than 80 articles and 14 books. He has been published in a variety of management journals including Long Range Planning, Human Relations, Academy Of Management Executives, Journal of Applied Psychology, Organizational Dynamics, and Human Resource Management Journal among others. He has served as a reviewer for Human Resource Management Journal and The Journal of Managerial Issues. His book Participative Management, was reprinted 10 times and translated into six different languages. Dr Anthony consults with a wide variety of business and governmental organizations throughout the United States. His previous clients include Motorala, State Farm Insurance, Intervynals Corporation, The U.S. Department of Defense, The Florida Lottery, Rayonier, Resortquest, Olin Corporation, and Goodwill Industries. He also serves as an expert witness in employment matters. Dr Anthony has served as chairman of the management department and as assistant dean in the College Of Business at Florida State University.

K. Michele (Micki) Kacmar (PhD) is professor of management and the Durr-Fillauer Chair of Business Ethics in the department of management and marketing at the University of Alabama. She received her bachelor�s degrees in computer science and communication and a master�s degree in communication from Illinois State University. Her PhD degree is in human resource management from Texas A&M University. Prior to joining the faculty at the University of Alabama she served on the faculty at Florida State University and Rensselaer Polytechnic Institute. Dr. Kacmar teaches courses in ethics at the undergraduate level and research design and methodology at the PhD level. Dr. Kacmar�s general research interests are in the areas of impression management and organizational politics. She has published more than 65 articles in journals such as Academy of Management Journal, Journal of Applied Psychology, Human Relations, and Organizational Behavior and Human Decision Processes. She served as editor of the Journal of Management from 1999-2002 and as an Associate Editor of Human Resource Management Journal from 1996-1999.

Pamela L. Perrewe (Ph.D.) is the Distinguished Research Professor and Jim Moran Professor of Management in the College of Business at Florida State University. She received her Bachelor degree in Psychology from Purdue University and her Master and Ph.D. degrees in Management from the University of Nebraska. Dr. Perrewe primarily teaches courses in Organizational Behavior and Human Resource Management and has taught at the undergraduate, masters, and Ph.D. levels. Dr. Perrewe is a past recipient of the Florida State University Teaching Excellence Program award and the University Teaching Incentive Program award as well as the University Developing Scholar award. Dr. Perrewe has focused her research interests in the areas of job stress, coping, organizational politics, emotion and personality. Dr. Perrewe has published over 10 book chapters and 70 journal articles in journals such as Academy of Management Journal, Journal of Management, Journal of Applied Psychology, Journal of Organizational Behavior, Journal of Vocational Behavior, Human Relations and Journal of Applied Social Psychology. Further, she has presented 75 research papers at academic and professional meetings. She serves as a member of the Editorial Review Board for Journal of Occupational Health Psychology, Human Resource Management Review, Organizational Analysis, Leadership and Organizational Studies, and Journal of Managerial Issues. She has fellow status with Southern Management Association and the Society for Industrial and Organizational Psychology. Dr. Perrewe has recently been appointed to the Board of Scientific Counselors for the National Institute for Occupational Safety and Health. Finally, she is the co-editor of an annual series entitled, Research in Occupational Stress and Well Being published by Elsevier Science, Inc.

Most helpful customer reviews

1 of 1 people found the following review helpful.
Good HR Book
By A. Roederer
This is a great book for those learning HR.. while there are simpler ones in the market, this book does a great job of covering several different aspects.

0 of 0 people found the following review helpful.
Required Reading for School
By Bookreaderallday
It was an interesting book. So glad it was for school. The nice part about this purchase - the VP of HR at my company purchase it from me for a refresher for herself.

0 of 0 people found the following review helpful.
Four Stars
By M. Morgan
A little pricey, but it does the job I need for my class

See all 9 customer reviews...

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