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Confessions Of The Pricing Man

Author : Hermann Simon
ISBN : 9783319204000
Genre : Business & Economics
File Size : 88. 62 MB
Format : PDF, ePub, Docs
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The world’s foremost expert on pricing strategy shows how this mysterious process works and how to maximize value through pricing to company and customer. In all walks of life, we constantly make decisions about whether something is worth our money or our time, or try to convince others to part with their money or their time. Price is the place where value and money meet. From the global release of the latest electronic gadget to the bewildering gyrations of oil futures to markdowns at the bargain store, price is the most powerful and pervasive economic force in our day-to-day lives and one of the least understood. The recipe for successful pricing often sounds like an exotic cocktail, with equal parts psychology, economics, strategy, tools and incentives stirred up together, usually with just enough math to sour the taste. That leads managers to water down the drink with hunches and rules of thumb, or leave out the parts with which they don’t feel comfortable. While this makes for a sweeter drink, it often lacks the punch to have an impact on the customer or on the business. It doesn’t have to be that way, though, as Hermann Simon illustrates through dozens of stories collected over four decades in the trenches and behind the scenes. A world-renowned speaker on pricing and a trusted advisor to Fortune 500 executives, Simon’s lifelong journey has taken him from rural farmers’ markets, to a distinguished academic career, to a long second career as a n entrepreneur and management consultant to companies large and small throughout the world. Along the way, he has learned from Nobel Prize winners and leading management gurus, and helped countless managers and executives use pricing as a way to create new markets, grow their businesses and gain a sustained competitive advantage. He also learned some tough personal lessons about value, how people perceive it, and how people profit from it. In this engaging and practical narrative, Simon leaves nothing out of the pricing cocktail, but still makes it go down smoothly and leaves you wanting to learn more and do more—as a consumer or as a business person. You will never look at pricing the same way again.

Fix It And Forget It Big Cookbook

Author : Phyllis Good
ISBN : 9781680990140
Genre : Cooking
File Size : 34. 55 MB
Format : PDF, Kindle
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Finally, all in one handsome volume, the best 1400 slow-cooker recipes! New York Times bestselling author Phyllis Pellman Good has gathered the biggest collection of tantalizing, best-ever slow-cooker recipes into one great book. The recipes in this amazing treasure are all— Collected from some of America’s best home cooks. Tested in real-life settings. Carefully selected from thousands of recipes. Eight small “galleries” of full-color photos of delectable slow-cooker dishes from the collection add sparkle throughout the cookbook. Phyllis Pellman Good’s cookbooks have sold nearly 10 million copies. Her five beloved Fix-It and Forget-It cookbooks have themselves sold more than 8 million copies! Three of her cookbooks have been New York Times bestsellers. This is the perfect BIG COOKBOOK! Easy to understand, easy to use. Absolutely manageable for those who lack confidence in the kitchen. Convenient for those who are short on time. Will bring a “make-it-again” request from all who are lucky enough to enjoy these tasty dishes. Fix-It and Forget-It BIG COOKBOOK, with its 1400 best slow-cooker recipes, is another winner!

Lpic 1 V4 Cert Guide

Author : Ross Brunson
ISBN : 078975455X
Genre : Computers
File Size : 68. 44 MB
Format : PDF, ePub, Docs
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"Exams LX0-103 & LX0-104/101-400 & 102-400"--Cover.

Encyclopedia Of Kitchen History

Author : Mary Ellen Snodgrass
ISBN : 9781135455729
Genre : Reference
File Size : 76. 69 MB
Format : PDF
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First published in 2005. Routledge is an imprint of Taylor & Francis, an informa company.

Appalachian Home Cooking

Author : Mark Sohn
ISBN : 081319153X
Genre : Cooking
File Size : 75. 9 MB
Format : PDF, ePub, Mobi
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Mark F. Sohn’s classic book, Mountain Country Cooking, was a James Beard Award nominee in 1997. In Appalachian Home Cooking, Sohn expands and improves upon his earlier work by using his extensive knowledge of cooking to uncover the romantic secrets of Appalachian food, both within and beyond the kitchen. The foods of Appalachia are the medium for the history of a creative culture and a proud people. This is the story of pigs and chickens, corn and beans, and apples and peaches as they reflect the culture that has grown from the region’s topography, climate, and soil. Sohn unfolds the ways of a table that blends Native American, Eastern European, Scotch–Irish, black, and Hispanic influences to become something new—and uniquely American. Sohn shows how food traditions in Appalachia have developed over two centuries from dinner on the grounds, church picnics, school lunches, and family reunions as he celebrates regional signatures such as dumplings, moonshine, and country ham. Food and folkways go hand in hand as he examines wild plants, cast-iron cookware, and the nature of the Appalachian homeplace. Appalachian Home Cooking celebrates mountain food at its best. In addition to a thorough discussion of Appalachian food history and culture, Sohn offers over eighty classic recipes, as well as mail-order sources, information on Appalachian food festivals, photographs, poetry, a glossary of Appalachian and cooking terms, menus for holidays and seasons, and a list of the top 100 Appalachian foods.

On Food And Cooking

Author : Harold McGee
ISBN : 1416556370
Genre : Cooking
File Size : 29. 68 MB
Format : PDF, Kindle
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Harold McGee's On Food and Cooking is a kitchen classic. Hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible to which food lovers and professional chefs worldwide turn for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious. Now, for its twentieth anniversary, Harold McGee has prepared a new, fully revised and updated edition of On Food and Cooking. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment. On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped give birth to the inventive culinary movement known as "molecular gastronomy." Though other books have now been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques. Among the major themes addressed throughout this new edition are: Traditional and modern methods of food production and their influences on food quality The great diversity of methods by which people in different places and times have prepared the same ingredients Tips for selecting the best ingredients and preparing them successfully The particular substances that give foods their flavors and that give us pleasure Our evolving knowledge of the health benefits and risks of foods On Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food.

On Cooking

Author : Sarah R. Labensky
ISBN : 0131713272
Genre : Cooking
File Size : 28. 71 MB
Format : PDF, Docs
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Comprehensive and authoritative, the Fourth Edition of "On Cooking" enhances the book's introduction to food and cooking techniques with new chapters, features and recipes. Topical coverage is expanded with new chapters covering the basics of flavor and vegetarian cooking. A unique recipe testing program has strengthened the quality and reliability of the recipes throughout the book with feedback from students and teachers. "On Cooking" is a resource that students of the culinary arts will want to keep in their kitchen throughout their careers!

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