In this scrumptious collection, revered chef Marcel Desaulniers serves up some of his most sinful, most seductive chocolate creations ever. An astonishing array of chocolate lovers from the "guru of ganache".

The Inspired Home: Interiors of Deep Beauty opens the door to twenty-five of the most beautiful homes in the world ones owned by top interior designers, fashion designers, artists, and stylists to reveal how simple principles borrowed from nature can inspire gorgeous, innovative interiors that both calm and embolden us.To create this unique volume, Karen Lehrman Bloch interviewed renowned aesthetes with homes all over the world, including interior designers Juan Montoya, Darryl Carter, and Vicente Wolf; fashion designers Donna Karan, Alberta Ferretti, and Consuelo Castiglioni; stylist Lori Goldstein; and artist Michele Oka Doner.The direct and practical advice featured inside, along with a wealth of extraordinary photographs of the homes, teaches us how to feel visually, understand color and texture, and find objects, new and used, with a sense of life. An inspired home, Bloch reveals, fulfills our physical and spiritual needs, provides an enduring sense of rejuvenation and pleasure, and is both easily attainable and timeless.

A fully illustrated collection of more than one hundred recipes from Bergdorf Goodman's renowned BG Restaurant, with contributions by fashion industry tastemakersBG Restaurant, located on the seventh floor of Bergdorf Goodman, with its sublime pale-blue and cool green interior and sweeping view of Central Park, is a legendary destination—a ritual part of the shopping experience at this singular luxury emporium for many, a regular gathering spot for members of the fashion community, and a coveted dining experience for visitors to New York City who want to sample its splendid afternoon tea service or addictive Gotham Salad.The Bergdorf Goodman Cookbook publishes for the first time a full range of the restaurant's renowned offerings, from the sparkling Passionista cocktail to the irresistible Lobster Mac and Cheese to The BG, its luscious signature chocolate-hazelnut dessert. Accompanying these perennial favorites from the BG menu and seasonal specialties are recipes contributed by fashion insiders. Designers, editors, writers, stylists, and Bergdorf Goodman's own Linda Fargo and Betty Halbreich all share personally beloved dishes. With a foreword by Hal Rubenstein and illustrations by Konstantin Kakanias, The Bergdorf Goodman Cookbook is a carefully curated and charmingly presented collection of recipes that will delight both discerning fashion and food lovers alike.40 full-color illustrations throughout

The Dumpling: A Seasonal Guide by Wai Hon Chu and Connie Lovatt is the most comprehensive collection of dumpling recipes ever produced.Discovering that dumplings—as a category of food—have never been properly defined, Chu and Lovatt developed a definition that takes into account the ingredients, cooking methods, and shapes that most commonly define dumplings, not just in a particular region or culture, but around the world. "A dumpling is a portion of dough, batter, or starchy plant fare, solid or filled, that is cooked through wet heat, and is not a strand or a ribbon"This exciting collection shows us that not only are pot stickers, pierogis, and shao mai dumplings but so too are tamales, steamed cakes, and steamed breads. From Chickpea Dumplings in a Tomato Sauce (India) to Leaf-Wrapped Rice Packages Stuffed with Peanuts and Sausage (China), from Chocolate Tamales (Mexico) to a "Napkin" Bread Dumpling with Cherries (Austria), from Cloud-Shaped Bread Buns (Tibet) to Potato Dumplings with Cabbage Layers (Hungary), dumplings, whether steamed or simmered, are as fun to make as they are to eat. A truly passionate exploration of every dumpling type imaginable, The Dumpling contains dessert varieties, dumplings for gifts or entertaining, dozens of vegetarian and vegan options, fast and easy dumplings, as well as 21 pages of step-by-step dumpling making-illustrations. Arranged by month so as to encourage all of us to cook dumplings seasonally and year round, The Dumpling contains a recipe for every taste bud, table, and occasion. Chapters 10, 11, and 12 October No-Fuss Potato Dumplings Spiced Carrot Pudding Collard Greens with Corn Dumplings Chicken Paprika with Dumplings Bean Soup with Tiny Dumplings Chickpea "Fish" in a Spicy Onion Sauce Bacon and Sage Roly Poly Daikon Cake Cheddar Cheese and Potato Pierogi Lentil and Onion Pierogi Potato "Tamales" Stuffed with Chicken and Jalapeno Beef-Stuffed Plantain Balls in a Cassava-Corn Soup November Dumplings and Cocky’s Joy "Napkin" Bread Dumpling Turkey Stew with Stuffing Dumplings Cranberry Pudding Lord Randall’s Pudding, An Apricot Dessert Sticky Toffee Pudding Potato Dumplings with Crouton Centers Country Cabbage Soup with Large Cornmeal Dumplings Philadelphia Pepperpot Soup with Dumplings Large Beef- and Spinach-Filled Dumplings in Beef Broth Dumplings Stuffed with Pears, Figs, and Chocolate Pumpkin and Lentil Ravioli with Browned Butter and Rosemary "Little Ear" Dumplings Stuffed with Mushrooms in a Beet Soup December Root Vegetable Bread Dumplings Clootie Dumpling Starchy Coconut Stew with Slippery Rice Balls Guava Duff Potato Dumplings with Cabbage Layers John in the Sack Classic Christmas Pudding Chocolate Tamales Siberian Meat Dumplings Chestnut Ravioli with Sage Butter Sauce Chicken-Filled Dumplings in an Escarole Soup Dumplings Stuffed with "Stewed" Breadcrumbs

Arthur Avenue winds its way through the heart of theBronx. Known to many as the "real Little Italy," the storiedArthur Avenue neighborhood has been home to a vibrantcommunity of Italian-Americans for over a hundred years.Today, this area continues to thrive as visitors and residents stopto buy a fresh, crusty loaf of bread; to enjoy a meal at Mario'sRestaurant; to dawdle for a while at Randazzo's raw bar on a warmsummer afternoon; or to hear Mike's Deli owner Michele Grecobelt out an aria from Rigoletto and spellbind his customers withtales of the Avenue's past.Now, for the first time, the residents of Arthur Avenue inviteyou to experience the magic of their kitchens and share theflavors of their family tables. Passed down through generations,their delicious recipes are time-tested, tried, and true -- and readyfor any kitchen. They include:? Sicilian Baked Ziti ? Yankee Stadium Big Boy (The Grecofamily's famous grinder that was rated one of the best in the cityby the New York Times) ? Osso Buco ? Olive Ciabatta ? Italian RicottaCheesecake ? Cannoli ? and moreThe Arthur Avenue Cookbook also invites you to savor the memoriesof the neighborhood's most colorful residents, restaurateurs, andshop owners, and those of their families -- many of whom havelived in the neighborhood since it first came into being. MeetMario Borgatti, the noodle maker who has been there for morethan eighty-five years. Anthony Artuso, Sr., takes his bakerybusiness so seriously that he went seventeen years without avacation -- in part, to ensure that each bride and groom got theperfect wedding cake. And Mike Rella, president of the ArthurAvenue Retail Market, remembers learning English by workingin a butcher shop, where he's now a partner with his uncle PeterServedio.This cookbook also provides a guide to the pastry shops, delis,restaurants, and other famous and lesser-known gems that lineArthur Avenue. Gorgeous photographs, extraordinary characters,and enticing dishes make The Arthur Avenue Cookbook an irresistibleaddition to any kitchen.

More than a cookbook, this is the story of how a little girl, born in the South of Yankee parents, fell in love with southern cooking at the age of five. And a bite of brown sugar pie was all it took."I shamelessly wangled supper invitations from my playmates," Anderson admits. "But I was on a voyage of discovery, and back then iron-skillet corn bread seemed more exotic than my mom's Boston brown bread and yellow squash pudding more appealing than mashed parsnips."After college up north, Anderson worked in rural North Carolina as an assistant home demonstration agent, scarfing good country cooking seven days a week: crispy "battered" chicken, salt-rising bread, wild persimmon pudding, Jerusalem artichoke pickles, Japanese fruitcake. Later, as a New York City magazine editor, then a freelancer, Anderson covered the South, interviewing cooks and chefs, sampling local specialties, and scribbling notebooks full of recipes.Now, at long last, Anderson shares her lifelong exploration of the South's culinary heritage and not only introduces the characters she met en route but also those men and women who helped shape America's most distinctive regional cuisine—people like Thomas Jefferson, Mary Randolph, George Washington Carver, Eugenia Duke, and Colonel Harlan Sanders.Anderson gives us the backstories on such beloved Southern brands as Pepsi-Cola, Jack Daniel's, Krispy Kreme doughnuts, MoonPies, Maxwell House coffee, White Lily flour, and Tabasco sauce. She builds a time line of important southern food firsts—from Ponce de León's reconnaissance in the "Island of Florida" (1513) to the reactivation of George Washington's still at Mount Vernon (2007). For those who don't know a Chincoteague from a chinquapin, she adds a glossary of southern food terms and in a handy address book lists the best sources for stone-ground grits, country ham, sweet sorghum, boiled peanuts, and other hard-to-find southern foods.RecipesThere are two hundred classic and contemporary, plain and fancy, familiar and unfamiliar, many appearing here for the first time. Each recipe carries a headnote—to introduce the cook whence it came, occasionally to share snippets of lore or back-stairs gossip, and often to explain such colorful recipe names as Pine Bark Stew, Chicken Bog, and Surry County Sonker.Add them all up and what have you gotOne lip-smackin' southern feast!A Love Affair with Southern Cooking is the winner of the 2008 James Beard Foundation Book Award, in the Americana category.

Andrew Carmellini, two-time James Beard Award winner, acclaimed author of Urban Italian, and executive chef–owner of the hit New York City restaurants Locanda Verde and The Dutch, takes readers on a wonderfully rich and diverse tour through the ingredients and cuisines that constitute American flavorFor most of his life, Andrew Carmellini has been hitting the road, tasting the best of American flavors. Whether on childhood trips escaping from the hard-bitten winters of Ohio to sunny Florida and its fresh citrus fruit, cross-country trips in pursuit of the Great American Breakfast, or five-meal-a-day swings through barbecue country, he absorbed everything he could about regional cooking, American-style, at every stop.In American Flavor, Carmellini shares the lessons of his culinary life on the road in recipes and stories that get at the soul of how we eat today. Using the traditional regional foodways and the multicultural neighborhoods, global eateries, and ethnic groceries that dot the American landscape as his inspiration, he introduces delectable, enticing dishes that deliver maximum impact yet are surprisingly simple to make. In the book, you’ll find cheese pierogies inspired by the Polish church ladies of Carmellini’s native Cleveland right next to his take on savory-sweet barbecued beef short ribs from L.A.’s Korea Town; seriously smoky southwestern mole alongside savory lamb stew that takes its flavors from Astoria, the historically Greek neighborhood in Queens, New York. Every recipe reflects Carmellini’s laid-back style, midwestern roots, big-city palate, and dedication to great ingredients and serious flavor.Along with the recipes are true-life tales of Carmellini’s crazy culinary travels across America, into Canada, and even to Europe. Whether he’s hunting ramps with the locals during an extern summer at a Virginia mountain resort or sampling some of the surprising off-menu specials at a hippie café in Vancouver, British Columbia, these hilarious, engaging stories tell the tale of the education of an American chef inside the kitchen—and out. Entertaining and inspiring, American Flavor is a book that readers will turn to again and again, not only for special occasions and everyday meals, but also as a portrait of real American food in the twenty-first century: sophisticated but down-to-earth, rustic but refined, and always deeply flavored and delicious.

Sweeping in its scope, The Legends of Hip Hop is an intimate look at the visionaries, the movers and the shakers, and the pioneers who have helped shape the world of hip hop.Groundbreaking artist Justin Bua profiles and paints fifty key figures, including everyone from Afrika Bambaataa and Grandmaster Flash to President Obama and Jay-Z, providing a portrait of each legend in a style reminiscent of the great masters. The artwork is accompanied by an engaging autobiographical narrative that contextualizes the impact each icon has had on Bua's personal life and on the hip-hop culture at large. With a foreword by Chuck D, this landmark volume is more than a celebration of hip hop; it is the definitive word on the subject as told by Bua, one of hip hop's leading artists and a legend in his own right.

From one of Los Angeles's premier caterers and event planners, here is a beautifully photographed cookbook filled with more than 100 delectable recipes and brilliant party-planning tipsLulu Powers, vivacious chef to the stars, has catered parties for a cache of A-list celebrities. What her clients love most is her irrepressible spirit and ability to create elegant yet unpretentious gatherings that feature fabulous food and festive cocktails. In Lulu Powers: Food to Flowers, she dishes out her secrets to enjoyable and stress-free entertaining. From a holiday brunch to a retro party, from a classic Fourth of July celebration to a casual winter picnic, here are dozens of inspiring ways to gather with friends and loved ones.For these creative events, Lulu provides the perfect menu and lays out everything you'll need to host an unforgettable gathering—from sublime cocktails to making a memorable atmosphere with flowers, music, and budget-friendly décor. Of course, the centerpiece of any Lulu Powers party is her delicious, expertly presented food, and the book reveals her best, most crowd-pleasing recipes, including:Mini Wild Mushroom Risotto CakesBurger Bites with Lulu's Special SauceHerb-Marinated Lamb ChopsMini Double-Stuffed New Potatoes Caramel-Fudge BrowniesButterscotch Pudding with Rum SauceThe recipes can be mixed and matched, and almost every dish can be prepared ahead of time, making party planning even easier.Lulu believes that everyone's capable of throwing a great party, and breaks down her inimitable style into simple elements, with hundreds of shortcuts and money-saving tips to ease the mind of even the novice host. She guides you through the party planning process, with loads of information about entertaining and hosting in a fun, relaxed manner. Armed with Lulu's recipes, tips, and party-giving secrets, you'll soon be throwing the best bashes on the block.

Twelve-year-old Joe Stoshack is an average kid with two amazing talents: getting his hands on rare baseball cards, and traveling through time to meet the famous players they depict. Sports buffs and fans of authors like Tim Green and Jon Scieszka will love this imaginative series.Together for the first time, this collection includes:Honus & Me, featuring Honus Wagner, the greatest shortstop ever, from the turn of the century. Honus Wagner’s baseball card is the rarest and most expensive of all; one specimen sold for $2.8 million in 2007. Jackie & Me, featuring Jackie Robinson, the first African-American player in Major League Baseball, six-time All-Star, and recipient of the Presidential Medal of Freedom and the Congressional Gold Medal. Babe & Me, featuring Babe Ruth, all-time great batter and seven-time World Series champion, who set records that still stand today. Shoeless Joe & Me, featuring Shoeless Joe Jackson, who was banned from baseball in the prime of his career and whose involvement in the Black Sox Scandal is still disputed.

How do great chefs make their food taste betterIs it the ingredients they useTheir cooking techniques and equipmentThat's part of the answer. But the real secret is that truly great chefs follow their instincts -- the kitchens in their heads. Now, in her first cookbook, Jody Adams, the award-winning chef/co-owner of Boston's Rialto, teaches you how to follow your own instincts and make the transition from passionate eater to passionate cook.In the Hands of a Chef shares Jody's favorite dishes, those she prepares for family and friends in her home kitchen. By teaching the basics of artisanal cooking, or making good food from scratch, she gives cooks a solid foundation for cooking like a chef. She tells readers what to look for when buying ingredients, what equipment is essential, and how a dish should look and taste while being prepared.Above all, Jody encourages readers to trust their instincts and follow them to create a cooking style that feels right, using recipes as the building blocks for their own creations.From starters, seasonal soups, salads, and main courses to desserts, Jody reinvents Mediterranean foods using unconventional ingredients, many from New England. For a boost of summer flavor, grilled tomatoes add depth to gazpacho. To vary the flavor of simple salads -- from a Minted Romaine Salad with Grapes, Ricotta Salata, and Toasted Almonds to Arugula and Portobella Mushroom Salad-one or two seasonal ingredients are added to the usual recipes. Drawing inspiration from Italian tradition, Jody offers up innovative pasta and grains dishes. Ravioli, pappardelle, gnocchi, and linguine are served up with Mediterranean flavors and ingredients -- tomatoes, olives, figs, chestnuts, fresh greens, wild mushrooms, Parmesan cheese -- for home-style meals any time of the year. Yet much of Jody's cooking is pure American in flavor. Dessert classics are reinvented with new twists, such as Super-Creamy Rice Pudding with Passion Fruit Sauce and Heather's Cranberry Chocolate Pecan Tart. Here, too, are Jody's signature dishes, including Roasted Marinated Long Island Duck with Green Olive and Balsamic Vinegar Sauce and Soupe de Poisson, which Jacques Pépin calls the best version outside of France.Intended to make you wish you had more time to spend in the kitchen, In the Hands of a Chef is an inspiration as well as an essential resource for every cook. Why be just a good cook when you can be a great onePut yourself in the hands of Jody Adams with In the Hands of a Chef.

Some time in the early 1960s, during the golden age of organized crime in America the era that would inspire The Godfather; Goodfellas, and even The Sopranos federal investigators pulled every known piece of information on more than 800 Mafia members worldwide into a thick, phone-book-sized directory. From old-school gangsters like Lucky Luciano and Mickey Cohen to young turks like Paul Castellano and Vinny "The Chin" Gigante, the guide offered at-a-glance profiles of small-time thugs and major dons alike... and was allegedly the book Attorney General Robert F. Kennedy used to investigate the mob.Recently discovered, and published for the first time in this facsimile edition, Mafia is a treasure trove of info on the underworld in mid-century America a revelatory artifact and an irresistible read.

Rome is the most beloved city in Italy, if not the world. Rich in culture, art, and charm, the Eternal City is also home to some of the most delicious and accessible cooking in all of Italy. Influenced by both the earthy peasant fare of the surrounding hillsides and the fish from the nearby Mediterranean, Roman food makes the most of local ingredients and simple, age-old techniques. Yet while Italian cookbooks abound, no American book has focused on Romes unique and varied fare. In this beautifully illustrated cookbook, author David Downie and photographer Alison Harris offer a comprehensive collection of more than 125 Roman recipes, exploring the lively, uncomplicated food traditionally served in Roman homes and trattorie. From well-known dishes like Spaghetti Carbonara, to popular snack food like Pizza Bianca, to distinctive specialties like Roast Suckling Lamb, each recipe in Cooking the Roman Way is simple, authentic, and easy to make at home. With four-color photographs of landmarks, markets and food, stories about and profiles of food vendors, entertaining anecdotes, and a food lovers guide to the streets of the city, this book paints a vivid picture of Rome and the food that has sustained it for millennia.

Enter a world of adventure and indulgence in this exotic cookbook by the chef Bon Appétit has called "an anarchic artist of the last course."Renowned chef Jehangir Mehta has relentlessly immersed himself in creating inventive desserts and other dishes at his new Manhattan food and wine bar, Graffiti, and as the creator of the sumptuous confections for his online store and event-management company, Partistry. He draws endless inspiration from his Indian heritage and from ayurveda, the ancient science of health and medicine. Now, in this gorgeous book?, Mehta shares his holistic approach to refreshing the body, mind, and spirit through delicious recipes using only the purest and most beneficial ingredients. Wake up to the enticing aroma of fresh-baked Jasmine-Glazed Doughnuts or delectable Hazelnut Crêpes with Caramel-Pine Nut Sauce.Delight in one of Mehta's celebrated flavor fusions: Salty Caramel Tapioca Tarts, Green Papaya and Persimmon Salad with Pepper-Coconut Sorbet, and Lime-Brushed Melon Mille-feuille with Beet Sorbet.Enjoy Mehta's Persian Caraway Seed Cookies and Falooda with Fresh Strawberry Ice Cream, and experience the best of Mexico and India with a superlative Tres Leches Cake with Coconut-Curry Emulsion, Pears, and Almond.Whether you are preparing a spectacular feast for a dinner party or a simple dessert on a whim, you'll be inspired by the amazing range of ingredients in the book—from the most common to the rather unusual. This captivating book is perfect for anyone interested in the intersection of the culinary arts and the restorative properties of nature.

Crushing your enemies, driving them before you, and hearing the lamentations of their womenIt doesn't get any better than this." –Eugene Robinson, ripping off John Milius That's the sentiment that surges just below the surface of Eugene Robinson's Fight – an engrossing, intimate look into the all–absorbing world of fighting. Robinson – a former body–builder, one–time bouncer, and lifelong fight connoisseur – takes readers on a no–holds–barred plunge into what fighting is all about, and what fighters live for. If George Plimpton had muscles and had been choked out one too many times––this is the book he could have written. When Robinson and his fellow fighters mix it up, they live completely for the moment: absorbed in the feel of muscles slippery with sweat; the metallic tang of blood mingling with saliva in the mouth; the sweet, firm thud of taped knuckles impacting flesh. They fight because it feels good. They fight because they want to win. And even if they get their asses kicked, they fight because they love fighting. Fight is part encyclopedia, part panegyric to fighting in all its forms and glory. Robinson's narrative – told in his trademark tough–guy, stream–of–consciousness noir voice – punctuates this explanatory compendium of the fighting world. From wrestling, jiu–jitsu, boxing and muay thai to bar fighting, hand–to–hand combat, prison fighting and hockey fights, from the greatest movie fight scenes to how to throw the perfect left hook, Fight is a scene–by–scene tour of the bloody but beautiful underworld that is the art of fighting. With his aficionado's enthusiasm and fast–paced, addictive voice, Robinson's Fight combines compelling text with beautiful photographs to create an illustrated book as edgy and interesting as it is gorgeous.

《炸开金字塔：华为组织变革与人才发展》 在工业时代，人才金字塔结构的优点显而易见，有秩序、有层级、分工明确，效率高。而在数字时代，这种封闭的、内生的人才金字塔结构不利于创新，且由于金字塔塔尖细小，容不下更多人才。本书从华为的英雄主义、企业文化演变、个人奋斗、管理者职责、创新与探索、人才发展通道、一线执行力、思想碰撞等多个方面解读了在新形式下华为的人才策略。把人才金字塔的顶部炸开，无限扩大外延，使内生领军人物倍出，外延天才思想云集。人才在哪儿，资源在哪儿，华为就在哪儿。华为尽可能为人才提供合适的场景、条件、机制来激发创新，这也是华为持续发展的创造力系统。炸开金字塔是华为核心的组织变革方法，取得了非常好的管理效果，值得企业管理者学习借鉴。 《获取分享制：华为奋斗者的价值链管理》 华为的“获取分享制”，是指任何部门与个人的物质回报都来自于其创造的价值和业绩，作战部门（团队）根据经营结果获取利益，后台支撑部门（团队）通过为作战部门提供服务分享利益。在“获取分享制”的激励和牵引之下，华为摆脱了自上而下进行业绩评价和利益分配的模式，避免了各单位或个人“以领导为中心”，迎合领导来获取利益的风气。华为的获取分享制涵盖了目标管理、价值创造、行为管理、绩效责任落实、价值评价，以及价值分配等关键内容模块。在这一绩效管理制度牵引下，华为人主动担责，从“要我干”转变为“我要干”，使得人人成为了奋斗者。激励人才，激发人才潜力，这也是绩效管理的核心功能，值得众多企业经营者和管理者学习。 《人治到法治：华为人力资源管理方法》 华为总结和形成了自己独有的人才管理机制，其理念和方法也更加多样化，有循环附能、TUP、获取分享制、三优先三鼓励、以项目为中心等等。这些看似与其他企业相类似的管理方法，却有着华为独有的文化内涵和应用模式。因而，学习和了解华为的人力资源管理方法是十分有必要的，也是学习中国本土管理智慧的集大成。本书将从目标管理、价值驱动、组织优化、人才选用、循环附能、沟通协调、内部竞争、绩效牵引、激励机制等9个方面，系统阐述华为的人力资源管理的内涵和方法。本书可供企业管理人员、工作人员阅读，也可作为企业内训、员工教育的培训教材。 《训战出英雄：华为干部九条》 华为公司曾对几十位有着卓越绩效表现的中高级干部进行访谈，对他们各方面的工作进行归纳总结，找出他们身上具备的优良素质以及成功的原因，终总结了成功干部所需要的九条能力。这九条能力也成为华为推进干部能力建设的基本框架，并完善成为了华为领导力素质模型。 华为领导力素质模型，涵盖了发展客户能力、发展组织能力以及发展个人能力三个核心模块，发展客户能力包括客户开发以及伙伴关系的建立；发展组织能力涵盖团队管理、流程建设以及跨部门合作；发展个人能力包含掌控人际关系、践行组织承诺、成就导向以及战略发展。三个核心模块下的九条构成了华为干部能力建设的整体。时至今日，这九条能力仍然是华为干部群体的基本能力要求，并作为干部选拔以及培养方法沿用至今。《训战出英雄：华为干部管理九条》全面总结了华为干部管理的精华思想和实践，可以为企业中高层管理者进行干部选拔、任用和管理提供有益参考。 《请给我结果：华为高绩效员工工作方法》 华为人专注、高效、快速的执行能力，是华为狼性文化的体现，也是以结果为导向的价值观的体现。作为华为人力资源工作者，作者对此有着丰富的实践经验和深刻的体会。《请给我结果：华为高绩效员工工作方法》通过结果导向、目标责任制、工作饱满度、保持专注度、主观性努力、遵守日落法、对团队负责、持续改善等八个方面剖析了华为员工是如何高效工作的，并达成工作目标的。此外，从不同的视角再现了华为员工方方面面的工作情境和他们的精神世界，使人物、情节更加饱满，希望帮助读者更好地了解华为高效执行文化。 本书可供企业一般管理人员和员工阅读，也可作为企业内训、员工教育的培训教材。 《班长的战争：华为一线管理者实战指南》 是对任正非和华为所倡导的“班长战争”的实践解读。军人出身的任正非善于从军事领域吸取管理经验，他从信息化的现代战争中悟出华为未来的作战方式“班长的战争”。就是要求“班长”在前线发挥主导作用，让清楚市场形势的人决策，提高组织的反应速度，快速抓住机会，取得成果。全书从精兵组织、目标管理、导师角色、激励与沟通、规范作业、过程督导、绩效管理和改善与优化八个方面系统阐述了华为“班长战争”的逻辑，以及华为基层干部在一线是怎么带好团队，以及如何呼唤炮火，牵引资源进行规模作战的。读者不仅可以从中学到华为一线干部独特的管理方式，还能够领受华为教父任正非是如何将自己的意志品质传承至一线的。本书可供基层管理人员、工作人员阅读，也可作为企业内训、中基层培训的教材。

Cea mai bun antologie fantasy a anului.“ – Fantasy LiteratureVoi spune povestea, aadar… dar va trebui s fii cu bgare de seam, pentru c nici povestitoarea nsi n-o nelege pe deplin.Am s v povestesc ce mi-a prezis vrjitoarea.Am s v povestesc despre iubirea pe care am avut-o i am pierdut-o.Am s v povestesc despre…“Epic. Legende fantasy cuprinde 17 proze scrise de unii dintre cei mai faimoi autori moderni: George R. R. Martin, Terry Brooks, Ursula K. Le Guin, Robin Hobb, Orson Scott Card, Tad Williams .a.O vitrin excelent a tot ce are mai bun literatura fantasy actual.“ – Publishers WeeklyAceasta nu este una dintre crile pe care s le devorezi pe nersuflate, ci dintre cele pe care le savurezi de-a lungul multor seri de lectur.“ – Locus

本套装由《图说区块链》、《区块链：技术驱动金融》、《区块链：重塑经济与世界》、《区块链革命：比特币底层技术如何改变货币、商业和世界》、《区块链社会：解码区块链全球应用与投资案例》和《区块链：从数字货币到信用社会》组成。 《图说区块链》用生动、形象的语言，以漫画、故事的方式，全面揭示了区块链的基本原理、应用及发展前景，告诉读者区块链是什么，区块链有哪些应用价值，让读者通过一本书读懂区块链。 《区块链：技术驱动金融》回答了一系列关于比特币如何运用区块链技术运作的问题，并且着重讲述了各种技术功能，以及未来会形成的网络。比特币是如何运作的？它因何而与众不同？你的比特币安全吗？比特币用户如何匿名？区块链如何帮助比特币实现没有身份的共识？我们可以在比特币这一平台上创建什么应用程序？加密数字货币可以被监管吗？创建一种新的数字货币将会带来什么样的变化？未来将会如何发展？ 　　 《区块链：重塑经济与世界》由中国超大的区块链技术公司OKCoin和中关村互联网金融研究院，联合业界线成员和金融界专家学者，从源头、技术原理、应用案例、趋势、政策等方面全方位地详细解读这项革命性的金融科技成果，为读者带来这个领域全新的洞见。 《区块链革命：比特币底层技术如何改变货币、商业和世界》是“数字经济之父”继畅销书《维基经济学》之后又一力作。本书全景式描绘互联网前沿技术─区块链技术，将如何彻底改变互联网及银行业、证券业、保险业、会计税收、法律服务业、文化创意业、物流业、医药卫生业、电力业、和制造业等行业。 《区块链社会：解码区块链全球应用与投资案例》以深入浅出的方式和翔实的数据介绍了区块链这一新兴技术在全球各个行业的各种应用，以及对于未来社会产生的影响。并介绍了区块链技术的基本原理、共识机制以及发展脉络，也深入解析了区块链中智能合约的基本原理，以及目前存在的问题和在未来可能发展的方向。　 《区块链：从数字货币到信用社会》从历史与背景、发展现状、基础原理与技术、应用生态、存在的问题与挑战等方面论述了区块链是怎样立起来的，为什么人人都在谈论区块链，区块链的秘密在哪里、进阶区块链（第二代区块链技术）是什么，区块链怎么玩，怎样从信息互联网走向价值互联网，如何用法规约束和监管区块链，区块链走向何处、争议与挑战，并通过经济、金融、货币、法律、科技哲学等角度来加以分析区块链在各个方面遇到的问题和需要解决的困难。

中国文化悬疑小说开创之作！《大唐悬疑录：*后的狄仁杰》同系列作品！《大唐悬疑录：女神探裴玄静》为您讲述了唐朝留给后人的除了灿烂的历史文化和大国记忆外，更有一系列扑朔迷离、诡异非凡的悬案谜题。 《兰亭序密码》：带你破解一桩有关天下*行书《兰亭序》真迹的奇案！《璇玑图密码》：破解深受武则天喜爱的《璇玑图》背后颠覆大唐后宫的重重玄机！《长恨歌密码》：破解隐藏在《长恨歌》背后杨贵妃的生死之谜！《大明宫密码》：破解易学奇书《推背图》引爆大唐皇室危机的谜团！ 每一个故事都将为你复原大唐气象，描绘盛世诡影，解码千年谜题，让你在惊心动魄中了解唐朝的历史典故、奇闻轶事、文学知识，同时享受无可替代的烧脑快感！

由赵澄泉和杨敏主编的《妇科细胞病理学诊断与临床处理》共分21个章节，以TBS为主线，涵盖了宫颈液基细胞学TBS系统的所有内容，并配有1135幅彩色图片，包括传统细胞学和液基细胞学制片，以及相关疾病的组织学及临床妇科宫腔镜检查图片，使读者能更加深入掌握TBS报告系统的精髓和内涵。同时，还增加了宫颈癌筛查历史和现状、HPV感染和宫颈病变、样本采集和质量评估、孕期细胞学、肛管细胞学、人乳头瘤病毒疫苗、细胞学新技术、细胞学质量管理、后疫苗时代的宫颈癌筛查、细胞学执业人员资格及技能测试、从美国妇科细胞学诉讼案例得到的教训、阴道镜检查在诊断宫颈病变中的应用及美国阴道镜和宫颈病理协会关于女性宫颈筛查异常结果处理的共识指南等。

《荀子》是战国后期的思想家、教育家荀况的政论集。《大中华文库：荀子（汉阿对照 套装1-2册）》共32篇，涉及哲学、伦理、政治、军事和教育诸方面。荀子在《大中华文库：荀子（汉阿对照 套装1-2册）》中批判地总结了先秦诸子的学术思想。他在哲学上发展了古代朴素唯物主义，反对天命、鬼神迷信之说；他反对孟子的“性善论”，首创“性恶论”，主张熔礼法为一炉，兼重道德教化、法治刑赏；在“称先王”之外，荀子又首倡“法后王”之论，这一点与孔、孟有所不同。