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Books : Reference : Other Reference By Subject : Reference & Gastronomy
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Charles Handy's revolutionary 1989 bestseller The Age of Unreason catapulted him into the ranks of the top management consultants. In Understanding Organizations, he solidifies his reputation as a seminal business thinker, offering a brilliantly insightful, wide-ranging look at business organizations.This classic text offers an illuminating discussion of key concepts of concern to all managers: culture, motivation, leadership, power, role-playing and working in groups. Ever mindful of actual business practice, Handy directly addresses how managers can translate the six main concepts into invaluble tools for effective management. He discusses how all organizations need to select, develop and reward their people; to structure and design their work; to resolve political conflicts; to lay down guidelines for their managers; and to plan for the future. In each case, the approaches and techniques described here are invaluable.
Equally important, Handy excels at presenting his ideas in colourful, immediately accessible ways, filling the book with illuminating examples and inventive metaphors that range from Tolstoy's ideas on the concept of self, to the many meanings of "good morning," to the conversations that occur in a stopped elevator, to the proper size for a vineyard or an elephant. He shows, for instance, how an optical illusion experiment sheds light on interdepartmental relations, and how the way schoolchildren are typecast by their peers helps explain corporate hierarchies. And along with case studies, graphs, charts, and questionnaires, Understanding Organizations is peppered with boxed sections that offer advice and stimulate thought, brimming with provocative quotations from business wizards such as Peter Drucker, Tom Peters, Warren Bennis, Alvin Toffler, and Rosabeth Moss Kanter, as well as from Aristotle, Shakespeare, Gilbert and Sullivan, Gail Sheehy, and Joseph Heller.
What the successful manager knows intuitively, Charles Handy puts into words. His powerful interpretive schemes will help managers grasp the underlying dynamics of their company, make sense of its past, and assess--and shape--its future. --Jake Bond
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How would you survive on wartime rations? Eating for Victory (subtitled Healthy Home Front Cooking on War Rations) makes for absolutely fascinating reading -- and may answer the question as to what the reader might have made of these more straitened times.The book reproduces official Second World War instruction leaflets (which have never before been published in book form) and demonstrates how millions of people in Britain endured food shortages during the hardships of WWII. With a perceptive foreword by Jill Norman, Eating for Victory shows that the government endeavoured to keep morale high by producing a host of the upbeat leaflets included here on such subjects as `using up stale crusts' and `foods for fitness' (the leaflets are most amusing in this area, showing how much thinking has changed over the years -- the use of fats and lard looks very quaint in these more enlightened times). But what gives particular pleasure here is the verbatim reproduction of the original artwork and typefaces, which vividly conjures a lost era. To read this entertaining little book is like climbing into a time machine to take us back to the 1940s. --Barry Forshaw
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Wine head girl Jancis Robinson publishes a new edition of her acclaimed Oxford Companion to Wine, coming as close as anybody is likely to in achieving the unachievable goal of a detailed, comprehensive, single-volume work of reference covering the whole world of wines. Just how daunting the task of keeping up with the now practically supersonic pace of development in many areas of the wine industry must be is indicated by the need, only five years after the first edition, to issue another with updated versions of about half the 3,000 entries. It is an awesome achievement. Wine is now a modern, global industry: Jancis Robinson and her team of contributors require--and deliver--expertise in a really astonishing range of disciplines.Practically every field of human knowledge seems to have something to contribute. From geology and soil chemistry, through forestry and the nature of the different woods used for barrels and the harvesting of cork bark, to the cultivation of the vine, its training and pruning, and the techniques of fermentation; the list extends even into areas of cutting-edge science such as DNA fingerprinting (which finally in 1997 unravelled the mystery of the parentage of the Cabernet Sauvignon grape--no, wild horses wouldn't drag it from me, you'll have to buy the book). This is not to mention the thorough coverage of wine regions and grape varieties, the role of wine through history and its presence in art, the glossary entries. One could go on and on. This is a stupendous feat of organisation. More than that, it is throughout well written and lively, and in possession of a healthy quantity of attitude. --Robin Davidson
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Leiths Cookery Bible is an old-fashioned cook book in the best possible sense. It's not that the recipes are out of date--though the traditional favourites such as roast beef and Yorkshire pudding are present and correct--but that this isn't a volume written around gorgeous colour photographs so perfect they actually put the average home chef off even attempting the dishes for fear of failure. That said, there are 64 pages of very nice pictures.Leiths concentrates on information: a 100-page primer covering conversion tables, cookery terms, menu planning, calculating quantities, presentation, serving, healthy eating, nutrition, food safety, storage, leftovers, freezing food, equipment and wine, and a further 740 large pages of very detailed recipes that are unambiguous, precise and easy to follow. Especially helpful is the fact that all measurements are given in imperial and metric, and all temperatures in Fahrenheit as well as Celsius.
Written in a practical, straightforward style, Leiths doesn't try to entertain and the recipes are as free from gimmicks and pretension as the prose: you won't learn here how to prepare anything which looks more suited to a contemporary art gallery than a dining table. Instead there are hundreds of recipes for every occasion from a quick and easy family meal to an upscale dinner party, all of which have been tested repeatedly during 27 years of the Leiths School of Food and Wine.
The result in this third edition is the inclusion of dozens of "new classics"--the fresh, imaginative cooking that has been such an inspiration for today's chefs. It has meant that Oriental, Indian, South American and vegetarian dishes have come into their own. It has meant due regard for healthy eating, alongside the "haute cuisine" of rich butter sauces and high-cholesterol puddings and the hearty, homely cooking of the modern brasserie.
Also included are useful sections on the preparation of all the main types of meat and fish, though for more detailed coverage of kitchen craft Leiths Techniques Bible is the place to go. Otherwise, this is the perfect one-stop shop for anyone wanting a practical, functional guide on how to cook just about anything. --Gary S Dalkin
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Amusing and serendipitous memories of Gervase Phinn's first year as County Inspector of Schools in North Yorkshire. The children he meets seem to be little adults, full of the language and prudence of their mostly land-worker parents; able to hold their own on the finer points of animal husbandry and farm management. "Don't yer know yer sheep then?" asks a serious little boy, aged six, whose reading aloud is perfect but whose interest is more in identifying the breed of sheep in the accompanying illustration, which leads to a serious classroom discussion.Gervase Phinn meets head teachers, checks school curriculums, selects an unpopular winner in a poetry competition, and gains confidence of the shyest and the most stubborn with innate diplomacy. He graciously accepts endless inaccuracies in the spelling and pronunciation of his name--"he's called Mr Grim and he's a spectre"--becomes much sought-after and admired by the county's matrons, and his heart is set a'flutter by a pretty, unmarried headmistress with whom he longs to be more intimately acquainted.
A good-natured, entertaining storyteller obviously committed to his calling, Mr Phinn's occasional inaccuracy in rendition in no way detracts from his warm and enjoyable reading. --Running time approx 3 hours --Lynn Took
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Tom Stevenson's new edition of his Sotheby's Wine Encyclopedia is a formidable achievement. Five years in the preparation(Stevenson had planned for three but found himself overwhelmed by the incredible changes a decade had brought to the world of wine), it is a real master work, putting Stevenson up there among the gurus--Jancis Robinson, Oz Clarke, Hugh Johnson. Genuinely encyclopedic in scope and organisation, this is a publication that delivers what it promises: comprehensive information about all aspects of wine, in a beautifully clear structure and layout. It's wonderfully illustrated, too, with many evocative pictures of vineyards and wineries around the world.As so often with the current crop of all-encompassing blockbuster wine books, the reader is likely to end up bemused by the sheer quantity of information, and the range of disciplines, that the modern wine writer must master. Not so very long ago a few elegant cellar and tasting notes might suffice. These days, the wine writer's skills must encompass geology, geography and soil chemistry; the myriad grape varieties and the best way to train, prune and harvest each of them in different climates; the qualities of the different types of oak used for barrels--French against American against Russian. And that's all before you even start making the wine, let alone tasting it. Tom Stevenson has all this at his fingertips. As a reliable guide for the novice, and an unfailingly informative companion for the connoisseur, The New Sotheby's Wine Encyclopedia will be hard to beat. --Robin Davidson
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