Найти книгу: "Dreaming in Chocolate"

A 5-part process that will transform your organization – or your career – into a non-stop creativity juggernaut We live in an era when business cycles are measured in months, not years. The only way to sustain long term innovation and growth is through creativity-at all levels of an organization. Disciplined Dreaming shows you how to create profitable new ideas, empower all your employees to be creative, and sustain your competitive advantage over the long term. Linkner distills his years of experience in business and jazz – as well as hundreds of interviews with CEOs, entrepreneurs, and artists – into a 5-step process that will make creativity easy for you and your organization. The methodology is simple, backed by proven results. Empowers individuals, teams, and organizations to meet creative challenges posed by the marketplace Turns the mystery of creativity into a simple-to-use process Shows how creativity can be used for everything from innovative, game-shifting breakthroughs to incremental advances and daily improvements to business processes Offers dozens of practical exercises, thought-starters, workouts to grow «creative muscles,» and case studies Disciplined Dreaming shows even the stuffiest corporate bureaucracies how to cultivate creativity in order to become more competitive in today's shifting marketplace. • #4 New York Times Best Seller (Advice, How-To and Miscellaneous) • #8 New York Times Best Seller (Hardcover Business) • #2 Wall Street Journal Best Seller (Hardcover Business) • #9 Wall Street Journal Best Seller (Hardcover Nonfiction) • #9 Washington Post Best Seller (Hardcover Nonfiction) • #1 USA Today Best Seller (Money) • #10 Entertainment Weekly Best Seller (Hardcover Nonfiction) • #10 Publishers Weekly Bestseller (Hardcover Nonfiction)

Praise for Chocolates on the Pillow Aren't Enough «Jonathan recognizes that in today's Internet-fed, savvy-consumer world, it is the people-to-people connections, regardless of price point, that differentiate a customer's experience. Gimmicks come and go, but without sincere and caring people delivering the overall experience, from start to finish, well, it's true–chocolates on the pillow are not enough. A great read!» —David Neeleman, founder and CEO, JetBlue Airways Corporation «If you don't work for your customer, you're not doing your job. Who better to turn to for lessons in great customer experiences than Jonathan Tisch? He has long been one of the most respected leaders in travel and hospitality, and when it comes to treating all customers like guests, to put it simply, he gets it. And then some.» —Millard S. Drexler, Chairman and CEO, J. Crew Group «What brings customers back to my restaurants? Why do viewers watch my TV show? It's more than Bam! It's delivering a kicked-up customer experience. Tisch is the guy who knows how to do this best. His book gives the inside scoop on how to excite your customers and bring 'em back for more.» —Emeril Lagasse «Attention to detail, passion, and dedication are a few of the things that made me successful as an athlete. Jonathan knows that by doing the same in business, you maximize the customer's experience and outscore the competition.» —Tiki Barber

This book provides an overview of the science and technology of chocolate manufacture from cocoa production, through the manufacturing processes, to the sensory, nutrition and health aspects of chocolate consumption. It covers cocoa cultivation and production with special attention paid to cocoa bean composition, genotypic variations in the bean, post-harvest pre-treatments, fermentation and drying processes, and the biochemical basis of these operations. The scientific principles behind industrial chocolate manufacture are outlined with detailed explanations of the various stages of chocolate manufacturing including mixing, refining, conching and tempering. Other topics covered include the chemistry of flavour formation and development during cocoa processing and chocolate manufacture; volatile flavour compounds and their characteristics and identification; sensory descriptions and character; and flavour release and perception in chocolate. The nutritional and health benefits of cocoa and chocolate consumption are also addressed. There is a focus throughout on those factors that influence the flavour and quality characteristics of the finished chocolate and that provide scope for process optimization and improvement. The book is designed to be a desk reference for all those engaged in the business of making and using chocolate worldwide; confectionery and chocolate scientists in industry and academia; students and practising food scientists and technologists; nutritionists and other health professionals; and libraries of institutions where food science is studied and researched. an overview of the science behind chocolate manufacture covers the whole process from cocoa production, through manufacturing, to the nutrition and health aspects of chocolate consumption focuses on factors that influence chocolate flavour and quality, and that provide scope for process optimization and improvement.

International Association of Culinary Professionals (IACP) 2010 Award Finalists in the Culinary History category. Chocolate. We all love it, but how much do we really know about it? In addition to pleasing palates since ancient times, chocolate has played an integral role in culture, society, religion, medicine, and economic development across the Americas, Africa, Asia, and Europe. In 1998, the Chocolate History Group was formed by the University of California, Davis, and Mars, Incorporated to document the fascinating story and history of chocolate. This book features fifty-seven essays representing research activities and contributions from more than 100 members of the group. These contributors draw from their backgrounds in such diverse fields as anthropology, archaeology, biochemistry, culinary arts, gender studies, engineering, history, linguistics, nutrition, and paleography. The result is an unparalleled, scholarly examination of chocolate, beginning with ancient pre-Columbian civilizations and ending with twenty-first-century reports. Here is a sampling of some of the fascinating topics explored inside the book: Ancient gods and Christian celebrations: chocolate and religion Chocolate and the Boston smallpox epidemic of 1764 Chocolate pots: reflections of cultures, values, and times Pirates, prizes, and profits: cocoa and early American east coast trade Blood, conflict, and faith: chocolate in the southeast and southwest borderlands of North America Chocolate in France: evolution of a luxury product Development of concept maps and the chocolate research portal Not only does this book offer careful documentation, it also features new and previously unpublished information and interpretations of chocolate history. Moreover, it offers a wealth of unusual and interesting facts and folklore about one of the world's favorite foods.

At first i made this diary for myself to structorise my ideas. Now I have a plan for every new game idea, and a lot of them can be made, published and played by peoples all around the world.So here we are. It is my diary, ready for you. And with some tips.