Nonfiction Book Reviews
Page Two of TwoHow to Become a Great Boss by Jeffrey J. Fox
Hyperion, May, 2002Hardcover, 167 pages
ISBN: 0786868236
Ordering information:
Amazon.com
Jeffrey Fox, the bestselling author of How to Become a Rainmaker and Don't Send a Resume: And Other Contrarian
Rules to Help Land a Great Job, targets the men and women
at the top in his latest reference book in his how-to series that
in the know business people are buying up in droves.
Fox packages his wisdom in small-sized hardcovers
that fit neatly into a briefcase, purse or desk drawer.
He takes a no-nonsense, common-sense approach to
business matters, but what Fox thinks is common sense
often runs counter to traditional thinking.
With chapters such as "Companies Do What the Boss Does,"
"Groom 'Em, or Broom 'Em," "Hire Slow, Fire Fast,"
"Don't Check Expense Accounts,"
"'Quit' Is for Scrabble," and "It's Okay to Be Quirky"
Fox lays out the
basics for getting and keeping the best employees.
With input from CEOs of some of America's largest
corporations, Fox manages to get to the heart of
what makes a great leader, and how to
avoid the worst thing that can happen to a department or a
company: mediocrity.
This is a must-buy for anyone who has employees:
whether he is an entrepreneur, a mid-level manager or
the CEO of a major corporation.
Potluck at Midnight Farm by Tamara Weiss, Photographs by Nina Bramhall
Clarkson Potter, April, 2002Hardcover, 240 pages
ISBN: 0609609092
Ordering information:
Amazon.com
Potluck suppers are always fun -- so maintains
author Tamara Weiss, who is the co-owner with
Carly Simon of Midnight Farm, a home furnishing store on
Martha's Vineyard. Tamara and Carly grew up
together on the island, and have maintained a
close friendship which, over the years, included
lots of potluck suppers on the island. This cookbook/
style guide showcases over 100 recipes from
potluck dinners either hosted by or attended by
the authors. The sections are divided by season, with
appropriate recipes for each time of year.
Each recipe is accompanied by an anecdote about
the dish explaining why it is special to the cook who
contributed it. The recipes are also accompanied
by beautiful color photographs of the food, and of
the parties and guests. Seafood and fresh vegetables
are prominently featured, as are delectable fruit desserts,
such as Summer Strawberry and Peach Pie.
Standouts include Corn Spoon Pudding,
Island Blue Crab Marinara, Chevre, Sun-Dried Tomato,
and Asparagus Wraps, Caramalized Onion Tart, Stuffed Baby Quahogs, and
Grilled Corn Guacamole. Desserts include Cherry Pie,
Cappuccino Dips, Fruit Croustade with Brandy Sauce and
Chocolate-hazelnut Fortune Cookies.
Potluck at Midnight Farm gives a charming
and delightful portrait of entertaining
casually with delicious recipes, beautiful photographs and
interesting anecdotes. It would also make a fabulous hostess gift.
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