Weitere Bücher, die Sie mögen werden

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  Employment Law - Very Short...

  David Cabrelli

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  In today's society, work takes up a vast proportion of the time and energy of ordinary people. Although use of the phrase 'work-life balance' is now commonplace in the media and ordinary conversation, people work longer hours than ever before. However, rather than purely a means to an end in terms of supporting oneself financially, the workplace is a place to develop skills and talents and build lasting friendships. For these reasons, people want to know about their rights in the workplace. Issues of equal pay, discrimination, discharge/dismissal, and redundancy are prevalent within the media, and there is a growing public appetite for knowledge of the law governing the employment relationship.This Very Short Introduction provides an overview of the main kinds of employment rights and labor laws found in many countries. It unpicks and evaluates some of the assumptions underpinning contemporary attitudes to such rights and laws in order to measure whether they are warranted. Throughout it also considers the economic, political, sociological, and social justifications for employment rights and laws.

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  I see His Blood upon the Rose

  Joseph Mary Plunkett

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  LibriVox volunteers bring you 12 different recordings of I see His Blood upon the Rose by Joseph Mary Plunkett. This was the weekly poetry project for the week of March 9th, 2008.

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  Anxiety - Meditation and...

  Kendra Motors

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  Some of the most powerful tools to get rid of stress or anxiety, are mindfulness and meditation. Many people use it. To some, it’s a hype, to others, a spiritual journey, but to most people, it’s a simple way of releasing stress, calming down, and recharging. 
  In this book, specific counter-measures against anxiety are mentioned, and the benefits and several techniques of meditative practices will be mentioned. Along with that, the beautiful peace that can be found through mindfulness, is highlighted in a number of chapters and paragraphs. 
  You can become aware of these things today and test them out. You will not regret it. You should start out by reading or listening to this book.

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  Nerve - Poise Under Pressure...

  Taylor Clark

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  Popular author Taylor Clark draws on cutting-edge research in this enlightening exploration of stress—and  how to tackle it constructively. Using such divergent examples as Russian sub commanders and game show contestants, Clark shows that most people experience  stress the same way. Those who understand how to accept it without freezing can accomplish what needs to get done.  “The author makes some shrewd observations [and] he really knows how to write, too: the book is informative, engaging, and, in quite a few places, funny.”—Booklist

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  Thinking Allowed - On Schooling

  Mick Waters

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  Mick Waters has consistently been a down-to-earth voice in the increasingly complex world of education for many years. He has regularly endeared himself to school communities in the UK and overseas by talking the sort of sense they needed to hear - practical, challenging, inspiring, insightful, engaging. His unique perspective, closeness to the classroom and ability to see innovation in terms of its impact on learners mean his views are always worth listening to. In this long-awaited book, Mick tells it how it is. The things he believes in. The things he wants to see differently. Wry reflections, humorous insights, astute asides and simple ideas to change the system - and the future - for young people everywhere. This is the book you have been waiting for.

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  The Chef Says - Quotes Quips and...

  Nach Waxman, Matt Sartwell

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  Quotes by Julia Child, Gordon Ramsay, April Bloomfield, and many more—for chefs, foodies, or anyone who’s ever resolved a crisis by adding more butter.“Clean plates don’t lie.” —Dan Barber Great chefs are not self-effacing or meek—there’s no room for indecision in the professional kitchen, where the slightest stumble can send an entire restaurant into the weeds. So it follows that even in quieter moments, what chefs have to say is usually opinionated and always illuminating. The Chef Says invites readers to the ultimate food-lover’s dinner party, where cooks from ancient Greece rub shoulders and talk shop with today’s rising stars. These unruly culinarians compliment, compete, and disagree with one another as they discuss childhood and training, taste preferences and trends, the quest for perfection, and the grueling but exhilarating business of opening a restaurant. The Chef Says will captivate anyone who has ever worked in a kitchen, been inspired by a flawlessly ripe tomato, or resolved a crisis by adding more butter.  “Will surely tickle the taste buds of any inquisitive food lover.” —Wallpaper*

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