Shields has rediscovered the pleasures of a great regional cuisine with this rich celebration of the bounty of the Bay. Contains over 200 recipes, from Maryland crab soup and sweet corn pudding to Lady Baltimore cake and shoofly pie. 25 photographs and illustrations.

The Chesapeake Bay Cookbook: Rediscovering The Pleasures Of A Great Regional Cuisine

Cookbooks, Food & Wine

Shields, John

Regional & International

Da Capo Press

Spicy steamed crabs, crab cakes, and all manner of crab fare are synonymous with the long, lazy days of summer - particularly along the Eastern seaboard. Here, in The Chesapeake Bay Crab Cookbook, John Shields provides more than eighty mouthwatering recipes for appetizers, salads, soups, chowders, and main dishes as well as all the information you could possibly need about buying and cleaning both hard- and soft-shell crabs.

The Chesapeake Bay Crab Cookbook

Kirschbaum, Jed

Running Press

Treasured as a unique American region, the Chesapeake Bay is being rediscovered not only by environmentalists and tourists, but by gastronomes and cooks. The Chesapeake Bay Cookbook celebrates the special bounty of the Bay with over 200 recipes from Maryland Crab Soup to Lady Baltimore Cake. 25 black-and-white photographs and line illustrations.

Managing Employee Performance and Reward critically examines contemporary theory and practice in these central fields of human resource management (HRM), providing a comprehensive overview of the key concepts and topics, and draws on a wide range of case studies to demonstrate the theories. The book provides an analysis of the crucial literature on remuneration and performance management, exploring the main theories, debates and practices. The book seeks to provide students with a thorough understanding of the debates associated with issues of work motivation, pay equity, performance management ethics; the methods of pay and performance management; the systems of performance pay; and the options and issues facing managers. It encourages students to form a critical understanding of the debates it raises by providing an overview of the alternatives.

Managing Employee Performance and Reward: Concepts, Practices, Strategies

Business & Money

Management & Leadership

Cambridge University Press

Loosen your belts and get ready to chow down on a pile of steamed blue crabs, dine on a Maryland plantation-style feast, or graze through the stalls of Baltimore's Cross Street Market with television host and "Culinary Ambassador of the Bay," John Shields. In this companion cookbook to the 26-part public television series, take a delicious tour with Shields along the Chesapeake's 4,600 miles of pristine coastline and through the bountiful farmlands of Delaware, Maryland, and Virginia. In Chesapeake Bay Cooking with John Shields, you will learn how to prepare 190 recipes from this mid-Atlantic region's culinary fare, including rockfish and gumbos, duck and Maryland fried chicken, beaten biscuits and the famous Lady Baltimore cake. Best of all, you'll learn everything you need to know about the undisputed star of Chesapeake cuisine--crabs. Shields's book includes plenty of helpful crabformation--how to buy, cook, hammer, and eat blue crabs, why you never eat the "devil," and how to tell the difference between "jimmies" (male crabs) and "sooks" (female crabs). With John Shields as your guide, drop in on the locals, who, for generations, have made this region one of the most popular destinations on the East Coast. Visit Crisfield, home to the Miss Crustacean beauty pageant, where you can sample the crispy, sweet, fried soft-shell crabs. Don't miss the rambunctious two-day chicken festival on the Delmarva Peninsula, where "there's a whole lot of frying chicken going on." And, since Shields always loves a party, you'll join the Biddlecomb family for a real Virginia-style Fourth of July, where the menu includes Miss Lorraine's Barbecued Chicken, Lady Liberty Seafood Salad, and Pickled Watermelon Rind. And you can't leave Baltimore without visiting Little Italy to share a meal of Rockfish Braised in Gravy with home cook Carmella Sartori. Here are satisfying foods, easy-to-prepare recipes, and the people who've kept Chesapeake cuisine cooking for centuries--all brought home to you by the region's favorite son, John Shields.

Chesapeake Bay Cooking: The Companion Cookbook to the Public Television Series

Cooking by Ingredient

Broadway Books

John Shields, author of Chesapeake Bay Cooking and host of the public television series Coastal Cooking in America with John Shields, traveled from Maine to Miami and Big Sur to Baja to bring back the best of America’s coastal cuisine. The recipes encompass much more than seafood and include all of the ingredients—meat, poultry, game, fruits and vegetables in abundance—that have made the coastal parts of America particularly rich in culinary traditions. Come along with John Shields to a New England clambake (complete with instructions on how to make an authentic one on a beach), dig into Cheese and Garlic Grits with Shrimp and Tasso Gravy in Baton Rouge, sample Savannah She-Crab Soup, savor California Cobb Salad or Big Apple Clam Chowder, and finish off with a luscious Dulce de Leche Bread Pudding. This treasury of the very best recipes from professional chefs and local folks alike will expand your culinary horizons. His voyage of discovery led John Shields to the heart of Miami, both Little Haiti and Little Havana, where he learned the secrets of Haitian-Style flounder from Miss Liliane Nerette Louis, a vibrant neighborhood personality, as well as the Arroz con Pollo a la Cubano from chef Tony Piedra at the renowned Versailles restaurant. In Oregon, John visited Tillamook County, where the cows outnumber the people, and sampled their famous cheddar in Tillamook Cheddar Cheese and Lager Soup, then ventured north to Blake Island, across the bay from Seattle, where he took part in the native American tradition that celebrates the wild Pacific salmon with an annual roast. He re-creates the experience for home cooks with a planked salmon recipe from Portland’s acclaimed Wildwood restaurant. On the Louisiana bayou, he uncovered the trick to a proper Crawdaddy Boil, then hopped a plane to Hawaii, where he found a recipe for a succulent stew using oxtails or lamb shanks and just three other ingredients that has become a part of his personal repertoire. Along the way, he collected beloved recipes for hometown favorites across the country—Boston-Style Baked Beans, South of the Mason-Dixon Line Cornbread, Bayou Seafood Gumbo, and many, many more. The companion volume to the television series, Coastal Cooking with John Shields will give you everything you need to bring the bountiful flavors found along America’s coastline into your own kitchen.

Coastal Cooking with John Shields

Broadway

The Past Is Before Us

Patmore, Greg

Balnave, Nikola (eds)

Study of Labour History and Business and Labo

The story of an ordained Catholic Priest and his disillusionment over the Pope’s betrayal of scientific insight into the Bible. John Shields takes us through the torment of leaving the priesthood and the church. As he examines his own life, John tells how the findings of science convinced him that spirituality is rooted in the universe.

The Priest Who Left His Religion: In Pursuit of Cosmic Spirituality

Self-Help

Personal Transformation

Influence Pub

Now in its second edition, Managing Employee Performance and Reward continues to offer comprehensive coverage of employee performance and reward, presenting the material in a conceptually integrated way. This new edition has been substantially updated and revised by a team of specialist contributors, and includes: • an increased focus on employee engagement and the alignment between the organisation's goals and the personal goals of employees • expanded coverage of coaching, now a leading-edge performance enhancement practice • extensive updates reflecting the major changes in employee benefits in recent years, as organisations strive to attract and retain talent • updated coverage of executive salaries and incentives in the contemporary post-GFC environment. This popular text is an indispensable resource for both students and managers alike. Written for a global readership, the book will continue to have particular appeal to those studying and practising people management in the Asia-Pacific region.

McLean, Peter

BROWN, Michelle

Kaine, Sarah

Dolle-Samuel, Catherine

North-Samardzic, Andrea

Johns, Robyn

O’Leary, Patrick

Plimmer, Geoff

Robinson, Jack

Human Resources

The third edition of Managing Employee Performance and Reward: Systems, Practices and Prospects has been thoroughly revised and updated by a new four-member author team. The text introduces a new conceptual framework based on systems thinking and a dual model of strategic alignment and psychological engagement. Coverage of chapter topics provides a balance between research evidence and practice and, in this new edition, is enhanced with a more applied and technical approach. The text also includes chapters dedicated to conceptual framing, base pay and individual recognition and reward; 'reality check' breakout boxes with practical examples and current problems on each of strategic alignment, employee engagement, organisation justice and workforce diversity; and a new chapter exploring new horizons in performance and reward practice and research with a focus on the mega-trends of technological transformation under 'Industry 4.0', new economic forms and relationships arising from the 'gig' economy, and generational change.

Managing Employee Performance and Reward: Systems, Practices and Prospects

Rooney, Jim

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