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Some books are catalysts. Shake Hands with the Devil was one. For 2017, that book is Out Standing in the Field. In her memoir, Sandra Perron describes her experience of the Canadian Military - one of the most important institutions of our nation. What she has to say is exactly what the top brass has been paying lip-service to for years, and doing nothing to improve. In 2016, the Auditor General's Report noted that the military had no strategy to recruit women, even though they are required to meet a target that 25% of the uniformed personnel be women. According to Statistics Canada, 1,000 members of our military say they have been sexually assaulted in the past year. In her revealing and moving memoir, Sandra Perron, Canada's first female infantry officer and a member of the Royal 22e Régiment - the legendary "Van Doos" - describes her fight against a system of institutional sexism. Though repeatedly identified as top of her class throughout her training, she was subject to harassment by her male colleagues. Her military experience, however, wasn't all negative. Through two deployments to Bosnia and Croatia, Perron forged lasting friendships with men and women, serving her country with courage and compassion, and her determination helped pave the way for women's inclusion in the Armed Forces. Out Standing in the Field is the story of a soldier who refused to let her comrades or her country down, even while serving a military institution that failed her repeatedly. Beautifully written, Perron's memoir is a testament to her fortitude and patriotism, and serves as proof that the spirit of a true hero cannot be bent or broken.
In his first cookbook, noted California artist and chef Denevan shares 100 seasonally inspired dishes from his farm-fresh dinners that celebrate local ingredients at their height of flavor.
A revealing look at the common causes of failures in randomized control experiments during field reseach—and how to avoid them All across the social sciences, from development economics to political science, researchers are going into the field to collect data and learn about the world. Successful randomized controlled trials have brought about enormous gains, but less is learned when projects fail. In Failing in the Field, Dean Karlan and Jacob Appel examine the taboo subject of failure in field research so that researchers might avoid the same pitfalls in future work. Drawing on the experiences of top social scientists working in developing countries, this book describes five common categories of failures, reviews six case studies in detail, and concludes with reflections on best (and worst) practices for designing and running field projects, with an emphasis on randomized controlled trials. Failing in the Field is an invaluable “how-not-to” guide to conducting fieldwork and running randomized controlled trials in development settings.
In a book businesswomen can rally around and use as a manual, an expert in female board representation shows what it takes to get nominated to a corporate board and become a productive and respected member. This book blazes a trail. Rather than focusing on lack of opportunity or loudly calling for the appointment of more women to boards, it simply shows women what they can do to get on boards. In its pages, businesswomen will gain refreshing insights into the many opportunities that exist for them to rise to leadership. The result of two years' research and interviews, the book identifies specific steps a woman can take to become qualified and competent to serve at the very top—as a director on a for-profit corporate board. Arguing that women need to "learn from the leaders, " the author lets 15 female directors tell the truth about how to find a seat at the table. Each story is different; no one path or decision worked for every woman. Their advice closes each chapter, providing encouragement and perspective from over three decades of practical experience with public company boards.
"Part cookbook, part memoir about a transplanted New Yorker learning to cook, live, and even enjoy herself on a ranch in Colorado"--
From chef-owner of the popular all-vegetable New York City restaurant, Dirt Candy, a cookbook of nearly 100 vegetable recipes for home cooks everywhere. Amanda Cohen does not play by the rules. Her vegetable recipes are sophisticated and daring, beloved by omnivore, vegetarian, and vegan diners alike. Dirt Candy: A Cookbook shares the secrets to making her flavorful dishes—from indulgent Stone-Ground Grits with Pickled Shiitakes and Tempura Poached Egg, to hearty Smoked Cauliflower and Waffles with Horseradish Cream Sauce, to playfully addictive Popcorn Pudding with Caramel Popcorn. It also details Amanda’s crazy story of building a restaurant from the ground up to its success, becoming one of the most popular restaurants in New York City—all illustrated as a brilliant graphic novel. Both a great read and a source of kitchen inspiration, Dirt Candy: A Cookbook is a must-have for any home cook looking to push the boundaries of vegetable cooking.
A remarkable and moving cross-genre work about animal rights by one of America’s foremost experimental writers Whether investigating refugee parrots, indentured elephants, the pathetic fallacy, or the revolving absurdity of the human role in the "invasive species crisis," Personhood reveals how the unmistakable problem between humans and our nonhuman relatives is too often the derangement of our narratives and the resulting lack of situational awareness. Building on her previous collection, Bird Lovers, Backyard, Thalia Field's essayistic investigations invite us on a humorous, heartbroken journey into how people attempt to control the fragile complexities of a shared planet. The lived experiences of animals, and other historical actors, provide unique literary-ecological responses to the exigencies of injustice and to our delusions of special status.
"After a lifetime of living and eating in Rome, Elizabeth Minchilli is an expert on the city's cuisine. While she's proud to share everything she knows about Rome, she now wants to show her devoted readers that the rest of Italy is a culinary treasure trove just waiting to be explored. Far from being a monolithic gastronomic culture, each region of Italy offers its own specialties. While fava beans mean one thing in Rome, they mean an entirely different thing in Puglia. Risotto in a Roman trattoria? Don't even consider it. Visit Venice and not eat cichetti? Unthinkable. Eating My Way Through Italy, celebrates the differences in the world's favorite cuisine"--Provided by publisher.
On the island of Koh Panyee, in a village built on stilts, there is no open space. How will a group of Thai boys play soccer? After watching the World Cup on television, a group of Thai boys is inspired to form their own team. But on the island of Koh Panyee, in a village built on stilts, there is no open space. The boys can play only twice a month on a sandbar when the tide is low enough. Everything changes when the teens join together to build their very own floating soccer field. This inspiring true story by debut author Scott Riley is gorgeously illustrated by Nguyen Quang and Kim Lien. Perfect for fans of stories about sports, beating seemingly impossible odds, and places and cultures not often shown in picture books. "A compelling book for football [soccer] fans and readers seeking examples of ingenuity."—starred, Publishers Weekly
When restaurateur Keith McNally and co-chefs Riad Nasr and Lee Hanson opened Balthazar in 1997, it immediately became one of the hottest restaurants in the country. Famous for its star-studded clientele, a beautiful room in the chic SoHo neighborhood, and superbly executed food, Balthazar has been embraced by New Yorkers and visitors alike for its perfect evocation of a French brasserie. The Balthazar Cookbook captures that energy, that style, and that cuisine, with recipes for the most-loved and most-accessible French dishes: seafood ranging from the ultra-simple Moules à la Marinière to more ambitious Bouillabaisse; chicken and game favorites that include Coq au Vin and Cassoulet; red-meat classics such as Braised Short Ribs and Blanquette de Veau; sides like the perfect French Fries or sublime Macaroni Gratin; and finales that include Crème Brûlée and Chocolate Pot de Crème. This is the best of French cooking, from one of the best-loved French restaurants in the country.