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Nobody performs better under pressure. Regardless of the task, pressure ruthlessly diminishes our judgment, decision-making, attention, dexterity, and performance in every professional and personal arena. In Performing Under Pressure, Drs. Hendrie Weisinger and J.P. Pawliw-Fry introduce us to the concept of pressure management, offering empirically tested short term and long term solutions to help us overcome the debilitating effects of pressure. Performing Under Pressure tackles the greatest obstacle to personal success, whether in a sales presentation, at home, on the golf course, interviewing for a job, or performing onstage at Carnegie Hall. Despite sports mythology, no one "rises to the occasion" under pressure and does better than they do in practice. The reality is pressure makes us do worse, and sometimes leads us to fail utterly. But there are things we can do to diminish its effects on our performance. Performing Under Pressure draws on research from over 12,000 people, and features the latest research from neuroscience and from the frontline experiences of Fortune 500 employees and managers, Navy SEALS, Olympic and other elite athletes, and others. It offers 22 specific strategies each of us can use to reduce pressure in our personal and professional lives and allow us to better excel in whatever we do. Whether you’re a corporate manager, a basketball player, or a student preparing for the SAT, Performing Under Pressure will help you to do your best when it matters most.
Be energized, but not overwhelmed What’s the most pressure you’ve ever been under? How did you react? What helped? What didn’t? Over the past five years, Dane Jensen has asked these questions of thousands of high performers—from Olympic gold medalists to Navy SEALs, politicians, executives and busy parents. What has emerged from these conversations is that while everyone’s experiences under pressure are unique, pressure follows patterns and develops in predictable ways. If we can recognize the patterns, we can improve our ability to sidestep the biological traps that can sabotage us—and use the energy that accompanies pressure to thrive. The Power of Pressure combines the insights gathered from Jensen’s work with the latest research in biology and neuroscience to help you understand and use the “pressure equation” of importance, uncertainty and volume escape the traps of pressure with effective tools and tactics be ambidextrous so that you can handle pressure both in peak pressure moments and over the long haul reduce tension, sleep better and have more energy so that you can meet challenges head-on recognize pressure moments so that you can prepare for when you will likely the feel the heat leverage strategies so that you can give everything you’ve got when it’s most important And more! How we navigate our highest-pressure moments has a huge impact on the overall trajectory of our lives, both in terms of how successful we are and how much we enjoy the journey along the way.
Jill Winger, creator of the award-winning blog The Prairie Homestead, introduces her debut The Prairie Homestead Cookbook, including 100+ delicious, wholesome recipes made with fresh ingredients to bring the flavors and spirit of homestead cooking to any kitchen table. With a foreword by bestselling author Joel Salatin The Pioneer Woman Cooks meets 100 Days of Real Food, on the Wyoming prairie. While Jill produces much of her own food on her Wyoming ranch, you don’t have to grow all—or even any—of your own food to cook and eat like a homesteader. Jill teaches people how to make delicious traditional American comfort food recipes with whole ingredients and shows that you don’t have to use obscure items to enjoy this lifestyle. And as a busy mother of three, Jill knows how to make recipes easy and delicious for all ages. "Jill takes you on an insightful and delicious journey of becoming a homesteader. This book is packed with so much easy to follow, practical, hands-on information about steps you can take towards integrating homesteading into your life. It is packed full of exciting and mouth-watering recipes and heartwarming stories of her unique adventure into homesteading. These recipes are ones I know I will be using regularly in my kitchen." - Eve Kilcher These 109 recipes include her family’s favorites, with maple-glazed pork chops, butternut Alfredo pasta, and browned butter skillet corn. Jill also shares 17 bonus recipes for homemade sauces, salt rubs, sour cream, and the like—staples that many people are surprised to learn you can make yourself. Beyond these recipes, The Prairie Homestead Cookbook shares the tools and tips Jill has learned from life on the homestead, like how to churn your own butter, feed a family on a budget, and experience all the fulfilling satisfaction of a DIY lifestyle.
Previously published in hardcover: New York: Free Press, 2010.
The transformative mind-model for performing under stress and making pressure your advantage Used by the planet's top performers In Performance Under Pressure, forensic psychiatrist Dr Ceri Evans gives you the tools to take control of the moment. Beat doubt, worry, regret and burnout with simple mind techniques and discover the secret of how to be 'comfortable being uncomfortable'. No one is immune to pressure. We all fall victim to its effects in the same ways. But pressure is misunderstood. Pressure can be your greatest ally in leading a fulfilling and successful life. The more discomfort there is in a situation, the better it is for those who have prepared. In this, his very first book, Dr Ceri Evans shares the life-changing methods he uses with some of the planet's top performers. This book will give you a better understanding of how the brain behaves under pressure using the Red-Blue mind model, a simple, contagious and universally applicable recipe for dealing with whatever pressure you have in your life, whatever form it takes.
Under pressure to get a tasty, nutritious dinner on the table in a flash? Like the idea of preparing fork-tender beef stew in thirty minutes and pot roast in under an hour? All this and more is made possible by the pressure cooker, a magical appliance that produces soul-satisfying, homemade food in one-third (or less) the standard cooking time. In Pressure Perfect, Lorna Sass, the country's leading authority on pressure cooking, distills her two decades of experience into one comprehensive volume. First learn everything you need to know about buying and using today's 100% safe cookers. Then enjoy more than 200 recipes for preparing soups, meats, poultry, grains, beans, vegetables, and desserts in record time. How about whipping up a savory risotto in 4 minutes, chicken cacciatore in 12 minutes, or a delectable chocolate cheesecake in 25 minutes? Because the pressure cooker tenderizes tough cuts of meat quickly, you can prepare fall-off-the-bone beef short ribs or lamb shanks on weekday nights instead of waiting for a special occasion. The pressure cooker also allows you to make delectable one-pot meals in minutes. Among the many innovative recipes and techniques, you'll learn to cook meatloaf and potatoes simultaneously in 10 minutes, and meatballs, pasta, and sauce at the same time in only 5 minutes. Many recipes also suggest Cook-Along ideas for preparing vegetables and grains along with the entre. To further help those cooking under pressure (and who isn't nowadays?), each chapter contains timing charts for quick reference. Tips and Pressure Points in every recipe ensure optimum results. This ultimate guide to pressure cooking is a must for all busy cooks, boaters, brides, college students, and anyone looking for a great way to make irresistible, healthy, home-made food fast.
Most business leaders can take only so much pressure before their performance slides. Yet some CEOs deliver their greatest successes when times get toughest—when customers’ preferences are shifting away from a company’s products, when new regulations are shrinking profit margins, when political unrest is destroying supply lines. In Better Under Pressure, Justin Menkes reveals the common traits that make these leaders successful. Drawing on in-depth interviews with sixty CEOs from an array of industries and performance data from two hundred other leaders, Menkes shows that great executives strive relentlessly to maximize their own potential—as well as stoke their people’s innate thirst for their own triumphs. To do so, they draw on a set of three essential and rare attributes: • Realistic optimism: They recognize the risks threatening their organization’s survival—and their own failings—while remaining confident in their ability to have an impact. • Subservience to purpose: They dedicate themselves to pursuing a noble cause and win their team’s commitment to that cause. • Finding order in chaos: They find clarity amid the many variables affecting their business by culling data and forming the conclusions that matter most to the company. The good news: these three capabilities can be learned. Drawing on a broad range of examples from real companies—including Avon, Yum Brands, Southwest, Procter & Gamble, and Ryerson Steel, to name just a few—Menkes demonstrates how each psychological attribute manifests itself in real life and enables top performance under extreme duress. He also shows you how to develop and deploy those attributes—so you can transform yourself into a leader who only shines brighter as the pressure intensifies. Deeply personal, brimming with compelling stories from real-life CEOs, and packed with powerful insights, tools, and practices, this book is a potent resource for aspiring, emerging, and seasoned business leaders alike.
Drawing on 20 years of leadership experience in high pressure emergency medical and rescue situations, the author describes the consequences of pressure, both positive and negative, and teaches the strategies we need to attain states of peak performance.
A revolution in cooking Sous vide is the culinary innovation that has everyone in the food world talking. In this revolutionary new cookbook, Thomas Keller, America's most respected chef, explains why this foolproof technique, which involves cooking at precise temperatures below simmering, yields results that other culinary methods cannot. For the first time, one can achieve short ribs that are meltingly tender even when cooked medium rare. Fish, which has a small window of doneness, is easier to finesse, and shellfish stays succulent no matter how long it's been on the stove. Fruit and vegetables benefit, too, retaining color and flavor while undergoing remarkable transformations in texture. The secret to sous vide is in discovering the precise amount of heat required to achieve the most sublime results. Through years of trial and error, Keller and his chefs de cuisine have blazed the trail to perfection—and they show the way in this collection of never-before-published recipes from his landmark restaurants—The French Laundry in Napa Valley and per se in New York. With an introduction by the eminent food-science writer Harold McGee, and artful photography by Deborah Jones, who photographed Keller's best-selling The French Laundry Cookbook, this book will be a must for every culinary professional and anyone who wants to up the ante and experience food at the highest level.