Tom (Over 620,000 results)

Paperback. Condition: Fair. The item might be beaten up but readable. May contain markings or highlighting, as well as stains, bent corners, or any other major defect, but the text is not obscured in any way.

Paperback. Condition: Very Good. 2nd. It's a well-cared-for item that has seen limited use. The item may show minor signs of wear. All the text is legible, with all pages included. It may have slight markings and/or highlighting.

Paperback. Condition: Very Good. It's a well-cared-for item that has seen limited use. The item may show minor signs of wear. All the text is legible, with all pages included. It may have slight markings and/or highlighting.

Hardback. Condition: Fair.

Hardback. Condition: Good. If you want your company to thrive, you need to break one of the oldest unwritten rules of leadership. Leaders in nearly every industry have learned to keep a professional 'distance' between themselves and the people who report to them -- to avoid getting too close or too personal. This unwritten rule of leadership is pervasive and quietly destructive, and, little by little, keeping ourselves at arm's length destroys trust, collaboration, and the very fabric of organizations. When Tom Gartland became president of Avis Budget Group, North America, he wanted the corporate culture to become more 'open and connected' -- so he started with himself. His message was 'business is personal -- very personal.' As he grew closer and connected more with those he was leading, he became a more effective leader, and those around him were inspired to create unprecedented results. Tom found that when we truly open up and care about the people we work with, we can transform organizations into sanctuaries where people feel a deep connection to one another, a profound sense of being part of an important mission, and extraordinary engagement in their work. The result? Employees who feel valued generate exceptional profits. After applying this business philosophy at Avis, not only did Tom see an increase in employee morale, he also saw a significant increase in the company's bottom line. In Lead with Heart, Tom provides an unconventional approach to business leadership, including advice and strategies on how to open yourself up as a leader, recognize potential in your employees, and increase employees' trust in you and the company. Lead with Heart is the revolutionary leadership book that will help managers and employees at all levels grow their businesses by connecting, honestly and meaningfully, with the people they lead.…

Condition: Very Good. Item in very good condition! Textbooks may not include supplemental items i.e. CDs, access codes etc.

Condition: Very Good. Item in very good condition! Textbooks may not include supplemental items i.e. CDs, access codes etc.

Condition: Good. Item in good condition. Textbooks may not include supplemental items i.e. CDs, access codes etc.

Condition: Good. Good condition ex-library book with usual library markings and stickers.

Condition: Very Good. Item in very good condition! Textbooks may not include supplemental items i.e. CDs, access codes etc. Tinn-Disbury, Tom (illustrator).

Condition: Good. Item in good condition. Textbooks may not include supplemental items i.e. CDs, access codes etc. Conway, Ket Tom (illustrator).

Hardback. Condition: Good. With Think Like a Chef, Tom Colicchio has created a new kind of cookbook. Rather than list a series of restaurant recipes, he uses simple steps to deconstruct a chef's creative process, making it easily available to any home cook. He starts with techniques: What's roasting, for example, and how do you do it in the oven or on top of the stove? He also gets you comfortable with braising, saut ing, and making stocks and sauces. Next he introduces simple ingredients -- roasted tomatoes, say, or braised artichokes -- and tells you how to use them in a variety of ways. So those easy roasted tomatoes may be turned into anything from a vinaigrette to a caramelized tomato tart, with many delicious options in between. In a section called Trilogies, Tom takes three ingredients and puts them together to make one dish that's quick and other dishes that are increasingly more involved. As Tom says, Juxtaposed in interesting ways, these ingredients prove that the whole can be greater than the sum of their parts, and you'll agree once you've tasted the Ragout of Asparagus, Morels, and Ramps or the Baked Free-Form Ravioli -- both dishes made with the same trilogy of ingredients. The final section of the books offers simple recipes for components -- from zucchini with lemon thyme to roasted endive with whole spices to boulangerie potatoes -- that can be used in endless combinations. Written in Tom's warm and friendly voice and illustrated with glorious photographs of finished dishes, Think Like a Chef will bring out the master chef in all of us.…

Condition: Good. Item in good condition. Textbooks may not include supplemental items i.e. CDs, access codes etc.

Condition: Very Good. Item in very good condition! Textbooks may not include supplemental items i.e. CDs, access codes etc. Brannon, Tom (illustrator).

Condition: Good. Item in good condition. Textbooks may not include supplemental items i.e. CDs, access codes etc.

Condition: Good. Item in good condition. Textbooks may not include supplemental items i.e. CDs, access codes etc.

Condition: Very Good. Item in very good condition! Textbooks may not include supplemental items i.e. CDs, access codes etc.

Condition: Good. Item in good condition. Textbooks may not include supplemental items i.e. CDs, access codes etc.

Condition: Acceptable. Item in acceptable condition! Textbooks may not include supplemental items i.e. CDs, access codes etc.

Paperback. Condition: Fair. But after a coveted internship goes up in smoke, Tias suddenly just another young food lover in the big city.But when Michael Saltz, a legendary New York Times restaurant critic, lets Tia in on a career-ending secretthat hes lost his sense of tasteeverything changes.

Condition: Good. Item in good condition. Textbooks may not include supplemental items i.e. CDs, access codes etc.

Paperback. Condition: Very Good. N T Wright offers reflections on the Sunday readings in the Revised Common Lectionary for Year A. This book brings together his widely read columns in the 'Church Times', and also contains new pieces, to cover all the Sundays and major festivals. Scholarship, history and insights into the world and language of the Bible are woven together to give a deeper understanding of the Word of the Lord. This book will be invaluable to anyone who wants to gather their thoughts in preparation for Sunday worship, or for regular Bible study throughout the year.…

Condition: Very Good. Item in very good condition! Textbooks may not include supplemental items i.e. CDs, access codes etc.

Condition: Good. Item in good condition. Textbooks may not include supplemental items i.e. CDs, access codes etc.

Condition: Good. Item in good condition. Textbooks may not include supplemental items i.e. CDs, access codes etc.

Condition: Good. Carrera's held off his enemies coming by sea from the north, dealing the naval and amphibious forces of the Zhong Empire a stinging defeat.  The Zhong won't soon forget the blood-stained waters and the heaped up bodies on the shores of Balboa's Isla Real.

Condition: Good. Item in good condition. Textbooks may not include supplemental items i.e. CDs, access codes etc.

Condition: Good. Item in good condition. Textbooks may not include supplemental items i.e. CDs, access codes etc.

Condition: Good. Item in good condition. Textbooks may not include supplemental items i.e. CDs, access codes etc. Bonson, Tom (illustrator).

Hardback. Condition: Fair. With Think Like a Chef, Tom Colicchio has created a new kind of cookbook. Rather than list a series of restaurant recipes, he uses simple steps to deconstruct a chef's creative process, making it easily available to any home cook. He starts with techniques: What's roasting, for example, and how do you do it in the oven or on top of the stove? He also gets you comfortable with braising, saut ing, and making stocks and sauces. Next he introduces simple ingredients -- roasted tomatoes, say, or braised artichokes -- and tells you how to use them in a variety of ways. So those easy roasted tomatoes may be turned into anything from a vinaigrette to a caramelized tomato tart, with many delicious options in between. In a section called Trilogies, Tom takes three ingredients and puts them together to make one dish that's quick and other dishes that are increasingly more involved. As Tom says, Juxtaposed in interesting ways, these ingredients prove that the whole can be greater than the sum of their parts, and you'll agree once you've tasted the Ragout of Asparagus, Morels, and Ramps or the Baked Free-Form Ravioli -- both dishes made with the same trilogy of ingredients. The final section of the books offers simple recipes for components -- from zucchini with lemon thyme to roasted endive with whole spices to boulangerie potatoes -- that can be used in endless combinations. Written in Tom's warm and friendly voice and illustrated with glorious photographs of finished dishes, Think Like a Chef will bring out the master chef in all of us.…