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This is nearly impossible to put down, and often very erotic. But I found it unsettling, too-- there's a cold-bloodedness she and her whole world have towards sex which jars with the emotion she also seems to feel for some of the men so that I didn't get much emotional payoff from the book. It fascinated, but didn't move. For example, none of her relationships are exclusive ones; she knows all her boyfriends have other girlfriends ("mistresses," since they sleep together), and despite all the attention given to sex nobody ever seems very interested in intimacy-- or in love, despite the title.
Still it's a very quick, enjoyable read-- a bit like reading some of the short stories that used to be in Cosmopolitan.
I didn't really like Joan or any of her friends, but I didn't mind being in their company.
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With its balance coverage, Managing in the New Economy helps us sort out what is truly new about the new economy and what endures from the old. The articles are organized around important managerial issues, revealing how the dynamics shaping the new economy are changing both manager's priorities and the tools they use to make decisions. Part 1 addresses the principal issues of strategy, analysis and competition. In Part II, Magretta turns our attention to the new realities of leadership and organization. Part III brings these issues to life as three CEO's describe how their organizations are tackling the challenges of managing in the new economy.
With renowned contributors-from writers such as Michael Porter, C.K Prahalad, and Peter Drucker to business leaders such as Michael Dell-this invaluable collection explores the new mind-set executives in every industry must embrace in order to keep pace with the trends in technology, networks, knowledge, and globalization that are shaping the new economy.
Joan Magretta is a writer and consultant based in Cambridge, Massachusetts. She was the Harvard Business Review's strategy editor from 1995-1999, and the winner of the 1998 McKinsey award for the best HBR article of the year. Prior to joining HBR, she was a partner at the management consulting firm of Bain & Co.
Reviewed by Azlan Adnan. Formerly Business Development Manager with KPMG, Azlan is currently Managing Partner of Azlan & Koh Knowledge and Professional Management Group, an education and management consulting practice based in Kota Kinabalu, Malaysian Borneo. He holds a Master's degree in International Business and Management from the Westminster Business School in London.
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This is a book to enjoy without losing philosophical accuracy and integrity. At the end of each chapter is a section "On Women" that describes each philosopher's view of women. There are also "Pause for Thought" questions that help you relate philosophical ideas to your daily life.
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I've been amused as time after time students have expressed surprise and wonder at the different ways there are to present recipes. They have learned, through studying books like this one, to evaluate cookbooks as well as to construct easy to read, well designed and consistent ones for themselves.
A lot of cookbooks are carelessly constructed, written by inarticulate writers. Too many recipes are unclear in their instructions or ingredients are missing or out of order. RECIPES INTO TYPE attempts to provide standards of styling and handling for food writers and editors.
Suggestions begin with titling. The title should be "inviting and even a little romantic," they say. They describe the use of headnotes and devote time and space to how to list ingredients (another area that consistently suprised my students). They really get into details here, like combining different quantities of the same ingredient, not combining different ingredients, being specific, giving alternatives and more. These are things the average food writer just doesn't think of, and its detail like this that often is left out of the average how to write a cookbook book.
The authors go into similar detail about writing instructions, too. Everyone remembers to divide steps logically, but few notice redundancies or think to share their knowledge of cooking when writing them. They also seldom remember to tell readers about alternative ingredients, but these authors remember.
The book is full of information but its strong point is that it provides standardization in an area that really needs it. It's too bad that the chairpersons of various community cookbook committees don't look to this book for advice. They would certainly turn out a superior product if they did.