Best Restaurant & Food Industry
The Market Gardener is a compendium of la Grelinette’s proven horticultural techniques and innovative growing methods. The Market Gardener is a compendium of La Grelinette’s proven horticultural techniques, packed with practical information on: Setting-up a micro-farm by designing biologically intensive cropping systems, all with negligible capital outlay; Farming without a tractor and minimizing fossil fuel inputs through the use of the best hand tools, appropriate machinery and minimum tillage practices; Growing mixed vegetables systematically with attention to weed and pest management, crop yields, harvest periods and pricing approaches. Based on low-tech, high-yield methods of production The Market Gardener is a complete, modern, micro-scale farming handbook which shows that making a living wage growing food without large capital outlay or access to an acreage may be closer than you think.
Reviews
Find Best Price at Amazon"Even though I knew the book was geared toward someone planning to sell their produce as opposed to a home gardener like myself, I decided to buy the book based on reviews and what I saw in the book via Amazon’s “Look Inside” feature. The impression I get from other books and articles is that you can totally sustain your garden forever and ever off the compost you make yourself, and that may be true, but Jean-Martin states that the time and space they would need to create and maintain compost piles is better utilized by growing more produce- plus the organic compost they buy is predictable in terms of quality and composition, which are both important. This book contains, hands down, THE MOST useful information on crop rotation (and how to implement it) than any other resource I have found to date. Before buying this book I had spent literally weeks on the web, trying to figure out the best way (or at least a practical way) to implement crop rotation and not finding anything beyond very generalized advice to “rotate by crop families” or “follow heavy feeders with light feeders” or “don’t plant the same things in the same beds every year”. Trying to find out if plants needed a two, three, four, or more year rotation was difficult and there was a lot of conflicting information on what plants were heavy vs. light feeders (or in between), how long rotations should be, and so on. This book presented me with a wealth of actual, practical, applicable information on crop rotation, the whys, and how they do it. He gives the common name, the plant family and fertilization needs (good to know for crop rotation), intensive spacing requirements, days in the garden (which may or may not be days to maturity depending on if he direct seeds that plant or not, but it’s easy to tell which are which) and some other various bits of information and notes on the plant in question."
"As for the product, I do like the writing style which makes the book very interesting to read even though I am not from a farm business background."
"Hard work, proper tools and techniques, creative problem solving, and commitment to high standards are major themes of his success."
"Jean-Martin has shown me how to take the puzzle pieces, I have accrued from 35 years of gardening, and put them into a time-table of efficiency that works!"
"I am always looking for good gardening books and when I saw all the positive reviews for this one I knew I had to buy it."
"If you're looking for true encouragement and you're serious about farming, this book grants inspiration and a clearer vision to fuel that passion forward into reality."
"After watching his YouTube videos, I purchased Jean-Martin's book to improve my knowledge of how to produce better crops."
"some useful information, it was originally published in French and some of it was mildly hard to understand because of the way it was translated, a few times I had to reread a paragraph to actually understand what was discussed, but except for a few spots its easy to understand."
Meehan’s deep dive covers the essential topics, including the history of cocktails and bartending, service, hospitality, menu development, bar design, spirits production, drink mixing technique, and the tools you’ll need to create a well-stocked bar—all brought to life in over 150 black- and-white illustrations by artist Gianmarco Magnani. This densely informative, yet approachable manual is presented in an iconic package--featuring a textured cover with debossed type, rounded corners, and nearly 500 pages--making it an instant classic to be enjoyed now, and for years to come. Yes, Meehan addresses cocktail recipes, what ingredients tools and techniques to deploy to make great drinks, but importantly this book is about much more than just mixing cocktails. Now Meehan has distilled his bar expertise into this combination recipe book and bar industry guide. ". —Kenney Marlatt, Chicago Tribune “Award-winning bartender Jim Meehan is one of a handful of drinks nerds who’s had a profound impact on the cocktail scene in America: the “modern speakeasy” he made his name at, PDT, is still a must-visit NYC bar ten years after opening thanks to its innovative and excellent drinks. Now, he’s taken a lifetime of knowledge and distilled it into a detailed bible of bartending that covers history, technique, tools and ingredients, plus 100 classic cocktail recipes and a sprinkling of invaluable insight from some of the world’s top bartenders.” —Laura Sant, Departures.
Reviews
Find Best Price at Amazon"With as much anticipation as a 12 year outside Barnes and Noble waiting for the midnight release of Harry Potter #7, I pre-ordered Meehan’s Bartender Manual so it would arrive freshly on my doorstep publication day; 8 hours later, and 260 pages into his manual, I already know this book will be as influential as many of the defining cocktail books of our era that built my mixology hobby - death & co, liquid intelligence, potions of the Caribbean. Although I can yet to comment on the second half (yes I’m reading it front to back) I can recommend with utmost confidence you should buy Meehan’s new manual if you want to be on the forefront of our cocktail revolution; he has taken his decades of experience and vast weath of knowledge and placed it at your fingertips with insights and wisdom stated clearly, efficiently, and beautifully. -Production: Meehan takes liquor from the farm to distillation to bottling to table, unmasking a fascinating world only seen by the leaders in the field."
"It's more geared for people in the industry as opposed to casual drinkers, but there is SO much insight in this book."
"Cool book with lots of information about the bar industry, cocktail culture and history, and of course how to make some very good drinks."
"Bought this for my (adult) son's birthday."
"I got this for as a Christmas gift for my husband and he loves it!"
"Another great read from a brilliant author!"
"It using the fictional placement of a very large order of 11 or so cocktails requiring every method of drink creation to explain how a bar with two bartenders would most efficiently split the work and create the ensuing drinks so that everything was finished at around the same time while maintaining the quality of every single drink. I will say, that if you're just looking for a straight recipe book or an introductory cocktail book to get your feet wet, this may be a bit intense."
"This book is awesome in every way, and deserves a place in any cocktail enthusiast's library!"
Fast Food Nation points the way but, to resurrect an old fast food slogan, the choice is yours.”— Los Angeles Times. Eric Schlosser’s exposé revealed how the fast food industry has altered the landscape of America, widened the gap between rich and poor, fueled an epidemic of obesity, and transformed food production throughout the world. In a new afterword for this edition, Schlosser discusses the growing interest in local and organic food, the continued exploitation of poor workers by the food industry, and the need to ensure that every American has access to good, healthy, affordable food. “Schlosser shows how the fast food industry conquered both appetite and landscape.”— The New Yorker. In this fascinating sociocultural report, Schlosser digs into the deeper meaning of Burger King, Auggie's, The Chicken Shack, Jack-in-the-Box, Little Caesar's and myriad other examples of fast food in America. Frequently using McDonald's as a template, Schlosser, an Atlantic Monthly correspondent, explains how the development of fast-food restaurants has led to the standardization of American culture, widespread obesity, urban sprawl and more. In a perky, reportorial voice, Adamson tells of the history, economics, day-to-day dealings and broad and often negative cultural implications of franchised burger joints and pizza factories, delivering impressive snippets of information (e.g., two-thirds of America's fast-food restaurant employees are teenagers; Willard Scott posed as the first Ronald McDonald until higher-ups decided Scott was too round to represent a healthy restaurant like McDonald's). According to Schlosser, most visits to fast-food restaurants are the culinary equivalent of "impulse buys," i.e., someone is driving by and pulls over for a Big Mac.
Reviews
Find Best Price at Amazon"The book starts off by explaining how the fast food industry came to be the American symbol. Schlosser took many tours through slaughterhouses and interviewed many former employees that have been burned out from the tortuous conditions. Schlosser says that, "Everyday in the United States, roughly 200,000 people are sickened by food borne disease, 900 are hospitalized, and 14 die". His main message presented was how the fast food industry is affecting society. Having more people know about what is really behind the Big Mac and the Whopper will help society understand what they are eating and how it can affect them."
"I bought Fast Food Nation through Amazon seller as a used book."
"It offers an amazing insight of the entire meet industry."
"Regardless if you never eat at a FF joint, the food we eat is processed in the same slick, fast food procedure."
"Beginning in the late 1980s, a series of food safety scandals opened people's eyes to the way their food was being produced, each one drawing the curtain back a little further on a food system that had changed beyond recognition. In the wake of these food safety scandals, the conversation about food politics that briefly flourished in the 1970s was picked up again in a series of books, articles, and movies about the consequences of industrial food production. Beginning in 2001 with the publication of Eric Schlosser's Fast Food Nation, a surprise best-seller, and, the following year, Marion Nestle's Food Politics, the food journalism of the last decade has succeeded in making clear and telling connections between the methods of industrial food production, agricultural policy, food-borne illness, childhood obesity, the decline of the family meal as an institution, and, notably, the decline of family income beginning in the 1970s. The picture of the food economy Schlosser painted resembles an upside-down version of the social compact sometimes referred to as "Fordism": instead of paying workers well enough to allow them to buy things like cars, as Henry Ford proposed to do, companies like Wal-Mart and McDonald's pay their workers so poorly that they can afford only the cheap, low-quality food these companies sell, creating a kind of nonvirtuous circle driving down both wages and the quality of food."
Best Industries
In 2009, Simon Sinek started a movement to help people become more inspired at work, and in turn inspire their colleagues and customers. Sinek calls this powerful idea The Golden Circle, and it provides a framework upon which organizations can be built, movements can be led, and people can be inspired. “ Start with Why is one of the most useful and powerful books I have read in years.
Reviews
Find Best Price at Amazon"It reads a little bit like he took articles from his blog, stuck them in a large word-processing document, did some minor editing, and submitted the thing as-is for publication in order to create this book. As far as I can tell, if you're reasonably intelligent you can glean pretty much everything essential to Sinek's idea based on his TED Talk together with this understanding that "HOW" means something different in each of the two contexts he contrasts. What you WON'T get from that is his rather in-depth, incredibly clear exposé of why the "WHAT --> HOW" communication pattern requires manipulating people to some degree or another and why that is by necessity unsustainable in the long run. So in short, the book is a reasonable buy, certainly at the Kindle price, but do consider benefitting from Sinek's wisdom for free in 20 minutes first by watching his TED Talk."
"This book has inspired many thoughts as I read it, but it has helped me to truly put into perspective the age-old advice to follow your passion."
"I teach a college-level business course that shows people how to grow their business by word-of-mouth."
"We are 2 decades deep into hiring and promoting the least capable and those with the complete lack of vision and planning into upper and middle layers of management."
"I am confident this book has indeed the potential to change the world for the better through the life of its readers and organizations they might collaborate with."
"I did believe that the author took some leaps between an organization's existential rational and customer connections."
"The author was trying so hard to make a many-page book out of the message and it was excruciating to go through this repetition.. Save your money and (most importantly) your time and just watch the TED talk on YT.."
Best Food Additives
“Olmsted makes you insanely hungry and steaming mad--a must-read for anyone who cares deeply about the safety of our food and the welfare of our planet.” —Steven Raichlen, author of the Barbecue! In this entertaining and important book, Olmsted helps us fall in love with the real stuff and steer clear of the fraudsters.” —Kirk Kardashian, author of Milk Money: Cash, Cows, and the Death of the American Dairy Farm. A bona fide gourmand, he travels to the sources of the real stuff to help us recognize what to look for, eat, and savor: genuine Parmigiano-Reggiano from Italy, fresh-caught grouper from Florida, authentic port from Portugal. Eye-opening.”. — PEOPLE magazine “Olmsted boldly walks readers through a course in food authenticity that covers olive oil, cheese, Champagne, seafood, steak, coffee, and more. Readers will be inspired by his intensity and clarity, and floored by how far some counterfeiters go to fool consumers and some historic food institutions go to protect their products and their names. It’s unnerving that so many people don't know what authentic olive oil or port wine tastes like because they’ve been undersold on some off-shoot knock off and no one is raising a flag — until now.” —. Ming Tsai, author, chef, and host of PBS’s Simply Ming “Larry Olmstead makes you insanely hungry and steaming mad in this provocative account of how fraud threatens not just the world’s great craft foods (think caviar, Kobe beef, and Parmigiano-Reggiano) but our everyday diet. A must-read for anyone who cares deeply about the safety of our food and the welfare our planet.” —. Steven Raichlen, author of the Barbecue Bible cookbook series and host of Project Smoke and Primal Grill on PBS. In this entertaining and important book, Larry Olmsted helps us fall in love with the real stuff and steer clear of the fraudsters. Recommended for all consumers along with policymakers, those interested in food science, and marketing professionals.”. — Library Journal “Olmsted gives us the lay of this seedy landscape with momentum and aplomb. He demystifies the process by which fake ingredients end up in your shopping cart, explains why some of these deceitful foods could be a real threat to your health, and sheds a light on the government policies and shortsighted commercialism that landed them there.”. — Mother Jones.
Reviews
Find Best Price at Amazon"Our household is very careful about the food we buy, which is why I was quite interested in this book by Mr. Olmstead. So I was hopeful this book would not only provide a sort of guide map for selecting high quality foods, but would also either reassure me that the organic brand is worth while, or dissuade me from spending the extra cash on organic labeled products. I think this book speaks more to the food preferences of Mr. Olmstead than a more comprehensive treatment of the thousands of food products you'll find in a typical grocery store. His often long ramblings about regional culture, specific farms and villages, his travels and his food experiences tended to obscure what I was looking for based on the title of the book."
"He covers quite a few different food items, including beef, seafood, cheese, alcoholic drinks--even fruit juice. The frauds are especially concentrated in "special foods which for the first time in 2014 topped one hundred billion dollars in the United States. This category is rife with scams, including many foods viewed as healthier choices, as well as fancy cheeses, meats, oils, and other “gourmet” items." For example, he spends a lot of time documenting how "Parmesan" Cheese sold in the U.S. is so much different than the actual, original product. He notes how he made numerous efforts to try to get the FDA to pay attention--but they refused to even grant him an interview, despite their promises. "Federal regulations require (as in mandatory, not optional) the FDA to inspect less than 2 percent of imported seafood , hardly a rigorous analysis . Still, in 2013, inspectors managed to achieve barely a quarter of that incredibly low threshold—and their poor performance has been getting shoddier annually, down from the year before." For example, he notes that the "big box" retailers do a good job at removing fake products--simply because they have so much clout."
"It’s disturbing, disgraceful, and demoralizing that consumers everywhere are not more protected, but especially Americans, who take such pride in our agencies such as the FDA who are supposed to act in our interests."
"Only problem now is that I no longer trust what it says on restaurant menus!"
"Great book--really opened my eyes to how bad and tainted our food supply here is."
"Fascinating and informative."
"This book is a real eye-opener about the food we eat and the products that are misrepresented."
"A really important work."
Best Restaurant & Food Industry
Fast Food Nation points the way but, to resurrect an old fast food slogan, the choice is yours.”— Los Angeles Times. Eric Schlosser’s exposé revealed how the fast food industry has altered the landscape of America, widened the gap between rich and poor, fueled an epidemic of obesity, and transformed food production throughout the world. In a new afterword for this edition, Schlosser discusses the growing interest in local and organic food, the continued exploitation of poor workers by the food industry, and the need to ensure that every American has access to good, healthy, affordable food. “Schlosser shows how the fast food industry conquered both appetite and landscape.”— The New Yorker. In this fascinating sociocultural report, Schlosser digs into the deeper meaning of Burger King, Auggie's, The Chicken Shack, Jack-in-the-Box, Little Caesar's and myriad other examples of fast food in America. Frequently using McDonald's as a template, Schlosser, an Atlantic Monthly correspondent, explains how the development of fast-food restaurants has led to the standardization of American culture, widespread obesity, urban sprawl and more. In a perky, reportorial voice, Adamson tells of the history, economics, day-to-day dealings and broad and often negative cultural implications of franchised burger joints and pizza factories, delivering impressive snippets of information (e.g., two-thirds of America's fast-food restaurant employees are teenagers; Willard Scott posed as the first Ronald McDonald until higher-ups decided Scott was too round to represent a healthy restaurant like McDonald's). According to Schlosser, most visits to fast-food restaurants are the culinary equivalent of "impulse buys," i.e., someone is driving by and pulls over for a Big Mac.
Reviews
Find Best Price at Amazon"In some cases (such as the malling and sprawling of the West) the fast food industry has been a catalyst and a symptom of larger economic trends. By tracing the diverse influences of fast food I hope to shed light not only on the workings of an important industry, but also on a distinctively American way of viewing the world." Below are key excerpts from the book that I found particularly insightful: "The history of the twentieth century was dominated by the struggle against totalitarian systems of state power. "The right pressure applied to the fast food industry in the right way could produce change faster than any act of Congress. The United Students Against Sweatshops and other activist groups have brought widespread attention to the child labor, low wages, and hazardous working conditions in Asian factories that make sneakers for Nike." "Whatever replaces the fast food industry should be regional, diverse, authentic, unpredictable, sustainable, profitable - and humble."
"The book starts off by explaining how the fast food industry came to be the American symbol. Schlosser took many tours through slaughterhouses and interviewed many former employees that have been burned out from the tortuous conditions. Schlosser says that, "Everyday in the United States, roughly 200,000 people are sickened by food borne disease, 900 are hospitalized, and 14 die". His main message presented was how the fast food industry is affecting society. Having more people know about what is really behind the Big Mac and the Whopper will help society understand what they are eating and how it can affect them."
"Even ten years after this was originally written, still incredibly timely."
"Then he gets into other topics - the minimum wage, failed unionizations, the ingredients, marketing that targets children - and your eyes are opened permanently."
"I bought Fast Food Nation through Amazon seller as a used book."
"It offers an amazing insight of the entire meet industry."
Best Chemistry
Covers important areas such as resonance, nomenclature, conformations, substitution reactions, synthesis and more.
Reviews
Find Best Price at Amazon"Klein phrases things in a way that makes sense, gives steps and practice problems for each concept, and it’s a small book so it’s not a burden to bring to class."
"I bought both volumes, and while they came to me dog-eared (which annoyed me, because I bought them "new", and dog-eared books don't have the same value), but the content is great."
"The book is in the form of a workbook, so you get lots of practice, which really helps master the concept."
"If you read this, make an effort to understand the material, and do the practice problems at least once a day - you will get at least a B in the class, minimum."
"Shipping was extremely quick, and the book offers a really basic understanding of organic chemistry for people coming in with no knowledge of the subject!"
"From configurations to the 3 main reactions (Substitution, Elimination, and Addition), I felt like this book was able to fill in the "gaps" from my class lectures."
"This is vital for passing organic chemistry."
"This definitely didn't cover all of the topics that my class went over in the first semester, but I went through a couple chapters before the start of the term and it gave me a REALLY solid foundation in terms of identifying the relationship between molecules, finding chirality centres (and determining configuration), finding atoms with partial positive or negative charge (due to resonance), etc."
Best Health, Fitness & Dieting
“Olmsted makes you insanely hungry and steaming mad--a must-read for anyone who cares deeply about the safety of our food and the welfare of our planet.” —Steven Raichlen, author of the Barbecue! In this entertaining and important book, Olmsted helps us fall in love with the real stuff and steer clear of the fraudsters.” —Kirk Kardashian, author of Milk Money: Cash, Cows, and the Death of the American Dairy Farm. A bona fide gourmand, he travels to the sources of the real stuff to help us recognize what to look for, eat, and savor: genuine Parmigiano-Reggiano from Italy, fresh-caught grouper from Florida, authentic port from Portugal. Eye-opening.”. — PEOPLE magazine “Olmsted boldly walks readers through a course in food authenticity that covers olive oil, cheese, Champagne, seafood, steak, coffee, and more. Readers will be inspired by his intensity and clarity, and floored by how far some counterfeiters go to fool consumers and some historic food institutions go to protect their products and their names. It’s unnerving that so many people don't know what authentic olive oil or port wine tastes like because they’ve been undersold on some off-shoot knock off and no one is raising a flag — until now.” —Ming Tsai, author, chef, and host of PBS’s Simply Ming “Larry Olmstead makes you insanely hungry and steaming mad in this provocative account of how fraud threatens not just the world’s great craft foods (think caviar, Kobe beef, and Parmigiano-Reggiano) but our everyday diet. A must-read for anyone who cares deeply about the safety of our food and the welfare our planet.” —Steven Raichlen, author of the Barbecue Bible cookbook series and host of Project Smoke and Primal Grill on PBS. In this entertaining and important book, Larry Olmsted helps us fall in love with the real stuff and steer clear of the fraudsters. Recommended for all consumers along with policymakers, those interested in food science, and marketing professionals.”. — Library Journal “Olmsted gives us the lay of this seedy landscape with momentum and aplomb. He demystifies the process by which fake ingredients end up in your shopping cart, explains why some of these deceitful foods could be a real threat to your health, and sheds a light on the government policies and shortsighted commercialism that landed them there.”. — Mother Jones. ”* “It's unnerving that so many people don't know what authentic olive oil or port wine tastes like because they've been undersold on some offshoot knockoff and no one is raising a flag--until now.” —Ming Tsai, author, chef, and host of PBS’s Simply Ming. “Larry Olmsted’s meticulously researched tour de force is chilling for what he uncovers about the food industry.” —Dan Dunn, author of American Wino: A Tale of Reds, Whites, and One Man’s Blues.
Reviews
Find Best Price at Amazon"Our household is very careful about the food we buy, which is why I was quite interested in this book by Mr. Olmstead. So I was hopeful this book would not only provide a sort of guide map for selecting high quality foods, but would also either reassure me that the organic brand is worth while, or dissuade me from spending the extra cash on organic labeled products. I think this book speaks more to the food preferences of Mr. Olmstead than a more comprehensive treatment of the thousands of food products you'll find in a typical grocery store. His often long ramblings about regional culture, specific farms and villages, his travels and his food experiences tended to obscure what I was looking for based on the title of the book."
"He covers quite a few different food items, including beef, seafood, cheese, alcoholic drinks--even fruit juice. The frauds are especially concentrated in "special foods which for the first time in 2014 topped one hundred billion dollars in the United States. This category is rife with scams, including many foods viewed as healthier choices, as well as fancy cheeses, meats, oils, and other “gourmet” items." For example, he spends a lot of time documenting how "Parmesan" Cheese sold in the U.S. is so much different than the actual, original product. He notes how he made numerous efforts to try to get the FDA to pay attention--but they refused to even grant him an interview, despite their promises. "Federal regulations require (as in mandatory, not optional) the FDA to inspect less than 2 percent of imported seafood , hardly a rigorous analysis . Still, in 2013, inspectors managed to achieve barely a quarter of that incredibly low threshold—and their poor performance has been getting shoddier annually, down from the year before." For example, he notes that the "big box" retailers do a good job at removing fake products--simply because they have so much clout."
"Only problem now is that I no longer trust what it says on restaurant menus!"
"Great book--really opened my eyes to how bad and tainted our food supply here is."
"Fascinating and informative."
"This book is a real eye-opener about the food we eat and the products that are misrepresented."
"A really important work."
"This is an interesting read."
Best Consolidation & Merger
A timely update to the global best-selling book on investment banking and valuation. In the constantly evolving world of finance, a solid technical foundation is an essential tool for success. Investment Banking: Valuation, Leveraged Buyouts, and Mergers & Acquisitions, Second Edition is a highly accessible and authoritative book that focuses on the primary valuation methodologies currently used on Wall Street--comparable companies, precedent transactions, DCF, and LBO analysis--as well as M&A analysis. In codifying the art and science of investment banking, the authors convert this oral history into an accessible framework by bridging the theoretical to the practical with user-friendly, step-by-step approaches to performing primary valuation methodologies.” –Joseph R. Perella, Chairman and CEO, Perella Weinberg Partners. "Investment Banking provides a highly practical and relevant guide to the valuation analysis at the core of investment banking, private equity, and corporate finance. "This book will surely become an indispensable guide to the art of buyout and M&A valuation, for the experienced investment practitioner as well as for the non-professional seeking to learn the mysteries of valuation." Rosenbaum and Pearl have created a comprehensive and thoughtfully written guide covering the core skills of the successful investment professional with particular emphasis on valuation analysis." Investment Banking provides specific step-by-step valuation procedures for LBO and M&A transactions, with lots of diagrams and numerical examples."
Reviews
Find Best Price at Amazon"This is a very good book for professionals working in the different areas of Corporate Bankin."
"It is my pleasure to recommend 'Investment Banking: Valuation, Leveraged Buyouts, and Mergers and Acquisitions', which is easily one of the best and most practical books on M&A and valuation that I've read."
"This is more informative than many longer investment banking books I've owned and it's much more accessible and lays in the information out in a more practical manner than lighter investment banking books that I've owned."
"Actually, this is the only book I found, which is practical oriented and allows the reader to gain practical oriented experience while using the book as a tool to work through Valuation, LBOs, and M&As."
"Great product, great book."
"It even includes a sample LBO model which is well constructed and will give some insights not only into Excel, but also into the economics of an LBO."
"Book was required for my class at Pepperdine University for the fully employed graduate program."
"This provides detailed explanation on the process of investment banking and valuation methods including examples."
Best Business Facility Management
Predictably Irrational meets Moneyball in ESPN veteran writer and statistical analyst Keith Law’s iconoclastic look at the numbers game of baseball, proving why some of the most trusted stats are surprisingly wrong, explaining what numbers actually work, and exploring what the rise of Big Data means for the future of the sport. “Law provides necessary insight into how front offices have come to evaluate talent... Smart Baseball is an essential and accessible primer on how data and analytics shape America’s Pastime, and where it’s headed. Smart Baseball gives us a preview of the future as Keith introduces the stats that really matter in a way that all fans will enjoy.” (--Molly Knight, author of New York Times Bestseller The Best Team Money Can Buy). “There is still, probably, someone in your life who thinks that “grit,” “intensity,” and “hustle” are more important than “on-base percentage” and “WHIP.” Give that person this book, and end the argument forever.” (--Mike Schur, co-creator of Parks & Recreation, Brooklyn Nine-Nine, and The Good Place). “In mercifully plain English, Law explains how the new statistical tools can answer questions that previously baffled baseball experts.
Reviews
Find Best Price at Amazon"Part Three taps into Mr. Law's ideas about where baseball is headed with scouting & data, with front-office insights from baseball business people."
"I'm only a casual baseball fan, but I found this book fascinating."
"It's neat to read about the machinery of the new-age of baseball."
"Whether you get this book and read it for the enjoyment of a few hours of non-traditional baseball thought, or you get this book and read it in search of the baseball Grand Unified Theory, by all means get this book and read it."
"It was my hope to have a bit more detail ... give me more examples of the most egregious uses of statistics and why certain HOF snubs should be in, etc."
"Incredibly well written and exceptional flow to the narrative makes for an easy read."
"Definitely worth reading for any real baseball fan."
"How Hall of Fame voting by sports writers have got it wrong on numerous occasions."
Best Louisville Kentucky Travel Books
Secret Louisville: A Guide to the Weird, Wonderful, and Obscure is a book that answers questions you didn't even realize you had about the city that stands proudly along the Ohio River. You get the picture: Think of this book as a scavenger hunt of sorts for Kentucky's largest city, covering the strange, the surprising, and sometimes the silly locales, history, and facts.
Reviews
Find Best Price at Amazon"I brought this book for my Mom's birthday."
"Interesting read."