Adversity Quotient @ Work
Finding Your Hidden Capacity For Getting Things Done
-
- €15.99
-
- €15.99
Publisher Description
In 1997, Paul Stoltz unleashed a revolution with his groundbreaking book Adversity Quotient: Turning Obstacles into Opportunities, introducing the concept of the Adversity Quotient into public consciousness. Now, in Adversity Quotient @ Work, Stoltz applies the principles of his brilliant theory to the uniquely challenging environment of the workplace.
AQ is a measure of one's ability to handle adversity. Those who can't become easily overwhelmed and emotional, then pull back and stop trying; those who can handle adversity become the leaders of today and tomorrow. Adversity Quotient @ Work clearly demonstrates how workers and managers can use this concept of the AQ to their own advantage, and to the benefit of their clients and customers.
Adversity Quotient @ Work teaches listeners how to hire and retain highly motivated and talented workers, develop employees to their full potential, and create a leadership culture that encourages all to put forth their best efforts and maximize their performance capabilities. Based on real research performed with thousands of managers and members of the workforce on the front lines of hundreds of businesses, it will quickly become any corporation's indispensable handbook for success.
PUBLISHERS WEEKLY
Yu, owner of the restaurant Saffron in San Diego, Calif., here presents sophisticated grilled entr es and salads from Thailand, Malaysia, Korea, Vietnam and elsewhere. Cooks used to combining spices, a process more thoroughly explained in Yu's first book, Cracking the Coconut, will benefit from meals flavored by, for example, dry roasted white peppercorns and cumin seeds. In Savory Mushrooms in Banana Leaves, there are no fewer than 17 ingredients; however, most of them are for the spice paste. Making things easier, several marinades for example the coriander-and-lemongrass-infused Nonya-Style Chicken or Pork Satay can sit overnight. Meat and fish entr es meant for entertaining, such as Salt-Grilled Yellowtail Tuna and Grilled Duck, Pineapple and Bitter Greens Salad are balanced by quick vegetarian recipes, such as Indonesian-Style Grilled Vegetables with Peanut Dressing and Grilled Vegetables in Rice Paper. Grilled Curried Lamb Wrapped in Radicchio and Garlic-and-Pepper Shrimp and Kumquats are standouts. Those who want to add special condiments to simply grilled food will appreciate the sauces chapter (there is also a short chapter on grilling fruits). Overall, Asian-food lovers will appreciate Yu's undiluted approach and creative exuberance.
