Throughout In Plane Sight, Rick Stephens lays out his personal life in sweeping detail to show how igniting his spiritual life with God helped him achieve success at work, at home, and at play. Stephens describes how his experiences were enshrouded within a master plan God had for him from the beginning—not a predestined plan of “things to do,” but a way of living that led to a life of great adventure, joy, and meaning. After becoming president of two different companies, and being fired from both, Stephens started his own company with a promise from God like that of Abraham many years ago, and a spouse fully on board. Horizon Hobby grew from an idea to become a world leader in the design and development of radio control hobby products, including airplanes, helicopters, cars and beyond. Under Stephens’ leadership the company reached $330 million in revenues with over 700 people in facilities around the world. However, his success in business paled in comparison to the joy of employing biblical principles and living out his faith in the workplace. In Plane Sight recounts how Stephens’ spiritual life was just as real and a part of every experience as what he underwent physically. Instead of compartmentalizing his faith as one of several priorities, he shows how life on earth flourishes when viewed through the lens of the Creator and people live according to His plan for them. In Plane Sight becomes not Stephens’ story, but God’s story within a man.
The authors of The System: Igniting the Soul of Commerce have written an extraordinary guideline for success in the workplace and for living life in general. One of the main themes they present is the plain fact that too many of our children are hopelessly unmotivated and ill-prepared to function in what we think of as the real world. The book is appropriately called a business novel, and I expect to see more works emerge from this relatively new genre: the reason is that the world of commerce dominates our existence more and more with each passing decade. The characters presented here are true to life, their problems are very real, and their hard-won solutions are eloquently expressed. The lessons we learn are both evocative and inspiring. I've spent half a lifetime teaching creative writing. Some of my students have gone on to greatness in the literary world. Yet not a single one would have dreamed of using the novel form to educate readers in how to be successful in their careers or as evolved human beings. Such themes have seldom been the purpose of fiction. But I sense that our culture is now changing in a way that will accommodate or embrace such a pragmatic approach. I hope business people everywhere, whether shop owners or aerospace executives, will read this book and share it with their employees. Finally, parents and teachers alike can profit from the strategies offered us in this imminently readable guide to life. William Allen, Professor Emeritus, Ohio State University
Home is more than a place. It's a feeling. Rick Stein has spent his life travelling the world in search of cooking perfection - from France and Italy to Australia and the far east - and inspiring millions of food lovers with the results. In Rick Stein At Home, he takes us into the rhythms and rituals of his home cooking. In his first book to celebrate his all-time favourite home-cooked meals, Rick shares over 100 very special recipes, including many from his recent Cornwall series - from sumptuous main courses such as Cornish Bouillabaisse and Braised Pork Belly with Soy and Black Vinegar to indulgent desserts like Apple Charlotte and Spiced Pears Poached with Blackberries and Red Wine. Rick explores family classics that evoke childhood memories and newer dishes that have marked more recent personal milestones - along with unforgettable stories that celebrate his favourite ingredients, food memories, family cooking moments and more. Sharing the dishes he most loves to cook for family and friends throughout the year, Rick takes you inside his home kitchen unlike he's done in any previous book.
Rick Stein's passion for fresh, well-sourced food has taken him from continent to continent, across magnificent shorelines and to the very best produce the coast has to offer. From Fresh grilled cod with shellfish in garlic butter at the tip of St Ives, to Cured red duck breasts with melon, soy and pickled ginger in Sydney Harbour, this collection of over 130 recipes evokes all the pleasure and flavour associated with the coast. Chapters are organised by region: healthy salads inspired by the Californian ocean, sumptuous starters fit for French cuisine, modern light lunches such as Japanese sashimi and Moroccan tagines, and main courses using fresh fruit, vegetables, fish, meat, poultry and game from the most fertile coastal regions in the world. There are recipes for classic treats such as Toad-in-the-hole with porcini mushrooms and onion gravy, staple fish masterpieces such as Poached sea trout with sorrel hollandaise, and recipes for tasty favourites from your treasured holiday destinations: Seafood Paella, Goan Curry, Welsh Cawl and Clam Chowder. All this, plus a delicious range of puddings including Hot bread pudding with armagnac sauce, Lemon Possett and Poached pears with mulberries and mascarpone ice cream. With brand-new recipes and a fresh design, Coast to Coast contains Rick Stein's most popular dishes drawn from many years of travelling the culinary globe. Easy to follow and quick to inspire, this cookbook will bring all the flavour of the coast into the comfort of your own home.
From the mythical heart of Greece to the fruits of the Black Sea coast; from Croatian and Albanian flavours to the spices and aromas of Turkey and beyond – the cuisine of the Eastern Mediterranean is a vibrant melting pot brimming with character. Accompanying the major BBC Two series, Rick Stein: From Venice to Istanbul includes over 100 spectacular recipes discovered by Rick during his travels in the region. The ultimate mezze spread of baba ghanoush, pide bread and keftedes. Mouthwatering garlic shrimps with soft polenta. Heavenly Dalmatian fresh fig tart. Packed with stunning photography of the food and locations, and filled with Rick's passion for fresh produce and authentic cooking, this is a stunning collection of inspiring recipes to evoke the magic of the Eastern Mediterranean at home.
Rick Stein has handpicked 12 of his favourite recipes for Starters from his entire collection to appear in this charming gift book. From the chef famed for his championing of home-produced fresh ingredients, this is a selection of delicious and inspiring dishes. These pocket-sized cookbooks are simply bursting with delectable recipe ideas and, at such a reasonable price, make an irresistible gift or even a souvenir of a memorable meal at one of Rick Stein's restaurants. Along with the other titles that complete the series, Main Courses and Puddings, all the recipes are straightforward and accompanied by a full colour photograph so that everyone can enjoy the food of one of Britain's most respected and popular chefs.
Rick Stein's Far Eastern Odyssey is an ambitious journey, avoiding the beaten track and tourist hot-spots, in search of the authentic food of Southeast Asia. In this accompanying book to the major BBC series, Rick shares his favourite recipes and some well-known classic dishes inspired by the fragrant ingredients and recipes he sampled from local chefs, family-run restaurants, street vendors and market stalls. In Cambodia, Rick learns how to make a national dish Samlor kako, a stir-fried pork and vegetable soup flavoured with an array of spices; in Vietnam he is shown the best recipe for Pho Bo, a Vietnamese beef noodle soup; and in Thailand, Rick tries Geng Leuong Sai Gung Lai Sai Bua, a yellow curry made with prawns and lotus shoots that you won't find outside the country. Rick Stein's Far Eastern Odyssey includes over 150 new recipes from Cambodia, Vietnam, Thailand, Bangladesh, Sri Lanka, Malaysia and Bali each complemented by Rick's colourful anecdotes from the trip and beautiful on-location photography. This is a visually-stunning culinary tribute to Southeast Asian cooking that evokes the magic of bustling markets, the sizzle of oil and the aromatic steam from a Far Eastern kitchen.
These are my simple suppers. Recipes that are straightforward and informal - yet effortlessly delicious. The idea of supper appealed to me because it suggests an ordinary meal. When one is not trying too hard; maybe something you're going to cook in your jeans and Polo shirt, a glass of vinho verde on the worktop. Rick Stein's Simple Suppers is your new go-to cookbook. A collection of stylish, easy recipes for midweek, weekends and every eventuality in between. Chapters include: - Suppers for one: Easy croque monsieur, Steak with Chimichurri sauce - Suppers for two: Harissa lamb steak with chickpea mash, Aubergine braised with soy & ginger - Suppers with friends: Pilaf with buttermilk chicken & pomegranate, Puff pastry fish pie - Fast suppers: Sweet potato, chorizo & sweetcorn tacos, Baked portobello mushrooms with Dolcelatte & walnuts - One-pot suppers: Coconut prawn curry, Wild garlic & broad bean risotto - Veggie suppers: Vegetable bourguignon with dumplings, Spaghetti with courgettes, rosemary and ricotta
Rick (and Chalky his trusty dog) discover great seafood dishes and small delicacies amongst the tidal estuaries, shingle banks and rocky shores of Britain. Rick travels from the bleak Suffolk coast where fishermen scrape a living catching cod to the wild, clear waters of Scotland's lochs bringing back an abundance of stories and imaginative, colourful recipes. The book is organised geographically with each chapter covering one of the regions featured in the BBC series. Rick describes the fish-catching and fish-eating traditions of each area as well as details of the local life, legends and literature. He singles out local delicacies and includes six to eight fish and seafood recipes per chapter. Each chapter is illustrated with stunning food and landscape photography and ends with an area map and a guide to a small selection of the best hotels, restaurants, pubs and specialist suppliers (including information on extra locations, not featured in the series). 'Just as I do in the restaurant to keep ahead of the game, I look for the best suppliers, the freshest fish and who catches them. In a way, this is what this series is about, the fish I love, for all sorts of reasons, not just taste or fashion, where they come from and the people who catch them and the best way to cook them. As a result of looking around the country for the best seafood, it's turned out to be a love affair with the changing coastline of Great Britain and Ireland and the business of going to sea in small boats to catch the freshest prime fish we have.' Rick Stein
For most of us, fish is something to be eaten in restaurants. The occasional prawn might sneak into our stir-fries or the odd sardine pop up on the barbecue but, for the most part, preparing and cooking fish at home on a regular basis is seen as difficult and time-consuming. Rick Stein would have us change all that. In this cookery book, he takes us to the briny world of his Cornish fishing village, Padstow, and gives us tips on the preparation of many fish types as well as showing how to make the most of each fish's unique character and flavour. This collection of 150 stylish and delicious recipes demonstrates the huge versatility of food from the sea - which is also, of course, quick to cook and healthy too! From the classic delights of Skate in Black Butter and Herrings in Oatmeal to Rick's own inventions like Chargrilled Tuna with Olives, Lemon and Sorrel, Mackerel Escabeche and Spicy Deep-fried Red Mullet, these recipes bring fish cookery to the centre of the culinary stage where it truly belongs.
This charming gift book contains 12 of Rick Stein's favourite recipes for main courses, hand-picked by Rick from his entire recipe collection. From the chef famed for his championing of home-produced fresh ingredients, it is a selection of delicious and inspiring dishes. The pocket-sized books are simply bursting with delectable ideas and, at such a reasonable price, will make an irresistible gift or even a souvenir of a memorable meal at one of Rick's Padstow restaurants. Along with the other titles that complete the series, Starters and Puddings, all recipes are straightforward and accompanied by a full colour photograph so that everyone can enjoy the food of one of Britain's most respected and popular chefs.
To accompany the major BBC Two series, Rick Stein’s Long Weekends is a mouthwatering collection of over 100 recipes from ten European cities. Rick’s recipes are designed to cater for all your weekend meals. For a quick Friday night supper Icelandic breaded lamb chops will do the trick, and Huevos a la Flamenca makes a tasty Saturday brunch. Viennese Tafelspitz is perfect for Sunday lunch, and of course no weekend would be complete without Portuguese custard tarts or Berliner Doughnuts for an afternoon treat. Accompanied by beautiful photography of the food and locations, and complemented by his personal memories and travel tips for each city, Rick will inspire you to re-create the magic of a long weekend in your own home.
Rick Stein has handpicked 12 of his favourite dessert recipes from his entire collection to appear in this charming gift book. From the chef famed for his championing of home-produced fresh ingredients, this is a selection of delicious and inspiring puddings. These pocket-sized cookbooks are simply bursting with delectable recipe ideas and, at such a reasonable price, make an irresistible gift or even a souvenir of a memorable meal at one of Rick Stein's restaurants. Along with the other titles that complete the series, Starters and Main Courses, all the simple recipes are accompanied by a full colour photograph so that everyone can enjoy the food of one of Britain's most respected and popular chefs.
Few baseball fans are aware of the number of players with disabilities who have succeeded in the majors. Much of this unawareness is due to the affected players themselves who downplay weaknesses and tend to minimize their disabilities, considering them just one of the chinks in the armor that everyone must deal with. More than 20 players who have overcome their disabilities to have major league careers are profiled in this work. The book is divided by type of disability suffered: missing or partially missing limbs or extremities (Jim Abbott, Hugh "One Arm" Daily, Pete Gray, Monty Stratton, Bert Shepard); injured or diseased limbs (Lou Brissie, Whitey Kurowski, Eddie Kazak, Charley Gelbert, Bo Jackson, Dave Dravecky); disfigured extremities (Mordecai "Three Finger" Brown, Charley "Red" Ruffing, Hal Peck, Carlos May, Gil Coan, Jim Mecir); impaired organ function, vision, and hearing (William "Dummy" Hoy, George "Specs" Toporcer, Chick Hafey, Ron Santo, Russ Christopher, Joe Hoerner, John Hiller, Danny Thompson, Walt Bond); and neurological and psychological disorders (Grover Cleveland Alexander, Tony Lazzeri, Jimmy Piersall, Jim Eisenreich).
This is the definitive work on Medicare’s prospective payment system (PPS), which had its origins in the 1972 Social Security Amendments, was first applied to hospitals in 1983, and came to fruition with the Balanced Budget Act of 1997. Here, Rick Mayes and Robert A. Berenson, M.D., explain how Medicare’s innovative payment system triggered shifts in power away from the providers (hospitals and doctors) to the payers (government insurers and employers) and how providers have responded to encroachments on their professional and financial autonomy. They conclude with a discussion of the problems with the Medicare Modernization Act of 2003 and offer prescriptions for how policy makers can use Medicare payment policy to drive improvements in the U.S. health care system. Mayes and Berenson draw from interviews with more than sixty-five major policy makers—including former Treasury secretary Robert Rubin, U.S. Representatives Pete Stark and Henry Waxman, former White House chief of staff Leon Panetta, and former administrators of the Health Care Financing Administration Gail Wilensky, Bruce Vladeck, Nancy-Ann DeParle, and Tom Scully—to explore how this payment system worked and its significant effects on the U.S. medical landscape in the past twenty years. They argue that, although managed care was an important agent of change in the 1990s, the private sector has not been the major health care innovator in the United States; rather, Medicare’s transition to PPS both initiated and repeatedly intensified the economic restructuring of the U.S. health care system.
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