Download PDF Getting from College to Career Rev Ed: Your Essential Guide To Succeeding In The Real World, by Lindsey Pollak

Download PDF Getting from College to Career Rev Ed: Your Essential Guide To Succeeding In The Real World, by Lindsey Pollak

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Getting from College to Career Rev Ed: Your Essential Guide To Succeeding In The Real World, by Lindsey Pollak

Download PDF Getting from College to Career Rev Ed: Your Essential Guide To Succeeding In The Real World, by Lindsey Pollak

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Review

“Perfect for today’s students, who inevitably want what they want (and only that!) when they want it.” (Campus Career Advisor)“A well-written, lively and easy to follow guide.” (Time.com)“Pollak’s thorough research reveals some startling facts that the modern job-searcher may be overlooking.” (Metro New York)“I find Lindsey’s advice on how to stand apart from the competition to be extremely valuable - especially as it relates to entrepreneurs…Getting From College to Career is a great read and a book I thoroughly enjoyed!” (Cari Sommer, Forbes.com)

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From the Back Cover

Get Ready for the Real WorldHow do you get a job without experience and get experience without a job? It’s the question virtually every college student or recent graduate faces. Now newly revised and updated, Lindsey Pollak’s Getting from College to Career is the definitive guide to building the experience, skills, and confidence you need to succeed in the job search, offering action-oriented tips and strategies ranging from the simple to the expert. Learn how to: Get the best tools for career prep and job hunting E-mail like a professional Go global Practice the eight essentials of internship achievement Perform five minutes of stand-up Overprepare for interviews Persist without being a pestGetting from College to Career gives you the essential information and guidance you need to get your foot in the door of the real world. Don’t start your first job search without it!

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Product details

Paperback: 352 pages

Publisher: Business; Revised ed. edition (January 31, 2012)

Language: English

ISBN-10: 0062069276

ISBN-13: 978-0062069276

Product Dimensions:

5.3 x 0.9 x 8 inches

Shipping Weight: 8.8 ounces (View shipping rates and policies)

Average Customer Review:

4.4 out of 5 stars

62 customer reviews

Amazon Best Sellers Rank:

#70,963 in Books (See Top 100 in Books)

I bought this book for my daughter but since she was away this weekend, I read through it myself. I ended up writing three pages of bullets/notes! Some things I already knew and was going to suggest to her so it was nice to have validation but I learned a few new things myself. I would tell her to recommend this to all her friends in school but I think I'll wait until after she finds a job because the tips are so clearly spelled out that I think this book will be an advantage for her.I also appreciated the fact that she recommends the best way to use your parents as a resource.My favorite advice beyond the very important (lock down your social media sites now) and the very practical (add a signature line in your email) was Follow Every Rainbow.Now here's hoping with a graduation one semester early, four internships and this great book that she gets that very important first job on her way to enjoying her career as much as her father and I have enjoyed ours.

As a Career Coach, I find this book to be a great resource for college students and recent grads who are interested in preparing for a rewarding career after graduation. Lindsey Pollack is both knowledgeable and encouraging, and presents multiple strategies for students to be career-ready in today's competitive job market. A few topics include interview preparation, networking, service events, and blogging. A great read for the millennial student or job seeker, regardless of whether they have identified their career path or not.

I first heard about this book from a counselor at my college and the way he was describing the book automatcically grabbed my attention. I got the book that same evening. As soon as I opened the book I couldnt put it down. The contents in this book shares some information that you can never forget. The author speaks to you in an easy way and there is a level of understanding. I'm so glad I got this book its like my best friend.Get the book right now! I promise you won't be disappointed.

I had to purchase this book for my pre-professional seminar class. This is by far the most helpful book I have actually enjoyed reading for school. This book covers a wide range of topics and is very specific on the steps take to to reach your career goals. As a student who is undeclared I found this book very valuable. I also like the style of writing, the author talks to you like a friend.

I flip through this book and felt cheated with what the author was giving as tips.

This book has actionable steps for the recent college graduate to take in order to find that elusive first job. What are you waiting for? Get out into the real world with this trusty book by your side and make magic happen!

great book

For school

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Free Download Quilting Block & Pattern-a-Day 2015 Calendar, by Debby Kratovil

Free Download Quilting Block & Pattern-a-Day 2015 Calendar, by Debby Kratovil

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Quilting Block & Pattern-a-Day 2015 Calendar, by Debby Kratovil

Free Download Quilting Block & Pattern-a-Day 2015 Calendar, by Debby Kratovil

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About the Author

Jean Ann Wright was editor of Quilt Magazine for twenty years. She is now a best-selling author and has designed several best-selling Creative Grids rulers. Her quilts have appeared in many magazines and she has been a featured guest on The Quilt Show.

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Product details

Calendar: 640 pages

Publisher: Accord Publishing, a division of Andrews McMeel; Pag edition (July 15, 2014)

Language: English

ISBN-10: 1449453627

ISBN-13: 978-1449453626

Product Dimensions:

6.7 x 1.6 x 5.4 inches

Shipping Weight: 1.2 pounds

Average Customer Review:

4.3 out of 5 stars

49 customer reviews

Amazon Best Sellers Rank:

#1,335,519 in Books (See Top 100 in Books)

The pages are loose and the cardboard box they come in is intended as the frame to hold the pages. All of that is well and good, except that then HOW the item is shipped becomes important. My package was damaged. I have it taped together to get through the year. For those who are buying primarily the quilt designs, I encourage you to go ahead and buy it. So far, it appears that there are a few to several days that are devoted to one pattern, with the first day including the material requirements and subsequent days providing the block patterns. For those hoping for a sturdy calendar, buy something else.

I love it! I was worried about being overwhelmed with too many new projects too fast but it turned out better than I thought.Rather than having an entirely new quilt pattern every day, it is broken down so that each day you are introduced to a single block or part of a whole quilt.The instructions are clear and the illustrations are beautiful

I have not used but 2 patterns and they came out nice.

Sent as a gift. My friend had already had one of these in another year and she said the day-to-day patterns are wonderful so I call Quilt Block and Patter-a-Day 2016 a hit.

pages thin & tear easily. Stand tore on set-up. Too many appliques & extraordinarliy simple blocks. Not what I had hoped.

Love this calendar. This is my third year to have one, and I depend on it daily. Love seeing the different blocks and quilt patterns in it.

This was Just what I wanted. It's has so many cute and cleaver ideas. Will be ordering the 2017 calender too.

I order this item every year and keep on my computer desk to enjoy the colorful patterns as they change every day. I have also found many of the patterns on the reverse to be useful for small projects. They can also be enlarged.

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PDF Ebook Between Harlem and Heaven: Afro-Asian-American Cooking for Big Nights, Weeknights, and Every Day

PDF Ebook Between Harlem and Heaven: Afro-Asian-American Cooking for Big Nights, Weeknights, and Every Day

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Between Harlem and Heaven: Afro-Asian-American Cooking for Big Nights, Weeknights, and Every Day

PDF Ebook Between Harlem and Heaven: Afro-Asian-American Cooking for Big Nights, Weeknights, and Every Day

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Review

“Between Harlem and Heaven presents a captivatingly original cuisine. Afro-Asian-American cooking is packed with unique and delicious layers of flavor. These stories and recipes lay praise to the immense influence the African Diaspora has had on global cuisine.”― Sean Brock“This is more than just a cookbook. Alexander and JJ take us on a culinary journey through space and time that started more than 400 years ago,on the shores of West Africa. Through inspiring recipes that have survived the Middle Passage to seamlessly embrace Asian influences, this book is a testimony to the fact that food transcends borders. Alexander Smalls and JJ Johnson have elevated the cuisines of West Africa and its diaspora without losing any of its essence. Afro-Asian cuisine is a new concept and it works beautifully!”― Chef Pierre Thiam"Between Harlem and Heaven is a celebration of food, culture, and the historic legacy of proud people unsung. This is the story of resilience and reverence, of people farming and cooking from one continent to the other, making delicious flavors in every pot. Alexander's culinary vision captures the essence, contribution, and influence of the African Diaspora, and is the result of his passionate, life-long adventure. There's no better place than the cradle of African American culture itself, between heaven and Harlem. This book is one good time of great dishes and interesting stories." ― Cicely Tyson

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About the Author

Alexander Smalls is a restaurateur and co-owner of the celebrated Harlem jazz club Minton’s. As the former chef/owner of Café Beulah, Sweet Ophelia's, Shoebox Cafe, and The Cecil, Smalls has received great acclaim in the restaurant scene―including cooking at the James Beard House and being named one of Zagat’s 19 NYC Restaurant Power Players. His memoir and cookbook, Grace the Table, features recipes from his upbringing of Southern Revival cuisine. Smalls is also a world-renowned opera singer and the winner of both a Grammy and a Tony Award. He lives in Harlem, New York.Joseph “JJ” Johnson is a James Beard-nominated chef. A graduate of the Culinary Institute of America, Johnson went on to hone his skills in some of New York’s most esteemed kitchens, including Centro Vinoteca, Jane, Tribeca Grill, The Cecil, and Minton’s―and to cook in Ghana at the country’s leading boutique hotel, Villa Monticello. He was named one of Rolling Stone’s ten breakthrough rock star chefs in 2016, one of Zagat’s and Forbes’s 30 Under 30, as well as Chef of the Year by New York African Restaurant Week. He lives in Harlem, New York.Together, co-owner Alexander Smalls and Executive Chef J.J. Johnson won Esquire’s Best New Restaurant in America for the acclaimed Harlem restaurant The Cecil, which is now part of Minton’s.Veronica Chambers is the bestselling coauthor of 32 Yolks with Eric Ripert and Yes, Chef by Marcus Samuelsson and the critically acclaimed author of Mama’s Girl and The Meaning of Michelle.

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Product details

Hardcover: 272 pages

Publisher: Flatiron Books (February 6, 2018)

Language: English

ISBN-10: 1250108713

ISBN-13: 978-1250108715

Product Dimensions:

7.8 x 0.9 x 10.7 inches

Shipping Weight: 2.5 pounds (View shipping rates and policies)

Average Customer Review:

4.5 out of 5 stars

26 customer reviews

Amazon Best Sellers Rank:

#49,325 in Books (See Top 100 in Books)

When I was in New York last October for my birthday, we went to dinner at the Chef's Club and JJ Johnson was the featured chef for that month. My friend Stephanie decided to split the collard green salad and the fried sea bass. One of the best meals I have ever had.I reached out to JJ Johnson on Instagram to get the collard green salad recipe. He told me that it was going to be in his cookbook coming out in March 2018. As soon as the book came out, I purchased it. So far I have made the collard green salad, the cornbread and the apple cider-glazed Brussels sprouts recipes. Everything came out great. I can't wait to try other recipes in the book.

The authors made “The Cecil” iconic. A publisher’s blurb mentions “soul food,” but I recently heard one of the authors rail against the term. It is a false way of categorizing a cuisine. Afro Asian American can be a more descriptive, wider in scope, historically correct term.The book opens with a prelude by author and restaurateur Alexander Smalls on his birth to a rice-rich, Lowcountry (Sea Island) household residing in the Upcountry of Spartanburg, SC. Like the explorer Matthew Henson, Smalls writes that he has has spent decades researching… not the Arctic, but the foods and foodways of the Asian-African diaspora and the Afro-Asian-American flavor profile. Chef JJ Johnson follows with an essay on his Caribbean-flavored childhood. He advises readers to be open hearted and “scat” read the book, picking up from here and there, replacing rice pilaf with their pineapple black fried rice, or using purple yam puree instead of standard mash.The chapters are: Salads; Meat & Poultry; Fish; Vegetarian Entrees; Rice & Sides; Sauces, Dressings & Spicy Sides; and Cocktails. There are also essays on a variety of topics, including Bengali Harlem, Bourbon Tea, and Minton’s Playhouse.“Salads” opens with Grilled Watermelon Garden Salad with Lime Mango Dressing and Cornbread Croutons which recounts how in 1935, George Jones opened a Harlem movie theater with an adjacent ‘watermelon garden’ of picnic tables and umbrellas. The Lime Mango dressing in tangier than lemon. In a recipe for Collard Green Salad with Coconut Dressing, the authors make light of those friends who think it is a kale salad. The Roasted Beet Salad has North African roots; they are sweeter than skittles, he writes, and roasting them gives a deeper flavor (wear gloves, don’t stain your counters). The Harlem Market Salad uses spinach, shiitake mushrooms and black lentils. The Heirloom Tomato Salad with Curry Lime Yogurt Dressing is a flashback to the markets in Ghana.“Meat & Poultry” starts with a Cinnamon-Scented Fried Guinea Hen. They serve it with Charred Okra, Adzuki Red Beans and Roasted Sweet Potatoes; and brine the bird in chiles, cinnamon, palm sugar and thyme. Their Afro-Asian American Gumbo uses a slow cooked roux which reminds them of Senegal. Bebop Chicken Chili uses 18 ingredients in addition to beans and chicken, and is better and more complex if you wait til a day later to serve it. Nigerian inspired Suya Kebabs are a mild version that uses lime juice and peanuts as a foundation. The chef’s tip on making BBQ Smoked Brisket Egg Rolls with Gumbo Spice BBQ Sauce is to seal them tight before frying. “Chapter 3: Fish” opens with a roasted whole red snapper in a lemon/black pepper marinade. It reminds the authors of Ghana and Accra’s Labadi Pleasure Beach. The Salt Crusted Salmon with Collard Green Salsa Verde inserts aromatics into the fish which call upon their Afro-Asian-American flavor profile. Moqueca Brazilian Fish Stew uses a bold broth of green curry, tomato sauce, coconut milk and chicken stock. Curry Crusted Cod is paired with Hominy Stew. “Vegetables” opens with a recipe for “King Mushroom with Harissa Vinaigrette, Roasted Carrots, Carrot Curry Puree and Cipollini Onions.” The goal is to post it to social media and then to eat it. Tofu Gnocchi is paired with a Black Garlic Crema and Scallions. Plantain Kelewele takes plantains, rice flour, and a chile as main ingredients and fries the batter in hot oil. Spiked Rosemary Macaroni and Cheese Pie with Carmelized Shallots is a Harlem staple for Chef Smalls. He uses penne rigate. Roti followed the British slave trade, and is found in their historic ports of call. The authors share a recipe for Roti with Black-Eyed Pea Hummus, Eggplant Puree and Carrot Curry Puree. “Chapter 5: Rice and Sides” opens with an essay on rice. (Chef Johnson is so taken with rice that I read that he is planning a rice-focused restaurant in the future). Recipes include those for Pineapple Black Fried Rice, Coconut Sticky Rice, and Brown Rice Grits. The tangy lime in Curry Lime Cauliflower cuts the hotness. West African Yam Flapjacks adds in Madagascar vanilla. Chapter 6 contains a recipe for Piri Piri Sauce, the sauce that introduced Chef Johnson to West Africa.Some recipes (all recipes list the estimated prep and cooking times) may appear complex, but note that there is a mixture of easy and complex. Some are for Big Nights, others for Every Day

I love this cook book , Great Food ! Absolutely wonderful ! So far I made the collard green salad with the coconut dressing and the Bebop Chicken Chili , my guests all wanted to know where the recipes came from , I showed them “ Between Harlem and Haven „ . I definitely will try more recipes !

Oh, it took me back to my beloved place, my home for three years, 2005-2008. Such nostalgia and beauty in the stories, recipes, dishes, and pictures. I also have Grace the Table by Mr. Smalls, which I have cherished for many years.

This is such an AWESOME cookbook! I love the written pieces as much as I love the pictures and recipes. The authors combine American Soul Food with foods from other countries with recipes requiring ingredients I've never heard of. But, those I won't make right away lololol. This is a beautifully developed item, and I'm so very glad I found it!!

Although a different twist and an effort to bridge culinary interests, the book was not quite what I expected. I applaud the concept, but with a name like "Between Harlem and Heaven" I was looking for more Afro and less Asian, especially with the authors. The introduction of Asian influences warrants more adjustment for me.Also, the photos didn't always do justice to the meals. Maybe it was the lighting, composition or setting; but it could have been more appealing.

One of the best soul food books yet

Love this cookbook. Awesome recipes and pictures! Top notch

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