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File Size: 2767 KB
Print Length: 328 pages
Publisher: Johns Hopkins University Press (May 6, 2018)
Publication Date: May 6, 2018
Sold by: Amazon Digital Services LLC
Language: English
ASIN: B07BTLRNV7
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If you've ever daydreamed about being a university president, this book will slap some sense into you. If you are SERIOUS about being a university president, this book can teach you invaluable lessons the easy way. Written by an impressive cast of people who've been there, it describes a stunning range of intractable challenges that you'll face and how at least one expert dealt with them.It is a great management book, too. Because running large organizations is all the same, whether you're producing scholars or widgets. Take, for example, this advice from Freeman A. Hrabowski III, president of the University of Maryland, Baltimore County: "It may appear easier and simpler for a few people to make decisions and move ahead, but only when representative groups struggle with challenges and engage in robust and complicated dialogue are we able to develop a collective vision of the campus, a sense of clarity about the values that are most critical, and broad buy-in. The longer I am in this position, the more I appreciate the African proverb that says: If you want to go fast, go alone, but if you want to go far, go together." That sounds a lot like Rich Teerlink who turned around Harley Davidson: "As a leader, your principal job is to create an environment where others can do great things." Is it any wonder that UMBC became history's first #16 seed to beat a #1 seed during March Madness?There is even good advice in the book for just living with your family day-to-day. For example, are you a parent making rules for a rebellious teenager? Listen to Ben Tractenberg from Mizzou: "Reasonable presidents and chancellors can disagree about what ... regulations will best further the mission of their institutions. It is hard to imagine, however, how a savvy president [parent] could decide that the smart move is to enact her favored regulatory scheme without robust consultation with faculty."Whatever lessons you get from it, you'll also get enjoyment, because the folks who run our colleges and universities can, as you would hope, really write.
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Leading Colleges and Universities: lessons from higher education leadersEdited by: Stephen Joel Trachtenberg, Gerald B. Kauvar, and E. Gordon GeeLeading Colleges and Universities brings together about 35 edifying contributions from leaders of Higher Education. I especially enjoyed the illuminating and frank answers to the same series of questions posed by the editors to each author. The sections written by the editors, including the conclusion, are also particularly effective.This book is beautifully written and remarkably readable, interspersed with humor, empathy, and choice parallels from great literature (e.g., Shakespeare, Yeats, the Bible, Kipling, Machiavelli). It provides a wonderfully eclectic, broad, and fascinating account of the really tough challenges that must be faced through the concrete examples of academic leaders talking about their own tenures. These leaders thoughtfully and candidly share their struggles with coping with the crises encountered. The book is absolutely a must-read for academics contemplating a position of head administrator at any college or university. Those already holding such a position will also find it valuable. Further, I know I would have found it helpful as a guide when serving on presidential search committees.I do not think the only audience who will greatly benefit from reading this book is singularly people in academia. In fact, I believe anyone considering the job of Director of a complex organization involving multiple constituencies will profit from the experiences and perspective offered here.I know I would have certainly benefited from reading this 50 years ago as a young female humanities Ph.D. At the time, I was initially so flattered to be on various lists of potential heads of academic institutions, that I did not stop to consider that I lacked the toughness and grit needed to fire people who were not performing well enough, nor did I appreciate the complexities of the role of academic CEO that are so engagingly presented throughout this work.
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PDF Download Down Home with the Neelys: A Southern Family Cookbook
PDF Download Down Home with the Neelys: A Southern Family Cookbook
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Down Home with the Neelys: A Southern Family Cookbook
PDF Download Down Home with the Neelys: A Southern Family Cookbook
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Amazon.com Review
Book Description Meet the Neelys: Pat and Gina, husband-and-wife team, hosts of their own television show, and proprietors of the celebrated Memphis and Nashville eateries, Neely’s Bar-B-Que. The Neelys’ down-home approach to cooking has earned them the highest accolades from coast to coast. It has also won them millions of viewers on the Food Network. Simply put, the Neelys are all about good food and good times. In this, their eagerly awaited debut cookbook, the Neelys share the delicious food they have been cooking up for years both at home and in their restaurants. Pat and Gina hail from families with a boundless love of cooking and bedrock traditions of sharing meals. At the Neelys’, mealtime is family time, and that means no stinting on “the sauce.†Indeed, that’s one of the Neely secrets: the liberal application of barbeque sauce to almost anything—spaghetti, nachos, salad, you name it. Of course, there are other secrets as well, and you will find them all in the pages of Down Home with the Neelys, along with more than 120 mouthwatering recipes. Here are the tried-and-true southern recipes that have been passed down from one Neely generation to the next, including many of their signature dishes, such as Barbeque Deviled Eggs, Florida Coast Pickled Shrimp, Pat’s Wings of Fire, Gina’s Collard Greens, Grandma Jean’s Potato Salad, Nana’s Southern Gumbo, Memphis-sized Pulled Pork Sandwiches with Slaw, Get Yo’ Man Chicken, and Sock-It-to-Me Cake. Certainly, no self-respecting southerner would dream of offering a meal to a guest without a proper drink, so Pat and Gina have included some of their favorite libations here, too. The Neelys work, laugh, love, and play harder than any family you’ll ever meet. Their love for good food is infectious, and in Down Home with the Neelys, they bring their heavenly inspired cooking down to earth for all to share. From Down Home with the Neelys: Sweet and Spicy Slaw Pat: In Memphis, if you run a barbecue joint, you better have coleslaw on your menu and it better be good (ours is some of the very best). Indeed, you could spend a day in Memphis tasting slaw from rib joints all over town. And yet there are people who visit our fair city who are hesitant to try it, especially folks from the West Coast. This is a mystery to me. Coleslaw and pulled pork go together like lettuce and tomatoes on a burger, and salted peanuts in a bottle of pop (I bet some of you haven’t tried that, either). Bottom line: You come down Memphis way, you have to try our slaw. When we started Neely’s, Tony and I recognized the importance of slaw and knew we would have to come up with a killer recipe, one that would complement our sandwiches and our sauce. It had to be sweet yet spicy, because our barbecue sauce was truly mild. We also wanted it to be coarse and fresh (with a little onion flavor, and carrots for color). A big key for us was using two types of pepper, black and cayenne, which work together as well as Tony and I do. Then came some sugar, as sweet as my Gina. All of these ingredients have given us a coleslaw we are very proud of. For years in the restaurant this was my dish—no one made it for either location but me. I didn’t use measuring cups; everything was done by feel. As we grew, I knew I would eventually have to develop it into a standard recipe so others could make it. Now we have customers who come in and buy slaw by the bucket to take home and have with their catfish, spaghetti, or whatever they are cooking. This recipe will convert even those West Coast hard-liners who claim they “don’t eat slaw.†Gina: On our show, we like to tease that Pat is the sweet and I am the spicy (only my man knows for sure!). At Neely’s restaurants, the famous and addictive coleslaw happens to be both. We often double this recipe for parties, because leftovers are so delicious (and a food processor makes quick work of all that shredding). When making this slaw at home, it’s a good idea to use both red and green cabbage. It’ll give your slaw more color. Be sure to select the freshest, best-looking cabbage available for the prettiest, crispest, and crunchiest coleslaw you have ever tasted. Ingredients 1 small head green cabbage 1 small head red cabbage 4 carrots 1 medium yellow onion 1/2 cup mayonnaise 1/4 cup prepared yellow mustard 2 teaspoons apple-cider vinegar 1 cup sugar 1 teaspoon freshly ground black pepper 1/2 teaspoon cayenne pepper Kosher salt (Serves 6 to 8) Directions Cut the cabbages into quarters and remove the cores. Peel the carrots and onion, and slice them into pieces that will fit through the feed tube of a food processor. Fit the food processor with the large-holed grater attachment, and push the cabbage, carrots, and onion through the feed tube to grate. In a large bowl, toss the grated cabbage, carrots, and onions to combine. In a medium bowl, whisk together the mayonnaise, mustard, vinegar, sugar, black pepper, and cayenne (whisk until the sugar is dissolved). Toss the dressing with the coleslaw, and season with salt and additional pepper to taste. Cover the slaw with plastic wrap, and chill for at least 2 hours before serving. (Neelys photo © Shelly Strazis)
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From Publishers Weekly
Husband-and-wife television personalities with their own Tennessee chain of barbecue joints, the Neelys unveil their first cookbook, full of 120 recipes that pull back the curtain on their award-winning seasonings, sauce, and fixings. Emphasizing their personal story and family recipes, this cookbook is brimming with down-home personality ("Girl, my favorite nut is the pecan!") and dishes that are "simple, stylish, and not too fussy." Those include tweaked standards like Warm Artichoke and Collard Greens Dip, Southern Crostinis featuring pimento cheese, Broccoli Cheddar Cornbread, and sweet potatoes with Marshmallow Streusel. Entrees include the expected (Pat's Wings of Fire, Spicy Fried Chicken, Old-Fashioned Glazed Ham, barbecued ribs, chicken and fish), the unexpected (Barbecue Spaghetti, Deep-Fried Pork Chops) and the playful in-between (like Get Yo' Man Chicken). They don't skimp on desserts either, including Momma Neely's "calling card," Sock-It-to-Me Cake, a yellow cake with streusel filling perfect for ending a meal or starting the day. Family stories, wise sourcing tips and plenty of commentary from Pat and Gina make this a warm, welcome addition to any cooking library's Southern shelf. Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
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Product details
Hardcover: 288 pages
Publisher: Knopf; First Edition edition (May 12, 2009)
Language: English
ISBN-10: 9780307269942
ISBN-13: 978-0307269942
ASIN: 0307269949
Product Dimensions:
7.7 x 0.9 x 9.4 inches
Shipping Weight: 1.8 pounds (View shipping rates and policies)
Average Customer Review:
4.4 out of 5 stars
140 customer reviews
Amazon Best Sellers Rank:
#163,145 in Books (See Top 100 in Books)
I fell in love with Pat and Gina Neely when they were first seen on both "Road Tasted", & "Paula's Home Cooking". Just like the Deen family, the Neelys also share a true love for both family, and cooking great food! And it is reflected in the pages of this wonderfully-written cookbook, which also shares the name of their wonderful show on the Food Network, "Down Home with The Neelys". This treasured tome' of tantalizing recipes has my mouth watering! I had a copy of this book once before, now, I'm glad that I ordered this book to own once again! There are about four recipes in this book that I can't wait to prepare and share with my twin brother Ed! 1.)Barbecue Deviled eggs, 2.) The Neelys' Mac and Cheese, 3.) The Neelys' Barbecue Baked Beans, and last, but certainly not least...4.) The Neelys' Barbecue Spaghetti!!! (Yum! Yum!)
I love to cook and try new recipes. I first saw this cookbook at the Library and decided to check it out. I cooked a lot of recipes from the book adding my own twist from time to time but the base for many of the recipes are great and I received many compliments.I like how the book is set up and easy to understand. This cookbook is great to have in your collection especially if you love to cook and try new things.Enjoy!
Great cook book, too bad they broke up... I guess too much success too fast??? Anywho, I gave this as a gift to a friend that loved their show and southern cooking. In return she invited me over to dinner one night and put together a whole meal using recipes from this book. She's more of a beginning cook and all of it was delicious. Confidentially I think that was one of the best meals she'd ever made me. I gave her high complements and praise. I didn't know she used the book till after she told me later.
Always watch their show - love their cooking and their family stories. This book delivers both. Their "Momma Daisy's Banana Pudding" recipe is just like my Mom made it and it's always been one of my favorites. Can't go wrong having this book in your kitchen library. Southern cooking is "soul food" and this book has plenty of that with lots of pictures of food and family.
I had high expectations for this cookbook as I love their show. Maybe it is just a fluke but 3 of the 5 recipes we have tried have been on the bland side. Of the other 2 recipes, one was acceptable but not a favorite. I will say that the Neely rice recipe is awesome, and I guess that makes the cookbook worth the purchase.Addendum: The Cheesy Corkscrews recipe is pretty amazing. I forgot about that one. So we have found 2 really delicious recipes our of the 6 we have tried so far.
This is one of those Southern Cookbooks where there is literally something for everyone in it. I love the way how in the beginning of the book everything is catagorized and broken down into how they season, what seasonings they use and how to make their specialty seasonings.If you love to eat AND also appreciate cooking (and putting a whole meal together), The Neelys do not disappoint.The whole Neely family gets in on this cookbook. I felt like I was watching them on the Cooking Channel all over again. Plus Pat and Gina are absolutely adorable together...A class act...
I love bar b que! I was looking for some downhome bbq ideas and for a good sauce. So glad I got this book. The bbq sauce is so good, just smelling it simmering on the stove will get your mouth watering. Every recipe I have tried has been exceptional. The stories add another dimension to this yummy cookbook.
the only thing i didn't like about this book was the closeup picture of somebody's toes in bed for the late breakfast section. to me, that just doesn't belong in a cookbook. everything else is fine with the other pictures and recipes, so i probably won't throw it away , but i could do without that picture.
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