Conseguir el SÍ (y evitar el NO) en 5' PDF Download
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Author: Jordi Villar Lleonart
Publisher: Libros de Cabecera
ISBN: 8494907964
Category : Business & Economics
Languages : en
Pages : 169
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Book Description
El éxito de los vendedores depende de su conocimiento de los procesos automáticos de toma de decisiones y de su capacidad para influir en ellos. La venta depende del filtro que el cliente utilice para juzgar al vendedor y a su producto. En este libro aprenderás cómo funciona el cerebro de los clientes a la hora de tomar decisiones, es decir, qué hace que un cliente tome una decisión u otra, y por qué a veces confía más en un vendedor que en otro; y qué decir, cómo y cuándo para condicionar esos automatismos mentales a tu favor y aumentar significativamente tus probabilidades de conseguir un sí.
Author: Jordi Villar Lleonart
Publisher: Libros de Cabecera
ISBN: 8494907964
Category : Business & Economics
Languages : en
Pages : 169
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Book Description
El éxito de los vendedores depende de su conocimiento de los procesos automáticos de toma de decisiones y de su capacidad para influir en ellos. La venta depende del filtro que el cliente utilice para juzgar al vendedor y a su producto. En este libro aprenderás cómo funciona el cerebro de los clientes a la hora de tomar decisiones, es decir, qué hace que un cliente tome una decisión u otra, y por qué a veces confía más en un vendedor que en otro; y qué decir, cómo y cuándo para condicionar esos automatismos mentales a tu favor y aumentar significativamente tus probabilidades de conseguir un sí.
Author: Conxita Domènech
Publisher: Routledge
ISBN: 0429782462
Category : Foreign Language Study
Languages : en
Pages : 299
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Book Description
Saberes con sabor: Culturas hispánicas a través de la cocina es un manual avanzado que responde al creciente interés por el estudio de las prácticas culinarias y alimenticias de Ibero-América, sin desatender ni la lengua ni la cultura de esas regiones del mundo. Cada capítulo comprende aspectos vinculados con recetas, lengua, arte y teoría. Los estudiantes son expuestos a temas de geografía, historia, literatura, política, economía, religión, música e, incluso, cuestiones de género que estarían implicadas en la elaboración y en el consumo de ciertas comidas. Y, esto, mientras mejoran sus habilidades en temas esenciales y específicos del español. A lo largo del libro, están incorporados materiales de internet —como vínculos para videos, registros sonoros, referencias históricas, sitios web de cocina y contenidos suplementarios para la investigación. Muy útil en cursos universitarios, Saberes con sabor es un recurso original y único de aprendizaje para estudiantes fascinados por los placeres del paladar y, de igual manera, con una genuina pasión por las culturas hispánicas.
Author: Acacio Edmundo Macip Toral
Publisher: Lulu.com
ISBN: 1291729135
Category : Law
Languages : en
Pages : 287
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Book Description
El presente trabajo, es un tema que se ubica, dentro de uno mayor llamado Inteligencias múltiples. Mi propuesta es desarrollar siete inteligencias prioritarias, acordes con el ideal constitucional (...desarrollar armónicamente, todas las facultades del ser humano. Art. 3). Al desarrollar estas siete capacidades (meta-normas), desarrollaríamos una cultura jurídica tal, que estimularía una conducta acorde con la legalidad y esto evitaría un sinnúmero de acciones, fuera del orden.
Author: Fany Gerson
Publisher: Ten Speed Press
ISBN: 1580089941
Category : Cooking
Languages : en
Pages : 226
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Book Description
After years spent traveling and sampling sweets throughout her native Mexico, celebrated pastry chef Fany Gerson shares the secrets behind her beloved homeland’s signature desserts in this highly personal and authoritative cookbook. Skillfully weaving together the rich histories that inform the country’s diverse culinary traditions, My Sweet Mexico is a delicious journey into the soul of the cuisine. From yeasted breads that scent the air with cinnamon, anise, sugar, fruit, and honey, to pushcarts that brighten plazas with paletas and ice creams made from watermelon, mango, and avocado, Mexican confections are like no other. Stalwarts like Churros, Amaranth Alegrías, and Garibaldis—a type of buttery muffin with apricot jam and sprinkles—as well as Passion Fruit–Mezcal Trifle and Cheesecake with Tamarind Sauce demonstrate the layering of flavors unique to the world of dulces. In her typical warm and enthusiastic style, Gerson explains the significance of indigenous ingredients such as sweet maguey plants, mesquite, honeys, fruits, and cacao, and the happy results that occur when combined with Spanish troves of cinnamon, wheat, fresh cow’s milk, nuts, and sugar cane. In chapters devoted to breads and pastries, candies and confections, frozen treats, beverages, and contemporary desserts, Fany places cherished recipes in context and stays true to the roots that shaped each treat, while ensuring they’ll yield successful results in your kitchen. With its blend of beloved standards from across Mexico and inventive, flavor-forward new twists, My Sweet Mexico is the only guide you need to explore the delightful universe of Mexican treats.
Author: Bryant Terry
Publisher: Ten Speed Press
ISBN: 1607745313
Category : Cooking
Languages : en
Pages : 226
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Book Description
Renowned chef and food justice activist Bryant Terry reworks and remixes the favorite staples, ingredients, and classic dishes of the African Diaspora to present more than 100 wholly new, creative culinary combinations that will amaze vegans, vegetarians, and omnivores alike. NAMED ONE OF THE BEST VEGETARIAN COOKBOOKS OF ALL TIME BY BON APPÉTIT Blending African, Carribean, and southern cuisines results in delicious recipes like Smashed Potatoes, Peas, and Corn with Chile-Garlic Oil, a recipe inspired by the Kenyan dish irio, and Cinnamon-Soaked Wheat Berry Salad with dried apricots, carrots, and almonds, which is based on a Moroccan tagine. Creamy Coconut-Cashew Soup with Okra, Corn, and Tomatoes pays homage to a popular Brazilian dish while incorporating classic Southern ingredients, and Crispy Teff and Grit Cakes with Eggplant, Tomatoes, and Peanuts combines the Ethiopian grain teff with stone-ground corn grits from the Deep South and North African zalook dip. There’s perfect potluck fare, such as the simple, warming, and intensely flavored Collard Greens and Cabbage with Lots of Garlic, and the Caribbean-inspired Cocoa Spice Cake with Crystallized Ginger and Coconut-Chocolate Ganache, plus a refreshing Roselle-Rooibos Drink that will satisfy any sweet tooth. With more than 100 modern and delicious dishes that draw on Terry’s personal memories as well as the history of food that has traveled from the African continent, Afro-Vegan takes you on an international food journey. Accompanying the recipes are Terry’s insights about building community around food, along with suggested music tracks from around the world and book recommendations. For anyone interested in improving their well-being, Afro-Vegan’s groundbreaking recipes offer innovative, plant-based global cuisine that is fresh, healthy, and forges a new direction in vegan cooking.
Author: Mariana Sebess
Publisher:
ISBN: 9781520733968
Category :
Languages : en
Pages : 352
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Book Description
"When - Master Chef Professional Cooking Techniques - was first introduced, we mentioned that the number of cookbooks available for professionals and amateurs was nearly infinite. Yet most of were simply recipe books, only a few of which demonstrated some cooking techniques. Moreover, the handful that presented comprehensive cooking techniques was written in languages unfamiliar for our part of the world. Thus, in 2003, we published a manual for specialized readers that filled this gap in Latin America's professional cuisine industry.Our manual was the first of its kind in Spanish providing comprehensive, step-by-step techniques for international cuisine, with the procedures needed for preparing fruits, vegetables, poultry, all types of meat, fish, seafood, pastas, sauces, soups, eggs, pastries, and doughs. Mastery of these techniques allows any lover of culinary arts, whether professional or amateur, not only to correctly interpret or modify any recipe but also, and fundamentally, to create new recipes, limited only by one's imagination.This fifteen-chapter manual was the result of more than twenty years of experience in teaching our Professional Chef Program courses, in classes imparted by Olympic and world champions who have taught at our Institute, supplemented by the many lessons we have learned at international "professional tournaments. This new edition of Master Chef Professional Cooking Techniques further develops its explanations of occupational health and safety measures and includes a number of additional techniques. In particular, a special Cereal and Grains chapter has been added, with techniques on the preparation of Couscous (traditional preparation), barley, quinoa, and wheat. Another new chapter is the one on Potatoes, which provides techniques for preparing Duchess mashed potatoes, the Spanish tortilla, r�sti, pomme bouchon, gratin dauphinois, and potatoes dauphine. The Fish and Seafood chapter is expanded to include the cleaning and cooking of calamari and octopus. The Sauces chapter is enriched by the addition of sweet and sour sauces, barbecue sauce, hot sauce, deglazing, and binding with cassava flour. The Meats chapter now includes tongue, cuts of lardons, and Brazilian meat cuts. The Pastry chapter has been expanded with the inclusion of corn galette and the Hungarian fried-bread known as "l�ngos." The Cooking chapter now covers legumes, smoking, poaching, and glazing of tomatoes.""The Pastas chapter now includes "r�tolo" and the Central European dumplings known as "Servietten Kn�del". Finally, the chapter entitled Miscellaneous Techniques now includes onion compote, croquettes, infused oils, balsamic vinegar reduction, cassava flour, and cheese pastry cups.I could not conclude this introduction without expressing my gratitude to my brother Paulo, instructor at the Institute, for his assistance in the presentation of the techniques, I also thank Mr. Jorge E. Monti de Valsassina, Continental Director for America, of the World Association of Chefs Societies (WACS) for his invaluable support, as well as Mr. Gustavo M�ndez Graciano, Educational Director of the Panamerican Forum of Professional Culinary Associations."Mariana Sebess. "Professional cooking techniques".
Author: Rafael Climent-Espino
Publisher: Vanderbilt University Press
ISBN: 0826504205
Category : Social Science
Languages : en
Pages : 409
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Book Description
A foundational text in the emerging field of Latin American and Iberian food studies
Author: Dr. Stuart Farrimond
Publisher: National Geographic Books
ISBN: 1465493298
Category : Health & Fitness
Languages : en
Pages : 0
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Book Description
Explore the science behind your daily living habits and make your day healthier, happier, and more productive. Best-selling author Stuart Farrimond brings you a ground-breaking health book that will revitalize your daily routine and bring to light the latest research in psychology, nutrition, biology, and physics alike. Set out to unearth the facts behind the pseudo-science fads, and provide take-away advice on every area of our lives, Live Your Best Life is an approachable, entertaining and easy-to-read wellness guide for those seeking self-improvement backed up by solid scientific evidence. Dive straight in to discover: - The Morning, Afternoon, Evening, Night structure takes you through a typical day. - Fascinating statistics and infographics that bring each science story to life. - Long-held health myths debunked and exploded by new science. - Action points to each story to help you tweak your lifestyle habits accordingly Is sleeping 8 hours a night good for optimum health? If I exercise every day, why am I not losing weight? Should I brush my teeth before or after breakfast? Is coffee good or bad for you? These are all fundamental everyday questions explored throughout this wellness book, which combines popular science with practical self-improvement, factoring in the latest scientific research to debunk the common myths and provide easy-to-read and relatable content for every reader! The popular question and answer format brings an immediacy to the information provided, and the highly visually illustrations truly bring the science to life in a contemporary and accessible way. From losing weight to healing the gut, self-care to superfoods, this all-encompassing healthy lifestyle book truly does have it all! What better way to redefine your routine and revitalize your life than giving yourself a new you this New Year? This curated collection of self-improvement tips will teach you to become a better and more balanced version of yourself. So make 2022 the year of wellness and healing yourself!
Author: Daisy Martinez
Publisher: Simon and Schuster
ISBN: 1439199329
Category : Cooking
Languages : en
Pages : 338
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Book Description
Tradition meets innovation as Daisy Martinez “Daisifies” the classic Latin American dishes she grew up with, mixing in tastes from her travels through Spain, Puerto Rico, the Dominican Republic, Peru, and Argentina. Brilliant color, bold flavors, and an innovative mix of the traditional and modern are the hallmarks of Daisy Martinez’s cooking on her Food Network show, Viva Daisy! In this lavish collection of 150 recipes, the can’t-fail dishes Daisy learned to cook alongside her mother and grandmother in Puerto Rico mingle with the recipes she has picked up during her travels around the Spanish-speaking world, to create a classic cookbook that encompasses the very best of Latin cuisine. Daisy believes that the act of cooking and sharing food with your family is more than just a culinary experience, it’s an opportunity to create memories with your loved ones. Conveniently divided into Morning, Noon, and Night sections, Daisy: Morning, Noon and Night begins with sweet and savory breakfast treats, such as Peruvian tamales stuffed with raisins. A light noontime meal features Berengena con Coco (braised eggplant with coconut milk) from the Dominican Republic. And then there are the nighttime meals—everything from Arepitas de Yuca (yucca fritters) with pineapple-vinegar-chile dipping sauce to Tamarind Rum Glazed Chicken Wings. With her trademark warmth and candor, Daisy demystifies the staple ingredients of the Latin kitchen—which many people walk right by during their trips to the supermarket—and provides easy tips to help “Daisify” everyday dishes and turn each meal into an unforgettable memory.
Author: Institut Paul Bocuse
Publisher: Hachette UK
ISBN: 0600634523
Category : Cooking
Languages : en
Pages : 720
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Book Description
*** The perfect guide for professional chefs in training and aspiring amateurs, this fully illustrated, comprehensive step-by-step manual covers all aspects of preparing, cooking and serving delicious, high-end food. An authoritative, unique reference book, it covers 250 core techniques in extensive, ultra-clear step-by-step photographs. These techniques are then put into practice in 70 classic and contemporary recipes, designed by chefs. With over 1,800 photographs in total, this astonishing reference work is the essential culinary bible for any serious cook, professional or amateur. The Institut Paul Bocuse is a world-renowned centre of culinary excellence, based in France. Founded by 'Chef of the Century' Paul Bocuse, the school has provided the very best cookery and hospitality education for twenty-five years.
