The second EMEA edition of Richard L. Daft's popular textbook, Management, has been fully updated to ensure that new European, Middle East and African content provides students with a practical approach to key concepts and theories with regional examples to enrich their learning. A wide range of inspiring real-world features are revealed as the student is guided through and prepared for the various challenges facing a modern manager. This title is available with MindTap, a flexible online learning solution that you can customize to suit your specific course needs, and which provides students with all the tools they need to succeed including an interactive eReader and a wide range of assignments, practice questions, scenarios, and cases to further entrench key concepts, boost confidence, develop critical thinking skills and prepare them for the workplace.

"An ambitious new book from Phaidon chronicles three periods of Australian cuisine, from the ancient past to the Anglo era after colonization to the multicultural present" - New York Times A celebration of Australian cuisine like never before - 350 recipes showcasing the rich diversity of its landscapes and its peopleAustralia is a true melting pot of cultures and this is reflected in its cooking. As an island of indigenous peoples alongside a global panoply of immigrants with different culinary influences and traditions, its foodways are ripe for exploration. As well as the regional flora and fauna that make up bush tucker, there are dishes from all over the world that have been adopted and adapted to become Australia's own - making this recipe collection relevant to home cooks everywhere. The home cooking recipes range from iconic - chicken parmigiana, meat pies, Anzac biscuits and Lamingtons - to lesser known dishes such as Queensland blue pumpkin soup, Stir fried native greens, and Cumquat marmalade, together with a 'guest chef' collection of recipes by a selection of Australia's finest kitchen talents.

Journey with Frank Camorra and Richard Cornish as they search for the traditional recipes of Andalusia in the south of Spain - a land of ancient cities, whitewashed villages, and plains planted with olive groves and vineyards. The largest and southernmost of Spain's regions, this is a place where cultures and cuisines have always collided and mingled. Frank meets the food and wine producers, farmers, fishermen, chefs and cooks who share the recipes they have cooked in their kitchens for generations. Along the way, he takes in riotous spring festivals, lively markets and peaceful sherry bodegas, and reveals his favorite places to eat, drink and stay. From an olive picker's breakfast to cuttlefish in saffron sauce and the smoky lamb skewers called pinchitos morunos, MoVida Solera is a celebration of Andalusian food and culture.

Biography: The land of no horizons is Alan Benson's second novel he hopes you enjoy it.