The Hard Thing About Hard Things: Building a Business When There Are No Easy Answers
Ben Horowitz, Kevin Kenerly, et al.
4.7 on Amazon
3 HN comments
Rich Dad Poor Dad: What the Rich Teach Their Kids About Money That the Poor and Middle Class Do Not!
Robert T. Kiyosaki
4.7 on Amazon
3 HN comments
Traction: Get a Grip on Your Business
Gino Wickman
4.6 on Amazon
3 HN comments
Blitzscaling: The Lightning-Fast Path to Building Massively Valuable Companies
Reid Hoffman, Chris Yeh, et al.
4.5 on Amazon
3 HN comments
Built to Sell: Creating a Business That Can Thrive Without You
John Warrillow, Erik Synnestvedt, et al.
4.7 on Amazon
3 HN comments
The Professional Chef
The Culinary Institute of America (CIA)
4.8 on Amazon
3 HN comments
The Five Dysfunctions of a Team: A Leadership Fable
Patrick Lencioni
4.6 on Amazon
2 HN comments
Trillion Dollar Coach: The Leadership Playbook of Silicon Valley's Bill Campbell
Eric Schmidt, Jonathan Rosenberg, et al.
4.6 on Amazon
2 HN comments
How to Fail at Almost Everything and Still Win Big: Kind of the Story of My Life
Scott Adams
4.7 on Amazon
2 HN comments
The Psychology of Money: Timeless Lessons on Wealth, Greed, and Happiness
Morgan Housel, Chris Hill, et al.
4.7 on Amazon
2 HN comments
SPIN Selling
Neil Rackham
4.5 on Amazon
2 HN comments
The Kill Chain: Defending America in the Future of High-Tech Warfare
Christian Brose and Hachette Books
4.6 on Amazon
2 HN comments
The Personal MBA: Master the Art of Business
Josh Kaufman and Worldly Wisdom Ventures LLC
4.6 on Amazon
2 HN comments
Leadership Is Language: The Hidden Power of What You Say--and What You Don't
L. David Marquet and Penguin Audio
4.6 on Amazon
2 HN comments
Basic Economics
Thomas Sowell
4.8 on Amazon
2 HN comments
rndmizeonJuly 14, 2021
https://www.amazon.com/Professional-Chef-Culinary-Institute-...
jfimonJuly 14, 2021
It's a great book. Most of the recipes do need to be scaled for home purposes (eg. soup recipes are one US gallon, mains are "makes 10 servings").
One of the neat things about the book is that many of the techniques illustrated end with "evaluate the quality of the finished product," which serves as a reminder to check what was done and how it can be improved.
CPLXonJuly 14, 2021
1) The Professional Chef - This is the textbook used in culinary schools. It’s advanced but it starts out from first principles assuming no prior knowledge and just methodically walks through literally every concept one could ever encounter. Not for everyone but if you’re the type that likes to just RTFM this is it.
2) Cooked by Michael Pollan - This is basically the opposite of the textbook I recommended, it’s all high level and narrative and conceptual but as someone who was just starting to cook seriously I found it life changing, it did so much to contextualize what I was doing, so it wasn’t just procedural recipies. This helped me a lot in learning how to open up the fridge pick some ingredients and just know what to do next. Also it’s a breezy read.