IACP COOKBOOK OF THE YEAR AWARD WINNER • In the first cookbook by a Black pitmaster, James Beard Award–winning chef Rodney Scott celebrates an incredible culinary legacy through his life story, family traditions, and unmatched dedication to his craft.“BBQ is such an important part of African American history, and no one is better at BBQ than Rodney.”—Marcus Samuelsson, chef and restaurateurONE OF THE BEST COOKBOOKS OF THE YEAR: ...

This book provides an up-to-date account of New Zealand public administration, including insider stories of leading reform.Hailed for its distinctiveness and high performance, New Zealand’s radical public service reforms of the 1980s were studied, praised, criticised, and emulated around the world.However, New Zealand has not stood still. The 80s model had tremendous strengths, reducing some problems but also creating new problems and exacerbating others. More recent reform...

New Zealand's deceptively simple but effective program to improve public servicesNew Zealand has long been considered at the forefront of public administration, experimenting with new ways of organizing and delivering public services. Even so, successive New Zealand governments had mixed results from using traditional public management tools to lift the performance of the public service and address persistent problems that required multi-agency action.In 2012...

This book describes the cognitive and interpersonal effects of group model building, and presents empirical research on what group model building achieves and how. Further, it proposes an integrated causal mechanism for the effects on participants. There have been multiple previous attempts at explaining the effects of group model building on participants, and this book integrates these various theories for the first time.The causal mechanisms described here suggest a variety of de...

In the first cookbook by a Black pitmaster, James Beard Award–winning chef Rodney Scott celebrates an incredible culinary legacy through his life story, family traditions, and unmatched dedication to his craft.“BBQ is such an important part of African American history, and no one is better at BBQ than Rodney.”—Marcus Samuelsson, chef and restaurateurRodney Scott was born with barbecue in his blood. He cooked his first whole hog, a specialty...