The All New Universal Traveler Book

Authored by Don Koberg and Jim Bagnall, the All New Universal Traveler - a Soft Systems guide to: creativity, problem-solving and the process f reaching goals (Revised Edition) is a book which provides a simplified format for solving problems. This book is dedicated to those who seek to add clarity and organization to the problem-solving process of living. It is for those who desire to take charge of the multitude of situations that confront them and for those who plan to assure themselves of achieving either personally or socially satisfying ends.

This book intends to help people become more conscious or aware of their own procedures and methods in solving problems. Through learning this book, the authors ought to encourage and to generate more creative problem-solvers at the world level.

Parts of this book are:

A. The Expedition Outfitter
Introduction to Creativity. Keys to Creative Behavior. Blocks to Creativity. The Design Process. Travel Map. A Word about Methods. General Travel Tips. Tourist Traps. General Language Guide. General Travel Guide.

B. The Universal Travel Agency
How to use a Travel Agency. A Problem Begins. Basic Methods. Acceptance. Analysis. Definition. Ideation. Idea-Selecting. Implementation. Evaluation.

C. Side Trips
Creativity Games. Guide to Measurable Objectives. Lessons from Problem-Solving. Synthetics. Self-Hypnotism. Painless Criticism. Communications Checklist and Writing Diagrams.

Slow-cooked Comfort by Lydie Marshall

Few things are more rewarding than a fragrant, slow-cooked stew or braise on a chilly evening. It is also an easy way to feed a hungry family well - just ask the super-practical and food-revering French, whose tradition of meals en cocotte (cooking in sealed pots buried in stove coals) stretches back centuries. Consider their good sense: Stews and braises cook meats and vegetables in one pot, and they store conveniently and taste better when reheated. They also mask almost any vegetable from suspicious kids in a sauce of herbs and juices, not fat or fake flavors. Best of all, you don't have to be that mindful (braises and stews are safety forgotten in the oven for a few hours or more) or a seasoned French cook. The oven and the food do the work- all you do is put them together and leave them alone.

This book of hearty one-pot dishes by the author of several well-loved Provencal cookbooks gives a detailed description of braising techniques, as well as recipes for stews, casseroles and baked desserts. The vegetable section is rife with casserole ideas to make veggies.