As a Chinese proverb says 'The fish rots from the head' and so it is with businesses and other organisations - the buck starts and stops in the boardroom. This third edition of Bob Garratt's bestselling book that highlights the importance of effective corporate governance has been extensively updated following the corporate scandals of the early 2000s - Enron, WorldCom, Tyco - and the abysmal boardroom standards that the credit crunch and ensuing global financial crisis brought to light. This new edition builds on the Learning Board model developed by the author and now widely used internationally by corporations and public sector organisations such as the NHS. The result is a thought-provoking and highly practical book that will be invaluable to all those with responsibility for corporate governance - and also those who subject them to scrutiny. What Sir Adrian Cadbury, whose committee's groundbreaking report on corporate governance was published nearly twenty years ago, said about the first edition remains as true today as ever: 'No director can afford to ignore this book'.

An engaging 60-page leadership workbook comprised of 25 chapters that includes stories and lessons - followed by probing questions - about how to become a better leader. This book is for anyone who aspires to lead or currently leads and wishes to go from good to better to great.

DigiCat Publishing presents to you this special edition of "The Old Man and the Sea" by Ernest Hemingway. DigiCat Publishing considers every written word to be a legacy of humankind. Every DigiCat book has been carefully reproduced for republishing in a new modern format. The books are available in print, as well as ebooks. DigiCat hopes you will treat this work with the acknowledgment and passion it deserves as a classic of world literature.

Nineteenth-century scientist David Starr Jordan built one of the most important fish specimen collections ever seen, until the 1906 San Francisco earthquake shattered his life's work.

Examines the biochemistry behind cooking and food preparation, rejecting such common notions as that searing meat seals in juices and that cutting lettuce causes it to brown faster