Alex fenot (39 Ergebnisse)
- Softcover
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- Softcover
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PAP. Zustand: New. New Book. Shipped from UK. Established seller since 2000.
- Softcover
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EUR 19,46
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PAP. Zustand: New. New Book. Shipped from UK. Established seller since 2000.
- Softcover
Anbieter: California Books, Miami, FL, USACalifornia Books
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EUR 22,95
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- Softcover
Anbieter: PBShop.store UK, Fairford, GLOS, Vereinigtes KönigreichPBShop.store UK
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PAP. Zustand: New. New Book. Shipped from UK. Established seller since 2000.
- Softcover
Anbieter: PBShop.store UK, Fairford, GLOS, Vereinigtes KönigreichPBShop.store UK
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PAP. Zustand: New. New Book. Shipped from UK. Established seller since 2000.
- Softcover
Anbieter: California Books, Miami, FL, USACalifornia Books
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EUR 17,65
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Zustand: New.
- Softcover
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PAP. Zustand: New. New Book. Shipped from UK. Established seller since 2000.
- Softcover
Anbieter: PBShop.store US, Wood Dale, IL, USAPBShop.store US
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PAP. Zustand: New. New Book. Shipped from UK. Established seller since 2000.
- Softcover
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EUR 22,86
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PAP. Zustand: New. New Book. Shipped from UK. Established seller since 2000.
- Softcover
Anbieter: California Books, Miami, FL, USACalifornia Books
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EUR 28,25
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Zustand: New.
- Softcover
Anbieter: PBShop.store US, Wood Dale, IL, USAPBShop.store US
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EUR 30,01
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PAP. Zustand: New. New Book. Shipped from UK. Established seller since 2000.
- Softcover
Anbieter: PBShop.store UK, Fairford, GLOS, Vereinigtes KönigreichPBShop.store UK
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PAP. Zustand: New. New Book. Shipped from UK. Established seller since 2000.
- Softcover
Anbieter: PBShop.store UK, Fairford, GLOS, Vereinigtes KönigreichPBShop.store UK
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EUR 27,81
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PAP. Zustand: New. New Book. Shipped from UK. Established seller since 2000.
- Softcover
Anbieter: California Books, Miami, FL, USACalifornia Books
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EUR 27,37
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Zustand: New.
- Softcover
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EUR 29,91
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PAP. Zustand: New. New Book. Shipped from UK. Established seller since 2000.
- Softcover
Anbieter: PBShop.store UK, Fairford, GLOS, Vereinigtes KönigreichPBShop.store UK
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EUR 27,81
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PAP. Zustand: New. New Book. Shipped from UK. Established seller since 2000.
- Softcover
- Print-on-Demand
Anbieter: Grand Eagle Retail, Bensenville, IL, USAGrand Eagle Retail
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EUR 18,53
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Paperback. Zustand: new. Paperback. In the Weeds is a series about what really happens inside restaurants when services reach a breaking point-not in theory, not in training manuals, but in real service.After Saturday Night, Volume II turns to brunch-and its most unforgiving version: Mother's Day.It is one of the most profitable… services, yet one of the most fragile. Because it was never designed to hold.Every Sunday, restaurants push their systems past the limit-understaffed, overbooked, and driven by expectations that operations can't sustain. Behind the noise, the crowd, and the plates, everything is under constant pressure. It bends, it stretches, and it breaks when the room is full and nothing moves the way it should.This book takes you inside that service. Not the version people post online, but the one that actually happens. Because in this industry, problems don't appear during the peak of the service. They were already there, hidden. Brunch just reveals them.This is not a guide, and there are no tricks, no shortcuts, no formulas.It's about what breaks when volume, emotion, and expectation collide.How brunch slowly erodes control through real service.How volume builds without release and how modifiers distort timing.How fatigue carries over and guests reshape the rhythm of service.About leadership and decision-making when nothing goes as planned, and perfection is no longer possible.What it takes to keep a service together.Brunch is not just busy; it is emotionally loaded, operationally fragile, and structurally deceptive. Through service flow, menu pressure, staff dynamics, communication breakdowns, and damage control, this volume explores brunch for what it really is: a stress test that exposes systems, teams, and leaders exactly as they are.This book is for those who have lived it and held the line.Because some services aren't meant to be mastered.They're meant to be survived-together. If you've worked in a restaurant, You already know.If you haven't, This is what you don't see. This item is printed on demand. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.
- Softcover
- Print-on-Demand
Anbieter: Grand Eagle Retail, Bensenville, IL, USAGrand Eagle Retail
Verkäufer/-in kontaktierenVerkäufer/-in mit 5 SternenZustand: Neu
EUR 19,40
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Paperback. Zustand: new. Paperback. In hospitality, things rarely go according to plan.A restaurant is a living system. It shifts, reacts, and moves constantly.What worked on Monday guarantees nothing for Tuesday.What works at lunch can fall apart at dinner.And sometimes, what works at eight PM breaks at nine.Because service doe…sn't repeat itself.It resets-and tests you again.This book is not a step-by-step plan or a manual.There are no fixed rules and no universal solutions.But there are clues and truths that remind us what must hold every single day for a service to work.Every shift is a new challenge.Every Saturday night is different.You don't handle brunch the way you handle Mother's Day.You don't approach New Year's Eve like a regular service.And comparing Valentine's Day to any other busy night is a mistake before you even begin.Vol. I focuses on Saturday night service.A full dining room.No margin for error.It's the ultimate test-the shift where everything comes to light.Not just what works, but everything that doesn't.What stays hidden during quieter days becomes visible all at once.And it happens every week.It doesn't challenge your talent.It exposes your system.Restaurants don't fail because of one busy night.They fall apart because of patterns already present in the system-waiting for that moment.That's what this series is about.Five volumes. Five services. Five different kinds of pressure.To show you what breaks, how it breaks, and why it keeps happening. So you can prepare for it.So you can anticipate it.And maybe stay ahead of it-instead of drowning in it. This item is printed on demand. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.
- Softcover
- Print-on-Demand
Anbieter: Grand Eagle Retail, Bensenville, IL, USAGrand Eagle Retail
Verkäufer/-in kontaktierenVerkäufer/-in mit 5 SternenZustand: Neu
EUR 22,94
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Paperback. Zustand: new. Paperback. I'm a French chef. Exiled in the United States for twenty years. I did not say expatriated for a reason. I watch my country from a distance and carry the absence like an open wound that refuses to heal. Here, I'm also a restaurant customer. I do my grocery shopping like everyone else. And I wa…tch this world change-aisle by aisle, plate by plate.A republic isn't built only in parliament, congress, or senate-but at the counter, at the table, and in a kitchen.That's why this book wasn't written from a kitchen but while sitting at a restaurant table. It talks about what we order, what we eat, and above all-what we've lost without even noticing.A journey between two worlds. Two countries. Two ways of eating. Two ways of living.On one side: a world where traditional cooking gets deboned by apps, where you order in three clicks what you no longer want to cook. A world where you eat while driving, while working, while chasing time.On the other: bistros, brasseries, neighborhood cafes, and old-school restaurants. Dining rooms that vibrate, kitchens that catch fire, servers hanging on, and cooks entrenched behind their stoves. And customers, torn between quinoa and beef bourguignon. A muffled but merciless war between the butter nostalgics and the gluten-free converts.This book is also about the dishes that tell a story about an era. About what we no longer dare serve or say. Food lovers looking for comfort on a plate and craftsmen holding the line.Those who do their grocery shopping like a pilgrimage and find each other at a table, around a dish in sauce, like around a compass.A culinary tale for those who love to eat, who know that food says more about us than any speech ever could.A love letter to a cuisine that still has flavor. Seasoned, as always, with sarcasm and venom.Because they're part of the taste.I'm not looking for either disciples, or followers. I'm looking for guests. This item is printed on demand. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.
- Softcover
- Print-on-Demand
Anbieter: AHA-BUCH GmbH, Einbeck, DeutschlandAHA-BUCH GmbH
Verkäufer/-in kontaktierenVerkäufer/-in mit 5 SternenZustand: Neu
EUR 20,00
EUR 30,50 VersandVersand von Deutschland nach USAAnzahl: 2 verfügbar
Taschenbuch. Zustand: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - In the Weeds is a series about what really happens inside restaurants when services reach a breaking point-not in theory, not in training manuals, but in real service.After Saturday Night, Volume II turns to brunch-and its most unforgiving… version: Mother's Day.It is one of the most profitable services, yet one of the most fragile. Because it was never designed to hold.Every Sunday, restaurants push their systems past the limit-understaffed, overbooked, and driven by expectations that operations can't sustain. Behind the noise, the crowd, and the plates, everything is under constant pressure. It bends, it stretches, and it breaks when the room is full and nothing moves the way it should.This book takes you inside that service. Not the version people post online, but the one that actually happens. Because in this industry, problems don't appear during the peak of the service. They were already there, hidden. Brunch just reveals them.This is not a guide, and there are no tricks, no shortcuts, no formulas.It's about what breaks when volume, emotion, and expectation collide.How brunch slowly erodes control through real service.How volume builds without release and how modifiers distort timing.How fatigue carries over and guests reshape the rhythm of service.About leadership and decision-making when nothing goes as planned, and perfection is no longer possible.What it takes to keep a service together.Brunch is not just busy; it is emotionally loaded, operationally fragile, and structurally deceptive. Through service flow, menu pressure, staff dynamics, communication breakdowns, and damage control, this volume explores brunch for what it really is: a stress test that exposes systems, teams, and leaders exactly as they are.This book is for those who have lived it and held the line.Because some services aren't meant to be mastered.They're meant to be survived-together. If you've worked in a restaurant, You already know.If you haven't,This is what you don't see.
- Softcover
- Print-on-Demand
Anbieter: AussieBookSeller, Truganina, VIC, AustralienAussieBookSeller
Verkäufer/-in kontaktierenVerkäufer/-in mit 5 SternenZustand: Neu
EUR 31,47
EUR 31,71 VersandVersand von Australien nach USAAnzahl: 1 verfügbar
Paperback. Zustand: new. Paperback. In the Weeds is a series about what really happens inside restaurants when services reach a breaking point-not in theory, not in training manuals, but in real service.After Saturday Night, Volume II turns to brunch-and its most unforgiving version: Mother's Day.It is one of the most profitable… services, yet one of the most fragile. Because it was never designed to hold.Every Sunday, restaurants push their systems past the limit-understaffed, overbooked, and driven by expectations that operations can't sustain. Behind the noise, the crowd, and the plates, everything is under constant pressure. It bends, it stretches, and it breaks when the room is full and nothing moves the way it should.This book takes you inside that service. Not the version people post online, but the one that actually happens. Because in this industry, problems don't appear during the peak of the service. They were already there, hidden. Brunch just reveals them.This is not a guide, and there are no tricks, no shortcuts, no formulas.It's about what breaks when volume, emotion, and expectation collide.How brunch slowly erodes control through real service.How volume builds without release and how modifiers distort timing.How fatigue carries over and guests reshape the rhythm of service.About leadership and decision-making when nothing goes as planned, and perfection is no longer possible.What it takes to keep a service together.Brunch is not just busy; it is emotionally loaded, operationally fragile, and structurally deceptive. Through service flow, menu pressure, staff dynamics, communication breakdowns, and damage control, this volume explores brunch for what it really is: a stress test that exposes systems, teams, and leaders exactly as they are.This book is for those who have lived it and held the line.Because some services aren't meant to be mastered.They're meant to be survived-together. If you've worked in a restaurant, You already know.If you haven't, This is what you don't see. This item is printed on demand. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.
- Softcover
- Print-on-Demand
Anbieter: AussieBookSeller, Truganina, VIC, AustralienAussieBookSeller
Verkäufer/-in kontaktierenVerkäufer/-in mit 5 SternenZustand: Neu
EUR 31,47
EUR 31,71 VersandVersand von Australien nach USAAnzahl: 1 verfügbar
Paperback. Zustand: new. Paperback. In hospitality, things rarely go according to plan.A restaurant is a living system. It shifts, reacts, and moves constantly.What worked on Monday guarantees nothing for Tuesday.What works at lunch can fall apart at dinner.And sometimes, what works at eight PM breaks at nine.Because service doe…sn't repeat itself.It resets-and tests you again.This book is not a step-by-step plan or a manual.There are no fixed rules and no universal solutions.But there are clues and truths that remind us what must hold every single day for a service to work.Every shift is a new challenge.Every Saturday night is different.You don't handle brunch the way you handle Mother's Day.You don't approach New Year's Eve like a regular service.And comparing Valentine's Day to any other busy night is a mistake before you even begin.Vol. I focuses on Saturday night service.A full dining room.No margin for error.It's the ultimate test-the shift where everything comes to light.Not just what works, but everything that doesn't.What stays hidden during quieter days becomes visible all at once.And it happens every week.It doesn't challenge your talent.It exposes your system.Restaurants don't fail because of one busy night.They fall apart because of patterns already present in the system-waiting for that moment.That's what this series is about.Five volumes. Five services. Five different kinds of pressure.To show you what breaks, how it breaks, and why it keeps happening. So you can prepare for it.So you can anticipate it.And maybe stay ahead of it-instead of drowning in it. This item is printed on demand. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.
- Softcover
- Print-on-Demand
Anbieter: CitiRetail, Stevenage, Vereinigtes KönigreichCitiRetail
Verkäufer/-in kontaktierenVerkäufer/-in mit 5 SternenZustand: Neu
EUR 22,86
EUR 43,24 VersandVersand von Vereinigtes Königreich nach USAAnzahl: 1 verfügbar
Paperback. Zustand: new. Paperback. In hospitality, things rarely go according to plan.A restaurant is a living system. It shifts, reacts, and moves constantly.What worked on Monday guarantees nothing for Tuesday.What works at lunch can fall apart at dinner.And sometimes, what works at eight PM breaks at nine.Because service doe…sn't repeat itself.It resets-and tests you again.This book is not a step-by-step plan or a manual.There are no fixed rules and no universal solutions.But there are clues and truths that remind us what must hold every single day for a service to work.Every shift is a new challenge.Every Saturday night is different.You don't handle brunch the way you handle Mother's Day.You don't approach New Year's Eve like a regular service.And comparing Valentine's Day to any other busy night is a mistake before you even begin.Vol. I focuses on Saturday night service.A full dining room.No margin for error.It's the ultimate test-the shift where everything comes to light.Not just what works, but everything that doesn't.What stays hidden during quieter days becomes visible all at once.And it happens every week.It doesn't challenge your talent.It exposes your system.Restaurants don't fail because of one busy night.They fall apart because of patterns already present in the system-waiting for that moment.That's what this series is about.Five volumes. Five services. Five different kinds of pressure.To show you what breaks, how it breaks, and why it keeps happening. So you can prepare for it.So you can anticipate it.And maybe stay ahead of it-instead of drowning in it. This item is printed on demand. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.
- Softcover
- Print-on-Demand
Anbieter: CitiRetail, Stevenage, Vereinigtes KönigreichCitiRetail
Verkäufer/-in kontaktierenVerkäufer/-in mit 5 SternenZustand: Neu
EUR 22,86
EUR 43,24 VersandVersand von Vereinigtes Königreich nach USAAnzahl: 1 verfügbar
Paperback. Zustand: new. Paperback. In the Weeds is a series about what really happens inside restaurants when services reach a breaking point-not in theory, not in training manuals, but in real service.After Saturday Night, Volume II turns to brunch-and its most unforgiving version: Mother's Day.It is one of the most profitable… services, yet one of the most fragile. Because it was never designed to hold.Every Sunday, restaurants push their systems past the limit-understaffed, overbooked, and driven by expectations that operations can't sustain. Behind the noise, the crowd, and the plates, everything is under constant pressure. It bends, it stretches, and it breaks when the room is full and nothing moves the way it should.This book takes you inside that service. Not the version people post online, but the one that actually happens. Because in this industry, problems don't appear during the peak of the service. They were already there, hidden. Brunch just reveals them.This is not a guide, and there are no tricks, no shortcuts, no formulas.It's about what breaks when volume, emotion, and expectation collide.How brunch slowly erodes control through real service.How volume builds without release and how modifiers distort timing.How fatigue carries over and guests reshape the rhythm of service.About leadership and decision-making when nothing goes as planned, and perfection is no longer possible.What it takes to keep a service together.Brunch is not just busy; it is emotionally loaded, operationally fragile, and structurally deceptive. Through service flow, menu pressure, staff dynamics, communication breakdowns, and damage control, this volume explores brunch for what it really is: a stress test that exposes systems, teams, and leaders exactly as they are.This book is for those who have lived it and held the line.Because some services aren't meant to be mastered.They're meant to be survived-together. If you've worked in a restaurant, You already know.If you haven't, This is what you don't see. This item is printed on demand. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.
- Softcover
- Print-on-Demand
Anbieter: AussieBookSeller, Truganina, VIC, AustralienAussieBookSeller
Verkäufer/-in kontaktierenVerkäufer/-in mit 5 SternenZustand: Neu
EUR 38,47
EUR 31,71 VersandVersand von Australien nach USAAnzahl: 1 verfügbar
Paperback. Zustand: new. Paperback. I'm a French chef. Exiled in the United States for twenty years. I did not say expatriated for a reason. I watch my country from a distance and carry the absence like an open wound that refuses to heal. Here, I'm also a restaurant customer. I do my grocery shopping like everyone else. And I wa…tch this world change-aisle by aisle, plate by plate.A republic isn't built only in parliament, congress, or senate-but at the counter, at the table, and in a kitchen.That's why this book wasn't written from a kitchen but while sitting at a restaurant table. It talks about what we order, what we eat, and above all-what we've lost without even noticing.A journey between two worlds. Two countries. Two ways of eating. Two ways of living.On one side: a world where traditional cooking gets deboned by apps, where you order in three clicks what you no longer want to cook. A world where you eat while driving, while working, while chasing time.On the other: bistros, brasseries, neighborhood cafes, and old-school restaurants. Dining rooms that vibrate, kitchens that catch fire, servers hanging on, and cooks entrenched behind their stoves. And customers, torn between quinoa and beef bourguignon. A muffled but merciless war between the butter nostalgics and the gluten-free converts.This book is also about the dishes that tell a story about an era. About what we no longer dare serve or say. Food lovers looking for comfort on a plate and craftsmen holding the line.Those who do their grocery shopping like a pilgrimage and find each other at a table, around a dish in sauce, like around a compass.A culinary tale for those who love to eat, who know that food says more about us than any speech ever could.A love letter to a cuisine that still has flavor. Seasoned, as always, with sarcasm and venom.Because they're part of the taste.I'm not looking for either disciples, or followers. I'm looking for guests. This item is printed on demand. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.
- Softcover
- Print-on-Demand
Anbieter: CitiRetail, Stevenage, Vereinigtes KönigreichCitiRetail
Verkäufer/-in kontaktierenVerkäufer/-in mit 5 SternenZustand: Neu
EUR 26,47
EUR 43,24 VersandVersand von Vereinigtes Königreich nach USAAnzahl: 1 verfügbar
Paperback. Zustand: new. Paperback. I'm a French chef. Exiled in the United States for twenty years. I did not say expatriated for a reason. I watch my country from a distance and carry the absence like an open wound that refuses to heal. Here, I'm also a restaurant customer. I do my grocery shopping like everyone else. And I wa…tch this world change-aisle by aisle, plate by plate.A republic isn't built only in parliament, congress, or senate-but at the counter, at the table, and in a kitchen.That's why this book wasn't written from a kitchen but while sitting at a restaurant table. It talks about what we order, what we eat, and above all-what we've lost without even noticing.A journey between two worlds. Two countries. Two ways of eating. Two ways of living.On one side: a world where traditional cooking gets deboned by apps, where you order in three clicks what you no longer want to cook. A world where you eat while driving, while working, while chasing time.On the other: bistros, brasseries, neighborhood cafes, and old-school restaurants. Dining rooms that vibrate, kitchens that catch fire, servers hanging on, and cooks entrenched behind their stoves. And customers, torn between quinoa and beef bourguignon. A muffled but merciless war between the butter nostalgics and the gluten-free converts.This book is also about the dishes that tell a story about an era. About what we no longer dare serve or say. Food lovers looking for comfort on a plate and craftsmen holding the line.Those who do their grocery shopping like a pilgrimage and find each other at a table, around a dish in sauce, like around a compass.A culinary tale for those who love to eat, who know that food says more about us than any speech ever could.A love letter to a cuisine that still has flavor. Seasoned, as always, with sarcasm and venom.Because they're part of the taste.I'm not looking for either disciples, or followers. I'm looking for guests. This item is printed on demand. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.
- Softcover
- Print-on-Demand
Anbieter: CitiRetail, Stevenage, Vereinigtes KönigreichCitiRetail
Verkäufer/-in kontaktierenVerkäufer/-in mit 5 SternenZustand: Neu
EUR 31,88
EUR 43,24 VersandVersand von Vereinigtes Königreich nach USAAnzahl: 1 verfügbar
Paperback. Zustand: new. Paperback. Take a splash of Italian, a dash of Polish, and a hint of Normandy, and you have me. A mutt seasoned with salted butter. Stubborn, proud, hard-headed, and vindictive. Perfumed by the smell of French baguettes and bad intentions, my life adds up to bad decisions, countless mistakes, and an inco…nsistency that borders on genius. I was born with a silver spoon in my mouth, but it was full of shit, so I did what I do in my kitchen. I changed the menu. Model at twenty years old, restaurant GM at thirty, executive chef at forty. In between: drugs, alcohol, car crashes, spectacular resignations, and relapses. I didn't just hit rock bottom. I took a fucking lease there.That's my story-the journey of a magnificent idiot who wasn't looking for a job. but a shelter. A family. And I found it in hospitality.This is thirty years of my life in restaurants on both sides of the Atlantic-Paris, London, Saint-Barths., and Miami-with multi-million-dollar restaurants that close after six months, influencers who photograph but don't eat, and people allergic to happiness.All this, told without anesthesia and music running through it all. Because food is music you chew. Here, you'll run into line cooks on the edge of collapse and burned-out servers. Grumpy chefs and heroic sous-chefs. Friends, glorious idiots, and random ghosts passing through. Hellish services, glamorized burnouts, endless days, and pain-in-the-ass customers. But also moments of absolute grace. A gang of maniacs bonded with napalm, gods in white, a kamikaze in high heels, and even a goddamn dog that knows more about love and loyalty than most people.No glitter. No Netflix. Just my truth-raw with a lot of guitar. The quest of a man searching for his dignity, the kind you lose in drugs and booze and stitch back together with the tip of a chef's knife.Bring your broken hearts. Your ridiculous demands, and your bullshit requests.The chef is waiting, knives sharpened. This item is printed on demand. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.
- Softcover
- Print-on-Demand
Anbieter: AHA-BUCH GmbH, Einbeck, DeutschlandAHA-BUCH GmbH
Verkäufer/-in kontaktierenVerkäufer/-in mit 5 SternenZustand: Neu
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Taschenbuch. Zustand: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - In hospitality, things rarely go according to plan.A restaurant is a living system. It shifts, reacts, and moves constantly.What worked on Monday guarantees nothing for Tuesday.What works at lunch can fall apart at dinner.And sometimes, wh…at works at eight PM breaks at nine.Because service doesn't repeat itself.It resets-and tests you again.This book is not a step-by-step plan or a manual.There are no fixed rules and no universal solutions.But there are clues and truths that remind us what must hold every single day for a service to work.Every shift is a new challenge.Every Saturday night is different.You don't handle brunch the way you handle Mother's Day.You don't approach New Year's Eve like a regular service.And comparing Valentine's Day to any other busy night is a mistake before you even begin.Vol. I focuses on Saturday night service.A full dining room.No margin for error.It's the ultimate test-the shift where everything comes to light.Not just what works, but everything that doesn't.What stays hidden during quieter days becomes visible all at once.And it happens every week.It doesn't challenge your talent.It exposes your system.Restaurants don't fail because of one busy night.They fall apart because of patterns already present in the system-waiting for that moment.That's what this series is about.Five volumes. Five services. Five different kinds of pressure.To show you what breaks, how it breaks, and why it keeps happening.So you can prepare for it.So you can anticipate it.And maybe stay ahead of itinstead of drowning in it.
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Taschenbuch. Zustand: Neu. In the Weeds | Alex Fenot | Taschenbuch | IN THE WEEDS | Englisch | 2026 | Alex Fenot | EAN 9798233018121 | Verantwortliche Person für die EU: Libri GmbH, Europaallee 1, 36244 Bad Hersfeld, gpsr[at]libri[dot]de | Anbieter: preigu Print on Demand.
