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Fritos® Pie is an insider’s look at the never-before-told story of the Frito Company written by Kaleta Doolin, daughter of the company’s founder. Filled with personal anecdotes, more than 150 vintage and newly created recipes, and stories, this book recounts the company’s early days, the 1961 merger that created Frito-Lay, Inc., and beyond.In 1932 C. E. Doolin, the operator of a struggling San Antonio confectionery, purchased for $100 the recipe for a fried corn chip product and a crude device used to make it, along with a list of nineteen customer accounts. From that humble beginning sprang Fritos® (“fries” in Spanish), a product that, thanks to Doolin’s marketing ingenuity and a visionary approach to food technology, would become one of the best-known brands in America.One of the first firms to utilize point-of-sale advertising, the Frito Company developed dozens of recipes intended to get American homemakers “Cooking with Fritos.” Indeed, Doolin shows that many of the vintage recipes developed by her grandmother, her father, and company employees became integral to the company’s marketing success. The book includes recipes—for everything from appetizers to desserts, all using Fritos as an ingredient—along with the author’s comments and anecdotes about her adventures experimenting with them in her kitchen.Doolin also draws upon hours of interviews with her mother, siblings, cousins, and many of her father's closest business associates as well as focused research in Frito-Lay corporate archives and other collections to paint a portrait of her father as not only an innovator in food marketing but also a visionary inventor, a forward-thinking agriculturalist, and an entrepreneur with an amazing grasp of detail.

Book is in Used-VeryGood condition. Pages and cover are clean and intact. Used items may not include supplementary materials such as CDs or access codes. May show signs of minor shelf wear and contain very limited notes and highlighting. 1.25

32 pages. 9.25x6.75x0.25 inches. In Stock.

This book examines how the media―including advertising, motion pictures, cartoons, and popular fiction―has used racist images and stereotypes as marketing tools that malign and debase African Americans, Latinos, American Indians, and Asian Americans in the United States.· Addresses the current and important subject of how the powerful and pervasive messages in the media communicate and reinforce common racial stereotypes about people of color to vast audiences―especially children· Examines popular depictions of people of color going back to the 1880s and details how those depictions have changed· Explores "fun" subject matter that student readers find interesting―pop culture and how it shapes our daily experiences―with an analytical, critical edge

A quest, a war, a ring that would be grounds for calling any wedding off, a king without a kingdom, and a furry little "hero" named Frito, ready-or maybe just forced by the wizard Goodgulf-to undertake the one mission that can save Lower Middle Earth from enslavement by the evil Sorhed. Luscious Elf-maidens, a roller-skating dragon, ugly plants that can soul kiss the unwary to death-these are just some of the ingredients in the wildest, wackiest, most irreverent excursion into fantasy realms that anyone has ever dared to undertake.For everyone who has delighted in J. R. R. Tolkien's fantasy masterwork-or anyone who's just looking for a good laugh-Bored of the Rings is the "all-in-one-volume" comic extravaganza that will convince lovers and haters of fantasy that they've finally experienced it all, and that they'll never need to read another fantasy parody again.

Blind Spot: A Leader s Guide to IT-Enabled Business Transformation describes a framework developed and enriched by Charlie Feld over the last 30 years in a variety of organizations, including Frito-Lay, Burlington Northern Santa Fe, Delta Air Lines, Home Depot, and Southwest Airlines. This framework demystifies technology, serves as a foundation and confidence builder, and is durable through the eras, across industries, and is simple in nature. This way of doing things is woven into a management system that has been proven to work in many large enterprises. The framework focused on business leadership defines and describes the principles and mechanisms for an IT-enabled business transformation: WHY (Why do anything?) WHAT (What will we do?) HOW (How will we do it?) WHO (Who will lead and manage the change? If you embrace this framework, you will dramatically improve your business agility, reduce the risk of the journey, and increase your probability of success. And if there s a time that you cannot afford to fall behind in modernizing your business, that time is now.

"Grady's probably the only guy I know who could dress up a Frito pie and make it look pretty, and the only cook who'd think of marinating skirt steak in Dr. Pepper. . . . [He is equally] at ease in a worn pair of leather chaps as he is wielding a saute pan."—Nolan Ryan, Baseball Hall of Fame pitcher and lifelong cowboyAs at home on the coffee table as it is on the kitchen counter, this definitive cowboy cookbook features historical essays and photographs depicting life on the Chisholm Trail alongside recipes that reinvent cowboy cuisine. Cowboy-turned-chef Grady Spears reinvents chuckwagon dishes from Barbecued Quail Tamales to Pork Tenderloin with Watermelon Salsa to Butterscotch Pie by elevating them to haute cowboy cuisine.Equal parts cookbook, history lesson, and photographic essay, The Texas Cowboy Kitchen blends Spears's distinctive culinary recipes with June Naylor's narrative of life on the Chisholm Trail and Erwin E. Smith's award-winning black-and-white cowboy photography and four-color culinary shots. Divided into 10 chapters ranging from "Campfire Cocktails" to "Things You Don't Rope" to "Chuckwagon Secrets," The Texas Cowboy Kitchen contains 100 original recipes perfected at Spears's renowned former restaurants, the Chisholm Club in Fort Worth, Texas, and the Nutt House Restaurant in Granbury, Texas—both of which satisfied wags of hungry customers.

"Grady's probably the only guy I know who could dress up a Frito pie and make it look pretty, and the only cook who'd think of marinating skirt steak in Dr. Pepper. . . . [He is equally] at ease in a worn pair of leather chaps as he is wielding a saute pan."—Nolan Ryan, Baseball Hall of Fame pitcher and lifelong cowboyAs at home on the coffee table as it is on the kitchen counter, this definitive cowboy cookbook features historical essays and photographs depicting life on the Chisholm Trail alongside recipes that reinvent cowboy cuisine. Cowboy-turned-chef Grady Spears reinvents chuckwagon dishes from Barbecued Quail Tamales to Pork Tenderloin with Watermelon Salsa to Butterscotch Pie by elevating them to haute cowboy cuisine.Equal parts cookbook, history lesson, and photographic essay, The Texas Cowboy Kitchen blends Spears's distinctive culinary recipes with June Naylor's narrative of life on the Chisholm Trail and Erwin E. Smith's award-winning black-and-white cowboy photography and four-color culinary shots. Divided into 10 chapters ranging from "Campfire Cocktails" to "Things You Don't Rope" to "Chuckwagon Secrets," The Texas Cowboy Kitchen contains 100 original recipes perfected at Spears's renowned former restaurants, the Chisholm Club in Fort Worth, Texas, and the Nutt House Restaurant in Granbury, Texas—both of which satisfied wags of hungry customers.

Fritos® Pie is an insider’s look at the never-before-told story of the Frito Company written by Kaleta Doolin, daughter of the company’s founder. Filled with personal anecdotes, more than 150 vintage and newly created recipes, and stories, this book recounts the company’s early days, the 1961 merger that created Frito-Lay, Inc., and beyond.In 1932 C. E. Doolin, the operator of a struggling San Antonio confectionery, purchased for $100 the recipe for a fried corn chip product and a crude device used to make it, along with a list of nineteen customer accounts. From that humble beginning sprang Fritos® (“fries” in Spanish), a product that, thanks to Doolin’s marketing ingenuity and a visionary approach to food technology, would become one of the best-known brands in America.One of the first firms to utilize point-of-sale advertising, the Frito Company developed dozens of recipes intended to get American homemakers “Cooking with Fritos.” Indeed, Doolin shows that many of the vintage recipes developed by her grandmother, her father, and company employees became integral to the company’s marketing success. The book includes recipes—for everything from appetizers to desserts, all using Fritos as an ingredient—along with the author’s comments and anecdotes about her adventures experimenting with them in her kitchen.Doolin also draws upon hours of interviews with her mother, siblings, cousins, and many of her father's closest business associates as well as focused research in Frito-Lay corporate archives and other collections to paint a portrait of her father as not only an innovator in food marketing but also a visionary inventor, a forward-thinking agriculturalist, and an entrepreneur with an amazing grasp of detail.

Praise for The Lean Six Sigma guide to Doing More with Less "At Frito Lay, we have applied many of the concepts and tools in this book, and we are realizing a five to seven times return on our annual Lean Six Sigma investment." ―Tony Mattei, Lean Six Sigma Director, Frito Lay "Ecolab has experienced a sustainable, competitive advantage through Lean Six Sigma. The principles in this book are helping us drive greater value for our share-holders, better service for our customers, and talent development opportunities for our associates." ―Jeffrey E. Burt, Vice President and Global Deployment Leader, Lean Six Sigma, Ecolab "This book gives excellent insights into Lean Six Sigma and its strong impact within different industries. We used Lean Six Sigma in numerous process improvement projects, which, in turn, helped to create momentum and set up a process improvement culture. Amid a challenging economic environment, we are accelerating this initiative globally." ―Satheesh Mahadevan, Directeur des Processus, Société Générale "Our Lean Six Sigma deployment of the concepts and tools described in this book is transforming our business―with tangible benefits for our employees, customers, suppliers, and shareholders." ―Jeffrey Herzfeld, Sr. Vice President and General Manager, Teva Pharmaceuticals USA "We have deployed the holistic Lean Six Sigma strategy described by Mark George across our enterprise. It is providing remarkable returns for Unum." ―Bob Best, Chief Operating Officer, Unum "The Lean Six Sigma Guide to Doing More with Less presents a comprehensive view of operations transformation, the approaches required for success, leadership's role, and the competitive advantage that results. Transformational changes are enabling us to do more with less, by investing and working smarter." ―Ted Doheny, President and COO, Joy Mining Machinery