Cookin' the Book$: Say Pasta la Vista to Corporate Accounting Tricks and Fraud / Edition 1

Cookin' the Book$: Say Pasta la Vista to Corporate Accounting Tricks and Fraud / Edition 1

by Don Silver
     
 

If you own stocks or mutual funds or have an IRA or retirement plan, protect yourself against corporate food poisoning by reading Cookin' the Book$: Say Pasta La Vista to Corporate Accounting Tricks and Fraud. This book may become your veritable financial food taster.

Through this humorous, yet enlightening tale of a corporate chef�s wise advice to his

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Overview

If you own stocks or mutual funds or have an IRA or retirement plan, protect yourself against corporate food poisoning by reading Cookin' the Book$: Say Pasta La Vista to Corporate Accounting Tricks and Fraud. This book may become your veritable financial food taster.

Through this humorous, yet enlightening tale of a corporate chef�s wise advice to his son, discover the cookin� secrets of corporate accounting that can turn into financial disaster for you. See how to spot the tricks and how to avoid them--maybe even make our corporations and their leaders more ethical in the process.

Finances (and food) will never be the same after you digest this book.


About the Author

Don Silver is a personal finance columnist, writer, editor and the author of eight highly praised books including Baby Boomer Retirement (�Astute and provocative��Los Angeles Times) and The Generation X Money Book (�Outstanding book��USAToday.com). He is also an educational consultant for The Wall Street Journal Classroom Edition Teacher Guide.

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Product Details

ISBN-13:
9780944708705
Publisher:
Adams-Hall Publishing
Publication date:
01/28/2003
Edition description:
New Edition
Pages:
174
Product dimensions:
5.10(w) x 8.10(h) x 0.40(d)

Meet the Author

Table of Contents

Prologue
Brief History of Cookin�
  • English Fishy and Chips
  • French Souffl�
  • American Apple Pie
Four Basic Corporate Recipes for Cookin� the Books The ABCDs of Cookin�
10 Ways Corporations Cook Revenues
  • 1: Eating Tomorrow�s Meals Today
  • 2: Pretending Your Neighbor�s Food is Yours
  • 3: You Scratch My Dinner Plate and I�ll Scratch Yours
  • 4: Borrow Lunch Money and Increase Your Revenue
  • 5: Buying Dinner at Your Own Restaurant Isn�t a Sale
  • 6: Giving a Free Lunch Doesn�t Increase Sales
  • 7: Separating the Wheat from the Chaff
  • 8: Getting In On the Gravy Train
  • 9: Scrambled Nest Eggs
  • 10: Everything But the Kitchen Sink

10 Ways Corporations Cook Expenses
  • 1: Remaking Yesterday�s Dinner Today
  • 2: What�s the Daily Special?
  • 3: Mislabeling the Ingredients
  • 4: Preserves and Reserves
  • 5: Mixing Ingredients in the Right Order
  • 6: Finding the Missing Ingredient
  • 7: Crockery Pot Accounting�Doing the Slow Simmer
  • 8: Going Beyond the Expiration Date
  • 9: Quenching Your Thirst
  • 10: Keeping Track of the Essential Ingredients
A Financial Self-Defense �Menual�
20 Tips for Getting Around the Corporate Kitchen
  • 1: If Management Won�t Eat the Food, Should You?
  • 2: Avoid Leftovers
  • 3: Lemons and Lemonade
  • 4: Nothing Stays Fresh Forever�Buy to Sell
  • 5: Don�t Get Stuck Picking Up the Check
  • 6: Always Add Up the Check
  • 7: Is There Cash in the Register?
  • 8: The Perfect Dessert
  • 9: Being Overwhelmed by the Menu
  • 10: Changing the Recipe Midstream
  • 11: Paying for the Next Course
  • 12: Ordering Items Not on the Menu
  • 13: Ice Cream Redux
  • 14: Acquisition Indigestion�Buying Ingredients Isn�t the Same as Selling Dinners
  • 15: Overcharging on the Menu
  • 16: Where�s the Beef?
  • 17: Make Sure the Flavor Isn�t Too Diluted
  • 18: Don�t Forget to Include the Taxes
  • 19: The Secret Ingredients
  • 20: The Last Item on the Menu
Epilogue
About the Author
Index

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