By Wallace J. Nichols
Why are we drawn to the ocean each summer? Why does being near water set our minds and bodies at ease? In Blue Mind, Wallace J. Nichols revolutionizes how we think about these questions, revealing the remarkable truth about the benefits of being in, on, under, or simply near water. Grounded in cutting-edge studies in neurobiology, cognitive psychology, economics, and medicine, and made real by stories of innovative scientists, doctors, athletes, artists, environmentalists, businesspeople and lovers of nature - stories that fascinate the mind and touch the heart - Blue Mind will awaken readers to the vital importance of water to the health and happiness of us all.
By Lucy Maddox
From birth to adulthood, Blueprint tells you what you need to know about how you became who you areHave you ever wondered how your early life shaped you? From beginning to say simple words like 'mama' and learning how to walk around unaided, to the first day of school and forming new friendships, everyone has been a child. The roots of our adult selves go right back to our first experiences. How we think, act and interact is influenced by our early years, yet most people don't know the key findings from the juiciest child development studies that can give us insight into our adult selves. Weaving together cutting edge research, everyday experience and clinical examples, Dr Lucy Maddox explains how we develop from an unconscious bundle of cells floating about in the dark of the in uterine environment to to a fully grown complex adult, revealing fascinating insights about our personality, relationships and daily lives along the way.
The Beetlebung Farm Cookbook
By Chris Fischer, Gabriela Herman
THE BEETLEBUNG FARM COOKBOOK celebrates the seasonal farm- and ocean-to-table fare that has won accolades for chef Chris Fischer. After working at top restaurants in New York and London, Fischer returned to his family farm on Martha's Vineyard to grow the freshest produce, raise organic livestock, fish the surrounding waters, and gather friends for unforgettable meals, often served in the farm's greenhouse under the stars. The book includes more than 100 recipes, organized seasonally and presented on hand-printed letterpress menus with dishes like Lobster Pan Roast, Fennel Sausage with Oysters, and Roast Leg of Lamb. Whether raking for clams in winter or planting rows of asparagus, Fischer shares a love of family, farming, and food that will captivate readers. Gorgeous color photography by Gabriela Herman accompany the stories and recipes throughout.
By Judith Fertig
colourful, flavorful home-baked treats just say happy," and Bake Happy is all about adding a bit of joy back into your kitchen. A sweet baking book that will bring a smile to the dessert table, Bake Happy includes 100 recipes for cheerful cupcakes and cookies, bars and brownies, tarts and turnovers, and delicious cakes that are speckled, marbled, and striped. This cookbook can be used year-round and will satisfy your sweet tooth and your soul. Whether you're in the mood for creamy chocolate, colourful cake layers, tasty cake batter, or special occasion desserts, you'll find recipes for Citrus Glazed Sunset Cake, Rustic Cherry Pudding, Secret Filling Devil's Food Cupcakes, and more. There are also various options for colour and flavor combinations, and 30+ full-colour photos throughout.
By Michael Ruhlman
According to James Beard-award winning cookbook author Michael Ruhlman, "Braising is what cooking is truly about--transformation. You start with a tough, often inexpensive, cut of meat, and through your care and knowledge as a cook, you turn it into something tender and succulent and exquisite. That is true cooking, cooking that engages both mind and soul." Among the recipes featured in this second book in Ruhlmans's new "how-to" series are Moroccan Lamb Tagine, Classic Yankee Pot Roast, Mexican Pork and Posole Stew with Dried Chilis, Braised Fennel, and a Corned Beef and Cabbage Braise. As with the other books in this line, practical information about essential tools and staple pantry items will be outlined,along with straightforward and clearly presented advice and dozens of color photographs by Donna Turner Ruhlman showcasing both finished dishes and step-by-step cooking techniques.
A Brief History of Mathematical Thought
By Luke Heaton
Mathematics is a product of human culture which has developed along with our attempts to comprehend the world around us. In A Brief History of Mathematical Thought, Luke Heaton explores how the language of mathematics has evolved over time, enabling new technologies and shaping the way people think. From stone-age rituals to algebra, calculus, and the concept of computation, Heaton shows the enormous influence of mathematics on science, philosophy and the broader human story.The book traces the fascinating history of mathematical practice, focusing on the impact of key conceptual innovations. Its structure of thirteen chapters split between four sections is dictated by a combination of historical and thematic considerations. In the first section, Heaton illuminates the fundamental concept of number. He begins with a speculative and rhetorical account of prehistoric rituals, before describing the practice of mathematics in Ancient Egypt, Babylon and Greece. He then examines the relationship between counting and the continuum of measurement, and explains how the rise of algebra has dramatically transformed our world. In the second section, he explores the origins of calculus and the conceptual shift that accompanied the birth of non-Euclidean geometries. In the third section, he examines the concept of the infinite and the fundamentals of formal logic. Finally, in section four, he considers the limits of formal proof, and the critical role of mathematics in our ongoing attempts to comprehend the world around us. The story of mathematics is fascinating in its own right, but Heaton does more than simply outline a history of mathematical ideas. More importantly, he shows clearly how the history and philosophy of maths provides an invaluable perspective on human nature.
Best Food Writing 2014
By Holly Hughes
For fourteen years, Best Food Writing has served up the creme de la creme of the year's food writing. The 2014 edition once again offers the tastiest prose of the year, from a range of voices: food writing stars, James Beard Award winners, writer-chefs, bestselling authors, and up-and-coming bloggers alike. With new sections devoted to "A Table for Everyone" and "Back to Basics," you'll find a topic and a flavor for every appetite,the cutting-edge, the thoughtful, the provocative, and the hilarious,a smorgasbord of treats for the foodie in all of us.Contributors include: Elissa Altman, Dan Barber, Monica Bhide, Sara Bir, John Birdsall, Jane Black, Frank Bruni, Albert Burneko, Tom Carson, Brent Cunningham, John T. Edge, Barry Estabrook, Amy Gentry, Adam Gopnik, Matt Goulding, John Gravois, Alex Halberstadt, Sarah Henry, Jack Hitt, Steve Hoffman, Ann Hood, Silas House, Rowan Jacobsen, John Kessler, Kate Krader, Francis Lam, David Leite, Irvin Lin, J. Kenji Lopez-Alt, Daniella Martin, Dave Mondy, Erin Byers Murray, Rick Nichols, Kim O'Donnel, Josh Ozersky, Kevin Pang, Ben Paynter, Michael Procopio, Jay Rayner, Besha Rodell, Anna Roth, Adam Sachs, Eli Saslow, David Sax, Oliver Strand, Laura Taxel, JT Torres, Molly Watson, Joe Yonan, Eagranie Yuh
The Big Ratchet
By Ruth DeFries
Our species long lived on the edge of starvation. Now we produce enough food for all 7 billion of us to eat nearly 3,000 calories every day. This is such an astonishing thing in the history of life as to verge on the miraculous. The Big Ratchet is the story of how it happened, of the ratchets,the technologies and innovations, big and small,that propelled our species from hunters and gatherers on the savannahs of Africa to shoppers in the aisles of the supermarket. The Big Ratchet itself came in the twentieth century, when a range of technologies,from fossil fuels to scientific plant breeding to nitrogen fertilizers,combined to nearly quadruple our population in a century, and to grow our food supply even faster. To some, these technologies are a sign of our greatness to others, of our hubris. MacArthur fellow and Columbia University professor Ruth DeFries argues that the debate is the wrong one to have. Limits do exist, but every limit that has confronted us, we have surpassed. That cycle of crisis and growth is the story of our history indeed, it is the essence of The Big Ratchet. Understanding it will reveal not just how we reached this point in our history, but how we might survive it.
The Baron's Honourable Daughter
By Lynn Morris
Bestselling author Lynn Morris weaves an inspirational Regency era romance rich in period detail. The Honourable Miss Valeria Segrave is truly the unwanted stepchild. When her mother married the Earl of Maledon, he took Valeria into his home, but he never accepted her. When her stepfather suddenly dies, Valeria must take charge of her gentle, distraught mother and the vast estate that now belongs to her six-year-old half-brother, the new Earl of Maledon. Valeria finds every day a struggle as she tries to establish authority with servants, stewards, and solicitors--all men. The only person that can help her is a distant kinsman of the Earls of Maledon, Alastair, Lord Hylton. Handsome and noble, she senses under the veneer of his flawless and gentlemanly behavior that she does not quite measure up to Lord Hylton's expectations of a refined lady. In light of that, accepting his help and feeling under a burden of gratitude to him is almost unbearable. When at last Valeria goes to London for the glittering Season, she gets into a series of escapades. To her chagrin, it seems that Lord Hylton is always there to witness, criticize, and correct her behavior. But if she must engage in this battle of wits and wills with Alastair, Valeria vows she's going to win--one way or another.
By Eric Jager
A riveting true story of murder and detection in 15th-century Paris, by one of the most brilliant medievalists of his generation.On a chilly November night in 1407, Louis of Orleans was murdered by a band of masked men. The crime stunned and paralyzed France since Louis had often ruled in place of his brother King Charles, who had gone mad. As panic seized Paris, an investigation began. In charge was the Provost of Paris, Guillaume de Tignonville, the city's chief law enforcement officer--and one of history's first detectives. As de Tignonville began to investigate, he realized that his hunt for the truth was much more dangerous than he ever could have imagined.A rich portrait of a distant world, BLOOD ROYAL is a gripping story of conspiracy, crime and an increasingly desperate hunt for the truth. And in Guillaume de Tignonville, we have an unforgettable detective for the ages, a classic gumshoe for a cobblestoned era.
Best Food Writing 2013
By Holly Hughes
Best Food Writing is the place where readers and food writers meet to celebrate the most delicious prose of the year,serving up everything to whet your appetite from entertaining blogs to provocative journalism. This year's edition includes food writing stars (Michael Pollan, Pete Wells, and Jonathan Gold) as well as intriguing new voices (Matt Goulding and Erin Byers Murray) and celebrated chef-writers (Gabrielle Hamilton and Eddie Huang) for yet another collection of "strong writing on fascinating topics that will appeal to foodies and essay lovers alike" ( Kirkus Reviews ).Contributors include: Katie Arnold-Ratcliff, Elissa Altman, Karen Barichievy, Peter Barrett, Dan Barry, Edward Behr, Alan Brouilette, Tim Carman, Bethany Jean Clement, Aleksandra Crapanzano, Sarah DiGregorio, Barry Estabrook, Kim Foster, Ian Froeb, Jonathan Gold, Diane Goodman, Matt Goulding, Paul Graham, Dara Moskowitz Grumdahl, Gabrielle Hamilton, Tim Hayward, Bernard Herman, Eddie Huang, Rowan Jacobsen, John Kessler, Todd Kliman, Corby Kummer, Francis Lam, J. Kenji Lopez-Alt, Tracie McMillan, Joy Manning, Brett Martin, Erin Byers Murray, Kim O'Donnel, Kevin Pang, Carol Penn-Romine, Michael Pollan, Michael Procopio, Steven Rinella, Hank Shaw, Katharine Shilcutt, Erica Strauss, Mike Sula, John Swansburg, Molly Watson, Pete Wells, Katherine Wheelock, Chris Wiewiora, Lily Wong
Bully Beef and Boiled Sweets
By James Mannion
For over three hundred years, the British Armed Forces has been made up of brave men and women who put themselves in harm's way so the rest of us can sleep soundly in our beds. Marching alongside, no matter where in the world, was the chef, who had to be just as handy with a Browning L9A1 9mm semi-automatic as a whisk and a garlic crusher. Bully Beef and Boiled Sweets is a celebration of the skills and achievements of this country's military chefs. . Discover what troops are fed now. See what has been served up in the major conflicts, from the Great War to the present day. . Learn how to catch, kill and cook your food when stranded in the middle of nowhere . Hear what some of our most famous ex-servicemen enjoyed eating whilst they were in the British Forces.So for anyone who ever pretended a tree branch was a machine gun, who admire what our Forces go through every day and who want to improve their kitchen skills, Bully Beef and Boiled Sweets is for you.
The Book of Schmaltz
By Michael Ruhlman
For culinary expert Michael Ruhlman, the ultimate goal in cooking is flavour and for certain dishes nothing introduces it half as well as schmaltz. A staple ingredient in traditional Jewish cuisine, schmaltz (or rendered chicken fat), is at risk of disappearing from use due to modern dietary trends and misperceptions about this versatile and flavor-packed ingredient.THE BOOK OF SCHMALTZ acts as a primer on schmaltz, taking a fresh look at traditional dishes like kugel, kishke and kreplach and also venturing into contemporary recipes that take advantage of the versatility of this marvelous fat. Potatoes cooked with schmaltz take on a crispness and satisfying flavour that vegetable oil can't produce. Meats and starches have a depth and complexity that set them apart from the same dishes prepared with olive oil or butter.What's more, schmaltz provides a unique link to the past that ought to be preserved. 'Schmaltz is like a thread that runs through a great tapestry,' says Ruhlman's neighbour, Lois, whose cooking inspired his own journey into the world of schmaltz. 'It's a secret handshake among Jews who love to cook and eat.'
A Brief History of Painting
By Roy Bolton
The urge to create pictures of our world has been with us ever since early man daubed a fingerful of pigment on a rock, or used primitive colours to create exquisite images of the beasts he hunted - images so breathtakingly powerful they have never been surpassed, however sophisticated we have become. This book tells the story of what painting has meant to us, and how its role has changed over the centuries. In the crisp, unstuffy commentary on each of 150 landmark works, Christie's art expert Roy Bolton leads us through the development of painting until our own age, where painting as a painterly craft has been overtaken by a proliferation of new forms introduced by contemporary art. To the question, 'Is the death of painting upon us?' the introductory chapter by Matthew Collings, the multi-award-winning TV art presenter, art historian and cultural critic, gives an inspiring answer: 'Painting justifies itself. Rather than pathetically struggling to keep up with the new freak-show culture of videos and installations, painting will only be worth having if it reconnects with its own inner life, where the old and the new are the same.' Roy Bolton's selection takes us from the Ancient World, via the Italian Renaissance, Rococo and Classicism to Impressionism, Modernism and the Contemporary World. Each painting, with its context and artist, is explained in terms designed to encourage us to judge art for ourselves. Written with authority and full of original and helpful insights, this is a history of art for our times. 'While I find it interesting to think about all sorts of art, I prefer painting to any of it. Painting is soulful, important, serious and humane.' Matthew Collings 'We need to de-mystify art by stripping it down to its bare essentials, then rebuilding it ourselves, using our own minds and eyes, without all the pompous clutter.' Roy Bolton
Betty Goes Vegan
By Annie & Dan Shannon
Betty Crocker has been an icon in American cooking for nearly 100 years. Who doesn't love the idea of Betty and her classic family recipes? Annie and Dan Shannon were as charmed by her as everyone else--but what was a vegan to do? Use her inspiration to become a vegan "Betty," of course!BETTY GOES VEGAN is your all-in-one guide to becoming a vegan "Betty", with over 500 vegan recipes for classic family dishes. It includes some recipes inspired by The Betty Crocker Cookbook, with new ingredients and cooking instructions, and hundreds of original, never-before-seen recipes sure to please any ominvore or herbivore. With classic dishes for breakfast, lunch, dinner and dessert, including Omletes, Stews, Casseroles and Brownies, this cookbook is the essential handbook every vegan family needs.
Blue Eggs and Yellow Tomatoes
By Jeanne Kelley
Learn how to incorporate multi-ethnic flavors in your everyday meals with this visually stunning cookbook that provides strategies for both weeknight cooking and special occasions, using local and seasonal foods. Kelley's backyard kitchen garden is fresh, organic, and yields flavor-rich produce. Complete with a pet goat and Ameraucana chickens it provide her with a plentiful amount of milk and sky blue eggs, all of which inspired the more than 150 simple and delicious recipes that combine home-grown ingredients with globally influenced tastes. With a kitchen garden primer, composting guide, and gorgeous full-colour photography throughout, Blue Eggs and Yellow Tomatoes celebrates the simple joy of field-to-table cooking.
A Brief Guide to Charles Darwin
By Cyril Aydon
Charles Darwin has become one of the most important men in history. The quiet, unsure polymath who avoided confrontation, ensconced in his family home at Down House in Kent, was also a revolutionary who developed his idea of Natural Selection in isolation. Cyril Aydon's short biography is considered one of the best introductions to the life and ideas of Darwin.With Darwin's legacy still in contention and the forthcoming anniversary of the publication of The Origins Species, Aydon's book is a perfect guide to the ideas as well as the man who was recently voted one of the greatest Britons of all time, and certainly one of the most influential thinkers ever.
The Believing Brain
By Michael Shermer
Synthesizing thirty years of research, psychologist and science historian, Michael Shermer upends the traditional thinking about how humans form beliefs about the world. Simply put, beliefs come first and explanations for beliefs follow. The brain, Shermer argues, is a belief engine. Using sensory data that flow in through the senses, the brain naturally looks for and finds patterns - and then infuses those patterns with meaning, forming beliefs. Once beliefs are formed, our brains subconsciously seek out confirmatory evidence in support of those beliefs, which accelerates the process of reinforcing them, and round and round the process goes in a positive-feedback loop.In The Believing Brain, Shermer provides countless real-world examples of how this process operates, from politics, economics, and religion to conspiracy theories, the supernatural, and the paranormal. Ultimately, he demonstrates why science is the best tool ever devised to determine whether or not our belief matches reality.
A Brief History of Bad Medicine
By Ian Schott, Robert Youngston
A doctor removes the normal, healthy side of a patient's brain instead of the malignant tumor. A man whose leg is scheduled for amputation wakes up to find his healthy leg removed. These recent examples are part of a history of medical disasters and embarrassments as old as the profession itself.In Brief History of Bad Medicine, Robert M. Youngson and Ian Schott have written the definitive account of medical mishap in modern and not-so- modern times. From famous quacks to curious forms of sexual healing, from blunders with the brain to drugs worse than the diseases they are intended to treat, the book reveals shamefully dangerous doctors, human guinea pigs, and the legendary surgeon who was himself a craven morphine addict.Exploring the line between the comical and the tragic, the honest mistake and the intentional crime, Brief History of Bad Medicine illustrates once and for all that you can't always trust the people in white coats.
Big Bad-Ass Book of Cocktails
By Running Press
This comprehensive collection of cocktail recipes will be an essential resource for both professional bartenders and the average party host. Want to serve up perfect martinis at your next social gathering? Cosmos for the classy ladies? Sex on the Beach for those who want to sound risqué? A Shirley Temple for the thirteen-year-olds counting down the days to twenty-one? Big Bad-Ass Book of Cocktails is the complete guide to these classic drinks as well as trendy concoctions featured at bars and nightclubs. What exactly is in a Long Island Iced Tea? By reputation alone, this drink can be intimidating to produce on your own. Big Bad-Ass Book of Cocktails breaks down the mystery behind this intoxicating tea" and all of your favourite drinks. In an easy-to-follow format and featuring a fun four-colour design, this is perfect for beginners and will become that trusted and tattered handbook behind the bar for professionals.