Their machinations made the collapse much worse. This Pulitzer Prize-winning series reveals how they did it.

    Based on dozens of interviews conducted over six years, Green spins the master narrative of the 2016 campaign from its origins in the far fringes of right-wing politics and reality television to its culmination inside Trump’s penthouse on election night. The shocking elevation of Bannon to head Trump’s flagging presidential campaign on August 17, 2016, hit political Washington like a thunderclap and seemed to signal the meltdown of the Republican Party. Bannon was a bomb-throwing pugilist who’d never run a campaign and was despised by Democrats and Republicans alike.  Yet Bannon’s hard-edged ethno-nationalism and his elaborate, years-long plot to destroy Hillary Clinton paved the way for Trump’s unlikely victory. Trump became the avatar of a dark but powerful worldview that dominated the airwaves and spoke to voters whom others couldn’t see. Trump’s campaign was the final phase of a populist insurgency that had been building up in America for years, and Bannon, its inscrutable mastermind, believed it was the culmination of a hard-right global uprising that would change the world. Any study of Trump’s rise to the presidency is unavoidably a study of Bannon. Devil’s Bargain is a tour-de-force telling of the remarkable confluence of circumstances that decided the election, many of them orchestrated by Bannon and his allies, who really did plot a vast, right-wing conspiracy to stop Clinton. To understand Trump's extraordinary rise and Clinton’s fall, you have to weave Trump’s story together with Bannon’s, or else it doesn't make sense.

    Few people have “consumed” or learned from and remembered as many books. In The Lifetime Learner’s Guide to Reading and Learning, Gary lays out his method for capturing important ideas contained in books in 30 minutes (or less) without speed-reading. The book contains a multitude of tips about how to learn efficiently, how to find and buy books, and an annotated list of 160 books for expanding your knowledge – from history and geography to entrepreneurship and architecture. The book concludes with an extensive section on how to think creatively and see things that others do not, and how to separate the wheat from the chaff and see the forest beyond the trees.

    It contains sketches of orange growers, orange botanists, orange pickers, orange packers, early settlers on Florida's Indian River, the first orange barons, modern concentrate makers, and a fascinating profile of Ben Hill Griffin of Frostproof, Florida who may be the last of the individual orange barons. McPhee's astonishing book has an almost narrative progression, is immensely readable, and is frequently amusing. Louis XIV hung tapestries of oranges in the halls of Versailles, because oranges and orange trees were the symbols of his nature and his reign. This book, in a sense, is a tapestry of oranges, too—with elements in it that range from the great orangeries of European monarchs to a custom of people in the modern Caribbean who split oranges and clean floors with them, one half in each hand.

    In the USA, the Ronayne-Caven family enjoys corndogs-on-a-stick with a tossed green salad. This age-old practice of sitting down to a family meal is undergoing unprecedented change as rising world affluence and trade, along with the spread of global food conglomerates, transform diets worldwide. In HUNGRY PLANET, the creative team behind the best-selling Material World, Women in the Material World, and MAN EATING BUGS presents a photographic study of families from around the world, revealing what people eat during the course of one week. Each family's profile includes a detailed description.       Awards2006 James Beard Cookbook of the Year The Splendid Table Book of the Year2005 Harry Chapin Media Award finalist for the 2006 IACP Cookbook Award Reviews"Arresting, beautiful, enlightening and infinitely human, this is a collection of full-page photos of families around the world surrounded by what they eat in a single week -- from Bhutan to San Antonio. Read the illuminating statistics and the essays. This is a book for the family and for the classroom. You won't see the same old "aren't we better than them" attitude, nor will you be shamed. This book reminds us that what we eat is the simplest, yet most profound, thread that ties us together."—Lynne Rossetto Kasper, Host of American Public Media's Public Radio Program, The Splendid Table“the politics of food at its most poignant and provocative. A coffee table book that will certainly make coffee interesting.”—Washington Post“While the photos are extraordinary--fine enough for a stand-alone volume--it's the questions these photos ask that make this volume so gripping. This is a beautiful, quietly provocative volume.”—Publishers Weekly, *Starred Review*“This book of portraits reveals a planet of joyful individuality, dispiriting sameness, and heart-breaking disparity. It's a perfect gift for the budding anti-globalists on your list”—Bon Appetit “[A] unique photographic study of global nutrition”        —USA Today “Grabs your attention for the startlingly varied stories it tells about how people feed themselves around the world. Its contents are based on detailed research, beautifully photographed, presented with often disturbing clarity.”                                                     —Associated Press "The world's kitchens open to Peter Menzel and Faith D'Aluisio, the intrepid couple who created the series of books called Material World.... As always with this couple's terse, lively travelogues, politics and the world economy are never far from view."                                 —New York Times Book Review  “illuminating, thought-provoking, and gloriously colorful”                                                  —Saveur Magazine “Richly colored and quietly composed photographs....Hungry Planet is not a book about obesity or corporate villains; it's something much grander. Its premise is simple to the point of obvious and powerful to the point of art.”                                                                     —Salon.com “A fascinating nutritional and gustatory tour.”                                                                —San Jose Mercury News“A grand culinary voyage through our modern world...a lushly illustrated anthropological study.”                                                                                                                 —San Francisco Bay Guardian“The talked-about book of the season...the stories are fascinating.”                                    —Detroit Free Press“Unique and engaging”                                                                                              —Delta Airlines Sky magazine

    From childhood in the Great Depression to opening esteemed eateries, it’s quite a story to tell. When she and her family launched Commander’s Palace, it became the city’s most popular restaurant, where famous chefs such as Paul Prudhomme, Emeril Lagasse, and James Beard Award winner Troy McPhail got their start.Miss Ella of Commander’s Palace describes the drama, the disasters, and the abundance of love, sweat, and grit it takes to become the matriarch of New Orleans’ finest restaurant empire.

    It is a world erupting with new money and new power, changing so fast it breaks all sense of reality, home to a form of dictatorship-far subtler than twentieth-century strains-that is rapidly rising to challenge the West.When British producer Peter Pomerantsev plunges into the booming Russian TV industry, he gains access to every nook and corrupt cranny of the country. He is brought to smoky rooms for meetings with propaganda gurus running the nerve-center of the Russian media machine, and visits Siberian mafia-towns and the salons of the international super-rich in London and the US. As the Putin regime becomes more aggressive, Pomerantsev finds himself drawn further into the system.Dazzling yet piercingly insightful, Nothing Is True and Everything Is Possible is an unforgettable voyage into a country spinning from decadence into madness.

     If anything, Karl Marx’s life reminds us of the power of the pen over the sword. During his lifetime, he lived in relative obscurity. Rather than making any waves, Marx was usually lucky just to make the rent. And to make the ongoing hardship of his life even worse, Karl Marx was afflicted with boils from the top of his head to the soles of his feet. This painful skin condition in his later years made even his beloved vocation of writing rather difficult. But his pen would indeed demonstrate its power, and by the time 70-some years had passed since his demise, one-third of the entire planet would be living under regimes based upon his ideology. Inside you will read about... ✓ The Makings of a Revolutionary ✓ The Communist Manifesto ✓ Poor and Deported ✓ The Folly of the French ✓ Marx and the Civil War And much more! Love him or hate him, the power of Karl Marx’s pen, and his legacy, cannot be denied.

    Hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible to which food lovers and professional chefs worldwide turn for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious. Now, for its twentieth anniversary, Harold McGee has prepared a new, fully revised and updated edition of On Food and Cooking. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment.On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped give birth to the inventive culinary movement known as "molecular gastronomy." Though other books have now been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques.Among the major themes addressed throughout this new edition are:Traditional and modern methods of food production and their influences on food qualityThe great diversity of methods by which people in different places and times have prepared the same ingredientsTips for selecting the best ingredients and preparing them successfullyThe particular substances that give foods their flavors and that give us pleasureOur evolving knowledge of the health benefits and risks of foodsOn Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food.

    Morisano take turns telling how they went from tentative business partners to dear friends while turning a dilapidated formerly segregated Greyhound bus station into The Grey, now one of the most celebrated restaurants in the country. Recounting the trying process of building their restaurant business, they examine their most painful and joyous times, revealing how they came to understand their differences, recognize their biases, and continuously challenge themselves and each other to be better. Through it all, Bailey and Morisano display the uncommon vulnerability, humor, and humanity that anchor their relationship, showing how two citizens commit to playing their own small part in advancing equality against a backdrop of racism.

    But change was in the air. Home cooks were turning to Julia Child for an introduction to French cuisine and to Marcella Hazan for the tastes of Italy. Through Diana Kennedy they discovered a delicious and highly developed culinary tradition they barely knew existed. The Cuisines of Mexico, Mexican Regional Cooking, and The Tortilla Book became best-sellers, and Diana Kennedy was recognized as the authority on Mexican food.Now a new generation has discovered that Mexican food is more than chimichangas, that they can find fresh hierbas de olor (pot herbs, including marjoram and Mexican bayleaf) and chilacas in their markets. The book that will become indispensable in their kitchens is The Essential Cuisines of Mexico.Diana has combined her three classic books in one volume, refining recipes when possible, bringing them up to date without losing the spirit of their generation. Old friends will be delighted to revisit these refreshed classics and to find more than thirty new recipes from different regions of Mexico. Among these discoveries are the very popular arroz a la tumbada (rice with seafood) from Veracruz, a pico de gallo with peaches from the state of Mexico, and tasty snacks from the cantinas of Mérida. Newcomers will delight in Diana's "word pictures" -- descriptions of her travels and discoveries -- and in her off-the-cuff comments. Whether they turn to this book for the final word on tamales, recipes for tasty antojitos to serve with drinks, or superb tacos, they will find there is no better teacher of Mexican food. How enviable to attempt for the first time Calzones del Diablo (yes, the Devil's Pants), and what a pleasure to succumb to Diana's passion for Mexican food.

    

    Why do we recognize patterns? Is there such a thing as positive stress? Are we genetically programmed to be in conflict with each other? Those are just some of the 150 questions that the world's best scientific minds answer with elegant simplicity.With contributions from Jared Diamond, Richard Dawkins, Nassim Taleb, Brian Eno, Steven Pinker, and more, everything is explained in fun, uncomplicated terms that make the most complex concepts easy to comprehend.

    She urges us to reclaim our right to protect the earth and her diverse species. Food democracy, she says, is the new agenda for ecological sustainability and social justice.

    The news was crazy, incredible. The biggest merger ever, it was, according to the media, an "awesome megadeal" and "a fusion of guts and glory." It was "the deal of the century" and "a mega-marriage of earth and cyberspace." An Internet upstart, AOL was buying the world's most powerful media and entertainment company. "A company that isn't old enough to buy beer," marveled the Wall Street Journal, "has essentially swallowed an ancien régime media conglomerate that took most of a century to construct."Two years later, after the smoke had cleared, $200 billion of shareholder value had vanished into cyberspace. On the trail of possible fraud, the SEC and the Justice Department started investigating AOL Time Warner's accounting practices. Meanwhile, a civil war had broken out inside the company, complete with backstabbing and personal betrayals. Before long, almost every major player was out of the company, discredited, and humiliated. Jerry Levin, Time Warner's "resident genius," lost his job, lost his reputation, and, in the view of some people, simply "lost it." Steve Case, the visionary leader of AOL, was forced out of the company he had created. Gone too was the telegenic wonder-boy Bob Pittman, and his gang of fast-talking salesmen. As for Ted Turner, he resigned from his post as vice-chairman of AOL Time Warner in early 2003, bitter, wiser, and $8.5 billion poorer.Fools Rush In is the definitive account of one of the greatest fiascos in the history of corporate America. In a narrative fraught with drama, Nina Munk reveals the overweening ambition and moral posturing that brought down the Deal of the Century. With painstaking reporting and the remarkable eye for detail she's known for, Munk lays out, step by step, the anatomy of a debacle. Irreverent, witty, and iconoclastic, she sees through it all brilliantly."As in all great Greek tragedies, you knew the plot before it played out," one perceptive insider told Munk on the subject of the AOL Time Warner deal; "you knew who'd be sacrificed at the altar." Here's what we discover in Fools Rush In: In their single-minded quest for power, Steve Case and Jerry Levin were at each other's throats even before the deal was announced. Bob Pittman was regarded as a "windup CEO" by Case, and viewed as a hustler by just about everyone at Time Warner. Ted Turner underestimated Jerry Levin's ruthlessness badly. And Levin himself, convinced he was creating a great legacy comparable to that of Time Inc.'s founder, Henry Luce, refused to acknowledge the obvious: that, with a remarkable sense of timing, Steve Case had used grossly inflated Internet paper to buy Time Warner.