Brinkley–America’s most brazen young con man–arrived in the tiny town of Milford, Kansas. He set up a medical practice and introduced an outlandish surgical method using goat glands to restore the fading virility of local farmers.It was all nonsense, of course, but thousands of paying customers quickly turned “Dr.” Brinkley into America’s richest and most famous surgeon. His notoriety captured the attention of the great quackbuster Morris Fishbein, who vowed to put the country’s “most daring and dangerous” charlatan out of business.Their cat-and-mouse game lasted throughout the 1920s and ’30s, but despite Fishbein’s efforts Brinkley prospered wildly. When he ran for governor of Kansas, he invented campaigning techniques still used in modern politics. Thumbing his nose at American regulators, he built the world’s most powerful radio transmitter just across the Rio Grande to offer sundry cures, and killed or maimed patients by the score, yet his warped genius produced innovations in broadcasting that endure to this day. By introducing country music and blues to the nation, Brinkley also became a seminal force in rock ’n’ roll. In short, he is the most creative criminal this country has ever produced.Culminating in a decisive courtroom confrontation that pit Brinkley against his nemesis Fishbein, Charlatan is a marvelous portrait of a boundlessly audacious rogue on the loose in an America that was ripe for the bamboozling.

    Enjoy steaming hot pork, chicken, or beef ramen dishes. Or branch out with seafood, vegetarian, or super spicy soups. There's even a host of recipes for cold ramen and other specialty ramen meals.Looking to please a lot of people? Amy Kimoto-Kahn will help you to "build-your-own-ramen" and show you how to start with one basic soup and then add a myriad of toppings to please a crowd. You'll even learn how to use instant ramen for delicious, but quick and easy dinners.Try your hand at:- Kobe Beef Tsukemen, ramen dipping noodles topped with quickly seared kobe beef, daikon radish, quail egg, lemon and shiso leaf served with a separate Shoyu (soy sauce based) soup infused with horseradish. - Lobster Ramen with lobster shell infused Shio (salt based) soup topped with fresh lobster, spinach, arugula, shredded purple cabbage, roasted garlic and lemon zest. - Oven Broiled Karaage Curry Ramen, topped with Japanese fried chicken, mizuna lettuce, marinated half-cooked egg, charred red onion and garlic chips in a Miso curry soup - Spicy Pork TanTanMen, a no soup version of the Szechwan style Dan Dan noodle with chili oil, sesame paste, numbing spices, topped with green onions, crushed peanuts and diakon radish sprouts. - Kamo Matcha Ramen topped with tea and shoyu (soy sauce) marinated smoked duck, marinated half-cooked egg, sliced pear and cilantro in a matcha infused Shio (salt based) soup. - Crispy Greens Ramen topped with broiled swiss chard, kale, and brussels sprouts with a coconut soup, topped with a poached egg, green onions and garlic chips in a Tonkotsu (pork bone based) soup. - Slow Roasted Tomato and Miso Spinach Chilled Ramen topped with herb roasted tomatoes, miso spinach, poached egg and toasted sesame seeds with a cold noodle broth. Why wait? Simply Ramen has all the recipes to make a comforting, steaming bowl of ramen to serve for dinner tonight!

    For decades your teachers, authority figures and textbooks have been lying to you. You do not have five senses. Your tongue doesn't have neatly segregated taste-bud zones. You don't know what the pyramids really looked like. You're even pooping wrong - Jesus, you're a wreck!But it's going to be okay. Because we're here to help. Packed with more sexy facts than the Encyclopedia Pornographica, the Cracked De-Textbook will teach you about the true stars of history, why you picture everything from Velociraptors to Ancient Rome incorrectly, and finally, at long last - how to pop a proper squat. This book was built from the ground up to systematically seek out, dismantle and destroy the many untruths that years of misguided education have left festering inside of you, and leave you a smarter person...whether you like it or not. The De-Textbook is a merciless, brutal learning machine. It can't be bargained with. It can't be reasoned with. It doesn't feel pity, or remorse, or fear. And it absolutely will not stop, ever, until you are informed.

    Early in that fateful year, a second American revolution unfolded, inspiring a new generation to reject their parents’ faith in compromise and appeasement, to do the unthinkable in the name of an ideal. It set Abraham Lincoln on the path to greatness and millions of slaves on the road to freedom.The book introduces us to a heretofore little-known cast of Civil War heroes—among them an acrobatic militia colonel, an explorer’s wife, an idealistic band of German immigrants, a regiment of New York City firemen, a community of Virginia slaves, and a young college professor who would one day become president. Adam Goodheart takes us from the corridors of the White House to the slums of Manhattan, from the mouth of the Chesapeake to the deserts of Nevada, from Boston Common to Alcatraz Island, vividly evoking the Union at this moment of ultimate crisis and decision.

    Born in Chicago to Filipino parents, Dale Talde grew up both steeped in his family's culinary heritage and infatuated with American fast food--burgers, chicken nuggets, and Hot Pockets. Today, his dual identity is etched on the menu at Talde, his always-packed Brooklyn restaurant. There he reimagines iconic Asian dishes, imbuing them with Americana while doubling down on the culinary fireworks that made them so popular in the first place. His riff on pad thai features bacon and oysters. He gives juicy pork dumplings the salty, springy exterior of soft pretzels. His food isn't Asian fusion; it's Asian-American. Now, in his first cookbook, Dale shares the recipes that have made him famous, all told in his inimitable voice. Some chefs cook food meant to transport you to Northern Thailand or Sichuan province, to Vietnam or Tokyo. Dale's food is meant to remind you that you're home.

    Think of the inherent sweetness that can be coaxed from perfectly roasted Brussels sprouts, or the bright, peppery punch of a watercress and arugula salad. Straightforward cooking methods like roasting, sautéing, pickling, and wilting transform brassicas into satisfying dishes, such as Cauliflower Hummus, Spicy Kale Fried Rice, Roasted Brussels Sprouts with Parmesan Crust, and Broccoli and Pepper Jack Frittata. These recipes also maintain the vegetables’ stellar nutritional properties. High in vitamins and minerals, fiber, phytochemicals, and glucosinolates, brassicas have been shown to act as antioxidants, anticarcinogenics, anti-inflammatories, and liver detoxifiers, and have many other health benefits. The beauty of these “superfoods” is on full display in Brassicas; exquisite photographs of brassica varieties in their raw forms—roots, stems, leaves, flowers, and buds—can be found throughout, helping you identify Lacinato kale from curly kale or mustard greens from collard greens at the farmers’ market or grocery store. For those who observe certain dietary restrictions, author Laura B. Russell provides alternatives and tips to accommodate gluten-free, soy-free, vegetarian, and vegan diets. Equipped with complete selection, storage, washing, and prepping instructions, you can enjoy more of these nutritional powerhouses—from the commonplace kale to the more adventurous bok choy or mizuna—in your everyday meals.

    How to Speak Science acquaints us not only with what scientists know, but how they think--so that each of us can reason like a physicist and appreciate the world in all its beautiful chaos."The perfect example of a geeky text that is neither condescending nor highfalutin. It has sufficient genuine scientific content to keep the techies interested, while being fast-paced enough (and at times genuinely funny) to keep the neophyte on board." --E&T Magazine

    We understand that new words must be created for new things, but the way English is spoken today rubs many of us the wrong way. Whether it’s the use of literally to mean “figuratively” rather than “by the letter,” or the way young people use LOL and like, or business jargon like What’s the ask? -- it often seems as if the language is deteriorating before our eyes.But the truth is different and a lot less scary, as John McWhorter shows in this delightful and eye-opening exploration of how English has always been in motion and continues to evolve today. Drawing examples from everyday life and employing a generous helping of humor, he shows that these shifts are a natural process common to all languages, and that we should embrace and appreciate these changes, not condemn them.Words on the Move opens our eyes to the surprising backstories to the words and expressions we use every day. Did you know that silly once meant “blessed”? Or that ought was the original past tense of owe? Or that the suffix -ly in adverbs is actually a remnant of the word like? And have you ever wondered why some people from New Orleans sound as if they come from Brooklyn?McWhorter encourages us to marvel at the dynamism and resilience of the English language, and his book offers a lively journey through which we discover that words are ever on the move and our lives are all the richer for it.

    For centuries, royal families have feared the gut-roiling, vomit-inducing agony of a little something added to their food or wine by an enemy. To avoid poison, they depended on tasters, unicorn horns, and antidotes tested on condemned prisoners. Servants licked the royal family’s spoons, tried on their underpants and tested their chamber pots.Ironically, royals terrified of poison were unknowingly poisoning themselves daily with their cosmetics, medications, and filthy living conditions. Women wore makeup made with mercury and lead. Men rubbed turds on their bald spots. Physicians prescribed mercury enemas, arsenic skin cream, drinks of lead filings, and potions of human fat and skull, fresh from the executioner. The most gorgeous palaces were little better than filthy latrines. Gazing at gorgeous portraits of centuries past, we don’t see what lies beneath the royal robes and the stench of unwashed bodies; the lice feasting on private parts; and worms nesting in the intestines.In The Royal Art of Poison, Eleanor Herman combines her unique access to royal archives with cutting-edge forensic discoveries to tell the true story of Europe’s glittering palaces: one of medical bafflement, poisonous cosmetics, ever-present excrement, festering natural illness, and, sometimes, murder.

    It would not stop there. Before long, the business had turned into a sprawling multinational conglomerate engaged in almost every conceivable aspect of criminal mayhem. Yachts carrying $100 million in cocaine. Safe houses in Hong Kong filled with gold bars. Shipments of methamphetamine from North Korea. Weapons deals with Iran. Mercenary armies in Somalia. Teams of hitmen in the Philippines. Encryption programs so advanced that the government could not break them.The man behind it all, pulling the strings from a laptop in Manila, was Paul Calder Le Roux—a reclusive programmer turned criminal genius who could only exist in the networked world of the twenty-first century, and the kind of self-made crime boss that American law enforcement had never imagined.For half a decade, DEA agents played a global game of cat-and-mouse with Le Roux as he left terror and chaos in his wake. Each time they came close, he would slip away. It would take relentless investigative work, and a shocking betrayal from within his organization, to catch him. And when he was finally caught, the story turned again, as Le Roux struck a deal to bring down his own organization and the people he had once employed.Award-winning investigative journalist Evan Ratliff spent four years piecing together this intricate puzzle, chasing LeRoux's empire and his shadowy henchmen around the world, conducting hundreds of interviews and uncovering thousands of documents. The result is a riveting, unprecedented account of a crime boss built by and for the digital age.Advance praise for The Mastermind“As directors, we spend countless hours imagining heightened plots and memorable characters that will leave a lasting impression on audiences. The true tale of obsession, genius, intrigue, and vengeance detailed in The Mastermind is as gripping and cinematic as anything we could endeavor to conjure up.”—Joe and Anthony Russo, directors of Captain America: The Winter Soldier, Captain America: Civil War, and Avengers: Infinity War“With his relentless and fearless reporting, Evan Ratliff has pried open a hidden world filled with high-tech gangsters and drug kingpins and double-crossers and stone-cold hitmen. The story is as fascinating as it is terrifying, and it is one that will hold you in its grip.”—David Grann, author of Killers of the Flower Moon“If truth is stranger than fiction, then The Mastermind is the truest book you’ll read this year. The only thing predictable about it is how quickly you’ll turn the pages.”—Noah Hawley, author of Before the Fall and creator of the TV series Fargo “This is a mesmerizing, absolutely bonkers story about a man as brilliant as he is villainous. You’ll find yourself sucked in, freaked out, and ultimately blown away by Ratliff's storytelling and tireless reporting. The Mastermind is a masterpiece.”—Nick Thompson, editor-in-chief, Wired

    Impressively researched and commandingly written, this thoroughly engaging book follows the history of sugar to the present day. It is a revealing look at how sugar changed the nature of meals, fuelled the Industrial Revolution, generated a brutal new form of slavery, and jumpstarted the fast-food revolution.

    But as Stephen Asma shows in Stuffed Animals and Pickled Heads, there is moregoing on in these great institutions than just smart fun. Asma takes us on a wide-ranging tour of natural history museums in New York and Chicago, London and Paris, interviewing curators, scientists, and exhibit designers, and providing a wealth of fascinating observations. We learn how the first museums were little more than high-toned side shows, with such garish exhibits as the pickled head of Peter the Great's lover. In contrast, today's museums are hot-beds of serious science, funding major research in such fields as anthropology and archaeology. Rich in detail, lucid explanation, telling anecdotes, and fascinating characters.... Asma has rendered a fascinating and credible account of how natural history museums are conceived and presented. It's the kind of book that will not only engage a wide and diverse readership, but it should, best of all, send them flocking to see how we look at nature and ourselves in those fabulous legacies of the curiosity cabinet.--The Boston Herald.

    Poisons permeate our world. They are in the environment, the workplace, the home. They are in food, our favorite whiskey, medicine, well water. They have been used to cure disease as well as to incapacitate and kill. They smooth wrinkles, block pain, stimulate, and enhance athletic ability. In this entertaining and fact-filled book, science writer Peter Macinnis considers poisons in all their aspects. He recounts stories of the celebrated poisoners in history and literature, from Nero to Thomas Wainewright, and from the death of Socrates to Hamlet and Peter Pan. He discusses the sources of various poisons-from cyanide to strychnine, from Botox to ricin and Sarin gas-as well as their detection. Then he analyzes the science of their action in the body and their uses in medicine, cosmetics, war, and terrorism. With wit and precision, he weighs such questions as: Was Lincoln's volatility caused by mercury poisoning? Was Jack the Ripper an arsenic eater? Can wallpaper kill? For anyone who has ever wondered and been afraid to ask, here is a rich miscellany for your secret questions about toxins.

    Born in Ethiopia, raised in Sweden, and trained in European kitchens, he is a world citizen turned American success story. Not only was Samuelsson the youngest chef ever to receive three stars from the New York Times, he is also a five-time James Beard Award recipient, a winner of Top Chef Masters, and a judge on Chopped. Chosen by President Obama to cook the first state dinner, he is now a charismatic TV host. In this book, the chef who former President Bill Clinton says “has reinvigorated and reimagined what it means to be American” serves up the dishes he makes at his Harlem home for his wife and friends. The recipes blend a rainbow of the flavors he experienced in his travels—Ethiopian, Swedish, Mexican, Caribbean, Italian, and Southern soul. His eclectic, casual food includes dill-spiced salmon; coconut-lime curried chicken; mac, cheese, and greens; chocolate pie spiced with Indian garam masala; and for kids, peanut noodles with slaw. This is an inside glimpse into how one of the world’s top chefs cooks in his home kitchen for those nearest and dearest to him.

    In Milk & Cookies, pastry chef Tina Casaceli shares classic family recipes, as well as favorites from her bakery. More than 45 good-enough-to-eat photographs, can-do baking formulas, and a friendly Greenwich Village vibe make this cookbook too tantalizing to resist.