First published in 1992, it helped place the environment on the national agenda; now, as environmental issues move front-and-center in the public consciousness, the time is right to reflect deeply on the fate of our planet and commit ourselves to its future. While An Inconvenient Truth closely examines one menace to our environmentglobal warmingEarth in the Balance takes a broader approach, focusing on the threats that everyday choices pose to our climate, water, soil, and diversity of plant and animal life. A passionate, lifelong defender of the environment, Gore describesin brave and unforgettable termshow human actions and decisions can endanger or safeguard the vulnerable ecosystem that sustains us.

    Some facts are too terrifying to teach in school. Unfortunately, Cracked.com is more than happy to fill you in:* A zombie apocalypse? It could happen. 50% of humans are infected with a parasite that can take over your brain.* The FDA wouldn't let you eat bugs, right? Actually, you might want to put down those jelly beans. And that apple. And that strawberry yogurt.* Think dolphins are our friends? Then these sex-crazed thrill killers of the sea have you right where they want you.* The most important discovery in the history of genetics? Francis Crick came up with it while on LSD.* Think you're going to choose whether or not to buy this book? Scientists say your brain secretly makes all your decisions 10 seconds before you even know what they are.If you’re a fan of The Oatmeal or Frak.com and hate being wrong about stuff, you’ll love what you find in You Might Be a Zombie from the twisted minds at Cracked.

    Now he turns his eye to an array of technologies that could change our relationship not with the rest of nature but with ourselves. He explores the frontiers of genetic engineering, robotics, and nanotechnology—all of which we are approaching with astonishing speed—and shows that each threatens to take us past a point of no return. We now stand, in Michael Pollan's words, "on a moral and existential threshold," poised between the human past and a post-human future. McKibben offers a celebration of what it means to be human, and a warning that we risk the loss of all meaning if we step across the threshold. Instantly acclaimed for its passion and insight, this wise and eloquent book argues that we cannot forever grow in reach and power—that we must at last learn how to say, "Enough."

    But Dharavi is much more than cold a statistic. What makes it special are the extraordinary people who live there, many of whom have defied fate and an unhelpful State to prosper through a mix of backbreaking work, some luck and a great deal of ingenuity. It is these men and women whom journalist Kalpana Sharma brings to life through a series of spellbinding stories. While recounting their tales, she also traces the history of Dharavi from the days when it was one of the six great koliwadas or fishing villages to the present times when it, along with other slums, is home to almost half of Mumbai.

    In this book Kay Xander Mellish – an American who has lived in Denmark for more than a decade – offers a fun guide to Danish culture and Danish manners, as well as tips on how to find a job, a date, someone to talk to or something to eat.

    150 photos.

    Did you know commercial yeast is so foreign to our bodies that many people are allergic to it? But natural yeast converts dough into a digestible, vitamin-rich food that's free from harmful enzymes and won't spike your body's defenses. Improve your health and happiness with the delicious recipes in this groundbreaking book that will teach you to prepare and bake with natural yeast!

    He is the founder of Infosys, a global software consulting company which he started with six other professionals and a seed capital of Rs. 10,000 in 1981. Not only did NRNM lead it to become a top ranking Information Technology company in the world, he also showed that it is possible to do business ethically and achieve success without bending any laws or making compromises.This book takes you through the fascinating journey of a seventeen year old who had to sacrifice his entry into the prestigious Indian Institute of Technology because his father did not have money to pay his fees, and who ultimately came up in life to head a global Information Technology company. NRN Murthy had no money, no family backing, but just a quiet gritty determination, and faith in what he believed was the future of business. The one constant factor throughout his life journey has been the adherence to the values he imbibed from his family, which he has personally and professionally lived by-hard work, fairness, decency, honesty, transparency, striving for excellence and belief in meritocracy. It is on the bedrock of these values that Infosys continues to stand firm and prosper despite the fact that NRN stepped down as CEO in 2002.Iconic leader, living legend, one of the greatest entrepreneurs of all time-NRN is all this and more. A man who set new standards of business growth and corporate governance. Written by Ritu Singh, the author of President Pratibha Patil, this book will surely inspire all the readers.

    Together Okefenokee, Osceola, and Pinhook form one of the largest expanse of protected wild land east of the Mississippi River. This is one of America's last truly wild places, and Pinhook takes us into its heart.Ray comes to know Pinhook intimately as she joins the fight to protect it, spending the night in the swamp, tasting honey made from its flowers, tracking wildlife, and talking to others about their relationship with the swamp. Ray sees Pinhook through the eyes of the people who live there--naturalists, beekeepers, homesteaders, hunters, and locals at the country store. In lyrical, down-home prose, she draws together the swamp's need for restoration and the human desire for wholeness and wildness in our own lives and landscapes.

    Why spend time sorting through the millions of cookie recipes available in books, magazines, and on the Internet? Isn’t it easier just to remember 1-2-3? That’s the ratio of ingredients that always make a basic, delicious cookie dough: 1 part sugar, 2 parts fat, and 3 parts flour. From there, add anything you want—chocolate, lemon and orange zest, nuts, poppy seeds, cinnamon, cloves, nutmeg, almond extract, or peanut butter, to name a few favorite additions. Replace white sugar with brown for a darker, chewier cookie. Add baking powder and/or eggs for a lighter, airier texture. Ratios are the starting point from which a thousand variations begin. Ratios are the simple proportions of one ingredient to another. Biscuit dough is 3:1:2—or 3 parts flour, 1 part fat, and 2 parts liquid. This ratio is the beginning of many variations, and because the biscuit takes sweet and savory flavors with equal grace, you can top it with whipped cream and strawberries or sausage gravy. Vinaigrette is 3:1, or 3 parts oil to 1 part vinegar, and is one of the most useful sauces imaginable, giving everything from grilled meats and fish to steamed vegetables or lettuces intense flavor. Cooking with ratios will unchain you from recipes and set you free. With thirty-three ratios and suggestions for enticing variations, Ratio is the truth of cooking: basic preparations that teach us how the fundamental ingredients of the kitchen—water, flour, butter and oils, milk and cream, and eggs—work. Change the ratio and bread dough becomes pasta dough, cakes become muffins become popovers become crepes. As the culinary world fills up with overly complicated recipes and never-ending ingredient lists, Michael Ruhlman blasts through the surplus of information and delivers this innovative, straightforward book that cuts to the core of cooking. Ratio provides one of the greatest kitchen lessons there is—and it makes the cooking easier and more satisfying than ever.

    As ever, the principles remain the same - to rediscover the simple pleasure of food, to take beginners through many of the basic techniques, and to offer inspiration to even the most accomplished cook. With stunning photographs to accompany each one of them, the recipes range from neglected classics like Old English Apple Hat and Smoked Collar of Bacon with Pease Pudding to exciting new flavors such as Teriyaki Grilled Marinated Salmon and Sea Bass with Puy Lentil Salsa. In Book Three, the reader can learn the techniques of pickling and preserving, how to equip their kitchen from scratch, and how to get the most out of food processors, bread machines, and ice-cream makers. Here, Delia also focuses on first courses (starters) and last courses (hot puddings), and introduces us to the wonderful world of pulses, from adzuki beans to pintos by way of many more familiar ones. How to Cook: Book Three contains over 120 great new recipes, written, as always, to inspire confidence in nervous cooks and to extend the repertoire of more experienced ones. Those who already have Books One and Two cannot afford to be without this one, and those who do not can start right here.

    

    How did Apple lose its way? Why did the world still care so deeply about a company that had lost its leadership position? Michael S. Malone, from the unique vantage point of having grown up with the company's founders, and having covered Apple and Silicon Valley for years, sets out to tell the gripping behind-the-scenes story - a story that is even zanier than the business world thought. In essence, Malone claims, with only a couple of incredible inventions (the Apple II and Macintosh), and backed by an arrogance matched only by its corporate ineptitude, Apple managed to create a multibillion-dollar house of cards. And, like a faulty program repeating itself in an infinite loop, Apple could never learn from its mistakes. The miracle was not that Apple went into free fall, but that it held up for so long. Within the pages of Infinite Loop, we discover a bruising portrait of the megalomaniacal Steve Jobs and an incompetent John Sculley, as well as the kind of political backstabbings, stupid mistakes, and overweening egos more typical of a soap opera than a corporate history.

    The Cooking Lab, publisher of the encyclopedic six-volume set Modernist Cuisine, which immediately became the definitive reference for this revolution, has now produced a lavishly illustrated guide for home cooks, complete with all-new recipes tailored for cooking enthusiasts of all skill levels.Modernist Cuisine at Home, by Nathan Myhrvold with Maxime Bilet, is destined to set a new standard for home cookbooks. The authors have collected in this 456-page volume all the essential information that any cook needs to stock a modern kitchen, to master Modernist techniques, and to make hundreds of stunning recipes. The book includes a spiral-bound Kitchen Manual that reprints all of the recipes and reference tables on waterproof, tear-resistant paper. Drawing on the same commitment to perfection that produced Modernist Cuisine, Modernist Cuisine at Home applies innovations pioneered by The Cooking Lab to refine classic home dishes, from hamburgers and wings to macaroni and cheese. More than 400 new recipes are included, most with step-by-step photos that make it easy to bring dining of the highest quality to your own dinner table.Among the amazing techniques you’ll find are:how to cook fish and steak perfectly every time, whether you’re in the kitchen, the backyard, or tailgating in a parking lot;how to use a pressure cooker to make stocks in a fraction of the usual time while capturing more of the flavor;the secret to making quick, sumptuous caramelized vegetable soups and purees;how to outfit your home oven to make pizzas as crispy as you would get from a wood-fired brick ovenalong with recipes for:perfect eggs and breathtaking omelets that remove the guesswork for stress-free breakfasts, even for a crowd;gravies and a hollandaise sauce that are wonderfully rich, perfectly smooth, and never separate;a flawless cheeseburger and an ultrafrothy milk shake;chicken wings made better with Modernist techniques, plus seven great sauces and coatings for them;macaroni and cheese, including stove-top, baked, and fat-free versions, that can be made with any cheese blend you like, from gouda and cheddar to jack and Stilton.Cooking like a Modernist chef at home requires the right set of tools, but they’re less expensive and easier to find than you might think. You’ll also learn how to get the best out of the kitchen appliances you already own. Learn how to use your microwave oven to steam fish and vegetables to perfection, make exceptional beef jerky, and fry delicate herbs.The first 100 pages of the book are a trove of useful information, such as:how to test the accuracy of a thermometer, and why it’s time to switch to digital;how to use (and not to use) a blowtorch to sear food fast and beautifully;how to marinate meats more quickly evenly by injecting the brine;the myriad uses for a whipping siphon beyond whipped cream;why those expensive copper pans may not be worth the price;how to deep-fry without a deep fryer;how to stop worrying and get the most out of your pressure cooker;how to cook sous vide at home with improvised equipment, a special-purpose water bath, or a home combi oven.Modernist Cuisine at Home is an indispensable guide for anyone who is passionate about food and cooking.

    As Williams tried to escape the blast, he was pelted with white-hot projectiles traveling faster than bullets. Within seconds he was cut down, his skull fractured, his right leg almost severed, his backpack aflame. Williams lay helpless and near death on Galeras's flank until two brave women -- friends and fellow volcanologists -- mounted an astonishing rescue effort to carry him safely off the mountain.The tale of how Williams survived Galeras is the framework for a groundbreaking book about volcanoes, their physical and cultural impact, and the tiny cadre of scientists who risk their own lives to gain knowledge that might one day save many others' lives.--BOOK JACKET